Honey Mustard Dressing with Zing

  • 1/4 C of Honey
  • 1/4 C of Mayo (olive oil type is healthier)
  • 1/2 C of Stone Ground Dijon Mustard (or preferred type)
  • 1/2 tsp Salt
  • Dash of pepper
  • 1/4 tsp each of garlic powder, cayenne, and smoked paprika or other herbs or spices to taste
  • Touch of lime or lemon juice (optional)

Whisk ingredients together in a small bowl, cover, and keep refrigerated.

Use as a dip, salad dressing, sandwich sauce, or whatever comes to mind.

Gluten-free Apple Cinnamon Muffins

Preheat oven to 375°


  • 1 1/2 C All-purpose Gluten-free Flour
  • 3/4 C Honey
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/3 C Unsweetened Applesauce
  • 2 tsp Vanilla
  • 1 egg
  • 1/4 C Milk
  • 1 1/2 C peeled, chopped apples


  • 2 Tbsp Butter
  • 1/4 C Honey
  • 1 Tbsp Lemon Juice

Combine flour, salt, baking soda, baking powder, and cinnamon. Mix in honey, egg, applesauce, vanilla, and milk. Fold in apples. Fill 12 greased muffin cups 2/3 full. Bake 17-20 minutes. Melt glaze ingredients together and brush on cooled muffins.

Pico de Gallo

Canning required

  • 3 Jalapeño Peppers
  • 3 1/2 pounds of Tomatoes
  • 3 C chopped Onion
  • 1 1/2 C finely chopped Green Pepper
  • 1 1/2 C finely chopped Sweet Red Pepper
  • 4 cloves finely chopped Garlic
  • 1 small can of Tomato Paste
  • 3/4 C Cider Vinegar
  • 1/4 C Honey
  • 1 tsp Ground Cumin
  • 1 Tbsp Sea Salt
  • 1/2 tsp Pepper
  • 1 1/2 C finely Chopped Muti-Colored Cherry Tomatoes
  • 1/4 C fresh Lime Juice
  • 1 C finely chopped fresh Cilantro

Sterilize jars and lids. Blanch the tomatoes to remove the skins. Coarsely chop the tomatoes and add to a large stainless steel pot. Add chopped up onions, peppers, garlic, tomato paste, cider vinegar, salt, cumin pepper and honey to the pot. Stir to combine and bring to a boil; continue boiling gently for 20 minutes. Add lime juice and chopped cherry tomatoes. Boil another 10 minutes. Add the fresh cilantro, try of the heat. Ladle salsa into the jars, filling up to1/2 inch from the top of the jar. Clean rims with a clean cloth. Place lid on jars and add screw top. Place jars in inner, cover canner and bring the water back to a boil fo 20 minutes. Remove the jars and place back on a clean team towel to cool.

Ultimate Power Bar

Preheat oven to 375°

  • 3 C Old-fashioned Rolled Oats
  • 1 C Dried Cherries or other dried fruit
  • 1/2 C Wheat Germ
  • 1/2 C Oat Bran
  • 3 Tbsp Flax Seeds
  • 1 Tbsp Cinnamon
  • 1 tsp Salt
  • 1 1/2 C Creamy Peanut Butter
  • 1 C Honey
  • 4 Tbsp melted Butter
  • 1 C Chocolate Chips
  • 2 Tbsp Protein Powder

In a large bowl, combine the first 7 ingredients. Stir in Peanut Butter, Butter, Honey, and Protein Powder. Press mixture firmly into a foil-lined 9″ x 13″ pan. Bake for 15 minutes. Remove from oven, sprinkle chips over bars, and return to oven for 2 minutes. Spread chocolate over bars. Cool slightly. Refrigerate until firm, about 2 hours. Cut into bars and wrap individually. Store in refrigerator.

Honey Roasted Carrots

Preheat oven to 350° F

Honey Roasted Carrots

  • 8 peeled Carrots
  • 3 Tbs Olive Oil
  • 1/4 C Honey
  • Dash of Cinnamon (opt)
  • Salt and Pepper to taste

Place carrots in a foil-lined baking dish for easy cleanup; drizzle with Olive Oil (whisked with cinnamon, if desired), completely covering carrots. Drizzle honey over top. Season with salt and pepper. Mix till evenly coated.

Bake until tender, about 30 minutes.

Recipe courtesy of All Recipes: https://www.allrecipes.com/recipe/214079/honey-roasted-carrots/

Honied Pineapple Cooler

  • 3 pound Pineapple (per quart)
  • 3/4 C Honey
  • 2 C Water
  • Soft fruits you want to mix with the pineapple flavor, experiment! (optional)

Scrub, peel, and core pineapple. Cut into 1-inch sized pieces. Make a light syrup with honey and water and simmer pineapple in the syrup until tender. Cool. When cool, put in blender (along with any soft fruit you wish to mix in) until smooth. Refrigerate and serve with springs of mint.

Honey Applesauce

  • 6 medium-sized Apples, cut, peeled, and chunked
  • 1/2 C Water
  • 1/2 C Honey
  • 1 Tbsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg

In large saucepan, heat water and apple chunks to boiling over medium heat. Reduce and simmer uncovered, stirring occasionally until tender (about 5-10 minutes) Stir in the rest of the ingredients. Heat to boiling; boil 1 minute, stirring. Serves about 4-6

Honey Carrot Cake & Frosting

Preheat oven to 350°

Carrot Cake

  • 1⁄2 C Honey
  • 1⁄2 C Vegetable Oil
  • 2 large Eggs
  • 1 C sifted Unbleached Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 1⁄2 tsp ground Cinnamon
  • 1⁄4 tsp ground Cloves
  • 1 C grated Carrots
  • 3⁄4 C chopped Walnuts

Cream Cheese Frosting

  • 1⁄3 C softened Butter
  • 1⁄2 C Honey
  • 8 oz softened Cream Cheese
  • 1⁄2 tsp Vanilla

You need:

  • Wire whisk or electric mixer
  • 2 medium mixing bowls for cake, 1 more for frosting
  • Lightly greased, floured 9-inch round cake pan
  • Cooling rack

Directions for cake:

First bowl: beat honey and oil until smooth. Add eggs one at a time and mix until well blended.

Second bowl: Sift flour with salt, baking soda, and spices. Add  to creamed mixture and stir until all of the flour is evenly moistened. Fold in carrots and walnuts.

Pour batter into prepared 9-inch round cake pan. Bake for approximately 30 minutes at 350° until cake pulls away from the sides of the pan and toothpick inserted into the center comes out clean.

Cool 10 minutes in pan and remove to a cooling rack.

For Cream Cheese Honey Frosting:

Cream butter and honey until smooth;

Add cream cheese and vanilla and mix until smooth.

Frost cake when it has cooled.

Avocado Honey Spread

For sandwiches, wraps, veggie bowls

  • 1-2 Ripe Avocado, mashed
  • 2 Tb Olive Oil
  • 1/2 tsp of Garlic, minced
  • 2 Tb Cilantro or other herbs like Basil, Chives, Scallions, minced
  • 1 1/2 Tb Parsley, chopped
  • 1/2 Tb Honey
  • 1 tsp Apple Cider Vinegar
  • Pinch or two of Salt, pepper, to taste

Mix together. Spread on a tortilla for wrap or whole grain bread slices. Add sliced tomatoes, thinly sliced cucumbers, sprouts, fresh spinach and lettuce leaves, shredded carrots or other vegetables. Be creative and go with your own preference for taste combinations!