Blueberry Inspiration

Two Peas In a Pod

is a WONDERFUL website with a wealth of delightful recipes, tips and ideas. I think my favorite thing is their pictures – full of life and the brimming bounty that life is meant to be. I can almost vicariously catch their joy, as husband and wife team up to duel with kitchen catastrophes and win nearly every time.

That said, I will post a picture of my failure or success with this recipe, after I made my slight deviations to “health-ify” the dessert. My criteria for healthy are fairly subjective and strictly based on my own preferences. I like big portions, I want to be able to enjoy quite nearly 1/4-1/6 of a dessert. Therefore, the calorie count can’t be terrifying! The recipe can’t be so saturated with carbs and sugar that I feel guilty enjoying it as a bedtime snack. I prefer for my desserts to have a descent amount of protein, in this case, the recipe falls short unless you top it with a dollop of your homemade Greek yogurt.

So, wrap up National Blueberry Month with a BIG serving! If you make this recipe using my alterations, you can have 1/6 of the recipe for 218 calories!

(you can see the original recipe here, or click the picture above)

Blueberry Peach Crumble

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! This dessert screams summer!


2 cups blueberries
2 1/2 cups peeled and sliced peaches (5-6 peaches)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/2 Splenda
1/4 WW flour

For the crumble topping:

1 Scoop cinnamon or vanilla protein powder

1/2 quick oats
1/2 cup old-fashioned oats

1/4 Splenda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 T. Brummel and Brown, 3 T. water


1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Note-you can make the crumble in individual ramekins. You can also make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready! Store the crumble in the refrigerator for up to 2 days.

Blueberries for Your Face!

Most of us grew up on blueberry pancakes. We’ve been told by our doctors that blueberries are a great source of antioxidants. But, did you ever consider smearing blueberries on your face?

Given that this is National Blueberry Month, I promised you four Monday’s of blueberry recipes. This series is part of my journey to find joy in food. Years of an eating disorder destroyed my godly view of food and put me on defensive against every occasion to consume calories. So, I am excited to find dozens of uses for each of God’s colorful, delicious creations.

Enter, the Toning Blueberry Facial Mask!

Blend together equal amounts of blueberries, plain yogurt and honey (recommended 2/3 cup) with 1 T oatmeal.

Pour your finished mask into a resealable container and use. Lightly apply the mask with the pads of your fingers, and leave it on for about 15 minutes. Rinse with a damp cloth and cool water.


Celebrating Blueberries – Indulgently!

Oh I am so excited to share my first recipe with you this month! It isn’t a true “blueberry” recipe, but I find that pairing it with blueberries is exceptionally indulgent!

I am a certified yogurt fanatic. Being a vegetarian, Greek yogurt is my go-to source of protein. Until now, Trader Joe’s could barely keep their shelves stocked in the city where I live. I have learned to make do with Oikos, Dannon and some generic varieties. However, I have seen the light! Following a tip from my Aunt Doris, I decided to attempt making my own yogurt.

Success! From the very first try, which means, in Kelly-kitchen language, that it’s not very difficult. (:

I will share my new found recipe with you giving credit where credit is due: first to my Aunt for planting the idea and second to One Good Thing by Jillee.  Oh, and by the way, last week was One Good Thing’s birthday! Happy Birthday, Jillee!

Crockpot Greek Yogurt

You Need:

1/2 gallon milk (I used skim)

1/2 cup of store bought yogurt, or leftovers from your last recipe

a cheesecloth

a crockpot

candy thermometer (I made my first batch without one, simply using time as a guideline)


a heavy bath towel


Pour about half a gallon of milk into the crockpot. Turn it on low and allow the milk to warm for about 2.5 hours, or until it reaches 180 degrees. Unplug the crockpot, remove the cover and allow it to sit on the counter for about 3 hours, or until it cools to about 105 degrees. Remove about 2 cups of the warm milk and whisk into it the 1/2 cup of yogurt, then recombine it with the warm milk. Next, re-cover and wrap the whole crockpot liner in a heavy bath towel to insulate and place it in your oven with THE LIGHT ON! That’s about all the warmth you need. Leave the yogurt in the oven for about 8 hours or overnight.

In the morning, check the mixture to see if it has thickened to a runny yogurt consistency. Unwrap it and place it in the refrigerator for about 3 hours to continue cooling and solidifying. Now, here’s the Greek part: Find a colander that will fit inside a large bowl but allow the yogurt to drain into the bowl. Line the colander with 9 square feet of cheesecloth and pour your yogurt into it. Place the colander and bowl into the refrigerator again and leave it for about 3 more hours. There will be a milky liquid in the bowl when you return, that is the whey that has been strained from the yogurt, leaving a thick, creamy, tangy Greek yogurt that FAR surpasses any you’ve ever paid for!

Enjoy – with blueberries! Happy National Blueberry Month!

Jillee gave credit to Shannon’s Kitchen Creations for the crockpot yogurt recipe. Thank you to you too, Shannon!


I bet you didn’t know that July is National Blueberry Month. I didn’t either. However, I think it’s an excellent reason to share some blueberry recipes with you this month. It’s really a stretch to relate blueberries to the lies that hungrily prey on our lives, or the life-giving truth of Jesus Christ, but, I can do it!

For years, at this point, nearly half of my life, food was my enemy. If you’ve read this blog with an regularity, you’ve heard bits and pieces of my story. This blog began there, with a heart to share the truth about God’s good gifts of food, freedom, healthy bodies and a mind singularly devoted to Christ. So now it is my pleasure to share with you the joy I am finding in deliciousness. So, this is a celebration of my truth!

True? I mentioned Privileged Pain once last week. Do you believe in such a thing? Individuals who have everything they could possibly want, every privilege, are often mired deeply in pain. They look “fine.” I’ve certainly been there. I’ve lived a picture-perfect life, but pain hasn’t spared me. Is there a privilege to suffering pain? Biblically there is. We’ll take a look at this on Wednesdays in July.

And Friday. I’ve been a little slow in getting through a book that I am reviewing for Moody Publishers. I began reading Christ’s Prophetic Plans  because I wanted to read the dissenting opinion. Oddly enough, it was my opinion for most of my life and it is still the opinion of the majority of the body of Christ. We are talking about dispensationalism. I won’t provide a definition here, because that’s what the book is about, providing a definition and defense of the tenets of this eschatological belief system. I’m dying to hear your opinions.

So, I’ll see you in the sunny, summer month of July! Looking forward to it!