The Coffee & Christ Show Talking the Forgiveness Gift

Forgiveness does not mean pretending everything is “OK.”  It doesn’t mean forgetting the hurt either.  Forgiveness is simply the act of surrendering our desire for revenge; our desire to hurt someone for having hurt us.   Forgiveness is the gift we give ourselves that enables us to stop picking at the scab and start making a plan for healing.


Watch Joy Brown as she shares her testimony on the Coffee & Christ show: When God Calls


Categories: The Coffee & Christ Show Season 4 Episodes | Tags: , , , , , , , , , , , , , | Leave a comment

The Coffee & Christ Show GIVEAWAY!

The name of the show, listed under Season 1 Episodes of the Coffee & Christ Show tab, is “The Coffee & Christ Show Introduces Minister Fred”. You can simply search the title from the front page of this site. Remember to post all answers in the comments sections BELOW.

Categories: The Coffee & Christ Show Season 4 Episodes | Tags: , , , , , , , | 4 Comments

The Coffee & Christ Show Talking Celibacy > One of God’s Greatest Gifts

Celibacy is one of God s greatest gifts to the world . . . and also one of the most misunderstood.  . . .

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Categories: The Coffee & Christ Show Season 4 Episodes | Tags: , , , , , , , , , , , | 2 Comments

Paleo Mini Meatloaves

Paleo Mini Meatloaves

If you have nut allergies, are gluten intolerant or feel better for simply not eating grains, you CAN eat these. They are super yummy! The coconut flour does not impart a coconut flavor. Also, you can use a mixture of beef, pork, turkey, veal, bison, etc. No matter which, these have a rich delicious flavor and a tender texture with the color of the vegetables popping through. If the meat you use is very lean you may need to adjust the recipe so they don’t dry out. Makes 24.


2 pounds ground meat (I used Organic Aussie Fed Ground Beef because its what I had on hand)

10 ounces frozen, chopped spinach
1-2 teaspoons oil
1 medium onion, finely diced
6 ounces mushrooms, finely diced
2 carrots, grated or finely diced
4 eggs, lightly beaten
1/3 cup coconut flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon grated nutmeg



  1. Preheat oven to 375 degrees F
  2. Thaw the spinach, squeeze out the excess water and set aside. Use a cheese cloth if you have one on hand.
  3. Fry the onions and mushrooms on medium heat until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
  4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices and mix being careful not to over mix.
  5. If your meat is lean, grease 18 regular size muffin tins and then fill them to the top with the meatloaf mixture. I didn’t have to grease the muffin tins since I cooked with beef.
  6. Cook for 20-25 minutes or until they are fully cooked.
  7. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing with a serving spoon.
  8. I like to serve the mini meatloaves with ketchup but you can also a good marinara sauce – either homemade or jarred with natural ingredients and no sugar.


Check out more main dish meals from Kerri Chronicles:
Farmer’s Pie
Lean Sloppy Joe
Honey Baked Chicken



Categories: Main Course | Tags: , , , , , , , , , , , | Leave a comment

Pumpkin Spice Muffins

I needed to use up some coconut milk so I went on a search for some recipes and stumbled on to this recipe for Pumpkin Spice Muffins. These little Muffins are absolutely delicious! I found them on fastPaleo and I encourage you to checkout their site for other delicious recipes, I know I will be. Makes 8 muffins.


1/3 Cup Maple Syrup
2 Eggs
1/2 Cup Milk (of choice)
1/3 Cup mashed Pumpkin

4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
2/3 teaspoon Ginger
1/2 teaspoon Nutmeg
Dash Allspice
Dash Cloves
Optional; Pumpkin Seeds


  1. Preheat the oven to 350F
  2. Line a muffin tray with 8 muffin cases and lightly grease each one.
  3. Put all the wet ingredients into a small bowl and whisk together lightly by hand.
  4. In another bowl, put all the dry ingredients and whisk together lightly by hand.
  5. Pour the wet ingredients into the dry ingredients bowl and stir until combined.
  6. Do not over mix as the muffins will turn out tough.
  7. Divide the mixture evenly into the muffin cases.
  8. Scatter pumpkin seeds on top of each muffin if using.
  9. Bake for 27-30 minutes or until cooked through.
  10. The tops will go light brown and a little crunchy when done.
  11. Allow the muffins to cool in the tin before removing. Store in an airtight container.

 See more real food recipes on Kerri Chronicles:

Coconut Date Balls
Sweet Potato  Cinnamon Pecan Cake

Quick Coconut Muffins


Categories: Breakfast, Sweets & Treats | Tags: , , , , , , , , , | 2 Comments

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