This space of mine has been neglected for some time now. Life got full and I stepped away. In the past 1.5 years our dreams came alive. We are now proud parents of the most beautiful, fun, & charming 10 month old, Francis Edwin (aka Frankie) & have been slow but steadily progressing on our home renovation.
I need to come here again. I need to be able to pour my heart out in hopes that you will listen, support, & journey with me. Maybe there is a chance that our story could help or inspire someone else too but mainly I am here to share the journey. You see for the past 6 months this proud mama & dada have been fighting for our sweet Frankie. I will share the complete story & symptoms with you in an upcoming post but for now here's the short of it. Frankie has severe food allergies/sensitivities. He also has severe eczema. Never again will I think of these things as no big deal and just a rash. It's down right debilitating & heart wrenching to watch your child suffer & struggle each day. For those of you who know Frankie you may never know the struggle. This angel of mine is vibrant & happy mainly considering his day to day. He is strong. He is a trooper. Since about 4 months we have been through several dr's, specialist, holistic practitioners ect. We aren't there yet...we don't have the puzzle completed...there is a piece missing. One thing about me, good or bad, I'm not sure...I will not stop at anything until I figure this out. I'm stubborn like that. I know too much to just except its "allergies" or "eczema". I will not put the blinders on and band aid the issue at hand. We heal from the inside out. We WILL journey & we WILL get there together. Day by day, step by step, piece by piece.
In the mean time...I've had my share of break downs & feeling defeated. To not be able to comfort the pain of your child I'm convinced is the worst feeling ever. I've had feelings of this being my fault which I know is totally irrational but also a mothers guilt. I've let many friendships go to the back burner (sorry) simply because 1. Many don't understand this journey. 2. My time is all accounted for. There are those friends that you don't have to speak a word but you just know they are there to love & support...not judge. That's exactly what I need. I've had my nose burrried in books & articles searching high & low. This is me...I need information. A girlfriend of mine said God always gives these tasks to his best soldiers. I do believe that to my core. There is a reason we are being led down this path. My first line of defense is endless amounts of love & prayer.
I hear a hungry baby boy calling my name...be back soon to share more of our journey towards healing! Goodnight!
Friday, March 28, 2014
Friday, March 30, 2012
PINEAPPLE, GINGER ELIXIR
With seasons changing and temperatures getting warmer, I find myself craving lighter food. I love summer food! Light, crisp, clean, and healthy! Pineapple is loaded with Bromelain, Manganese, Vitamin C, and Vitamin B1. Bromelain has many health benefits that often times get overlooked. I remember being in a car accident years back and being told by my chiropractor to eat a lot of pineapple for its Bromelain. I have been intrigued ever since! Here is a little more information on Bromelain:
Bromelain is a powerful enzyme which is extracted from pineapple cores. (Most pineapple cores are inedible, but you can find some that are soft enough to eat). Once the enzyme is collected, it's often turned into supplement tablets. Bromelain is a popular supplement for athlete's, and also for people who just want to maintain a healthy lifestyle. The pineapple enzyme helps with the digestive system to break down our foods, and clean blood by removing debris and toxins from the blood stream. Bromelain enzymecontains anti-inflammatory properties that benefits our internal organs. The enzyme also speeds up recovery after external injuriesand reduces swelling. Eating pineapple fruit has also been known to reduce 'ulcerative colitis'.
Bromelain is a powerful enzyme which is extracted from pineapple cores. (Most pineapple cores are inedible, but you can find some that are soft enough to eat). Once the enzyme is collected, it's often turned into supplement tablets. Bromelain is a popular supplement for athlete's, and also for people who just want to maintain a healthy lifestyle. The pineapple enzyme helps with the digestive system to break down our foods, and clean blood by removing debris and toxins from the blood stream. Bromelain enzymecontains anti-inflammatory properties that benefits our internal organs. The enzyme also speeds up recovery after external injuriesand reduces swelling. Eating pineapple fruit has also been known to reduce 'ulcerative colitis'.
An added bonus is that pineapple is really cheap right now and super delicious! So go get your PINEAPPLE ON! I buy a couple at a time so I can clean, chop, and freeze it to have on hand at any given time. This recipe is a nutritional powerhouse!!! If you are not educated on the health benefits of ginger....google "health benefits of ginger." Get ready to read for a bit because ginger is amazing at healing pretty much all things! Lastly, this Elixir contains my most favorite spices! Which is WHY I love it so much! Cinnamon, Cardamom, and Cayenne...what could be bad!?
PINEAPPLE, GINGER ELIXIR
Serves: 4
-4 cups fresh or frozen pineapple cubes
-1 TBSP. minced fresh ginger
-1/4 cup coconut milk
-1 TBSP lime juice
-6 pitted dates
-1 1/2 tsp. vanilla
-1/4 tsp. cinnamon
-1/4 tsp. cardamom
-1 pinch cayenne pepper (optional, but you really should:)
-2 cups ice cubes
Puree pineapple cubes, dates, and ginger in blender or food processor until smooth. Add the coconut milk, ice, lime juice, vanilla, and spices. Blend until smooth and serve.
ENJOY! Eat Well & Be Happy:)
Saturday, February 25, 2012
BEEF JERKY
I am at a loss for words tonight. I think that is apparent by the original recipe name "beef jerky". I-yi-yi! I can't believe how easy and delicious this recipe is! I love always having this on hand for a great snack or a quick protein source on the go. Best of all, it miraculously turns to jerky while we sleep! Simply genius! I have experimented with many different spice creations from pizza to taco to mediterranean. All wonderful but the pizza spiced jerky is my favorite. Feel free to get creative with your seasonings. This is just a "general" recipe but there is always much room to experiment with flavors. Keep me posted if you love this just as much as we do!
RECIPE
-1 - 1.5 lbs. grass fed ground beef (or elk, bison, venison)
-sea salt (to taste. I use a little less than 1 Tbsp.)
-cracked black pepper (to taste)
-garlic powder (to taste)
-Coconut Aminos
-salt free pizza spice (or any other spice blend. I use about 2 Tbsp. but season to your liking.)
Directions:
-Preheat oven to your lowest setting. Mine is 170 degrees.
-Lightly rub Olive Oil on a large baking sheet with a lip. (I believe mine is 11 by 13.)
-Mix desired spices, sea salt, pepper, & garlic powder with beef. Work it thoroughly with your hands as if you were making a meat loaf.
-Roll meat on to cookie sheet. A rolling pin works really nice to get an even consistency. Cover entire sheet making beef about 1/4 inch thick.
-Using a butter knife, lightly score the meat into the sizes of jerky pieces you want to end up with. Or skip this step and cut with kitchen scissors after done baking.
-Brush top with Coconut Aminos.
-Put in oven for 8-12 hrs. or until hardened. I prefer to flip it once at about the 7-8hr. point. I usually put it in the oven before bed, then flip it when I wake, and return to oven for a couple more hours.
-Store in the fridge for a couple weeks. (If it lasts that long! We usually double this recipe & do 2 sheets.)
ENJOY! Eat Well & Be Happy!
RECIPE
-1 - 1.5 lbs. grass fed ground beef (or elk, bison, venison)
-sea salt (to taste. I use a little less than 1 Tbsp.)
-cracked black pepper (to taste)
-garlic powder (to taste)
-Coconut Aminos
-salt free pizza spice (or any other spice blend. I use about 2 Tbsp. but season to your liking.)
Directions:
-Preheat oven to your lowest setting. Mine is 170 degrees.
-Lightly rub Olive Oil on a large baking sheet with a lip. (I believe mine is 11 by 13.)
-Mix desired spices, sea salt, pepper, & garlic powder with beef. Work it thoroughly with your hands as if you were making a meat loaf.
-Roll meat on to cookie sheet. A rolling pin works really nice to get an even consistency. Cover entire sheet making beef about 1/4 inch thick.
-Using a butter knife, lightly score the meat into the sizes of jerky pieces you want to end up with. Or skip this step and cut with kitchen scissors after done baking.
-Brush top with Coconut Aminos.
-Put in oven for 8-12 hrs. or until hardened. I prefer to flip it once at about the 7-8hr. point. I usually put it in the oven before bed, then flip it when I wake, and return to oven for a couple more hours.
-Store in the fridge for a couple weeks. (If it lasts that long! We usually double this recipe & do 2 sheets.)
ENJOY! Eat Well & Be Happy!
Monday, February 13, 2012
LITTLE LOVE DROPS
I think I have a real problem here people! I have these "little love drops" perfected! Each Saturday night we treat ourselves to a Paleo cheat (it helps us to not feel deprived and stay on track the rest of the week.) I usually try to experiment with different recipes each time. To be honest, it has been awhile since I have made anything other than these darn cookies. They have me completely smitten, to say the least! Like the best, ooey -gooey, chocolate chip cookie you have ever had! I am waiting to get sick of them but instead I dream about them....this really is LOVE! In honor of Valentine's Day, I thought I would help you fall in love:)
LITTLE LOVE DROPS
Ingredients:
-1/2 cup coconut flour, sifted
-1/2 cup almond flour
-1 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. sea salt
-1/2 tsp. cinnamon
-2 really ripe, brown bananas
-1/2 avocado (about 1/3 cup mashed)
-1 cup canned coconut milk (regular, not light)
-4 Tbsp. honey
-1 Tbsp. apple cider vinegar
-1 tsp. pure vanilla extract
-2 eggs
-1/3 cup shredded coconut
-3/4 cup Enjoy Life chocolate chips
Directions:
-Preheat oven to 375 degrees
-In a medium bowl, combine all dry ingredients. (coconut flour, almond flour, baking soda & powder, sea salt, and cinnamon)
-In a large bowl, mash avocado and banana well with a fork. Then add remaining wet ingredients.
-Add dry ingredients to wet ingredients, mixing well and working out clumps.
-On a parchment lined cookie sheet drop about 2 Tbsp. of dough per cookie. For an ooey-gooey center leave the cookie rounded. If and evenly baked cookie is desired, press down and flatten the tops slightly.
-Bake cookies for 18-20 minutes or until golden brown. ( I usually set my timer for 16 minutes and keep a watchful eye until they are done.)
ENJOY! Eat Well & Be Happy:)
LITTLE LOVE DROPS
Ingredients:
-1/2 cup coconut flour, sifted
-1/2 cup almond flour
-1 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. sea salt
-1/2 tsp. cinnamon
-2 really ripe, brown bananas
-1/2 avocado (about 1/3 cup mashed)
-1 cup canned coconut milk (regular, not light)
-4 Tbsp. honey
-1 Tbsp. apple cider vinegar
-1 tsp. pure vanilla extract
-2 eggs
-1/3 cup shredded coconut
-3/4 cup Enjoy Life chocolate chips
Directions:
-Preheat oven to 375 degrees
-In a medium bowl, combine all dry ingredients. (coconut flour, almond flour, baking soda & powder, sea salt, and cinnamon)
-In a large bowl, mash avocado and banana well with a fork. Then add remaining wet ingredients.
-Add dry ingredients to wet ingredients, mixing well and working out clumps.
-On a parchment lined cookie sheet drop about 2 Tbsp. of dough per cookie. For an ooey-gooey center leave the cookie rounded. If and evenly baked cookie is desired, press down and flatten the tops slightly.
-Bake cookies for 18-20 minutes or until golden brown. ( I usually set my timer for 16 minutes and keep a watchful eye until they are done.)
ENJOY! Eat Well & Be Happy:)
Tuesday, January 31, 2012
JOURNEY TO HEALTH
Today I want to take a minute to share with you an email that was sent to me over the past weekend by a dear friend who committed herself to health & new beginnings. This message touched me deeply. Indeed, I am always here to help and hopefully inspire but it is ultimately you who has to have the want/need to be the difference in your own life. I am proud, so proud, of this friend's strength, determination, and focus. Thank you all for continuing to inspire me by your beauty. ~Steph
"I used to think I ate pretty healthy. Boy was I ever wrong. My diet consisted of mainly carbohydrates. But the "healthy" carbohydrates. So I thought I had it all figured out. I was eating whole grains and counting calories very closely. But guess what, that was not working for me at all.
I was constantly tired and I was suffering from knee pain and chronic migraines. I would also find myself completely unsatisfied and constantly hungry. I was pretty much at the end of my rope.
I reached out to an old friend for help. And through her I have found what I've been searching for. She introduced me to Arbonne and a paleo lifestyle. She was always there for me and still is. Whether it be just a simple question or something bigger. And no matter how stupid the question, she never made me feel silly for asking it. And I had a lot of silly questions in the beginning.
She comes from the most loving and pure place. No judgement whatsoever. She just has a desire to help people become the best they can be. Always making you feel comfortable. And I could just sense how much she wanted me to succeed. And now how proud she is of how far I've come.
She has taught me countless things about food. I am no longer afraid of cooking with oils or eating avocados!! Both things I avoided in the past. Not knowing how very healthy these things were for me. I could go on and on about food. But basically I will NEVER go back to counting calories. The paleo lifestyle is not a fad diet. It is a lifestyle that is easy and fun to follow. Stephanie has an abundance of information when it comes to health and wellness and the paleo way of living. I'm so glad I have her in my corner helping me.
With Stephanie's help I have lost nearly 40 pounds since March 2011. I also know I've lost a number of inches. Stephanie told me to take my measurements in the beginning but I never did. I didn't want to know those numbers. Now I really wish I would of listened to her. I finally feel comfortable in my own skin again. And I feel healthier than ever. Besides the weight loss I feel strong. Both physically and mentally. I can handle stress so much better. I used to really struggle with anxiety. Stephanie taught me how the foods we eat can affect our mental health also.
Stephanie once said to me "counting calories takes all the joy out of eating." That statement finally got me to stop counting calories. If you think about it it really does take the joy out of it. Thanks to her I now know that I am fueling my body with good, healthy food. All you have to do is listen to your body. And of course eat in moderation.
Thanks to Stephanie my dieting days are over. And for that I will be forever grateful."
I was constantly tired and I was suffering from knee pain and chronic migraines. I would also find myself completely unsatisfied and constantly hungry. I was pretty much at the end of my rope.
I reached out to an old friend for help. And through her I have found what I've been searching for. She introduced me to Arbonne and a paleo lifestyle. She was always there for me and still is. Whether it be just a simple question or something bigger. And no matter how stupid the question, she never made me feel silly for asking it. And I had a lot of silly questions in the beginning.
She comes from the most loving and pure place. No judgement whatsoever. She just has a desire to help people become the best they can be. Always making you feel comfortable. And I could just sense how much she wanted me to succeed. And now how proud she is of how far I've come.
She has taught me countless things about food. I am no longer afraid of cooking with oils or eating avocados!! Both things I avoided in the past. Not knowing how very healthy these things were for me. I could go on and on about food. But basically I will NEVER go back to counting calories. The paleo lifestyle is not a fad diet. It is a lifestyle that is easy and fun to follow. Stephanie has an abundance of information when it comes to health and wellness and the paleo way of living. I'm so glad I have her in my corner helping me.
With Stephanie's help I have lost nearly 40 pounds since March 2011. I also know I've lost a number of inches. Stephanie told me to take my measurements in the beginning but I never did. I didn't want to know those numbers. Now I really wish I would of listened to her. I finally feel comfortable in my own skin again. And I feel healthier than ever. Besides the weight loss I feel strong. Both physically and mentally. I can handle stress so much better. I used to really struggle with anxiety. Stephanie taught me how the foods we eat can affect our mental health also.
Stephanie once said to me "counting calories takes all the joy out of eating." That statement finally got me to stop counting calories. If you think about it it really does take the joy out of it. Thanks to her I now know that I am fueling my body with good, healthy food. All you have to do is listen to your body. And of course eat in moderation.
Thanks to Stephanie my dieting days are over. And for that I will be forever grateful."
Tuesday, January 24, 2012
RUSTIC MEXICAN STEW
I don't know about you, but I could pretty much eat Mexican inspired foods for every meal and it would never get old. Pre-Paleo days I could gorge myself on chips and salsa like no other. In fact, I am pretty sure if I allowed myself to do it right now, the outcome would be the same. I choose to not even find out because I know there is serious lack of control there!
This recipe came about because I wanted to find a way to incorporate 3 of my favorite Mexican recipes into 1. I was nervous the entire time that it wouldn't turn out. If it didn't turn out I would be disappointed that I didn't stick to Ol' Faithful. I am very pleased to say, I am ecstatic with the results! It is one of my favorite recipes to date! It was soooo good that I made it again the very next day. I wanted to be sure it tasted as awesome as I remembered and that I wasn't just hungry the first time around. I am crazy like that. The verdict....it's good, REAL GOOD!
MEXICAN SPICE BLEND
-2 Tbsp. chili powder
-1.5 Tbsp. cumin
-1.5 Tbsp. paprika
-1 Tbsp. onion powder
-1 Tbsp. garlic powder
-2 tsp. oregano
-.5 tsp. crushed red pepper flakes
-.5 tsp. chipotle powder (if you don't like smokey, this is optional)
Mix spices and store in a glass spice jar. Great seasoning for any Mexican dish. Also great in scrambled eggs and on sweet potato fries.
RUSTIC MEXICAN STEW
INGREDIENTS
-4 to 5 lbs organic, bone in, chicken thighs
-4 Tbsp. Mexican Spice Blend (recipe above)
-1 rounded Tbsp. Extra Virgin Coconut Oil
-2 yellow onions, diced
-4 large garlic cloves, minced
-1 entire jalapeno, diced (if nervous about heat, remove seeds. It really isn't very hot after cooking.)
-12 oz. Frontera Tomatillo Salsa (That is my favorite Salsa Verde but use what you like)
-1 can Muir Glen Organic, No Salt Added, Fire Roasted, Tomatoes
-1/2 cup chicken bone broth
-Preheat oven to 400 degrees
-Preheat dutch oven on med.-high with 1 rounded Tbsp. Coconut Oil and evenly distribute.
-Thoroughly rinse chicken thighs and pat dry with a paper towel.
-Pre-season thighs with sea salt and cracked pepper
-In a large Ziploc bag, toss chicken thighs in 4 Tbsp. Mexican Spice Blend until well coated.
-Transfer chicken thighs to hot dutch oven, skin side down and brown. Do this in batches, careful not to crowd your pan or they won't get brown and crispy. Brown about 5-7 minutes per side.
-After browning, flip chicken over, skin side up, and add all remaining ingredients.
-Put lid on dutch oven and transfer to preheated oven
-Bake for 1.5hrs.
-After baking, remove from oven and let cool just enough to touch
-Remove bones from chicken and shred. I remove any fatty parts of skin that may be remaining but shred the crispy parts into the mixture for added depth and flavor.
-Mix shredded chicken into everything remaining in the dutch oven for a delicious stew!
We enjoyed ours over a bed of sauteed shredded cabbage and garnished with cilantro & avocado. This would also be excellent over sweet potatoes, on a salad, or in a romaine lettuce leaf taco.
ENJOY! Eat Well & Be Happy!
This recipe came about because I wanted to find a way to incorporate 3 of my favorite Mexican recipes into 1. I was nervous the entire time that it wouldn't turn out. If it didn't turn out I would be disappointed that I didn't stick to Ol' Faithful. I am very pleased to say, I am ecstatic with the results! It is one of my favorite recipes to date! It was soooo good that I made it again the very next day. I wanted to be sure it tasted as awesome as I remembered and that I wasn't just hungry the first time around. I am crazy like that. The verdict....it's good, REAL GOOD!
MEXICAN SPICE BLEND
-2 Tbsp. chili powder
-1.5 Tbsp. cumin
-1.5 Tbsp. paprika
-1 Tbsp. onion powder
-1 Tbsp. garlic powder
-2 tsp. oregano
-.5 tsp. crushed red pepper flakes
-.5 tsp. chipotle powder (if you don't like smokey, this is optional)
Mix spices and store in a glass spice jar. Great seasoning for any Mexican dish. Also great in scrambled eggs and on sweet potato fries.
RUSTIC MEXICAN STEW
INGREDIENTS
-4 to 5 lbs organic, bone in, chicken thighs
-4 Tbsp. Mexican Spice Blend (recipe above)
-1 rounded Tbsp. Extra Virgin Coconut Oil
-2 yellow onions, diced
-4 large garlic cloves, minced
-1 entire jalapeno, diced (if nervous about heat, remove seeds. It really isn't very hot after cooking.)
-12 oz. Frontera Tomatillo Salsa (That is my favorite Salsa Verde but use what you like)
-1 can Muir Glen Organic, No Salt Added, Fire Roasted, Tomatoes
-1/2 cup chicken bone broth
-Preheat oven to 400 degrees
-Preheat dutch oven on med.-high with 1 rounded Tbsp. Coconut Oil and evenly distribute.
-Thoroughly rinse chicken thighs and pat dry with a paper towel.
-Pre-season thighs with sea salt and cracked pepper
-In a large Ziploc bag, toss chicken thighs in 4 Tbsp. Mexican Spice Blend until well coated.
-Transfer chicken thighs to hot dutch oven, skin side down and brown. Do this in batches, careful not to crowd your pan or they won't get brown and crispy. Brown about 5-7 minutes per side.
-After browning, flip chicken over, skin side up, and add all remaining ingredients.
-Put lid on dutch oven and transfer to preheated oven
-Bake for 1.5hrs.
-After baking, remove from oven and let cool just enough to touch
-Remove bones from chicken and shred. I remove any fatty parts of skin that may be remaining but shred the crispy parts into the mixture for added depth and flavor.
-Mix shredded chicken into everything remaining in the dutch oven for a delicious stew!
We enjoyed ours over a bed of sauteed shredded cabbage and garnished with cilantro & avocado. This would also be excellent over sweet potatoes, on a salad, or in a romaine lettuce leaf taco.
ENJOY! Eat Well & Be Happy!
Wednesday, January 18, 2012
CHRISTMAS 2011 RECAP
I know we are well into January and who the heck wants to hear about Christmas, right? Well, I am for warning you that this post is a brief recap of our Christmas. I needed to do this post for me, so I can always remember how special it was! I love to entertain. Did I mention LOVE? I love it! Our tiny condo filled with family, conversing, and sharing great food! It does my heart good!
We hosted Christmas day around dinner time for the Packer game. I wanted our menu to be not so "serious"....just fun, game-day, Paleo eats. That is exactly what we did. Finger foods. Let me tell you right now that if you plan to entertain in this fashion and think it will be quick and easy to prepare, think again. It's a time consuming ordeal. But still fun. Unless you ask my husband, who questioned why it was necessary to make everything down to our own bbq sauce, mayo, and buns from scratch. Bless this patient man. I love him because he gets me, knows I don't take short cuts, grins and bares it, and just helps me til' the end with all my crazy ideas. Let's just say I get crazy in a "Type A" sort of way when it comes to entertaining. Does this happen to anyone else or just me? At all cost everything MUST be perfect or I may not exist another darn day:) I will lose sleep over it, obsess about it, and think what I should have done differently if something doesn't turn out. I plan the menu for about 5 months prior and change it 500 times in between. This is me. Don't judge. (how could you not..haha) All in all everything came together great. We only spent about 10 hrs. preparing and the Blessed Bee ( hubs) only had to remake the Paleo buns 3 times until they were perfect. I wish I was joking but that is the truth. We had to play around with that concoction a lot for them to be just right. Every single thing you see is Paleo and made from scratch.
We hosted Christmas day around dinner time for the Packer game. I wanted our menu to be not so "serious"....just fun, game-day, Paleo eats. That is exactly what we did. Finger foods. Let me tell you right now that if you plan to entertain in this fashion and think it will be quick and easy to prepare, think again. It's a time consuming ordeal. But still fun. Unless you ask my husband, who questioned why it was necessary to make everything down to our own bbq sauce, mayo, and buns from scratch. Bless this patient man. I love him because he gets me, knows I don't take short cuts, grins and bares it, and just helps me til' the end with all my crazy ideas. Let's just say I get crazy in a "Type A" sort of way when it comes to entertaining. Does this happen to anyone else or just me? At all cost everything MUST be perfect or I may not exist another darn day:) I will lose sleep over it, obsess about it, and think what I should have done differently if something doesn't turn out. I plan the menu for about 5 months prior and change it 500 times in between. This is me. Don't judge. (how could you not..haha) All in all everything came together great. We only spent about 10 hrs. preparing and the Blessed Bee ( hubs) only had to remake the Paleo buns 3 times until they were perfect. I wish I was joking but that is the truth. We had to play around with that concoction a lot for them to be just right. Every single thing you see is Paleo and made from scratch.
Walnut Roasted Red Pepper Hummus
Holiday Spiced Nuts
Herb Marinated Olives, Sun-Dried Tomatoes, & Raw Goat Cheese
Horseradish, Dill Deviled Eggs
The Blessed Bee's Perfect Paleo Buns
Slider toppings: Maple Bacon, Pickles, & Balsamic Onions
Slider's
Sweet & Spicy BBQ Ribs
Stuffed Mushrooms
Bacon Wrapped Sweet Potatoes
Handsome Calvin
Vintage
Welcome
Calvin soaking up all the loving from Grandpa
All was Merry and Bright!
Wishing you a Happy & Healthy Year ahead!
Saturday, January 14, 2012
THE MIGHTY GREEN MACHINE
Happy 2012' my Health Honey's! I am just realizing that this is my very first post of 2012'...sad, I know. I have chatted with fellow blogger friends in regards to blogging and staying active with posts. It can be difficult to find a healthy balance of everyday life and blogging because of the time element. The conclusion: KEEP IT SHORT! That is just what I intend to do in hopes of connecting and sharing more often. If you are like me, you probably tend to skip right to the recipes and pictures first anyway:)
THE MIGHTY GREEN MACHINE is a delicious burger bite recipe I found here. Perfect size for on the go protein/veg combo with incredible flavor. We have enjoyed these burgers throughout the week several different ways. My favorite was to serve them was over a bed of sauteed shredded brussels sprouts and broccoli slaw. I sauteed this combo in coconut oil on med-high heat. Finished it off with a dash of sea salt, cracked pepper, & a splash of Fig Balsamic Vinegar. Super easy, healthy, and delicious! I did end up topping our burgers with a few slices of avocado too....that was after I took the pic. Sorry!
(Every Chef needs Happy Ugg Feet:)
ENJOY! Eat Well & Be Happy!
Thursday, December 29, 2011
GINGERBREAD - PEAR UPSIDE DOWN CAKE with a CIDER GLAZE
I hope that everyone had the most JOY filled Christmas! I have to say that sharing this Christmas with our sweet family & friends, made it one of the most memorable ever. I gave myself several good pep talks leading up to the Holidays this year on enjoying the season and taking it all in. My goal was to be more present in the moment, to be grateful for all God has blessed me with, and enjoy those I so dearly love. I tried to take focus away from the stress of it all and not get wrapped up in the minor details. Though my "type A" got the best of me a few times, all in all, I did much better than years in the past. I have been finding much pleasure in simplicity lately. Either I am getting older or wiser, not sure. Maybe both. My two favorite details of Christmas were being able to Skype my sister in Dallas, TX & my mom cooking us her first full on Paleo meal! Which I must add was incredible! She wanted everything to be "just right" and it was all that and then some! She made a pork fried rice from the new "Well Fed" cookbook.
I made a new dessert that I had not tried out prior (risky business). It just happened to be the best dessert I have ever had! It was seriously good! Which is why I must document and share it with you all. I unfortunately didn't take any pictures of the baking process, just the end result. My hope is to share it with you before the Holidays come to an end so you can make and enjoy it with your loved ones.
One disclaimer I have is that this upside down cake recipe is compliments of http://www.health-bent.com/
I just created the cider glaze which I felt would compliment it well.
GINGERBREAD - PEAR UPSIDE DOWN CAKE with a CIDER GLAZE
Ingredients
When cake is cool gently take a fork and make tiny inserts around top of cake. This allows the cider glaze to disperse itself evenly. Then pour glaze over the top of cake and let rest for an additional 30 minutes before serving.
ENJOY, Eat Well & Be Happy!
I will leave you with a few images of my Mom's Paleo Feast!
I made a new dessert that I had not tried out prior (risky business). It just happened to be the best dessert I have ever had! It was seriously good! Which is why I must document and share it with you all. I unfortunately didn't take any pictures of the baking process, just the end result. My hope is to share it with you before the Holidays come to an end so you can make and enjoy it with your loved ones.
One disclaimer I have is that this upside down cake recipe is compliments of http://www.health-bent.com/
I just created the cider glaze which I felt would compliment it well.
GINGERBREAD - PEAR UPSIDE DOWN CAKE with a CIDER GLAZE
Ingredients
- ½ c butter or non-hydrogenated palm shortening, softened
- ¼ c palm or coconut sugar
- ½ c coconut flour
- 5 eggs
- ¼ c molasses
- 1 t baking soda
- 1 t powdered ginger
- 1 t ground allspice
- ¼ t salt
- 2 ripe pears
- ½ lemon, juiced
- 1 T coconut sugar
- 1 t cinnamon
Instructions
In a mixer, using the paddle attachment, cream together the butter and sugar.Preheat your oven to 350ºF.
In a mixer, using the paddle attachment, cream together the butter and sugar.Preheat your oven to 350ºF.
Add in eggs one at a time, scraping down the bowl between each addition, and then add the molasses.
Add in all dry ingredients/spices.
Cut the pears in half and core out with melon baller. Remove the stems and butts, and cut each half into 4 wedges. In a mixing bowl toss the pears with lemon, sugar and cinnamon.
Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch pan. Pour in the batter and pat down with fingers to fill in all the holes and distribute evenly.
Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.
To serve, wait until the cake has completely cooled. Run a knife all the way around the edge of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently. The cake will now be right side up. Allow cake to cool for 35-40 minutes before adding glaze.
CIDER GLAZE
1 cup unfiltered pear or apple cider
3 tablespoons coconut sugar
2 tablespoons grass-fed unsalted butter
1/2 teaspoon cinnamon
INSTRUCTIONS
stir together cider, coconut sugar, butter & cinnamon in a small sauce pan. Bring to boil, continuing for 5 minutes. Remove from heat.
When cake is cool gently take a fork and make tiny inserts around top of cake. This allows the cider glaze to disperse itself evenly. Then pour glaze over the top of cake and let rest for an additional 30 minutes before serving.
ENJOY, Eat Well & Be Happy!
I will leave you with a few images of my Mom's Paleo Feast!
Sunday, December 11, 2011
N'OATMEAL
I worked on this recipe for 2 reasons. My first reason is to show others that all those "non-Paleo" things you love can somehow be made Paleo. 9 times out of 10 the Paleo version ends up tasting way better than the original food I am trying to imitate. Not to mention a whole lot healthier...it's a WIN, WIN! If I had a $$$$ for every time someone told me they could not follow Paleo guidelines because they could never give up oatmeal.....I would be a very wealthy gal. (My mother is one of these sweet, stubborn people.) Which leads me to reason #2...I used to be one of those oatmeal lovin' freaks! Y'all know what I am talking about right? The steal cut, oatmeal sludge, throw together with a pound of flax seed that is oh' so good and comforting? Yes, I too used to be addicted to that same breakfast! So, I get it. I next to never think about how I miss oatmeal because I am fully satisfied with a breakfast of meat, eggs, and greens. However, last week I was creating breakfast with some left over spaghetti squash and much to my surprise came up with something that tasted like oatmeal but better!
On another note, I hope everyone finds themselves well! I woke up bright eyed and bushy tailed this fine Sunday morning at 4:45am. I had two sweet, squirmy pooches ready to "go pots"....so I thought. What they really wanted was the freeze dried beef liver treat they get as the reward for "going pots". I am such a sucker! Oh' well. They are so stinkin' cute and impossibly hard to get mad at. Plus, I secretly love early mornings by myself with Pandora Patty Loveless Christmas music station, the magical twinkle of Christmas lights, and a large cup of tea. Heavenly! It looks and sounds like it is going to be a very windy day here in WI! Happy Sunday, GO PACKER'S!
N'OATMEAL
Ingredients:
-coconut oil for pan
-1/2 to 3/4 cup cooked squash of choice (I used spaghetti squash)
-2 pastured eggs
-cinnamon (to taste)
-pinch of nutmeg
-pinch of vanilla bean
-pinch of sea salt
-1 tblsp. Chia Seed
-1 rounded tblsp. unsalted/unsweetened Almond Butter
Heat skillet on medium with a little bit of coconut oil. In a bowl, crack and whisk two eggs. Then gently stir in squash, cinnamon, nutmeg, vanilla bean, and sea salt. Add egg/squash mixture to skillet and scramble. After cooked stir in Chia and Almond Butter. Enjoy with any of your favorite add in's listed below.
Add In Idea's:
-raisins
-pomegranate seeds
-goji berries
-fresh or frozen berries
-unsweetened coconut
-apples
-maple syrup
ENJOY! Eat Well & Be Happy!
On another note, I hope everyone finds themselves well! I woke up bright eyed and bushy tailed this fine Sunday morning at 4:45am. I had two sweet, squirmy pooches ready to "go pots"....so I thought. What they really wanted was the freeze dried beef liver treat they get as the reward for "going pots". I am such a sucker! Oh' well. They are so stinkin' cute and impossibly hard to get mad at. Plus, I secretly love early mornings by myself with Pandora Patty Loveless Christmas music station, the magical twinkle of Christmas lights, and a large cup of tea. Heavenly! It looks and sounds like it is going to be a very windy day here in WI! Happy Sunday, GO PACKER'S!
N'OATMEAL
Ingredients:
-coconut oil for pan
-1/2 to 3/4 cup cooked squash of choice (I used spaghetti squash)
-2 pastured eggs
-cinnamon (to taste)
-pinch of nutmeg
-pinch of vanilla bean
-pinch of sea salt
-1 tblsp. Chia Seed
-1 rounded tblsp. unsalted/unsweetened Almond Butter
Heat skillet on medium with a little bit of coconut oil. In a bowl, crack and whisk two eggs. Then gently stir in squash, cinnamon, nutmeg, vanilla bean, and sea salt. Add egg/squash mixture to skillet and scramble. After cooked stir in Chia and Almond Butter. Enjoy with any of your favorite add in's listed below.
Add In Idea's:
-raisins
-pomegranate seeds
-goji berries
-fresh or frozen berries
-unsweetened coconut
-apples
-maple syrup
ENJOY! Eat Well & Be Happy!
Sunday, November 13, 2011
HARVEST PALEO PANCAKE PERFECTION
I know you are shocked for your own eyeballs that you are actually reading a new blog post from me! Sorry for my absent-ness. I am still cooking my fool head off and creating everyday. Anyone who has blogged, knows it is a time consuming hobby. I do truly love sharing with you all, but sometimes it just comes down to time. And other times, I cannot lie, I am just too darn hungry to take pictures, write down ingredients ect. So it's a continuous cycle of trying to find the perfect balance. Very much true to everything in life....Correct?
Today, my two pooch side kicks and I are snugged up. Missing hubs big time! He is away in Chicago for the week working a trade show. Much work and planning on his part has went into having a booth at the show. Wouldn't you know, that last Tuesday rolled around and Larry woke up sick as a dog! WHAT!?! He next to NEVER gets sick (maybe once every 3yrs.). Well a nasty, nasty bug struck and it struck hard....laying him up in bed for 2 straight days. I have a feeling it would have been longer but with a full plate for the show, you can't keep a good man down. So I have been trying to help anyway I can to lighten his load and get him back to good. We (me & pooch's) wished him well this morning and sent him on his south way! GO Larry! In the meantime I am hosing this germ shack down & praying to God I don't get struck next. I am telling myself that this strong Paleo immune system can't be touched. It's all about the power of intention right?
Today I made myself a delicious breakfast and am planning a week of meals for a table of 1. Unless of course, you would like to come over and I'll cook for you? Ok, I am pretty sure I am boring you beyond words so without further ado....
HARVEST PALEO PANCAKE PERFECTION
Ingredients:
-1 mashed ripe banana
-3 free range eggs
-1/2 cup unsweetened pumpkin puree
-1/4 cup almond butter (experiment with Sunbutter if you have a nut allergy)
-1 tsp. cinnamon
-pinch of nutmeg, ginger, and vanilla bean
Blend all ingredients until it resembles a smooth, batter-like consistency. On medium-high, heat a dollop of Coconut Oil in skillet. From there, you are pancake making ready! Careful not to burn and careful flipping...as you know there is an art to flipping at the perfect time:)
I topped my pancakes with maple fried apples. Here's what I did:
-1 Cortland apple - skin on & chopped
-1 tbsp. pure maple syrup
-1/4 cup pecans
-dash of cinnamon & nutmeg, pinch of sea salt
Saute' apple mixture in the warm pancake skillet for 3-4 minutes and Wah-Lah....ready to top your pancakes! This recipe makes 6-7 pancakes.
This recipe is Paleo pooch approved:)
ENJOY! Eat Well & Be Happy!
Today, my two pooch side kicks and I are snugged up. Missing hubs big time! He is away in Chicago for the week working a trade show. Much work and planning on his part has went into having a booth at the show. Wouldn't you know, that last Tuesday rolled around and Larry woke up sick as a dog! WHAT!?! He next to NEVER gets sick (maybe once every 3yrs.). Well a nasty, nasty bug struck and it struck hard....laying him up in bed for 2 straight days. I have a feeling it would have been longer but with a full plate for the show, you can't keep a good man down. So I have been trying to help anyway I can to lighten his load and get him back to good. We (me & pooch's) wished him well this morning and sent him on his south way! GO Larry! In the meantime I am hosing this germ shack down & praying to God I don't get struck next. I am telling myself that this strong Paleo immune system can't be touched. It's all about the power of intention right?
Today I made myself a delicious breakfast and am planning a week of meals for a table of 1. Unless of course, you would like to come over and I'll cook for you? Ok, I am pretty sure I am boring you beyond words so without further ado....
HARVEST PALEO PANCAKE PERFECTION
Ingredients:
-1 mashed ripe banana
-3 free range eggs
-1/2 cup unsweetened pumpkin puree
-1/4 cup almond butter (experiment with Sunbutter if you have a nut allergy)
-1 tsp. cinnamon
-pinch of nutmeg, ginger, and vanilla bean
Blend all ingredients until it resembles a smooth, batter-like consistency. On medium-high, heat a dollop of Coconut Oil in skillet. From there, you are pancake making ready! Careful not to burn and careful flipping...as you know there is an art to flipping at the perfect time:)
I topped my pancakes with maple fried apples. Here's what I did:
-1 Cortland apple - skin on & chopped
-1 tbsp. pure maple syrup
-1/4 cup pecans
-dash of cinnamon & nutmeg, pinch of sea salt
Saute' apple mixture in the warm pancake skillet for 3-4 minutes and Wah-Lah....ready to top your pancakes! This recipe makes 6-7 pancakes.
This recipe is Paleo pooch approved:)
ENJOY! Eat Well & Be Happy!
Thursday, October 20, 2011
ASIAN GRILLED SALMON
I apologize in advance for the poor picture. I realize everything kind of blends together. To be honest I was not going to blog this recipe but I took my first bite and well.....it was blog worthy! So take my word for it, this was so simple and super delicious! Enjoy!
ASIAN GRILLED SALMON
ASIAN GRILLED SALMON
For the marinade:
- 2 tablespoons dijon mustard
- 3 tablespoons coconut aminos
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 juiced lemon
- S &P
Directions:
- Rinse salmon with cold water and pat dry
- Next combine all marinade ingredients by whisking together
- Drizzle half of marinade over salmon and allow it to sit in fridge for 15-20 min.
- Turn grill on medium-high and brush grilling rack with olive oil to prevent salmon from sticking
- Place salmon on hot grill and grill about 4 min. on each side depending on thickness
- Discard the marinade the salmon was sitting in
- Carefully remove salmon from grill, let rest 5 min., and drizzle with remaining marinade.
This recipe makes enough marinade for about 4 - 6oz. servings of salmon. We enjoyed our salmon with a sweet potato, parsnip hash. Delicious!
ENJOY! Eat Well & Be Happy!
Tuesday, August 16, 2011
WHY ARBONNE?
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ENVP Valerie Edwards shares her Arbonne story. This video is about 11 minutes long.
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Monday, August 15, 2011
ANNIVERSARY GETAWAY FOR THE IN LOVE FOODIE'S
My husband (Larry) took an entire Friday off! Shocked... yes, I was:)
He close to never takes vacation. We packed up and got out of town to
celebrate our 2nd Anniversary! We headed to Madison, WI. Simply because
it is a city that hosts all of our loves.....great food, wine, shopping, and adventure.
The food was some of the very best we have ever experienced! Some of
our favorite restaurants are in Vegas and guess what our Madison weekend
hosted a slew of spots that were right up there! Larry and I have so much
in common and a loads of fun together that time goes too quickly and is
NEVER enough! Enjoy a little of our weekend!
( Lunch at Graze)
(Our view from the Honeymoon Suite at the Concorse Hotel. Most comfortable bed I have ever slept in!)
1st course that was equally amazing...so much, it was gone by the time the camera was ready.)
I managed to stay completely paleo all weekend with the exception of the Chocolate Flourless Cake.
It was a treat! For me it was most important that I kept gluten free. I WILL NOT touch gluten at any point. Everywhere we ate used local, super clean ingredients, and no one ever once questioned accommodating my dietary guidelines. Love that! Felt great and had fun!
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