Cake Pops

All my cake pop dreams have come true! And they are just as amazing as I imagined they would be!
I mean, they are IN-VOLVED - a high-maintenance, deconstructed cupcake of epicness on a stick - but
worth it!!! I made these for my kids for Valentine's Day (so I've got a dozen tucked in the freezer
for this weekend!), but we couldn't resist eating the batter, the chocolate... the final product!!!
Taste testing is a crucial part of any culinary process. And I take my job seriously.

We added some of our Young Living essential oils to flavor these yummies! I'm pretty sure that all
the sugar completely deactivated the healthy properties found in peppermint and lemon, but
NO ARTIFICIAL FLAVORS! I'm holding that close to my heart... and digestive track.
Seriously though - such vibrant, solid flavors!!!

So I made these with a gluten-free cake mix, but any cake mix you love will do.
Have you ever seen a gluten-free cake pop? Me neither... until now!

I love how people come over to my house and assume that everything gluten-free is "healthy".
I wish. And made you lose weight! Lol. I digress... it's the cabin fever talking.

_____________________________

1// Bake cake mix according to recipe. Let completely cool.
I did 8 cupcakes in vanilla + 8 in chocolate because I like options!!!
Code for "I have a problem." Ha.

2// Crumble cake and set aside.

3// Prepare homemade frosting like me, the overachiever, or use canned frosting.

For my chocolate cake pops,
I added a few drops of peppermint essential oil
to my chocolate frosting.

For my vanilla cake pops,
I added a few drops of lemon essential oil
to my vanilla frosting.

4// Eight crumbled cupcakes used about 1/2 C. of frosting. I added slowly until the crumbled cake was
just moist and sticking together well enough to roll into a ball.

5// I used fancy shmancy $1 designer straws from Target for sticks. After securing a cake ball
on the end, I placed in my freezer to chill for about 30 minutes before dipping in chocolate.

6// While cake balls are chillin' like villains, melt chocolate of your choice! You want something
that dries solid at room temperature. Again, I added peppermint essential oil to my
melted dark chocolate and lemon essential oil to my melted white chocolate!

7// Dip those cake balls and coat them with something pretty! We used crushed peppermint candy
and tangerine zest!!! Let sit at room temperature for about 1 hour to set.

8// Eat all the cake pops. Don't leave a trace.


16 crumbled cupcakes + frosting made 16 cake pops!!!


I am happy. My kids are happy. Just wait til you see their faces below!
And my husband thinks an ordinary cupcake would do. No cake pop for you, buddy! Haha.
Happy Valentine's Day, loves!!! XO







MORE ABOUT OUR YOUNG LIVING JOURNEY

Bacon Sweet Potato Soup

I am interrupting the usually scheduled "heart-on-her-sleeve" post to bring you THIS.
Because I love you and want you to be happy in this life and the next.

Next week I am embarking on a 21 day allergen cleanse, and the very thought of having
all traces of dairy stripped from my gut makes me a tad weepy. But I know that the challenge
will shed more light on which foods are directly contributing to my issues. So carry on.

I've been experimenting in the kitchen with all the foods I CAN eat so that come next
week I don't break down and swing through the nearest drive-thru and order something,
anything, to eat my cares away. Because food is addicting. Withdrawal is no fun.

This recipe isn't technically paleo since it has kidney beans in it. But they are organic
and full of fiber -- so tone down, my cave people, tone down. I really find the whole term
"paleo" a bit funny myself. I feel like everyone acts like it's the diet from the dark ages,
but really, I think people were eating more "raw, fresh, gathered, unprocessed" just 3-4
generations ago. Like great-great grandma wasn't tempted by Twinkies, ya know?

I digress.

Please love this recipe tenderly as it is like a tropical island oasis to me here in Chiberia.
Also, please be patient. It is INVOLVED. But beginner chefs can totally apply. If you can
chop, follow a timer, and turn on a crockpot you're in business.

I should also mention that this soup is like a high-maintenance girlfriend. The kind that you
just don't want to quit. Because after all the crazy gets out, she's really a beautiful thing
in your life. Hold on to that. Hour 4 gets rough.

|| BACON SWEET POTATO SOUP ||
(Please note that bacon comes before sweet potato because I think more people
will want to eat this soup if it's worded that way. Am I right?!)
Use 5 qt. crockpot // turn heat on HIGH

FIRST:
2 large sweet potatoes, diced
4 C. of chopped cauliflower
3-4 cloves of garlic, minced
2 tbls. of sea salt
Add enough water to cover and float veggies.
Let cook for about 2 hours or until veggies are soft, but not falling apart.

SECOND:
In separate skillet, fry 1/2 pd. of bacon - crumble when cooled + save grease (yea)
3 C. cooked + shredded pork roast (put leftovers to great use!)
6 C. of green cabbage, thinly sliced
2 leeks, thinly sliced
Add this, including bacon grease (channel your inner Pioneer Woman) to crockpot.
Pour in more water to cover everything if needed. Let cook for 1 more hour.

THIRD:
2 cans of kidney beans, drained and rinsed
1 bag of frozen green beans
Add this to crockpot, stir, and continue to let cook for about another hour.

FOURTH:
Taste and see the goodness of the crockpot. You will most likely need to add salt.
Add 1/2 tsp. at a time and see where you are at. It's tricky when using bacon and
pork roast -- so much saltiness there. Don't overdue or underdo. Be perfect. Like me.

Ha. That's a joke.

Get your bowls out, my friend!!! You just made bacon sweet potato soup and you
need to eat it. You could always leave it in the crockpot on "warm" for another
hour or two, but then we cannot be friends. And get this. DAY 2 of this stuff is
even BETTER. Because the longer those flavors mingle, the happier it all becomes!!!

Shut the front door.
YEA. BACON.

Pumpkin Spice Muffins

I love this time of year.
The air is rich with the aromas that remind us of warmth.
Cinnamon, balsam, peppermint, brown sugar -- all dancing in the air, calling us
back to the moments that have left smile lines all over our hearts.

Making candy cane cookies in grandma's kitchen.
Unwrapping a meowing box of kittens on Christmas morning.
Decorating your first tree as newlyweds.
Watching your footy pajama-ed children beam with joy
as the lights twinkle, the hot cocoa is poured,
and the nativity story retold.

The world tells me to "hustle and bustle,", but I can hear my soul
counter-offering, "Be still." I look at my children now and can't bear
the reality of the time passing; each moment slipping away with the diaper changes,
the bath time, the books that are read.

I don't want to miss it.

When they remember "home", I want them to see calm, peace, joy,
and the beauty that came from just BEING together;
breathing in and out the wonderful rhythm of

"us".

It brings me much happiness to recreate such warm recipes that will
someday hopefully conjure up special memories deep in the hearts of my children.
When they take a bite and their taste buds spin a tale of cinnamon and brown sugar -
I hope they feel loved.




|| GLUTEN-FREE PUMPKIN SPICE MUFFINS ||

In stand mixer, mix together:

1 C. of pumpkin puree
1/4 C. melted butter or oil
1/2 C. whole milk
1/2 tsp. pure vanilla extract

In separate bowl, sift together:

1 1/2 C. gluten-free all purpose flour blend (I use Bob's Red Mill)
3/4 C. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher sea salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Slowly mix dry ingredients into wet ingredients.

Pour batter into a lined muffin tin. Yields 12.

Bake at 350 for 15-18 minutes.

Farmland Baby Back Ribs + One Peachy BBQ

"This shop is part of a social shopper marketing insight campaign with Weave Made Media and
Farmland/Smithfield, but all my opinions are my own. #weavemade #ReadySetRibs (full disclosure)."
_____________________________________________________________________

The World Cup 2014 has taken over this household. In fact, if I don't write quickly, another game will
probably start and I am going to be booted right out of my own living room! Non-stop party central over
here - the sound of my husband and children screaming, "Gooooooooaaaaaaaaaal!!!"
forever ringing in my ears. The other night I even DREAMED of soccer - apparently
I was playing in the World Cup and all the men wanted to kiss me! Don't tell my husband.

During the recent USA game, my oldest son yelled from the couch, "Bring me a root beer, mom!"
Is this real life? You did not just say that! I'm really not kidding when I say "non-stop party".
And every non-stop party demands good food, right?! So this momma has been cranking it out of the
kitchen and off the grill to feed my crew of dedicated fans!

I pulled out all the stops with some Farmland Ribs from Wal-Mart over the weekend!!!
And the crowd went wild...


I personally LOVE LOVE - DEEPY LOVE - BBQ ribs. I'm totally the girl who would order them on a
first date and not bat an eye. I eat them with my hands, even in public, and really don't see the need
for "side dishes." Ribs are a STAR in my world. One I frequent often, unashamedly!

We are definitely "conscious" eaters around here, so it makes me happy that Farmland/Smithfield offers
fresh pork that is raised in the good 'ole US of A. Fresh cuts are free from artificial ingredients
and preservatives and are minimally processed. No added steroids or hormones either. Say what?!
Music to my ears! "Happy" pigs make me happy.

And just when you thought it couldn't get any better, there's a $1 OFF COUPON for Farmland/Smithfield "All Natural" Baby Back Ribs! Click, clip, and drive very quickly (but safely)
to your local Wal-Mart, y'all!!! *while supplies last*

Ribs aren't your thing? We can't be friends. Just kidding.
But you should know they also offer "all natural" pork tenderloin too!!!


I like to season and pre-bake my ribs before putting them on the grill.
Makes them irresistibly "fall off the bone" tender.

SPICE RUB:

3 tbls. brown sugar
2 tbls. sea salt
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. black pepper

Massage those ribs, cover with aluminum foil, and bake at 350 degrees for about 2 hours.
(you will FINISH them on the grill!) Then place pre-baked ribs on hot grill for 30-45 minutes
(or until done). For pork ribs, 145 degrees internal temperature is recommended.

Peachy BBQ sauce, anyone?! SO. GOOD. A subtle sweetness with a dash of spicy -
lather up those ribs in the last 15 minutes of grilling and try not to lick your fingers!!!

PEACHY BBQ SAUCE:

1 C. organic ketchup (or one that is free from all weird sweeteners or preservatives)
1/2 C. peach juice/nectar
1/4 C. brown sugar
3 tbls. Frank's hot sauce
1 tbls. apple cider vinegar
1 tbls. worchestire sauce
1 tsp. sea salt
1/2 tsp. garlic powder

Mix all ingredients together and let simmer for 15-20 minutes on low heat.
Be generous when brushing on ribs, but save a little for extra dipping at the table!!!

For more BBQ ideas, tips, and tricks, check out the BBQ Pitmasters at ReadySetRibs.com!!!


We paired this goodness with grilled peaches and sparkling peach juice!!!

GRILLED PEACHES:

Wash and halve peaches, leaving skin on. Brush flesh side with melted butter and grill for 5-10
minutes. Sweet, warm amazingness. I was having trouble not eating them right off the grill! Great
served with ribs or with a scoop of ice-cream for dessert!!!

SPARKLING PEACH JUICE:

1/2 C. peach juice/nectar
1/2 C. sparkling water
squeeze of fresh lime
one scoop of frozen strawberries

Perfect for children, pregnant ladies, and those who prefer "virgin" drinks.
If I wasn't pregnant, there would have been RUM!



Real time photo: This is exactly what I'm talking about. Someone, from some country, scored a goal
and the table was INSTANTLY abandoned. Non-stop party.

At this moment, over half my family was either...

A.) yelling "GOAL!"
B.) throwing themselves on the floor
C.) running around the house without a shirt on


Farmland/Smithfield Ribs -
bring summer, parties, get-togethers, grill-offs,
and even the #worldcup2014 to LIFE!!!

Paleo "Spaghetti" and Meatballs

My grandma makes spaghetti like it's nobody's business. It's just better than the best bowl
of noodles you've ever had; in my humble, biased opinion of course. For years I've followed her
around like she's the Obi-Wan of red sauce, but apparently the force is just not with me.
I'd rather her cook for me anyway.

I don't often try to make my own sauce anymore. I usually just buy a jar of whatever organic,
certified gluten-free redness I pass in the aisle while grocery shopping and call it a day. We all
can't be Luke Skywalker. I've been putting more effort into my meatballs lately and it's paying off!
I feel like I at least have a chance with them! Since we are 100% gluten-free over here and try to
keep it as paleo-ish, posh, hipster as possible for our palates - I decided to incorporate my Grandma's
secret sauce weapon into my meatball recipe... and you guys: it works! And it's good.

Ready for this? Secret weapon: shredded carrots.

The shredded carrots add a subtle sweetness while at the same time act in place of the notorious
sidekick to the meat, breadcrumbs. Forget the breadcrumbs. Forget the cheese. Listen to me.
I'll tell you all the things you'll ever need to know. Just kidding. But check this out...

PALEO "SPAGHETTI" & MEATBALLS

Preheat oven to 350 degrees.

In large bowl, mix together:
1 pd. of grassfed beef
1/2 pd. of Italian sausage
1 C. finely shredded and drained (use a dish towel) carrots
1 small onion, chopped
4 garlic cloves, minced
2 eggs
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
sea salt and black pepper to your liking
(I go heavy - it's a lot to season!)

After you have those ingredients thoroughly incorporated, form mixture
into 2 inch meatballs and place on a baking sheet. I line my baking sheet
with parchment paper and extra virgin olive oil for easy clean up!

Bake for 45-60 minutes (or until cooked through). Flip once or twice.
Not you, the meatballs. They brown better that way.

We top ours with some marinara sauce the last 10 minutes of baking.
Fresh, chopped basil is nice too!

Yields 16-18


For the "spaghetti", slice lengthwise and de-seed as many spaghetti squash as your heart
desires. Drizzle the inside flesh with olive oil and generously sprinkle sea salt, pepper,
and garlic powder over that. Place skin-side up on a parchment lined baking sheet and
bake for 45-60 minutes (or until the skin slightly gives way when you press it).

*DO NOT be confused by the picture above. Flip them over, cavity side down, to bake*

The beauty of this: you can place the whole sha-bang (meatballs AND squash) in the oven at the
same time - and it will be ready at the same time! I love easy. Easy AND delicious?! Makes me happy.

Use a fork to scrape out the inside flesh, leaving the skin, of the squash and voila...

Spaghetti and Meatballs!!!

Gluten-Free Waffles + a Side of Perspective

You know what? Having allergies and cravings are one thing. Having allergies and cravings
whilst pregnant are quite another. Yesterday, when the doorbell rang and the nice mailman handed
me a flat, square box, my children shrieked, "PIIIIIIZZZZZZZA!?" In all of their existence, we
have NEVER had a pizza delivered to our house. Not one. But they were thinking what I've been
thinking for months: deep dish. Give it to me now. Or don't - because it will make me sick.


Two years of straightening out my diet and health issues. It's like my body is being ironed -
not my clothes - and let me tell you something, it is painful! Physically and emotionally.
My poor husband hears the bulk of it. When they go to canonize him someday, will someone please
add that to his testimony? I'm like his purgatory on earth. Food rants on repeat for this man.
Bet you're glad you didn't marry me. I told him when we were dating: "I am NOT just a pretty face."
I remind him of that now. Don't say I didn't warn ya, buddy!

It is just in these past couple of months though that I have realize how good I actually have it.
When I look at the foods I CANNOT eat compared to the list of foods that I CAN - I sigh a prayer of
thankfulness. Ok not really. I tend to twitch and get a little weepy - hi, my name is Brittany and
I am a recovering food addict.

I can't tell you how many e-mails I've received asking for ideas, diet solutions, favorite cookbooks,
places to start, etc. Most of which end with: "HOW MUCH DO YOU SPEND ON GROCERIES?!"

The golden question. A lot. That's my answer. But it's the only way to keep me and my family
healthy - so COST is a non-issue. We give up things in other areas to make this happen. We've
taken "let food be thy medicine" to a very serious level here. Hippocrates is the man.

And that's when I think of all the people, especially in third world countries, but even right here
in my own backyard. The ones who would laugh tears of joy to have my diet...
while I cry because I can't have just one freakin' Oreo.

Perspective. It's humbling.

Reminds me to be thankful for what has been given. It could be so much worse.
Little Miss Pampered Pallet here - recovering one day at a time.

____________________________________________________
Most of you know we make most things from scratch in our household. Boxed gluten-free mixes,
sauces, etc. still usually contain ANOTHER allergen that we have to avoid... soooooo you better
believe I do a couple back flips when I pump out a recipe from scratch that comes pretty darn
close to what I remember of the gluten-filled world!!!


VANILLA-ALMOND WAFFLES
(gluten-free + dairy-free + refined sugar free)
1 C. brown rice flour
1/2 C. all-purpose gluten-free flour (we use Bob's Red Mill)
1/4 C. tapioca flour
2 eggs
2 tsp. baking powder
1/4 tsp. sea salt
1 tbls. vanilla
2 tbls. pure maple syrup
1/4 C. sunflower oil
1 1/4 C. unsweetened almond milk (could use rice milk or water)

Whisk and pour into oiled/buttered waffle iron. Magic will occur. Yields: 6-8 waffles.

I'm always impressed when a gluten-free breakfast item manages to "hold together"
under great amounts of fresh fruit and pure maple syrup! These made me happy happy happy.

AND because I don't tolerate yeast at the moment, I have been able to make some
mighty tasty sandwiches out of these waffle babies too!

P.S. these do well from freezer to toaster to stomach. Just FYI. Midnight snack.
I'm so pregnant.

An Easter Morning Tradition

It's tradition around these parts to bake something that RISES on Easter morning!
How about you? Any special traditions for the Triduum?

It is really just a simple, but delicious, visual of what RISING to NEW LIFE
looks like for kids. Mix, pour, place in dark oven - which in the wild imagination is really
a tomb - and wait for it... the GLORY of risen baked goods!!!

If you're in the market for some gluten-free happiness coming out of your "tomb"
this Easter morning here are some of our favorite recipes that rise...

CINNAMON ROLLS

CHOCOLATE CHIP BANANA BREAD

BLUEBERRY MUFFINS

APPLE CIDER DOUGHNUTS

PUMPKIN SPICE BREAD

Don't miss the $50 GIVEAWAY to Matilda Jane Clothing!!!

Quinoa Crepes

We have this little tradition. It's called Hobbit Breakfast.
Every Sunday after Church we come home and cook up a warm, hearty "second breakfast."
It's become so popular with my kids that they discuss the details throughout Mass.
I'll get an "attempted whisper" - usually accompanied with splattering saliva in my ear
while trying to pray, in pew, "Are we having pancakes or eggs today, momma?!
And and and be-cwuz I wuv sy-wup - we need sy-wup."

It's all baking, frying, flipping, sizzling, and uncontrollable drizzling of the maple
syrup when we get home. It's cozy. Reminds me of "home." As the world should be.


|| QUINOA CREPES ||
gluten free, grain free, dairy free

1 C. quinoa flour
2 eggs
1/4 tsp. sea salt
1 C. water or non-dairy milk
1 tbls. sunflower oil

Whisk ingredients together until smooth. Crepe batter should be runny.
You may have to add another 1/4-1/2 cup of water or non-dairy milk to reach
the desired consistency.

Heat 2-3 tbls. of sunflower oil in skillet. Pour in 1/2 c. of batter - tilting the pan
in a circular motion to allow the batter to spread out. Think thin.

These take about 2-3 minutes on each side. We like ours on the crispy side, so we usually
let them go for a few minutes longer. Add more oil to pan as needed with each new crepe.

Fill 'em up, wrap 'em up, devour like a true citizen of The Shire.

Yields 4-5 crepes.

PALEO || Turkey Sausage + Eggs Benedict-ish

Gluten-free, dairy free, sugar free, MSG free, antibiotic free, no added hormores -
you will drop a pretty penny, or a good 1,000 of them, at your local health food store
to pick up a pound of sausage with that label.

The good news is, you can make your own darn-spankin' good sausage at home for half the
cost! Have your meat and eat it too. That's what I'm talking about!

This recipe is P A L E O. I know, soooo hipster. Pull this out of your freezer and let your
non-health-nut friends swoon. Let them take a bite, and they'll be back for breakfast
every day there after. You have been warned.



It's really not revolutionary or anything.

TURKEY SAUSAGE

1 lb. free range, happy, ground turkey
(I have also used lamb and pork with great success)

2-3 tbls. shallot / minced
3 cloves of garlic / minced
2-3 tsp. of gray sea salt
1 tbls. rosemary
1 tbls. oregano
(We also enjoy scallions, celery, thyme, sage... the possibilities are endless!
I mean don't go pouring in Cheerios or anything, but a squeeze of lemon might be nice.)

Mix all together, cover and refrigerate for 30 minutes before shaping into balls.
Using a scoop, form sausage into balls and place in tupperware for later use or freezing.

Yield // 14-16 sausages

I make a big batch of these every 2 weeks and put in my freezer to pull out as desired.
Just use a skillet with a slick of olive oil over medium heat to cook these babies through.
Scroll down for a fan-cy breakfast idea that uses this sausage!!!




Eggs Benedict-ish

This sausage is great in place of the bread that is traditionally LOVED with eggs benedict.
I also am currently crushing on leeks. Like, hardcore. Roasted?! Mmmmmm... yea.

Stack it up:

Roasted asparagus // toss in EVOO + sea salt - 400 degrees for 10 minutes

Leek sauce // toss 2 leeks + 2 cloves of garlic in EVOO + sea salt - 400 degrees for 20 minutes
Let cool - then puree in blender with 1/4-1/2 C. EVOO until smooth. It's good, people.

Turkey sausage patty (cooked)

Egg (I prefer mine scrambled)




Cavemen have never had it so good!!!

Pioneer Hippy and the American Diet

It's so easy, and down-right practical to open up a box of mac & cheese, pop a frozen pizza in the oven,
or program the microwave to deliver a Lean Cuisine in 3- 2- 1. Fast food, take-out, convenient,
processed, frozen - all with a generous sprinkling of GMOs, pesticides, added hormones,
antibiotics, preservatives, artificial dyes...

but hey, it gets dinner on the table faster than Samantha from Bewitched can wiggle her nose.
And you better believe it tastes good - down right addictive in some cases. All the while our
great-great grandparents are turning over in their graves. Not because they envy the diet of their
modern ancestors or anything.

We all know why canaries were sent into coal mines. When the bird, bright - beautiful - easy to see,
a small sacrifice to be made, was exposed to harmful toxins, the signs of distress or sudden death
were the warning: miners evacuate now.

Perhaps the average American is more yellow than he would like to believe.

I know this sounds a tad conspiracy theory-ish, but I think it is pretty darn near the truth.
With all the "change" in the air of the American food system, I'd rather not be a guinea pig.

Or a canary.

Recently I was sitting in a doctor's office. Not some hippy homeopath's office either. A main-stream,
functional medicine doctor that seriously butts heads with my nutritionist in real life.
My point: this doctor isn't some crunchy radical with an agenda.
He's the kind of doctor who says, "There's a pill for that!"

But he looked at me and said:
"Listen. Take your family as far away from the American diet as possible. I don't understand it entirely,
but it is breaking down the body, resulting in great disease and death for so many. Run, you fools!"

Ok, he really didn't say "run, you fools" - I imagined that part. But you better believe the Frodo Baggins
in me paused for a moment to reflect on such words coming from a doctor of functional medicine -
and then started running like hell... because Gandalf is always right, people!

I am in no way, shape, or form claiming that me and my family have the "perfect" diet - or saying
that we don't pour a bowl of processed, gluten-free cheerios every once in awhile. We've come SO far.
Like, "make our own potato chips" far. I never set out to be a "granola" or a "hippy", but I've been
called all sorts of "crunchy" things in the past couple of years and I'm beginning to identify with it all.

Pioneers are my heroes. I think it's rough making applesauce from scratch and distilling my own water,
but at least I have a washing machine and dryer! Oh goodness, and a T.V. to watch while I'm folding
my laundry! And central air. I always say I was born in the wrong time period, until it turns
95 degrees. I then fall to my knees, "Thank you, Lord, you know best!"

Gardening, harvesting, grocery shopping every 5-6 days to keep my fridge stocked with LIVING foods,
distilling and re-mineralizing our water, chopping, cutting, preparing,
preserving food from scratch day-in and day-out...

is time consuming. Or does it PRODUCE time for me to stop, breathe, work, eat
with those I love most? Giving me time to do what matters most in my heart?

I have a day planner too. It's usually full to the brim. I go to bed way too late - complaining that there
are not enough hours in the day. I can run with the best of Americans - do, do, doing all the things -
living the dream.

Why do we do it? To keep up with bloody Joneses?! (I've been watching a little too much BBC. Ha.)

There is something terribly sacred, healing, empowering - to slow down and "prepare" the food
that brings life to you and your family. I'd argue that a certain demon from the underworld is the
master planner behind the fast-paced American lifestyle that keeps us so busy, so stressed, so anxious
about the next thing that we can't BE, LIVE, THRIVE in the beauty of the moment given.
I can't prove that. Obviously. So forget I said that!? Or don't.

I have felt my own heart open, expand - even embrace that distiller, canner, crock-pot, juicer...
because they are some of the tools that allow me to bring LIFE to my own body - and the bodies that
have been entrusted to me. The work becomes a prayer, a meditation - rhythmically moving the blade of
my knife - up and down, up and down - as piles of fresh food spill forth onto our counter,
and into our bellies.

Nourishing. Knowing that so many of the foods we are eating now (as we run from the American diet)
have passed through the devoted hands of farmers - meat, eggs, produce that have soaked up the sweat
and tears of people who truly care about the land, the animals (I'm talking sustainable farming, folks) -
and now pass through our hands as we prepare feast after feast in this counter-cultural way of LIFE...

that brings death to the go-go-go mentality - the one that rarely produces MORE time, but snuffs out
all the seconds, minutes, hours of the day - making time to stop, to pray, to reflect, to confess, to prepare,
to rest, to recharge, to engage... a thing of generations past.

I don't want to be a canary. Don't go rolling over in your grave, grandma; I've got this.
I'll just be a pioneer hippy.

My Journey to Normal + Roasted Tomato-Gouda Pasta

Today I took a bath in apple cider vinegar. I may or may not smell like a walking pickle.
No, I have not lost my mind, but I do feel like I'm losing a battle I've been fighting for about
3 years now. I can tell you that it all began with 5 days of intravenous antibiotics that I needed back
when I was pregnant with Isaiah. I remember my GP at the time shaking his head as I walked out of the
hospital room that day...

"I hope you have a good probiotic... because there's no way you'll
ever be able to eat enough yogurt to fix the damage that's been done."

I didn't understand then - because I was feeling better! But I understand now.
It all sounds so witch-doctor-y or as if I've started reading WebMD like it's my job.
Even if I do, don't judge.

Last year I began a journey to STOP the cycle of infections - the PMS, psoriasis, rashes,
and the mountain of allergies that seemed to grow every month. A severe diet change and a
"good probiotic" seemed to be the answer! Remember this post? It was all true.

Over this past summer, since I was feeling so much better, I let some of the diet slide.
With no adverse effects, it really seemed like I had returned to "normal." And by the time October
rolled around I could feel myself craving, needing certain foods to get through the day.

Now that I'm detoxing again, I FEEL LIKE AN ADDICT! Oh. My. Gosh.
I find myself scrolling quickly past pictures of food on Instagram and walking through the grocery store
with blinders. Don't look - don't look - don't look! I sat at the mall last night with my husband whining
about the grande chai latte that I NEEDED, but couldn't have. #firstworldproblems

This November I took a heavy hit and got set back. All the issues came flooding back - as if the dam
I had so desperately tried to build a year ago was made of toothpicks.

And so I begin again. Another detox, purge, strong probiotics and a good nutritionist to hold my hand.

NOW - let me share this recipe that DOES NOT qualify for my detox diet, but is SO yummy!!!
Please make and eat for me!!! And sing this song while you are doing it.




FOR THE TOMATOES:
Preheat oven to 400 degrees //

1 carton of grape/cherry tomatoes, sliced
2 cloves of garlic, minced
2-3 tbls. of extra virgin olive oil

Toss tomatoes and garlic in olive oil and place on cookie sheet.
Roast in the oven for about 15 minutes.

FOR THE CHICKEN:
Sauté 2 boneless, skinless chicken breasts in 2-3 tbls. of olive oil on medium heat //

Sea salt
Black pepper
Garlic powder
(all to your preference)

Chicken will take 25-35 minutes to cook depending on the size. Cook until the meat is
white when cut open and the juices flow clear. Slice chicken into small pieces.

FOR THE NOODLES:
I used gluten-free rice noodles //

Boil 3-4 C. of noodles in hot water until done.
Drain and set aside.

PUT IT TOGETHER:
Gently mix the roasted tomatoes (and their juices), grilled chicken, and noodles together.
TOP WITH SHREDDED GOUDA CHEESE, FRESH, CHOPPED BASIL,
and a good squeeze of LEMON!!! Oh is it good. //



Don't miss our current GIVEAWAY!!!
$20 to shop Bizzy B Crafts is up for grabs this week!!!

Chicken & Dumplings || gluten + dairy free

Chicken and dumplings without the gluten and dairy?
In the words of my three year old, "Whaaaat?!" It has been done, my friends.
This dish is like Thanksgiving in your mouth when it's not even Thanksgiving.
Comforting, hearty, creamy goodness that will make you say, "Hold me."

FOR THE CHICKEN + STOCK:

4 boneless, skinless chicken breasts
2 celery stalks, chopped
1 white onion, chopped
2 cloves garlic, chopped
sea salt + pepper // to your satisfaction
(I used 2 tsp. sea salt + 1/2 tsp. pepper)



Add enough water (5-7 cups) to cover (and then some) all the ingredients.
Add more water to keep it at this level, as it will evaporate with time.
Cook on medium heat until chicken is white, tender, and can be pulled apart.
About 1 hour or a little more. Leave on medium heat and add CREAM...

*While the chicken is cooking, prepare dumplings for later use*
(recipe below)

FOR THE CREAM:

6 tbls. corn starch
1 C. rice milk



Whisk together and pour into hot stock.
Continue to stir for 10-15 minutes until the stock begins to thicken.
Add dumplings IMMEDIATELY.

FOR THE DUMPLINGS:
(This is not my recipe, but I LOVE it.
Found on the side of Namaste Foods Gluten Free Biscuits, Piecrust & More blend.)
I bought the blend at my REGULAR grocery store. So I bet you can too!
*This is DOUBLED to fit this recipe.*
Because who doesn't like more dumplings in the mix?!

3 C. Namaste biscuit mix
4 tbls. non-dairy or regular butter
2 eggs
1/2 C. cold water
1 tsp. salt
1 tsp. baking soda
1 tsp. dried or fresh herbs (I use rosemary & sage)



Combine all ingredients well. Drop by the spoonful into hot, creamy liquid.
The stock will NOT be very thick at this point. The dumplings will help
bring it to a full "creamy". COVER and let simmer on low heat for 10-15 minutes.
DO NOT stir. You will kill your dumplings. I learned the hard way :( #sadday

FOR THE VEGETABLES:

1 lb. frozen mixed vegetables



Pour into your pan of chicken and dumplings and gently stir.
Cover and simmer for another 10-15 minutes.

Congrats! Do a happy dance!
You just made allergy friendly comfort food that is going to rock your world!