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.

The BEST Gluten-Free Donuts EVER

I could handle the season of FALL year round. Seriously, the first day that it dropped down
to 68 degrees I had to stop myself from busting out my scarves, wearing boots, lighting candles,
making pumpkin pie, and sipping apple cider all at the same time. Pace yourself, Brittany.
But last winter was seriously scarring. I have not forgotten the polar vortex or the irony of the
movie "Frozen" being released and played on REPEAT in every house, including ours, across America.

So we are taking full advantage of every day now to enjoy "all the fall things" to the fullest.
Apple, pumpkin, cinnamon and sugar - windows open, candlelight, warm drinks, fresh baked donuts...

I had to share the recipe. I've made several attempts at a gluten-free donut in the past couple
of years and it was all just "meh". But THESE babies. Hold me back. They can keep up with any
apple orchard or pumpkin patch fare out there. Yea, that's what I'm saying.

This recipe is not my own. I wish I had come up with this deliciousness, but no. I found this in
the "Simply Sugar and Gluten Free" cookbook / blog. This girl knows what's up.
Standing "O" going out to Amy!!! We LOVED the chocolate + apple-cider versions of this recipe!!!

Fall just feels better when donuts are involved, no?!

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!!!

Date Night || Take Out Fake Out

Life is what you make of it. Rain on my parade and I'll dance. Hand me lemons and I'll make lemonade.
Cliche city is so fun. But honestly, I can preach it in alligator boots with my hand on the Bible,
but the truth is: I struggle to see the silver lining sometimes.
And I personally think cliches are stupid.

Luckily I'm married to Mr. Optimistic and professional "crazy lady" handler.
Someone canonize this man!

Me: "Ugh. It's raining."
Nathan: "Hey, you're garden is going to be so green!"

Me: "Our weekend plans are ruined, my life is over."
Nathan: "As long as we're together, it's gonna be GREAT!"

Me: "I hate it that I can't eat whatever I want."
Nathan: "But you CAN eat a LOT of really good food and are healthy for it."

And I thought I was supposed to be a NUN. God knew better.
I needed the beauty of marriage.

Lately, with all the changes in my diet that seem to be more permanent, necessary than
ever before - it makes DATE NIGHT a little challenging. I mean - most people eat together
on a date at some point... and who doesn't love the fun experience of a new restaurant,
menu option, etc?! It's hard to do "take-out" these days, but we've been coming up with
all sorts of fun "fake-outs" to celebrate our weekly date night!!!

Mrs. Pity Party has been dreaming and drooling over the ideas of "favorites" that we
can make at home - minus the allergens and for HALF the cost!!! Plus our new thing has been
"teaching Nathan to cook" - so trying new recipes, getting frisky in the kitchen, and all
IS REALLY FUN!!! Again, life is what you make of it. You give me lemons, I'm going to make...

|| NAAN ||
Gluten Free / Dairy Free / Yeast Free / Sugar Free

All the laws of "bread" have been broken, and you're going to flavor jail!!!
Even my husband, who can actually eat regular breads thought these were A+...
and not just because I made them and he's my husband either!!! I checked.

We made GYROS with these last weekend for date night. Holy wow.
I can't wait to go back... to my own kitchen!!!



INGREDIENTS || yields 9
**I think it's important to note the brand of gluten-free flours -
it will make a difference.

sift all together //
1 C. Bob's Red Mill - Gluten-Free All Purpose Flour
1 C. Bob's Red Mill - Tapioca Flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. of garlic powder (omit for regular naan)

in separate bowl, beat all together //
2 eggs
4 tbls. of extra virgin olive oil
juice of 1/2 a small lemon

Form a well in the dry ingredients and pour in wet ingredients.
Using a fork, pull everything together as best you can.
Dough will look wet, but crumbly - resembling pie dough.

Add one tablespoon of WARM water at a time until dough forms into a workable ball.
Should be holding together nicely.
Go ahead and fist pump the side of the bowl now. You rock.



Pinch off pieces of dough - just a tad bigger than a golf ball.
Pour a little olive oil onto the ball and work with your hands until smooth.
Spread out on a non-stick surface. If it sticks - roll it up and try and again.
You're shooting for 4-6" wide. You can do it!



Heat a couple slicks of olive oil in a pan over medium heat. Add naan and desired toppings
to the side facing UP. These have minced shallot, garlic, chive, and cilantro!!!

2-3 minutes for each side or until slightly golden, crisp.




I am amazed at how these stick together (not crumbly at all!) and still have some give.
You can fold these like a taco and they will NOT break! The gluten-free crowd cheers (in my head).
Chewy, soft, warm goodness!!!

Store in air-tight container in the fridge for 2-3 days or freezer for 2-3 weeks.
Use a toaster or skillet to re-heat. They will be as good as day #1. Believe you me.

I guess laws were meant to be broken.



Take out. Fake out. Make out.
It's what date night is all about it!

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!

Mango Chicken Curry On

I've been savoring every page of Shauna Niequist's Bread and Wine.
She has effortlessly accomplished reaching down into my soul and stirring
up a concoction that has been brewing for awhile; one that I've been keeping
slightly suppressed because it just seems so absurd.

I love to cook.
I love to eat.
There, I said it. Carry on. I am an active daydreamer of food that LIVES (drama added)
for planning the weekly menu and grocery list. Don't believe me? I wake up thinking
about dinner, and fall asleep at night wondering if I should have coffee or tea
with my cinnamon pancakes or warm, blueberry quinoa in the morning.

"I love to talk about food, think about food, play with good. The grocery store
is my happy place, and the farmers market is my shrine. I'm never happier than when
I'm planning a menu or passing bowls around my table, fragrant and full." - Niequist

Preach it.

Chapter after chapter of stories, testimony, and recipes that bring
the idea of LIFE around the table into a place of honor - holy reverence.
My love language. If you are a lover of food and life around the table...

READ THIS BOOK.
|| Shauna Niequist's Mango Chicken Curry ||
I made this gluten-free by using Bob's Red Mill gluten-free all purpose flour.
I also subbed out mango due to allergies and used peaches instead. I think the nice
part about curry is that you can OWN IT. Play with the flavors and make it your own.



INGREDIENTS // get ready to chop

1/4 C. flour
2 tbls. curry powder
1 tsp. sea salt
1/4 tsp. cayenne pepper
2-3 pds. boneless, skinless chicken breasts // cut into pieces
2-4 tbls. olive oil
2 garlic cloves, chopped
1 red onion, chopped
1 tbls. fresh ginger, chopped
1 red bell pepper, chopped
4 C. chicken broth
1/4 C. raisins or currants
2 roman tomatoes, diced
1 mango, pitted and diced
1 tbls. fresh lime juice
3 tbls. fresh cilantro, chopped
3 tbls. fresh basil, chopped

INSTRUCTIONS //
Mix together flour, curry powder, salt, and cayenne pepper.
Toss chicken pieces into the flour mixture.
Add 1 to 2 tlbs. olive oil to a pan, and cook chicken on med-high heat until browned,
about 5 minutes on each side. Set aside.

Add additional 1 to 2 tbls. olive oil and cook garlic, red onion, ginger, and red pepper
until onion is golden, about 4 minutes. Add chicken back to the pan, lower heat.

Add 4 to 4.5 C. chicken broth. Cook at a simmer until chicken is tender and broth
is reduced by one-fourth. Add currants, tomatoes, and mango, simmer until heated through.

Off heat, add lime juice, cilantro, basil.

(recipe C/O: Bread and Wine by Shauna Niequist)

We ate this over rice with fluffy, gluten-free naan to scoop it all up!!!

| Ratatouille |

I have a rustic pleasure that you are gonna L-O-V-E.
If you aren't licking the pan clean, then please call me over and I'll do it for you.
Plant-based and family-friendly, ladies and gentlemen, I give you...

RATATOUILLE

1 eggplant
1 red onion
2 yellow squash
3 small zucchini
10 cloves of garlic
1 28oz. can of salted plum tomatoes
(I used Trader Joe's brand with basil)
1 1/2 tsp. dried basil
1/2 tsp. red pepper flakes
extra virgin olive oil for sauteing/baking
sea salt + pepper to your liking

Coat the bottom of a 5qt. Dutch Oven with olive oil and add 8 cloves of finely chopped garlic.
Saute on medium heat until slightly browned and aromatic.

In blender, puree the canned tomatoes and add to the pan of garlic. Add 1 tsp. dried
basil, 1/2 tsp. red pepper flakes, and enough sea salt and pepper to your preference.
Let simmer on low for 10-15 min.

While your tomatoes and garlic are getting married, thinly slice the eggplant, onion,
squash, and zucchini. THINK THIN. Layer the slices, alternating vegetables, in a circular
direction right in the tomato sauce that should be hot and bubbly in your Dutch Oven.



Lightly drizzle olive oil over the top of your Italian masterpiece and
sprinkle on the remaining 1/2 tsp. of dried basil and 2 cloves of chopped garlic.

The tricky part: cover with aluminum foil that fits the INSIDE of the pan - allowing the foil
to rest directly on top of the veggies. Bake at 350 degrees for 50 minutes. Remove cover for the
final 15 minutes of baking to allow the veggies to crisp a little. Serves 4... or more if served with pasta!

We skipped using classic thyme in our batch of ratatouille simply because we don't like it.
Feel free to add thyme or fresh basil... oregano... go crazy!!! It'll be GONE regardless.
I've never wanted to frame a food picture before this. My Dutch Oven has never looked so elegant!



This recipe was actually inspired by my husband's cousin, Joy!!!
She and her beautiful family have been on their own journey to clean eating
and some of her story is being shared here today!



Q: What was the driving force behind your diet change?
A: Over the holidays I was feeling depressed, down, and not excited about anything.
I had a very close friend tell me I should look into anti-depression medication; she uses it and it helps!
After talking with her, my heart was heavy.

I kept thinking: "I'm 33, there has to be something more I can do before I resort to medication."
I felt God was leading me to search for something better. From there I had several people in my life,
including you, share stories of how food drastically changed some serious health issues in their lives.
So I started researching...

Q: What is your point of view concerning food/diet today and what
changes has it brought to your family, health?
A: I want to be eating things that are healthy for me and my family. I want a balance.
We have become vegan for the most part, but on rare occasions we will eat things that have dairy in it
just because we are in a position where we don't have a choice.

As for how it's changed our health and family: I have noticed that I am not as moody as I used to be -
especially the week before my period! My husband was the first to notice that! Ha go figure!
But I was thankful for that change. I have more clarity and I feel like I am closer to God as I see
Him work in my life in areas I so desperately wanted and needed Him to change. I struggled with
losing my anger with my kids so fast. I feel today (3 months into our diet change) that I can feel and see
myself be slower. Don't get me wrong there are those days that no matter what I do, they push me beyond.
But I have noticed a huge difference since the change.

Q: What advice would you give to others who want to tip-toe into a plant-based/whole foods lifestyle?
A: I would suggest just start by taking out something easy... like crackers! That's where
it started with us. My kids love crackers and anything crunchy!! Instead I started giving them more
fruit and veggies. And I started baking more things instead of buying all the processed foods.

Take one night a week and try a vegan/whole foods meal. If you have kids, try to come up with things you
know they already like and tweak it. My oldest, who is 8, gave us a hard time in the beginning - not willing
to try or she would complain. But now she is eating what we give her and is loving it. We actually will catch
her telling someone how we are vegan and how we make some of the yummiest foods. It blows my mind that
my kids now eat so many different veggies and they love it!! If anything - I have taught them how to eat
healthy even if they indulge in some meat and sugar from time to time with there grandparents.

Q: Favorite resource for clean recipes?
A: I don't know that I have a favorite resource! I just try to give a vegan spin to our favorites.
So I usually will just Google "vegan" (whatever I'm looking for).

Always always always makes my heart happy to hear that others are being
healed and transformed by the food they are putting into their bodies!
Thankful for Joy and the testimony she was willing to share to inspire us all.

Now, go dress up your Dutch Oven and make some ratatouille!

| Shepherd's Pie |

I like to be difficult and re-invent the wheel sometimes. I figured messing with a
homey dish like Shepherd's Pie would only swing in my favor. I was right. The Pie de Shepherd
is good, but this twist was OUTTA THIS WORLD. As I was savoring bite after bite, I paused for a
brief moment and told my husband, "this is like shepherd's pie for grown-ups!" Yea it is!

SECRET WEAPON: Herbified (adj. // as in glorified with herbs) Mashed Potatoes

8 medium red potatoes - chopped and boiled to perfect softness (falls apart at the touch of a fork)
3-4 tbls. of butter (plant-based works too!)
8-10 fresh, green olives - pitted & finely chopped
2-3 tsp. fresh chives // fresh basil // green onion
1 clove of garlic - minced
sea salt + black pepper to taste

Slowly add milk as you blend/mash these up (about 1/3 C.) // I used rice milk and it was a success.
Happy to be the guinea pig. You owe me.



Meaty Mixed Veggies (That's fun to say out loud. I swear I'm not 12.)

5 carrots // 8-10 brussels sprouts // 1 zucchini // 2 colored peppers //
1 medium, white onion // 4 garlic cloves - all chopped and coated in extra virgin olive oil.
Toss in sea salt and bake at 350 degrees for 30 minutes.

While those are toasting in the oven, grill 2 or 3 small, Polish sausage links.
Just enough to add some flavor. Add more if you aren't afraid of meat like me.
Coat pan in olive oil and cook the sausages until no longer pink on the inside.
Chop and toss the pieces into the oven with all those veggies and let them swim together.

My mouth is watering as I relive this delicious dinner with you. Just top those baked
veggies with the herbified mashed potatoes and you are in business. If you go ahead and make
this... do me a favor and let me know? I promise I won't invite myself over for dinner.
And if I do, I'll bring wine.