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.

Confessions + Gluten-Free Apple Crisp

Dear Diary, I am still pregnant. 40 weeks and 2 days. If pregnancy isn't long enough
already?! I know I shouldn't complain. Even today's reading from "Jesus Calling" was eerily
relevant to my life. I felt like God was reaching down from heaven and giving me a little spanking.

That's what's up.

"You have been on a long (true that), uphill (YES!) journey, and your energy is almost spent (almost?!).
Though you have faltered at times (who me?), you have not let go of My hand. I am pleased with your
desire to stay close to Me (well, good). There is one thing (great), however, that displeases Me:

your tendency to complain." - Jesus Calling 10/9/2014

I literally laughed out loud. The Big Man upstairs is funny and brutally honest!

Anyway. Some of my friends, earlier this week, were all like, "You are so calm and composed!"
And then my spiritual director texted me and said, "You seem so happy on FACEBOOK!"

Whoa. Red light. I swear I am not trying to live a façade, but apparently it is happening?
Of course I'm all smiley and happy - I'm a choleric/sanguine, extrovert that thrives on being with
people and keeping up my life as a party. But you guys, when this overdue momma goes home or is left
alone for any substantial amount of time -- it gets ugly. I am an emotional train wreck that cries
out to Jesus, but then backs off because there are "bigger problems" in the world than being pregnant
forever. Like ebola?! The Middle East?! I'm snapping left and right, teaching my kids cuss words
they should never be exposed to until... never.

I've had a couple other mommas/women mention that I should just be so grateful that I even get
to "carry life" - and I am! But seriously, I AM HUMAN. And humans get tired. Even life
with my toddlers - love them to death - but sometimes I lock myself in the bathroom and just stay
there until I feel better about the day, situation, etc. Again, human. Broken. Selfish. Vain. Whiney.

Fill in the blank. And that's just being honest.

I serioulsy just intended to deliver these pictures from our apple picking adventure a couple
weekends ago + a recipe for gluten-free apple crisp, and look what you got?! I'm sorry, y'all.

Oh and that's the other thing. I can barely swallow veggies right now, but sugar and carbs?
All day, baby. All day. Thus - you get awesome recipes like this one and I gain 50 aaaand counting
pounds!!! You're welcome for being pregnant. But yea - I really love my baby and my kids and my
husband. Just in case anything got lost in translation. I'm good now.





COMMERCIAL BREAK: I had to share this "real life" moment. It was all "cute and fun" until
both brothers decided that they HAD TO HAVE the one and only apple picker. Whose kids are those?!






|| GLUTEN-FREE APPLE CRISP||
PREHEAT oven to 375 degrees //

5-6 cups sliced, peeled apples || toss in 2-4 tbls of sugar (or pure maple syrup)
and place in 2 quart baking dish. Set aside.

MIX TOGETHER in separate bowl //
1 C. rolled oats (I used Chex brand instant gluten-free oatmeal)
1/2 C. packed brown sugar (or pure maple syrup)
1/4 C. Bob's Red Mill all-purpose gluten-free flour
1/4 tsp. nutmeg, ginger, cinnamon

A splash of fresh lemon juice and vanilla is great too!

CUT IN //
1/4 C. grassfed butter (or coconut oil)

Sprinkle oat mixture over sliced apples.
Bake for 30-35 minutes or until fruit is tender and the topping is toasty golden.
Serve with massive amounts of ice-cream and a big cup of coffee!!!

Aaaaaaand bring some over to me. Ok, thanks.

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?!

Gluten-Free Zucchini Bread

I feel all warm and fuzzy inside when we slide a pan of this zucchini bread mix into the oven.
The cinnamon, fresh grated nutmeg and maple syrup - it smells like fall! I usually end up burning the
tips of my fingers as I try to "gingerly" slide a piece out of the pan well before it has cooled - so
that I can slather on some grassfed butter and celebrate Thanksgiving in my heart!

I always make two loaves - because the first one is mainly just for sampling purposes of course.
Actually, this bread freezes well (3-4 weeks) and I like to have a loaf or two in the freezer...
to make me and my family happy!!!

______________________________________________

Preheat over to 350 and grease two bread pans //

Mix together:

2 C. finely shredded (drained if needed) zucchini
1/2 C. melted butter (coconut or sunflower oil works well too)
1 C. sugar (or 1 1/2 C. pure maple syrup)
4 eggs
2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg (or 1/2 tsp of ground nutmeg)
1 tsp. sea salt
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum

Then slowly add:

3 C. all-purpose GLUTEN-FREE flour (I use Bob's Red Mill)

Combine all ingredients well, pour into bread pans, and bake for 45-50 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.