A Belated Birthday Post

A few weeks ago I celebrated my twenty-eighth birthday. It was great. I had dinner out with the fam at an amazing restaurant that promotes local and organic farmers, came home and had a s'more pie, and I got a fair-trade hand woven African market basket (among other things). I mean what more could a girl ask for?! Maybe an organic farmer of her own, but hey, I'll settle for the market basket...this year anyway. It really was a great birthday. And it really got me thinking...ten years ago I graduated high school. Weird. Ten years ago I was planning out my first ever college semester. Double weird. Ten years ago I got my first car, which is still my current car. Awesome!
These are some of the things I've learned over the years. So thankful for God's grace on my life. And thankful for twenty-eight years.

1. Drink water everyday. 80% of the people out there are dehydrated and don't even know it! Freaky.

2. Find at least one thing to be thankful for Every. Day.

3. Learn to laugh at yourself; like if you mistakenly go into the men's bathroom at church...just laugh about it because it is pretty funny.

4. If a guy wants to be with you, he'll make it happen, if he doesn't...Forget about it! You'll be better for it. Trust me.

5. Annnd just say no to "text message" relationships. Just say no.

6. Beauty really is only skin deep. Explore no make-up Mondays for real.

7. Read your Bible everyday.

8. Don't worry so much! Sheesh!

9. Save money. Be thrifty.

10. Get enough sleep!

11. Eat chocolate. It's good for you!

12. Grandparents, parents, siblings, FAMILY...Treasure them always.

13. Do spontaneous things. They make for the best memories.

14. Don't be afraid to do something you've always wanted to do. Just go for it!

15. Yoga. Yeah, do that everyday.

16. If you see an amazing pair of heels, for an amazing price, that you will probably not be able to walk in...buy them! and name them "Rhonda" as in "Help me Rhonda!"

17. Eat organic. Life is too short to eat crappy food.

18. Don't pretend to be something you're not to impress someone. In short, don't conform to someone else's idea of who you are. Be the person you were created to be.

19. Send snail mail. I mean who doesn't love getting mail, right!?

20. Nurture the friendships you have with your girlfriends.

21. Don't get pedicures. Just don't. Trust me on this...

22. Love people regardless. I Peter 4:8

23. Never insist on having the "last word."

24. They say a woman's intuition is her greatest sense; don't chalk this up as nonsense.

25. Learn to say "no" to things of insignificant value so you can say "yes" to the important things you are purposed to do.

26. You know those scenes in funny movies where girls skirts get tucked in their underwear after using the restroom? Well, sometimes that can happen in real life too...so I've heard.

27. Don't waste your money on all those lotions and potions that promises "miracle" results. Use coconut oil.

28. You are great just the way you are.

Go Green!

I heart green smoothies. I mean, seriously love them. And honestly who couldn't?! They're so fresh, help promote detoxification of your liver, and beneficial for you skin. It also gives you an excellent amount of chlorophyll which is important for healthy cell regeneration and also to keep your DNA healthy. So without further ado, I'd like to share a little green smoothie love with you.
Check out more about chlorophyll and it's awesomeness here!

Green Smoothie Deliciousness 
You will need:
The juice of 1 lemon
Enough water added to the lemon juice to make 1 3/4 cups
2 large handfuls of spinach
Frozen peaches (enough to equal one peach)
Frozen pineapple (about 1-1 1/2 cups)
1 tablespoon chia seeds
1-2 teaspoons unrefined coconut oil
2 tablespoons raw honey
Blender

Directions:
Place ingredients in a blender in the order from above. Blend and enjoy!
...in a mason jar, with a stainless straw.

"Fried" Veggie Rice (Vegan, GF)

Did you know that fried rice is one of the unhealthiest menu choices at a Chinese restaurant? True statement. Fried rice is loaded with sodium, carbs, and cooked in a crazy amount of oil. And despite the rice "looking" like brown rice, you're getting a heaping helping of white rice, which is not so good for your blood sugar....or your waistline. I happen to love fried rice, but I also value my health, and I want to fuel my body with healthy foods. So...I created this so yummy, so good for you and so easy "fried" veggie rice recipe. It might even have you ditching those Chinese take-out menus...just maybe. It's great paired with a kale salad with avocado (my favorite), or grilled free range chicken breast. Annnnd your blood sugar will thank you. Or will your blood sugar thank me? I don't know, just make it.

Ingredients:
1 Bunch Asparagus, diced
2 Large Carrots, diced
1/2 Large onion, roughly chopped
1 Green Pepper, diced
1 Garlic Clove, minced
1 Teaspoon Freshly Grated Ginger (Optional)
1 Tablespoon Coconut oil
2 Tablespoons Braggs Liquid Aminos or gluten free Tamari
1/3-1/2 Cup Water
*3 Cups Cooked Brown Rice

Directions:
Cook brown rice according to package directions. Heat oil in pan, and add onion, green pepper, carrots, garlic and ginger. Cooked until onions are translucent (about 5 minutes). Add in asparagus, water, and liquid aminos and cook for another 2 minutes.  Add in cooked brown. Simmer on low until heated through.
Makes about 4 servings.
*I used organic frozen brown rice from WholeFoods. Huge time saver! Especially for someone who does not excel at cooking rice...

It looks pretty on a plate too. Coordinate plate color to match fried rice. It makes it taste better...

Tequila-Lime Shredded Chicken Tacos

I love Mexican food! It's fun and easy. Mexican food means fiesta time no matter what!
This recipe here? It's a winner, I'm telling ya. It really is, and I am so excited to share it with you!
I made these tacos on a whim a few weeks ago, and they turned out so amazing, but I wanted to make them again and tweak a few things (to make 'em better!!!) before I actually shared the recipe. So I made this for lunch Sunday afternoon, and tested the recipe out on my parents and brother and it was a big hit. It's super easy and super delicious!

Ingredients:
4  Organic Chicken breasts
1 Onion, rough chop
3-4 Jalapeno peppers, chopped
4 Garlic cloves, peeled and whole
2 Large tomatoes, diced or 1 16 oz. can diced tomatoes
1 4 oz. Can green chilies
1 Cup organic chicken broth
1/4 Cup lime juice
1/3 Cup tequila (optional, but why not, right?)
3 Teaspoons cumin
3 Teaspoons chili powder
Salt to taste

Directions:
Place all above ingredients in a crock pot. Set crock pot to 5 hours high or 8 hours low (depending on your time frame). After cook time is up, remove chicken from the crock pot and place in a bowl. Using two forks, shred chicken, return to crock pot, and place crock pot on warm. Build your taco using corn tortillas, shredded lettuce, cilantro, more jalapeno peppers, avocado, sour cream, greek yogurt etc.

So now that you've got the recipe, go eat yourself a taco amigo and be happy!

The End.

Parmesan Crusted Cauliflower Florets

I've been eating tons of veggies lately. It is that time of year. I'm particularly addicted to roasted veggies. The flavor is just so amazing! Plus they are ready in a snap. These roasted cauliflower florets are so delicious, and they'll add a little sumpin sumpin to your evening fare. Much more interesting than  mushy steam cauliflower and believe it or not it's done in about the same amount of time. So make these asap, and you will be loved by all even the "not so sure about cauliflower" diners. 

Parmesan Crusted Cauliflower Florets

Ingredients:

1 Head cauliflower

1 lg. egg, beaten (you may need 2 depending on how large your cauliflower is)

1 cup (or more!) Grated Parmesan cheese

Salt and pepper to taste

Directions:

Preheat oven 425 degrees.

Wash cauliflower and cut into florets. Place florets in a bowl, and pour beaten egg over, tossing until completely coated with egg. Place cauliflower into another bowl; season with salt and pepper. Then add the cheese. Toss cauliflower with cheese until completely coated. transfer to a parchment lined baking pan. Bake at 425 degrees for 15-20 minutes until golden and yummy. 

Pumpkin Cake with Maple Cream Cheese Frosting (Gluten Free and Refined Cane Sugar Free)

After I took this picture,  I spilled the cup of coffee in the cake. As well as all over my great-grandmothers hand
embroidered table linen. Smooth.

AThis cake is terrific! It is so moist and flavorful! I'm a firm believer that pumpkin recipes aren't just for the fall and winter months. Although, some people do go a little overboard with pumpkin...

For example, I've been making four loaves of pumpkin bread a week for my employer for about a year and half. That's almost 300 loaves of pumpkin bread people! I think that can definitely be classified as obsessed. Whenever I decided to move on to another job, I'm going to be charging big bucks for that recipe. I mean, what would they do without their crack pumpkin bread? But enough about them and their silly obsession. Let's talk cake!
This may be cake, but I have to say that I've eaten for breakfast once or twice or twenty times and felt totally cool about. You see, not only is this deeeelicious cake gluten free, it's also free of refined cane sugar making it a healthier choice than some "whole grain good for you sugar laden" boxes of super refined cereal. This cake even bakes great as cupcakes! 

Yummy picnic food! 

Pumpkin Cake with Maple Cream Cheese Frosting

Ingredients for Cake:

1 cup Blanched Almond Flour

3/4 cup Brown Rice Flour

1/4 cup Tapioca Flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice 

1 15 oz. can pumpkin puree

1/2 cup coconut oil, liquified

3 eggs at room temperature

1/2 cup honey

1/3 cup coconut sugar

1 teaspoon vanilla extract

Directions:

Preheat oven 350 degrees.

Begin by melting the coconut oil. I do this by creating a makeshift double boiler with a small sauce pan and bowl, and heating it over low heat. When completely melted, set aside to slightly cool. Combine dry ingredients (flours, spices etc.) in a small bowl and set aside. In a large bowl mix together wet ingredient, including the coconut sugar and combine using an electric mixer. Once combined add, the dry ingredients to the wet and mix thoroughly. Pour batter into a greased 9x13 baking dish (or lined muffin tin). Bake in a preheated oven for 35-40 minutes checking half way through baking time.

Ingredients for Frosting:

1 8oz. block of cream cheese softened. (or cream cheese substitute) 

1/3 Cup maple syrup, more to taste

1 tablespoon vanilla extract

1 cup chopped pecans

Directions:

Combine all ingredients in a bowl. Mix with an electric mixer on high speed until thoroughly wiped. Spread on top of cooled pumpkin cake and sprinkle on chopped pecans. Oh yeah! 

Chewy Granola Bars (Gluten Free)

I'm a snacker. When I was a kid my snack of choice was cheese doodles. Wise brand only. I'm surprised my fingers weren't permanently tinted from the orange cheese powder. My tastes have evolved and matured. Now I only snack on healthy things. Okay, mostly healthy things...

 I would much rather eat 6-8 little snacklings throughout the day than 3 big meals. You know, a piece of fruit here, a hand full of almonds there. But one of my favorite snacks to have on hand is granola bars. I mean what can I say, they are awesome! And so easy to make. Trust me. 

Chewy Granola Bars
1 1/2 cups Gluten Free Oats
1 1/2 cups Gluten Free Brown Rice Cereal
1 cup Pecans
1 cup Sliced Almonds
3/4 cup dried fruit (i.e. raisins, cranberries etc.)
3/4 cup Shredded Unsweetened Coconut
1 cup Brown Rice Syrup
3 Tablespoons Coconut oil
1 Teaspoon Vanilla
1/2 Teaspoon salt
1 Teaspoon Cinnamon

Directions:
Preheat oven 350 degrees. Grease a 8x8 baking dish with coconut oil.
On a baking sheet, place pecans, almonds, and coconut. Place in preheated oven until toasted, about 5-7 minutes. (WARNING: keep an eye on 'em! They can burn before you know it!)
While the nuts are toasting, combine oats, cereal and dried fruit in a large bowl. Add the toasted nuts and combine.
In a medium sauce pan place syrup, coconut oil, vanilla, salt, and cinnamon. Stir over medium heat. When the syrup mixture is completely combined, pour over the nut, oat, cereal mixture and stir.
Press granola into the baking dish. (You can use a piece of wax paper as a barrier while pressing it into the pan, that way your hands won't be a sticking mess and you won't have to wash part of your granola down the kitchen sink.) When the granola has set (this may take a couple hours), you can cut your granola into bars.

Makes about 12 bars.

Double Chocolate Mint Cookies

These cookies are delicious. They are peppermint patty in cookie form. Oh yes, and did I mention they're delicious?  I did? Okay, just checking. This dough freezes well. It's great to have in your food arsenal, you know,  just in case.

Double Chocolate Mint Cookies With Peppermint Icing

Cookie Ingredients:
1 1/2 Gluten Free All Purpose Flour (1/2 cup Almond flour, 1/2 cup Brown rice flour, 1/2 cup Tapioca starch)*
1/2 cup Cocoa Powder
1/2 Teaspoon Xanthan Gum
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Stick (1/2 cup) Butter
3/4 Cup Sugar
2 Eggs
1 Teaspoon Peppermint oil
12 ounces chocolate chips

Directions:
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small mixing bowl combine first 5 ingredients and set aside.
In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add peppermint oil continue mixing.
Add dry ingredients to the wet ingredient and mix until throughly combined.
Fold in chocolate chips.
Place heaping tablespoons of dough on the parchment line cookie sheet.
Bake at 350 degrees for 10-12 minutes (Be careful not to over bake)
Place cookies on cooling rack.
When cookies are completely cool, drizzle with peppermint icing.

Peppermint Icing:

1 1/2 cup Powdered Sugar

1 Egg White**

1 Teaspoon Peppermint oil

Place all ingredients in bowl. Whisk to combine. 

*I made my own four mixture, but any GF all purpose flour should work fine. 

**For those weirded out by using a raw egg white, replace with 3 Tablespoons pasteurized egg white. 

Spring has Sprung...Maybe

Let's face it, I'm a procrastinator. Which is precisely the reason that I haven't posted in like 12234565433245984 years. Now that I've got that out of the way...


It appears that spring has sprung here in the mid south. Maybe. The daffodils are blooming, the crab apple trees are blossoming, and then there's that occasional tornado watch. It's great!  And as much as I have missed snow this winter, I have to say I have really been enjoying the warmth. And because it has been so warm I've been making smoothies. A ton of smoothies.


A few weeks ago I got a grand surprise. I had spent the weekend attending a women's retreat at the local church and when I returned the most amazing gift was waiting for me; a brand spankin' new Blendtec! It was an early birthday present form my parents. Very early since my birthday isn't until May, but I'll take presents anytime. Any. Time.


 It's one of the most amazing gifts I have ever received! Thanks Mom and Dad!

So naturally all I've wanted to make is blended things. I have found that you can make a smoothie out of just about anything. And I'm just going to leave it at that....


I've especially been experimenting with "green smoothies" which have fast become my favorite! I was a little skeptical at first. I mean, blended spinach?? For breakfast?!! Weird. But it's surprisingly delicious! And At the moment my favorite breakfast! Not to mention it is the most beautiful spring green.

Green Smoothie

1 Banana

1 Heaping spoon of Almond Butter

1 cup Coconut Milk

1 Scoop of Protein Powder (unflavored)

6 Ice Cubes

As Much Spinach as You Like

*If you prefer it sweeter, you can stevia or agave nectar

Directions: Load blender with above ingredients. Then proceed to blend the heck out of it. Enjoy. That is all. 

Now I'm off to see what other exciting things I can blend...

Butternut Squash and Apple Soup Cause it's Fall Y'all!

This past weekend I was suppose to really rough it by going camping in Shenandoah National Park, but it rained cats and dogs, and well, that was just a little bit too rough for me. So I stayed in doors ALL weekend long and contemplated being highly productive. However, this was a weekend that was made for watching movies, sipping tea, and eating soups created especially for autumn. That's why after I left work on Friday I headed immediately to Whole Foods to pick up ingredients for this soup because I just had to have it...Okay. So I pretty much had all the ingredients on hand (except for the shallot), but somehow dark chocolate bars and hair masque ended up being pretty dang important. Anyhow, I think this soup was most delicious. It turned out so smooth and creamy. I added half and half at the end, but that's totally optional.

My dad grew butternut squash in his garden this summer. There were two left so I swiped one for my soup. 

Butternut Squash and Apple Soup

Yield: Four generous servings

1 Butternut squash peeled and cubed

2 apples peeled and cubed

1 shallot minced

2 tablespoons olive oil

1 teaspoon Coriander

1/2 teaspoon Sage

A dash of cinnamon

3-4 cups Chicken stock

Salt and pepper to taste

1/2 cup half &half or heavy cream (optional)

Chives and almonds to garnish

Directions:

Heat two tablespoons of olive oil over medium high heat. Add minced shallot and saute for five minutes.

Add cubed butternut squash and apple and saute for another five minutes. 

Add spices: coriander, sage, cinnamon, salt and pepper

Pour in 3-4 cups chicken stock ( add enough stock to just cover the squash and apples)

Cover and simmer for 15 minutes (until squash and apples are tender)

When squash is thoroughly cooked, carefully transfer to a food processor or blender and puree.

Return to pot and add half and half. Adjust seasonings to taste.

Serve garnished with almonds and chives. 

I feel like dollop of creme fraiche would also be quite scrumptious.