Our family was coming back from vacation with Anacortes being a nearby dinner stop. Ben had told me about a restaurant there, which served pastured & grass-fed meat. He said it was right up my “foodie alley.” I perused Yelp for reviews & looked over the menu, and everyone was raving about the lambContinue reading “Grilled Lamb Burgers with Mint Pesto on Zucchini Ribbon Pasta”
Category Archives: Paleo
Grilled Apricots with Fresh Raspberries & Mascarpone Cheese with Salted Butter Cookies
I’m learning to say what I want in life. I’m learning that true, humble confidence is incredibly beautiful & attractive. I’m learning to step out of fear & embrace life, even if I fail. Jesus has been inviting me to eat at his Table everyday, in order that I would know more of myself &Continue reading “Grilled Apricots with Fresh Raspberries & Mascarpone Cheese with Salted Butter Cookies”
Raw “Cheesecake” with Lime Zested Strawberries & Mangoes
Come Saturday morning my body immediately wanders to…homemade scones, americano with cream & fresh fruit. Yet, this Saturday morning, the scones were out & the cream. And I was okay with that. Honestly! What wasn’t out was the fruit, and with fresh fruit creeping up on the horizon, one cannot help but to enjoyContinue reading “Raw “Cheesecake” with Lime Zested Strawberries & Mangoes”
Homemade Paleo Mayonnaise
Spring is on the move (& hopefully with Summer close behind). Around these parts the light is permeating around 4:00 am, the roosters from the nearby neighbor alerting everyone within ear shot to arise by 5:30, and my little girls are ready to begin by 6:15ish. I welcome these morning with much more gusto,Continue reading “Homemade Paleo Mayonnaise”
Spiced Chicken Drumsticks
Yesterday Ben and I began another Whole 30 challenge. For those of you new here, it’s a 30 day commitment to remove all grains, legumes, dairy & sugar (even honey, agave, & maple syrup) from our meals & snacks. It’s a great time to not only get my body back into a healthy alignment,Continue reading “Spiced Chicken Drumsticks”
Feasting on Brownies
Yesterday was glorious as I sat by the pool, drank iced tea (free refills) & devoured a new book I got just in time for vacation. It’s A Meal with Jesus by Tim Chester. What I can tell you is that I love it, absolutely love it. I feel like Chester encapsulates exactly what myContinue reading “Feasting on Brownies”
Cardamom Carrot & Caramelized Onion Soup
When it comes to feeding my family and others, one thing I have come to value is cooking with the season. I don’t adhere to this ideal so staunchly that we are eating nothing but kale & stewed tomatoes in the winter; however, I really find that restraining from buying produce as muchContinue reading “Cardamom Carrot & Caramelized Onion Soup”
Loneliness to Solitude to Healthy Sweet Potato Chips
Ben & I are doing another round of Whole 30. The second time around isn’t really that hard. I didn’t feel like I was kicking a habit (mentally or physically) like last time. If anything, I’ve simply been a little bored with it this time. I think this is partially due to the boredom, whichContinue reading “Loneliness to Solitude to Healthy Sweet Potato Chips”
Lime Roasted Sweet Potatoes
We just returned from a family getaway. Ben had planned a surprise adventure for our family for the earlier part of January. Unfortunately for us, we needed to reschedule to do a bit of a tornado hitting his work staff all at once, leaving Ben to tend to work. We stayed on Discovery Bay between Sequim & Port Townsend. The place we stayed had a kitchen, so it made meals so much easier and healthy. There was also an indoor pool, which Tayers thought was the “big adventure,” and whenever we drove somewhere she would cry out, “I want to go on the big adventure!”
Our family time was relaxed, filled with laughter, reflection, and many joyful moments. It was the probably the best family vacation we’ve ever been on (and I hope many follow suit). We also experienced some breathtaking sunrises (the kind you wake up just to make sure you don’t miss it). 
I played my guitar, read, and wrote a personal mission statement, as well. This little break helped clear my head, refocus and evaluate who I am and what I, Kamille, am called to do in this life. It was good, so very good and yet so simple too. It’s kind of like these Lime Roasted Sweet Potatoes. They aren’t fussy, pretty straightforward and simplistic. Yet, sure to dance on your palate in such a way, which leaves you looking forward to the next time you get to eat them. I have some great things in store for Evangitality this year and I hope you will continue to join me or better yet, add to the discussion:)
A Year Ago: Banana Macadamia Praline Scones
Lime Roasted Sweet Potatoes (printable recipe)
Ingredients:
2-3 lbs sweet potatoes, scrubbed & peeled, chopped into 1/2 inch cubes
2 tsp coconut oil
1 1/2 tsp sea salt
1/4 cup cilantro, fresh and finely chopped
Zest of one lime
Juice of one lime
Directions: Preheat oven to 350. Line a baking sheet with parchment and put the sweet potatoes in an even layer on top. Add the coconut oil and thoroughly coat, using your hands, the sweet potatoes. Sprinkle with 1 tsp of salt. Roast for 20-25 minutes.
While the potatoes are roasting, combine lime juice, lime zest, additional 1/2 tsp salt & cilantro. Once sweet potatoes are done, transfer to a serving bowl and pour the lime/cilantro mixture over them while hot. Gently mix to combine and serve.
Coconut Lime Macaroons
So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it’s taken a while to post a recipe. But that seems to be life. I’ve been in a post New Year’s state making lists of what I value, writing up a personal mission statement and embracing how life is so good. In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading. Fear has plagued me in the past(I’m probably not the only one), and it crept up its little head again.
What I have been embracing is the present.
Looking at the little things that bring joy into my life. Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.
Little things…infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben’s hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables. What little things remind you of joy in this present?
A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality
Coconut Lime Macaroons (printable recipe)
These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites. I love limes and I love coconut, so they are pretty much a great combination. Plus, they’re a non-fuss sort of treat.
Ingredients:
6 egg whites, room temperature
1/2 cup agave nectar, or raw honey
2 cups almond flour
2 cups unsweetened shredded coconut
zest of one lime
1/4 tsp lime oil
Frosting:
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
zest of 1/2 lime
juice of 1/2 lime
Directions: Preheat the oven to 350. Line a baking sheet with parchment paper. In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks. Add the agave nectar or honey and salt and whip again until stiff peaks.
In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil. Combine. Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites. Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.
Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart. Bake for 15 minutes (look for slightly browned parts on the top, but overall white). Cool on the pan for 10 minutes, then transfer to a cooling rack.
Make the frosting: Sift the powdered sugar. Add in the butter and blend it all together using a fork. Add the lime juice & zest. Mix until it’s creamed together. Taste. If you need a bit more lime taste, then add a bit more zest.
Frost the tops of cooled macaroons. Serve and eat!
If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.
Backdoor Hospitality 
