Tag Archives: Summer

How To Make Scrambled Eggs (Visual)

Beginning with the Autumn Series is something very near & dear to my heart…EGGS.  I know it might not sound very Autumnish; but truly, learning how to make scrambled eggs is one of the better gifts.  Heck, eggs are a gift in & of themselves.  The perfect meal. While pregnant, I would find that scrambledContinue reading “How To Make Scrambled Eggs (Visual)”

Blueberry Tart for Biz

My dear friend Biz has her birthday in April, but blueberry season is in July & August.  Her favorite dessert is blueberry pie.  This year I wanted to specifically make a blueberry tart or pie just for her.  I decided upon a tart as it’s easier to utilize with almond flour.   This is aContinue reading “Blueberry Tart for Biz”

Rosemary Infused Honey Simple Syrup Spritzer

As the girls go down for a quiet time, I find my own solace by pulling out the ice to fill up the glass.  What proceeds is the quart sized mason jar filled with rosemary infused honey simple syrup, which gets portioned out over the ice.  I pour the water with gas over and popContinue reading “Rosemary Infused Honey Simple Syrup Spritzer”

Vegan Kale Salad with Creamy Spicy Cashew Dressing

For Father’s Day, I prepared a slow roasted pork ribs along with this salad. Nothing quite like giving Ben a hearty Paleo Pork ribs with homemade barbecue sauce. And nothing like me trying to push the veggies on him. His take on most veggies is he eats them because he knows he should, not becauseContinue reading “Vegan Kale Salad with Creamy Spicy Cashew Dressing”

Strawberry Shortcake with Almond & Coconut Flour

“Tay, let’s stop by Joe’s Garden real quick,” I say after dropping off V at preschool.  It’s on the way home.   We drive down the hill and around the bend to see the chipped white paint on the wooden sign announcing, “Strawberries.”  It was destiny! My heart skips a little, and a surge ofContinue reading “Strawberry Shortcake with Almond & Coconut Flour”

Rhubarb Mint & Lime Spritzer

During the quiet hours, while one little is at preschool and the other is upstairs having her “quiet time,” I find myself sipping my second americano for the day.  That second cup helps stave off the afternoon munchies.  Well, unless your protruding belly is squishing your stomach & coffee sounds anything but appealing at 2:00Continue reading “Rhubarb Mint & Lime Spritzer”

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”

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”

Paleo Day 2: Spinach Salad with sauteed shiitakes & subdued garlic

If only garlic started with an “S” then I’d have won for alliteration.  It’s only day two and at this rate, not sure if posting everyday for the next 28 days is possible; however, let’s give it a shot (not going to try too many firsts here).  Last Wednesday at my little gym, my coach Emilie led the “chalktalk” on this upcoming “Lean & Green Challenge,” where she laid out the ground rules, fears & ideas to rally the troops in to complete the mission.  Challenge: “no grains, dairy, sugars, legumes for 30 days.”  Well, that’s not TOO bad–right?!

But it got me thinking about the various people who have gone Paleo and never looked back.  Their phrases were sung to the melody of “the hills are alive.”  And the thing is, they didn’t have those looks that you can easily call out in a crowd as a bluff.  They really were holding an ace high straight flush and want to lead as many people to the goods who will willingly follow.  So, just in case you’re not following, after the 30 days, they didn’t want to go back.  They didn’t want to go back to gluten-filled goodness, rice cakes (oops how did that get there), cream in their coffee, or a place where the beer flows like wine.  Mostly, people didn’t want to go back to the gluten, because it affected their systems; however, seeing as half of my recipes here consist of that little beauty–I can’t help but get a little sad. To think of Christmas without having Vetekrans, a blustery Autumn weekend having Pumpkin Pecan Scones, or enjoying a getaway with my friends with Homemade Oreos.  Seriously, never again (insert sad face).

As for day two–it’s close to over and I should be reporting to sleep duty.  What I do know is this morning Ben did wake up to “nutty wife syndrome” (didn’t say it wasn’t coming), tonight was easier than last, and maybe, just maybe I won’t miss all of the said above items and long for this simple Spinach Salad (one can dream right).  Sweet dreams friends!

A Year Ago: Pear, Apple, Cranberry Crisp

Spinach Salad with sautéed Shiitakes & Subdued Garlic (printable recipe)

Ingredients:

A whole bunch of washed, dried spinach (preferably pre-washed)

8 oz shiitake mushrooms, stems cut off and sliced

1-2 Tb almond oil

4 cloves garlic, minced

1 Tb olive oil

salt

1/2 red onion, thinly sliced

freshly ground pepper

Directions: In a large bowl, put your spinach in it.  In a medium saute pan and on medium heat, heat almond oil.  Add the mushrooms and stir occasionally.  Once they have gotten nice & sautéed, then add a pinch of salt.  Put sautéed mushrooms atop the spinach.

With the same pan, add the olive oil (on medium-low heat) and add your minced garlic.  Stir around and keep all the garlic simmering in the oil.  You DO NOT want it to brown.  Your simply simmering out the garlic to soften both texture & flavor (1 -1 1/2 minutes).  Add a pinch of salt to garlic.  Empty onto the mushroom & spinach.

Spread out the thinly sliced mushrooms atop.  Drizzle a bit more olive oil (not too much) & grind some pepper.