Category Archives: Recipes

Hungry Farmer Egg Muffins

While I’m off playing in Mexico, I thought you might be interested in seeing some new recipes I’ve created. Enjoy!

As you might know, I’m a farmer’s wife. That can mean a lot of different things to people, but the main thing it means to me is that I have a very hungry man to feed every day. Not only do I need to feed him, but I need to feed him well. He needs to get filled up in the morning so that he has enough energy to work until lunch. That means a bowl of cereal for breakfast isn’t going to cut it (especially since he could easily consume 5,000-6,000 calories a day and still never gain a pound!).

Since I’ve been eating more Swiss Paleo-ish, I’ve come across quite a few recipes for different versions of egg muffins that have tons of protein and fat, which is exactly what my honey needs to fuel his hard work. I decided to whip something up with the ingredients I had on hand and this is what I came up with.

I made these muffins a few weeks ago for the first time. Since then, I’ve made it another two times, changing the recipe a little each time. I don’t really like to measure things, so this is all sort of an estimation. It’s also a super adaptable recipe, so just throw in whatever you have!

Hungry Farmer Egg Muffins (Makes 12 muffins)

This nutrient- and calorie-dense breakfast is sure to fill you up and fuel whatever you have to tackle for the day.

  • 1/2 to 1 lb breakfast sausage, cooked
  • 8-10 eggs
  • 1/2-3/4 cup cream or milk
  • chopped spinach
  • salt and pepper
  • cheese
  • potatoes- optional
  • coconut oil

1. Grease your muffin pan if necessary.

2. If using the potatoes, grate them into thin strings and saute in coconut oil or butter. Season with salt and pepper and place in the muffin cups, filling only about 1/4 of the cup. Bake for about 5 minutes at 350. Feel free to grate a little cheese over top of them.

3. Whisk the eggs with the cream or milk. Add the chopped spinach and seasonings. Add grated cheese if desired (it can add different flavors depending on what type you use, which is nice to change it up a bit).

4. Once your egg mixture is all whisked together, add the cooled sausage and mix again.

5. Pour egg mixture into cups and bake at 350 until they puff up and are no longer jiggly.

6. Let cool, then transfer to a sealed container and store in the refrigerator.

7. To heat up, I recommend cutting each muffin into four pieces and then microwaving for 45-60 seconds.

Another variation: leave out the potatoes and use the cooked sausage with cheese on top as the “crust.” Then pour the egg mixture over top and bake.

What’s your favorite filling breakfast?

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Strawberry Shortcake

When I went strawberry picking last weekend, they had strawberry shortcakes for sale. Obviously they weren’t gluten-free, so I didn’t have one. BUT, I was inspired to make my own version when I got home. I was incredibly excited about it, especially since I had some raw cream to make my own whipped cream!

There are three parts to a strawberry shortcake: the biscuit, the strawberries and the whipped cream. I made everything from scratch- YUM 🙂

Gluten-free biscuits (Makes 6-12 biscuits depending on size)

Inspired by this recipe by Elana from Elana’s Pantry. I added more honey and the vanilla since I was going to be using these in a sweet recipe. You could do less honey and omit the vanilla for regular dinner biscuits. These are phenomenal! I have actually been cutting them in half and toasting, then smearing with butter and jam in the mornings. 

  • 2 cups almond flour/meal
  • 1/2 cup flax seed meal
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ cup butter, softened
  • 2 eggs
  • 2-3 tbsp honey
  • 1 tsp vanilla

1. In a medium sized bowl, mix together the almond meal and the flax meal. Add in the salt and baking soda and stir together.

2. In another bowl, whisk together the softened butter, eggs, honey and vanilla.

3. Add the wet ingredients to the dry ingredients and stir until a dough forms. Add more almond meal if it is too sticky, or add a little water if it is too dry.

4. Form your biscuits. You have a few options here: you can either roll out the dough and use a circle cutter to make round biscuits, or you can put into a muffin pan for more of a muffin shape, or you can put into a special pan that has squares instead of circles like I did 🙂 This formed 12 little squares of biscuits. They were a  little small, but I liked that it made more biscuits.

5. Bake the biscuits at 350 for 10-12 minutes, depending on their size. Just keep an eye on them and make sure they don’t get too brown. Remove from the oven and let cool.

Strawberry Sauce

  • 1 cup strawberries
  • 1 tbsp honey

1. Chop the strawberries up into small chunks and place in a bowl.

2. Drizzle with honey and stir to coat.

3. Let sit in the fridge until you’re ready to serve. The sugar in the honey will bring out the juices.

Whipped Cream (Makes about 1 1/2 cups of whipped cream)

  • 1 cup cream, raw if you can find it
  • splash of vanilla
  • 2-3 tbsp honey

1. Before you begin, put your bowl and beaters into the freezer for a few minutes.

2. Take out of the freezer and pour the cold cream into the bowl.

3. Add the splash of vanilla and then beat the cream until stiff peaks form.

4. Drizzle in the honey and fold in carefully with a spatula.

5. Cover and put in the fridge until ready to serve.

Strawberry Shortcake

  • 1 biscuit
  • 2 spoonfuls of strawberries
  • 2 dollops of whipped cream

1. Cut the biscuit in half and place on a plate.

2. Place one spoonful of strawberries on the bottom half of the biscuit.

3. Top with a dollop of whipped cream.

4. Repeat with the top half of the biscuit.

5. Enjoy 🙂

Toast and Jam

Last summer, I had high hopes of making some sort of jam for the first time. I had a ton of blueberries and enough blackberries to feed my entire town, but I couldn’t find the right recipe (one without white sugar) to make the kind of  jam I wanted to.

I knew that with so many strawberries from my first trip picking last Saturday, I would need to finally find that jam recipe.

A blog I came across a few months back actually posted a jam recipe that I vaguely remembered. I went back and checked it out and it turned out to be the perfect one!

Jill at Real Food Forager made a jam by cooking down frozen raspberries and sweetening it by adding honey at the end. I figured this had to work with fresh strawberries…right?

From a little Googling, I figured out that using the least ripe berries would be best if I wanted to forgo using pectin to help it set. The least ripe berries have more pectin in them than the ripe ones, so they will produce a more jam-like consistency. So I picked out the least ripe strawberries from my six quarts and ended up with about 1 1/2 quarts for the jam.

In a large shallow skillet, I put the hulled berries in one layer and added just a little bit of water. I also sprinkled them with a tiny bit of salt.

Over low heat, I let it start bubbling. I mashed up the berries a good bit and let it continue to bubble, stirring frequently (no need to stand next to the stove the whole time, but don’t go too long without stirring).

I just sort of eyeballed it and when I could tell that it had moved from a watery state to a little more gel-like, I turned off the heat to let it cool. I would say I let it simmer for about an hour, maybe a little more. You can tell how much it has reduced if you look at the edges of the pan.

Another way to test it is to dip a spoon into it and pull it out. If it slides right off, then it isn’t ready, but if moves slowly or doesn’t move at all, then you know you’re good to go!

The above photo wasn’t quite ready, so I kept it going for a little longer and ended up with the below photo. Just right!

After it was cooled, but still in the pan, I drizzled in some raw honey. If you’re using raw honey, you want to add it at the end so you don’t kill of all of the beneficial enzymes and bacteria (most commercial honey is pasteurized which kills off a lot of it’s benefits, so buy raw honey when you can!). You’ll want to add at least a tablespoon or so, but add some and then taste it to see if it is sweet enough. I probably ended up with 2-3 tablespoons total.

The 1 1/2 quarts of berries made two 8oz jars with a little leftover in a third jar. The stuff is absolutely delicious!! My honey said it was just the right amount of sweetness which is great to hear considering how little it is actually sweetened. And you can actually taste the strawberries, not just the sugar like in store-bought jellies and jams.

So now that I had this wonderful jam, I thought to myself…what am I going to put it on?? I know it will make a great ice cream topping, so that is definitely on the menu this week, but I really wanted to have it on toast. Since the gluten-free bread in the stores is either disgusting or just way too expensive, I decided to make my own.

I found a recipe a few months back that I decided to change up a bit based on the ingredients I had on hand. It turned out to be the perfect bread for toast to go along with my jam 🙂

Simple gluten-free bread (Makes one loaf)

  • 1 cup flax seed meal
  • 1 cup almond meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon stevia
  • 5 eggs, beaten
  • 1/2 cup water
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons butter, melted

1. Combine the dry ingredients.

2. Beat the eggs a little and add the wet ingredients. Make sure the melted coconut oil and butter have cooled before pouring into the eggs.

3. Mix everything together with a spatula until completely combined. Let sit for a few minutes to thicken up. I added a teaspoon of arrowroot powder because mine was pretty thin.

4. Grease a loaf pan (I find that coconut oil works best) and pour the batter in. Bake at 350 for 25-30 minutes or until it is completely set and a toothpick comes out clean.

5. Serve toasted with butter and strawberry jam!

This is such a great all-purpose bread for toast and maybe even a small sandwich. Or maybe some French toast one morning…yum!! It puffed up a bit, so it’s much taller than other breads I’ve made. It’s also a little eggy, so if you don’t like that, I would reduce the number of eggs to four and a little more water.

I’m excited that the recipe turned out so well because it is the perfect match for the jam!

Since I started writing this post and made the jam, I’ve talked to a few people about the recipe. I’ve been told that my jam is really more of a fruit butter based on its consistency and the method of cooking. Strawberry butter just doesn’t have the same ring to it as strawberry jam, so I decided to stick with calling it jam. It’s still yummy no matter what you call it though 🙂

Happy Mother’s Day and some Honey-Cocoa Mixed Nut Butter

It’s crazy how social media works, isn’t it?

I follow Lindsay on Instagram (find me at eathealthybehappy), so I saw when she posted a photo of the Cookie Dough Nutty Butter she got from Sarah at The Smart Kitchen. I immediately found Sarah’s blog and started looking for the recipe (if you go there now, you will be teased with a post titled Chocolate Chip Cookie Dough Nutty Butter, but no recipe! She’s keeping it a secret for now, let’s hope she shares soon!). I read through some other posts and figured out that she is from VA, right down the road in Charlottesville! How fun to find local bloggers.

I commented on her BLEND retreat recap post and told her I was also a VA blogger. She immediately e-mailed me back asking if I wanted to be part of the Virginia Bloggers group. My answer was yes, of course! I need to learn a little more about the group, but they are doing monthly meet ups which I’m super excited about! Hopefully there will be one soon.

Anyways, through reading her blog, I found her recipe for what she calls Nutty Butter and was inspired. It’s basically a nut butter made with several different nuts. What a fantastic idea! I decided that since I had just about half a cup left of some raw peanuts and a small amount of pecans and cashews, that I would make my own version.

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Here’s what I did:

Cocoa-Honey Mixed Nut Butter (Makes 16oz)

  • 1/2 cup raw cashews
  • 1/2 cup raw peanuts
  • 1/2 cup raw pecans
  • 1/2 cup raw walnuts
  • 1/4 cup almond slivers
  • 1/4 cup raw almonds
  • 1 tbsp butter
  • salt
  • 1/4 cup coconut oil
  • splash of vanilla
  • 2-3 tbsp honey
  • 1-2 tbsp cocoa powder

1. Preheat oven to 250 degrees.

2. Mix nuts together in a large bowl.

3. Melt the butter and pour over the nuts. Stir to coat all of the nuts.

4. Lay the buttered nuts on a baking sheet in one layer. Sprinkle salt over the nuts.

5. Bake for about 10-15 minutes or until they start to become fragrant. You don’t want to over-bake them; you just want them to get a little roasted.

6. Dump the nuts into your food processor and let it go. Stop and scrape down the sides if necessary. Add the coconut oil at any point. I usually do it once the nuts get crumbly.

7. Once it gets to a creamy state, add in the vanilla and the honey while it is still processing. It might clump up on you, but just let it be. It will get creamy again.

8. Remove the nut butter from the food processor into a bowl. Stir in the cocoa and taste. Add more honey and/or salt as needed.

9. Transfer to half-pint mason jars to store.

As you can see, it has a little bit of a grainy texture. It also has a very complex flavor (you were right, Julie!). I think when I make this again, I might leave out the walnuts. Their skins can be a little bitter and I think they were a little over-powering in this batch. You’ll have to try it for yourself and see what you think. Let me know if you do!

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I just got home from dinner out with my parents and my honey’s parents. We went to a local steakhouse which was having a Mother’s Day Prime Rib buffet. Great for my mother-in-law since that is her favorite! They also had salmon, pork tenderloin, two different salads, some greens cooked with broccoli and some sweet potato casserole. To end it all, they had some fantastic cheesecake!

I of course bought my mother a card for Mother’s Day (always a funny one because we like to laugh together!), but I also gave her a jar of my strawberry jam upon request. I wanted to dress it up a little bit, so I wrote this little card for it in the car on the way there…it was a little bumpy and my handwriting is a little less than stellar.

I had a glass of wine with dinner and apparently it showed in my eyes…plus, my right eye was really red because when I mowed the lawn earlier, I got a bunch of dust in it. What I’m trying to say is that this is not the best picture of me, but my mom looks great!

Guess who my honey takes after?? Doesn’t she have great jewelry?! She’s always very nicely accessorized 🙂

Happy Mother’s Day to all of the mothers out there! I hope you enjoyed your day to the fullest 🙂

Easy Guacamole

I really didn’t pay attention to the fact that yesterday was Cinco de Mayo! Clearly my honey and I did nothing to celebrate the occasion since we were fairly oblivious.

However, even though I didn’t do it on purpose, I did make one recipe on Friday that was very appropriate for the holiday- guacamole!!

I have never really liked the stuff until very recently. I’ve always thought avocados were very bland tasting and most guacamoles were overly flavorful with way too much cilantro, so I just haven’t eaten it. That is until my mom made it for Easter as an appetizer. It was so delicious, I couldn’t stop eating it. When I asked for the recipe, she said she bought a packet of mix at the store to mix in with the avocados, plus a secret ingredient. So the next time I was at the grocery store, I picked up a packet and made some. It turned out great, but I really wanted to make it from scratch.

I did a huge shopping trip on Friday and picked up some more avocados, a lime, some garlic, and my mom’s secret ingredient: Ro-Tel tomatoes!

Easy Guacamole (Makes about 2 cups)

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  • 2 ripe avocados
  • 2 cloves garlic
  • 1/2 can (or more!) of Ro-Tel HOT tomatoes with habaneros if you can handle the heat!
  • 1/2 lime
  • salt to taste

1. Peel the avocados and remove the pits.

2. Place the avocados into a food processor, along with the peeled cloves of garlic, and the Ro-Tel tomatoes.

3. Squeeze the juice of the lime over the avocados, then sprinkle with salt.

4. Blend the ingredients to desired consistency. I like mine all mixed together with barely any chunks so I let it go for about a minute.

5. Serve with your favorite organic tortilla chips!

Exciting News! Plus 2 recipes

Like I said the other day, I have a piece of exciting news to share; however, I’m going to make you wait for it!

And no, I AM NOT PREGNANT! 🙂

Before I get to my news, I want to share a little bit more about how I’m feeling on my diet/cleanse. It truly is quite remarkable how much better I feel now that I’m eating more veggies and protein. The thing is, I didn’t know that I was feeling bad

I would get a little bloated at times, especially after eating anything processed or just having a large meal. But the bloating had really died down since I stopped eating wheat (almost a year ago). I still had acne issues every once in awhile, but my face is a whole lot clearer than it used to be. And then there were still times that I’d get mighty cranky, usually after eating processed foods.

During the first few days, I was a little cranky, but that was more because I was mourning the fact that I couldn’t eat potatoes or rice or pasta or fruit! It wasn’t because of the food I was eating. Once I got into the groove of things with the diet and I started experimenting with new recipes, I’ve found myself to have loads of energy and I’m super happy 🙂

Plus, I don’t have any type of cravings whatsoever. Sure I look for something sweet every now and then, but I don’t have to have it all the time. And now, even when I eat something that isn’t technically sweet, it actually tastes sweet to me! Take for instance that just five days into the diet, I made mashed potatoes with milk for my honey and some friends. Naturally I had to taste them to make sure I had enough salt and butter in them. I was shocked to find that they actually tasted sweet to me! Crazy how the overly sweetened foods out there today fool our tastebuds into thinking nothing can be sweet without added sugar.

Doing this candida diet and researching more about the Paleo diet (in an effort to find new recipes), a whole new world of nutrition and healthy eating has opened up to me. I have found so many new blogs and loads of information on what our bodies actually need to be healthy that I don’t have enough time to read it all! It’s amazing to think how much society tries to dictate to us what is healthy instead of us listening to our bodies to decide if that __________(fill in overly processed food here) is what we need.

I’ve been keeping a daily log of everything I’ve been eating and how I feel throughout the day. I’ve been surprised to find that fatty ground beef puts me to sleep, lots of broccoli makes me bloat a little, and eating eggs every morning for breakfast is keeping me nice and full, and energized! Even if you don’t do a diet/cleanse of this type, it really is a great idea to keep track of what you eat and how it makes you feel. You can learn a whole lot about how much food affects you by doing this.

Okay, enough of that talk, onto some fabulous new recipes!

Creamy Spinach and Garlic Coconut Sauce (Makes about a cup)

A milk-free take on Alfredo sauce! 

  • 2 tbsp butter
  • 1 clove garlic, minced
  • 3/4 cup canned full fat coconut milk
  • 1/2 cup grated parm
  • dash of onion powder
  • salt and pepper to taste
  • Italian seasoning to taste
  • handful of spinach, chopped

1. In a small saucepan, melt the butter and add the garlic. Cook until fragrant.

2. Add the coconut milk and stir to incorporate garlic.

3. Add the seasonings, followed by the parm cheese. Whisk to incorporate. Let simmer for a few minutes, taste and add additional seasonings if need be.

4. Remove pot from heat. Chop your spinach and add, stir to incorporate.

5. Put lid on pot and let the spinach cook a little before serving.

6. Pour over chicken and veggies or stir the chicken into the sauce and then serve.

This was my first time ever tasting or using coconut milk and I’m pretty sure I could have drank it straight out of the can! The creaminess of the coconut milk, along with a touch of sweetness it adds, is reminiscent of cow’s cream so it has the same mouthfeel, but there’s also the added hint of coconut flavor. Look for more recipes using coconut milk in the near future 🙂

Vanilla Almond Milk (makes 4 cups)

A creamy and flavorful alternative to cow’s milk. Perfect for mixing with vanilla protein powder!

  • 2 cups raw almonds*
  • 4 cups cold water
  • 1 tsp vanilla
  • stevia to taste

1. Place the two cups of raw almonds in a bowl that has a lid. Add enough water to cover the nuts and put lid on. Place in fridge and let soak overnight or for at least 8 hours.

2. Rinse and drain the almonds when you’re ready to make the milk.

3. Add the soaked almonds to a blender** followed by the four cups of water.

4. Puree the heck out of it! I did mine for at least a minute if not more. It will become quite frothy.

5. Now you need to strain out the almond bits, so there are two ways you can go about doing that. You can pour the milk mixture over a cheesecloth into a bowl and squeeze the milk out. Or you can use a fine mesh strainer and press the milk out with a spatula, which is what I did.

6. After straining out as much milk as possible, pour it back into the blender, and then pour again through the strainer or cheesecloth. I found that I got a lot of extra almond bits by doing this a few times. Plus, it makes a much smoother final product.

7. After you’re done straining it, stir in the vanilla and stevia (I did half of one small packet of Sweet Leaf). Store in mason jars or other airtight containers in the fridge. Shake before drinking. Should stay fresh in the fridge for 2 or 3 days.

*You can use blanched almonds for less leftover almond meal, or you can use the ones with the skin on. I used almonds with the skin on and it turned out fine.

**I tried to make this in my food processor at first, but it was too much liquid. I ended up using my Kitchenaid blender on the liquefy setting and it worked great.

Save the leftover almond puree and roast in the oven at 250 degrees for awhile. It makes great almond meal to use in baked goods!

I just bought almond milk for the first time the other day because I wanted something to replace the cow’s milk I’m not able to drink right now. I got the unsweetened vanilla and it is delicious! However, it has added vitamins, plus other junk to thicken it up. I just don’t think it agreed with me because I was immediately bloated after drinking it. Therefore, I decided to try making my own, which turned out to be quite easy. A little time consuming, but not difficult. I probably won’t be making it weekly, but I could see me making it every once in awhile.

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And now for the exciting news…

I finally got a car!!!!

If you don’t remember, I got into a car accident back in September and totaled my car. We were going to wait a few more months and try to save a little more money to buy me a car, but my honey’s principal offered a deal we couldn’t refuse!

It’s a Corolla and it’s super cute 🙂 It’s quite a bit smaller than an Accord (which I’ve had three of) so that’s going to take some getting used to. But, it’s practically brand new and is going to get excellent gas mileage!!! I only got 23 mpg the other day in my little brother’s V6 Accord, which is terrible especially since gas is now $3.55…Luckily I found someone to carpool with to work a few days a week. It has saved me so much already!

The only bad thing…my honey brought it home on Thursday and then left on Friday for Colorado! We haven’t even gotten the title yet, so we haven’t gotten tags and we haven’t gotten insurance on it. It might another week once my honey gets back before I can start driving it 😦 Oh well! It’s fun to look at in the driveway for right now!

One Month Off

It’s officially been one month since I last posted. And wow, a lot has happened in that month! I have tons to fill you in on, so this post is going to be random, but you’ll get a great recipe at the end 🙂

First of all, going back a month to my birthday (or really, a few days after my birthday since my honey had to work that night). I found an incredible yellow cake with chocolate buttercream frosting recipe made with coconut flour. I halved the recipe, which was just enough for us to eat for a few days. It was actually super close in taste to a traditional yellow cake, so I was very happy with it!

I made my honey take a few pictures and sing me Happy Birthday 🙂

Then Titan wanted in on the cake!

Speaking of Titan, he has finally healed from his wound.

It has been an incredibly long month with him because he just hated being hurt and being limited movement wise. He destroyed 5 different types of cones/collars meant to keep him from licking his stitches. After he ruined the first one, he proceeded to pull out some of his stitches and open the wound back up. That meant we had to take another trip back to the vet to get new stitches and more medicine for him…and a new cone!

Here he is right after the initial stitches. He was so drugged up!

This is the first round of stitches. Sorry if it grosses you out! The noodle-looking thing is called a drain. It helps fluid drain out of the area.

And here is the “cone” that lasted the longest! Isn’t it cute? 🙂

Because he couldn’t run, he wasn’t able to wear himself out during the day. Therefore, he wanted to get up in the middle of the night. This of course threw off his entire schedule and ours. I can’t tell you how many times I was up in the middle of the night out in the freezing cold (and rain and snow sometimes!) with him just walking around because he wasn’t tired!

He’s finally back to his old self and is now free to run around. We ended up getting an invisible fence and that has been super helpful, especially considering he took off after another dog a few weeks ago and I had to chase him through the wooded hill behind our house. I’d say I probably ran a mile and a half trying to figure out where he went! It was less than amusing.

Moving on from the pup, I’ve made lots of changes to my life in the past month.

1. I’ve decided to go shampoo-free! It’s been awesome, but a little gross at times. I started out by just washing my hair every other day, trying to train my hair to not need washing every single day. I had a few really bad hair days, but now it is calming down a bit.

I decided to stop using shampoo for a few reasons. I am going to save a TON of money by not buying shampoo anymore (yes, I was buying semi-expensive Aveeno!), and I’m not going to be exposing myself to harmful chemicals anymore! I simply mix one tablespoon of baking soda with 8 oz of water (shake before each use). I used two old 10 oz jelly jars to store my new shampoo and conditioner in and just put them in the shower where my old stuff used to be. I pour a small amount on my hand and rub it into my hair and I also will pour a little right onto my hair. It definitely doesn’t suds up, and that took some getting used to, but I can definitely feel it in my hair, so I just use my fingers to “wash” my hair the same as I did with shampoo. I rinse it out and will sometimes follow up with a water/apple cider vinegar mixture as well.

To be honest, my hair  is much more manageable and much fuller. My hair has always just sort of laid there and not ever held a style (hence the reason for me keeping it so long!). But now, I can see and feel that it has body to it.

It’s really not hard to do and it is beneficial for many reasons, so I highly recommend trying it. I’ll try to keep you posted about my progress!

2. I’ve changed my eating habits…my honey’s aunt (the holistic nutritionist who has helped me become so much healthier! And gives me free eggs :)) has me on an anti-candida diet.

Now, there are many different versions of this type of diet, and lots of different opinions on what you can and can’t eat. The main focus for me is to eliminate all grains and all sugars (including most fruits and my beloved honey and maple syrup!!!). Mainly I am eating meat and veggies with some nuts and eggs thrown in. A few other things I had to cut out were potatoes and corn (starches), and milk (oh the horror!!!!!).

But don’t worry, I’ve gotten very creative and have come up with lots of great recipes I can have. One I’ll share today and another I’ll share later this week.

I’m on day 11 of the “diet” and I’m feeling great/stellar/stupendous/energetic/fantastic/amazing!! (seriously!) I still have another 18 days to go and I sorely miss my glass of raw milk every day, as well as eating all the fresh fruit I can get my hands on. However, I know that I’m healing my insides (and the rest of my body) by doing this diet/cleanse.

It is actually very similar to the Paleo diet, so in looking up recipes, I found two incredible websites that I want to pass along. The first is called Mark’s Daily Apple. He is the creator of the Primal Blueprint and has incredible information on his blog about healthy eating, the Paleo way. I highly recommend signing up for his newsletter and getting his free ebooks!

The second website I found is PaleOMG, which is a blog by a hilarious girl named Juli. She eats 99% Paleo and is a CrossFit coach. Her recipes are so out of this world that you won’t even notice there aren’t any grains!

If you’re interested in finding out more about candida and the diet, check out Whole Approach. They have a questionnaire you can take, as well as tons of information and recipes (in the forum).

3. I’ve gone back to yoga. I can’t remember the last time I picked up a weight to be honest! For some reason, my body is just tired of doing that, so I’m listening. I still feel incredibly strong, and in some ways stronger than before. Let me tell you, don’t underestimate the power of holding chaturanga to build up your triceps, chest and core!

I found some incredible YouTube channels with some excellent workouts and have been focusing on them. The Power Yoga with Bryan Jones videos are my favorite. Then, for short workouts, I turn to Flexible Warrior Yoga, especially the core one. I also love Tara Stiles, so I typically just search her name and do one of her workouts.

Things are going to be changing very soon though! I start with a new student personal trainer on Monday 🙂 I’m hoping to try out some new stuff with her, especially some CrossFit type workouts, but we’ll see what she has in store for me. I can guarantee it won’t be yoga though!

And finally…

4. I’ve enjoyed more time with the people in my life. Blogging is very time-consuming (especially when you work full-time!). Not only does it take time to put together a post, especially a well-written one with pictures, but reading others’ blogs and commenting on them also takes up a huge amount of time. The best way to get more readers to your blog is to read and comment on others’, so that’s what we bloggers do. I was spending a lot of my “free” time reading about other people’s lives instead of being present in my life.

Part of me absolutely LOVED it! I got to participate in discussions about topics that interest me and I gained a lot of knowledge from other bloggers (not to mention the copious amounts of recipes!! :)). The other part of me though felt like I wasn’t putting enough effort into my own life. Instead of making plans to meet someone for lunch at work, I would be reading other blogs or writing a post of my own. Instead of putting a lot of effort into making my direct-selling business successful, I was taking pictures of recipes I was creating, then editing them, then posting them. And most importantly, instead of spending time on the couch with my honey and my pup, I was commenting on as many blogs as I could just so they’d read my blog and do the same.

I just decided that I’d had enough. As much as I enjoyed sharing recipes and sharing my life, the time I was putting into it wasn’t worth neglecting the rest of my life.

The past four weeks of not blogging and not reading others’ blogs have been great! I found that I’ve been less stressed (except with Titan’s injury!) and I felt more present in my every day life. I’ve been able to reconnect with friends on campus since I have had a lunch date every week for the past month and have a few others scheduled in the next few weeks.

I have also enjoyed a lot more QT with my honey and pup (when they’re awake, that is! :))

I’ve decided to just blog about big events or when I have awesome recipes to share, and to not worry about staying up to date with other blogs right now.

This week will be a little different however. I do plan to post a few times, mostly recipes, but also a piece of exciting news!

The reason for posting today and this week? My honey is with some friends skiing in Colorado!!!!

I was just sent this picture:

Say a little prayer that he doesn’t get hurt (they’re skiing lots of black diamonds!) AND that he doesn’t get a tattoo…all the guys were teasing us women that they were going to, so we’ll see!

Now for the awesome recipe! Paleo and candida friendly 🙂

Green Crustless Quiche

A yummy change to my standard scrambled egg breakfast! Leftovers are great to heat up the next day, which makes for a super quick healthy breakfast to start your day. 

  • 4 eggs
  • 1/2 cup raw cream (yes, I can have cream, but not milk. The milk contains sugar, but the cream off the top does not!)
  • 1 small head broccoli, lightly steamed and chopped
  • handful of spinach, chopped
  • 1 inch piece of zucchini diced
  • salt and pepper
  • 1/4 cup of grated Parmesan cheese
1. Crack the eggs into a bowl and add the cream. Whisk together until they are completely mixed.
2. Add in the veggies (substitute whatever ones you have one hand) and stir to incorporate.
3. Season to desired taste and add the Parmesan cheese, then stir once more.
4. Pour into a greased baking dish (round, square, rectangle…it doesn’t matter!). I have found that coconut oil works best for greasing my baking stones.
5. Bake at 350 degrees for 30-40 minutes until it has puffed up and no longer jiggles when you shake the pan.