January 12, 2015

A New Year, A New Focus..... And some delicious Cauliflower "couscous"

It almost feels weird getting back into blogging. I have taken a super long break from it and have been focusing all of my time on my three littles. And I could not be enjoying my time more. But, as the oldest now spends over half his day in kindergarten, and my 3 year old will play by himself for hours, and my toddler takes a solid 2 hour nap everyday, I have found myself needing something for "me to be working on. Don't get me wrong, I love playing with these boys all day, but there are a few minutes in the day that I would like to be working on something for me. And I think my life is finally to a point that I can dedicate some time for it. So here I am. Back at it. And honestly I had no intentions of posting a recipe anytime soon, but I have had several people ask me when I am going to start posting recipes again, and I felt it was time. 

This year I am re-foscuing on feeding my family natural. whole foods. While we mostly eat that way anyways (besides a few treats here and there), I felt the need to re-energize myself on menu planning, exercising, and re-inventing our diet to be fun, satisfying, and completely free of processed anything! I am constantly being emailed by friends or even random people who know we eat well, asking me for advice on how to feed them and their kids, how to balance everything, and of course recipe suggestions. So here we are. A new year, and a new focus. I am focusing on using my talents and passions and helping others live a healthier and happier life! The picture below looks terrible. In fact the cauli "couscous" does not look at all appetizing! I didn't think to take a picture until we ate most of it and packaged up the rest for later. And I thought, maybe I would like to use this recipe sometime. Next time I make it I will update the picture, but until then trust me when I say this salad is seriously amazing. I had everyone eating it up! It is somewhat of a pain to make, but makes a huge batch and is so good the next day. Its a great way to fuel your body and enjoy what you are eating. Below I am posting a bit about the benefits of some of the ingredients in there .. Enjoy! 

Cauliflower: Cauliflower contains sulforaphane, a cancer fighting agent. It is a great anti-inflammatory and provides 77 percent of your daily need for vitamin C. 

Bean Sprouts: When you sprout anything, the Fiber, Protein and Vitamin content increase dramatically. Sprouting the lentils and beans also makes them much easier to digest. 

Avocado: Did you know avocados contain more potassium than a banana? Yup, thats right. They are also loaded with vitamins, from vitamin C, K,to all the B's. My favorite reason for eating them is they are loaded with monounsaturated Fatty Acids, making them the perfect healthy fat. I will be writing a post soon on the importance of eating lots of healthy fats :) 

Cauliflower "couscous"
Recipe adapted from Green Kitchen Stories 
1 Large head of cauliflower (I used a mix of orange and white, thats why mine is a weird color)
1 handful parsley, chopped
1 handful cilantro, chopped 
1/2 cup diced bell peppers ( I used a mix of red and yellow) 
1/3 cup toasted pine nuts
1/4 cup feta cheese crumbled
1/4 cup (or so) of crunchy mixed sprouts, or broccoli sprouts
1 avocado, diced
2 tablespoons chopped green onions 
1 tablespoon capers
1 lemon, juice
1 tablespoon of avocado oil, or cold pressed olive oil
salt and pepper to taste

1: Bring a saucepan with water to a boil
2: Meanwhile, coarsely chop the cauliflower and place the florets and stem in a food processor and pulse until fine couscous, or rice like texture. Do it in batches if it won't all fit. 
3: Pour the cauliflower into the boiling water, and lower heat to simmer and cook for 3 minutes (or slightly less).
4: Drain the cauliflower in a fine mesh sieve and let drain completely. You may have to spoon it around to let water run out. Pour into a serving bowl. Toss in everything but the avocado, feta and pine nuts and toss to combine. Serve warm, or I prefer it chilled. Once chilled, toss with avocado, pine nuts and feta and serve. 

A little green smoothie for me and these little monsters! 

April 15, 2013


Let me start out by saying that this hummus recipe is really just a base for so many other flavor combinations. It is a simple, easy, low ingredient hummus, and you can enjoy as is, or take it in any direction. My boys absolutely love hummus, and I find it's the best way to get them to eat their veggies, plus they are getting extra protein with each bite. Now on to the recipe. 

Your Basic Hummus
makes about 2 cups

2 cans no salt added chickpeas, rinsed and drained well
1/3 cup tahini sauce (sesame paste)
1 large clove garlic, minced
juice of 1 lemon
1-3 tablespoons extra virgin olive oil (depending on consistency)
1/2 teaspoon ground cumin
salt and pepper to taste

In a food processor combine all ingredients and blend until smooth. Thats it. Enjoy!

March 18, 2013

Grain Free Coffee Cake

One thing I am passionate about is trying to live the most natural and healthy life we can, but it can be very challenging to eat, drink, sleep, and nourish our bodies naturally and healthfully. There are so many foods, products, and companies that use words to fool us into believing what we are putting in or on our bodies are "good" for us, when in reality half of those products have very harmful ingredients for our bodies. For me it starts with food. When feeding myself and my family, I try to feed us organic, natural whole foods. No packaged products with hidden ingredients. That being said it can be challenging and tedious and expensive to do so. One way I keep encouraged and reminded of these things is through a few blogs I read. They inspire me through food, life stories, and sharing their products they love as well. Also, it helps to have friends who are also doing the same. My closest friends are a good source for me on skincare products that are safe and natural, as well as vitamins and supplement referrals. One blog I love, and have been following for the past couple of years now is Roost Blog. She recently wrote a post about a skincare line that is natural and safe, and one that she loves. She has also collaborated with the skincare creator Tata Harper, and is giving away one of their products. I loved reading her post this morning because it reminded me of the importance of what we feed our skin as well. I hope you find it a good read, and find my natural recipes encouraging to you as well! Happy Monday! Update: If you are looking for a great line of makeup that is not toxic to your skin, Coco from Roostblog has also wrote a beautiful post about some great products as well! 

Grain Free Coffee Cake
Serves 6

For the Cake:

    2/3 cup honey 
    1/4 cup butter, melted
    4 eggs
    1/2 cup almond milk
    3/4 cup almond flour
    3/4 cup sifted coconut flour
    2 tsp. baking powder
    1/2 tsp. salt
1. Preheat oven to 350 degrees. Grease or butter an 8×8 baking pan.
2. Combine honey, butter, eggs and almond milk in a bowl until well combined.
3. Combine almond flour, coconut flour, baking powder and salt in a separate bowl.
4. Mix dry ingredients into wet ingredients. Stir well.
5. Pour HALF of the cake batter into the prepared cake pan and spread out evenly.
6. Prepare streusel.
Streusel Ingredients:
    1 cup chopped pecans
    2 Tbsp. honey
    1/4 cup butter
    1 1/2 tsp. cinnamon
    1 tsp. coconut flour
1. Combine all the streusel ingredients in a bowl.
2. Distribute half of the streusel over the batter in the pan.
3. Pour the rest of the cake batter on streusel and top with remaining streusel.
4. Bake at 350 degrees for 28-35 minutes. Remove from oven when a knife inserted in the middle comes out clean.

February 10, 2013

Harvest Muffins with Cashew Cream

Quick update on the Fam, then back to the food: We are now at week 16 in our pregnancy. I am so thankful we have made it past the first trimester blah. I am thankful to be cooking again, and making much better health choices. I actually feel pretty great now, and have most of my energy back. Woohoo! Emory started Montessori School 3 weeks ago, and loves it! I could not be more happy with our decision to send him there. He is blossoming, and growing, and learning, and seems to be enjoying every second of it! They are an amazing school, and I feel blessed to be giving my son the best education he can have right now. Adlai is now 18 months and boy does this kid have a personality. He is my goofball, my clown. He loves attention, and seems to get plenty of it :). He loves his brother and copies EVERY single thing Emory does. The boys are best buds, and look out for each other already. As a mom, there is nothing more rewarding and heart-melting then watching your kids have so much love and adoration for each other. ASSUMING this next baby is most likely a boy :), I am very excited to see how (he or she) gets to grow in love just like the other two. And lastly, my wonderful and giving husband. When we met I knew Toby was an ambitious man. And throughout our marriage he has achieved and accomplished A LOT. We celebrate our fifth year of marriage this year (in August), and I could not be more proud of the man I married. He is on the brink of some awesome new business adventures. He is an extremely terrific people person, and has found himself in this amazing network of people who are all entrepreneurs and of the like. I love seeing him grow, inspire, and be inspired. He is my best friend, and I am so lucky he works so so so very hard so me and our boys can stay home together and make the best memories I could ever ask for. Life is wonderful :), and we are so blessed. 

Now, back to the food. Seeing as how I am 16 weeks pregnant and need to be making smart health choices, I have been experimenting with a lot of grain free sweets, and have loved them all! Unfortunately I didn't have my camera for most of them. Finally yesterday I was able to photograph these delicious muffins. They are delicious and really moist. Packed full with carrots, apples and zucchini. Spiced with a hint of cinnamon, and finished with a dairy free cashew cream. Absolutely wonderful! 

Harvest Muffins with Cashew Cream
Gluten/Grain/Refined Sugar Free
Adapted from Roost Blog
For the Cake

  • 3 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 melted butter, ghee, or oil of choice
  • 1/4 cup honey
  • 1 1/2 tsp pure vanilla extract
  • 3 eggs
  • 1 cup grated zucchini
  • 1 cup grated apple
  • 1 cup grated carrot
Preheat Oven to 350F. Grease a muffin pan, or use individual molds as pictured above. In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into greased tins and cook for 25-35 minutes, until a toothpick inserted into the center comes out clean.

For the Cashew Cream (Makes almost 2 Cups)
  • 1 cup raw cashews, soaked for 3 hours, water discarded
  • 1/2 cup fresh apple juice
  • 2 medjool dates, pitted
  • 1 TBS honey
  • 1 vanilla bean, seeds scraped, pod discarded
In a high speed blender combine ingredients until very smooth. Spread on muffins.

Cake can be stored in an airtight container for up to 4 days at room temperature, or refrigerated for a week.