Trying to Make a Comeback….

Hello long lost friends!!!  I am wondering if it is at all possible to make a “graceful” comeback into the world of blogging…it’s only been, ya know, three months!  For what it is worth, here goes nothing…

I think I left you all wondering whatever happened with all those doctor visits and lengthy tests.  Well, that has been a large part of my absence to blogging, but I finally have some answers to share. 

I will try and spare you all the details (I am still trying to figure out what it all means myself!) and give you the shorthand version…

#1:  I have a leaky gut….This was no surprise to me, although the surprise came with the results as to what is causing the leaky gut.  I had hoped to some extent that the Paleo lifestyle that our family had adopted for the last 9 months or so would have helped tremendously with several of my gut issues.  Was I ever wrong!  I discovered that the foods I thought were a “healthy” part of my diet were indeed the culprit to most of my digestive problems…celery, grapes, lettuce (all kinds…you know how much I LOVE salads!), chocolate, pecans, walnuts, peaches, broccoli, bananas, parsley, oregano, dill, etc…  YIKES, that’s a whole lot of food that I can’t eat!

#2: I have Celiac…Although I have taken on a gluten free diet for some years now, I never considered “cross-contamination” issues.  I am still learning more about the disease and trying to equip myself and the kitchen with the necessary tools to make life somewhat easy.  In addition to the Celiac my body has decided that it also wants to reject any sort of grain (though it may be gluten free) and cause me to go into a stomach upset like none other!  My doctor said that this is large in part because the little “villa” and “micro-villa” that line the intestines are so damaged that they can’t do their job and “chop” up the food in order to be easily digestible.  I am currently taking a digestive enzyme and lots of probiotics to try and mend this problem.  You can read more about Celiac here.

#3: My body is not making enough Serotonin….Serotonin is a neurotransmitter produced in the brain which influences the functioning of the cardiovascular system, immune and gastrointestinal systems.  I didn’t realize what a large part Seratonin plays in digestion.  If you want to read more on this you can check out this article.

#4: I have a sulfur/sulfite intollerance….Sulfur is actually very necessary for your body’s metabolic functions, but excess sulfur can cause lots of problems.  What this means for me is the need for a low sulfur diet.  I have already been on this diet for 7 weeks and I am currently having to go another 8 weeks!  Let me tell you, this is one of the hardest things I have had to do!  On the low sulfur diet one CANNOT have onions, garlic, kale, cabbage, cauliflower, spinach, collards, turnips, radishes, arugula, pickles, raspberries, cranberries, dried fruit, animal products, eggs, soy, dairy, etc…  There is not a whole lot of options left my friends!!

#5: My body is not breaking down and utilizing proteins and fats…This is kind of a problem when I can’t have “meat protein” because of the sulfur issue.  My doctor okayed me to have a protein shake (or two) everyday and I am allowed a small amount of meat once a week…oh yeah!!  I am also upping my omega 3 intake…having flax, chia seeds and/or hemp seeds everyday along with my fish oil supplement. 

There you go, in a nutshell!!  Sounds crazy, huh?  IT IS!!

As I struggle to figure out what I can and can’t have to eat, meal planning continues to be quite a challenge.  While I have no problem coming up with great meals for the rest of the family, there seems to be far too many modifications that have to be made for myself.  Needless, to say I am trying to not let it get me down and realizing that this is just not my time to be creative.  It is more important that I strive to heal my body, rather than giving myself anxiety over creating a fabulous meal!  

Such a good reminder for me to have on the refrigerator door!! 

One “tool” that has made life a bit easier in the kitchen is this fun little gadget that my hubs got me for my birthday…a spiralizer!  I am making zucchini, yellow squash and butternut squash noodles like there is no tomorrow!  It’s quick and easy…just a little coconut oil in the pan, add your noodles, add some seasonings and saute for a couple of minutes!  I like to mix in a few other veggies for myself and for the fam I make homemade meatballs and spaghetti sauce.  Check it out,  Amazon has it on sale right now!

I can’t wait to try potatoes and apples next!!

This dinner has become one of my favorites…and well-liked by the rest of the family too.

Harvest Vegetable Tacos

Ingredients:

2 small eggplant

1 zucchini, chopped

2 Tbsp. coconut oil + more for roasting eggplant

1/2 tsp cumin seeds

1/2 red pepper, diced

2 tomatoes, skinned and diced

1/2 Tbsp. smoked paprika

1 tsp. cumin

1/2 tsp basil

1/2 tsp sea salt

1/4 tsp pepper

Directions:

1.  Heat oven to broil.

2. Rub some oil on the outside of each eggplant and place under hot broiler.  Cook until skin is blistering off, about 15-20 minutes (turn as needed).  Remove skin and cube eggplant.

3.  Heat 2 Tbsp coconut oil in a large skillet.  Add cumin seeds and toast for a few seconds.  Add red pepper and zucchini.  Cook until tender.  Add in tomato and remaining seasonings.  Cook and stir for a few minutes.

4.  Add in eggplant and cook over medium-low heat for 10-15 minutes. 

I discovered these Grain-Free Flax Tortillas from Real Sustenance that are not only easy to make, but super tasty as well!

They are pliable and don’t fall apart after you’ve filled them with yummy goodness!  And make for a good alternative to my usual lettuce wraps…missing lettuce!

This was dinner last night…and probably for a few nights to come (when I find something that tastes good, I usually make enough for a couple of days!).  It’s a combination of spaghetti squash, which I was already using as a base for the hubs’ and princesses’ shredded beef dinner, roasted mixed vegetables (mushrooms, tomatoes, and asparagus), and a little of last night’s Harvest Vegetable mix.  I tossed it all in a skillet with a little coconut oil, sea salt, pepper and some rosemary.

 Super easy, super quick, and super delicious!

Ahhh, it feels good to be back!   Through my victories and my struggles I am reminded to be thankful that I have a “rich” life in Christ and He continues to love me right where I am at!  The trials I face today are only temporary and for that I feel blessed!

Blessings,

J’lene

Pinterest Projects and Summer Kick-Off!

It’s hard to believe Summer is already here!  And I’m so glad that it is!  While we had a great school year, I was definitely wearing down those last few weeks.  It was hard for me to keep the princesses motivated when I myself wasn’t feeling 100% and motivated!  In any case, we did it and we celebrated with an end of the year trip to the San Diego Zoo to see some of the animals we learned about in science and then treated ourselves to lunch at Stacked.  While it would not be my first restaurant choice (although their sweet potato fries are pretty good), it’s what the princesses chose to kick off their Summer vacation. 

As for me, I got started on some Pinterest projects I’ve had my eye on for a while now.  I had just finished painting my little Cailyn’s room and was looking for some ideas to get some of her “stuff” off of the floor as her room is a bit on the small side.  For the stuffed animals she just couldn’t bring herself to part with, I found these yellow wire baskets at Home Goods.

Hung with “Command Strips”, these can be moved without damaging the walls.  The intention was to create a little reading/play nook and I think it serves it’s purpose!  We’ve recently added a bean bag, which she loves to sit and read in!

Dollar store frames, some leftover spray paint, scrapbook paper and a little computer work = super cute (and cheap) framed art!

Another dollar store frame with a little spray paint and corkboard from Wal-Mart.  I happened to have some flowers in our craft box that I hot glued on to up the “cute” factor just a bit! 

I’m getting ready to tackle my Makenna’s room next…we’re amping up the western theme for her!

And speaking of projects, I’m super excited that our “family” garden is now producing loads of beautiful squash, zucchini, green onions, green beans, and hopefully some tomatoes real soon!  Unfortunately I can’t take credit for this garden, but it has definitely become a family affair.  The garden is at my parents’ place, but we all had a small part in getting it started and thanks to my dad’s awesome “compost pile” it is flourishing! 

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So far we’ve had roasted and sauteed lots of squash and I even put some in the freezer for soups and muffins…yes, there is a lot!

In the mix…yellow squash, green beans, green onion, some fresh cracked pepper, smoked paprika and a little coconut oil.

Our first grilled dinner of the Summer…Grilled Chicken with a Cucumber-Lemon Salsa and Honey-Yogurt Sauce (dairy-free)

Cucumber-Lemon Salsa

Ingredients:

1 seedless cucumber, chopped

I large tomato, chopped

1/4 cup red onion, chopped

2 cloves fresh garlic, minced

Zest of 1 lemon

2 Tbsp fresh lemon juice

Directions:

Place all ingredients in a small bowl and carefully mix.  Can use immediately or place in the fridge for an hour before serving to allow the flavors to meld!

Honey-Yogurt Sauce

Ingredients:

1/3 cup plain coconut milk yogurt

2 Tbsp coconut milk

1 Tbsp raw honey

Directions:

Place all ingredients in a small bowl and mix well.  Serve atop grilled meat or as a dip for fresh fruit.There’s something about farm fresh produce that gets me all giddy, which is why I so look forward to frequenting local farms and Farmer’s Markets during the Summer.  I’ve found a local “gem” just down the road from us which I find myself at more than once during the week!  Grebar Farms has had the best strawberries we’ve had, not to mention sweet blueberries, olallieberries (cross between a blackberry and raspberry), apriums (cross between an apricot and plum), and a load full of different greens (kale, collards, swiss chard, pea shoots and lots of fresh herbs)

Fresh Summer Strawberry and Arugula Salad with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of pepper.  A perfect side dish to any Summer grilled meal!!

 Kale Chips…one of our favorite snacks!

 Swiss Chard, Chicken and Onion Tacos all tucked into a homemade Paleo Tortilla…

Paleo Tortillas (great for tacos and wraps!)

Ingredients:

1 1/4 cup blanched almond flour

5 Tbsp psyllium husk powder

1 tsp sea salt

1 cup water

2 eggs

Coconut oil (for cooking)

Directions:

Combine dry ingredients in a medium mixing bowl.  Add eggs and mix well.  Add water and mix well.

Let dough sit for 2 minutes until it sets up a bit.

Separate dough into 10 balls.  Place onto oiled parchment paper (I used coconut oil).  Top with another piece of oiled parchment paper.  Roll out dough into an even circle shape…about 1/4 inch thick.

Heat a large pan to medium-high heat with a bit of coconut oil.  Place unbaked tortilla into pan and cook until light brown.  Flip and cook through on opposite side.  Serve up with your favorite fixings!!

Topped with homemade salsa!

There’s many more fun Summer days ahead of us, which means more “good eats” and lots more projects to accomplish!  Now it’s time to go soak up some sun…it’s a beautiful day in the neighborhood!

Blessings,

J’lene

More “Grain Free” Goodies!

Eight more days until vacation….not that I’m counting or anything!  Two more days until I get a haircut….not that I want to have a “new do” to sport at the happiest place on earth or anything!  Toiletries are all bagged in “airline regulation” bags….not that I’m starting to pack or anything! 

But, we have eight more days and I have to get my princesses successfully through this week of school so we can actually enjoy our vacation!  They are workin’ like champs and believe it or not they’ve asked to take reading books with them to keep up on their weekly reading assignments….thank you Lord for eager readers!  All this hard work deserves a little something sweet….

Almond Flour Chocolate Chip Cookies

(inspired by Detoxinista)

Yields 1 dozen cookies

Ingredients:

1 cup blanched almond flour

1/2 cup almond meal

1/4 tsp baking soda

1/4 tsp sea salt

2 Tbsp coconut oil, softened

1/2 tsp pure vanilla extract

1/4 cup pure maple syrup

1 organic egg

1/2 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine the flours, baking soda and salt.  Mix well. 

In a small mixing bowl, whisk together the coconut oil, vanilla, maple syrup and egg until well combined.

Add the wet mixture to the dry and mix just until combined.  Gently fold in the chocolate chips.

Using a tablespoon, drop the batter onto the prepared baking sheet.  Bake for 10 minutes, or until golden around the edges.

Allow the cookies to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.  Enjoy!

  It’s a toss up, I just might have to say these may be my new “favorite” chocolate chip cookies!  I love the slightly nutty flavor of the almond flour and the texture of these cookies won me over too! 

  These will surely please any of your pickiest eaters…they taste anything but healthy!!

Zucchini Almond Mini Bundt Cakes

(inspired by Against All Grain)

Yields 5 mini cakes (or 2 small bread loaves)

Ingredients:

1 1/2 cups blanched almond flour

1 Tbsp coconut flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp salt

2 organic eggs, beaten

1/4 cup raw honey

2 ripe bananas

1 cup shredded zucchini

Directions:

Preheat oven to 350 degrees. Lightly spray 5 mini bundt cake pans (or 2 small loaf pans) with cooking spray and set aside.

In a small mixing bowl, combine all dry ingredients.

In the bowl of a stand mixer, place all the wet ingredients and beat on medium for 1-2 minutes until fully combined.  Add the shredded zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all the dry ingredients are fully combined.

Spoon the batter into the prepared pans.  Bake for 30-35 minutes, or until the middle is set and a toothpick inserted into the center comes out clean.

These little gems make for a filling breakfast, snack or after dinner treat!  Top it with your favorite nut or seed butter and call it dessert!

A dense little cake with a slightly nutty flavor from the almond flour and a little hint of sweet from the honey….PERFECTION!!

Now wouldn’t it just be “perfect” if I could get a good night’s sleep and not worry about how I can fit all my shoes in the suitcase!!  Night all!

 

Blessings,

J’lene

Pickles and Paleo Experiments…

Can you say “heat wave!”  My oh my has it been hot!  And I know you really wanted to see a picture of my sweaty back to prove it! 

 Last week I did some long runs and the hubs got a kick out of how “wet” I was when I returned home.  I typically don’t sweat much and am quite fond of the warm weather, but 104 degrees is a little over the top warm!  Glad to see a little cooling in the forecast this week.

With all this heat going on we’ve taken a little break from working on the yard, however we did purchase some mini palms to plant hopefully in the near future!  We’ve been told that these guys are slow growing and pretty hardy, which I’m praying to be true because neither the hubs or I have a green thumb.  I think God has blessed me richly with friends who have an abundance of produce growing in their gardens this summer because He knows I can’t grow a thing myself!  In fact, last week I was blessed with a load of fresh cucumbers, zucchini, yellow squash, a cantaloupe and watermelon!  I was so excited to have all this wonderful and fresh picked produce, but wasn’t quite sure how I was going to put all those cucumbers to use….salads, cucumber water, as a snack with hummus??  And then the light bulb came on….PICKLES!! 

It made for a fabulous swap…homegrown cucumbers for good old-fashioned dill pickles!

The brine for these cucumbers was spot on for flavor and I love the little punch of garlic.

I was honestly afraid that I would have a bunch of soggy pickles on my hand….have no fear my friends, these are crisp and crunchy and perfect on your favorite sandwich (or straight from the jar is fine by me!).  I think the only thing I would do differently next time is to maybe slice the cucumbers a bit thicker for that extra “crunch” factor!

Garlic Dill Pickles

(inspired by Tasty Yummies)

Yields 2 large Mason Jars

Ingredients:

2 pounds cucumbers

2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons sea salt

3 Tbsp organic cane sugar
2 bay leaves
2 tablespoons whole coriander seeds
4 cloves garlic, peeled
2 tablespoons black peppercorns
a couple of sprigs of fresh dill (or a couple of teaspoons of dried dill)
Optional spicy add-ins: 1 or 2 spicy dried peppers, red pepper flakes or you can add some sliced jalapeños in with the cucumbers.

Directions:

Clean the cucumbers very well and slice them as thin as you would like them, I would say I cut mine to about 1/4″ thick rounds. You could also cut them into spears or leave them whole depending on their size. Place them in a large glass preserving jar or two smaller jars.

In a medium saucepan, bring the remaining ingredients to a boil, then reduce the heat and simmer for five minutes.

Remove from heat and pour the brine over the cucumbers. Place the lid on the jar and let cool. Once cool, refrigerate. You can start enjoying them the next day, but obviously they are better after a couple of days. They’ll keep for about 2 months in the fridge.

 So we’ve got yummy pickles coming out of our ears, which means we’ll be having sandwiches and wraps for lunch for the next month!  And unfortunately I can’t seem to think of many more ways to incorporated pickles…pickles in muffins or cookies just won’t cut it!  But zucchini, now that’s another story!  You won’t find anyone complaining over zucchini muffins, cookies or bread around here. 

This time around I thought it would be fun to experiment a little more with almond flour/meal.  I’ve used almond meal in my baking before and really love the texture and flavor that it offers to baked goods.  However, I have never used it solely on it’s own…until now!  I was beginning to fear the muffins may turn out to be too dense, but the combination of the almond meal and the blanched almond flour seemed to work just right.

Zucchini Almond Mini Muffins (Paleo style)

Yields 24 mini muffins

Ingredients:

1/2 cup almond meal

1/2 cup blanched almond flour

1/2 cup almond butter

1 tsp cinnamon

1 tsp baking powder

1 cup grated zucchini (squeeze out extra liquid)

2 organic eggs

1 tsp pure vanilla extract

2 Tbsp raw honey

1 ripe banana, mashed

Directions:

Preheat oven to 350 degrees.  Line a mini muffin tin with paper liners and set aside.

Combine all ingredients in a large mixing bowl and mix well.

Divide the batter among the cups, filling almost to the top.

Bake 15-18 minutes or until a toothpick inserted into the center comes out clean.  Remove from tin and cool on a wire rack.

**These muffins freeze well and make for a great snack for the kiddos!

The added banana provides a hint of sweetness making these little muffins perfect for any time of the day!  In fact, these were our go to snack for the first day of school today.

 We made it through the day with only a few tears from my princess Cailyn (it’s going to be a challenge getting her into the routine of things, but we’ll get there!).  We all enjoyed working in our new classroom space, complete with an “interactive” calendar (because mom finally got her act together and got it done!) for both of the princesses to work together.

Most days I can equate homeschooling with the idea of embarking on an adventure and I need to be well equipped!  The only way I feel “equipped” for this journey is if I’m walking in step with the Lord, so my day begins with Him.  I couldn’t be more thankful to the Lord for giving me the opportunity and blessing to be at home with our princesses.  More so, I am forever grateful that I can turn to the Lord for help and guidance moment by moment, step by step, throughout my day.  It is this that helps me to see victories in the little things, have joy as well as the peace and comfort I need during the days that are trying.  Homeschooling is a journey and sometimes a dangerous adventure, but I know the Lord is there to lend a hand when I fall and get me back on my feet to press on.  

Blessings,

J’lene

Oh my pizza pie!

It’s been a long time since I’ve enjoyed a good slice of pizza, but the funny thing is the only thing I’ve really missed about it is snatching up everyone’s leftover crust!  I tell the hubs it’s a pretty even exchange…you can can have my grease if I can have your dough! 

So, determined as I am, I put “Pizza” on the menu this last week in hopes of being able to create a delicious gluten free crust that the whole family would love.  I also knew going into this that it would definitely have to be yeast free because yeast and I still don’t get along very well!  And being the fact that I am loving the taste of almond flour in my baked goods lately I knew I wanted to incorporate it in this crust.  So, here’s what happened…a delicious thick crust with nice crisp edges that everyone so lovingly shared with me!

 Almond Flax Pizza Crust

Yields 1 12-inch pizza crust

Ingredients:

1 1/4 cups flax meal (you can grind your own flax seeds)

1/2 cup blanched almond flour

1/2 cup almond meal

1 tsp sea salt

2 tsp baking powder

1 Tbsp raw honey

1 tsp Italian mixed dried herbs (I used oregano, rosemary, and basil)

3 large organic eggs, beaten well

3 Tbsp coconut oil, melted

1/2 cup water

toppings of choice

Directions:

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper or silicon baking mat.  Set aside.

Combine the flaxseed meal, almond flour, almond meal, salt, baking powder and herbs.  Mix together until free of lumps.

In a small mixing bowl, beat together the eggs, oil, honey and water until smooth.

Pour the wet ingredients into the dry mixture.  Mix well until smooth.

Transfer batter onto the prepared baking sheet and press into desired shape (using the back of a spoon or spatula works well to spread out the batter).

Bake for 15 minutes in the center of the oven until cooked through or edges are slightly golden.

Add your favorite toppings and then return to the oven to bake for an additional 10-15 minutes.

 You can certainly make your crust thinner, but I thoroughly enjoyed this fluffy crust!  I started building our pizza with a generous layer of freshly made roasted tomato sauce.

 Then topped it off with some spinach, mozzarella and pepperoni.  Next time I’m definitely going with more veggies!

 I was so very tempted to break off a piece before it went back in the oven!

But I resisted and it was so worth the 10 minute wait!  Crispy on the outside, soft on the inside and no need for a napkin to “blot” up all the grease….WIN!!

Nourishing Thought for Today:

A Question for you:  What are the things that tempt you most (food or otherwise)?

We live in a world where temptations surround us each and every day and our faith will surely be tested!  However, we can hold on to God’s truth as we know that His Word tells us that “…God is faithful; he will not let you be tempted beyond what you can bear.  But when you are tempted, he will also provide a way out so that you can stand up under it.”  1Corinthians 10:13

Stand under the “umbrella” of God’s Word and you will make it through the storm!

(source)

Blessings,

J’lene

Zucchini-Corn Muffins & Some Improvements…

It’s hard to believe the start of school is just a few short weeks away!  We’re trying to squeeze in some last minute family fun before all the hustle and bustle begins.  Amidst all the fun, I’ve had to make some progress in getting this year’s school stuff in some sort of order.  So far I’ve purged and rearranged our bookshelf and managed to get this year’s curriculum for both princesses organized.  I also made some improvements to our “classroom space”, trying to make it more functional and fun for both girls….

“Up-cycled” table using scrapbook paper, paper bags, our favorite scripture and modge podge.

Made some room for a new white board and gave our “old” bookshelf a new facelift with some fresh paint.  I added some fabric boxes to hold flashcards, math manipulatives along with some odds and ends we use everyday (i.e. stickers, stapler, glue sticks, index cards, etc…).

  Framed “word lists” will hopefully be of help to my Makenna while working on writing assignments and a popsicle filled jar of free writes/ journal topics for the girls to pick from throughout the week will prayerfully make writing a little more fun this year! 

 

Both princesses will be taking an art class this year, so we made an “art wall” to showcase their projects!

As for me, I guess it’s safe to say that my current art projects can be found in the kitchen!  My latest creation was a bit non-traditional…a savory muffin packed with some delicious veggies!  And we have a winner!

Zucchini-Corn Muffins

Yields 12 muffins

Ingredients:

2 cups gluten free all-purpose flour (I use Bob’s Red Mill)

2 tsp baking powder, sifted

1 tsp xanthum gum

1/2 tsp salt

1/2 tsp ground pepper

1 cup almond milk

1 organic egg, beaten

1/3 cup grapeseed oil (or olive oil)

1/2 cup Mozarella cheese, grated (this can be eliminated to keep it dairy free!)

1 small zucchini, grated

1 cup frozen corn, thawed

1/2 medium onion, chopped

 Directions:

Preheat oven to 375 degrees.  Line a 12-cup muffin pan with paper baking cups

In a medium mixing bowl, combine the flour, baking powder, salt, pepper, and xanthum gum.

In a large mixing bowl, combine the egg, milk, oil, cheese (if using), zucchini, corn and onion.  Mix until thoroughly blended.

Gently stir dry mixture into wet.  The batter should be a little lumpy.  Evenly portion the batter into the prepared baking cups.  Bake for 20-25 minutes, until slightly golden on top or a toothpick inserted in the center comes out clean.

This savory little muffin had a slightly lighter texture than a cornbread muffin, which we all liked.  And mom, of course, loved it for it’s generous serving of veggies so neatly placed inside!  I decided to serve these little gems alongside this Creamy Avocado Pasta dish, which was out of this world good!  You can find the original recipe here.

I made a few slight changes to accommodate our family…subbed in some fun curly brown rice pasta, added an extra half an avocado and one tablespoon more of olive oil.  The results were fabulous and it was unanimous that we all loved our “green” pasta!

Hope y’all are having a great weekend!  Time to get back to some more projects because the clock is ticking!!

 

Blessings,

J’lene