With the garden off and growing on it's own (thanks to all the rain), I am off to planning the rest of my summer. This weekend we have some fun planned for father's day and next week I am taking my 2 oldest kids to NYC to see "Matilda". It will be a fun filled, gluten-free, 2 days. I even found a new Paleo restaurant, Hu Kitchen, that I am really excited about. And I am looking forward to taking the kids to my favorite GF pizza/risotto place, Risotteria, that I haven't been to in years. I think we are going to eat our way through the city for sure. This is the first time I will be away from my toddler, so that should be interesting. Must remember to bring my breast pump.
And while we are planning all this fun, I am also in the middle for planning our annual musical theater summer camp coming up at the end of next month. Actually the first day of camp is my daughters 9th birthday. Wow, must think about that too. :) Well, summer is my favorite time of year and as much planning as I am doing, I am also spending lots of time just relaxing and putting my feet in the sand and not forgetting to enjoy all the moments that I am planning for.
Tuesday, May 21, 2013
Wednesday, May 01, 2013
Today I feel gratitude for all that is. I woke up this morning with tears in my eyes remembering those that I will never hug again, but today I must look ahead. It is May Day. Spring is hear and new life is growing. Buds, sprigs, babies of all kinds are growing strong and vibrant as they should be. Although their strength is interdependent on the life that came before them, it is their turn to bask in the sun. And it is my turn to hold my loved ones close and feel the warmth on my back letting me know I am here and I am safe . It seems unfair to me that there must be death for new life. But It is that process of letting go and yet holding on at the same time to that spark. that love, that strength..... that the torch of life is passed on and never dies.
Happy May Day!
Thursday, April 25, 2013
These pops are not only beautiful, delicious and fun to make, but they are supper nutritious. Spring time is the perfect time of year to get outside and put those weeds to good use. Violets are full of vitamins and have so many health benefits. My kids love collecting the violets, making these pops and we all love eating them. What a treat!
What you will need:
- 2 1/2 cup freshly picked violets without stems (separated)
- 5 cups boiling water
- Juice from 1 lemon
- 10 - 20 drops stevia or honey to taste
- 1 t vanilla
- ZOKU Quick Pop Mold
Pour boiling water over 2 cups of violets in a glass bowl. Let sit covered for 6 - 8 hours to create an infusion. Stain the flowers out of the water. The water should be a pretty blue color now. Add the lemon and watch the magic happen. Then add your vanilla and sweetener to taste. Place the other 1/2 cup of violets in a glass of water. Using tweezers, take the wet violets out of the glass and place them on the insides of your ZOKU pop mold. They should stick to the side. Then place your stick in mold and you are ready to pour in your liquid. Watch it freeze in about 7 minutes and then enjoy this spring time treat.
Thursday, April 04, 2013
Here are some yummy pancakes that we have been loving lately. Hope you try them!
Best Banana Nut Pancakes (Gluten Free, Grain Free, GAPS, Paleo)
6 T Coconut flour
3/4 C Milk (you can use coconut milk)
A Couple Pinches Baking Soda
1 Banana, chopped
1 t GF Vanilla
Use butter, coconut oil or lard to fry them up in a pan. Make them small as they will be easier to flip.
Friday, March 01, 2013
A time for love, a time for sharing, and a time for sharing the love with those you love. I can't think of a better way to do all that then to get cooking together. We made these delicious grain free, almond cranberry upside down cakes for our valentines breakfast this year. Yummy!
John surprised me with these beauties.
He never forgets the golden rule for a cook.....taste, taste, taste.
Teaching his little brother why cooking is so much fun!