Have you ever thought about what you were doing a year ago? A year ago yesterday I gave birth to my second beautiful baby girl, Cecilia. Watching Cecilia grow and develop this past year has completely amazed me. She is walking, talking, pointing, laughing and I’m loving every minute with her and her sister. A year ago I also started my primal journey. It has had it’s ups and downs, but a very challenging, necessary, and rewarding lifestyle change for me overall. In honor of the one year mark I wanted to share with you a “top ten” list (in no particular order) of things both learned and lived from this past year. Hope you enjoy!
1. Watching an episode of Biggest Loser and realizing I could be a contestant. A definite low point for me last year! (And I wish I could say I was still pregnant when this moment happened.)
2. Goat’s milk (to me) tastes like I’m drinking the actual farm in liquid form. (I really did try!) I’ll stick with my almond milk, thank you.
3. Discovering how majorly sensitive I am to gluten has not been fun. I’m grateful for alternatives that don’t leave me missing out on anything or running for relief. (Wink!) Almond flour is my new friend. Coconut flour ranks up there too!
4. Playing, running, jumping on my new (to me) trampoline with my kiddos and not tiring quickly because I am morbidly obese is a pretty good feeling.
5. Clothes shopping is way more fun when you are more a size 8 than a 16! (Turning red now!)
6. Making sacrifices so that we can eat better, be healthier, and (hopefully) live long, active lives for ourselves and our children is worth it.
7. Quitting my job to stay at home with my girls is turning out to be one of the best decisions of my life! I have more time to make yummy treats and delicious dinners. (I’ll be posting more recipes soon!)
8. More people than you think are living this lifestyle. It’s so wonderful to have friends who support you and who you can share ideas, recipes, blogs, and the joys and sufferings with.
9. Farmers Markets are not just for dog-lovers, hippies, or snobs. Everyone is so friendly and my family and I have grown to love our weekly market days.
10. 85 pounds lost in one year, feels pretty amazing. Now the only reality show I’m afraid of is “What Not to Wear!”
I’m so sorry I have been gone for over a month!! Sheesh! Here’s just a short list of the things that have been happening around here so you can see why my brain is a little consumed! At the beginning of June my sister Rosemary came to live with us for the summer, we had our Vacation Bible School (which I’m the director), started our summer Bible Adventure classes, searched for a house, found a house, bought said house, closed (waiting to move in this coming weekend!), had our house on the market (finished with that), still working full time, and just trying to keep up with a toddler and an infant who is now crawling/standing/walking along furniture like it’s her J-O-B! Whew! I need a nap!
I am happy to report that with everything going on, I have happened to drop another 3 pounds, bringing me 2 pounds withing the 80 pounds lost mark!!! Yippee! I have some new recipes to share soon PLUS we’re heading to the beach with my WHOLE family in a couple of weeks and I have a lot of food planning in the works. I can’t wait to share!
Today was Kateri’s 2nd birthday and all she wanted for her special day was a cupcake. I searched high and low for a primal friendly recipe that would make her smile. Mission accomplished! I found the recipe for the cupcake and the icing on Elana’s Pantry. I will be making these for many occasions to come I’m sure.
What you’ll need for the cupcake:
- 1/2 cup coconut flour, sifted
- 1/2 tsp celtic sea salt
- 1/4 tsp baking soda
- 6 eggs
- 1/2 cup grapeseed oil
- 1/2 cup honey (Elana uses agave, I’d rather use honey)
- 1 TBSP vanilla
Preheat oven to 350.
Combine coconut flour, salt, and baking soda. Set aside.
In another bowl blend together eggs, grapeseed oil, honey, and vanilla.
Mix the wet ingredients with the dry ingredients using a mixer or hand blender until smooth.
Pour batter into well greased muffin pan or I used the paper cupcake holders. Bake for 20 minutes and let cool completely before icing.
Chocolate icing-What you’ll need:
- 1 cup dark chocolate chips
- 1/2 cup grapeseed oil
- 2 TBSP honey
- 1 TBSP vanilla
- Pinch of celtic sea salt
In small sauce pan on low heat, melt together chocolate chips and grapeseed oil.
Stir in honey, vanilla, and salt. Put in freezer for 15 minutes.
Remove from freezer and with a hand mixer whip until it is thick and fluffy.
So what do you do for the love of your life when he turns 30?! You throw him an Avenger themed birthday party complete with Avenger plates, balloons, signs, a centerpiece, and one totally delicious homemade cake. I found this recipe for carrot cake on Elena’s Pantry and came up with my own icing.
What you’ll need for the cake:
- 3 cups blanched almond flour
- 2 teaspoons celtic sea salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg (I may cut this back slightly the next time I make it.)
- 5 eggs
- ½ cup honey (She used agave, but I try to avoid the processed stuff. The honey was great in the cake.)
- ¼ cup grapeseed oil
- 3 cups carrots, grated (Do this ahead of time.)
- 1 cup raisins
- 1 cup walnuts (I’d use pieces or chop them before adding them.)
What to do:
In a large bowl, combine the almond flour, salt, baking soda, cinnamon and nutmeg. Next in a separate bowl, mix well together the eggs, honey and oil.
After mixing add the carrots, raisins and walnuts into the wet ingredients. Pour into the dry mixture and stir together.
Grease two 9” round pans and pour 1/2 of the batter into each one. Bake at 325° for 35 minutes or until a toothpick comes out clean from the center.
Cool to room temperature before icing.
What you’ll need for the icing:
- 1 1/2 cups heavy whipping cream
- Honey to taste
- 1 tsp vanilla
- 4oz regular cream cheese
What to do:
Whip cream for about one minute and then add honey and vanilla. Continue whipping until soft peaks form.
Add cream cheese and whip until well mixed. Spread over cooled carrot cake.
Keep in refrigerator until about 30 minutes before you are ready to serve. Take a slice and enjoy!! Happy Birthday, Michael!
I was determined when I decided to go primal that I would find and make meals that my whole family would love. When I came upon this recipe for Primal Lasagna, I knew I had to try it. I was nervous about the zucchini (since I am not the biggest veggie lover) but it did not disappoint. Even Kateri has seconds whenever we make this. It takes a bit of time, but it’s worth it!
What You’ll Need:
- 1 lb ground Italian sausage
- 1 lb ground beef
- 1 medium onion chopped
- 2-3 cloves of garlic minced
- 1 - 14 oz can of tomato sauce
- 1 - 14 oz can of diced or crushed tomatoes (mostly drained)
- 1 teaspoon kosher salt
- Spices (choose your own preferred flavors):
- 2 TBSP fresh Italian Parsley finely chopped
- 1 TBSP fresh oregano chopped (or 1.5 tsp dried)
- 2 tsp fresh basil chopped (or 1 tsp dried)
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1.5 - 2 lbs of zucchini squash (sliced and peeled nets about 1-1.5 lbs total)
- 2 eggs
- 1/4 cup of grated Parmesan
- 16 ounces whole milk ricotta cheese
- 16 ounces low moisture mozzarella grated
Slice zucchini into thin horizontal sheets similar to lasagna pasta. Lay out and pat dry on paper towels. I do this first so that some of the moisture from the zucchini has time to dry out. No one likes soggy “pasta.” Set aside.
Brown Italian sausage and ground meat on medium to medium high heat. Drain. To the meat mixture add diced onions and allow to soften for 5 minutes. Add in garlic, stir for 30 seconds.
Gently stir in tomato sauce, diced tomatoes, salt, and Italian seasonings with meat. Reduce heat and allow to simmer stirring occasionally for about 15 minutes.
Combine ricotta cheese, grated Parmesan and eggs in a bowl until mixed well.
Preheat oven to 375 degrees F. Check meat sauce for flavoring, adjust if necessary. (If you’re sauce is too acidic for your liking you can add 1 tsp of honey.) Once the meat sauce liquid has reduced remove from heat and line up all ingredients to assemble the lasagna.
In a 13x9 glass baking dish begin layering as follows:
Repeat as necessary. (My baking dish can only hold enough for 2 layers.)
Bake for 45 minutes or until bubbly throughout and cheese is dark golden brown. Let is sit for about 10 minutes before slicing. ENJOY!