Soaking Nuts

Soaking foods? I know this is good for me, but I don’t really have to time to add one more thing.  AND  I have no idea where to start.  It’s overwhelming, something I’ve never had experience with and don’t know anyone who does it.
Continue reading “Soaking Nuts”

Chocolate Pudding

This girl has a VERY NEW BEST friend!  You could probably say I’m a chocoholic, but in recovery!  I enjoy it on occasion, but I definitely don’t always have it on hand.  I saw a recipe for pudding that didn’t call for any dairy or eggs and it was chocolate!  WOW!  Who ever thought… When I first saw the recipe I thought “Who would ever try that?  There is no way that is even remotely close to real chocolate pudding… not the box stuff.. but real homemade grandma’s pudding!”   Continue reading “Chocolate Pudding”

In The Garden of Beasts

[amazon_link id=”030740885X” target=”_blank” container=”” container_class=”” ]In the Garden of Beasts: Love, Terror, and an American Family in Hitler's Berlin[/amazon_link]

In The Garden of Beasts
By Erik Larson

This is a long (375 pages – which is why there hasn’t been a book post in a while!) but intriguing book, especially if you find WWII history as interesting as I do.  I don’t necessarily like books about war, but this period of US and world history definitely captures my attention.  Part of it is the mere atrocities that occurred… what humans are capable of doing to one another and what nations will overlook merely because it’s too much effort or would be against their personal interests to stand against.  Doing the right thing can be so confusing.  Often it’s right in one view and not in another.  Also, there are consequences to doing the right thing which in the end may not feel like the right thing at all.   Continue reading “In The Garden of Beasts”

Grain Free Pizza

Since we have been ridding our home of grains one of the foods we have all mourned the loss of is pizza.  It was a super simple relatively healthy (especially if homemade) dinner that we all enjoyed and all kids would eat with gusto.  Besides, what American family doesn’t enjoy pizza?

The more we missed it the more I was on a rampage to find a substitution.  And a few we have found!  The following two recipes are not mine at all and I don’t even attempt to claim them!  One is made with cauliflower and the other eggplant.  I never would have told you it could be done if I hadn’t done it myself.

These recipes do take some time, but they are simple and easy to follow and it’s well worth the effort.  If you have a [amazon_link id=”B00004S9EM” target=”_blank” container=”” container_class=”” ]cuisenart[/amazon_link] it makes quick work of the process.  Most of the time is in waiting on the crust to cook before it can be topped and rewarmed. These crusts do well as left overs as well!  I reheat it in the toaster oven (since we have no microwave) and they are crispy, warm and delicious!  I will say these crusts are more comparable to a thin crispy traditional crust… no where near the same as deep dish… so if that is what you are going for, read no further… pass and move on!  Sorry to disappoint!

Another things I’ve done is purchase a few cauliflower or eggplants and process them and freeze in the amounts needed for a crust.  Which makes it super easy to mix up in the future.  You will need to squeeze out the extra water before mixing it up, but it’s a minor extra step!

A few weeks ago I made both of these for dinner with friends who can be foodies and definitely enjoy good food.  They eat pretty healthy, but not paleo or gluten free or dairy free or any of those.  With that said I was a little nervous making a paleo meal we thought was good. It was a hit!  I was relieved and it gave a boost to my belief that these really are good recipes!

Here they both are!  Give it a try!

GAPs-allowed Cauliflower Pizza Crust
This recipe is from Deliciously Organic.  Check out Carrie’s blog for some other great recipes!

(This crust does have cheese in it and my diary free little girl couldn’t enjoy it…. but not to fear… the other pizza was dairy free!)

Makes four 8″ pizzas

4 cups chopped raw cauliflower
1 cup [amazon_link id=”B0006ZN538″ target=”_blank” container=”” container_class=”” ]almond flour[/amazon_link]
3 cups shredded Fontina cheese
2 large eggs
1 tablespoon dried Italian Seasoning
1 teaspoon coarse Celtic sea salt


  • Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.
  • Place all crust ingredients in a food processor or blender and process until pureed.
  • Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings.
  • Using a spatula , spread each serving of cauliflower mixture into a 10″ round (about 1/4″ thick).
  • Bake for 15 minutes.
  • Remove from the oven and spread 2 heaping tablespoons of marinara on the crust.
  • Top with Fontina and any additional toppings.
  • Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.









Eggplant Pizza Crust

This recipe was from The Food Lovers Primal Palate.  Check out Hayley and Bill’s blog for other great recipes.

1 whole eggplant
1 egg
1/4 cup [amazon_link id=”B000EDBQ6A” target=”_blank” container=”” container_class=”” ]flax seed meal[/amazon_link](or just grind up some flax seed in a coffee grinder)
1/4 cup [amazon_link id=”B0006ZN538″ target=”_blank” container=”” container_class=”” ]almond meal[/amazon_link]
Salt and pepper to taste
Extra Virgin Olive Oil (to lightly grease the parchment paper)


  • Preheat oven to 350.
  • Grate eggplant with a cheese grater. (The skin didn’t seem to want to grate, so we didn’t use it. It also helped to cut the eggplant into large chunks.)
  • Pour grated eggplant into a large mixing bowl.
  • Add in flax meal and almond meal.
  • Whisk egg in a smaller bowl and add to batter.
  • Add salt and pepper to taste.
  • Mix all ingredients until evenly combined.
  • On a parchment lined baking sheet, pour batter.
  • Smooth batter out with hands into a thin layer (around 1/8″).
  • Bake for 30-35 minutes, or until cooked enough to flip.
  • Remove from oven. Lightly grease another piece of parchment paper, and place on top of crust, carefully flip the crust and then slowly peel off the parchment paper from the bottom side.
  • Brush the flipped side with olive oil.
  • Bake opposite side for about 15 minutes, and remove from oven to apply toppings.

Notes on the Eggplant crust:

  • Baby girl can’t have dairy so I made her pizza with no cheese and it was still quite good!  Try it sometime… not completely necesary to enjoy pizza although I will say I prefer it with!
  • Also baby girl can’t have egg whites, so I made a smaller crust for her that had just egg yolks.  This crust can be made with no eggs and just increase the flax meal by a little bit.

We eat pizza a lot of different ways, but here are some of our favorite toppings!

Our favorite ingredient list:

  • Pepperoni – prefer to use Applegate or some other nitrite, nitrate free version
  • Ham – I often use left over from another dinner, chop it up and throw it on top!
  • Bacon
  • Chicken
  • Sausage

Cheese: GREAT, but not necessary

  • Motzorella
  • Goat cheese – really good with green olives!
  • Feta cheese – with kalamata olives… Mmmmmm

The other stuff:

  • Pineapple
  • Olives – black or green
  • Sauteed onions and mushrooms
  • Red or orange peppers
  • Sauteed spinach – really good with sausage
  • Fresh Basil
  • Roasted garlic – especially good with onions
  • Capers

How do you make your pizza?  Have you tried one of these crusts before?  Let me know what you think!


Nourishing Traditions Book Review – Part XXI: Catalog of Vegetables

I LOVE this chapter.  There are 55 pages of recipes!  And I know I can get stuck in a rut of always making the same things and there is quite a wide variety of samplings of different veggies and how to prepare them.  I’ve actually never made an artichoke before, can you believe it?  And the recipe for them explains how to prepare, cook and serve them!  That is exactly what I need for veggies I’m unfamiliar with! Continue reading “Nourishing Traditions Book Review – Part XXI: Catalog of Vegetables”

Take Action!

I HATE  politics. I don’t like voting, I don’t like being politically involved. I don’t like debates, I don’t like lobbying, I don’t like signing petitions, I don’t like calling senators and I could go on and on. HOWEVER! If I’m going to complain about the way things are, then I need to be willing to take action. Continue reading “Take Action!”

Mediterranean Pepper Salad

So I can’t even come close to claiming this recipe.  But is it SO amazing I just have to post about it, even if it is just forwarding a link.  Our Care Group leaders made this for one of our monthly dinners and Brian and I went gaga over it! Continue reading “Mediterranean Pepper Salad”

Family Photos

I know I don’t usually talk much about our family on the blog except in regards to taste testing recipes or a little story to go with a post.  I’m not changing that, but I thought maybe you might like to see what our family looks like!  There are a few photos in the “About Me” page, but I don’t really know how many people actually look at that! Continue reading “Family Photos”

Chocolate Muffins

So who like muffins?  ME!!!!  and so do my kidos!  One morning last week I ask the kids if they wanted muffins for breakfast and Koa pipes up stating “I want Chocolate muffins!”  I’m not sure where he has ever had chocolate muffins much less heard about them… but obviously he has!  At first I said absolutely not, but then when I thought about it… it doesn’t necessarily have to be sweet, just chocolate color!  Hmmm… it started the wheels turning! Continue reading “Chocolate Muffins”

Green Smoothies

For the longest time I thought I didn’t really like smoothies… but I actually think it was just that I didn’t like it first thing in the morning!  I REALLY like them, I’ve found out, for a mid morning snack or afternoon snack.  Especially as the days are getting warmer it’s a great afternoon refresher and snack.   Continue reading “Green Smoothies”