It’s spring!! I can’t say how amazing it is to feel the lightness in the air. There’s a honeysuckle bush right outside my house and every time I step out I get a rush of it’s fragrance and I am enveloped by it’s sweet smell. It’s wonderful to hear the birds out, to feel the warm light on my skin as the sun is out. It’s just a beautiful time with the Earth coming alive again. I feel a strongly that it’s time for our… Read More
When I first decided to make this I wanted flavors reminiscent of tomato soup. I know you may be thinking, what?? Carrots don’t exactly seem like they would work well for that type of experiment, but trust me they do. Growing up I was not fond of chicken noodle soup, despised “cream of” anything and generally the only canned item of any kind that I liked were asparagus and I’m pretty sure that’s because they were super salty (I love that). However, tomato soup was… Read More
I adore golden beets. They have a deep sweetness and a less earthy taste than red beets but they can also have a tangy bite to them. I especially love getting these beets when they are just overripe and usually on sale at the local market, they are inexpensive and make an awesome soup base! In this recipe I share with you a quick and easy method to get a creamy and spicy soup that will keep you warm this winter by bringing this little… Read More
I seriously love my Instagram family – that’s what they are really, super supportive, kind, thoughtful, encouraging! What’s not to love? I asked today if it would be helpful for me to post the recipes I shared while guest posting for Whole30’s Instagram account. And I got a definitive answer of – YES PLEASE!! So here is the beginning of a series of those recipe posts, this one is an easy favorite!
I love the convenience of meatballs. They are super easy to make, and even easier to eat – which makes them perfect party food. So why not have a party all the time?
I crawled out of the bed one morning and headed up the stairs from the basement into the kitchen where cinnamon overloaded the air. It smelled so strong as if someone had lit cinnamon sticks on fire mistaking them for incense. I had been at my retreat in Vermont for two nights and had been missing a bit of my normal eating routine. And there, on the bar was one of the most beautiful sights.
One of my favorite staples while being on the Autoimmune Protocol, especially given the fall season, are roasted vegetables. I swear, put just about any veggies on a pan in the oven with some good quality oil, and you’re golden…or they are for that matter ;). Roasting them brings out their sweetness and gives them a rich melt-in-your-mouth texture. Both carrots and beets made a large appearance during my first month AIP since I had removed starchy vegetables, and all sugars, including fruit. I knew… Read More