Monday, January 16, 2017

Photos of the Family

Get ready to get comfy and catch a glimpse of living life with Jay and Lizzy.

Every year we have the kid's photos taken by my favorite photographer friend.

She's amazing and talented and quite a trooper. She was at the hospital when Jay was just hours old, and she's documented the growth (in size and personality) of my two kiddos ever since. I am so grateful that our paths crossed. If you're in Alabama or Tennessee and want to talk with her about photos--visit her website here-- (you'll recognize some darling kids featured on her website, but I don't receive anything for saying any of this).

Now for this year's pics.

I took the kids to Tuscaloosa one fall afternoon we spent some time at CHOM, snacked on some tacos then met Miriam to start pictures.




































We ended this part of the day on a high note...laughing and tickling our way around one block of downtown Tuscaloosa. We had the best time! Tomorrow I'll show you the fun idea Miriam had (I just adore creative, talented people!!) and the second half of our photos.

All photos were taken by Images by Naomi and are owned by me. While I think these kids are adorable, you can't use these pics without my permission. (Legal internet jargon to keep us from turning into unpaid spokespeople. Haha!)

Friday, January 13, 2017

Chicken Rub-Whole30




On my very 1st Whole30 shopping trip I spent a good 20 minutes on the seasoning aisle of my local grocery store reading label after label of seasoning blends. Almost every single pre-mixed seasoning contained sugar, sulfates or another eliminated ingredient.

I was a tad frustrated but knew I could easily fix this little problem by taking matters into my own hands in my own kitchen. 

I came home and started mixing and measuring and this is the final result of some trials and revisions and is now my go-to spice blend for chicken. I use it at least once a week (usually more) for three months now and we have not gotten tired of it nor do we miss the sugars one bit.

Meet my friend, 6 Pounds of Chicken Rub.
(It's enough to to do 6+ pounds of chicken, it doesn't make 6 pounds of rub, that would be crazy!)

Ingredients
2T Chili powder
1T Onion
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Dry Mustard
1/4 tsp Corriander
1/2 tsp Chipotle powder
Pepper to taste

I also make a Spicy Steak rub that is great and sugar and preservative free

Ingredients
1.5 Tablespoons Mr. Pepper
1/2 Tablespoon garlic powder
1 teaspoon ground chipotle
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp red pepper
Salt to taste

The Taco/Fajita/Mexican seasoning I use is from the Pioneer Woman. I've made my own for years and always have it in hand. I always double it so here's the doubled recipe for you saving you some math. You're welcome.

4 tsp Chili powder
1Tablespoon Cumin
1 tsp paprika
1 tsp red pepper
1 tsp salt
1/2 tsp garlic
1/2 tsp onion
1/2 tsp oregano
1/2 tsp pepper

Thanks, PW! We love it! 



I keep all of my rubs and seasoning mixes in glass jars labeled on top and the recipe on the side. 


This makes it oh-so easy to spot them in the pantry and simple to remix them when I'm running low. 

If you need a label maker (and we all do!) here's the one I use. It lives in my pantry. 

Friday Favorites New Year Edition

I'm linking up here today to show you some of my favorite things this week!
Thanks for stopping by and let me know what you're loving too! 

Okay, okay its a New Year and we're nearly halfway through January!! I can't believe how fast time is truly flying, this year is whizzing on by and its time to start getting going and taking care of business! Here are my Friday Favorites that are helping me along so far this year.

1.Essie/ Lady Like
I adore this nail color. Its soft and feminine and the perfect neutral. I might buy an extra bottle or two to keep in the car and at the beach house because y'all its perfect. Its almost the exact same shade as my nude nails and lips so its the perfect touch if you like your nails to be done but not distracting. I would buy this for my wedding, without a doubt. (If I were a bride-to-be, but I'm not!) Say goodbye to french manicures and kiss the greige goodbye because this nail color is it.

Buy it here and thank me later!


2. Podcasts, podcasts and more podcasts-- Now that school is back in session the house seems big and empty during the day. This week it really helped me to tune it to some friendly voices of like-minded moms while I packed away Christmas decor and cooked. Some that I'm subscribing to--

Big Boo Podcast these girls are hi-lar-i-ous. If you dont know BooMama and Big Mama you should!
Hello Mornings Podcast with Kat Lee
God Centered Mom Podcast
Wire Talk with Karen Stubbs

Are you into podcasts? I'd love to know what you're listening to! Tell me which ones you love so I can keep filling my house with sound, because I never learned how to whistle, so whistling while I work is out. Ha!

3. Zoe's Kitchen Greek Dressing.
We're back Whole30 this month and Zoe's dressing is a life saver. When we're out of homemade dressing this bottle saves the day every single time. It's easy to find all around Birmingham and Alabama, but if you just cant get to a Zoe's, just call me and I'll send you some!

That's it for me this Friday, but I'll be back soon! After some more encouragement from friends and family I'm back at blogging in the New Year. I shared my Recipes page recently on Facebook since so many friends were starting their own Whole30 reset, and so many of my friends have praised the recipes and the blog and asked for more--here we are! Thank you all for your sweet comments! And let me know what you're loving as we start this new year!

Oh! and see those updated pics in the sidebar ---->
I'll be posting more about those next week! Can't wait to share the fun day we had in Tuscaloosa!

Wednesday, June 29, 2016

Blueberry Pie with Whole30 Crust

This post has me grinning from ear to ear. 


 
I've been looking for some dairy-free dessert options, thinking about making a cobbler or pie but wasn't sure I wanted to conquer that. But bang! It's mid-summer and berries are bountiful, so I finally took the plunge! 

I'm so glad I did. 


 
This pie is wonderful! A great dessert but not so sweet that it feels like you're maxing out in sugars and will be left with a food hangover. 

I tried a few different crust variations and am so pleased with how this turned out! 

Enough about me, let's get into the recipe already!

Ingredients
For the filling
3 cups (or more) blueberries
1/2 cup coconut sugar
3 Tablespoons potato starch (or arrowroot starch)
1 teaspoon cinnamon
Zest and juice of 1 lemon

For the crust:
1 1/2 cups almond flour
1/2 cup melted coconut oil
6 Tablespoons coconut flour
2 egg whites
1 teaspoon vanilla

Method
Preheat oven to 350 and grease a pie plate with coconut oil, set aside.

Combine filling ingredients in a storage bowl with a lid. Lightly mash a few berries (with a masher or fork) to burst them and get their juices flowing. Secure lid of bowl and shake vigorously to toss all of your ingredients together, stir if necessary, set aside.

In a mixing bowl combine all of the crust ingredients until dough forms. It will be a bit crumbly but should come together better once you roll it out. Turn dough out onto plastic wrap. Lay a second piece of plastic wrap over dough and roll out to no thicker than 1/4 inch. 

Carefully move dough to pie plate and press around to smooth. If you have cracks or tears in your dough just piece it back together by hand. Pastry work can be tricky especially when you're working grain-free, gluten-free and dairy-free. Give yourself some grace here. It's will still be delicious! You'll have enough dough to make the bottom crust and a top crust, I opted for some cookie cutter stars since it's almost July 4, and top crusts are even tougher to wrangle. I sprinkled the tops of my stars with coconut sugar just for an added touch of sweet.


 
Once your crust is in place spoon your filling over the crust. Add top crust (with slits to vent) and pinch the edges together OR decorate with crust cutouts. 

Bake uncovered at 350 degrees for 25 minutes then loosely cover with foil and return to bake another 20 minutes.


 
The perfect pairing with this pie? Coco Whip! 


 
Yep, think of our Ol friend Cool Whip after a Whole30. It's made by So Delicious, it's Dairy-Free and Dang Delicious!

I bought mine at Sprouts and brought them to the beach with me since I was pretty sure I couldn't easily find any down here. I'm so glad I did! This was the first time we've tried it and it was awesome! 

I hope you'll believe me when I tell you this is a delicious dessert and simple to put together! I read lots and lots and lots  of pie recipes before trying this out. I got the gist of Paleo crust making but then simplified things because sometimes I feel like some cooks who are trying to create paleo/whole30 recipes are trying too hard to show off their culinary skills when all we really want to do is make something delicious without going to too much trouble. 

There are only 10 ingredients in the whole thing and it's great and festive and a wonderful dessert for the whole family! 
It's also divine when typing up a late-night blog post about pie! 

I hope you enjoy sharing this with your family! 

 


Saturday, June 25, 2016

Dairy Free Sour Cream Saves the Day! -Whole30

Since giving up dairy, I've wanted to make sure we didn't feel like we were missing out on any of our favorites and Mexican food is certainly a favorite in our house. 

It was well after I completed my Whole30 that I discovered this little life saver, so I'm making sure to mark this recipe as a Whole30 Must-Have because its so simple and really satisfying. All you need is a can of unsweetened organic coconut milk, some citrus, a little salt and a mixer. 

It literally couldn't be any easier to make your own fresh and delicious dairy-free sour cream!


 
Ingredients
1 chilled can of unsweetened, full fat coconut milk (organic is preferred- -I use Thai Kitchen)
Juice of 1 lemon or 3 limes
Salt to taste

Method
Turn can of refrigerated coconut milk upside down, open the can and pour off the liquid. Spoon the cream into a small bowl. Squeeze in lime juice and add a dash of salt. Mix with the whisk attachment of a handheld mixer on high for about 30 seconds. Enjoy!