I ACTUALLY DID IT:

Yours, Lord, is the greatness and the power and the glory and the majesty and the splendor, for everything in heaven and earth is yours. Yours, Lord, is the kingdom; you are exalted as head over all.

1 Chronicles 29:11 NIV

My Mother-in-law has been in the hospital out of town recently and not being prepared for the trips we made to see her, we made some poor food choices on the road.

My superhero husband with his sweet mom and 3 of 5 sisters

Getting back home and on track with eating healthy, I was craving sweets.

Rather than giving in and making more poor choices, I got into the kitchen and made use of the ingredients I had on hand.

I reworked an old and wonderful chocolate pie recipe, changing the milk to 1/2 full fat coconut milk and 1/2 almond milk, for the flour I used tapioca starch and for the sugar I used coconut sugar. The meringue is also made with coconut sugar. The crust is a wonderful and not at all mine honey graham cracker crust

I also made a sweet treat from one of my favorite savory recipes.

I can't say that I've created a new recipe but as of this week, I can say that I've created a paleo friendly sweet treat from a savory recipe that I adore!

YAY ME RIGHT!

I don't mean to sound so proud of myself...but...considering the fact that I've never really created anything and that after changing eating habits, I had to relearn how to cook, I am feeling quite accomplished.
Add in the fact that they turned out awesome on the 1st try, I can't help but be excited!

A wonderful base recipe is the only reason my creation was possible, I must share the credit! It's a wonderful Rosemary Garlic Flatbread that is so versatile, delicious and easy to prepare.

CINNAMON TOAST FLATBREAD

FlatBread:

1 cup tapioca flour

¼ cup coconut flour, sifted

2 tablespoons coconut sugar

1 teaspoon cinnamon

½ teaspoon unrefined sea salt

½ cup full fat coconut milk

¼ cup ghee or grass fed butter

1 egg beaten

Cinnamon Butter:

2 tablespoons butter, softened

1 tablespoon coconut sugar

½ teaspoon cinnamon

Directions:

• Preheat oven to 450 and place a pizza stone or thick pizza pan/cookie sheet  into oven to heat up
• Gently heat up coconut milk and ghee/butter in a small sauce pan until very warm but not boiling
• Combine dry ingredients in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb
• Add beaten egg and mix again until combined
• CAREFULLY remove hot stone/pan from oven, cover with parchment paper and pour mixture into center. Using a spatula evenly spread mixture until it is about ¼ inch thick. (My preferred method.. you can also prepare flatbread on a cutting board lined with parchment paper and CAREFULLY slide the parchment paper and flatbread onto hot stone  )
• Bake for 9-12 minutes.
• While baking, mix together cinnamon butter ingredients
• Once done remove flatbread to a cutting board and immediately top with cinnamon butter
• Enjoy!   

Topped here with an apple compote

A FAVORITE OR TWO

I have food sensitivities and eating the wrong thing can really make me sick, so I find that it's just easier to make as much as possible from scratch. In doing so I always know what I'm eating.

I found this wonderful rosemary-garlic-flatbread and have been thinking up different ways to use it.



So far, I've used it as "crackers" to go along with chili. I started with this No-Beans-About-It---Chili recipe but used organic fire roasted tomatoes and added a little tomato paste and extra chili powder.

And I've made this wonderful Mexican flatbread

I started with the rosemary-garlic-flatbread but didn't add the extras after it was baked that were suggested on the original recipe.

After it was baked I topped it with taco meat, romaine lettuce, tomatoes, black olives salsa and ranch.

The possibilities are endless! If you can tolerate dairy, cheese and sour creme would be wonderful!

For my homemade salsa:
The biggest problem with sharing this recipe is that I've never measured it out. I start with

1 can of crushed or petite diced tomatoes
chopped onion
jalapeno
minced garlic
cilantro
sea salt
black pepper

I throw all of the ingredients into my blender, pulse and taste adjusting until I get the flavor profile that I'm wanting. Store in the refrigerator
It's very important to remember that it will get hotter (spicier) as it sits so when you initially taste it you don't want it to be overpowered by the jalapeno and/or onion. 

For my homemade ranch:
This seasoning recipe was given to me by my grandmother years ago and it makes the best ranch dressing that I've ever tasted!

Western Dressing Mix (Ranch)
2 tablespoons salt
2 teaspoons parsley flakes
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon onion powder

Mix and store 24 hours before use

If you use dairy add
3 1/8 teaspoon mix to
1 cup mayonnaise
1 cup buttermilk

If like me you need a dairy free option add
1 teaspoon mix (then adjust to taste, I usually add just a little more) to
1/2 cup Olive Oil Mayonnaise
1 teaspoon full fat coconut milk



Note:There are many mayonnaise recipes out there. The above link is for the recipe that I always use. It makes a beautiful and delicious mayonnaise 


I love this Taco-Seasoning Recipe



Note: Taco seasonings that you buy in the store are full of gluten and fillers that do nothing for the flavor
I use the entire making in 1 lb of ground beef (preferably grass fed) but we like bold flavors and you may not need it all
  
I really hope that you enjoy these recipes and that you'll share with me what you've made using them!

Blessings from me to you!

Deuteronomy 26:15

15 Look down from heaven, your holy dwelling place, and bless your people Israel and the land you have given us as you promised on oath to our ancestors, a land flowing with milk and honey.”

MILESTONE REACHED...and yet I'm disappointed!

HAPPY FALL!

Let me start with a recap... My husband and I started on a journey to good health in May of 2013. We had both been suffering from multiple chronic conditions and our quality of life was suffering. Plus we were both considerably overweight for our small bone structure. 

Along this journey we have not once counted calories, practiced portion control or been hungry! 

We have found some of the foods that were causing many of our illnesses and we simply avoid them (not always simple). 

Since I do all of the cooking and meal planning, I make sure that we get the protein, vitamins, minerals, healthy fats, fiber and whatever else our bodies need to gain and maintain good health. It's a process and I'm learning everyday! 

With that being said... We were overweight when we began and we did set goals for our weight loss. 

We still weigh weekly, even knowing that any goals we set for ourselves are pointless and a useless number. 

If we continue to provide our bodies with the nutrients necessary for good health and continue to avoid the things that we've discovered make us sick, our bodies will settle into the size that God designed them to be! But anyway...we weigh weekly and set goals.

Before and eight month in

I never like to put much pressure on myself, so I started very small and made new goals along the way.

 I finally was able to set MY VERY LAST GOAL for myself! 

Today I reached that goal! Not only reached it but went a pound below! WHOOHOO right!!! 

So why am I disappointed? 

For over a year, even with making and meeting smaller goals, I've had this final number in my head. 

I totally missed the opportunity to look down between my polished toes and see that number! 

The toes aren't pretty but the polish job is awesome (No, I didn't do it)

I know it's crazy, but the truth is the truth. I can never get it back. I can gain a pound but it won't be the same. 

I like to mark these big milestones with a "skinny" picture. 

Do you know how hard it is to get a full length selfie?  

Failed selfie attempt

Bow hunting season started in Alabama today and I will not see my super hero husband until after dark and as sweet and smart as our little Koon is, she hasn't been trained to use the camera.

""Koon"

Today October 25, 2014 (16 months)

Do you want my new favorite recipe? 

http://www.savorylotus.com/rosemary-garlic-flatbread-gluten-grain-nut-free-paleo/