Roast Goat Shoulder

 

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My father, center

My father is an interesting character. One whom cannot be explained in words. But apparently, my husband, Zach, and I must be as well. When my father has an idea or something that may seem weird, he calls us. Not my mom or sister or my brother, who is probably too busy, but us. Probably because he knows we’ll say yes. We’ll say yes to hunting adventures. Drone lessons. Trying new meats and things. So when my father got a whole goat, he called us to see if we wanted to partake. Of course! In this country it may seem odd, but we are actually the only country to consume so much cow’s milk and meat. Most of the world drinks goat’s milk or eats goat. We have to learn to get over our initial reaction of trying something new. Of the anticipation. I have learned this in life, the anticipation is often worse than actual experience. We build everything up in our heads before hand, so when it comes time to do something new, eat something different, or have what we think is a conversation, it is actually a relief when it’s not as bad as we thought.

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Skydiving 

When I went sky-diving I was so focused on not anticipating. I had told myself my whole life that I was terrified of heights. I have vivid memories, passionately saying sky-diving was nuts and I would NEVER do it. And then I grew into this time of my life, where I worked really hard on tearing down walls. Of letting go of the limiting perspective I had of myself. Someone told me they were going sky-diving and I jumped, I WILL go with you. And we arrived. Every time I caught myself imaging or anticipating how being in that doorway would feel and the first leap, I would catch myself and stop. I got in that plane and I just did it. I didn’t think about how it would feel, I only experienced how it actually felt. Presence, this was huge for me. Learning to live in the now. Being able to catch myself and change my perspective in the moment. This is when I stopped holding myself back. I caught myself in fear and conditioned behavior. And I changed it.

I’ve had to do this with food. I grew up a picky eater. My m Continue reading “Roast Goat Shoulder”

BBQ Sweet Potato Chips

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BBQ chips have always been my favorite. Often-times I enjoy eating lettuce wraps for lunch. Part of me craves then the lunches of my childhood. Sandwich with chips. Clearly, BBQ flavored, as I stated right off the bat that they’re my favorite.

But I don’t eat regular potatoes. I do eat sweet potatoes sometimes. I can make these BBQ…………why not?

I was on a mission. And my husband is awesome because he took two sweet potatoes and sliced them super thin with his slicer. Now he has a mandelon to make this task easy, but it made SO MANY slices.

Sweet potato chips are super expensive at the store. They do not have BBQ. They use usually use oils that I don’t like.

Here I could buy two sweet potatoes, not a big cost. Make the flavor I want. And use the oil I want.

Seemed like a win, win. They were delicious. I wanted to eat them all fresh and hot.

And like I said, this made so many, much more than you could get in a bag.

And they are easy to make.

BBQ Sweet Potato Chips

  • 2 sweet potatoes
  • 1/2 tsp garlic salt
  • 1/4 onion powder
  • 1/2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp coconut sugar
  • 1/8 tsp cayenne pepper
  • 2 tbsp coconut oil, melted
  • Ice water

Continue reading “BBQ Sweet Potato Chips”

Paleo Pot Pies

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Hello beautiful people!

I hope you are having a wonderful week so far. I for one am feeling refreshed. Refreshed after a week in the mountains. Life is always that balancing act. I have been working diligently for months on my computer now, finally having the time (making it the priority) to pour out and create the vision that has been in my heart for years now. Designing cooking classes, cook books and 8-week programs, which bring me back to my teaching and kettlebell roots.

Truth: sooooo much computer work, is rough on me. I am a nature junkie. I crave to be outside. It fuels me. It fuels my creativity. The best ideas are given to me on trails and in the woods. So being inside and in a city which is pretty flat and lacking in parks, has me adjusting. Maybe crankier than I typically can be, because I am typically never cranky. Those hike keep me in good spirits. They keep my perspective up. And my worries down.  I am a person who needs nature on the regular. So I have to find time to balance both.

Plus travel is important to me. Zach and I were discussing bills and money, when he looked at me and said: I am not just working to pay bills.

True that babe, we were made for than being work horses. We were made to live.

Living to me is exploring. Getting out in God’s beautiful creations. It is humbling, and invokes moments of awe. Beauty so great we fall silent and still. Where we have nothing to say, no words will suffice. We may say wow or ooh and ahh, but there is no way to describe the experience and what we are witnessing.

So I feel good. I needed it. I needed to be in the mountains. I am ready to be back here.

What do I have for you today? Today’s post is another tale where a story of failure turned into determination to make it better. Failure is how we look at it. I’ve had some pretty epic fails in my day too. My parents business failing, going bankrupt, loosing possessions and struggling to try to keep something afloat that was clearly sinking, that has been my rock bottom. Trying to hold on to a dream, and having all the visions of my future self vanish. The feelings of lostness. Trying to scramble when there was no money. But through it all, I realized we have perspective. Perspective that happiness and joy do not come from things. Or even jobs. What we do, does not define it. Baking brings me joy, and my business allows me to connect to people and serve, but I am is deeper than that. Loosing everything, you gain that you are more than things. That love is the most important. You learn true faith. An unwavering belief that this to shall pass and the future will be better. That right now is still good. That you are here alive. That you have health. And love. And that you are never alone. Our failures are our greatest lessons. Learn from them, don’t use them to become a victim or feel sorry for yourself. Use it to be better.  Continue reading “Paleo Pot Pies”

Gluten-Free Lemon Bars

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This is the last of ALL the lemon recipes I made about a month ago! And it may be favorite.

I don’t know what got me on the kick, for some reason, I really wanted to make some lemons bars, which is weird that these started it all, but I’m posting it last.

Also I have to say, I put them in the freezer, and they were better from the freezer than they were fresh. Weird, but I find with a lot of my gluten-free baking, I like it from the freezer over fresh.

If I were to do this again the only thing I would do is even up the proportions. I have a silicone mold for 6 bars and that was what I was determined to make. However, that means I put a lot of crust dough in each one. So if I were to do this again, I would make 8-10 bars and double the filling recipe to put more in each one.

Lemon Bars

Crust:

  • 1 cup grass-fed butter
  • 1/2 cup coconut sugar
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 tsp salt

Filling (I’ve already doubled it here for you)

  • 8 eggs
  • 1 1/2 cup honey
  • 1/2 cup tapioca flour
  • 1 1/3 cup lemon juice

Continue reading “Gluten-Free Lemon Bars”

Unicorn Kefir Bark

IMAG3099I am kind of known for drinking or eating odd things. I’m totally cool with that. I love to rock my, “But First, Kombucha” shirt, even though I can’t even drink it around my husband because he can’t deal with the smell.

A few years ago I began studying the Weston A. Price Organization. Through them I began to learn about raw milk, grass-fed butter, and fermented foods. I really drove my family nuts then, as I was constantly experimenting with making krauts, fermenting salsa, having a go at beet kvass, making bone broths, buying homemade kombucha from my beautiful friend Kathy at the market, and more. The kvass was probably the worst. I wanted so hard to like it, but it wasn’t my thing, so I moved on.

You can check it out, research and discern for yourself, but my simple goal was to starting add some probiotic foods into my diet.

This is when I found out about kefir, similar to yogurt. I’m not going to lie it can be strong and have a bit of a twang to it.

A few weeks ago I saw a pin for some yogurt bark. I thought it sounded yummy, so I wanted to give it a go. While at our co-op store in Urbana, I found some goat’s milk kefir, which I thought was perfect. I personally love some goat cheese. So I was pretty pumped when I found this at the store.

I also feel like ‘unicorn’ inspired food is pretty popular right now, but it really reminds me of my friend Chelsey, who is always head of trend and has had a thing for them for a few years. I thought it would be beautiful, so I started pureeing the kefir with different fruits.

I opted not to sweeten it (which made the flavor a little strong), but feel free to add a little honey to the puree. Also I didn’t strain the berry mixes because I don’t mind the seeds, but you have that option as well. Definitely strain the orange pulp out of that layer.

Besides that, this turned out really beautifully. It was easy. AND you can customize it with different fruits (or maybe even try some veggie/fruit mix (like spinach and kiwi or something). It’s a nice little snack.

Unicorn Kefir Bark (or Yogurt) Continue reading “Unicorn Kefir Bark”

Gluten-Free Chicken Parmesan

IMAG3124My husband makes chicken parmesan for his body quite often, so it has been on my radar to make, especially since I made the crispy buffalo chicken (click for the recipe) with pork rinds and they were wildly successful.

This was super easy to make. My biggest dilemma was what to serve with it. Zach said usually you serve it with pasta. However I frankly didn’t want to mess with a spaghetti squash and I am holding out on making pasta until I can use my grannies pasta Kitchen Aid attachment. He said when worked at Paesano’s (an amazing Italian restaurant in Ann Arbor), they would serve it with spinach for those not wanting pasta.

Bingo! I had just made butter chicken (one of the best dishes EVER, click the link), which had some phenomenal spinach. Perfect timing!

Chicken Parmesan

  • 1 chicken breast cut in half
  • ¼ cup tapioca flour
  • 1 egg
  • ½ cup pork rinds
  • ¼ cup parmesan
  • 2 tbsp coconut oil
  • 1 cup tomato sauce
  • Basil
  • Sea salt and pepper to taste
  • Cooked spinach to serve it on top of

Let’s Make it Happen: Continue reading “Gluten-Free Chicken Parmesan”

Butter Chicken

IMAG3117Alrighty, so on Tuesday I posted the recipe for some Indian naan bread. Wow! Gluten-free cooking can be hit-or-miss sometimes for me. And the first attempt I will confess was a flop. But the second round-WOW. I was literally giddy when the little breads began to puff up in the skillet and I flipped them over to find a beautifully cooked under-belly. When you have a vision and it comes to fruition, nothing beats that high feeling.

So I started out geeked that my bread turned out, and I started on the chicken. I was a smidge less excited about this, probably because of the spinach. It made me a bit apprehensive.

Why I had doubts, I don’t know, because the butter chicken and the soft cooked spinach were absolutely delicious.

I took my first bite, and there was an explosion of flavor in my mouth. Holy cow this is good, was my initial thought. I still waited and looked at my husband for his reaction, because he’s a chef, I really value his opinion. He turned to me and I could read it all over his face. He raved, saying it was probably his favorite thing I have ever made us. That is saying something, as I have made us probably at least a 100 different recipes and that is not an exaggeration. And I have to agree. I have been craving it again, ever since we had it. I would suggest maybe adding more spinach (I know, the part I was worried about I am now promoting), because it shrinks up so much.

This recipe is a MUST try.

Butter Chicken with Naan Bread Continue reading “Butter Chicken”