Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Sausage, Goat Cheese, and Roasted Red Pepper Mini-Quiches

Please excuse my ametuer photography-it's a work in progresss

A tasty quiche is a top contender for my favorite breakfast food. Of course, a buttery crust is just about my favorite part. Since removing gluten and rice from my pantry of cooking ingredients, I have temporarily omitted the crust in my quiche. Another challenge of making a great quiche is the lack of dairy. By dairy, I am referring to the bovine sort. I can, however, eat goat dairy-YAY! Did you know that goat dairy is easier to digest than cow dairy? There are several reasons for this: First, it has a different casein protein than cow’s milk, much more similar to the protein found in human milk. Second, the fatty acid chains are shorter, thus easier to break down during digestion. Third, the minerals (including calcium) are more bioavailable than those in cow’s milk. And fourth, there is less lactose, which causes problems for many people. Personally, I have yet to develop a taste for goat’s milk, but I so love goat’s cheese!

Thanks to the lovely moms in our playgroup for taste-testing these little quiches!

5 eggs
3/4 cup of cashew cream (regular cream is delish if you can tolerate)
1 tbls mayo
2 oz. Goat Cheese (more if you love it)
Salt and Pepper
Roasted Red Peppers (2 small or 1 large), chopped
½ lb sausage, cooked and crumbled (Mulay's is a definite fave)
2 tbls scallions/minced onion
1 tbls chopped parsley if not using scallions for color

  • Prepare a 12 cup muffin pan with muffin liners 
  • Blend the eggs, salt, pepper, and cream in a blender 
  • Stir in onion 
  • Place the sausage in the bottom of the liner (in the pan), top with roasted red pepper, and lots of crumbled goat cheese 
  • Pour egg mixture on top of sausage and bake at 350 ̊ for about 23-25 minutes. Keep an eye on the time because I am at high altitude and used a stoneware muffin pan, which sometimes lengthens the baking time.  

Cashew Cream
  • Soak 1 cup of raw cashews in water overnight or 8 hours 
  • Drain and Rinse  
  • Place cashews and 1 cup of fresh water in blender (a Vita-Mix is the very best tool for this job) and blend a few minutes. If there are still small pieces of unblended cashews, blend more and strain if necessary  
  • The cream thickens upon chilling. For the recipe above, I used it right away without chilling
Savory Cream: add a few dashes of salt when blending
Sweet Cream: add vanilla extract or the insides of a vanilla bean, a single dash of salt, and a spoonful of your favorite sweetener (mine is honey or maple syrup)

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