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!


Potato Leek Soup

It certainly isn't dairy free, but my family just loves this simple velvety soup. Frigid weather combined with a couple sick girls has us making several soups recently. This one is a crowd pleaser for sure. We served it at our National Charity League meeting and received many thumbs up. This is basically a lightened version of Jill Prescott's recipe from Ecole de Cuisine.

3 large leeks, white and light green parts. rinse very well to remove dirt and grit.
2-3 tbsp butter
2 pounds potatoes, peeled and cut into 1 inch cubes
2 quarts chicken or vegetable stock
12 ounces cream or half and half
1-2 tsp salt, to taste
white or black pepper to taste
cooked bacon pieces (optional for non vegetarians) I really like Applewood's Sunday Bacon, no added nitrates
  • Cut off dark green part of the leek. Cut in half length-wise, rinse between the layers, and slice in 1/4 inch slices
  • Saute leeks in butter over medium low heat, careful not to brown
  • Once softened add potatoes and stock. Bring to a boil and cook until potatoes are soft
  • Blend in batches in a blender or with an imersion blender stick (food processors do not work well for this)
  • Stir in cream, salt, and pepper and gently heat
  • Top individual bowls of soup with bacon and enjoy!

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