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!


Chocolate Raspberry Scones

I have been practicing with scone recipes and finally found one I enjoy. Honestly, my favorite scone still comes from Pamela's Baking Mix, but until I can tolerate her wonderful mix again, I will enjoy these tasty scones. My girls love them with whipped cream. It was a nice Valentine's Day brunch treat.
1 tbsp baking powder (Hain is gluten free and corn free)
1/2 tsp salt
1 1/2 tsp guar gum
10 tbsp cold butter (freeze it for 20 minutes before using if possible-cold Spectrum Shortening can be used)
2 eggs (or egg replacer)
2 tbsp agave
1/2 cup cold milk (cow, nut, hemp or whatever you tolerate)
3/4 cup fresh raspberries or 1/2 cup defrosted raspberries, juice drained
1/3 cup chocolate chips (Enjoy Life brand are allergen free)
  • Mix dry ingredients (first 4 ingredients) together
  • Cut butter into small pieces and cut into flour mixture until it forms a course crumble
  • Beat eggs or egg replacer until foamy. Adding lots of air into this portion helps create a lighter texture
  • Add agave and milk and mix
  • Add wet ingredients into dry all at once and stir to incorporate
  • Gently stir in raspberries and chocolate chips
  • Drop by large spoonfuls onto a parchment lined cookie sheet
  • Bake at 375 degrees until set and lightly browned. The time depends upon how large of a spoonful you use. I ended up with large scones that took 18 minutes.

    I have not made these vegan yet, so if you try it please let me know how it worked! We served them with whipped cream.
    1 cup whipping cream
    2 tbsp agave
    1 tsp vanilla
    • Whip the cream on high until very soft peaks form
    • Add agave and vanilla and continue whipping until desired consistency is reached


    1. Hi Stacie,
      I'm excited to find your blog! These scones look delicious. I haven't looked through your whole site yet, but I really like the scone recipe from The Gluten Free Almond Flour Cookbook. I tried to find the recipe on Elana's Pantry but couldn't. The scones end up a little fluffier than normal scones, more like biscuits, but they're really tasty.
      I'm looking forward to reading more of your posts!

    2. Hi Mollie! Thank you for the compliment! I too love Elana's Pantry and Almond Flour cookbook. I had to take a break from almonds, which is when I began working with sorghum. Only recently am I able to have almonds again on a rotational basis. I am very excited to eat Elana's brownies again and will be sure to try her scones as well! I noticed your website also has some delicious looking recipes as well-the Pecan and Raisin Caramel Chews look especially enticing. Thanks for stopping by!

    3. Thanks for supporting the gluten free family.