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!


Spinach, Feta and Sundried Tomato Mini Quiches

We served these at our Valentine's Day Playgroup along with the Chocolate Raspberry Scones. They were tasty, and so much easier without the crust! It's a great way to get a serving of greens! I use Valebreso Feta, which is a Sheep's Feta from France. I used to buy it at Whole Foods and was thrilled to find it at Costco at a third of the cost. What a deal!

5 eggs
3/4 cup cream (cashew cream is doable to keep it free from cow's milk)
1 package of frozen chopped spinach (Cascadian Farms Organic is great), defrosted and squeezed well
1/4 cup finely chopped onion, not minced
1 tbsp safflower oil
2 tbsp finely chopped sundried tomatoes (dehydrated or packed in oil)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dill weed (optional)
1/3-1/2 cup Valbresa Sheep's Feta (the amount depends upon your tastes-use any feta you can eat)
  • Beat eggs until foamy
  • Add cream and blend well
  • Saute onion in oil until soft but not brown
  • Stir onion, spinach, sundried tomatoes, salt, pepper, optional dill, and feta into egg and cream mixture until well incorporated
  • Prepare a 12 muffin pan with paper muffin liners
  • Using a ladel or measuring cup, give a stir as you scoop out the egg mixture
  • Fill each cup 3/4 full and bake at 350 degrees for 20-25 minutes or until the eggs are set in the center

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