French Toast Souffle

If you haven't noticed, I don't really ever make the same thing twice, except maybe a few absolute favorites.  So I'm always dreaming up something new, or at least trying too.  I guess that's what makes cooking fun to me.  Experimentation and creative expression.

Today's brunch was inspired by cravings for french toast, and modified by a need for nutrients and a stick-it-in-the-oven-and-forget-about-it prep. 

So here it is...

French Toast Souffle

Serves 4 to 6 guests

two loaves crusty bread cubed (I made one GF and one regular cinnamon raisin bread for Aaron)

coconut oil

1/2 C blueberries

brown sugar and golden raisins for sprinkling!

(Really you can use anything you like or have on hand to make this dish delicious. Nuts, berries, dried fruit, spices, pumpkin puree, and of course CHOCOLATE is always an option. Experimenting is half the fun!)

For the Batter:

6 eggs

1-2 C milk (eyeballed it)

1/4 C greek yogurt (love Greek Goddess brand)

3 T agave nectar

2 T chia seeds

2 T flax meal

1/4 t nutmeg

Oven: three hundred seventy-five degrees

Whisk batter ingredients well and place in fridge.

Coat two loaf pans with coconut oil.

Place bread cubes and blueberries in respective pans. 

Pour half of the batter evenly over each loaf.

Sprinkle sugar and raisins.

Cover with foil and bake for fifty minutes on bottom rack.

Best served with a touch of butter and blackberry jam.  

Bon Appetit!

Tastiest Gluten Free Pancakes To Date

Imagine...coconut infused, oat, flax, yogurt, chocolate goodness...in a pancake!

It gets better...I consider this GF Bisquick-based recipe my crowning achievement because not only is it quick and easy, it's healthy, AND my husband absolutely loves them.

So here it is...

1 C GF Bisquick Mix
1 C milk (dairy or almond)
1 egg
1/4 C Greek yogurt (I used Honey flavoured "Greek Goddess")
2 T coconut oil (in liquid form please)
2 T flax meal
1/4-1/2 C whole oats (you be the judge)
semi-sweet chocolate chips (as many or as few as you like)

Whisk everything except the chips together in a batter bowl.  Of course you CAN mix the chips in.  I just don't because my Dad always sprinkled them while the cakes were on the griddle.

I like to coat the griddle with coconut oil, and I like my pancakes small enough for easy spatula-flipping. Again, Dad-Dad-Daddio's the one to blame for this one. ;)

I think pancakes are pretty self explanatory from here.

Unlike some, these pancakes are actually awesome reheated too. They don't even need butter and syrup because they're so moist!

~Bon Appetit Friends~

Rebekah’s Tomato Basil Bisque

 2 medium carrots – peeled and chopped

1 medium onion – chopped

2 cans (28 oz.) whole peeled plum tomatoes – drained

2 cups chicken stock

2 teaspoons sugar

1 tablespoon dried basil

1 ½ cups heavy cream

olive oil/butter

salt and pepper

1) Coat stock pot with olive oil or butter and saute carrot and onion at medium-high heat until very tender and caramelized. Salt lightly.

2) Add tomatoes, chicken stock, sugar, and basil. 

3) Bring to a boil.

4) Turn down and let simmer.  The longer the better, but I usually leave it for at least 30 minutes.  As the water evaporates, the flavor increases.

5) Use emulsifier or food processor to blend the soup.

6) Mix in cream last.

7) At this point I taste the soup and decide how much salt and pepper it needs. 

Variations: pinch red chili flakes for spice, chopped red bell pepper, crumbled blue cheese melted in at the end, reduce or omit heavy cream for a lighter soup, or toast some bread in olive oil and top with crunchy homemade croutons.

Bon Appetit! 

Abiding in Him

I have been so refreshed by the Lord's presence the past couple of days.  I've been asking Him for a couple of weeks for this refreshment but little did I realize that I was not spending time in His presence.

Sure I would open my Bible at least once a day.  Sure I was muttering little prayers throughout the day. But "abiding" is an entirely different thing, and I have been totally missing the mark in that department.

"As the branch cannot bear fruit of itself, unless it abides in the vine, neither can you, unless you abide in Me... If you abide in Me, and My words abide in you, you will ask what you desire, and it shall be done for you.  By this My Father is glorified, that you bear much fruit; so you will be My disciples."  John 15:4,7-8

If you followed the logic in those verses it's saying that when we abide in Him and in His Word, we are His disciples, but if we are not abiding, we cannot be His disciples.  It's impossible.  I've tried.  It's not pretty trying to be a disciple when you exclude Jesus from the equation.  He's kind of a key element.

Pray friends.  Spend time abiding at the foot of His throne.  He delights in it.  And by this the Father is glorified.  Cast your cares upon Him, because He cares for you.  Pray.

Feeble Flesh...Mighty God

This is the lesson I'm walking through with my Adonai currently.  My grandmother, Annabelle unexpectedly passed away last Thursday night.  She was obviously advanced in age and it clearly was the Lord's timing for her departure.  But to our knowledge, she had not given her life to Him.  We do not yet know if her soul was rescued from the pit.  Someday we will. 

On Friday I stayed at home to grieve the loss of my Grandma.  I also started to get sick.  Just a common head cold at first, but here I am a week later and still not functioning at 100%.  I do not know what to attribute all of my symptoms to.  But be assured that I've endured much more than a runny nose and headache.  After a four-day-weekend I returned to full days of rehearsals but my body has struggled to get through each day.  Yesterday I almost passed-out for the first time in my life.  So I'll get to my point...the flesh is weak. 

This body in which I've lived for twenty years, persevering through rigorous dance training year after year, stretching and bending and pushing it to its very limits, it is still weak.  Because if my God allows for something to stop functioning properly, it will and I can't fix it.  Only He can because He is My Healer, the Great Physician. 

This concept is especially real to me because I know two strong women who are experiencing human frailty also.  One is a brave woman, married with children whose husband was recently diagnosed with colon cancer.  The other is a girl my age who was in a traumatic car accident with her fiance and he has been (to my knowledge) mostly unconscious in the hospital for over two weeks.  Both of these women I know want with everything in them, to be able to fix their sweethearts.  Again, we are powerless. 

 But when we are weak, He shows Himself strong.  Always.  Everytime.  In every way.  A very present help in time of trouble. 

We need Jesus.  We need His Spirit.  Because our flesh is but dust, and to dust it WILL return.  Make no mistake.  So I think the answer is in Romans 8.  And rather than telling you why here, I simply encourage you to go and read it yourself.  

Today for Breakfast: Best Gluten Free Banana Muffins

Adapted from Chicagonow.com Blog "Gladly Gluten Free".   I adjusted the recipe to be gluten, dairy, and corn free but you would never know it by the taste!  (My husband loves them.)  They turned out so moist and flavorful and pretty nutrient packed too!  Great option for breakfast on the go during this busy season.   Enjoy!!

Gluten Free Dairy Free Chocolate Chip Banana Bread or Muffins - makes 2 loaves or 24 muffins

2 cups gluten free flour mix (Bob's Red Mill)
1 2/4 tsp xanthan gum
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
4 eggs
2 cups mashed, ripe bananas (I used 3 smallish ones)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
3/4 cup chocolate chips (optional - Ghirardelli are gluten free and dairy free)

Preheat oven to 350 degrees. In a large bowl, mix flour, xanthan gum, flaxseed, baking soda, salt and cinnamon. In a medium bowl, mix wet ingredients - eggs, oil, applesauce, vanilla extract, and sugar. Mash bananas in a third bowl. Add wet ingredients to flour mixture, mixing just until combined. Fold in mashed bananas, then add in chocolate chips.

Pour into 2 greased bread tins or 24 muffin cups and top with walnuts. For bread pans, bake 50-55 minutes. For muffins, bake 20-25 minutes or until set and golden brown on top.

Fall is in the Air! (And on our table)

Ok gang.  I have discovered some really yummy ways to welcome the flavors of Fall into my home. (gluten free style!)

 Here are all the delicious recipes if you wish to do the same!

Pumpkin Chocolate Chip Spice Cookies with Icing
(Super Quick and Easy)

Ingredients:

1 box Arrowhead Mills Gluten Free Choc. Chip Cookie Mix
(prepare dough as directed)
Add about 2 tbsp canned Pumpkin to dough and mix thoroughly
Bake as directed on box

For the Icing:
Combine 2 cups powdered sugar with about 2 tbsp canned pumpkin
Add 1/4 tsp of cinnamon, nutmeg, and cloves (or any Fall spices you like)
Mix in 1 tbsp milk at a time until thick icing texture is achieved

After cooling cookies thoroughly dip the tops in the icing and place on cooling rack to harden.  (I dipped mine twice for a double layer of icing ;)


My Favorite Salad
(which happens to have quite the Autumn feel to it)

red leaf lettuce (I like the delicate flavor of these leaves)
dried cranberries
boneless skinless chicken cutlet (cooks evenly and fast!)
walnut pieces
honey
coarse grain mustard
olive oil
balsamic vinegar
salt and pepper

Walnuts: I prefer them slightly sweetened so I spread them out on a baking sheet, drizzle with honey and/or organic sugar and bake at around 350 until golden brown.  You'll be able to smell the goodness when they're done!

Chicken:  Marinate in equal parts of mustard and honey, plus salt and pepper to taste, and a drizzle of olive oil to coat.  Cook thoroughly in skillet at medium-high heat. (maybe 5-7 minutes each side?)  Set aside to cool.

Dressing:  Whisk together equal parts honey and mustard, plus 2 to 1 ratio of oil and vinegar respectively.  Salt and pepper to taste.  (Really taste it because everyone likes they're dressing a little different. Don't take my word for it.  Have a little fun adding more mustard or balsamic for a stronger taste, or dilute with oil for subtle, or add some honey for a sweeter bite.)

Combine all prepared ingredients and enjoy a suprisingly warm, satisfying Fall salad!


Butternut Squash and Pumpkin Soup with Portabellos and Cumin
(also super quick and easy)

1 large box Pacific Natural Foods Organic Butternut Squash Soup
1/2 sweet brown onion chopped
1-2 portabello mushroom caps chopped
1 clove minced garlic
3/4 cup canned pumpkin
2 tsp cumin
salt and pepper

First heat up the soup pot at medium-high and saute' onion in olive oil until tender.  Then add mushrooms, garlic and pumpkin.  After onion and mushrooms are pretty much as cooked as you would want them add in the soup and the seasonings.  Bring to a steady boil and then lower heat to simmer.  Taste at this point to make sure it's well seasoned because the boxed soup and pumpkin is really bland!  They need some spicing up. ;)



Baked Acorn Squash with Butter and Sugar
(pretty self explanatory I think)

Cut acorn squash in halves and place cut side up in baking dish of your choosing.  (a square one will help to hold them up and therefore cook evenly) Bake at 450 for about an hour or until really tender.  (The more tender the better!)  To serve spread butter over the top and sprinkle with regular or brown sugar.  Grab a fork and dig in.  This is filling enough by itself for a light meal, but also great as a starch or side dish.


Enjoy friends!

Tonight's Menu: Asparagus Mushroom Risotto with Chicken Breast and Balsamic Reduction...For Two!

Ingredients:

olive oil
small Sweet Onion chopped
1 Cup Arborio or Jasmine Rice
2 Cups Chicken Stock
1/2 Cup Milk of choice
6 Large Button Mushrooms roughly chopped
1/2 a bunch of Asparagus cut into 1-2 inch pieces
1 large clove of Garlic minced
salt and pepper

2 tablespoons of Butter
2 Chicken Breasts
dried Basil, salt and pepper

Balsamic Vinegar


Coat bottom of medium sized pot with olive oil and turn to medium-high heat.  Saute' onion until well tenderized.  Add rice and stir thoroughly.  Now add stock a little at a time, stirring in between until liquid has evaporated.  With the last of the stock add mushrooms, asparagus, and garlic and mix thoroughly.  Add milk, stir, and cover.  Reduce heat to low and let simmer for 20 minutes, stirring half way in between. (if needed add a splash of water if it's getting too dry)

While Risotto is simmering, melt butter in pan set at medium-high.  Season Chicken on one side with salt, pepper, and basil and place in pan seasoned side down.  Season other side.  Cook until both sides are golden brown and center is cooked through.  Remove from pan and cover.

Lastly, pour about 4-times as much balsamic vinegar as you would like the reduction to yield, into the same pan as the chicken.  Don't get too close as the pan is still hot and the evaporating vinegar will burn your eyes.  (just like raw jalapenos when they're cooking)  Balsamic will reduce in just a couple minutes.  Lower temperature if needed.

If you wanna look like a restaurant chef, scoop a nice helping of the Risotto onto the middle of your dinner plates, gently place the chicken at an angle on top of that, and drizzle with reduction as desired.

This is comfort food done light.  It's warm, it's satisfying, and it doesn't leave you feeling like you should take an evening stroll to digest.  Although with these nice Autumn evenings drawing near I would not mind a stroll outside with my man.


Enjoy!

Simple Delights...

They really are the best ones.  Approaching signs of cool Autumn afternoons.  Catching up with far away friends and family members.  Abundant words of encouragement and prayer given.  New adventures looming on the horizon.  All things pumpkin.  All things sweet and comforting.  I'm beginning to really understand why King Jesus pleads with us to rest, be still, be quiet, wait, trust, rejoice always, and do not forsake assembling together to encourage one another.  These are the simple delights that make life in Christ Jesus so beautiful, so rewarding, so filled with....LIFE!  I believe that life lived in a busy storm of ministry, good works, and acts of service is possibly the most empty existence imaginable.  King Jesus commands us to examine the birds, the lilies, live like these, (Matthew 6:25-33) and I'm beginning to see why.  He delights in knowing us.  He delights in us knowing Him.  Creation proclaims His glory!  Peaceful walks along a river lined with fall-colored trees, things like coffee, pastries, and fellowship enjoyed in the warmth of our homes, creating in the image of our Creator, new life brought into families, these are gifts from Our Blessed Creator directly to us.  What are we accomplishing by neglecting them?

"And who of you by being worried can add a single hour to his life?"                                                                      Matthew 6:27

I have decided to ask Jesus for more of these simple pleasures.  More than that, I wanna ask Him for time away from and in the midst of service, responsibility, and duty in order to enjoy them.  I've been thinking about the fact that He desires for us to truly know Him, and to continually seek to know Him more.

"Ask, and it will be given to you; seek, and you will find;...For everyone who asks receives, and he who seeks finds..."
                                                                            Matthew 7:7-8

On that note, here is a simple recipe for warm pumpkin scones that I am trying out today.  We are going over for dinner to the home of dear friends, mentors, and ministry partners tonight.  I pray that they too would be reminded of how immensely our Savior delights in our simple delights.

For the Scones:

1. 2 cups all-purpose flour
2. 1/4 cup and 3 tablespoons granulated sugar
3. 1 Tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 teaspoon ground cinnamon
6. 1/2 teaspoon ground nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon ground ginger
9. 6 tablespoons cold butter, cut into 1-inch cubes
10. 1/2 cup canned pumpkin puree
11. 3 tablespoons half-and-half
12. 1 large egg

For the Powdered Sugar Glaze:

1. 1 cup plus 1 tablespoon powdered sugar
2. 2 Tablespoons milk

For the Spiced Glaze:

1. 1 cup plus 3 tablespoons powdered sugar
2. 2 tablespoons milk
3. 1/4 teaspoon ground cinnamon
4. 1/8 teaspoon ground nutmeg
5. 1 pinch ground ginger
6. 1 pinch ground cloves

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Yield: 12 scones

Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

the joy of truly giving

It's amazing how the Lord counsels His children.  He always knows the very best way to teach us a lesson.  Lately He's been teaching me how to truly receive His grace, and as an outflow to truly give to others.

Aaron and I have been married for almost three months....crazy!!! It's been so fun. So wonderful.  So perfect.  It's everything I prayed for and much, much more.  This is the first classroom where the Lord began His lessons on giving and receiving.

Aaron knows me.  Really well.  He KNOWS me.  All the ins and outs and ups and downs. He knows them.  When I'm trying to bottle emotions, feelings, thoughts, he has an innate sense for it and immediately asks me whats up.  I can't get away with much.  And I'm grateful for him holding me accountable in this way.  But I've found that sometimes I do manage to outsmart him and keep things to myself.  It's quite subconscious really,  but the Lord has been showing me how I sometimes resist him knowing me truly, by hiding behind the things that I do and say.  This is the worst case scenario.  And the crazy thing is that they're the tiniest little things.  That's why they slip by unnoticed.  Little feelings, little secrets that burrow themselves deeply into my heart never to be revealed to the outside world.  They are little remnants of my flesh, that have not yet been dealt with and thrown out.  I've died to self and now live in Christ, but somehow these dark little secrets sneak in past my spiritual armor.  Somewhere there is a gap, a spot of vulnerability, and my Enemy knows it.

Sometimes the gap is created by a moment of selfishness, pride, fear, doubt, stress, or busyness.  And I know that I am declared free from these laws of sin and death, but I choose to allow them to take hold of me anyway.  I am still human.  I cannot be holy and blameless unless I am ever-presently IN Jesus Christ my Lord.  But if I am in Jesus, He gives me the weapons and tools I need to keep these little dark secrets out!  If I would only receive Him.  That's the real disconnect.

I must start my days by receiving again the grace, love, faith, hope, and fruits of the Spirit that the Word promises to me.  I must realize again that I am in need, unless I receive from my God.  Because He is the only One Who knows what I need.

It is the same with Aaron, I must receive his vows to me of love and commitment each and every day.  This means that not only do I need to see clearly what he has promised me, but I also must make the decision to take hold of it, and trust that it is real and true.  Only then can I bare my all to him, trusting him with my whole life.  Only then am I truly experiencing this love that the Lord has given us.  I must fully receive it without restraint.  And it takes discipline and diligence to daily choose to trust, and to love, and to serve.  It's not natural to us.

Without knowing how to genuinely receive from the Lord, I had not been able to genuinely give.  What joy it is to give like Jesus gives, fully, selflessly, without restraint, knowing that what we give away comes from the Father above.  That is the greatest reward of living in Christ Jesus, because without Him it would be utterly impossible.

Post Thanksgiving Recipe!

Ok so my housemates and I cooked our own gluten-free Thanksgiving feast this year.  Turkey, stuffing, mashed potatoes, green beans, cranberry sauce...the whole kit and cabootle.  And since we had all the Turkey bones and leftover flavorful parts, I was more than excited to make my own stock!  So here is my conglomeration of what I had left in the pantry, and various recipe influences from other women in my life.

Baja Californian Turkey Soup

This is a really light, fresh soup but hearty as well.  Perfect after a Thanksgiving day of rich, starchy foods.

For the Stock:

bones from an organic turkey
1 sweet onion
2 cups celery (2-3 stalks)
1 large carrot
water

Place bones in the largest stock pot you've got.  (preferably one with a built-in strainer)  Roughly chop all vegetables and toss them in.  Fill the pot with water enough to cover the bones and veggies.  Bring to boil on high heat and then reduce to low and simmer for a good hour, or at least until the veggies are tender and your stock has a good broth color to it. (it should look and smell a lot like chicken stock)  Strain out bones and veggies and try not to lose any bit of that yummy stock!

For the Soup:

turkey stock
1 sweet onion chopped
1 jalapeno pepper minced (optional)
2 large cloves garlic (freshly chopped please)
2 bell peppers chopped (any color or variety, you could even use poblano peppers for a spicier soup)
1 large carrot chopped
2-3 celery stalks chopped
1 can organic black beans (drained and rinsed)
cooked turkey leg meat (or other leftover meat)
1 package taco seasoning (or favorite Mexican spices)
1 cup fresh cilantro leaves (try to remove all the stems)

Keep stock hot while you prepare the other ingredients.  In a large skillet heat up 1 tablespoon of olive or vegetable oil on medium heat (just a minute or so).  Add first three ingredients one by one, allowing them to tenderize and caramelize (i.e. slightly brown).  *Salt to taste.  Then use a glass measuring cup or ladle to pour a bit of the stock into the skillet and stir ingredients, deglazing the bottom of the pan.  Pour contents of skillet into stock pot.  Bring soup to a boil and add remaining ingredients minus the cilantro.  *Salt to taste.  Leave soup to boil/simmer for another hour or so allowing the veggies and turkey to tenderize and absorb flavors.  Add *salt and pepper to taste, and lastly the cilantro when ready to serve.  Feel free to garnish with fresh avocado, sour cream, black olives, green onion, tortilla chips or shredded cheese for a little added pizazz.

*You should always salt as you go, salting each portion of the dish according to your taste.  It makes it much easier to gauge how much salt the dish needs if you do a little at a time and taste as you go.

Enjoy!

Praising Him in the Small Stuff

Fall leaves, oranges, aprons, baked apple crisp, Thanksgiving fellowship, delirious Black Friday shopping, afternoon stroll, home made whipped cream, rest....thank You Father for the abundance of Your love.  You give Life to the molecular structure of the universe. You hold us together.  You give us breath. You cause our hearts to beat and create fountains of Living Water within us.  We give all glory and honor and power to You...for all of our days.  Let everything that has breath praise the Lord.

Tis the Season...to be Gluten Free?

Not!

My whole life Thanksgiving was not Thanksgiving without Pillsbury Crescent Rolls and Christmas was not Christmas without Cinnamon Bread...what is a girl to do?

Found this recipe on a blog and figured I would share it with you all!  Turns out I don't have to miss out on the goodies after all!

Gluten-Free, Dairy-Free Cinnamon Roll & Crescent Roll Dough 

• 1 quart So Delicious Coconut Milk (I used the Original, in the red carton).

• 1 cup Vegetable Oil (I used Sunflower Oil)

• 1 cup Sugar (I used Florida Crystals)

• 2 packages Active Dry Yeast (I used Red Star)

• 8 cups (Plus 1 Cup Extra, Separated) Better Batter Gluten Free All Purpose Flour(or try your own blend, just be sure to add the xanthan gum)

• 1 teaspoon (heaping) Baking Powder

• 1 teaspoon (scant) Baking Soda

• 1 Tablespoon (heaping) Salt

• Plenty Of Melted Earth Balance Vegan Buttery Spread

• 2 cups Sugar (omit for crescent rolls)

• Generous Sprinkling Of Cinnamon (omit for crescent rolls)

Visit The Pioneer Woman for the instructions and a full photo tutorial.

To assemble the crescent rolls:

I baked the crescent rolls at 375° F. for approximately 10 – 12 minutes, placing a loose sheet of foil over the rolls halfway though to prevent excessive browning.

I was really surprised at how well the crescent rolls held up over the course of a few days. A quick 30-second zap in the microwave and it was as if I had just pulled them out of the oven!

I assembled a ton of the pigs-in-a-blanket, then froze them (unbaked).  All you need to do then is thaw them to room temperature and bake at 375° for approximately 15 minutes! Wellshire Farms Cocktail Franks are: gluten-free, dairy/casein-free, corn-free, nut-free, soy-free.

We will for sure be waking up to these cinnamon rolls on Christmas morning!

The following are all gluten-free recipes from some phenomenal foodies and I encourage you to visit each of their blogs, it will blow your mind!

Creative Veggies on a Budget

okay so i've been doing some experimenting with different veggies...i get tired of the usual salad or Veggie saute' but i need to be getting my vitamins and fiber somehow!

so, broccoli...
not the most exciting thing to eat.  generally it's mushy and not very flavorful by itself.  well i have discovered a new broccoli phenomenon.

PRESTO PESTO!

that's right. cheesy title but we'll go with it.  Broccoli is a heck of alot cheaper than basil and is packed full of the iron, calcium, and other nutrients we really don't get from many other veggies. i found a simple "Broccoli Pesto" recipe online and it turned out great...a little too garlicky...but great. try it out as an awesome dip for fresh carrots or celery.  put it on pasta, cold or hot.  or you could even use it as a flavorful, nutrient-packed spread on a sandwich.  (you can always roast the garlic before adding it to the pesto if you prefer a milder garlicky taste.)

Next up...

Zucchini!  again, not the most exciting thing to eat, but very versatile.  i had some leftover zucchini and yellow squash that i needed to cook but i wasn't super excited about eating it.  my favorite way to eat zucchini is fried but i didn't have any Gluten Free flour.  however, Gluten Free pancake mix works just as well and has a faint sweetness to it.  the combination turned out brilliantly and i had everything i needed to make it delicious.

i love it when my pantry is bare and i'm forced to be creative with the ingredients i have...it almost always results in a new cooking discovery.

happy cooking!

<3 Rebekah Jolene

"To the end..."

All authority has been given to Me in heaven and on earth.  GO therefore and make disciples of all nations, baptizing them in the name of the Father and the Son and the Holy Spirit, teaching them to observe all that I commanded you; and lo, I am with you always, even to the end of the age.
Matthew 28:18-20

What more do we need?  Let the storms come, we will not be shaken.

Pacific Northwest vs. Deep South

As some of you know, I recently moved from the Pacific Northwest,  to the Deep South.  So for those of you who are unfamiliar with the stark contrast of these regions, I'd like to elaborate.

Spokane, WA -

Speed limits don't get above 35mph.
Drivers always drive UNDER the speed limits.
The summer temps barely broke the 80 degree barrier.
It was never humid.
The locals eat farm fresh veggies.
There was a quaint coffee shop/cafe on almost every corner.
No one said y'all.

Jackson, MS -

Most roads have a speed limit of 40mph or faster.
Everyone goes at least 10mph over the speed limit.
I haven't stopped perspiring since I got here...
It's ALWAYS humid.
The locals eat everything deep fried.
Haven't found one coffee shop that I like (other than our ONE, SINGLE, SOLITARY, Starbucks)
Everyone says y'all.

 One thing worth noting that they both have in common....pot holes. everywhere.

As hard as it is transitioning between totally different cities, I LOVE studying, pondering, observing different areas and contrasting the inhabitants of these regions of the country.

So far my favorite things about Jackson are -

My house with all its cute furnishings and the fact that I have space to spread out a little bit.
My house-mates who are quickly becoming some of the best friends I've ever had.
The Lord's spell-bounding provision over all of my circumstances.
And the sweet, "southern hospitality" that most of the locals possess.

Not to mention the fact that there is a church on every corner and on Sunday afternoons you will undoubtedly see whole families out to lunch in their "Sunday Best" after attending church together.

That's all for now, I start my new job at The Fresh Market today.

more later....

;)

Banana Coffee Cake!

Okay, so I had two overripe bananas...naturally I had to make banana bread!  However, I was lacking on some key ingredients for the recipe....so I improvised! 

First of all, we don't have a loaf pan in my new house so I used a round cake pan.  Also, the recipe calls for buttermilk but I'm not one to keep buttermilk on hand so I used Organic Vanilla Yogurt...GREAT alternative.  It made the cake fabulously moist.  Lastly, since it was a coffee cake versus a loaf, I wanted to make crumble topping.  Unfortunately at this point my brain went to "la-la-land" and I SOFTENED the butter....big mistake when you're shooting for "crumble" topping.  Softened butter doesn't crumble, so what I ended up with was more of a sweet, crunchy crust on the top of the cake!  So no complaints.  It turned out deliciously. :)  Enjoy!

My Favorite Zucchini Walnut Muffins!

 

They're Martha Stewart's zucchini cupcakes from her "Cupcakes" cookbook.  My sister gave me the book for my birthday a couple of years ago and the first time I tried this recipe I fell in love.  I may never be able to eat any other zucchini bread/muffin. 

In the book she recommends frosting the cupcakes but since I wanted to be able to eat them for breakfast or dessert, I saved some toasted walnuts and brown sugar for a sweet, crunchy topping instead.

I couldn't find the exact recipe online which calls for lemon, nutmeg, and cloves, but here's the closest thing...

Sweet Zucchini Cupcakes

---

• Prep Time 20 minutes
• Total Time 1 hour, 30 minutes
• Yield Makes 12

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coarsely chopped pecans or walnuts
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
   
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
   
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
   
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
   
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
   

Cupcakes and Teddy Bears

Today I celebrated my one year anniversary with my sweet, red-headed man.  I got him two cupcakes from a nearby bakery (we weren't impressed with them but now we know), and he surprised me with a dozen red roses and a cuddly, hazelnut-colored teddybear.  It was a lovely afternoon despite the fact that he had a full day of work amidst it all.  Later tonight we're looking forward to watching a movie or beginning the final season of "Lost" on Netflix!

As the day approached I was doing alot of reminiscing over the past year.  From the first day we met, through all the goodbyes, and all the anxious, butterfly-ridden hellos.  How precious the letters, the songs, the pictures, the plane tickets, the dried flowers, all the things we've collected from this lapse of time we've been in a relationship.  It was pretty surreal to think that we had been together for a whole year.  It was flying by way faster than I sensed it was.

We're getting ready for another tough goodbye.  I'm a little out of practice so it's been a struggle to keep my emotions at bay.  But it's interesting, because I'm not crying the same tears that I was before.

All the times we said goodbye before I wasn't just sad, I was terrified.  Each time I got to laugh and smile and enjoy being near him, I was gripped with the fear of never experiencing those things again.  The tears that soaked my cheeks were of fear and doubt and insecurity.  I was so afraid that it wouldn't last.  I was so afraid of standing alone for any period of time.

But folks, I'm proud to tell you that I haven't been crying those tears of insecurity this time.  If only I could express to you how faithful our Jesus has been to refine me over the past six months.  I feel like I have a new heart that is far more capable of loving people than it ever was before.  I have experienced the well of living water filling me from the inside out and pouring Himself on those around me.  It is amazing.

So as we celebrate our first year of falling in love with each other, and falling deeper in love with our Jesus, we prepare for another season of separation.  The Lord is preparing us for big things.  I am so excited about the many possibilities on the horizon.  However, I want to strive to live in this moment, the precious "here and now" where I find warm nights, starry skies, "Lost" marathons, and iced coffee.

Until we meet again...