My Grocery List

I was chatting with a couple girlfriends last week about how to start changing your diet. It dawned on me that having a strict shopping list is the key to success. I stopped buying junk food and started focusing on only having healthy ingredients available. What you may no realize is if you don’t have snack foods in your home, then you can’t eat them! It’s pretty simple right. When I want to mindlessly munch, I have to grab an apple or some nuts because I don’t keep cookies and crackers in my house. Sure you can run out and grab some donuts, but the likelihood of that is much less.

The first few months on the elimination diet I spent a lot of money trying to figure out what I could eat, and what kind of staples I needed in my house. I got really good at reading labels, and I learned how to make my own condiments. Here is a list of items I keep in my home at all times. I try not to buy any preprepared meals, so yes this is going to take a little more planning. I will also tell you, doesn’t take any more time to make plain rice in a rice cooker than it does to make rice-a-roni. It doesn’t take any longer to make this Mexican skillet than it does for Hamburger Helper. You just have to shift the way you think of things. I know having kids can be difficult, so keep some high quality sour dough bread on hand for PB&J’s and keep lots of eggs. Scrambled eggs are a perfectly acceptable meal for any time of day in my house!

Dry Goods:
Original Rolled Oats (they’re usually gluten free)
Rice (brown and white)
Almond Flour
Brown Rice Flour (for gluten free flour mix)
Potato Starch (for gluten free flour mix)
Tapioca Flour (for gluten free flour mix)
Nuts – almonds, cashews, walnuts, pistachios, pine nuts, etc..
Seeds- sunflower, hemp, flax, chia, etc..

Antibiotic/Hormone free chicken (I usually buy frozen from Costco)
Grass fed beef (I buy in bulk when it’s on sale and then freeze it)
Wild caught fish
Cage free/hormone free Eggs

Lettuce/Leafy greens (spinach, romaine, etc..)
Potatoes (yes I eat those)
Sweet Potatoes aka yams
Fresh herbs
Brussle sprouts
A variety of fruits
*Anything else in the produce section you like 🙂

Milk Alternatives:
Coconut milk (for my coffee)
Almond milk for everything else
Canned/packaged goods:
Beans (I buy mine in the cartons at Target, no BPA)
– black, pinto, garbanzo, kidney, white northern, etc..
Tomato Sauce
Pad Thai rice noodles
Brown Rice pasta (I don’t like this much so I rarely make it)
Natural nut butters: almond and peanut (no added sugars or oils)
Teas – green and black
Juices- organic orange and apple

Just Mayo – Vegan mayonnaise and it’s delicious
Organic ketchup (for my hubby, I hate it)
Organic mustard
Tamari (gluten free soy sauce)
Organic hot sauce (make sure it doesn’t have a bunch of crap in it)
Organic salsa
Tahini (for hummus)

100% pure olive oil (watch out for the cut stuff)
Coconut Oil
Avocado Oil

Stevia (if you don’t mind the taste)
Organic Honey
Organic sugar
*just try to limit sweeteners
I think I covered most of what I keep in my house. I don’t keep all the perishable things at the same time because duh, they’ll go bad. But I try to make sure there is at least a week’s worth of fruit and veggies so I have something to throw together for dinner. I keep bulk proteins in my freezer too. Another great way to plan your shopping to to map on a calendar what you want to make for the next two weeks (or a month if you’re type A) and then grocery shop based on those recipes. If a recipe calls for a prepared item I try to figure out how to make it myself, example: teriyaki sauce. Store bought teriyaki has a lot of crap in it, so I made it myself and it was super simple!

If you ever have any questions, please don’t hesitate to email me, I love to chat about food 🙂 torithompson12{@}


Sourdough gluten free-ish biscuits

First and foremost, these biscuits are not 100% gluten free. I used a gluten free flour blend in addition to my sourdough starter which has wheat flour aka gluten. If you have celiac disease, I wouldn’t chance this recipe, but if you just have a mild sensitivity, these shouldn’t bother you. I also used real grass fed butter for this recipe. I try to avoid dairy, but I didn’t know how this recipe would respond to swapping out the butter, plus I still really love butter. You might also see from my pictures that these are more like biscuit halves. I rolled the dough pretty thin, so they didn’t rise much. You can roll your dough thicker, but I actually like them this size. You can simply put two together to make a  breakfast sandwich and there’s no cutting involved. I just ate these with ghee and honey… pretty delightful. It should also be noted that these fall apart really easily. By swapping gluten flour with non gluten flour, it makes them more crumbly.


1 cup sourdough starter
3/4 cup gluten free flour mix
1/4 cup buckwheat flour
1/3 cup cold butter (chopped in cubes)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 teaspoons baking powder

Preheat oven to 425° F. In a bowl mix all your dry ingredients, and then cut in the butter. I did this by hand, and now I know why 50’s housewives didn’t need a gym membership. You can probably use a food processor for this process if you don’t want rocking biceps. Once your butter is mixed in, (the texture will be crumbly) mix in your sourdough starter.


The buckwheat flour is what gives it those little dark specs

Sprinkle some flour into a flat surface and roll out your dough. I used straight brown rice flour to keep it from sticking, but you can use the buckwheat or GF mix flour too. These biscuits do not rise much, so the thinner you roll them out the shorter they will be. I rolled mine to about 1/2 inch and they rose to about 3/4 inch. I used a ring from my mason jars to cut the biscuits. You can honestly hand roll these too. I did it with the left over dough, I rolled it into an inch thick ball and then slightly smashed it, and it came out just fine

When you have your biscuits in whatever form you want, place them on a lightly greased cookie sheet. In hindsight, I wish I would have brushed a little butter/oil over the tops of these, but you don’t have to.


Mason jars have so many uses!

Bake 12-15 minutes until slightly brown. Pull out of the oven and devour. IF, you don’t want to use the gluten free flour, you can swap regular flour for exactly the same quantity, and they’ll probably rise a lot more.


These look more like thick cookies, but they taste like biscuits! 

I will probably continue to play with this recipe and see what else I can get these to do, but for now, this was good enough to share! Brett made an egg and bacon sandwich with them already.


sourdough pancakes

Sourdough Pancakes

I’ve been on a bit of a breakfast kick lately, I realized that the last few recipes have been mostly breakfast based. But… since I have no problem eating breakfast at any time of day, who cares right? This next recipe was discovered while researching how to make my own sourdough starter. I read about sourdough pancakes, and was like YES, where have these been my whole life?!?

I am not generally a big pancake eater at restaurants. I will only eat pancakes at home, because duh, they’re way better at home. I have tried quite a few different gluten free pancake versions, but this is by far the best! I should also say these are not entirely gluten free, they’re what I like to call “gluten free-ish.” Since my sourdough starter is made with wheat flour, there is some gluten proteins left, but the fermentation process breaks down the gluten proteins, making it much easier to digest. And much more friendly on your gut.

This recipe is a bit of a pain in the ass if you haven’t made your own sourdough, because that’s like, the most important ingredient. If you don’t have your own starter, this isn’t for you. But if you followed my previous post about how to make your own, then you much try this one too.


2 cups sourdough starter, room temperature
2 tablespoons granulated sugar
1 egg
4 tablespoons avocado oil (or you can use olive or coconut oil or ghee)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon warm water

In a large bowl, combine all of your ingredients, except the baking soda. The baking soda will react with your sourdough making it foam very quickly, wait until you’re ready to cook the pancakes before mixing in the baking soda. Get your griddle or pan warm and add ghee or olive oil to keep the cakes from sticking.

The batter is pretty thin, so start with pouring a smaller amount to see how quickly the batter spreads on a hot pan. I made my cakes around 6″ in diameter, but you can make yours whatever size you want.

Since there are already bubbles in your dough, it’s slightly harder to know when to turn. I keep my fire on medium and gently lift the edge to see when it’s ready to flip. When you have a nice golden brown edge you can flip your pancake. On bigger cakes, I like to scoot the spatula around the entire edge to make sure it isn’t sticking before I flip. I have not mastered the air flip yet!

I serve my pancakes with ghee and 100% maple syrup, but you can add fruit if you like too. Also note, these bad boys soak up everything they touch, so I recommend pouring the syrup as you eat instead of all over the cakes. That will keep you from having to keep pouring more. You can also use the dip method too.

I loved these light and fluffy cakes, I will definitely be making more in the near future, maybe with blueberries next time.




How to make your own sourdough starter

I am 99% gluten free 90% of the time, with the exception of sourdough bread. I don’t eat a lot of sourdough bread, but when I do, I make sure it’s from a quality source. Sourdough bread should probably be your only bread, even if you’re not gluten sensitive. Here are the top 5 reasons to chose sourdough bread:

1.  Increases beneficial lactic acid
The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates (read more about the dangers of phytic acid here) more effectively than in yeast breads.

2. Predigestion of starches
The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.

3. Breakdown of gluten
Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.

4. Preservative
The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.

5. Better blood glucose regulation
There has been some research suggesting that sourdough bread — sourdough white bread — showed positive physiological responses. The subjects’ blood glucose levels were lower after eating sourdough white bread compared to whole wheat, whole wheat with barley and plain white bread. Interestingly, the subjects tested after eating whole wheat bread fared the worse — with spiking blood glucose levels. (Real Food Foreager)

We started buying only sourdough bread a few years ago. We hate most of the gluten free alternative breads, and once we figured out that sourdough broke down the gluten proteins, we were sold. Brett eats the bread a lot more frequently than I do, because in the end it’s still a pretty wasted carb for me. Unless I am loading it up with eggs or avocados, I don’t need much bread in my life. We usually buy sourdough bread from our local Farmer’s Market, and it is essentially made up of wheat flour, water and salt. The fewer ingredients the better! And while I love this bread, and do not anticipate making my own as frequently as I can buy it, I wanted to start my own culture so I could start experimenting with sourdough recipes.

I googled, and googled for sourdough recipes, and essentially found that most of them are the same. You can make gluten free sourdough too, but I went old school on my recipe. I bought organic unbleached flour (Bob’s Red Mill) and used filtered water. That’s literally all you need!

I was sure I was going to screw this up, but it was so much simpler than I thought. I swapped my container three times because I didn’t know how big it was going to grow, and also kept freaking out that there was too much surface space, but it turns out all of my fears were empty. It doesn’t matter what container it’s in, it will still grow. I followed the instructions from Roldale’s Organic Life, but their instructions are similar to almost every other recipe I saw.

Start with a clean jar/container that you want to grow your starter in. It doesn’t have to be massive, you can always put it in a larger container if you need to later. I’d 1/2 gallon is plenty to start with.

Day 1 – 

Mix ¾ cup of flour and ½ cup warm filtered water together in your large jar. Use a whisk, as that will help get lots of air (and the airborne yeasts and bacteria you want) into the slurry. Cover the jar loosely with some cheesecloth or an inverted sieve—something that will keep bugs and objects out but allow air to circulate. Place it in a room-temperature location, and ignore it.

Day 2 – 

Add another ¾ cup of flour and ½ cup warm water to the mixture and whisk it vigorously. Cover loosely and keep at room temperature.

Day 3 – 

By now you may notice some small bubbles in your slurry; this is good! If not, just be patient. Add another ¾ cup of flour and ½ cup warm water to the mixture and whisk it vigorously. Cover it loosely and keep it at room temperature.

Day 4 – 7

Pour out about ½ of the slurry  (you can make sourdough pancakes with the extra) Add another ¾ cup of flour and ½ cup warm water to the remaining mixture and whisk it vigorously. Cover loosely and keep at room temperature.

Repeat the Day 4 instructions daily until your slurry becomes a spongy, bubbling mass that doubles in size by the next feeding time. This usually occurs in about 5 to 7 days total. It should smell and taste a bit sour and a bit yeasty, but pleasant.

If you want to expedite this process, you can feed your starter ever 8-12 hours. I also read that rye flour helps the starter to grow faster too. Below I’d added an image from My starter mimicked her pictures, and it worked perfectly.


As far as caring for your sourdough, if you’re an infrequent baker, like myself you can keep the starter in the fridge. Pull out what you need for your recipe and set  aside. Take the left over starter and make sure to feed it again. After feeding it, leave it out for at least 12 hours so the bacteria can grow again, then cover and put back in the fridge. If you’re a frequent baker, then it’s recommended that you leave the starter out and feed it daily. Here’s a good read if you want to put your starter on hold.

Other than that, this was a pretty simple process. I have already started pinning recipes, I had no idea you could make so many things with sourdough starter!


My Battle With Cystic Acne

Ugh Acne. I touched a little on my battle with adult acne in my first post, but I thought I would expound on my experience for any of you struggling with the same problems.

My acne started in my early twenties, before that I really didn’t have many problems with my skin. I was blessed as a teenager and rarely washed my face, but still managed a to have decent complexion. When I turned 22/23 though, I started getting these giant cystic nodules all along my jaw line. They were so painful and oh so unattractive. I was so embarrassed, and no amount of make up could hide them. For years I went to doctors and tried every diy mask available, but nothing really helped. There were certain things that would minimize the acne, and then it would flare up again. I really believed that I would never have clear skin.

If you have never suffered from acne, or a skin problem, you can’t image the amount of self consciousness that goes on. You assume everyone is staring at you, that people will assume you’re unhealthy or unclean- it’s a terrible feeling. In reality I don’t think most people judge you as harsh as you judge yourself, but when you’re in the thick of an outbreak, nothing will calm you.

I have had 5 different doctors tell me that it’s hormonal acne and I should just go on birth control. Problem: I can’t take birth control, it gives me ridiculous side effects, so that’s off the table. And quite frankly it pisses me off that that is the only solution doctors have, I think birth control pills are wildly unhealthy, so I hate that option anyways. I’ve had a dermatologist give me cortisone shots- in my face! That didn’t really help either. I took a ton of oral and topical antibiotics to no avail. I deeply regret that because antibiotics are so bad for you to take long term. I bought a Clarisonic, that just made things worse since I have sensitive skin. I tried the OCM (oil cleansing method) and while I liked the way that nourished my face it didn’t really help my acne.

In 2014 I was still suffering from cystic acne, and although I had found some relief from Mario Badescu’s Buffering Lotion, the acne was still very prominent on my face. I was hitting my rock bottom with cystic acne. I was so desperate to find a cure, and thankfully one of my Google searches led me to the correlation of dairy and acne. Along the same time I stumbled across The Virgin Diet and decided maybe my weight and my acne might be symptoms of a bigger issue.

There wasn’t much arm twisting to get me to cut out dairy. Don’t get me wrong, I was scared, but desperate. The weekend before I started The Virgin Diet, Brett and I spent a weekend away and gorged ourselves on smoked cheddar. I love smoked cheddar, and if I had to give it up, I was going out in a blaze. And a blaze I made- more like a fire storm on my face. Below are some pictures from 2014. The one on the left is 3 days after my cheese bender, and on the right is 5 weeks into The Virgin Diet cleanse.


The results were staggering! Dairy was definitely my main culprit for cystic acne. It’s been two years of being 99% dairy free, and my skin is not always super clear, but I haven’t had a flare up like the image above since. I might get one cyst when PMS kicks in, but the picture on the left was my daily norm before.

Even today, if I eat the smallest bit of dairy I get a flare up, it’s instantaneous. Other factors still affect my skin too, lack of water and increase sugar intake can give me blemishes, but nothing like what dairy does to my skin.

Another fun fact- when Brett and I were in Europe summer of 2015, I ate a ton of diary over there, and guess what, no cysts! Turns out, it’s only American diary that screws with me. So if you don’t believe that our production of food in this country is flawed, you should think again. In America we allow so many more chemicals and hormones into our food- that other countries banned decades ago. So, no organic milk is not terrible for you, but the way we mass produce milk in this country leads to a slew of health problems.

Here are some recent images of me without make up- two years dairy free! Now, I don’t have modelesque glowing skin, but lets be real, even models don’t have perfect skin. I am still not 100% okay with going make up free every day, but I hope to get there some day. I need to drink more water and decrease my sugar intake, but those are changes that I can manage now.

Your skin is the biggest organ, and is highly susceptible to every toxin you put in your body and anything you put on the outside too. I am working on changing out all products in my life to include less chemicals and be more organic. It’s hard, but that’s my goal for the next year. Then maybe I’ll be make up free for good!

pb oatmeal

Peanut Butter Oatmeal

You’ve heard it over and over again, breakfast is the most important meal of the day. If you don’t eat breakfast within 90 minutes of waking up, you are not jump starting your metabolism and setting yourself up for a less than stellar day. I used to not be a breakfast eater, and would generally not eat until lunch. But in the last 4 years, I have really been trying to change that habit.

Since most breakfast foods border the dessert category, it’s important to plan out your breakfast meals before hand. This works with all of your meals, but especially breakfast. If you don’t have breakfast planned out, it’s likely you’ll run out the door and grab something on the go. Products marketed for “on-the-go” typically mean empty calorie, non-nutrient dense. Most of the time I stick to a protein shake in the morning. It’s plant based and vegan, so it fits into my dairy free, gluten free lifestyle. I like Thorne, but there are quite a few other (and cheaper) options on the market too. But shakes are boring, and sometimes you want more texture in your meals. Eggs and Oatmeal are my other two favorite breakfast meals- they also happen to be super quick to whip up.

Protein and fiber are very important elements of your morning meal. The protein will help you stay full longer, while the fiber will help evacuate yesterday’s garbage. This oatmeal recipe its not ridiculously high in protein, but is a good amount to keep you full without having the negative effects of too much protein. In addition to fiber and protein, I like to add coconut oil and ghee to get some healthy fats in the morning too. Healthy fats are what get your synapses firing first thing.


1 cup old fashioned rolled oats (gluten free if possible)
3/4 cup water
1/4 cup almond milk
1 tablespoon cinnamon
1/4 teaspoon sea salt
1 tablespoon ground flax meal
1 teaspoon honey
2 tablespoons natural peanut butter (make sure no added ingredients)
1 teaspoon coconut oil or coconut butter
1 teaspoon ghee

In a sauce pan, bring your water to a boil, then add your oats. Let the oats soften a bit, then you can add your almond milk, coconut oil/butter and ghee. Let the liquids fully combine (about 1-2 minutes) and then stir in the remaining ingredients. You can turn off the heat and continue to stir until your peanut butter is melted and fully incorporated. It’s okay if your oats are a little runny, they will absorb the extra liquid very quickly.

Let oatmeal sit 3-5 minutes to cool and then you’re ready to eat. You can add sliced fruit on top too if you like.

You’ll notice, I don’t like to boil the crap out of my oats. I like my oats to maintain their shape because I am not into gooey gummy texture that is most oatmeal. I also hate instant oats, so I always use old fashioned. This recipe has over 16 grams of protein and over 9 grams of fiber. If you drink a full 8 oz glass of water and eat this oatmeal in the morning, you’ll be full and ready to take on the day!

You can double this recipe and save half for later. It will keep for a couple days. And when you reheat it just add a little almond milk. Enjoy🙂


Can yoga heal anxiety & depression?

Let me be clear about this, I am a beginner in yoga. I barely know most poses, and my favorite is savasana (the one where you lie on the floor). I have been taking level one classes now for a few months, and I am really enjoying myself. I don’t know if I am getting any more flexible, but I am getting a more positive outlook on life in general.

I have been attending beginner classes, that walk you through the basics of yoga and explain why you do every posture, what the proper form is and the benefit of each pose. I also get a good does of inspiration and encouragement from each class. My instructor reminds us that we don’t have to  be perfect, that we can over come difficulties, and that our lives matter. There are so many other things she tells us to help us breath through a difficult posture, but I cannot list them all here. She also does her best to explain how what we do in yoga can translate to the outside world. For example when we are holding a balance pose she’ll say something like this: “feel how it is, and know it’s just temporary, everything in life is temporary” or “your thoughts have power, if you think you can’t then you can’t, but  if you think you can, you just might be able to.”

Now, I don’t struggle with depression, but as her soothing voice was telling us that “[we] matter” and “[we] are loved” the other night, it got me thinking how yoga might benefit someone who was teetering on depression, so I started researching it. There was a study done in 2007 that showed promising results that yoga could in fact increase GABA levels (non technical term, they help with anxiety and depression). Beyond that one study, there have been a multitude of other case studies and personal testimonials that show evidence that yoga can decrease depression, anxiety and insomnia.

The basic principals of yoga are first and foremost that it is a practice. Every day you show up you are simply trying to be better than the day before. Yoga is not about perfection. Yoga is also intended to help guide us to free ourselves from our historical limitations of who and what we were to become something greater and better. That’s where I think it can really help anxiety and depression. Most people who suffer are plagued with negative internal dialogue, and yoga teaches you to silence those voices and create a new narrative for yourself.  Other key components of yoga focus on breathing, and learning to control your breath. Practicing proper breathing techniques can severely reduce anxiety, and help you to channel your focus in a more positive manner.

I am in no way an expert in yoga or depression for that matter, but I strongly believe yoga can help bring more peace to your life. If you are suffering from a mild case of the blues or have battled depression your whole life, I strongly suggest checking out a yoga class. If you live in a big city, I am sure there are Groupons available. Some studios offer a free first class, and other have cheaper rates if you buy in bulk. Most classes range from $10-$20/class if you’re buying one at a time. I strongly suggest trying yoga in a studio as opposed to doing it at home, at least until you get better at it. There is a pretty spectacular vibe that flows through a yoga studio, so I like to get caught up in that energy. And then there is the aspect of the instructor, they will help guide you and keep you from hurting yourself.

You might have some misconceptions about yoga- that it’s just for thin flexible types, but it’s not. It’s for anyone who wants to show up and try. You don’t have to be flexible, you just have to be willing to try. Yoga is not a magic cure-all, but it’s a good place to start.


Super Simple Boiled Crab Legs

This past Sunday was Easter, and it was also Brett’s birthday! Brett and I stayed home this weekend, but I wanted to make him a nice birthday dinner. We love crab legs, but it’s a very expensive meal if you eat out at a restaurant. One of my best “ah ha” moments was when I realized I could make these at home!

Boiling crab legs is SUPER simple, you’ll wonder why you ever paid for these in a restaurant. You can find crab legs at most grocery stores year round, I prefer wild caught seafood as opposed to farmed, but your choice. I also prefer snow crab to king crab. My dad would say I am crazy, but I hate fighting with the thorny beasts. I prefer the smaller ones. They also have a more delicate flavor in my opinion.

The best part, this past Saturday they were having a 50% off sale on all seafood at my grocery store, so I got 2 pounds of crab for $13, holla!


1-2 pounds fresh crab legs
2 lemons cut in half
5 cloves garlic
1 tablespoon sea salt
1/2 cup melted ghee (for dipping)

In a large stock pot, bring 10-12 cups of water to a boil. Add lemons, garlic and salt. Once your water is boiling, drop in your crab. Let water come back to a boil and cook crab legs for 4-5 minutes. Pull legs out of water, and they are ready to eat. It’s that simple!!


A watched pot seriously never boils


2 pounds for $13 I cannot believe it


Waiting on those puppies to cook

I like to serve my legs with a baked potato and broccoli, but honestly they’re just filler. The crab is the star of this meal.


Breakfast Potato Hash

Breakfast is my favorite food group. I love breakfast any time of day, but I am usually super disappointed by the hash brown or home fries options most restaurants serve up. Since I prefer to eat gluten free meals, potatoes are a big priority to me. I love potatoes, and I want mine to have some flavor. A lot of restaurants have hard and flavorless potato hash, so I prefer to make mine at home.

This is a pretty easy dish, it does take a little patience however. I like my potatoes to be crunchy on the outside and soft in the middle. You should make the potatoes before you make anything else, because you don’t want your eggs waiting while the taters cook.


2 medium russet potatoes (washed & diced)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion (yellow or red)
3 cloves minced garlic
1/4 cup grape seed oil for cooking
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon sea salt

Start by heating your oil in a large frying pan. I use cast iron because it reduces the amount of sticking. I also use grape seed oil because it has a higher smoke point and reduces the potential of free radicals.  Then mix your dry seasonings with your diced potatoes in a bowl, toss then pour in the hot oil. I like to let my potatoes cook a little before adding the peppers, onion and garlic. All of those will cook faster, and burn if you try to cook them at the same rate as the potatoes. Let the potatoes get a little color on them and you’ll notice they’ll start to turn more translucent. Then toss the peppers onions and garlic in. Stir and let crisp up. You don’t want to over stir, because your potatoes will start to break apart. Let them sit in one spot long enough to form a crust. Then flip to get a crust on all sides. Once you’re satisfied with the crispiness of your potatoes and your fork can puncture them easily, they are done!


Trying to soften the potatoes before adding the good stuff



Add your peppers, onion & garlic after the potatoes have began to turn translucent


The best breakfast potato hash


Serve with bacon & eggs, but don’t forget the avocado!

oatmeal cookies 2

Gluten Free Oatmeal Chocolate Chip Cookies

Going gluten free meant giving up all my favorite desserts. I love cookies, cakes and brownies, and I ate them regularly. I have a really bad sweet tooth, even now I have dark chocolate everyday. I try to limit my sweets, but when I have a craving I can’t kick I make some oatmeal chocolate chip cookies. If processed correctly, oats are naturally gluten free. The issue can become that they are often processed in plants with other wheat flours. Make sure when you’re buying oats just remember to check for that “gluten free” label. If you don’t have a super sensitivity to gluten and you’re like me, and just trying to avoid it, then you can probably eat oats without a GF disclaimer. Anyhow, moving on to cookies! Even before I went GF oatmeal chocolate chip cookies were my favorite. There is a cookie shop in my hometown that sells 5 inch cookies and their oatmeal are the best! Don’t you dare put raisins in them though! That’s an unforgivable sin.

oatmeal cookies

If you are in the market for a really yummy cookie that you can’t even tell is GF, this is the one! I should also credit my amazing husband with this concoction, Brett created this recipe.


1 cup butter/ghee softened
2 eggs
1 cup packed brown sugar
1 cup raw organic sugar
2 teaspoons vanilla extract
1 1/2 cups gluten free flour
1/2 teaspoon baking sods
3 cups rolled oats
1 teaspoon sea salt
1 teaspoon cinnamon
6 oz organic dark chocolate chunks

Preheat oven to 350. This recipe makes a little over 2 dozen cookies depending on what size you make them.

Start by creaming together your eggs, butter, sugar and vanilla. I use my stand mixer, and make sure everything is well incorporated. In another bowl, mix the flour, salt, baking soda and cinnamon. Give it a good stir, then slowly mix into the sugar and egg mixture. Do not mix in your chocolate or oats yet. After your mixture has come together, remove from the stand mixer and slowly fold in your oats and chocolate chunks. You might be able to do this in the mixer, but it gets really thick and sometimes it’s easier with a wooden spoon. You can use chocolate chips from the store, but I chop organic dark chocolate bars from Trader Joe’s. I like the bars because they have a lot less ingredients and no soy lecithin. It’s your call, I just try to avoid soy in most forms. I also just happen to like really quality chocolate.

Once you’ve combined all your ingredients, put your batter in the fridge for about an hour. You can bake these right away, but the longer I let the dough sit, the softer the oats become and the more chewy the cookies are. After you’ve let your dough chill, pull it out and spoon your cookies onto a baking sheet. I use a tablespoon measuring spoon for mine, but you can make them any size you like. I bake mine for 8-10 minutes depending on how gooey I want them. I like gooey cookies, and Brett likes crunchy ones. As long as you don’t burn these, they’re delicious!

Pull out of the oven, allow to cool slightly and then  move them to a cooling rack until completely cooled. One of my favorite ways to eat these is to make ice cream sandwiches out of them with almond, cashew or coconut milk ice cream. But one they’re own they’re delightful as well!