Halfway into 2026. 

It has been a MINUTE since I blogged here and there is just SO much to say its hard to just jump back in with a recipe but 1. this Street Corn Chicken is just TOO good not to share with the people and 2. I honestly missed sharing and writing long form and I am so excited to be back here. 

Instagram has been my home of creativity, posting and writing for the past couple of years, but I feel like there has been much growth, transformation, hard stuff, and life seasons that I wanted to start documenting again. 

The kids are massive, or they feel that way, to compared to where they were the last time I posted here. 

Greyson is almost 10, almost as tall as me and is so smart, sweet and fantastic. He's thriving at church, wants to get into Ninja Warrior and starts a co-op with some of his best friends this summer.

Lexi is in kindergarten (homeschooled of course still) and is my ballerina-gymnast who loves all things music, baking and creative arts - so I basically birthed a mini-me. And I love it! 

Doug and I are still continuing to renovate our 1950's ranch home - trying to make it cozier and more inviting for friends and family more each month.

I'll save my story and updates for another post. Until then, enjoy this delicious southwest inspired dinner. 

Happy Taco Tuesday ladies and gents! 

Tuesdays have become my one "office day" of the week now that we are running both Nosh and Nurture and our travel agency, Platinum Key Travel. It's been such a blessing to have help with the kiddos one day a week so I can catch up and pour into my passions outside of being a mama. 

Working makes me hungry, so I thought I'd share the perfect recipe for this Tuesday...

my Oven-Baked Tacos. Perfectly paired with chips and guac and a nice icy margarita or virgin lime slushie, these are super simple, kid-friendly and of course gluten and dairy free. 

If you're wanting a homemade tortilla, try my recipe here. We mix it up using those or store-bought. My favorites for store bought are grain-free varieties by Siete or for a more traditional flour tortilla, Mission has a great gluten-free option. 

Serve with fresh lime, avocado, homemade or storebought salsa, black beans, shredded lettuce, chopped tomato, vegan sour cream or green chiles. YUM YUM YUM. 
​

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 1 TBSP. avocado oil 
• 2 teaspoons minced garlic
• 1 packet taco seasoning (I love Sprouts mild) 
• 12 soft tortillas or hard taco shells
• 1½ cups dairy-free shredded cheddar cheese

​


​Directions 

How is everyone out there doing?

Like, really doing? Not passing small talk, but really doing a big heart check and reaching out if you need to. We've had our ups and downs with so many thoughts, theories, big feelings, grief over "normalcy", being pregnant during a pandemic, raising a toddler who is sad his world has changed. It's a lot to process. 

So very much. 

I have faith in a big, big God that will get us all through this. Praise, because I don't know how any of us could get through times like this without his provision, strength and promises. 

But until we can resume normalcy, if ever, we can stay fervent in prayer, draw close to those we love (even if from a distance) and make lots of delicious food. 

This Roasted Red Pepper Sauce is so delicious and amazing that it would be great on vegetables or meat as well if you're watching grains. Or you may swap out the pasta for a grain-free variety such as almond flour pasta, garbanzo bean or edamame. 

I poured it over piping hot rice pasta and topped with chopped basil for a comfort meal I was craving. 

Grab the recipe below, comment your favorite food and reach out if you need! I'm always here to lend an ear. :) 

INGREDIENTS

• 1 box of gluten free or grain free pasta of choice
• 1 jar of roasted red peppers in water 
• 4 oz. vegan cream cheese
• 1/4 c. fresh or dried basil 
• 2 TBSP. vegan butter
• 1 shallot
• 2 tsp. minced garlic 
• 1 C. vegan cream of choice (I used unsweetened coconut cream, almond, cashew or oat work as well) 

DIRECTIONS 

• In a large sautee pan, over medium heat, place in your butter and shallot and warm for 3-4 minutes. Add in garlic and saute for an additional minute.
  
• Boil water for pasta and cook pasta to directions and set aside. 
• Add cream cheese and cream to pan and mix well until creamy.
  
• Drain jar of peppers and add peppers into the pan to warm. 
  
• Carefully transfer all ingredients to a blender or food processor (I use my Ninja and it works amazing!) and blend until creamy and no chunks remain.
  
• Pour over pasta, top with basil and enjoy!

Well. Here we are. Back on the AIP diet.

As hard as this is to work in with a busy schedule, a career and a toddler, I am SO thanfkul to the holistic professionals who found out that this diet is SO healing and SO beneficial to calming our inflammation and auto-immune issues. And PRAISE THE LORD for meal prep. You NEED to be meal prepping. If you ever need help, reach out! I can talk to you about some easy tips. 

I've found for me, it's 100% needed to come back to this from time to time when I feel myself more sluggish, carrying excess water, inflamed or reacting more from cross-contamination. I haven't put many AIP recipes on the blog, because honestly, when I'm on AIP it means I'm not at my best and the energy for recipe creation and promotion usually isn't there. However, I am trying to turn a new leaf. 

I was so blessed in 2012 when this blog really started to take off because of the connections I was making with so many women, men and children who were needing to go gluten free, dairy free or soy free and it made my heart so happy to know I could provide safe and yummy recipes to those who needed them in their season or life of food restriction.

I want to make it a point to add more healing foods, more AIP options and more whole choices when it comes to entrees in 2019/2020. 

The baked goods are pretty and fun guys, but they have their place. And unfortunately their place isn't in my home or body right now. 

For this recipe, I've found it's hard to find organic ground chicken in the stores. If you invest in a meat grinder, you'll be able to grind higher quality poultry to make this recipe.  

INGREDIENTS:

• 1 lb organic ground chicken
• 1 medium uncooked sweet potato, finely grated (I peeled and cut it and put it in my Ninja)
• 2 Tbsp. grain-free flour (cassava, coconut, tigernut)
• 2 Tbsp avocado oil 
• 1/8 c. chopped chives
• 2 tsp minced garlic
• 1 Tbsp onion powder
• 1 tsp sea salt 

Optional: You could also add a small amount of grated apple, to make Chicken Apple Nuggets. 

DIRECTIONS:

• Preheat oven to 400 and line a baking sheet with parchment. 
• Combine ingredients in a large mixing bowl and mix until well incorporated. 
• Wash hands and using your hands, roll meat and potato mixer into nugget shapes and place on baking sheet. (I needed two baking sheets to fit them all)
• Bake for 25 minutes or until cooked through.
• Serve with AIP friendly guacamole or vegan AIP coconut sour cream.

Have you incorporated an AIP lifestyle? What health changes have you seen? 

If you haven't, leave any questions below and I'd be happy to assist you! It's hard, but so so so so so so so worth it! 

I've always loved weekends. My husband (my favorite human) works a corporate Monday-Friday position so our weekends have always been a blissful time to connect, travel and pursue passions side by side.

Now that we are parents to our little guy, weekends get sweeter the older Grey gets. We play, shop, travel, dress up, read, watch movies and cook together. Simply making sweet memories. Now that it's summer, I have flashbacks of my own childhood summers daily and I just love these little moments with my guys. 

Always one to want to mix it up in the kitchen, making different new dishes EVERY night, EVERY week was wearing on me. It was taking time from my family and made meal planning and grocery shopping stressful each week. So a couple of weeks ago Doug and I made a new plan. We would make a seven day meal plan and stick to it EVERY week until we got bored. We are on week four of one rotation of seven meals and it's the best decision we've made in a while. 

For our Sunday night meal we decided stuffed potatoes are a win because they are quick and we want time to really soak up the end of the weekend before my husband goes back to work. It also allows us to be creative and mix up different flavors. We made these Vegan Chili Cheese Potatoes tonight and they came out SO yummy and so pretty that I had to grab my camera and share them with you guys too! 

Share your favorite potato toppings below to inspire us and keep these babies in our weekly rotation! 

Ingredients:
2 Russet Potatoes
1 Can Annie's Black Bean Chili (its sweet + savory! Not spicy.)
2 Slices Follow Your Heart Vegan Provolone
Sea Salt 
Chives, washed and diced

Directions:
Preheat oven to 425 degrees F. 
Wash potatoes and pierce 3-4 sections with a fork.
Sprinkle sea salt on skins and bake for 45 minutes-1 hour until tender. 
While potatoes are cooking, cook chili over medium on the stove until bubbling. Remove from heat and set aside. 
While still warm, cut open carefully and insert vegan cheese to melt. 
Top with chili and chives. 
​Enjoy! 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyNutrishDish #CollectiveBias

Spring is in the air and that means time outdoors with the family + crisp, cool recipes.

​Our Miniature Schnauzer Charlie adores this time of year because he knows it means days at the dog park, road trips around the state and exploring the backyard to his little hearts content. I'm also enjoying the slower pace of spring as we are wrapping an issue of the magazine and summer will be a more leisurely time to play with the pups and nest to get ready for baby. 

After spending an early morning at a local farm with the hubs perusing delicious goodies, it was time to return home for lunch and naps with the pup.

Many of you have been asking me, that when I'm not making Charlie's food from scratch, what I feed him. There are many seasons of life where one may not have the resources, the time or the funds to make homemade dog food to keep on hand. It's important to know what brand to trust to make sure your fur babies are getting the best, in not only flavor and texture, but in nutritional value.  It's a delicate balance to ensure they're getting all of what they need. 

We chose the DISH from Rachael Ray™ Nutrish® dry dog food line because, like we do, she uses whole ingredients in her recipes. Our pups are family to us and it's important, knowing what I do about food and what it can do for our bodies, that they also get the best of the best. It's formulated for all size dogs too, which makes it a match for our 13 year old senior lab as well. 

I've been a fan of Rachael's for many years now, the heart she has for dogs and the quality of her product lines. Having my dogs on a wheat and corn free diet (like mama, like pups) I was ecstatic to see this new product emerge. Also free of soy, gluten, by-product, fillers or preservatives, I feel confident in knowing it's a food that can grow with him as he grows from puppy into a little man and into his senior years. 

Once the pup was fed, it was time to whip up something for me and the hubs. With Sunday being our meal prep and plan for the week day, I wanted something cool, quick and easy. So I took cues from Charlie's decadent dish, the DISH Chicken & Brown Rice Recipe with Veggies & Fruit, to create the recipe below for my Spring Chicken Salad.

Using some of the same whole ingredients founds in Charlie's nosh - green apples, cranberries and chicken became the stars of our lunchtime fare. Serving it with my favorite gluten free brown rice crackers gave us the whole grains needed to round out our protein packed meal. 

This salad is cool and refreshing and serves 2. The cranberries offer a welcome sweetness while the tart apple and spring greens lend a nice crunch. 

It was the perfect compliment to the refreshing homemade lemonade we picked up at the farm this morning and I felt good knowing Charlie was enjoying a meal that was also packed with vitamins and minerals that his little energetic, growing body needs. 

If you are wanting to make the switch or want to try DISH from Rachael Ray™ Nutrish® remember to gradually introduce the food by incorporating it into your current dog food over the course of 7-10 days. Slowly replace your dog’s current food with DISH until it’s completely switched over. 

We found it at Target and it was simple to find, located in the Pet Supply and Dog Food section of the store. Many stores carry it, and you can check the store locator for a store near you. 

Charlie adores this food and gets excited for mealtime, which shows me it's an authentic win in our household. 

​And for those of you who know my heart for dogs, Rachael’s personal proceeds are given to Rachael’s Rescue, an organization that was created to help shelter pets in need. She has donated over $10M to date towards food, medical supplies and treatments for these unfortunate animals. A win/win for my dogs and those without a home. 
​

Have you tried DISH from Rachael Ray™ Nutrish®?  Or, do you have an adorable photo of your pup to share with me? Leave it in the comments below or contact me. Seriously can never have enough cute dog photos on the internet in my opinion. 

Do you have a favorite quick and easy go-to spring salad recipe? I'd love to try + taste! Share below!

I was really missing soup. As I got away from all "ready made foods" due to gluten, MSG, sugar, salts, chemicals and all of the other lovely things found in food today I found myself longing for comfort food. Then I got a bad cold in January and the need for soup increased, haha. Then I came up with a recipe that was not only delicious, but it soothed me like soup did when I was a child. So if you feel the sniffles coming on, make a pot of this delicious "homestyle" gluten-free chicken zoodle soup. 

Ingredients:
1 Tbsp Earth Balance butter (substitute avocado or coconut oil for Whole 30)
4 carrots
2 celery ribs
8 cups chicken broth (I use Imagine Gluten Free, chicken or vegetable)
1 lb boneless, skinless  natural, organic, free range chicken breast, cubed
8 oz. of prepared zoodles (spiralize and blanch 2-3 zucchini until tender)
½ tsp sea salt
You may also add herbs of your choosing to give more flavor and color



DIRECTIONS:
1. In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces. Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes. 

2. Meanwhile, dice cooked chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil.

3. Add herbs and salt. Add prepared zoodles. Stir and serve!

INGREDIENTS
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
1 lb. natural ground turkey or grass fed beef 
1/2 tsp. dried oregano 
salt and fresh ground black pepper to taste (if tolerated)
1 C. Cauliflower Rice or brown rice if eating grains. 

INSTRUCTIONS
Prepare cauliflower rice for paleo/grain free/gluten free or traditional rice for just gluten-free and set aside. .

Preheat oven to 375F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil.. cook turkey until it's almost fully cooked.

Put the onion-pepper mixture back into the pan with the turkey, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked cauli rice, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 45 min. Serve hot.