GMO’s and Gluten Intolerance. Our Journey Of Healing.

I has been 3 long months of being absent from the blogging world. I am now more than half way through my pregnancy with our fourth baby (it’s another girl!) and feeling a tad bit more energy. I have been anxious to share our health update with you for a while now, but having the time amidst pregnancy, homeschooling and 3 children has left little time for blogging.


Our journey started in February, you can read about that here. I was on a quest to heal my then 3-year-old sons gut naturally. He was displaying  reactions to something he was eating and I needed to figure it out. We totally re-vamped our diet, eliminated GMO’s and gluten and started our healing process. We spent 60 days on a very strict, organic, non GMO, gluten free diet. I will be the first to admit it was extremely difficult at first, but after a few months it became habit and we were used to it.


Fast forward to 9 months later, how are we now? Well, for one, I am pregnant. Something that was not supposed to happen again (according to Doctors). But, to me, the biggest change we have seen from our lifestyle change is in our son. He is now four and has never been healthier or happier. We were able to introduce gluten back into his diet 2 months ago…I think I can hear angels rejoicing! Before I start getting emails about how horrible gluten is and how I should keep him away from it, hear me out.  At first I got so excited and started baking up a storm, a gluten wonder world….it tasted soooo good after months of gluten free. We quickly realized that his body was going into gluten “overload” and it needed to be in small amounts and less frequently. We have now figured out a good balance. We eat a gluten free diet during the week and then on the weekend we allow him to “cheat”. The nice part with this is we can go out to eat, over to friends or church without having to be a gluten-nazi about it. It has been so freeing! His sleep has drastically changed. He finally sleeps through the night, no more bed wetting! The dark circles under his eyes are gone, his poop is normal and he is getting taller and gaining weight at a normal rate. Looking back, I am so glad we made this change, my only regret is we did not do it sooner!


For those of you considering a diet change, gluten free or non GMO, my best advice for you is to start slow. Unless you have severe problems like my son, then I would go cold turkey. You can do it, you will feel a difference and be grateful you made the choice in the long run. I would love to hear your stories and support you through your journey.


I have not had much time for cooking up new recipes these days, but the colder weather has inspired some new soups. Here is one we had most recently and it was so good I had to share it. It is also a Paleo dish, double bonus.


Roasted Sweet Potato, Sausage and Kale Soup



  • 4 medium sweet potatoes, peeled and cut into but sized chunks
  • 1 T. coconut oil
  • 1 onion, sliced
  • 1-1/2 lbs sausage (Applegate Farms makes good ones!)
  • 1 bunch of kale, chopped and stems removed
  • 3 cloves of garlic
  • 1 can coconut milk
  • 5 cups of homemade chicken stock
  • 1/2 t. fresh sage, finely chopped
  • 1/4 to 1/2 t. red pepper flakes
  • pinch of nutmeg
  • salt and pepper to taste


  1. Preheat oven to 350.
  2. Spread sweet potatoes onto a baking sheet and cover with coconut oil, salt and pepper.
  3. Roast until tender, but not falling a part, about 15-20 minutes.
  4. In a large pot brown sausage (I removed it from the casing or you could slice them)
  5. Drain off excess fat and add onions, sauté until translucent. Add more coconut oil if needed.
  6. Add garlic, sage, nutmeg and red pepper and cook an addition 1-2 minutes.
  7. Pour in coconut milk and chicken stock and bring to a boil.
  8. Reduce heat to simmer.
  9. Add in kale in batches. You could lightly sauté it first in a separate pan or just add it directly to the soup. It’s up to you!
  10. Let the soup simmer for about 10 minutes to cook down the kale and then add in the sweet potatoes.
  11. The long the soup simmers, the better the taste!
  12. Add salt and pepper and serve hot!

I hope you all have a wonderful Thanksgiving. I know we have MUCH to be thankful for in our home this year.






Ain’t Your Grandma’s Coleslaw {gluten & dairy free}


I have never been a huge fan of the mayo based coleslaw or even cabbage itself. Just not my taste. But, as I have been reading various articles I knew that cabbage was a vegetable I wanted to add more of in my diet. It is rich in fiber, vitamin C, a natural detoxifier and has even shown signs of reducing risk of cancer. I just needed to make a recipe that suited my taste buds, but could never bring myself to buy it.

Low and behold, last week in my farmers market basket (my local organic co-op) what did I get? A huge head of cabbage! I knew this was my opportunity to make it shine and shine it did in this coleslaw. Everyone loved it and it did not last long around here.

I hope you enjoy it!

Ain’t Your Grandma’s Coleslaw



1 lg. head of green cabbage, finely chopped
2 carrots, peeled and shredded
1 small onion
1/2 c. cilantro


1/3 c. rice wine vinegar
1/2 c. extra virgin olive oil
1 1/2 T. sesame oil
1 t. ground ginger
3-4 T. raw sugar


In a small bowl whisk the dressing together and set aside.
Cut up all veggie and place in a large bowl.
Toss with dressing and refrigerate for 2 hours.

Cinco de Mayo, Recipe #5 {Organic Margarita}

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I am ending today with a classic Cinco de Mayo favorite, margarita’s. Did you know there are organic tequilas out there? I was pleasantly surprised. The unfortunate thing is they are not sold everywhere. If you cannot find one near you I would suggest getting the highest quality tequila you can find. Here is a list of all the organic tequila’s I could find: 

  1. Republic Tequila 
  2. 123 Certified Organic Tequila 
  3. Tequila Alquimia – Añejo
  4. Tequila Tierras – Añejo
  5. Artá – Reposado
  6. Casa Noble

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Photo Credit:

This margarita is simple and refreshing:

  • 2-parts organic tequila
  • 2-parts agave nectar
  • 1-part fresh lime juice
  • 8oz ice
  • shaker

Serve it blended for a frozen drink or on the rocks, my personal favorite. Drink responsibly and Feliz Cinco de Mayo!


In case you missed the 5-days of healthy Cinco de Mayo recipes here they are again:

photo-43 Recipe #1 – Homemade taco seasoning 

photo 2 Recipe #2 – Fresh Salsa 

photo-23 Recipe #3 – Kicked-up Guacamole 

photo-44 Recipe #4 – Slow-Cooker Chicken Taco Soup 

Cinco de Mayo, Recipe #2 {fresh salsa}

Fresh Salsa. I can go overboard when it comes to salsa. I love the chips/dip combo and salsa is one of my favorites. This recipe is SO easy and super cheap. This is my basic salsa recipe and it can easily be jazzed up with corn, grilled peaches, mangos, etc.

I said it was cheap and I really mean it. You cannot get a fresher organic salsa in this quantity for this price. Here is what I spent to make 32 oz of salsa.

  • $.69 (6) roma tomatoes @Aldi
  • $.86 (1) medium white onion @ Publix
  • $.15 (1) large jalapeño @ Publix
  • $.79 (1) bunch cilantro @ Publix
  • $1.69 (1) can 14.5oz Muir Glen organic  fire roasted tomatoes @ Publix
  • Spices (had on hand): cumin, kosher salt, garlic powder, olive oil

TOTAL = $4.18 

Here is the recipe. Feel free to be creative, add to it and play around with your taste buds. Let me know the variations you come up with and how it turned out!

photo 2

Fresh Salsa.


  • 1 medium white onion, diced finely
  • 1 large jalapeño pepper, seeded and diced
  • 1 bunch cilantro, chopped (you can add less if you would like, I just love cilantro!)
  • 1 14.5oz can Muir Glen organic fire roasted tomatoes (do not drain)
  • 6 roma tomatoes, diced
  • 1 t. kosher salt
  • 2 t. garlic powder
  • 1 t. cumin
  • 1 T. olive oil


  1. Chop all the ingredients and mix in a large bowl. 
  2. Cover and refrigerate until ready to serve.

Cinco de Mayo {5 days of healthy recipes}

I have had many ask me how to attend parties and still eat non-GMO. The answer is an easy one, it is really hard! You have to say no to most desserts and other casserole type dishes. Stick to the salads, fruits and veggies or bring your own food. I know this could seem exhausting so that is why I encourage you to be easy on yourself. If you are going out for dinner (on a date or with friends), parties and other out-of-your-home events give yourself grace. Do not be paranoid about GMO’s. Eating them every once and awhile will not harm you. Be realistic and it will make you and everyone else around you feel happier 🙂


Cinco de Mayo is coming up and it is one of my favorites Holiday’s for cooking! I love Mexican food! Do you? I am going to post my favorite, non-GMO and healthy recipes over the next 5 days. I hope you enjoy!


The first recipe is for taco seasoning. I used to buy the little packets all-the-time. I loved how easy it was to just rip open the package and make your meal. But, I have learned that they are filled with sodium, sugar and some even have MSG. This recipe is just as good and it is very inexpensive to make. Give it a try this Cinco de Mayo!


Recipe #1 – Homemade Taco Seasoning.




  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T. tomato paste
  • 1 T. chili powder
  • 1 T. cumin
  • 1 1/2 t. kosher salt
  • 1 t. oregano
  • 1 T. tequila (optional, but really good!)
  • 1/2 c. water
  • 1 lb meat of choice {chicken, beef, steak, shrimp}


  1. In a medium sauce pan cook your meat. 
  2. Once the meat is cooked, remove it from the pan and set aside.
  3. In the same pan cook the onions on medium heat until soft, about 3-4 minutes.
  4. Add garlic and cook for 1 more minute.
  5. Add back in your meat and stir in the seasoning and tomato paste.
  6. Once the seasoning has coated the meat well add the water and stir to combine.
  7. Serve with your favorite toppings.