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.






Day Thirty Six. Do Not Eat List For Crohn’s.

Day Thirty Six.

Crohn’s, what a confusing disease. Food is a problem. Everyone is triggered by different foods, so there is not a cookie cutter diet to follow. It is basically a trial and error type of thing. That is where I am now. I thought cooking gluten free, GMO free was difficult, ha! I am having to keep a detailed food journal and keep track of how I feel after I eat. Makes it easier to count calories when you are writing every.single.ingredient down.

I am following the Maker’s diet. Have you heard of it? I will write more on it later. But basically for 2 weeks I am eating NO sugar and NO carbs, including fruits and veggies that are high in this. It is super difficult and I was already following a fairly rigid diet! Sheesh! One more thing added to my juggling plates act. I can do this! It is already improving my symptoms which makes it all worth it.

Should be getting my biopsies back any day now. I am anxious to hear the results! Waiting for test results is so hard. So while I wait, I cook. Here is a new recipe. Enjoy!

Creamy Roasted Sweet Potato Soup



2 large sweet potatoes. Peeled and cubed
8 small sweet peppers, seeded and sliced
1-2 T. coconut oil
1 medium onion, diced
2 cloves of garlic
1 stalk celery, diced
2 t. green curry paste
1 t. sea salt
4 chicken stock
1 can coconut milk
1/4 t. cinnamon
1/4 t. cumin
1/4 t. crushed pepper
Pinch nutmeg
Pinch of cloves
Fresh basil (optional)


Preheat oven to 400 degrees.

Lined baking sheet with non stick mat and spread out peppers and sweet potatoes, drizzle with coconut oil. Roast for 1 hour.

While potatoes are roasting heat and large pot with 1 T. coconut oil. Cook the onions and celery until translucent, add garlic and cook for additional minute.

Add spices, chicken stock and coconut milk. Simmer. Add potatoes and peppers when finished. Lt the, cook for 15 minutes together before blending.

Blend the soup in your blender to get the creamy consistency. Return to pot and simmer until ready to serve. Top with fresh basil.

Day Thirty Five. Cooking Non GMO Recipes.

Day Thirty Five.


It sounds a lot harder than it really is and this is coming from a Mom who felt completely lost at first (you can read that here). Cooking with ingredients that do not contain GMO’s is not that different than normal cooking, the hard part? Finding ingredients that do not contain them! It is more extreme than couponing. You have to go to the store armed with a menu plan, a grocery list, and a smart phone for those last minute checks. I have thankfully gotten a tiny bit faster and I am starting to get the hang of it.


Have you checked out the Non-GMO Project yet? If you have not, you should! They are up to some really cool things. They are an organization that is getting various companies to label their products with their label so it is easy to see that it does not contain GMO’s. It is such a good idea and I love it when I see their label! Makes everything so much easier.


Have you seen this in your grocery store?




I made a meal the other night that was not only our dinner, but it also doubled great for baby food. My 9 month old daughter LOVES it! I am on a Quinoa kick lately so you might see lots of recipes containing it, sorry in advance, but this stuff is awesome! Not only is it gluten free, but it actually tastes good and my non-gluten-free eaters do not mind eating it, double bonus! Mommy does not have to make 2 separate meals! I hope you try it.


Quinoa & Kale Over Baked Sweet Potato.





1 c. un-coooked quinoa

1 small onion, diced

4  T. coconut oil

2 c. organic chicken stock

2 c. kale, chopped

1 t. fresh sage

pinch cinnamon

freshly ground pepper and salt, to taste

4 sweet potatoes, baked



  • Bake your sweet potatoes, make sure you coat them in 1 T. coconut oil to make the skins super yummy!
  • In a medium bowl, melt 1 T coconut oil. Cook the onion until soft. Add the quinoa and chicken stock and bring to a boil. Lower heat and cover for 16-18 minutes or until liquid is absorbed.
  • While the quinoa is cooking prepare the kale. Melt remaining 2 T. coconut oil in a large pan. Add kale and cook until wilted. Add the spices at the end and cook an additional minute or 2.
  • Add the kale to the quinoa. Serve over a baked sweet potato. You may want to sprinkle parmesan cheese on top. 🙂