November 28, 2011
windowsquash

so... maybe you've noticed a trend in my recipes lately. what's with the grain free food? and squash? why are some labeled "gaps friendly"? allow me to explain! i am currently eating a certain way to heal my gut (gut = the intestinal tract), and i am using GAPS as my guide. you heard right! i am willingly giving up grains and sugar. (don't worry, it's temporary!) i am making yogurt and sauerkraut and bone broth. i spend my day dreaming of fermented foods to try. do i sound like a weirdo yet? ok. just wait. it gets even better! but first, i better explain some stuff.

GAPS stands for "Gut and Psychology Syndrome" and is a healing protocol that you can follow anywhere from a few months to 2 years in order to heal chronic disease, severe allergies, or mental illness. (paraphrased from Kendahl of our nourishing roots) it was created by Dr. Natasha Campbell-McBride, a neurologist and neurosurgeon who sought an answer for her son who was diagnosed as severely autistic. thanks to her research, he is now cured.

basically, the idea behind the GAPS diet is that gut health = whole health. i was completely floored when i encountered this concept. our digestion affects our whole system, even our brain chemistry! duh! it makes sense that what we put in our bodies would affect how they run. those little bacteria (flora) in your intestine? they are hugely, so hugely important! they make sure we digest our food, absorb nutrients, and eliminate toxins. if the good bacteria aren't healthy and thriving and outweighing the bad, we have trouble, my friends. poor digestion. toxic build up. a compromised immune system. a perfect setting for health problems. i like to think of it this way: "All diseases begin in the gut" (Hippocrates said that. i just quoted Hippocrates! who am i?!) once i understood the concept of the gut being the "second brain" of the body, everything made so much sense!

why do GAPS? people might choose to do the GAPS diet for things as big as autism and depression, or as small as body odor, acne, and feeling bloated! here are some of the symptoms and disorders it addresses: 
ADD, ADHD, dyslexia, dyspraxia, learning/behavior/social problems, substance abuse, depression, OCD, manic-depressive, schizophrenia, allergies, asthma, eczema, chronic cystitis, yeast overgrowth/candida, thrush, colic, bloating/gas, indigestion and heartburn, diarrhea, constipation, picky eaters, Crohn's disease, leaky gut (gut dysbiosis). in the GAPS protocol, Dr. Campbell-McBride "teaches how to help conditions that have stumped doctors for years... Until now, the only treatment was aimed at the symptoms, and there weren't whole body evaluations or any lasting help. The answers only involved more medications and side effects." (from kelly the kitchen kop) but now we have GAPS! a "medicine" that gets to the heart of the problem, or rather, the gut. yay!

how did i get started with GAPS? oh wow. after so many hours and hours of research on a thousand subjects! once you start pouring your life -and food- into a tiny baby, you really think differently (extra carefully) about your health. you pay attention to stuff. i had to take an antibiotic this summer, and for me, it only took that one antibiotic to realize how important gut flora is. i just knew something was off inside me. looking back, i now know that i have not had a healthy gut (a proper bacterial balance) for years. (here's a list of symptoms involved with yeast imbalance.) i had heard of GAPS through some of my favorite blogs, but i believe it was this post on the nourishing gourmet that gave me the push to do it.

so, what do you guys think? do you think i am completely mad? i don't even know how weird i sound anymore. i am so into all this stuff. i just talk about it like it's normal. you know, guts and stuff. i could talk about it all day! it is absolutely fascinating to me. are you bored? are you still here?! are you sick of me talking about health nut stuff? who wants to come over to my house and make kefir?! 

but seriously, i think i will come back later and tell you some of my thoughts on how GAPS is going and what i actually eat. if that's okay. (i know it's okay, because it's my little blog and you guys are so nice!) 


**if you want to read more... awesome posts with better explanations than i can give on the subject:

It's so nice to have a pot of soup going.
Especially if it is chilly. If have a tiny one to take care of. If you are trying to eat things other than sandwiches for lunch. If you have company coming. If you want to feel housewifey. If you are hungry. If you.. anything.

cauliflowersoup2

I loved this soup. I ate it for lunch 3 days in a row, and snacked on it in between. It's so simply simple. It might become a weekly thing here. On a weird whim, I gave my first bowl a dollop of cool guacamole… it's the hot-cold thing. I'm so into it. The cilantro in the guacamole tasted really nice paired with the cauliflower. Try it!

cauliflowersoup

Roasted Cauliflower Soup

1 head cauliflower, roasted*
3 cloves garlic, minced
4 T. butter or coconut oil, divided
½ onion, diced
3 cups chicken broth (just averaging here. some like it thin, some like it thick.)
sea salt to taste
for topping: guacamole, sour cream, yogurt, cilantro, parmesan cheese, whatever!

This soup doesn't require many specifics. Feel free to tailor the amounts to your own tongue.

*To roast cauliflower: preheat oven to 425 degrees, cut cauliflower into florets and spread onto a baking sheet. Drizzle with olive or coconut oil, sprinkle with salt and pepper and minced garlic. Roast for 25-30 minutes, or until cauliflower looks golden and toasty on the edges.

Heat 2 tablespoons butter, coconut oil, or olive oil in a pot over medium heat. Sauté chopped onion until soft and translucent. Add in chicken broth and roasted cauliflower, bring to a boil, then turn down to a simmer. Cook until cauliflower is tender- at least 10 minutes. Ladle 1/2 (or all) of the soup into a blender or food processor and pulse until you have reached your desired texture. Feel free to leave chunks of make it extra smooth- whatever suits you. Add blended soup back to the pot and season with sea salt to taste. Garnish with your favorite kinds of creamy toppings.

November 21, 2011
butternutpancake

so i made these pancakes at 2:30 in the afternoon. yes, i was flipping pancakes at such an hour. it felt strange. pancakes for breakfast? sweet! like on snow days and stuff? yes. pancakes for dinner? of course. like all the time! pancakes at 2:30? ...weird. but let's face it, the batter was sitting in the fridge, i was hungry, my husband wouldn't be home for another 7 hours, my baby was content outside my arms, umm.. i already knew how good they were, and therefore: i was having pancakes! strike while the cast iron is hot, guys. (and please do cook these in a cast iron. mmm.)

so would you like to play a game?
do i love these pancakes because they
a. taste like fall?
b. are mildly sweet and spiced just right?
c. cook up deliciously, delicately dense?
d. use up leftover cooked squash. (or pumpkin puree)?
e. have 5 easy ingredients and are grain free?
f. all of the above.

if you circled "f" in your imagination, you are correct!

bnpancakeduo

butternut pancakes (grain free!)

2 cups cooked butternut squash*
8 eggs
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt

combine all ingredients in a blender or mixing bowl with a hand mixer. grease a cast iron pan with coconut oil and bring to low-ish medium heat. not too hot, now. use a large spoon to pour small dollops of batter (not much bigger than coin-size) in the pan. wait to try to flip until bubbles appear on top and pancake is clearly a cohesive cake :) enjoy immediately or place on a cookie sheet in a 200-degree oven until ready to eat. or toast them when ready! i call them "toasty butternut" for a reason. i toast mine. so good.

makes about 16 small pancakes.
top with butter, maple syrup, and a sprinkle of sea salt.
these taste sweet enough to me, but if you have a sweet tooth you may want a tablespoon or two of honey in the batter.

*sure-fire way to cook winter squash: cut squash in half lengthwise, scoop out pulp and seeds with an ice cream scoop. put squash face down in a dish, fill with 1/2 inch of water. bake at 350, or whatever your oven is at for something else (300 or 375 are great), for about 60 minutes, or until the squash is super soft. remove from oven, flip and scoop out yummy flesh. top with coconut oil and sea salt and enjoy right away, or use in your favorite recipes. or you can put the whole squash, uncut, in the dish with water and bake for about 90 minutes, then do the cutting and scooping at the end.  
November 20, 2011
roastedchicken

yep, this is Thanksgiving week and i am posting about chicken. forgive me. it's just so good.

guys, roasted chicken is like a batch of scrambled eggs.  … let me explain.
both such simple meals, you can count the ingredients on one hand, yet you put your feet under anyone's table and they will always taste a bit different. they have their method, you have yours. so. i'm not here to tell you how to roast your chicken (or scramble your eggs, for that matter) but i am going to share my little story.
when i married grant i didn't even know how to buy chicken, let alone cook it. i learned pretty quickly, (350 degrees for 45 minutes yields a great, moist chicken breast) but i clung to my boneless and skinless comfort zone. until one day.. ok, it was only a few weeks ago.. i decided i was going to be brave and roast a whole chicken, and a new world opened up. hello, bones and skin! you are my friends! cooking chicken breasts has lost its luster on me. i admit, that first time i was nervous having a whole bird in my hands, but it was a cinch. seriously, so easy. and suuuuper delicious! it has become my favorite dinner. i want it for my birthday. 
to encourage you to try going whole with me, and just in case you don't already have your own signature method (i didn't), i'll share what i am doing. but i guarantee it will turn out different in your kitchen, and you will love it that way. and so will i! 



whole roasted chicken with carrots


one 5 lb. ish chicken
4 to 6 carrots, peeled and chopped into sticks
sea salt
minced garlic
olive oil
parsley, sage, rosemary, thyme

rinse chicken, inside and out. use a cast iron pan or glass baking dish or roasting pan- pick your favorite. set chicken in the pan (breast-side-up if your priority is crispy skin, breast-side-down if your priority is extra moist meat) pat chicken dry on top and bottom. sprinkle the cavity with salt and stuff with minced garlic. rub the outside with olive oil and sprinkle with salt and herbs. my photo at the top shows a pretty sparse sprinkling, i tend to smother it with herbs these days. arrange carrot sticks all around the chicken, give them a drizzle of olive oil and don't be shy with the garlic. roast in a 375 degree oven for 1 ½ hours. remove from oven, let rest 10 minutes for juices to settle into place. carve and serve. 
*leftovers!-- when you're stuffed, you get to pick all the extra meat off of your bird and save for meals later in the week. we make ours last and last. it's so nice.
**make broth!-- once the meat is picked off, put the bones and parts into a pot and cover with water. bring to a low simmer, skimming off any foamy scum that rises to the surface. let it simmer overnight, or up to 24 hours. strain, and enjoy! 

roastchicken

it's dark-during-dinner season, so we'll have to have a lamplight photo now and then. we'll make it work.

November 13, 2011

at this time last year i was a pregnant person in hiding. wedged into my puffy vest and strategically draped with a scarf- no one knew my little secret! but the squash. the squash knew. squash was making me sick. it haunted me. i could hardly stand the sight of it. the smell was worse. if you had told me then that i would be eating squash right now i would've gagged. but here i am, squashing it up!

stuffedsquash2

no really, i am squash-smitten. i have been roasting squash night after night. it doesn't get old. cut them open (ask your strong husband for help) throw them in a pan and dinner is already started! i am reveling in my new-found friend of a vegetable. on friday night, we ate one of my favorite squashy recipes so far: yummy savory goodness stuffed into the heart of a silky sweet acorn squash, and topped with cilantro! you have to, guys. you just have to. 

stuffedsquash3

stuffed acorn squash 


2 acorn squash
1 lb. ground beef (we just got a bunch of grass-fed for our freezer!)
1-2 tsp. a mix of sausage-like seasonings.. i used parsley, sage, thyme, nutmeg, cloves
3 T. coconut oil or butter
salt and pepper to taste
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
2 cloves garlic, minced
handful fresh cilantro, torn for topping


1. preheat oven to 400. cut squash in half and use an ice cream scoop to remove seeds. place halves, cut-side down, in a glass baking dish. put about 1/2 inch of water in bottom of the pan to prevent bottoms from burning. roast for 1 hour.

2. while squash roasts, sauté onion and peppers, then brown the ground beef in the same pan. add herbs and garlic as you go. keep warm until ready to fill the squashes.
3. after one hour, remove squash from oven. add a dollop of coconut oil or butter to each half. mound the stuffing into the 4 halves, top with fresh cilantro, and dig in

stuffedsquash

yummmm. i cannot wait to make this again!
another squarshy idea coming soon.. you should get excited now. it's gonna be good.

November 10, 2011
homemademayo

rich and creamy and way easier than you think. it took me exactly two minutes to make!
i can spare two minutes to get a jar of i-know-exactly-what's-in-this mayo.

now two things before you start.
1) set your egg on the counter a couple hours ahead of time. a room temperature egg will ensure the mayo gets properly whisked and thickened.
2) i have read that macadamia nut oil is perfect for making mayonnaise because of its mild flavor, but i used olive oil. because who keeps macadamia nut oil in their lazy susan?

homemade mayonnaise
2 raw egg yolks*
1 cup of oil
sea salt to taste
lemon juice to taste
dash of vinegar, mustard, herbs, or garlic

add your room temperature egg to a food processor or blender, turn on, and start pouring the oil in.. slowly, slowly. take at least a full minute to pour the entire cup in. mayo should be looking thick, and will thicken a bit more in the fridge. add salt and lemon and seasonings to taste at the end. store in a glass jar in the fridge up to 2 weeks.
use on sandwiches and burgers, in deviled eggs, for making chicken salad, or with leftover Thanksgiving turkey and cranberry sauce.

*if you can, please use a pastured egg from a trusty source! raw yolks are super healthy and safe when coming from a pastured egg. hop over here to read about pastured vs. free-range eggs. happily, we have found a few local farmers who supply us with eggs every week!
November 9, 2011
hello, hello, hello!
sorry i've been gone so long.
there has been lots of stuff.
enough said. right? because i've got recipes to share with you and life to update on!

so awhile back someone sent me a formspring asking about the challenges of being a new mom. one challenge i ran into is the concept of "normal." the first few months i had to realize- things are not going to get back to normal. there is a new normal. normal now includes a baby! how awesome is that? and now that we're almost 5 months into it i have reached the point where i've stopped waiting for and wondering what our "regular days" will be like and just started living my day. are you wondering what it's like? okay good, because i want to write it down. someday i will be glad i did.

wake up
somewhere between 5:30 and 7:30 am ish. 
(depending on if Hadley hears daddy leave for early morning basketball practice.)
we bring her upstairs to our room to nurse and sing the good morning song.
while she's eating, i use the iPad for my devotions and a bit of Spurgeon. 
we like to watch dad get ready for school, check facebook, play words with friends.
we'll usually find a good youtube video to watch while mom gets dressed. 
if she woke up on the early side she might go back to her crib for some "finishing" sleep. 
(rare and awesome!)

daytime
we head downstairs for the day.
Hadley hangs out pretty happy on the floor or in her exersaucer for a few minutes while i scamper around the house opening shades, taking probiotics, putting dishes away, washing my face, etc.
i hold her on my hip while scrambling eggs. 
we go to her room to get her changed and outfitted and usually play on the floor a little bit.
we pray about the day, sing our favorite songs.
we walk around and visit all the mirrors in the house, because that is cool.

we spend the rest of the day before daddy comes home singing songs (lots and lots), walking around the house while mommy tries to do one-handed things, nursing, bouncing, blowing bubbles, watching mom eat with much fascination, talking about silly things, looking in mirrors, smiling and sucking on fists, rolling over, getting new diapers, napping in mommy's lap, sitting in the bumbo or 'saucer if mom needs both hands in the kitchen, more nursing, iPad playing, dancing to a pandora station... and then daddy comes home! yay! 

evening
most days daddy has errands to run around town, so Hadley gets to ride along with him. (yay! carseat!) and while they are out and about mommy gets to have both hands to work! 
i put on some jazzy music, clean up the kitchen and make dinner. 
chopping carrots to bing crosby is a fave.
Hadley and Grant get home and the little girl may be taking a cat nap, if the drive was long enough.
we catch a bit of the evening news, talk about our days, eat dinner- most of the time Hadley will sit pretty happily in her bumbo seat on the table with us now, just watching us stuff our faces.


between 7 and 8 pm the little girl gets ready for bed: cleaned up, changed, and pajama-ed in her room. such a happy girl! she loves this time of day. mom and dad do, too. she's super "talkative" and smiley. we sing "goodnight ladies," mommy reads goodnight moon, make ridiculous noises, and play "1, 2, 3, yay!" (daddy makes up fun games.)

nighttime
we head over to the couch. Hadley gets swaddled and nestled into mommy's arms for one last nurse before bed. mom and dad might watch parks & rec while she is drifting off... and then daddy carries her to her crib. she is usually in bed, monitor turned on, by 9 o'clock ish. and she will sleep all night long. praise the Lord!


i head to the kitchen to clean up dinner, wipe the counters, prep stuff for tomorrow, put meat in the fridge to thaw or a pot of broth on the stove to simmer overnight, eat a snack, get a load of laundry started or do some folding and putting away. sometimes grant and i have business to take care of like making Christmas lists and shopping on amazon and talking about Thanksgiving (yay!), so after Hadley is in bed we meet on the couch for things like that. 
then we grab our water glasses, phones, iPad, pump, laundry, (some nights we have to make two trips) and head upstairs to brush teeth and sleep so we can start all over! 

and that is a normal day.
it's pretty lovely.
i am thankful for every minute of it.

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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