Garlic Baby Bella Crostini

I randomly got the idea for this recipe today. The experiment went well: it’s delicious! I made it to go alongside stuffed shells with a cabernet marinara sauce, but they’d be a great addition to many main dishes.


Half a package of baby bella mushrooms
4 cloves of garlic
Olive oil
Balsamic vinegar
1 Baguette
Fancy aged parmesan or similar cheese

Chop the mushrooms and garlic finely. Coat with olive oil and balsamic vinegar.
Place on a baking sheet. Broil at 400′ for about 20 minutes, (mixing half way through) or until you’re satisfied with the done-ness.
Slice the baguette. Finely grate the cheese.
When the mushroom garlic mixture is done, top the slices of bread with it. Sprinkle with the grated cheese.
Bake at 400′ for ten minutes.
Serve hot or room temperature.

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tuesday tunes::five

music that inspires me. this is magic!

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mint mocha sugar scrub



2 cups sugar

4 tablespoons cocoa powder

1/4 cup coconut oil

1/4 teaspoon peppermint oil



mix the cocoa powder and sugar thoroughly. add the coconut oil and peppermint oil.  combine well.

put the mix in containers of your choice and enjoy yourself, or give as gifts!

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tuesday tunes::four

music that inspires me. feel it.

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magic monday::three


magic monday


a little piece of my world


no words

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tuesday tunes::two

music that inspires me. who do you think you are?


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magic monday::two

magic monday


a little piece of my world


no words

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banana buckwheat pancakes

pancakes have never been my strong suit. i’d rather make waffles any day. but today my pitifully sick daughter requested pancakes so i figured i’d try some gluten free ones. i just kind of made up my own recipe. that’s how i roll. they turned out so good that both kids were clamoring for more hardly as i’d gotten two more cooked up! so, consider these kid-friendly!


2 cups organic buckwheat flour
2 tablespoons baking powder
4 tablespoons organic sugar
1/2 teaspon cinnamon
2 cups so delicious coconut milk or milk of your choice, water works too
1/4 cup olive oil
1 egg
1 banana, mashed


in a medium large bowl, combine the dry ingredients. add the remaining ingredients, in no particular order. mix well. i know a lot of recipes want you to leave a few lumps but i find that in heavier flour recipes it doesn’t work as well. you could easily add more than one banana as well, if you like. cook in a cast iron skillet on medium heat, flipping as soon as there are bubbles at the edges, and before the edges get a dry appearance.
we like to use pure maple syrup and butter usually on our pancakes, but feel free to experiment! i’ve been known to make a delicious fruit sauce when i’m feeling extra fancy, maybe i’ll post that next time i make it.

i used some cooking spray just to be sure they didn’t stick. whoever invented this new type of aerosol can sprayer is a genius. those other kind were harder to spray, and would break off. i’m easily impressed, maybe. ;)

in other news, today was a super warm day! the kidlets and i spent over two hours outside and i got lots of hooping practice. i’m gettin’ mad skills, yo.

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i’d been brewing kombucha tea for a couple months and then i forgot to start a new one a few weeks ago and i thought my scoby was dead. but then i showed it to my friend heidi, who i got my first scoby from, and she said it looked really healthy. who knew!

so i brewed up some fresh tea to put the scoby in. i used four bags of black raspberry for one. for the other i used two bags of the black breakfast blend tea and two berryblossom white.

i poured the boiling water into these measuring cups to brew the tea. i added room temperature water later to fill up the quart sized jars.

the scoby made a little baby so i started two jars of tea brewing. you can see it in the first picture above, there’s a thicker scoby and a thinner one on top. i’m really excited about this!
kombucha tea has a great many health benefits which you can read about on food renegade. they also have some good instructions on growing your very own kombucha scoby. maybe one of these days i’ll write a full tutorial on it myself.

so here are my two jars of tea fermenting. i think i’ll bottle them in eight or nine days. there will be a blog post when it happens.

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adventures in food

today is the beginning of our gluten free experiment. we’re also revisiting veganism. i was raised mostly vegan and have been vegetarian for my entire life. no, i’ve never eaten meat. ever. i know, crazy, right?
we’ll be doing this experiment for a month, or longer, depending how it goes. also, i’m not super strict about things, like, i used some butter in our dinner but i’ll be trying to avoid it. i enjoy moderation.



2 garnet yams
1 onion
1 portabello mushroom
1 stem of fresh basil
4 eggs
olive oil
garlic salt
rainbow pepper


bake the yams on a cookie sheet at 375′-400′ for 30-45 minutes, until a knife goes easily through them. remove them from the oven and let sit for a few minutes. take the peels off and put them in a bowl. add about four tablespoons of butter and some rainbow pepper to taste.


dice the onion and mushroom. saute in a cast iron skillet with some garlic salt. chop the basil finely while the onions and mushrooms are cooking. add it when they’re just about done.


fry up your eggs in the same skillet, no need to wash it out or anything. my kids like ketchup on their eggs. (oh, so gourmet.)


i cut up a fresh apple to go with everything else.
such a simple meal but so delish!
make sure you get yams, and not sweet potatoes. unless you want sweet potatoes. yams are actually sweeter, ironically. sweet potatoes are more of a yellow color and yams are darker, more orange. just so you know.


this morning we went on a quick little roadtrip and i took this picture out the car window. it’s really peaceful to see places where it’s just open. you can really just breathe. i like it.


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