Wednesday, May 14, 2014

In the moment

I woke up this morning with a major urge to write a blog post, I just HAD to do it! It never happens anymore because "I don't have the time". Truth is I have the time, but I can usually find a million other things I SHOULD be doing. Well I'm going to start making journaling (blog posts are almost always something I have journaled about) one of the things I "should" be doing, because it always puts me in a better mood! And what's more important then that?

I've been working on trying to be in the present moment more. And becoming more grounded. Like literally grounded. I have been trying to make a point at least once a day to step on the grass with my bare feet and really take in the sensation of the cool grass between my toes. And to work in the yard once in awhile with out gardening gloves to feel the plants and dirt with my own finger tips. To put on that little bikini in the privacy of my own backyard and let the sun shine on as much of my skin as possible. Sitting outside in the cool morning, turning my head to the fresh morning sun and letting it warm my face. To not only be outside but to really use all your senses. To listen to the birds chirping, smell the grass, feel the wind blow through your hair. I realize now so much of being in the moment is just making yourself aware of the world around you. It is so important to step outside at night, look up at the sky, and allow yourself to feel small. 

It was a couple weeks ago I was closing up the house and ready to head upstairs to bed. The last light to turn off was our back porch. Usually I turn off the last light and it's just blackness until I can feel my way up the stairs. But that night I turned the back porch light off and instead of blackness I noticed the whole back yard was lit up by a beautiful silver light. I could not resist stepping outside and being a part of it. I turned the corner to the side of the house to come face to face with the source of the light. I couldn't help but smile at the full moon. My God! How do we ever take the night sky for granted! It is breathtakingly gorgeous! I try to remember to step out in the night and look up at the stars every once in awhile, even if it's only for a few seconds. Makes all the difference in the world. 

Tuesday, February 4, 2014

B's Dairy-Free Creamy Creole

I was craving a spicy creamy creole dish last night, but I could not find one single recipe online that didn't use heavy cream! So I came up with my own and it was soooo yummy! Here's what I did…


- 1 med. onion
- 2-3 bells peppers, one red, one yellow and/or orange
- 3 garlic cloves
- Almond milk
- Chicken broth
- Tomato paste (I like to use the one with italian seasoning for more flavor)
- Creole seasoning (like Tonys)
- Shrimp
- Hot italian sausage
- Fusilini brown rice pasta
- *red pepper flakes
- *sour cream
- *parmesan cheese

Chop onion and saute in a pan with olive oil (can use butter for a richer flavor). When soft, add julienned peppers (remember they will cook down so add a lot). Add 2 t. creole seasoning and some pepper and continue to cook veggies a few minutes until the onions are caramelized and peppers begin to wilt. Add garlic and cook until garlic is slightly browned and fragrant, about 2 minutes. Add 2-3 T tomato paste with veggies and cook until combined. Add about 1/2 C. chicken broth, then about 1 C. Almond milk. Add a sprinkle of red pepper flakes at this point if you desire an even hotter dish. Bring to a boil and let it simmer a few minutes until the sauce begins to thicken. At the end you can add a dollop of sour cream for an even creamier dish but it's really not necessary, it becomes pretty creamy with just the almond milk. If the sauce gets too thick add more broth and almond milk until desired consistency. 

In the meantime while working on your sauce, cook pasta, sausage and shrimp. (I didn't have shrimp so I cooked up a salmon fillet I had in the freezer, it was really good in the dish! Something different). When the sauce is done add everything together in one big pot. Sprinkle with grated parm cheese when your ready to serve if desired.