5.17.2013

Good News Santa Barbara

I'm happy to introduce you all to Nicole of Good News Santa Barbara today! She's such a sweetheart, and I know you guys will be blessed by her and her blog! She's here today to tell us a bit more about herself, her journey and Good News Santa Barbara.
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Hello! I'm Nicole and you can find me over at Good News Santa Barbara. I blog about my life and things that interest me, like healthy living, fun places, and good food. Thank you Meghan for asking me to be a part of Eat Live Make this month. I'm honored.
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Blogging is something new in my world. I decided to start blogging after selling my clothing boutique of 12 years, which was a bittersweet ending. I grew tired and wanted to focus on my health, as I was not taking great care of myself. I decided to sell my home, my business, and move to Santa Barbara, where I began to journal (blogging), about my everyday musings. Blogging became very therapeutic for me. I started to actually enjoy my life, one day at a time. Not that I didn't have a great life before, but I started to experience something like never before, calmness, peacefulness, serenity. I was falling in love with life all over again.
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Not long after moving to Santa Barbara, I met my husband, fell in love and got married, in 2011. We have been trying to start a little family, but have had a few setbacks. God-willing we will be blessed one day. For today, we live a very low key, slow-paced lifestyle, which is so different than how my life was. I feel so blessed that God has put me exactly where I am today.
nojoqui falls 139Feel free to stop by and check us out. We'd love for you to say hi!
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In case you missed it, 
Monday I gave you guys TWO free watercolor print outs.
Tuesday, I shared one of my favorite recipes: Roasted Vegetables with Potato Pancakes and Vegan Pesto
On Wednesday you were reminded about HOW BEAUTIFUL YOU ARE!
Have you entered to win Wheat Watchers over on Lacy and Meg GF?

5.16.2013

Wheat Watchers Giveaway on Lacy and Meg GF

























We've got a treat for you guys over on Lacy and Meg GF today! We are interviewing Lorna Foreman, the author of the cookbook Wheat Watchers  AND she's giving away three signed copies of her cookbook to three lucky winners!

Here's a little peak of one of the delicious recipes she has in her cookbook:

  


  • Pineapple & Carrot Muffins
  • 3/4 cup rice flour  
  •  3/4 cup vegetable oil
  • 3/4 cup soy flour   
  • 2 eggs
  • 1 tsp cinnamon   
  • 1 tsp vanilla
  • 1 tsp baking powder  
  • 1 cup grated carrots
  • ½ tsp salt    
  • 3/4 cup pineapple bits and
  • ½ cup sugar     
  • juice to fill 1 cup

  • Mix all dry ingredients together.  Add oil, eggs, carrots, vanilla and pineapple.  Beat together and pour into greased muffin tins (I prefer using the paper muffin tin liners).  Bake in preheated 325F (160C) oven for 25-30 minutes or until tester comes out clean.
Remember to head over to Lacy and Meg to read more about Lorna's story and enter to win a copy of her cookbook!

5.15.2013

YOU are BEAUTIFUL


I don't know if it is an epidemic among young women, or if it is something that I pick up on in others because I struggle with it every day of my life. 

The feeling that I am not enough, that I am flawed, that I would be better if I was somehow made differently..and I look to others to give me my confidence and reaffirm my beauty and self worth. 

Over the past few months, I have had several friends who have been rocked to their core.. wondering if their gifts and their voice and their bodies are of value. And my heart breaks because they can't see the beauty that is in front of them. Because of the voices that are all around them telling them they aren't enough, they aren't beautiful, they forget to look in front of them and see the beauty they RADIATE from within themselves. 

All of this has made me think of you, dear reader. That if I struggle with these insecurities, and my close friends do, than you most likely do, too. And it breaks my heart to think of you not realizing your worth. That circumstances, or people, or your relationship could make you think that you are less than what you were created to be. That your gifts are not of value. 

Today I want to speak into your soul and life and tell you that those things are not true. That you are fearfully and wonderfully made, and you have purpose because YOU are YOU. Our God does not make mistakes, and he made no mistake when he molded your body and your spirit. 




He purposely put beautiful gifts inside of you to use for HIS glory and HIS purpose. Those gifts may not look like  you want them to look, or like your parents or friends want them to look, but they are YOU and they are PERFECT. 

So when you find yourself glancing at your reflection in the mirror, allow yourself to feel known in  your beauty. Remind yourself that our GOD DELIGHTS in your beauty. When you read a not-so-nice e mail from someone, do not let yourself dwell on their words.. because their words are not truth. 

I want you to know that you are created for a beautiful purpose. I want you to know and feel the Father delighting in every square inch of who you are. 




5.14.2013

Roasted Vegetables with Potato Cakes and Sundried Tomato Vegan Pesto

Last Thursday, I was honored to share our exciting announcement about Lacy and Meg GF with the readers of Casey Leigh. If you guys haven't ever read Casey's blog, you are in for a treat. Casey is one of the sweetest, most genuine people I've ever met (and she's a pretty big deal in the blog world--but she'd never say so herself). She is truly such a blessing in my life! Every time an e mail from her pops up in my inbox my heart is always lifted by her kindness and love. 

 Her words have given me the courage to step out in faith and share my journey with loss with you all on this space, and to share bits of my story with chronic health issues. If you couldn't tell, I just love her little space! 

I wanted to share this amazing recipe with you all today in case you missed it over there.. because it is SERIOUSLY one of the best dishes I've ever made. 



This recipe is one of the most delicious roasted vegetable recipes I have ever put into my mouth. When I first tasted this dish I was absolutely speechless, and felt pretty cool for whipping up something so tasty in our kitchen with minimal fresh ingredients. 

I know you will have the same feeling when you share this naturally gluten free AND vegan recipe with your friends and family. 
Ingredients:
(serves 4)

2lb potatoes, halved if large
salt and pepper
olive oil for cooking

vegan pesto dressing
3/4 cup, chopped, drained sun dried tomatoes
2 garlic cloves, crushed
6 tbsp sunflower seeds
2/3 cup extra virgin olive oil

roasted vegetables
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or Braggs liquid aminos)
2 tbsp honey or agave
2 red bell peppers, seeded and quartered
2 zucchini, sliced lengthwise
1 fennel bulb, cut into thin wedges
16 vine-ripened tomatoes
8 garlic cloves
2 fresh rosemary springs

Directions:
For the roasted vegetables, mix the oil, vinegar and honey together in a large, shallow dish. Add the red bell pepper, zucchini, onions, fennel, tomatoes, garlic, and rosemary to the dish and toss in the marinade. Let marinate for at lest 1 hour. 

Preheat the oven to 400 F/200 C. Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes, or until partially cooked. Let cook and then coarsely grate with a cheese grater. 

Transfer the vegetables, except the tomatoes and garlic, and the marinade to a roasting pan. Roast in the preheated oven for 25 minutes, then add the tomatoes and garlic and roast for an additional 15 minutes, or until the vegetables are tender and slightly blackened around the edges. 

Meanwhile, prepare the pesto by combining all the ingredients into the food processor and processing until it forms a creamy paste. (You will have leftover pesto)

Cook the potato pancakes. Take a quarter of the grated potato in your hands and form into a roughly shaped cake. Heat just enough oil to cover the bottom of a skillet over medium heat. put the cakes, 2 at a time, into the skillet and flatten with a spatula to form circles about 3/4 inch thick. 

Cook the pancake for 6 minutes on each side, or until golden brown and crisp. Mix 2 tbsp water in with 3 tbsp pesto dressing and whisk. To serve, top each pancake with the roasted vegetables and drizzle with a little pesto dressing. Season with salt and pepper to taste. 

If you have any leftovers, feel free to overnight them to our little house in Alabama:). 
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