October 31, 2012

First of all. This Halloween, I'm thinking about Hurricane Sandy. I can't imagine how I would begin to feel grounded again. We are praying that everyone on the East coast would know God's peace and faithfulness as they recover and rebuild. 

 Secondly, Happy Halloween! I have to admit, I love Halloween. Not for the costumes, although I would probably have fun dressing up. I'm kinda glad I don't have to go anywhere that requires a costume tonight. Somebody has hand out the candy, after all :) I mostly love Halloween because it's like the pass gate to the holiday season. And I get to watch It's the Great Pumpkin Charlie Brown. And plan a fun agenda just for our little family- like pumpkin carving and black and orange soup for dinner. And it's an excuse to make something treat-y. Like these Homemade Reese's!!!! 

You know Reese's were your favorite. or at least in your top 5. 
These will be the best thing you eat all night, I promise! 
They're super, super easy and fast. And you can eat them all and not feel bad. 




October 29, 2012
Currently, all baking at my house takes place during nap time.
(Because me facing the kitchen counter and not facing my baby girl is a short-lived situation.) Do you know what it's like to bake during naptime? I'm sure a lot of you do. It's fun, but it's very stealthy.

Her eyes are closed and her door is shut. You sneak about 10 steps away to the kitchen.
You peek into cupboard doors and start snatching bowls and supplies.You figure out how you can grab that wooden spoon from underneath the layer of kitchen utensils in the drawer without causing a commotion. You wrap the pan with foil as gingerly as possible, because people, foil is loud! Everything is taking about twice as long because you are tip-toeing-it around the kitchen, being careful.. so careful. Because it's really not the big noises that will wake her up, it's the tiniest little clatter.You're sure that any such clink or clang could be the one that breaks the spell. You open the oven, silently slide in the pan, close the oven door with bated breath. You wait... you listen.. no crying. Done! Success.
Now your deft hands can start on the dishes. :)



Coconut Flour Chocolate Chip Pumpkin Bread
adapted from the Best Banana Nut Bread
grain and dairy free


3/4 cup pumpkin puree
6 eggs, separated
3/4 tsp. sea salt
1/4 cup melted coconut oil
1/4 cup coconut milk
1/2 to 3/4 cup honey (adjust to your taste)
2 tsp. vinegar
1 1/2 tsp. vanilla
3/4 cup + 1 T. coconut flour
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg, ginger
1/8 tsp. allspice 
1/2 cup mini chocolate chips* 
*I used some Enjoy Life mini chocolate chips and I love them!! They're dairy, soy, and gluten free!

Set eggs on counter and let come to room temp. Separate the whites into a small bowl, add salt, and whip until frothy. In a large bowl, combine egg yolks, pumpkin, melted oil, coconut milk, vinegar, honey and vanilla. Sift together dry ingredients and blend into the wet. Make sure to add coconut flour to the bowl through a fine strainer to get rid of any clumps. Stir in egg whites and chocolate chips. Scoop batter into a greased loaf pan. 
1. Cover pan with foil and bake at 325 degrees for 30 minutes.
2. Uncover, continue baking for 15 minutes more. 
3. Turn off oven, but leave the bread in for another 30 minutes to allow the middle to finish cooking.
Serve with butter or some cream cheese with cinnamon and honey. 

This bread turned out rich and dense and pleasantly spicy. The fact that it's flecked with chocolate makes it 10x better. I'm not pumpkin-crazed in general, although I think it's wonderfully fragrant and cozy and nostalgic. But if you marry it with a little deep, dark chocolate.. yeah. I'm totally in. These two flavors belong together everywhere, in everything. 
Make this for yourself so that you aren't tempted by candy in a couple days. :)
I guarantee you will not care about a fun size snickers bar if you have a slice of this in your hands, spread liberally with butter or cream cheese.

October 26, 2012
I keep and keep meaning to post this one! The thing is I always end up making these late at night, when I am feeling snacky and the light is not good for taking pictures. (see below) :)
Ohhhhhh, these bananas. I first tried coconut fried bananas while eating at a Brazilian Grill restaurant with some friends this summer. First of all, if you haven't been to a Brazilian grill place- GO. It's incredible. Have a taste of the lamb and the parmesan beef. And if you haven't tried their bananas- TRY. OR, you can make them at home!!! I was so, so excited when the first time I tried to re-create them at home, they turned out so amazing. They feel like a little trick up my sleeve. 

Coconut Fried Bananas

1 ripe banana
1 egg, beaten
1/2 cup to 3/4 cup shredded coconut
dash of cinnamon
pinch of salt
honey for drizzling on top

Heat a few tablespoons of coconut oil in a cast iron skillet or a frying pan over medium heat. Combine coconut with cinnamon and salt in a shallow bowl. Cut the banana into spears, dip each spear into the beaten egg and then roll in the coconut mixture. Place the coated bananas in the pan when the oil is shimmering and sizzling, but not smoking. Allow to cook until browned on the bottom,  then flip. Continue until all the bananas are golden brown and crusty. Top with more cinnamon and a generous drizzle of honey. 


Seriously, a restaurant quality dessert that is super simple to throw together whenever you feel like it?! Keep this one handy. Master the art of the fried banana. 
Impress someone. Treat yo'self. (Tom Haverford would approve.)


HAPPY FRIDAY, YOU GUYS!
October 25, 2012
This morning Grant told me this was waiting for me outside.
yaaaaaay! First snow of 2012. I love a good pre-Halloween snow! It lasts just long enough to be a sweet taste of what's to come. By tomorrow, it will all be gone. But we're milking it today! My Christmas playlist is playing, baking plans are in order, soup is on the stove, White Christmas may get put on later.. who knows?! The world is a different place today! 

Oh, and speaking of Halloween...
I brought out the candy destined for our neighbors' kids. I love that my baby has no idea that this is "food." It's an awesome toy, though! We have been organizing and dumping and getting our money's worth out of this stuff. If we aren't going to eat it, we might as well play with it! and.. confession: I love the smell of candy when it's still in the wrapper. You remember it don't you? There's a faint aroma when you dump out the contents of your trick-or-treating.. the scent of sugar penetrates the plastic.. the chocolate-mixed-with-the-fruity fragrance. Totally sickening, but I can smell my wonderful childhood- right there in that pile of candy. 

What's going on at your house today? And do you secretly love the candy stench??
October 22, 2012
If this isn't brilliant, I don't know what is.
Honey + Vanilla beans + sitting in the sunlight for a couple weeks. That's it! This simple pairing produces an aromatic concoction ready to use in cups of tea, ice cream, yogurt, milkshakes, and baking. It's especially nice for me because I prefer to use raw honey in almost all of my baking now. It's such a versatile and nutrient-rich sweetener. Let's say you're making muffins and your recipe calls for honey and vanilla extract- you can omit the vanilla extract when using this vanilla-infused honey because that lovely flavor is already there. So nice! 

Did you know that this can be considered a "health food"? Um, yes. Raw honey is an enzyme-rich superfood with loads of benefits and vanilla beans are packed with b-complex vitamins. Treat myself to a chai latte with a spoonful of vanilla-infused honey, you say? I don't mind if I do. Every day. (This would make a great remedy for a sore throat!)

Vanilla-Infused Honey

1 quart raw honey 
2 vanilla beans

With a small, sharp knife, make a slit down the length of both vanilla beans. Peel back the sides and slide the non-sharp side of a knife all the way down to scrape out the seeds. Add seeds to the jar of honey. Cut the vanilla pods into thirds and toss those in the jar as well. Stir well. Infuse your honey in a sunny window for 1-2 weeks. Taste occasionally and when the vanilla flavor is strong enough for your liking, store wherever you normally keep your honey. The seeds will float to the top, so stir well before using.

or drizzle on top of pancakes and waffles!


Thank you to Caroline over at Gutsy, for this lovely-smelling and very practical idea.
I bought my vanilla beans from Beanilla- where they are having a super duper sale: 25 Madagascar beans for $25 + Free Shipping! Go get some!
October 18, 2012
Burrito Bowls.
Beef browned with onion/garlic/oregano/cumin/salt, 
guacamole, cilantro, rice, lettuce, homemade salsa. Beans and corn salsa, optional. 

Lots of squash.
Halved, baked at 350 or 375 for 1.5 hours with some water in the pan. 
Serve with roast beef, roasted chicken, burgers, anything.
Or use it to make this yummy soup!

Still loving this cilantro rice salad.

The Lentil Soup with Chicken and Peppers and Coconut Milk.

All the recipes mentioned in this post have links- click on them to check them out!
Oh, I've also been devouring a luscious Chocolate Chip Pumpkin Bread...
which I will be sharing soon!
What have you been eating??



October 17, 2012

Today is such a blustery Wednesday. It makes me grateful for walls.
I really like it blustery. I love to hear the wind sound angry.
Today the leaves are attacking our house.
Today Hadley woke up extra early and got to hang out with Daddy before he left for work.
Today I took a shower while Hadley watched Little Bear.
Today we ate eggs and bananas.
Today I have navy nails!
Today I sent my twin sister some encouraging words (borrowed from Spurgeon) about life.. and labor.
She's due in one month!!
Today I'm listening to the Harry Potter soundtrack, of course. Because it's fall.
Today the neighbor's tree is the perfect mustard yellow, and it looks great from our front window.
Today I took some quick photos of Hadley's room, to show you.
Today someone was giving away squash in the teachers' lounge, so Grant picked out some for us.
Today Grant will send me emails from school, which are the best.
Today Hadley "helped" me vacuum.
Today I will finish reading Rainbow Valley by L.M. Montgomery.
Today at naptime I raced to the kitchen to wash dishes (as I do everyday) and wipe counters and restock our paper towel holder and make chai and get myself over to the desk to work on things.
Today I'm excited to make some prints to sell.
Today we will play, color, clean, nurse, dance, sing, golf, point to our noses and eyelashes, watch a Pomplamoose music video, read, and hopefully put away some clean laundry.
Today I will email my mom. She just made my banana bread.
Today after school I'm going to the gym. Ellen will probably be on.
And Grant is taking me to a neighbor's garden to pick some free kale!
Tonight I will make a chicken dinner.
Tonight we'll talk about last night's Presidential Debate some more. And watch some news.
Tonight Grant will take tickets at the high school football game. I'm not sure why there's a game on a Wednesday.
Tonight Hadley will be ready for bed around 7:00- which was last month's new development. We still marvel at this.
Tonight we'll make plans for the wedding we're going to this weekend.
All day today I will keep thinking about what a sweet day it is. My husband is coming home right after work, my baby likes to play and sleep, my house is safe. My dishes are done. 
Today there aren't many hard things, but there are some, as always.
But today I'm glad about our ordinary things, both hard and sweet.

Psalm 118:24 This is the day the Lord has made; we will rejoice and be glad in it.


October 15, 2012

Did you read the Laura Ingalls Wilder books growing up? I did. Several times. Oh, I love those sweet stories! I especially love all the parts about their food. I still remember reading about kettles of steaming maple sugar, freshly churned butter, attics filled with pumpkins, carrots, turnips and onions, homemade doughnuts, roast goose, johnny cake and salt pork, apple pies, and loaves of sourdough. The idea of living off the land seemed quaint and refreshing and enchanting, even to my little girl mind. I couldn't wait to get to another description of what was on their table!
The thought would sometimes cross my mind, though, of what they didn't have. I remember thinking, "Laura never tasted peanut butter and jelly! If only they had had peanut butter and jelly sandwiches, they would've come in so handy when they were traveling in their wagon!"(This was, essentially, a tragedy to a child like me.) And what about pineapple? Did they have watermelon? And.... no bananas. Imagine. A world without bananas. I still find myself pitying them sometimes. No bananas means no banana bread, and that is something I can't fathom. Let it always a lesson to me: Be grateful for your banana bread! Laura Ingalls didn't have it.

Although we can and do enjoy banana bread any time of year now (thank you, modern grocery stores!) I think it's particularly suited to the fall, don't you? It's not pumpkiny, nor is it gingerbready. But it's such a homey flavor. It must be the cinnamon and walnuts. All I know is that the other morning I found myself with a bite of banana bread, watching leaves tumble off trees, listening to the Harry Potter soundtrack, Hadley carrying crayons back and forth in the living room, the heat wafting in our house, and I felt it: FALL. I wanted to stop time. It was a quintessential fall moment. Have you felt it? Does that mean I'll be making more banana bread? Most likely. For Laura's sake. 

Coconut Flour Banana Nut Bread

So, I was making this banana bread with coconut flour before, but I recently adapted it. and I will never go back! This new loaf is nuttier, tastier, taller, with more depth of flavor ... essentially, the best so far. I'm sure there will be other banana breads in my future, but for the time being, this one has my heart. Not only did I tweak the ingredients, but also the baking method, so pay close attention to the new trick! It's a no-brainer, but I needed to see it for myself.

4 medium bananas, mashed
6 eggs, separated
3/4 tsp. salt
1/4 cup melted coconut oil or butter
1/4 cup coconut milk 
1/3 cup honey
2 tsp. vinegar
1 1/2 tsp. vanilla
3/4 cup + 1 T. coconut flour 
1 tsp. cinnamon
1 tsp. baking soda
1/3 cup chopped walnuts

Set eggs out and let them come to room temp. Separate the whites into a small bowl, add salt, and whip until frothy. In a large bowl, combine mashed bananas, egg yolks, melted coconut oil, coconut milk, vinegar, honey, and vanilla. Sift together dry ingredients and blend into the wet ingredients. Stir in egg whites and walnuts and scoop batter into a greased loaf pan.
1. Cover pan with foil and bake at 350 degrees for 30 minutes.
2. Uncover, continue baking for 15-20 minutes.
3. Turn off oven, but leave the bread in for another 30 minutes to allow the middle to finish cooking.

Cut a few slices to enjoy while it's still warm!! 

October 12, 2012
This soup came about when I was trying to think of something easy to make for Hadley. As it was simmering away on the stove... and smelling amazing, I had a feeling it was going to be okay. Turns out, she loves it! It's basically her favorite (next to pickles). It also turns out that I love it. and it is the simplest thing ever to throw together. I'm always a little surprised at how delicious it is because it's just so uncomplicated. Sometimes the taste reminds of me of ravioli! It's hard for me to hold back when I make it for her. Sometimes I sneak bites (whole bowls) for myself. 

So, today's lesson: don't knock baby food till you try it. And you should probably try this. 
It's really not baby food, it's just a simple squash soup that all people- babies included- might love. 

Savory Squash Soup
We'll call this a pick-your-own-amount soup, because I never measure, and you don't need to either! Just throw as much in the pot as you'd like. If you like it thicker and more sweet/squashy, add more squash. We like ours more savory and soupy, so I add more broth. Either way, be liberal with the onion and garlic. Please.

 2-4 cups or so cooked winter squash 
(we like carnival, delicata, or acorn the best)
a good amount of chopped onion
plenty of chopped garlic
sea salt
chicken broth
uncooked, grass-fed ground beef (formed into meatballs, optional)
**optional: serve over rice! my favorite way to eat it.

Cover onion, garlic, and squash with a generous amount of broth. Add salt. Bring to a boil, then turn down to low. Add a chunk of beef to the pot, cover and let simmer until you're ready to eat (at least 15 minutes). Mash everything in the pot with a potato-masher or something similar, or just break up the beef with your spoon. If you want to make it a little fancier, you could form the beef into meatballs before adding them to the pot. Dish it up piping hot. It's amazing served over rice with a pat of butter.

The star of this soup is beautiful, flavorful homemade chicken broth. I'm hooked. Store-bought just doesn't compare! 


October 10, 2012
You've probably noticed, I'm still doing a lot of my baking with coconut flour these days.
Why am I using coconut flour? For several months last year I was on the GAPS diet to heal my gut and needed to keep all of my baking grain-free, so I bought a stash of coconut flour. Even though I'm off of GAPS now and do have some grains, I still don't eat a ton of them and I'm not having gluten for a little while longer, to continue healing my gut. I choose coconut flour over other gluten-free options because I like the taste and texture, especially for muffins and quick breads. I feel like coconut flour keeps things really simple and digestible and most importantly- delicious


If you've never used coconut flour before, don't be afraid. It is more dense than wheat flour and requires a lot of eggs to accompany it, but it bakes really nicely and has a lovely naturally sweet flavor. I keep mine in the freezer or fridge in a ziploc bag and I always pour it through a fine strainer when adding it to my mixing bowl- to catch and sift any clumps.

I used frozen blueberries in these muffins, and neglected to coat them with flour or something smart like that, so they bled out quite a bit. But I kinda like it! 

Blueberry Lemon Muffins with Coconut Flour
dairy-free, grain-free

6 eggs, separated
3. T. melted coconut oil
3 T. coconut milk
2 tsp. vinegar
6 T. honey
1/4 tsp. almond extract
1/2 tsp. sea salt
1/2 cup sifted coconut flour
1 tsp. baking soda
1/3 cup blueberries
zest of one lemon

Preheat oven to 400 degrees. Blend all ingredients, except for the egg whites and blueberries, in a blender or with a hand mixer until very smooth. (Don't skip the sifting step for the coconut flour, which likes to clump!) Whip egg whites until very fluffy and fold into the batter. Line a muffin pan with 12 paper liners and drop a few berries into each cup. Spoon batter evenly into the cups and top each with a few more berries. Bake for 12-15 minutes and enjoy warm. 



October 8, 2012
I thought you guys might like to see the presentation I gave the other night at Girls Night Out (a new ladies event at our camp)!! You'll be able to read through my notes below, which correspond with each slide. They'll give you a general idea of what I said that night, although I'm sure I didn't stick to this word-for-word. Get ready, because this is going to be a lonnnnng one. (It was a 20-30 minute speech!) 
So grab your mug and pull up a chair. 
And pretend like I'm standing at a podium at the front of the room... 
lights are low, except for the spotlights on me and my slides...
feeling excited, not sure how close to hold the microphone... 
deep breath...

 INTRO: Hi, I'm Summer, and tonight I get to talk to you about food! which I'm really excited about because I just love food and it's a topic that the Lord has really laid on my heart during the past several years. I'm at a point in my life right now where I spend a lot of time in the kitchen and one of my main jobs is providing healthy meals for my family- so it's a ministry that's near and dear to my heart. I've made a handout for you guys to read along while I'm talking because each slide has a lot of stuff on it. So, let's get started- Real Food. Eating better begins with eating real food.
SO. What is "real food"? (read from slide) A lot of our food today has been modified with chemicals and sometimes hormones-- it's been colored, softened, lightened, preserved, sweetened, and when all is said and done: completely changed


Why do we care about eating real food? Today we see more and more people suffering from chronic disease, digestive problems, food allergies- some may even need to be on a special diet- all of these issues stemming from an overload of harmful things in our bodies and a damaged gut. Like almost everyone here, I grew up eating packaged food. But a few years ago I started noticing the effects of it and making small changes. This really became a reality when I got married and had my own kitchen and I had to start doing my own shopping. I started reading labels carefully and doing a lot more cooking. (Happily, I was already in love with idea of doing things homemade.) 

Pretty quickly, food became my favorite subject. I was so fascinated! I started learning and cooking, and learning while I cooked. I found I was starting to identify individual ingredients in the food that I ate and discovering new flavors that I loved- things that I used to politely refuse were now the things that I wanted seconds on. And I didn't crave things the way I used to, like salty or sweet snacks. I wanted to eat the "healthy" things. I learned that food is just really powerful! It can affect so much more than I realized. When I became a mom, I saw how things I ate affected my baby and her body- it was just amazing. Now, years later, I can truly say that I enjoy food more. I feel a difference when I eat certain things and I'm constantly finding new things that I love. Things that I never would've thought I could like... so many vegetables! Everything tastes better now and I simply feel better.  


Read Slide. As we’ve been steered further and further away from these traditional foods, we’ve become afraid of them or simply forgotten them. They sound foreign to us now, or perhaps they sound like too much work.  Although progress is amazing, looking back to what kept our great, great grandparents healthy can do our bodies a lot of good!


(Read through list- elaborate and explain each one.) i.e. #7 Healthy Fats! Like butter, olive oil, and coconut oil. They're rich in fat-soluble vitamins (A & K2), which are critical to reproductive and cognitive health, while margarine lacks them entirely. For the most nutrition, you could pick a butter made from the cream of grass-fed cows, which is rich in beta-carotene and Vitamin D and omega 3. / #8 We are always on the lookout for a local farmer to buy from because food is best when it's the closest and the freshest! Plus it's much easier to find clean milk and meat (free of hormones and antibiotics) if you buy through a farmer. It's also a great way to support our local family farms. / #11 I go through phases when I don't have supper planned for every night of the week, but right now I'm in a phase where I do. And I have to tell you, it makes ALL the difference. Planning ahead saves me from that all-too-familiar situation when everybody's hungry, you're scoping out the fridge to see what you can throw together.. who knows what you might end up scarfing down at that point. It would be a lot easier to just have a simple meal lined up and when you find a meal that your family likes, make it often! / #12 Don't feel pressured into changing everything at once. Don't try to be perfect. It shouldn't feel like a diet where you're always restricted or something that you just have to "get through". If you want it to be a real change, you have to let it grow on you. 


(Read through and explain again.) i.e. #1 For us, there's a lentil soup with chicken and peppers that we really like so we have it every week, at least once a week. And I never get tired of my cilantro rice salad, so that's another staple in my fridge. Between those two, and fried eggs or a bowl of quinoa, lunch is always covered.  We love to make big batches of things so that there are plenty of leftovers- if you're going to make soup, make a BIG pot of soup so that your work goes a long way. 


(Read through these meal ideas on their handouts.) Note: Anything stir fried or roasted with fresh garlic will taste fantastic. I guarantee it. I've learned to always keep onions and garlic on hand, because then you'll always have the building blocks for a delicious meal. 

To sum it up: food is a need, a gift, and an opportunity to glorify the Lord. He created us with hunger, he gave us good things to eat and designed us to enjoy food. I was made with a desire to nurture and nourish  my family, which is a ministry in and of itself. 


If you guys would like more information, recipes, other fun stuff I'd invite you to come visit my blog. I post recipes regularly and all the photos in this presentation were from my blog. I'd love to talk to you-- this is something I'm really passionate about! Thanks so much for listening! 
THE END!!!!


sigh of relief. and instantly ready to go do it again. and talk to everybody!
October 3, 2012
Hi guys! Things have been busy here lately- I'm getting ready to give a presentation on real food/healthy eating at a ladies event at our camp! (tomorrow night!) So whenever I've had a moment to sit at the computer I've been writing and organizing my thoughts over and over, and more recently practicing my speech-giving skills on Grant. Have you given a speech since speech class?! I know I haven't. Pray for me! I'm really excited, but I may be a little shaky and definitely will have some sweaty palms when the time comes.


Anyway, here's a quick supper I had the other night. Some breakfast potatoes and a "scrambled omelet." Simple. Feels fitting for a sunday night, right? I chopped a few potatoes, threw in some garlic and salt and roasted them for about 40 minutes at 425 degrees. When I took the potatoes out, I quickly sauteed some red onion and diced Anaheim pepper and then scrambled some eggs in. Yummm. What do you like to have for a simple Sunday supper?

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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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