It’s funny, over the last few months I have told myself to open my blog and write something down but I didn’t, I put it off.  I guess in a way I have been in a writing slump, even social media has been slacking.  My last post I mentioned change, and perhaps that is just it…I need to adjust and really think about what I want to share here and now. Who says things shouldn’t and wont change, change is a part of life.

In the most recent “Better Blogging Newsletter” from Carol (Simple Gluten Free) it was all about giving it time and it just really made me think and well shes right.  Yeah, I am in a slump but am I really?  I am just not writing.  What I am doing is focusing on things that I have put off, things that have made me happy and are really a part of who I am. Yes, I am still gluten-free and I still love to play in the kitchen but I feel like lately that hasn’t been my focus.  And who’s not to say I shouldn’t share what I am doing or that I have to write about one thing? Because in reality, I blog for me. I love the friends and connections I have made and that I continue to grow, but this isn’t my job, I don’t make any kind of profit (except for the occasional free samples) and I am okay with that.

So while I used to sit and write or play creating some new concoction in the kitchen, I now make time in my studio.  Between my family, career and the Special Olympics, I fit in time for me…in my studio doing something I missed and love so much.  I keep my sketchbook on me at all times, I sketch when I have the urge. I guess this past year I didn’t just make changes with my career but I have changed my mind set a bit.

I would like to commit to posting on a regular basis, and I hope I do, however I can’t commit to the posts always relating to food. (Granted, I really love food!)

I will share this…I did try to wean gluten back into my diet and lets just say that was not a good idea. I feel like in very small amounts my body doesn’t react, but anymore than than…nope!  And, as I reminder…I don’t have Celiac, I have Ulcerative Colitis that gluten just seems to irritate.

I will be around, hopefully a lot more than I have.

You can always follow me on social media, I seem to be on Instagram that most.


It’s been too long! Plus a Beer, Cheese & Apple Soup

I can’t believe I haven’t posted in months (and this post was supposed to be posted a couple weeks ago)…but here I am and hopefully I’ll be back on track, it is comfort food season!

October has been full of big changes for me and so far they have been good. The past few months have been leading to these changes and causing me more stress and anxiety then I care to admit. However, the changes have been made and so far so good. Along with the two main big ones (a new car and job of you’re wondering) I have decided to make a lot of little changes also,  why not, change is my October word of the month. 🙂

The past year has been full of challenges that have been overcome and hopefully we will end the year off positive.

So, with all that being said…let’s talk food!

Fall is my favorite time of year for food, warm, comforting, hearty foods. The foods that make you feel all cozy inside.

I haven’t really been making anything in the kitchen as of late not sure why but it just hasn’t been on my list. I find if I’m really stressed, or not, I have been making more time to do art. However, one of the changes I plan on making is to get back into menu planning and prepping meals ahead of time. (See my previous attempt here) But I’ll get into that another time. Back to warm comforting foods…

This past weekend I did get in the kitchen, we had a few apples that needed to be eaten and I have been having a taste for beer lately, so I made a Beer, Cheese & Apple Soup. The original recipe was from Half Baked Harvest you can find it here. Below are the changes I made, I did find the original to be a little sweet for my taste.

Beer, Cheese & Apple Soup via Mintgrapefruit.com

Beer, Cheese and Apple Soup

Adapted from Half Baked Harvest

1 sweet onion, chopped
2 tbsp olive oil
3 cups chicken (or vegetable) broth
2 apples (small to medium sized), peeled and chopped
1 (12 oz) beer, use your favorite keeping in mind the flavor of the beer will be present in the soup, I used New Planet Belgian style ale
1/4 cup GF flour blend
1 cup milk
3 cups shredded cheese (I used mostly cheddar with a little Colby mixed in)

Heat the olive oil in a large stock pot and add the chopped onion. Cook the onion until translucent, slowly add half the chicken stock. Continue cooking until the stick has reduced. Add the chopped apple, cook until soft. Add the remaining stock and beer. Using an emersion blender, blend the soup until smooth. (Or to your liking)

In a small bowl, whisk the flour into the milk until combined. Slowly add the milk mixture into the soup, stirring as you pour. Add cheese a cup at a time, stirring and letting it melt between each cup.

Season with salt and pepper to taste and top with an oat and pecan crumble. Enjoy hot.

Summer Sugar Cookies

There are times when life gets in the way of my blog writing, and these past few weeks were a perfect example. Summer is always a busy time of year between vacations and just nice weather that makes you want to stay outside, however I was having an itch to get in the kitchen.

I made a watermelon cucumber salad last week for a baby shower and really feel in love with the combined flavors of basil and mint, and with a healthy crop of both I decided I wanted to use those flavors again…but in something sweet.


Basil, Mint & Lime Sugar Cookies

Gluten-free, Egg-free

1 cup sugar
1/2 cup butter
1/3 cup milk
1 tsp vanilla
1 tsp lime juice
3/4 cup brown rice flour
1/3 cup coconut flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
1/2 cup walnuts (optional)

Preheat oven to 350 degrees.

In a small bowl combine the dry ingredients and set aside.

Beat butter and sugar together until creamy. Mix in milk until blended, add vanilla and lime juice.

Slowly add the dry ingredients to the butter sugar mixture. Stir in the mint, basil and nuts. Batter will be sticky.

Spoon onto a greased cookie sheet and bake for about 10-15 minutes or until golden brown around the edges. Let cool and enjoy.