Rosemary Gin Fizz {bottoms up}

Sometimes you have the week that calls for mid week cocktails.

Did anyone else realize that it isn’t even midweek?

I am clinking my glasses with all of you and if you need a cocktail too…

{This recipe is found in one of my very favorite cookbooks}

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Pumpkin Pancakes {and apple cider syrup}

I am pretty much addicted to anything pumpkin so when fall comes around we turn to some of our pumpkin favorites.

I shared this video and recipe in Creatively Made Home {Home for the Holidays} and wanted to share it with you today!

We hope you love them as much as we do.

The winner of the Soul.Full art supply giveaway is

I put soul into my writing, my sketches, my daily routine. I am reminded when I take a walk outside and see the beauty of nature through a camera lens and with just my eyes. I love doodling outside. I end my day with soul as well … always a eptom salt/sea salt bath, listening to chakra bowls, and taking some deep breaths as I release my day and focus on what I am grateful for. Thank you for this opportunity. Can’t wait for class to begin.


Jen, congratulations! Please email us at with all of your information and we will get your goodies out to you.


Thank you to everyone that entered and shared Kelly Barton’s new course!

This is a one week online art course that will be instantly available on November 17th.

The early registration price is $24 and the videos will be available for one year!

To register:

1) go to and register (this is free)

2) once your account is active you can follow this link to go directly to Soul.Full

3) once you are on the main page of the course please click the +join in the upper right hand corner, pay and you will be instantly in the course and ready for class on November 17th.

See you class!

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Butternut Squash and Sausage Soup {my most favorite soup I have ever made}

Fall = soup.

End of story.

Now that the weather is finally cooling off a bit my inner home loving, nesting heart comes out in full force.

One of my favorite cookbooks that I reach for again and again is Against All Grain.

I like to follow recipes but I rarely stick to them.

I like to tweak the recipes and make them my own.  I think that is the best part about cooking or enjoying anything…you figure out what your touch is.


{Roasted Butternut Squash Soup With Sausage}

2 medium size butternut squash, cut in half length wise, seeded

2 large carrots cut into medium size pieces

1 large yellow onion, peeled and quartered

4 garlic cloves, peeled

1 tablespoon coconut oil

3/4 teaspoon sea salt

1/2 teaspoon black pepper

1 pound sage sausage or breakfast sausage cooked and crumbled

4 cups chicken broth

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1 bay leaf

Garnish: crumpled bacon, sauteed and crispy sage leaves and truffle oil


1. Preheat oven to 400 degrees

2. Grease a baking sheet with the coconut oil and place the butternut squash face down and all the cut up veggies around it

3. Roast the veggies until tender (35 minutes or so)

4. While the veggies are cooking you can fry up the bacon and cook the sausage until browned

5. Fill a large pot (this is my favorite pot) with your chicken stock and all of the spices

6. Once the veggies are tender scoop the butternut squash out of the skin into the pot and all of the other veggies

7. With an immersion blender slowly blend the stock and vegetables together until smooth

8. Once all of the stock and vegetables have been blended fold in the cooked sausage

9. Let the soup simmer for another 10 minutes and place the bay leaf at this time

10. Garnish with crumpled crispy bacon, a few pieces of crispy sage that has been sauteed in butter and a little bit of truffle oil (this really makes it so don’t skip this)

You can serve with a light arugula salad or sometimes we include some gluten free baguettes.


Let me know if you make it.

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In The Kitchen {Salmon Summer Salad}

One of the things I look forward to each weekend is having more time to prepare a meal.

I have the time to make a dessert with the kids, let the pizza dough rise or just put more attention into what we are making.

This salmon salad is one of my favorites because all of the layers of flavors.

This is the perfect summer meal!

Salmon Summer Salad

4 Salmon Filets

4 tbsp Grape Seed Oil

2tbsp Olive Oil

4 tbsp Brown Sugar

4 tbsp Paprika

4 tbsp Sea Salt

3 tsp Thyme (fresh if you have it)

Pinch of Ground Corriander

Pinch of Ground Cumin

dash of Cayenne Pepper

1-2 Bunches of Asparagus

Organic Micro Greens


Blue Cheese Crumbles

Balsamic Dressing

1.Pre heat the oven to 350 degrees

2. Wash all of the asparagus and spread out onto a baking sheet. Lightly toss with olive oil and sea salt and bake for 12 minutes or until tender

3. After the asparagus is cooked just set it aside to cool. Once cool chop and set aside.

4. Mix together in a small bowl all of the spices and herbs.

5. Rub the spices all over the salmon filets and sear each side in a pan (with 2 tbsp of grape seed oil) for 1-2 minutes.

6. Transfer the Salmon onto a baking sheet and place in the oven for 3-4 minutes

7. While the Salmon is cooking start arranging each plate.

*The first layer on the plate is a bed of arugula

* Sprinkle with the chopped asparagus

* Once the Salmon is done place a file (or a half for children) on the arugula and asparagus

*Sprinkle the blue cheese crumbles

*Finish with organic micro greens on the Salmon.

I think the spice rub gives the meal so much flavor that you don’t need a dressing but I always provide a balsamic dressing.



The time is finally here!

Creative Girl: The Land of Light and Shadows begins THIS Monday!

I can barely stand the excitement that you all have and I am beyond thrilled to show you Danielle’s gorgeous videos on Monday!


You will not want to miss this course!


Here is a peek into what her course will be about…


Once upon a time there was a tiny-ish girl who loved to cut, draw, and paint. She saw things in the sunshine and shadows that other people never seemed to notice. She bounced all that wonderfulness around inside her noggin for a bit, and out popped magical pieces of art that told her stories when words couldn’t.


Danielle Donaldson is that girl, and guess what? She wants to share a part of her creativeSTORY with you. YES YOU!


The Land of Light and Shadow is a one week course with Danielle (aka creativeGIRL) that will inspire you to add depth to your work by using a bunch of super fun techniques. You’ll play with all sorts of mediums including pencil and pen work, watercolors, acrylics and patterned paper creating yummy layers. And just when you think you are done, you’ll practice adding highlights and tucking in shadows here and there to make your art sparkle. Sounds awesome, right?

Please join Danielle the week of April 28th for a romp with watercolors and white pens and all sorts of creative shenanigans into The Land of Light and Shadows.

This is a one week class with everything instantly available on April 28th!

The course is $34.

This course is available for one full year.

You can go directly to and register for the course by clicking HERE.

 (this will put you instantly in the course and you will be ready when class begins)

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You {Are Loved}

Music is such a daily part of life in our home.

Whether it is coming from our phone, MP3 player, computer, turntable or CD player…music fills our home.

I shared this song the last week of my The Journey of Letting Go {creating beauty from ashes} course and after talking to a friend today I wanted to share it with all of you.

You are loved.

So, so loved.

“Loved” by JJ Heller

Do you dream of a home you never had?
An innocence that you cannot get back
The pain is real, you can’t erase it
Sooner or later you have to face it down, down
You have to face it down

You are loved

Do you keep your thoughts inside your head?
Do you regret the things you never said
You have a voice, you have to use it
You have a choice, don’t let them shut you down, down
Don’t let them shut you down

You are loved
You are loved

Do you feel the ache inside your soul?
You know you’ll never make it on your own
Sorrow is too great for you to hold it
You’re gonna break, why don’t you lay it down?

Freedom comes in letting go
Open up the window to your heart
Freedom comes in letting go
Open up your heart

You are loved
You are loved

You are loved
You are loved
You are loved
You are loved
You are loved
You are loved


We have had some good discussions in our house about this…

I loved it!


I also wanted to let you all know that I just added a new print to the shop!

I hope you love it.

It is printed on the most gorgeous watercolor paper.  It is almost like getting the original.

I am waiting for it to be cool enough to make this amazing looking soup from My Sweet Savannah


If you have had a bad day…


If you are on Pinterest I would love to have you checkout what I find beautiful.

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Made From Scratch {Gluten Free Carrot Cake}

Like many Americans we have gone gluten free {at least two out of five}.

The rest of the family has easily adjusted to our diet.

I have been gluten free for the past 11 months.  Hard to believe how quickly that time has gone.

You can eat gluten free and still eat very unhealthy.

My health journey has led me to find gluten alternatives that have the most health benefit as possible.

I am a huge fan of cooking with almond and coconut flour.

The truth is I baked with both of these even before we went gluten free….now I have to.

Many of the gluten free flours use rice flour as the substitute and I am even more allergic to rice than wheat.

I wanted to share one of my favorite almond flour recipes…..carrot cake.

I make these often as muffins without any frosting.

It makes a perfect late afternoon, protein filled snack.

For a special treat I make the cake with cream cheese frosting.

If you are struggling with what to eat on a gluten free diet I want to encourage you to begin cooking from scratch.

You will be blessing your family so greatly with having food that you know exactly what is in it.

I will try to share some of my favorite foods and gluten free recipes more often.

One of my favorite almond flour cookbook can be found HERE.

{Classic Carrot Cake}

3 cups blanched almond flour (I use almond meal..I buy it in bulk at my natural grocers)

2 teaspoons sea salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup grapeseed oil

1/2 cup agave nectar ( or Stevia..check the measurement b/c Stevia can be strong)

5 large eggs

3 cups grated carrots

1 cup raisins

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees.  Grease two 9 inch cake pans with grapeseed oil and dust with almond flour.

{I regularly make muffins or use a 9×13 pan}

In a large bowl, combine the almond four, salt, baking soda, cinnamon and nutmeg.

In a medium bowl, whisk together the grapeseed oil, agave nectar and eggs.

Stir the wet ingredients into the almond flour mixture until thoroughly combined,

Fold in the carrots, raisins and walnuts.

Pour the mixture into baking dish.

Bake for 30-35 minutes.  Let the cake cool in the pan.


I hope you love it as much as we do.

Let me know if you try it.

I know it is an adjustment to get used to the taste of a flour like almond flour compared to white flour.

Just think of how good it is for you and you body will begin to feel better too!



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