Yoga, motherhood, badass awesome sauce and love

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The Garden in September

Global warming is real and it’s severely affecting our garden. It’s the end of September and still in the 90’s, terrible news for our poor beets, great for the okra though!

Mint, Russian sage, thyme and thai basil in pots.

Broccoli and peas are in the ground and growing!

Still so proud of the lavender, it continues to bud and the french lavender is spreading out!

Beets and carrots are getting beat up (ha see what I did there?) by the sun so Jake has put tents over them to keep them cooler!


Over all this experiment continues to teach us, allow us to be super creative and feed us!

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Another cookie recipe


Ok I know I said that I needed a smack if I made cookies again, honestly, I’ll take it cause these are good, and relatively healthy!

I tweaked the original recipe and added brewers yeast and flax meal, these for the sake of boosting my milk supply after all. I’m way ahead of you, no they will not make you start lactating either! They’re ridiculously easy so don’t be mad at me when you start whipping these up all the time!!

Coconut Oil No Bake Cookies


3 1/4cup oats

1/2cup Coconut Oil(measured as liquid)

1/2cup peanut butter

1/2cup cashew milk(or milk of choice) (I added bit more milk because of the extra flax and brewers yeast)

2cups Raw Sugar

1/4cup cocoa powder

1/4 cup flaxmeal

2 TBS Brewers yeast

1/2tsp salt

1tsp vanilla
Measure out the oats into a bowl and set aside.
Place a piece of wax paper on the counter for the cookies once cooked.
In a large sauce pan, combine coconut oil, peanut butter, cashew milk, raw sugar, cocoa powder, flax meal, brewers yeast and salt.
Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil.
Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly.
Add the oats and make sure they are all coated.
Scoop onto wax paper and let cool before eating.


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Veggie stuffed ravioli lasagna


Ok that was a mouthful, a tasty one! I happened upon a video on how to make zucchini raviolis and knew I had to try it. Then I ended up with more stuffing than zucchini lasagna “noodles” so I just covered the raviolis and baked it. YUM!!! Here’s how to make it.


Zucchini (choose long ones, it makes this whole thing easier)

2 eggs

Ricotta Cheese

Shredded mozzarella

Spices (Italian, salt, pepper, garlic powder)

Pasta Sauce

Cut off both ends of the zucchini and thinly slice, use a peeler, mandolin or knife, whatever works best for you.


make the filling, ricotta, 2 eggs, mozzarella and spices.

Lay out a few slices vertically then horizontally, slap on some filling and fold it up.


I lightly prepared a baking dish with olive oil, and placed them all in.

This is where I improvised, I layered the remaining filling over my raviolis and topped it with pasta sauce and mozzarella! Bake it for 20-30 minutes on 350!

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Apple fest


Apples are my favorite, I love picking them, eating them, juicing them and most of all making apple sauce! Hendersonville hosts the NC apple festival every year and we thought it would be great to take the little girls and Jake’s mum while the big kids are in school, less out numbered that way!

It was absolute perfect weather despite what was happening on the coast, cool, crisp and a tad windy so it felt just like fall. We got into town just in time for lunch and stopped by Hannah Flannigans for a Guiness and some shepherds pie, go! It was the best I’ve ever had! dsc_0161

Goose admired our lunch from afar, even though we offered her fish and chips…

Jake bought a Geod, they cracked them in front of us, the first one didn’t open evenly so this was the second go round and it’s gorgeous!

Lucy had a blast, wouldn’t let go of her apple and actually ate an apple turn over! (ok, just a little bite)


We even ran into Barney ; )


I, of course, found a crystal shop, I got this gorgeous piece of selenite, a peridot necklace and a tumbled Prasiolite! Super excited to go next back next year!