Monday, September 26, 2011

Red Lentil Soup

This is a great lunch soup and cooks up in just a few minutes!

1 1/2 cups red lentils
1/2 large sweet onion, chopped
1 large clove of garlic, minced
5 cups water or vegetable stock
2 tsp turmeric
1 tsp chili powder
2tsp salt
dash of cinnamon
1 bay leaf
1/2 cup chopped cilantro
a few slices of lime


Saute onions, garlic, and spices. Add red lentils and broth and bring to a boil. Let the soup simmer for about 30-40 mins until the lentils are soft and have absorbed all of the broth. At this point you can remove the bay leaf. You can puree with a hand blender or leave the soup chunky. 
Garnish with cilantro and lime. Enjoy!

Friday, September 23, 2011

Update | September 2011

Hello blog friends!

So I haven't been on this blog much. I started another business that's been eating up my time but I couldn't be happier. It's called the Attic. We are a vintage rental company and rent unique vintage finds and furniture to brides, photographers, and stylists for weddings, events, and photoshoots. Here is my blog and here is my facebook. The website will make it's debut soon.

Last night we took Sophie on her first boat ride with our friends on their beautiful boat!

This weekend we are hitting up lots of garage sales for my new business.

I go back to work as a nurse on Tuesday.


Honestly, I am not looking forward to it. I will be leaving Sophie with Nana for a long day. Right now I am only working a few days a month so I can focus on my businesses and other exciting opportunities coming my way.

I think I found my niche being creative and running my own businesses. I am truly happy doing that.

Hoping to have some fall recipes up soon!


Tuesday, September 6, 2011

Blueberry Peach Crisp | Gluten & Dairy Free

This is a very quick and easy recipe and contains no butter, milk, or wheat flour. It even passed the approval of my husband and that's BIG for being wheat and dairy free!


1 1/2 cup gluten free oats
1 cup walnuts
1/4 cup crushed flax seed
2 tsp cinnamon
1 tsp vanilla
1/4 cup maple syrup
1/4 cup honey and/or agave
4 large peaches
1-2 cups fresh blueberries


Heat oven to 375 degrees.

In a food processor blend oats and walnuts into a coarse meal. Add flax seed meal, cinnamon, honey, syrup, and vanilla. Pulse a few times until blended. This is your crumb topping

Slice your peaches (peeling is optional). Mix with blueberries in the bottom of a 9x9 pan or a small casserole dish.

Top with crumb topping. Bake at  375 degrees for 25-30 minutes.