2016 will go down in the books as an intensely challenging and pivotal year for a great deal of us. If you too are counting down the days to starting over in 2017 with a vow to change and have a better year, let’s reflect on these resolutions and how to make them last. Mentally we need that idea of pressing a magic reset button in hope that we can leave our baggage behind in a four digit number and wash our hands of it. By the end of the year it’s as if our candle has been burned at both ends and we grasp at the belief of starting over at the stroke of midnight.
I have learned through my own ritual work with the moon and seasons that everything is on a cycle and having our own practice to mark the beginning and end of them can help you manifest things you want to attract and release that which no longer serves you. The moon expands, gets full and bright and then retracts until its dark only to start the cycle again. In the fall, the leaves die and fall off of the trees, everything retreats and goes within for Winter and emerges with new life and birth in Spring. We are not immune to these natural cycles. It’s why we focus so much on the New Year! But before we can make room to bring new things into our lives, we must release the old and clear out the clutter. I am going to help you set this intention for release through a simple ritual I have experienced results with.
Disclosure: Post sponsored by Crock-Pot® brand slow cooker & Mirum Shopper, but all opinions are my own. Please see below for additional disclosure.
With the first day of winter upon us and Christmas just mere days away, the comforts and coziness of the season are in full force. All the holiday cookies, seasonally-inspired meals, traditional cocktails and so much more. But for me, nothing brings the taste of the season like some rich, creamy, homemade Hot Chocolate.
I literally cannot believe that after nearly 7 years of blogging and sharing recipes here with you, that I have never shared this one. It’s literally one of my MOST favorite foods ever. Gluten-free Pastitsio (pa-STEE-tsee-oh), a Greek-Style Baked Pasta / Lasagna, of sort, this is 100% my kind of comfort food. A Christmas dinner tradition, this is the food I grew up eating for the holidays. My Yia Yia always made an incredible tray of pastitsio and since her passing, we can always count on my mother to manage the task and do it as if she herself was the Greek one. Years ago, when I discovered my gluten intolerance, my mom so graciously tweaked the family recipe to be made gluten-free and I never had to be without. Overtime I have made it myself and continued to slightly adjust things and I am so honored to be sharing it with all of you, finally.
With layers of ground meat (beef or lamb) and pasta and a creamy, puffy, eggy, cheesy béchamel on top, there are hints of warming cinnamon throughout the entire dish and then it’s baked to perfection. This dish steps in where casseroles and lasagna leave off. Traditionally made with bucatini, a long tubular pasta laid out going in the same direction, I make mine gluten-free using instead an organic brown rice penne. In place of regular flour in the béchamel, I use a gluten-free all-purpose blend.
With the holiday closing in on us, I am sure many of you are doing the last minute gift scramble so prevalent in these final days before Christmas. Rather than throwing money at the wall and going with whatever it sticks to, instead of just grabbing another gift card from the big box stores, why not get creative and craft up some beautiful, thoughtful homemade gifts this year?
Drop the cottonball snowmen, leave the popsicle sticks in the popsicles and leave the salt dough for the kids. Finally put away, I repeat, put away the glitter. Spread the holiday cheer with some of my favorite sweet (but sometimes savory) and simple handmade holiday gifts.
Hi there, I'm Beth! Thanks for visiting Tasty Yummies. Currently living in Southern California, I am a Certified Nutritional Therapist and Yoga Instructor (500 RYT). I've been gluten-free for over 11 years, I avoid processed, refined foods and I am a "conscientious omnivore" that believes in balanced, intuitive eating. You can read a little bit more about me, here.
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