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Paleo Biscuits and Gravy {gluten-free, low-carb, keto, dairy-free}
Traditional southern comfort food, these Paleo Biscuits and Gravy are an updated version of a classic recipe. A simple-to-make low-carb biscuit gets loaded up with this tasty, rich, homemade dairy-free and grain-free sausage gravy. A delicious, healthier, low-carb breakfast – it’s an especially perfect option for your holiday brunch!
There’s something about the holidays that really amps up my wants and urges to feed people. To give them the foods that bring them comfort and the meals that incite family, tradition and love. Nourishing people is how I show love.
Cozy, thoughtfully prepared dishes made with love reminds us of where we’re from, of the people we love the most and of times where we are more content.
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Maple Bourbon Glazed Chicken Wings
As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).
Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.
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GATHER // Women’s Empowerment Retreat // Southern California
This Spring, Wild Spirit Retreats hosted RISE, our first women’s retreat of it’s kind. We were blessed with an incredible group of women who came together to cultivate a magical weekend of healing and deep connection. We moved together, we created, we feasted, we laughed those incredible heart-warming belly laughs that can fuel you for months and there were many tears shed as we dove deep into our souls, hand-in-hand with each other. I am honored to have been able to share my passions, to have nourished and shared space with those 23 beautiful souls. As a teacher, I found myself learning from my students, so much about myself and this journey we are all on together and I am still swelling with gratitude for the lifelong friendships that were formed during our gathering.
I am so excited to announce our next Women’s Empowerment Retreat, GATHER, a sacred, women’s-only gathering in Southern California, October 2-5, 2015.
G A T H E R is a harvest for the soul.
A journey into the abundance of the Earth.A place to forage for light,
to explore the field of the spirit,
to discover the wonders around and within us.This is an exploration of your wild heart.
An offering to your highest self.
A place to find your tribe.This is a celebration of the Earth goddess within.
What is GATHER?
GATHER is a 4-day Women’s Empowerment Retreat combining yoga, meditation, ceremony, cooking and connection. GATHER will take place in Southern California, being held at the Akashas Vedanta Ashram in Ramona, CA, in San Diego County, October 2-5, 2015. The entire retreat is 100% gluten-free.
We will be offering multiple daily yoga classes, guided meditation and ceremony sessions, various cooking workshops and demos, creative workshops and more. You can see the sample schedule here.
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Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw
I am super excited to share this simple but delicious recipe for these Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw, nspired by the beautiful green cabbage in-season now.
I feel like cabbage has to be one of the most underrated vegetables of all time. I honestly feel like it gets a bad rap. Most people simply boil it or roast it, maybe they ferment it or add it to salad. I don’t feel like enough meals are centered around cabbage – it seems it’s usually an afterthought. In comes these Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw. This super easy to prepare meal is all about the cabbage! From the filling of the tacos, to the tasty slaw, we use the entire head!
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Hoppin’ John Salad
This is the salad version of the Southern, down-home classic, Hoppin’ John. This is a perfect light, Summertime salad and it’s vegan, too. According to Southern tradition, eating Hoppin’ John on New Year’s Day can bring good luck, particularly in the area of finances. Here’s hoping it works any time of the year.
While we were in Chicago a few weeks ago at the Pitchfork Music Festival, Wishbone, a restaurant vendor, had this salad on their menu and it was so good, I had it each day. I couldn’t wait to come home and make it for myself. I used canned black-eyed peas since I didn’t have a ton of time, but you can also cook your own or use frozen ones, cooked to package directions. I also added cucumber, which isn’t traditionally in the salad, but I wanted even more crunch and we have an abundance of cucumbers at our house. This salad is super light and has so much flavor, the longer it sits the better, all those flavors in the vinaigrette get soaked up. And, if you like a little heat, this salad is great with a little drizzle of a hot pepper sauce over top. Most traditional versions of this recipe include bacon, but it definitely doesn’t need it.
Hoppin’ John Salad
Serves 6 to 8For the salad:
2 – 15-ounce cans of black-eyed peas, drained and rinsed or 4 cups cooked (2 cups dry)
3 cups of cooked brown rice, cooled
3/4 cup finely sliced green onions
1 pint of cherry tomatoes, quartered
1 small cucumber, sliced and quartered
1 jalapeno, seeded and minced
1/2 cup dry roasted, salted peanutsFor the vinaigrette:
1/4 cup red wine vinegar
1/8 cup olive oil
1/8 cup sesame oil
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper to tastePrepare rice according to package directions, allow to cool. Add peas, brown rice and next 5 ingredients to a large bowl, toss gently. In a small bowl, whisk together the vinaigrette ingredients and pour over salad. Toss gently to coat evenly. Taste. Add more vinegar, oil or seasonings to taste. Top each serving with a bit of green onions and some peanuts. Chill 1 to 2 hours before serving, if time permits.
