Back to the basics with my blog, our food, life in general, and Enjoying this Journey...

I've noticed a trend in my little black book.

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No, not that kind of little black book.

The Threes of Autoimmune Disease

This one.

I have a journal that is nearly filled with notes I’ve taken while listening to podcasts and watching health summits. While revisiting some pages, I noticed a trend of threes…

The Threes of Autoimmune Disease

Go ahead. Swoon.

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I confess. This recipe makes me miss dates. In fact, I’d pass on coconut forever if I could just have dates. They’re in the same palm family and I’m currently palm-free.

But these! These lovely little dates are worth their weight in prosciutto-wrapped gold.

Prosciutto Wrapped Dates with Balsamic Reduction

Luv has her own little point and shoot camera.

I love when she comes to me and announces that her memory card is full. That’s when I truly get to see the world from a child’s eyes. Many blurry shots, but all beautiful and important to her. And that is what matters.

Here are a few of her more recent shots…

From a Child's Eyes

Another kraut flavor for you to try...

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For this sauerkraut I brought in two anti-inflammatory power house roots. Turmeric is well-known for its color {in curries especially} but it has a number of health benefits. Ginger has a myriad of benefits as well, plus it’s just darn tasty.

Ginger Turmeric Sauerkraut

This pate is a favorite in our home.

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I know, I know. Liver is either one of the most loathed and loved foods, depending on who you ask. I wasn’t the biggest fan of liver growing up, but I loved braunschweiger {a blended combination beef, beef liver, and spices} and even pate. Somehow after blending this distinctly flavored organ meat to oblivion, it becomes delicious…even crave-worthy.

Beef Liver Pate with Balsamic Caramelized Onions