And then there were SIX …..

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Okay, so it’s been a while again …

I have been wanting to get on and post something for a while now, but finding the time to sit and have the energy has been difficult. I’ve got a secret you see … I’ve had a hard time getting on here, well, because life has thrown me for a loop. It’s a good loop, but a very big one … or two!

So, ready for it? My fun, frugal gluten free family of four is turning into SIX! If you must, take a moment and read that again…

Yes, we are having twins … TWINS! After a lot of repeating the word twins in my head, it has finally sunk in and become a reality. And, well, the exponential rate of growth I am experiencing also brings it into reality!

So, let’s start from the beginning. We found out in early January we were pregnant, but didn’t know there was more than one in there until our 12 week ultrasound when we saw it on the screen!  I have been feeling really excellent, but was so exhausted for the first 3 months, that I thought something was wrong. Well, I mean, I kept thinking, it has been five years since I last did this, so maybe my body is just getting old and tired! We were totally blown out of the water to see not one, but two on the ultrasound screen. Thinking back, that totally explains my complete and utter exhaustion during the first trimester. Now, at 20 weeks, I’m back to having a little pep in my step and feeling excellent. I know I am fortunate to not be one of those women who get sick with each pregnancy and are miserable the entire 9 months. I’ve never had that with either of my previous pregnancies and this twin pregnancy is no exception. I have to say that I feel even better with this pregnancy than with the other two. I’ve learned a lot about my own body in the last 5 years and staying healthy, fit and active is a priority in my life. I have come to realize that being gluten free isn’t a choice anymore for me, it’s a necessity. I feel better than I ever have in my entire adult life and I know that taking a step backwards and feeling crappy is not an option. Adding two more little people to our gluten free family is exciting, don’t get me wrong. But, it’s also terrifying. I mean, come on, having two babies at once is a huge challenge. When I think back to my other two and all the dietary issues we had with them, I wonder what these two will be like. Knowing what I know now, I’m pretty confident that things will be okay. But, there’s always that lingering what if in the back of my mind. What if they don’t sleep? What if they cry all the time like the boy did? What if they are up, wide awake all night, just like the girl was? You see the struggle going on in my little brain? But then I bring it back to … being gluten free, dairy free and soy free has changed my life and I’m pretty confident that all the issues I dealt with the boy and the girl would have been alleviated if I had suspected gluten intolerance/allergies/celiac disease sooner. All I can do is hope that things will be better this time around. And, it’s starting off pretty good. Like I said, this is by far the best pregnancy that I’ve had so far (and to be honest, the other two weren’t bad!). I have learned that taking care of my body physically, mentally and emotionally is key to living a life that is full of life.

People have asked me if I will keep these two gluten free, dairy free and soy free as well. And, my answer is yes, absolutely. It’s just our way of life and seeing my kids happy, healthy and full of life, makes it all worth it. But, I’m keeping my options open and who knows what the future will bring for these two.

So, there you go. Secret’s out. How will this change my blogging life? I hope not too much, but reality is, it just might. I still hope to share my recipes with you and my stories as well. I believe knowledge is key and like I’ve said from the beginning, if I can help just one little person unlock their door, like my two little beans have, then this is all worth it.

Sending lots of gluten free love,

Jenny

Gluten Free Buffalo Chicken Wings

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I think I start off every post talking about how I’ve been away so long and how sorry I am about that! Well, not this time. I’ve been away, but no apologies this time. Sorry.

Darn … I just did it again didn’t I?

This past month has been a whirlwind for me. I’ve been busy doing all sorts of things around the house and with the kids’ classrooms. We were even able to fit in a day of downhill skiing with the family. I wasn’t sure how the kids would fair, but as it turns out they are now better skiers than I am! It’s so fun to watch kids learn something new. They just catch on so quick and seriously, they aren’t afraid of anything! I must admit that I was pretty nervous getting to the top of the bunny hill … thinking about how I was going to have to ski my way down. In my defence though, it has been over 15 years since  I was skiing. Of course, I didn’t want to show the kids my deep, burning fear, so I grinned and skied down that hill! Guess what? I made it! It was my own little victory! That day was one of the best days I’ve had with my little family in recent memory. Maybe it was because I was just like a kid myself on the hill, giddy and laughing with hubby and the kids. And, it was a worry free day in regards to feeding the family.  As I get older, I realize that I am much more like my own Mom than I ever thought possible (this isn’t a bad thing!). When it comes to food, I am just like her, I always pack enough food for a small army, because well, it’s always better to have more, much more … than not enough! Anyway, we had plenty of food for lunch, snacks and probably even enough for dinner! The best part about it was that I didn’t have to worry about what would be available for us to eat. Actually, probably the only thing that we would have been able to eat being gluten, dairy and soy free would have been a bag of plain chips. Yeah, not the best option. Instead we feasted on sandwiches, vegetables and hummus, pepperoni sticks, crackers and of course cookies and juice. I was so relieved that I was prepared and if I hadn’t been I don’t know if I would have been able to enjoy the day as much as I did. My number one tip for people with allergies is to always be prepared … especially if you have kids! I’ve been in that situation before where I’m not prepared and I hate that feeling of scrambling around to make something work. Often times it ends up in an epic fail. And then, of course, no one is happy, especially not me. So, over the years I’ve learned that being prepared is key to being successful. I won’t say I’m always prepared, but more often than not I am. And, at the end of the day, I am happy and so is everyone else.

Speaking of being prepared, this recipe takes a bit of prep work, but it is oh so worth it! There aren’t many options for seasoned chicken wings when you are gluten, dairy and soy free. There are a few, but most are boring and lacklustre. What I love about this recipe is that you can adapt this to your personal preference and taste. I personally love spice. I love to wash these down with a gluten free beer, but hey, that’s just me! I’ve adapted this recipe from Nancy Kohler at The Sensitive Pantry. I make these quite often. Sometimes I make them for a date night with hubby or I make them alongside a couple of side dishes for dinner with the kids. The kids love these chicken wings without the buffalo sauce, and they are good, but I prefer the buffalo sauce with them. Try them for your next date night or serve them with a couple of side dishes, like potato wedges and a salad and you won’t regret it! Find me on Facebook, Twitter or leave me a message below! And, oh yes, enjoy these little gems!

Buffalo Chicken Wings

1.5 kg chicken wings (about 3 lbs)

1/2 cup Jenny’s All Purpose Gluten Free Flour*

1/4 cup corn meal

1/2 tsp paprika

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

canola oil for drizzling

Preheat your oven to 400 F.

Mix dry ingredients and place into a large ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.

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(Here are the chicken wings ready for the oven!)

Bake at 400 F for about 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.

Buffalo Sauce

3 tbsp canola oil

1/4 cup Franks Red Hot Original Hot Sauce

2 tsp chili powder

1/2 – 1 tsp cayenne pepper (vary based on personal heat preference)

1 1/2 tsp brown sugar

1/8 tsp garlic powder

1/4 tsp paprika

1/4 tsp cumin

1/2 tsp salt

Combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.

After your wings have cooked for 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.

After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.

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Remove from oven and enjoy! And, don’t forget to wash them down with the beverage of your choice!

Love,

Jenny

*Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

 

 

Gluten Free Buffalo Chicken Wings
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Main Dish
Ingredients
  • 1.5 kg chicken wings (about 3 lbs)
  • ½ cup Jenny's All Purpose Gluten Free Flour*
  • ¼ cup corn meal
  • ½ tsp paprika
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • canola oil for drizzling
  • Buffalo Sauce
  • 3 tbsp canola oil
  • ¼ cup Franks Red Hot Original Hot Sauce
  • 2 tsp chili powder
  • ½ - 1 tsp cayenne pepper (vary based on personal heat preference)
  • 1½ tsp brown sugar
  • ⅛ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp cumin
  • ½ tsp salt
Instructions
  1. Preheat your oven to 400 F.
  2. Mix dry ingredients and place into a large Ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.
  3. Bake at 400 F for about 15 - 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.
  4. To make the Buffalo sauce, combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.
  5. After your wings have cooked for 15 - 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.
  6. After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.
  7. Remove from your oven and enjoy.

Gluten Free Oatmeal Raisin Cookies

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Okay so winter is back. And, in full swing. Mother Nature teased Saskatoon a couple of weeks ago with temperatures on the plus side and I had visions of dancing around in shorts and tank tops. Sadly, it was just a teaser and winter is back with snow and all. Oh well, it’s the first week of February and I suppose the weather could be worse right? I mean we could have the snow that Atlantic Canada does … yeah, maybe I’ll just keep my mouth shut about the weather!

I have been diligently working on a new cookie recipe in my kitchen. My kids love it when I work on new recipes. What I love most about my kids is that they are brutally honest. I know that they will tell me the truth whether or not I want to hear it. So, if the first and second or maybe even third batch of a recipe needed tweaking, they’d let me know loud and clear. Well, after two batches, I got the thumbs up from not only kiddies, but the hubby as well. And, I must say these cookies are FANTASTIC. They honestly are super good and like my hubby said I can’t even tell they are gluten free! I’ve had some gluten free baking that is gritty and overly crumbly. And, well, lack lustre in taste. But, these cookies are none of those things. They are simply delicious. They are moist, full of flavour and have the perfect amount of crumble to them. I know that it’s been a long time since I’ve had a gluten cookie, so that’s why I enlisted my hubby into the taste test. And, I know if I passed with the hubby and the kids, well then I’m good to share it with all of you. These cookies are delicious fresh out of the oven and will keep for a couple of days on the counter in an air tight container. Otherwise, wait till the cookies have cooled completely and freeze them. Just pop them out of the freezer as needed. This recipe will make about 2 and a half dozen, so you’ll have plenty to share or umm, plenty to eat yourself!

As always, give them a whirl and let me know how they turned out for you! Find me on Facebook or Twitter or simply leave a comment below!

Gluten Free Oatmeal Raisin Cookies

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Preheat your oven to 350 F.  In a medium sized mixing bowl combine the following:

2 1/4 cups Jenny’s All Purpose Gluten Free Flour*

1/4 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

2 cups Gluten Free Certified Rolled Oats (I use Only Oats) 

Only Oats Pure Whole Grain Rolled Oats, 1Kg (Grocery)


List Price: CDN$ 5.64
New From: CDN$ 5.64 In Stock
Used from: Out of Stock

1/2 tsp cinnamon

1/2 tsp all spice

Mix well and set aside.

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In the bowl of your mixer combine:

3/4 cup Earth Balance Soy Free Spread

1 1/4 brown sugar, packed

Mix until well incorporated and mixture appears fluffy.

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Next add:

2 large eggs

1 tsp vanilla extract

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Mix until just combined. Then slowly add the  dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in:

1 cup raisins

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Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn’t stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown). Remove from oven and transfer to a wire rack to cool completely.

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Like I said earlier, once cooled completely store these in an airtight container on the counter for up to a couple of days or freeze to enjoy them later!

Enjoy with your favourite glass of dairy free milk and you’ve got the perfect combo to put a smile on your kiddo’s face! (or your own!)

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Love,

Jenny

Gluten Free Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Dessert
Serves: 2.5
Ingredients
  • 2¼ cups Jenny's All Purpose Gluten Free Flour*
  • ¼ tsp xanthan gum
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups Gluten Free Certified Rolled Oats (I use Only Oats)
  • ½ tsp cinnamon
  • ½ tsp all spice
  • ¾ cup Earth Balance Soy Free Spread
  • 1¼ brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup raisins
Instructions
  1. Methold
  2. Preheat your oven to 350 F. In a medium sized mixing bowl combine Jenny's All Purpose Gluten Free Flour, xanthan gum, baking soda, salt, rolled oats, cinnamon, and all spice. Mix well and set aside.
  3. In the bowl of your mixer combine the Earth Balance Soy Free Spread and the packed brown sugar. Mix until well incorporated and mixture appears fluffy.
  4. Next add the eggs and vanilla. Mix until just combined.
  5. Slowly add the dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in the raisins.
  6. Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn't stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown).
  7. Remove from oven and transfer to a wire rack to cool completely.

 Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Gluten & Dairy Free French Toast

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A few weeks ago I shared some of my 2015 resolutions. So far, I am happy to say that I’ve stuck to each one of those. Isn’t it funny how some people make resolutions for one thing or another, not really committing to them, and by the second week in, it’s already over. If there’s one thing I’ve learned through my life it’s that if you are seeking change in your life, you have to want it. You have to believe it. You have to live it each day. Commit to it and move forward. But, it can be a struggle each day to stick with that commitment. I have also learned this. I hope you’ve stuck with your New Years resolutions and continue to live them each day!

When I first committed to being gluten free, I had no idea what was in store for my family. I didn’t know what was in store for the boy. But, after watching him for 2 and a 1/2 years I knew that something needed to change. So for us, going gluten free was the only option. We watched in amazement as we saw him light up. It was like he came out of his shell. He started sleeping. His constant tummy issues stopped. Those nasty black circles under his eyes disappeared. His moods stabilized and he became himself. We were elated that changing something as simple as his diet could unlock his door. That was just the beginning for the boy and we’ve never looked back. When I decided to commit to being gluten free I had no idea that the results for me would be so positive as well. Gluten makes us sick. Period. We’ve had a few incidences where the boy has been ‘glutened’ and a close family member watched him change very quickly. He became very irrational, aggressive, defiant, and that’s just the personality changes. He had all sorts of tummy trouble as well. He was miserable. It was like he was a different child completely. Over time I’ve gotten better at navigating situations so as to avoid those instances of being ‘glutened’. We’ve taught him to understand why he’s gluten free and that being different from other kids, doesn’t change a thing. It just means that Mommy or Daddy have to do a bit of leg work ahead of time. He’s been in situations where he didn’t get a cupcake when 22 other kids did and I’m proud to say that even though there were a few tears, he was okay with it. I mean, don’t get me wrong, he’s 6 and it’s hard to completely understand it all, but I am very proud of him for being so grown up. We are still working with the girl but she too understands why being gluten free is just our way of life.

Finding recipes to share with your family can be difficult when you’re told to cut gluten from your diet for one reason or another.  It can be absolutely intimidating to change something so drastic. Let’s face it, there’s gluten in everything. Literally. It’s hiding in places that it shouldn’t! But, when it’s keeping you healthy, it’s a no-brainer. For us, including dairy and soy, really limits our options when it comes to pre-packaged foods at the grocery store. Not to mention, the cost. It’s tough enough to feed a family of four these days, let alone a family of four that is gluten, dairy and soy free! I have learned that foods made from scratch are not only better tasting, but better for you. All of our meals are made this way. And, I find comfort knowing that I know exactly what goes into my kids’ mouths each day. And, yes, not all of it is super healthy, but they’re still kids right? And every kid deserves to be a kid. That’s why I’m sharing my story with the world. So every kid, gluten free kiddies included, can just be kids.

This week’s recipe is amazing. The reason that I love it so much is that it is something special that I can create for my family and both the boy and the girl can’t get enough of these. It’s reserved for special days. I served this Christmas morning alongside gluten free breakfast sausage, fresh fruit and of course coffee and juice. It’s a simple recipe, but soooo delicious. I like to use coconut milk to give the french toast a slightly sweet flavour, but use whatever non dairy milk is your favourite. If you’re looking for that special breakfast or brunch idea that will wow your guests or family, then look no further. This recipe is for you!

Gluten Free Dairy Free French Toast

In a small mixing bowl combine the following:

2 eggs

2/3 cup Coconut milk (or your favourite non-dairy milk)

1/4 tsp cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract

Beat together until well mixed. Set mixture aside.

Using Jenny’s Glorious Gluten Free Bread, soak each piece of sliced bread into the milk mixture. Cook on medium heat until french toast becomes a nice light brown color, flip and cook on the opposite side.

 DSC_2002Repeat until all your milk mixture is gone.

Top with fresh fruit, syrup, honey, jam or whatever floats your boat! Enjoy!

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Love,

Jenny

Gluten & Dairy Free French Toast
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breakfast
Ingredients
  • 2 eggs
  • ⅔ cup Coconut milk (or your favourite non-dairy milk)
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
Instructions
  1. In a small mixing bowl beat the eggs, coconut milk, cinnamon, nutmeg, and vanilla extract.
  2. Set mixture aside.
  3. Using Jenny's Glorious Gluten Free Bread, soak each piece of sliced bread into the milk mixture. Cook on medium heat until french toast becomes a nice light brown color, flip and cook on the opposite side.
  4. Repeat until all your milk mixture is gone.
  5. Top with fresh fruit, syrup, honey, jam or whatever floats your boat! Enjoy!

 Recipe adapted from AllRecipes.com

Here’s to 2015

Happy New Year!

Wow … what a year 2014 was! Is it just me, but does a year seem to fly by for everyone out there? Now that I have two very busy kids, and well, a very busy life, I realize that a year is not a long time at all. Sometimes I wish I could freeze time. Instead, I have learned to live each moment of each day. I have learned to appreciate what I’ve got in front of me right now and not to always want something more. That’s a tough one … the wanting part. But, I try to keep my life in perspective each day and I realize that always wanting something more or different teaches you to not appreciate … life. Everyday when I tuck my kiddies in at night, I look at them and I tell them I love you. Sometimes I’m that creepy Mom who sneaks into their rooms after they’re asleep and I sit there on the edge of the bed and just watch them sleep. Taking this time reminds me of how blessed I am to have them as my children. Even though there are times during the day, when the screaming is happening, or the arguing is intense between them, I am so thankful that we have them. I am blessed to have this super tight family. We love each other and hubby and I do our best to teach our children to love and respect each other. Yes, somedays the lesson is harder to teach than others, but we do our best! So, watching them sleep at night is my moment where I can just appreciate what I’ve got, right in front of me. I love being that creepy Mom.

2014 was a big year for me. It’s been almost a year that I decided to commit to this blog. I decided that, perhaps, I had something to share with the world. My thought was if I could just help one family, one little boy or little girl to unlock their door, like we did with our boy, then I had something I needed to say. You see, our journey to being gluten free, dairy free and soy free wasn’t an easy one. It took a long time to get here and over the years I think I’ve come up with a few tricks to make our life easier and better that have allowed us to become so incredibly happy. Looking back on our pre-allergen free life I realized that I lived day to day, barely having enough energy to make it through each one. I was exhausted mentally, physically and emotionally. Until one day I met this incredible woman, my naturopath. She actually looked at me when I talked about our troubles with the boy and she actually listened. Yes, she actually listened to what I was saying and she helped. And, for the first time I felt like I wasn’t crazy. There was something wrong with my beautiful boy. And, so our journey began. After committing to sharing our story through this blog, I feel like I’m finally giving back. (If you want to read more about how we came to be gluten free, dairy free and soy free, take a peek at the Our Story section of our blog)

I also committed to being a better me. You see, it’s taken me a long time, but I realize that if I’m not 100% feeling good, then it really affects every part of my life. Like I said, several years ago I committed to being gluten free. That was one the best decisions that I have ever made for me. I can’t explain the difference in how I feel, in my body, in my attitude. etc. I guess you could say I’m still me, just a much better version of me. In 2014, I also committed to working out everyday. I wanted to push my body and really, really feel good. I’ve tried all kinds of different routines. I’ve used those DVD workouts, started running, and well, just about everything else. I would like to say I’ve tried getting a gym membership, but lets be real, I have two kids under 6 and a hubby who’s away 18 days a month. That’s not gonna happen. But, in the fall I discovered this amazing duo of women. Yes, women who are both Moms, just like me! They’ve developed this insanely amazing workout plan that is 12 minutes of high intensity workout. It is simply incredible! Who doesn’t have 12 minutes to spare each day? But, a fair warning for you, those 12 minutes are killer. They are a really, really great killer though. When I’m done, I feel like I’ve just run a marathon. I’m exhausted. But, I feel so incredible for doing it. These 12 minute workouts have really changed how I look at working out. What I love the most about these workouts is that I’m not bored and I’m always challenging myself. Also, I’m at home, with my kiddies playing beside me and I’ve gotten a better workout than if I had called a sitter to watch my kids, driven 20 minutes to the gym and spent most of my time hopping from one machine to the next. I look forward to my email each day with a link to the daily workout. I love the fact that these two amazing women are there right there with me, huffing and puffing alongside me. I can see so many changes in my body. After each workout I feel like I could kick butt. And, that’s what I want to teach my kids, especially the girl. Well, not the kicking butt part, but I want to teach her that taking care of your body, being the best you, is an incredible feeling. I want to teach her that being strong, healthy and fit is beautiful. There are so many negative body images out there for girls and I want to teach my girl that it doesn’t matter what size you are. What matters is how you feel, how you treat your body and that being healthy is so incredibly important. Just today, while I was doing my 12 minutes, she was sitting beside me singing along to her Frozen soundtrack (yes, I too have one of those Frozen obsessed little girls!), watching me and giving me a high five after each interval. She even tried a few moves with me, but lets be real, Frozen trumps pretty much every thing else in the life of a 4 year old. I can’t say enough good things about these 12 minute high intensity workouts. I simply love them. Check them out for yourselves …. HIIT It Kelowna. These two women are truly an inspiration of what you can do if you commit to something and then follow through. Come on, I dare you, take the challenge with me and let’s see what we can do with 12 minutes a day!

Here are a few of my commitments for this New Year. In 2015, I am committing to carrying on with this blog. I want to bring you recipes that are not only gluten free, dairy free and soy free, but incredibly delicious and affordable. I am going to continue to commit to getting me fit. I will treat my body with love and respect and I will continue to teach my children to do the same. I will commit to always being the best Mommy and wife I can be, my hubby and kids deserve that. And, on a side note, I am committing to growing out this super cute, super short pixie cut (I am feeling like a need a change!). That in itself will be a challenge, growing out your hair takes willpower people! So, come on, let’s get 2015 started!

What are you going to commit to in 2015? Come along with me on my gluten free, dairy free, soy free journey and see what 2015 can bring you!

 

Love,

Jenny