Welcome to my website!

Here you will read about how I am learning to live a balanced and healthy life and hoping to inspire you by…

  • enjoying God’s creation,
  • finding messages just for you in the Word of God,
  • listening to songs that glorify God and may renew your heart,
  • picking out just the right fabrics for a new project,
  • learning how to preserve homegrown fruits and vegetables,
  • finding new and delicious recipes to cook for your family that are Paleo and gluten-free,
  • finding good curriculum to teach your children to instill the love of learning,
  • making bullet-proof coffee and tea,
  • learning about new crochet patterns to make,
  • using  homegrown herbs and essential oils.

Free Shipping on Coconut Oil Today!

  I wanted to let all my blog friends know that it is free shipping today at http://www.tropicaltraditions.com/.   Once a month I will order  my coconut oil in a 1 gallon bucket or 4 quart jars.  They are on sale too!   I use coconut oil in all my cooking and baking and love it in my coffee!  Research has shown that.....

Canning Pickle Relish

Saturday was pickle relish day.  After picking some large cucumbers at a friends house and then at my house I decided to can some pickle relish.  My peppers were ready, the banana pepper plant was heavy with peppers and the Orange Globe peppers were bright orange and ready to be picked.  I pulled a few onions from our garden and was ready to get started.  I used the recipe from the  Preserving the Harvest book for Sweet Pickle Relish. 3 qts cucumbers, scrubbed and chopped                                  3 c banana peppers, seeded and chopped 3 c orange ball peppers, seeded and chopped 1 c onions, chopped 8 c water 4 c ice cubes 3/4 c salt 4 t ground turmeric 4 t yellow mustard seeds 4 t whole allspice 6 c distilled white vinegar 2 c raw sugar In a 12 qt saucepan or bowl, combine the vegetables, water, ice and salt; let stand for 4 hours.  Drain and recover with fresh ice water  for 1 more hour.  Drain thoroughly.  Use a food processor to chop the vegetables then put back in bowl. Combine the spices in a cheesecloth bag.  Place the spice bag, vinegar, and sugar in a 4 qt saucepan and heat to boiling.  Pour the vinegar syrup over the vegetable and refrigerate for 24 hours. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space.  Cap and seal.  Process for 10 minutes in a boiling-water-bath canner. (Makes nine 1-pint...

Sausage & Quinoa Stuffed Yellow Squash

      As you can see, our yellow squash plant is very happy among our mint tea.  It came up from last year and is producing merrily.  So I have been searching for recipes to make with my squash.  I mentioned before making ribbons with the squash by using a peeler and sauteing the ribbons, onions and garlic in coconut oil and seasoning with kelp, sea salt and all-purpose seasoning.   Another recipe I found from www.balancedplatter.com for stuffed zucchini bites.  I adjusted the recipe to use what I have in my kitchen. Sausage & Quinoa Stuffed Yellow Squash – 2 medium-sized zucchini or yellow squash 1 tablespoon olive oil, plus a little extra, if need be 1 small onion, chopped 2 garlic cloves, minced 1/2 cup uncooked quinoa, rinsed 1 cup vegetable broth or water 2 teaspoons fresh thyme 1/4 teaspoon sea salt 1 cup fresh green beans 1 lb turkey sausage 1/4 cup fresh basil, thinly sliced or roughly chopped Salt and Pepper, to taste Preheat the oven to 375ºF. Lightly oil a large baking sheet. Slice off the tops and bottoms of your zucchinis/squash, and then cut them into 1 to 1 1/2-inch thick segments. Stand each segment up on one of the cut sides, and use a melon baller (or spoon) to remove the center flesh. Be careful not to scoop all the way through the bottom and create a hole (if you do make a small one, it’ll be fine). Arrange the hollowed-out zucchini pieces onto your prepared baking sheet so that they’re ready to go. Set aside. Heat up the olive oil in a...
Gluten Free Zucchini-Chocolate Chip Muffins

Gluten Free Zucchini-Chocolate Chip Muffins

It’s the 4th of July and we are headed to the park for a picnic and some kayaking.  That is, if the rain would clear up… In my kitchen it smells of cinnamon  and chocolate.   I have zucchini lining the bottom of my fridge so I searched for a good zucchini muffin recipe to make for this evening.  This recipe is from www.agirldefloured.com who cooks for her gluten-free family.  I changed it up a bit and added mini chocolate chips and made them into mini muffins.       Gluten-Free Zucchini ~ Chocolate Chip Muffins       Prep Time: 15 minutes Cook Time: 12 minutes Makes about 6 dozen mini muffins Ingredients 2 full cup of grated zucchini (from about 1 medium zucchini) 2 1/2 cups all purpose gluten-free flour blend 1/2 cup almond flour (or finely ground almond meal) 4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum (omit if your flour blend already has it) 1 teaspoon fine sea salt 4 teaspoons cinnamon 2 cups light brown sugar 2/3 cup coconut oil 4 large eggs 1/2 cup full-fat coconut milk (or regular whole milk) 2 teaspoons fresh lemon juice 2 tablespoons pure vanilla extract 1 1/2 cups mini semi-sweet chocolate chips 1/3 cup chopped walnuts or pecans, optional Instructions Preheat your oven to 350 degrees. Spray  mini muffin pans with gluten-free cooking spray and set aside. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and...

Gluten Free Oatmeal Cookies

My daughter was baker yesterday while I worked.  She made a gluten free Funny Cake, which I have posted earlier and these gluten free Oatmeal cookies.  They were a hit, and it was wonderful to walk into my house smelling the tasty baked goods!            Enjoy! Gluten Free Oatmeal Cookie Recipe ¼ cup Trickling Springs, grass-fed butter ( Get it at The Old Dutch Cupboard) 1 ¼ t. baking soda ¾ c raw sugar 3 c gluten free rolled oats ( I used Trader Joe’s) ¾ c organic brown sugar 6 oz chocolate chips ( I always use Enjoy Life mini chips) 2 eggs ½ c chopped walnuts (opt.) 1 t. vanilla 1 cup peanut butter Preheat oven to 350 degrees.  In a large bowl, combine sugar, brown sugar and butter and beat until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet or stone.  Bake 10 – 12 mins until lightly brown. Makes approximately 48...
Strawberry Season! ~ Gluten-Free Strawberry Muffins

Strawberry Season! ~ Gluten-Free Strawberry Muffins

It’s strawberry season again, and they are coming in full force!    I froze some for smoothies and sherbet, made strawberry-rhubarb jam and pie filling and found this wonderful recipe for muffins! Servings: 6-12 muffins Preparation Time: 10 minutes Muffins: 1/2 cup coconut flour 1/2 tsp Himalayan salt 1/2 tsp baking soda 6 eggs 1/3 cup raw honey 1/3 cup coconut oil 1 teaspoon vanilla extract 1 cup strawberries, fresh or frozen, chopped Cream Cheese Topping: 1 cup homemade or store bought cream cheese, softened 1 cup chopped strawberries, fresh or frozen 1 – 3 tablespoons raw honey For the muffins: Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda. In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries. Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full. Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese. Cream Cheese: Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy! Recipe from...

About Me

I'm Janelle, a homeschool mom living for Jesus in everything I do and learning how to have a balanced and healthy life. My husband John and I live in Pennsylvania. From cooking and baking gluten free to learning about the daily use of herbs and essential oils, I try to find a balance that works for our family. About five years ago we started to make changes in our diet because of many health issues and it has been a learning and exciting journey. Thanks for stopping by!
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Mountain Rose Herbs. A herbs, health and harmony c

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