Archive for the ‘Food Journaling’ Category

Love your Diaeta

Hello all!
I have decided to take the plunge and buy a website for my food journalings. Please check it out if you are visiting this blog.
It features recipes consisting of whole foods and few ingredients, for the purpose of offering sustenance healthy for most individuals. I have honed in my photographic style so it is more streamline.

Also, I have began developing healthy living tutorials based solely off my experiences, encounters and research.
Lastly, the website will soon have a portfolio of food/health related photo studies!

As you can see I am very excited for this creative outlet forming and coming alive. If you visit, I hope you enjoy your experience.
As always, I am revamping, evolving and making room for growth.
Take care,
Lindsey 🙂


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Day 14

Star Anise Granola with Almond Milk

Ingredients: Gluten free oats, golden raisins, titch of agave, cinnamon, star anise

Method: Combine ingredients in a baking sheet, spread evenly. Bake at 250 until desired doneness.

Note: If desiring more clumpy granola, you can use more agave nectar to bind ingredients together.

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Day 11

Heirloom, Avocado Salad


Flowers courtesy of my boyfriend



Ingredients: Heirloom tomato, avocado, chives, lemon juice, fleur de sel

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GF V Chocolate Cake

Incredible Chocolate Cake

Ingredients: Gluten Free Mama’s Almond Blend Flour, cashew cream, Valrhona chocolate, Almond Milk, agave nectar, cocoa powder, Earth Balance, OrgaN no egg, baking soda, salt

Method: Mix dry ingredients(excluding chocolate)

Melt Earth Balance. Melt chocolate in a double boiler.

Stir in wet ingredients.

Coat baking dish/pan with cocoa powder. Fold in batter.

Bake at 350 for approximately 25 to 30 minutes.

Note: Earth Balance is a vegan butter replacement which is delicious. Cashew cream is a cream replacement that is made by soaking raw plain cashews in water overnight and then put in a blender. It is rich and has great texture.

Note: For those of you wondering about the increments, which I am sure is plenty; considering a true recipe includes measurements. At this time, I do not have this information to share. My boyfriend made this lovely cake, eyeballing the ingredients and it turned out superb. He is very talented. Next time we make it, I will be sure to jot down measurements.

If you have searched more of my posts, I am sure you have recognized this is my style in a way to not include complete recipes. I learned much about cooking and am still learning, by trial and error and by trusting my palate and instincts. Also I have learned through creatively and purposely veering from recipes. I understand with baking, that this is another story to some degree. It is important to have an appropriate amounts of ingredients going into the oven. So, this is why I will be back with more information in the near future.

Thank you for your interest. I am sure there are many individuals out there that can take this guideline of a recipe and round it out with their own love, talent and energy!





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Day 4

Breakfast: Cinnamon Apple GF Oatmeal

Ingredients: GF oats, apple, cinnamon powder, agave, slivered almonds

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Breakfast: Organic Banana with fresh ground Almond butter


Banana, Almond

  • It is delicious, so good actually that I barely got a shot in before I ate the rest 😉

Enjoy the gorgeous, sunny and snowy, Colorado morning!

Be back soon for lunch,


Lunch: Arugula, Blood Orange, Jicama Salad


Arugula, blood orange, jicama, hemp seeds

Dressing: Blood orange juice, grapeseed oil


Dinner: Cannellini beans over a grilled portobello


Cannellini beans, portobello, dill, grapeseed oil, balsamic vinegar, salt, pepper

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Sushi Night

Raw Kale Shiitake Salad

Kale, shiitake mushrooms, carrots, ginger, sesame seeds, sea salt, pepper. For the dressing; grapeseed oil, ume plum vinegar.


Vegetable Sushi

Sushi rice, rice vinegar, agave nectar, water, carrots, cucumbers, avocados, nori


For the sushi rice, first rinse the uncooked rice until clear. Then you cook in equal amounts water. When finished, add rice vinegar, water and agave. Mix together and quickly lay rice out on clean surface to be fanned. You want to remove moisture from the rice in a brief matter of time.

Chop the vegetables and set aside.

Lay out nori and first add a layer of rice, then a bundle of vegetables at one end. While wetting the nori with water, roll from the end with vegetables towards the other. Upon completion, you may want to slice the sushi roll into smaller sections for individual bite size pieces.


Rx For Balance:I was such a picky eater as a child and throughout my teenage years. I was addicted to consuming the same foods over and over again; never wanting to veer into unknown territory. It wasn’t until I eliminated such staple ingredients as wheat, dairy and soy that my food world began to open up.

I was in a position where I was going to try new foods or starve myself.

After only a few weeks of being off these foods that I had consumed in great quantities for years, I stopped craving them so badly.

Eating fresh whole food, cleansed my palate in a profound way.

I started to recognize the flavors offered by fresh, real foods and held them in higher regards than the processed, chemically produced, sugar, salt and preservative laden flavors I previously mechanically consumed. I wanted to try food, I craved a variety of whole foods, rather than a variety pack of junk foods.

Who would have thought that the real limitations of my diet would have been before I ever started my elimination diet? Eating the same, nutrient drained foods, did not offer me enough nutrition and it wreaked havoc on my bodies abilities to digest and assimilate the nutrients I was ingesting. Cutting out the unhealthy foods and introducing the ones which regained my health, allowed me to understand the role nutrition plays in my life. The combination of not being addicted to certain bad foods and appreciating what the healthy ones can do, has certainly encouraged me to expand my food horizons and continue this rewarding  journey of finding food to thrive upon.

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