Rachel Schardt
Borrowed from Lifestyle Mirror

Ahh nothing says party in the hot summer sun than a nice ice cold daiquiri. The base of this lovely concoction is rum, some form of citrus/ fruit in general, ice and a blender. Everything harmonizes in the blend to bring you a drink that cools you down but isn't some fru fru drink.

So for the next summer BBQ lets hook you with the links that will make your party that party that everyone wants to be at.

Let the links begin!




Rachel Schardt
So thankful for dutch ovens!

Ok I have this kid and he's a semi picky eater.  I think it might be the texture of some of the things I make for dinner or restaurants as well, but when I find a meal he will eat...Let's just say it's a keeper!

This is one of those dishes that is AWESOME for hiding veggies in. It's a peasant dish with a fancy name....isn't that about how it goes though? Well my picky eater had like 3 bowls of this dish. I would suggest that you use penne, zitti, or some other good hearty noodle and yummy crusty rolls on the side.

Ok here's the recipe!


1 lb. ground beef
1/2 lb. ground pork
1/4 lb. bacon strips, diced or 1 pkg. bacon pieces (real bacon)
1 shallot, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 TBSP. tomato paste
2 bay leaves
2 tsp. sugar
1/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. each ground cumin, nutmeg and pepper
1/2 C. heavy whipping cream or 1/2 and 1/2
2 TBSP. butter
2 tsp  minced  parsley
1/2 C. grated Parmesan & Romano cheese or just plain Parmesan
Hot cooked pasta


In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.

Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally.

Discard bay leaves. Add the cream or 1/2 & 1/2, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta. 

I got this recipe from my Taste of Home comfort food diet cook book. I usually tweak all the recipes I use. I also use all organic products in my cooking. I like knowing what is in it and can I pronounce it.
Rachel Schardt

Not the best but was the best eating!

I have this nack of taking a recipe and tweaking it to better suit my family and it usually comes out better than what we would of thought of. I seem to do it to every recipe, a couple change ups to make it healthy and of course I make it as GMO free as possible.

We have an awesome amish farmer's market that I get almost all my produce from. I love them and their icecream is to die for.

Ok here is the recipe with my flair added to it.


2 Tbsp. cornstarch ( I use the one that is GMO and aluminum free)
3/4 C. Sugar (Dixie Crystal and C&H Sugar is GMO free)
2 C. fresh blueberries
2 C. fresh cranberries
2 C. cherries
1 tsp. lemon juice
1 tsp. vanilla bean paste
1 1/2 C. all-purpose baking mix (Bob Red Mill's is the bomb)
1/2 C. old fashioned oats 
2 Tbsp. sugar (see above)
1/4 C. butter, softened ( can use coconut butter for paleo)
1 large egg, lightly beaten
1/4 C. milk ( or coconut, almond, silk; etc.)
vanilla ice cream or homemade whipped cream


Preheat oven to 400 degrees.

Stir together the first 2 ingredients in a large saucepan. Add fruit, juice, and vanilla; bring to boil, stirring constantly; boil 1 minute. Pour into lightly greased 2 quart baking dish.

Combine baking mix, oats, and remaining sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly, stir in egg and milk. Drop by 2 Tbspfuls onto hot berry mixture.

Bake at 400 degrees for 20-25 min. or until cobbler is golden and bubbly. Serve warm with ice cream or whipped cream. 

There were no leftovers so be prepared for that.
Rachel Schardt
It's been linked to Nourishing Joy!

On this journey of getting back to the basics and knowing where my food comes from and what the heck is in it, I found this gem on Amazon. It sat on my wish list for ohhhh about half a month and then I bought it, yup and couldn't be happier.

I love what this author had to say about breaking free from processed foods and making healthy, delicious meals from the recipes contained there in. I for one am all for that! I hate seeing so much crap that I can't pronounce let alone trying to fathom for the life me how much sugar is in it and again WTF are some of these ingredients.

Inside there are at least 150 and more recipes that any home cook can do at home. There is a guide that explains which recipes are Dairy, Egg and Gluten free. Which ones are vegan and vegetarian if that's your thing.

The book is wonderfully written, easy to understand and has the nutritional guide on the side as well as how long something takes to make. I love that in a cookbook. I hate trying to guess what the caloric intake is based on serving sizes. Kresha Faber does all of that for you. no more guessing.

I am not paid for this, nor does the author know I am writing this. If  I am going to go all the way with healthy eating why not share the wonderful finds that I use in my own home. You also need to check out her website Nourishing Joy and her facebook page for more helpful homemade goodies and recipes.

I'm just starting this new adventure in eating and can't wait to do more, be healthy and make smart choices for my family. It's almost like Mrs. Frizzle would say, "It's time to take chances. Make mistakes. get messy!" 

Rachel Schardt
Yeah Not the best picture but ya'll get the point.

This isn't exactly paleo it's more a primal recipe that I found playing on the interwebs of Google.  I found this recipe at another bloggers home. You can check it out here! Apparently they have a .com domain now....I'll get there soon enough.

Well any way's all her recipes are grain free, gluten free and more. I tweaked this recipe to suit us and some of the loves I have in my kitchen helped. This is a semi thick sauce, but I will say with the hot chili paste/sauce go little and add more if needed.

Oh if your wondering about the bottles, I got them from Hobby Lobby...killer sale 50% at the time. Just make sure you use you're smartphone to pull up a coupon. It helps.

1/2 shallot, minced
4 cloves garlic, grated
3/4 cup bourbon---This is about 4 nip bottles of bourbon for those that don't drink much and hate math.
1/2 teaspoon black pepper
1/2 tablespoon salt
2 cups ketchup
1 4oz can tomato paste
2 tablespoons liquid smoke (optional)
1/4 cup coconut aminos-----I used bragg aminos since I couldn't find coconut aminos.
1/2 cup honey (or to taste)
2 tablespoons Sambal Oelek (or other hot chili paste)---I used sriracha sauce for this.
1/3 cup cider vinegar---apple cider vinegar is what used

~Note~ I also used hickory smoked salt for the salt in the recipe. I feel that BBQ sauce should have more of a smokey taste to help with grilling or making pulled bbq (both of those are paleo friendly meals).  My family and I don't care for mustard BBQ sauces or ones heavy with vinegar. We love that smokey taste that compliments the meats we grill not drowning it in tons of sugar or processed yuck. 


In a large saucepan, combine the shallot, garlic and bourbon.  Simmer the mixture on medium low for 10 minutes until the shallot is translucent.  You are not looking for browning.

Add the remaining ingredients, stirring frequently on medium low heat until the mixture is well incorporated.  

Continue to heat on medium low/low head until the mixture reaches the desired texture and flavors have come together - about 20 minutes.  I added extra liquid smoke and a bit more hickory smoked salt. This mixture will be thick.  

Strain sauce if desired. 

Use immediately in your favorite recipe or freeze in a zipper lock bag for up to a month. Or use a really good bottle with a seal that you can reuse. If you are using a bottle like I did, fill using a small kitchen funnel. Let the bottles get to room temp. Pace the seal/top back on the bottle and store in the fridge.