Lemony Black Truffle Vinaigrette

This. Stuff. Is. Amaze-balls.

Like so good, I want to pour it on everything...not even kidding!!!

This dressing pairs beautifully with just about any salad goodies you can think of...last night I tossed together baby spinach, field greens, apple, strawberries, a few olives and leftover balsamic grilled chicken...to die for yummy!

And please whatever you do, do not be put off by the black truffle oil...it may sound exotic and hard to find, but fear not...I've found it at HEB, Whole Foods, Trader Joe's and Fresh Market.

You can also get so creative with this dressing,,,try some fresh chopped thyme, oregano or rosemary (or a combo of all three), minced garlic or shallots are also fab add-ins.

1/4 cup Black Truffle Oil
3 tbsp Olive Oil
2 tbsp champagne (or sherry) vinegar
1/2 tsp lemon juice (fresh is best)
generous pinch kosher salt
 1/2 tsp fresh cracked pepper

In a cruet or jar with tight fitting lid, combine all ingredients shake...shake...shake until thoroughly combined. Taste for seasoning  and correct with more salt and pepper if desired.

Now make a salad and drizzle this heavenly vinaigrette all over it and enjoy!!!

Italian Stoup...Not Quite Soup...Not Quite Stew

2 lbs Sweet Italian sausage ( I use bulk sausage, if you use links, just remove casing before cooking)
1 whole shallot, chopped
3 cloves garlic, minced
1 large zucchini, halved and cut into bite size chunks
1 large yellow summer squash, halved and cut into bite size chunks
6 stalks celery, diced
6 carrots, peeled and cut into 1/2 coins
2 cups broccoli florets
1/2 green cabbage, chopped
1 can (14 oz) organic diced tomatoes
1 cup sliced mushrooms
1 medium green bell peeper, seeded and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
8 cups beef stock, chicken stock or a combo of both (I use half beef bone broth and half homemade chicken stock...you can use whatever you have on hand...homemade or store bought...it's all good)
2 tbsp Italian herb blend
Fresh cracked pepper

Heat a large stock pot over medium heat. Add sausage to pot. Cook until well browned, breaking up sausage with spoon. Add shallot and garlic. Stir and continue cooking 5 minutes. Add all vegetables to pot and stir to combine with sausage mixture. Pour stock into pot and add Italian herbs and 1/2 tsp pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer until veg is tender. Taste and correct seasoning to taste. You shouldn't need to add any additional salt because the sausage is salty enough. Serve this tasty stoup with crusty French bread and a big green salad...delish!

Beef Vegetable Soup...Perfect For The Whole Family

This is such a great family friendly soup! Even my picky eater gobbles it up.

There was supposed to be a lovely picture of this fab soup attached to this post....BUT, my dear hubby ate the last of it before I could snap a pic...thanks honey! So, I took a pic of the bowl my lovely soup was supposed to be in instead....sometimes you just gotta do what you gotta do :)

Homemade bone stock not only tastes amazing, but is oh so good for you too. Try it...trust me...you'll be hooked.

8 cups beef bone stock* or your favorite organic store bought beef stock
2 tbsp coconut oil
1 small onion, chopped
4 cloves garlic, minced
2 lbs grass fed ground beef
6 carrots,scrubbed and sliced into 1/2" coins
4 stalks celery diced
1 medium zucchini, halved and sliced into 1/2" pieces
1 medium yellow summer squash, halved and sliced into 1/2" pieces
1 cup sliced mushrooms
1 red bell pepper, cored and diced
2 tbsp Italian herb blend
1/2 can organic tomato paste
Kosher salt
Fresh cracked pepper


In a large stock pot, melt 2 tbsp coconut oil over medium heat. Add onion and sauté 5-7 minutes or until tender. Add garlic and continue cooking 2 minutes. Add ground beef to stock pot. Season with a tsp of salt and 1/2 tsp pepper. Break meat up with spoon or spatula and cook until well browned, 7-9 minutes.

Add all of your vegetables, Italian seasoning and tomato paste to pot. Stir and bring to a boil. Reduce heat to low and simmer until veg is tender, 30-40 minutes. Taste soup and add more salt and pepper to suit your family's taste.


Homemade Beef Bone Stock

5 lbs marrow bones ( I buy at Whole Foods and also order from US Wellness Meats online)
10 cups water
2 carrots, cut into thirds
3 stalks celery, cut into thirds
1/2 onion, chopped
2 cloves garlic, smashed
1 tsp apple cider vinegar
2 tsp kosher salt



Place all ingrdients in large Dutch oven or stock pot. Over a medium high heat, bring to a boil. Reduce heat to low and simmer covered, 8-10 hours. Check stock occasionally and stir as need be.
When stock is done, remove from stovetop and let sit 15 minutes. Place a large strainer over another pot and strain stock.
To store stock, pour into mason jars or plastic containers with tight fitting lids and keep in fridge up to 1 week. You can also freeze your stock upto 3 months.

Blueberry Muffin Bliss

My sweet Tori and I love, love blueberry muffins.

Unfortunately, living a paleo lifestyle means no more muffins for us :(

Until now!!!

These muffins are oh so paleo friendly. Moist and bursting with blueberry goodness, you will want to make these everyday (okay, maybe I'm the only one who wants to eat these...Every. Single. Day.)

This recipe make 12 gloriously delicious muffins.

6 tbsp melted coconut oil (or butter...use what you have)
6 eggs
1 tbsp vanilla
1/2 tsp kosher salt
6 tbsp coconut sugar
1/2 cup coconut flour
1 tsp baking powder
1 cup blueberries ( or raspberries, blackberries, strawberries, dark chocolate chips...oh the possibilities)

Preheat oven to 400.

Line muffin pan with cupcake liners or spray with coconut oil spray...whatever is easiest for you :)

In a mixing bowl, whisk together coconut oil, eggs, vanilla and coconut sugar. Whisk until sugar is completely dissolved (couple of minutes). Add coconut flour and baking powder and thoroughly combine. Fold in berries.

Batter will be somewhat thick (that's okay). Scoop batter evenly into your muffin pan.

Bake 15-20 minutes until muffins are golden brown and spring back when you gently press muffin.

Remove from pan and let cool 5 minutes before removing.

Grab a warm muffin, a cup of coffee and enjoy!!!

What Summmer Taught Me

This summer we packed up our crazy little selves and headed to Maui...as in Hawaii...as in paradise...as in NO ONE in my family wanted to come home!!! My kids were like cats clawing their way outta bath time as we boarded the plane to return to Houston.

Our time in Maui was...well,  to say the least...amazing!

I learned how to unwind and relax again.

I reacquainted myself with my sweet hubby...whose crazy work schedule keeps him away from home too darn much.

I learned that my kiddos all love the sand, sun and surf as much as their parents do.

I listened to fantastical tales of snorkeling from all three children...they swam with turtles, squid, a rainbow of fish and more. It did this mommas soul good to breath in all of their laughter and joy.

Looking back, I am forever thankful for the memories we made together in Maui, for it was those precious memories that kept us afloat during the battle we fought once we came home.

Our sweet blue eyed boy, the one who makes us all laugh with his silly impressions and bad jokes had a monster under his bed...a monster so great, so scary that all the hugs and kisses in the world couldn't protect him.  The monsters name...depression. It was once again slowly draining the life from my child. Pulling him farther into the darkness...to a place where we couldn't reach him.

We have fought this beast before and trust me when I say, it's a fight to the death. Depression will stop at nothing to win. It is evil...pure and simple. Depression is real...it is frightening...and it will destroy everything in its path.

I'm not going to share the events that caused this episode...I promised Harrison I wouldn't. Just know his world was rocked and his depression started a war within. A battle that almost took his life...almost took him from us, the family that loves him more than anything...this momma bear came so close to losing her son forever. The pain of this will be with me until my last breath.

Through it all, as Chris and I fought for our son's life, I kept going back to the memories we made in Maui. I would constantly remind Harrison of the rainbows, the sound of the waves crashing outside our condo, of snorkeling, of Em's birthday luau...I hoped and prayed that the happy memories would break down the wall, could some how penetrate the darkness and free my boy from depression's steely grip. My daily trips down memory lane with Harrison didn't single  handedly win the war, but did help ease the pain and I could feel depression easing it's hold on him.

Our war isn't over...it is one we will fight along side Harrison until we are no more. I thank God daily for the psychiatrists and therapists He has surrounded my son with. They too, are warriors in this battle. The youngest soldiers in this war are my daughters, Tori and Emily. They too, fight the fight. Depression takes it's toll on everyone, not just the one it lies within. My girlies adore their big brother something fierce and don't think they don't worry...and pray...and cry...and lie awake in the dark afraid. We have all been there...done that.

I have learned so much this summer. I have been witness to soaring highs and have had my breath taken away by crushing lows. I have learned to lean harder on my faith than I ever imagined possible...to lie awake in the quiet of night and simply turn it all over to Him...because I am too tired to fight...alone in the dark, I prayed...I prayed for my boy...I prayed for my family...I prayed for the strength to win this battle.

I learned that no matter how dark the world seems, there is always light. I learned to scream and yell at an invisible monster...I learned how to sooth a broken soul.

I also learned about sea turtles, henna tattoos, shaved ice, Hawaiian culture, rainbows and poi (not a fan)...I learned to savor every happy moment because those gloriously wonderful moments become the armor you wear into battle.

**** if you are struggling with depression, please know you are worthy and loved and so much more than the disease that consumes you!!! Please reach out to someone you trust...you are not alone!!!
If you are in crisis and feel there is no way out, please, please call  the National Suicide Prevention Lifeline at 1-800-273-TALK (8255).


xoxo,

Rox

A New Chapter Begins

Wow!!!

It has been a LONG time since I last posted on my poor little blog.

Real life has a way of taking over and leaving little time for blogging...truth be told, I was growing tired of just blogging recipes...I was longing to write about so much more than my latest paleo creation. But, real life kept getting in the way...so I quit.  It wasn't until a few weeks ago, that I started thinking about blogging again.. So, this afternoon I started writing (and deleting) and writing some more.

This summer has had it's share of soaring highs and crushing lows. I feel like my sweet little family has been to Hell and back. I'm just now beginning to share details with extended family and a few friends...in time, I will share on the blog too...just not now...things are still raw and scary and I need to put more distance between myself and the pain. But it is that very pain that has me on the blog again. The ugly truths of this summer need to be shared...people need to understand and learn from our heartache.

As you can see, the blog has a new name...a new purpose...a new chapter.

Blessings In The Weeds will still have yummy recipes (I love food and feeding people too darn much), but there will also be family stories, daily doses of silliness and a whole lotta faith!!!

Have a blessed evening my friends.

xoxo,

Rox

Paleo Pumpkin Pie Smoothie

I love Autumn...love everything about it!
The temp drops (Amen) and the air turns crisp...
Candy Corn and Pumpkin Spice Lattes...

I've long since given up pumpkin spice lattes from Starbucks...but my passion for all things pumpkin pie still runs deep...
You notice I didn't say anything about candy corn...still addicted and still indulge...I just don't eat the whole bag these days :)

To fill the pumpkin spice void in my world,  I created this yummy smoothie...all the flavor I crave...made to fit into my Paleo lifestyle...

Although you really don't need to be Paleo to enjoy this awesome smoothie!!!




Paleo Pumpkin Pie Smoothie

1/2 cup organic canned pumpkin
1/2 cup unsweetened vanilla almond milk
1/2 cup organic unsweetened coconut milk ( canned not carton)
2 tbsp Flax meal
1 tbsp pumpkin pie spice*
1 tsp cinnamon
Honey, coconut sugar or stevia to taste (I use 8-10 drops of stevia most days.)
Handful of ice cubes

Combine all ingredients in blender and pulse until combined and smooth. Pour into your fave glass, add a straw and enjoy!

I LOVE pumpkin pie spice...feel free to use less or more...whatever makes you happy