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Gluten Free Cornbread


1 cup cornmeal

1 tsp baking powder

1/2 tsp salt

1/2 cup water (OR 1-minute nut milk, woot!)

1 egg


1. Heat oven to 400F.

2. Mix all that up! (See above picture for consistency of batter.)

3. Heat up an 8 inch cast iron skillet on the stove (medium-high) until very hot.  Put a little more than a tablespoon of olive oil in the pan right before you pour in the batter.  Then pour the batter in!

4. When you can see that the bottom edges are browning (see below picture for example), it’s time to stick that puppy in the oven for about 15 minutes.

5. Eat that… with chili… mmMMMMMmmmmm.  Or Justin’s hazelnut spread…… or alone.  I did that this morning.

Enjoy that cornbread friend.  Enjoy that crunch on the bottom.  DAT CRISP.  It is so good pasldkfjpqoeiru.  I’m also working on a vegan version, because… sometimes you run out of eggs and sometimes you don’t want to eat eggs and sometimes you’re vegan… lol.

Surrender.  So. I’ve heard this word several times in the past month.  My yoga teacher said it.  My life coach told me times when she’s surrendered.  I’ve asked people about it.  It was a little bit of a mystery to me.  I fully understand how to “not care” or “give up.”  Surrender.  Even when I say it out loud… it comes out sweeter.  Even though I felt like I didn’t know what this word meant, the more I asked about it, the clearer it became that not only did I know what it means, but I HAVE LIVED THAT WAY BEFORE.

It’s different than giving up and not caring.  It’s the ALLOWING of what will be to happen.  It’s the creation of space {                   } that might have been taken up by neuroses, obsessive or controlling behaviors.  My life coach told me a story about how she had met her boyfriend.  She followed her intuition – created space – allowed what will be – surrendered – and before she knew it, he had asked her out on a date.  *cute!*  When she explained the story to me, I wasn’t sure how it related to my life, or how it was suppose to help me see what “surrendering” was… so, I let it marinate in my noggin’… and I finally realized that, that was how I met my husband.  I had surrendered to time/life/the universe and was taken along to a party with my friend Jessica when I met him… and hung out with him.  It was easy.    It wasn’t muddled by thoughts/neuroses about what is going to happen/what should happen/thinking thinking thinking – it was just a girl hanging out with a boy.  They liked each other.  That was all they needed.  Oh!  That’s still us.  I guess it is simple (not easy).  I just had to surrender.  Let me tell you something that’s made it easier: I’ve collected many different methods to calm my neuroses.  Everyone’s toolbelt looks a little different (or a lot different)… because we’re all very different people.  I’m finding my way.  It’s kind of fun, actually.

Also, if you love Oprah (like me), or if you don’t like Oprah, then you should watch this clip about her story of learning to surrender… it’s a tearjerker.

Much love xoxo


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1-Minute Nut Milk

Ok, guys.  I’m here to say that we can break the rules.  No sweeteners.  No vanilla.  No soaking. No salt.  Just nuts & water.  REBEL!  haha

I can be impatient – at times – and one of the ways I can enable my impatience, is to make things really quickly.  So, of course, I’m totally content with 1-mintue nut milk.  It’s totally perfect for me.  I also enjoy making nut milk this way because I feel like I’m not wasting any nut pulp.  ALTHOUGH, I am using a Vitamix.  I think if I had a normal blender, I would use a nut milk bag to separate out the pulp… and dry the pulp in the oven or dehydrator… and then take that and put in the blender or food processor again to make nut flour.  So, when you run out of cornmeal, you can just add a little almond flour to complete the recipe, hahaha… just like I did YESTERDAY.  These things happen people!  Be prepared! lol.  Don’t become a cautionary tale…


Small amount of any kind of nut (or seed). {cashew, almond, walnut, pecan, hazelnut, hemp seeds, sunflower seeds, pumpkin seeds…}

More water than nut. (I would used at least 1/2 cup, so, your blender doesn’t get confused.)

*If you want a low fat nut milk, use less nuts and more water.

**If you want a whole fat nut milk, use more nuts and less water.

Today, I used 1 tablespoon of pecans and a 1/2 cup of water.  Just because.  Seriously.  I even read that milk is mostly water – around 80-90% WATER.  Also, milk is basically emulsified fats (with some other goodies thrown in).  So, if you blend the nuts with the water, then you’re emulsifying the nut fats. *Mind BLOWN* *explosion sound* *eyes getting rounder*


1. Put nuts in blender.

2. Add water.

3. Blend until the nuts have been pulverized. (I counted 60 seconds in the Vitamix.  I would estimate longer in a normal blender because the Vitamix is a MACHINE, people.)

4. If you used a Vitamix or Blendtec, then you don’t have to use a nut milk bag.  I don’t have a normal blender, but I’m thinking you *might* have to use a nut milk bag to separate out the chunks of nut.

I don’t just drink nut milk, but sometimes I use nut milks to make cornbread or desserts, and sometimes my husband will use it to make crepes.

PS: Confituras makes the most delicious fruit spreads.  You must check them out and try something… and then as a bonus you get to keep the container and take pretty pictures of nut milk.

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