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INGREDIENTS: 2 cups Lily’s chocolate chips (Note: If you don’t need a dairy free/refined sugar free option then use any brand of chocolate chips)1/2 cup unsweetened shredded coconut1/2 cup unsalted, sliced almonds1 tsp pink himalayan sea salt INSTRUCTIONS: 1. Cover a cookie sheet with parchment paper. In a microwaveable bowl, melt chocolate chips …
I swear y’all, God has been speaking to me through these roses for the last two weeks. Every time I go outside to trim new blooms off to put into a vase, I feel him right beside me. Here’s what he’s been saying: our eyes don’t see the whole story. We can’t comprehend what’s waiting to happen in the unseen.
We have to get out of the this-diet-is-best-for-this-type-of-illness mentality. Diets are not disease-specific. They are PEOPLE specific. All of us are created uniquely and what is medicine to one might be “poison” to another.
It took me a LONG time to BELIEVE that my physical healing would be possible. That I was worthy of radiant health. That sickness wasn’t some twisted part of my life’s plan. For nine years I’ve been free of the pain and fatigue caused by rheumatoid arthritis and I believe that same miracle of healing is accessible to everyone.
Craving authentic flavor? Try this whole food version that satisfies.
I’ll never forget when I started my journey to a healthier way of eating just a little over a decade ago. Planning just one meal felt overwhelming. I was so confused and I would stand in the aisles of the grocery store for hours reading food labels and trying to understand what I was reading. I remember crying to my husband about all the things I “couldn’t” eat.