Easy Vegetable Coconut Curry {Vegan, Paleo}

VegetableCoconutCurryWHO HAS TIME FOR HARD SH*T?!

Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.


  • 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
  • 1/2 can full fat coconut milk
  • 1 Tbsp (more for spicy, less for not) hot curry powder
  • 1 tsp salt
  • 1/2 tsp pepper


  1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
  2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,


Blueberries and Cream Paleo Popsicles {Three Ingredients}

When you live in a region of the country that is poorly prepared for century mark temperatures, folks do everything they can to keep cool.  Kiddie pools, sprinklers, poorly equipped window AC units, movie theaters, cold foggy days on the coast, and lazy days spent on the banks of a lazy mountain river are just a few ways we choose to beat the heat here in the Pacific Northwest.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

My first attempt to take a picture.
My first attempt to take a picture.
I tried to dodge him. He would not relent. “Me? This? Mama?”
Okay.  You.  This. Mama gives up.
Okay. You. This. Mama gives up.
Contemplating before annihilating.
The first taste.
The first taste.
No way will I be able to get that back from my toddler's death-like grip.
No way will I be able to get that back from my toddler’s death-like grip. This face is telling me not to even think about taking a bite.
Might as well keep him contained if he's really going to eat my post.
Might as well keep him contained if he’s really going to eat my post.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!


  • 1 can full fat coconut milk
  • 1/2 cup pureed blueberries
  • 1/4 cup whole blueberries
  • 1 Tbsp raw honey


  1. Mix coconut milk, honey, and puree.
  2. Pour mixture into popsicle molds.
  3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
  4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!

Not Your Mom’s Lasagna {Gluten Free)

LasagnaMany many years ago, I lived in Tulsa, Oklahoma.  I moved there for a specialized school program.

I loved it.

I lived in old, adorable, slightly crusty houses with my best friends.  Original hardwood floors, seven layers of wallpaper that we determined MUST come off the walls before we could settle there, and yards perfect for laying down under the stars. Once a month, we had Family Dinner.  We invited our circle of friends, (and their friends) to come over, enjoy a simple meal, and hang out.  It usually ended with candles, guitars, original music by our crazy talented friends, lots of ridiculous jokes, and sometimes riding out a tornado warning in our ultra-creepy basement.

We were lucky.  Our group of friends just WORKED.  Compared to many of my other friends’ college experiences, our group of friends experienced very little drama.  Even from the beginning, we were determined to have fun and do great things and live like bohemians.  And we did. Kind of.

15 years later, we are still friends.  We lost a few friends early on, gained a few spouses, a couple of kids and dogs, and somehow all ended up on the West Coast within just a few hours of each other.  It became clear to us when we landed here that we are no longer friends.

We are a tribe.

In the interest of transparency, we work each other’s nerves sometimes.  We bicker occasionally.  We get angry and shut each other out.  We drift and pull apart.

But we always come back together.

House buying, baby making, parents passing, marriage failing, business thriving, seasons changing…all of it. When it all comes together or falls to pieces, we are usually the first ones to know and always the safest place to land.

A couple of years ago, one of our tribespeople was offered the use of a beach house.  We filled up the house for a long weekend in July.  Last year, we did it again.  And this year I’m writing this post from the same house.

The long Tribe weekend is vital for me.  I can’t speak for the rest of them, but I can say that for myself, I NEED it.  Each family takes a turn cooking dinner, and we eat and drink and laugh and relax after a long day of beach-combing and hiking.

We are lucky.

Empty Dish
My tribe.


This year, I chose one of my family’s favorite dishes: lasagna.  This year has seen some really dramatic circumstances in our tribe, and we needed to feel hugged from the inside out.  What better to do that with than noodles and sauce and cheese?  NOTHING, that’s what.

And even though this is exactly like your mom’s lasagna, she didn’t make it.  I DID. And I’m a mom.  So maybe I should rename this post “I’m A Mom Now Lasagna”?


  • 2 quarts red sauce (for my recipe using fresh tomatoes, click here for the Green Child Magazine article)
  • 1 box uncooked, gluten free lasagna noodles (I prefer Tinkiyada brand)
  • 24 oz shredded mozzerella
  • 12 whole milk ricotta
  • 1/2 cup parmesan cheese, shredded
  • 1 lb ground beef, browned


  1. In a large skillet, brown ground beef.  Transfer beef to paper towel lined plate.
  2. Pour a tablespoon of the ground beef drippings into your large glass casserole dish, and use it to grease the sides and bottom of pan. Discard the rest of the drippings.
  3. Heat sauce slowly until warm in skillet, and add meat.
  4. In your large, greased casserole dish, layer noodles, sauce, ricotta, then mozzarella IN THIS ORDER. You should have three layers.
  5. Sprinkle parmesan on top, cover with foil, and bake at 400 for 90 minutes.
  6. Remove foil, and broil the top of the lasagna for 2 minutes on high.
  7. Serve immediately with salad and box of your best wine.

You already feel hugged from the inside, don’t you? I do.  Well, maybe that’s because I just ate two helpings of it.  But whatever.  The Tribe liked it and that’s the thing that matters.  But since you’re a part of our extended tribe, I’m pretty sure you will, too.

I can't be sure, but I think they liked it.
I can’t be sure, but I think they liked it.

Still Saucy,

PS ~ In case you missed it, here’s a screen cap of the red sauce recipe I made for Green Child Mag.