DIY Pudding

This has fast become one of my favorites!

2 cups dairy free milk. I have used coconut milk and oat milk with great results. (You could also use regular milk.)

1/4 cup honey

1 Tbsp vanilla

2 egg yolks (only yolks)

1/8 tsp salt

1 Tbsp plain, unflavored gelatin

1 Tbsp dairy free butter (You can also use regular butter.)

Whisk together the milk, honey, vanilla, yolks, and salt in a saucepan. Sprinkle the gelatin on top and let it bloom/soak up moisture.

After the gelatin has bloomed, turn on medium heat and slowly bring to a boil while stirring. Boil for only about 10 seconds - this will cook the egg through but will not break down the gelatin. Remove form heat and add the butter - stirring until fully melted and mixed in.

Pour into a dish and put in the refrigerator for several hours or overnight.

Recipe Credit:

This was found as part of another recipe on Lila Ruth Grain Free and changed slightly to meet our needs. See the original entire recipe and support the site here:

Creamy White Chili (Gluten-free, dairy-free option, Egg-Free, Nut-Free)


Add all of the ingredients except the creams and the rice to a crockpot. Cook on low for 8 hours or on high for 4-6 hours. At the end shred the chicken and add the creams. Serve the chili over the rice or just mix all of the rice into it. Serve with chips and cheese.

*DAIRY FREE  OPTION - Use coconut milk (preferably full fat) in place of the creams to taste.

Cauliflower "Hashbrown" Patties

2 cups cooked cauliflower rice

1/2 cup Parmesan Cheese

4 Eggs

Salt to taste

Pepper to taste

Optional: Onions, Mushrooms, etc.

Squeeze as much moisture out of the cooked cauliflower rice as possible. Combine all ingredients in a bowl and fry as you would pancakes.

Adapted from the original recipe here:

Butternut Soup 

4 cups broth of choice

1.5 cups coconut milk

3 cups seeded, peeled and cubed butternut squash

1 small onion (or 1/2-3/4 of a large onion), diced

1/4 cup honey

2 tsp salt

Dashes of pepper and cinnamon.

Bring all ingredients to a boil, then lower the temperature and simmer until the squash is tender. Use an immersion blender while still in the pot or pour into a regular blender.

Adapted from:

FAves: Music

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Family Tree

Free app to discover your family history and build your part of a worldwide collaborative family tree.

Gospel Library

Free Gospel study app containing a vast collection of scriptures - the Old and New  Testaments, as well as The Book of Mormon - Another Testament of Jesus Christ, and other scriptures. Words from modern Prophets and Apostles, hymns and other music, and so much more.

Allergy Friendly Betty Crocker Chocolate Cake (Dairy-Free, Egg-Free, Gluten-Free Options)

This recipe is originally from Betty Crocker's 10th Edition Cookbook, but we have adapted it to meet our food allergy needs. I cannot find it online to give it credit but has lots of great recipes!

We use this for all of our birthday cakes and cupcakes. We most often make it both dairy-free and egg-free but have also successfully made it gluten-free. However we make it - it tastes AMAZING! Family and friends cannot even tell that it is allergy-friendly, which is a big win!

This recipe yields about 5 cups of batter.

Dry Ingredients:

2 1/4 cups flour (Use a complete gluten-free flour mix if gluten-free)

1 2/3 cups sugar

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Wet Ingredients

3/4 cup butter or margarine, softened (Use dairy-free butter if dairy-free.)

1 1/4 cups water

1 teaspoon vanilla

2 large eggs (Use 2 Tablespoons ground flax + 6 Tablespoons water - mixed and left to gel for about 10 minutes if egg-free.)

Mix dry ingredients together and then mix in wet ingredients. Mix on high for 3 minutes and pour into prepared pans. Bake @ 350 °F.

9x13 pan for 40-45 minutes

(2) 6-9 inch pans 30-40 minutes

(Check to see that a toothpick comes out clean.)

DOUBLE (Yields about 10 cups of batter.)

Dry Ingredients:

4 1/2 cups flour (Use a complete gluten-free flour mix if gluten-free)

3 1/3 cups sugar

1 1/3 cups cocoa

2 1/2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon baking powder

Wet Ingredients

1 1/2 cups butter or margarine, softened (Use dairy-free butter if dairy-free.)

2 1/2 cups water

2 teaspoons vanilla

4 large eggs (Use 1/4 cup ground flax + 3/4 cup water - mixed and left to gel for about 10 minutes if egg-free.)

What is Postural Orthostatic Tachycardia Syndrome (POTS)?

Here is a good description from the Cleveland Clinic Website. Click the link below for more information.

"Postural orthostatic tachycardia syndrome (POTS) is a condition that causes your heart to beat faster than normal when you transition from sitting or lying down to standing up. It’s a type of orthostatic intolerance.

Each word of “postural orthostatic tachycardia syndrome” has a meaning:

Postural: Related to the position of your body.

Orthostatic: Related to standing upright.

Tachycardia: A heart rate over 100 beats per minute.

Syndrome: A group of symptoms that happen together.

Normally, your body’s autonomic nervous system balances your heart rate and blood pressure to keep your blood flowing at a healthy pace, no matter what position your body is in. If you have POTS, your body can’t coordinate the balancing act of blood vessel constriction (squeezing) and heart rate response. This means that your body can’t keep your blood pressure steady and stable. This causes a variety of symptoms.

Each case of POTS is different. People with POTS may see symptoms come and go over a period of years. In most cases, with adjustments in diet, medications and physical activity, a person with POTS will experience an improvement in their quality of life.

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