Fall is the perfect time to make this cheesy, rich, yet lighter version of macaroni and cheese. Butternut squash adds such a deep taste to it that you won’t miss the fat it substitutes nicely for. Adapted from Cooking Light (no online link found). – 3 cups cubed and peeled butternut squash – 1 1/4…
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Roasted Vegetables, Fire Roasted Tomatoes, and Feta over Angel Hair Pasta
ContinueEasy, healthy, and perfect for double batching the sauce to freeze. Make it vegetarian by using vegetable stock or water. Click here for a printable version (until I figure it out for the blog). – 1 medium raw eggplant – 1 sweet red pepper – 1 sweet yellow, green, and/or orange pepper – Olive oil…
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Baked Lemon Parsley Salmon over Quinoa
ContinueThis is a simple, wholesome recipe that cooks in about 25 minutes.
{About Me}
Sam and I have been married since I was 19. He was 20. He's an OIF, medically retired veteran of the Army and Marines. We have 5 children - Bella was born in 2009 after a rather bumpy pregnancy and her first year was mostly crazy reflux. Preston and Julian, my identical twins, were born at 20 weeks in 2012 and lived only a few hours. Kaden was born full term in 2013 seemingly perfect, and at 4 days old he was found to have cardiomyopathy due to ciHHV-6. He passed away at 3 weeks old. Charlotte was born in 2015, and was a complete surprise to us. Each of them have changed our lives completely.
Currently I'm in school to become a counselor who focuses on trauma and grief.
I love Jesus - even though sometimes I get really angry and upset at the way our life has gone. I hope through my faults, insecurities, snarkiness, selfish nature, and general mess - my love for Christ and His work in my life shines through in my story.
{Recent Posts}
{Writing on}
