The sooner we can get out of the current housing situation we're in, the healthier we'll be. Thank you in advance for prayers and/or donations you feel led to provide.
Saturday, May 20, 2017
The short story is that we returned to Alaska after traveling to help family out. We felt God calling us home and it was time. There were bumps along the way. Five months of homelessness and being separated while my husband commercial fished to make money to get into a home was hard, but we survived. We finally found a place that was the only home available at the end of October, nearing winter. Unfortunately, the landlady took advantage of our desperation and lied about the house we rent now. It is NOT efficient, and costs $600/mo in fuel in the winter months. There are structural problems with the house that are hazardous to our health, especially our children. We don't have any way of getting out because the cost of utilities and the rent (which was increased) cost approx. 70% of our income. There is no way to save in order to escape, but we worked hard and now have a home of our own within our sites. We just need the earnest money to secure the home while the rest of the loan process finalizes. We're halfway there and are now asking, if anyone can help out, would you be willing to donate? If you feel God's tug at your heart to help, we sure would be grateful. You can find our fundraiser here:
Thursday, April 06, 2017
Friday, January 27, 2017
I love banana bread. I love chocolate banana bread. Then I found this recipe for chocolate PEANUT BUTTER banana bread and I was in heaven! Three things that simply belong together! In this recipe, I wanted to add chocolate chips for the extra bit of chocolate in every other bite, but alas, I had no chocolate chips. I had about half a bag of butterscotch chips and well, that was the direction I went and they worked! Enjoy this with a dark cup of coffee or black tea. It’s delicious!
- 1 cup all-purpose flour
- ½ cup cocoa
- ⅓ cup peanut butter, slightly melted
- ¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mashed bananas
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 - 1 C. chocolate or butterscotch chips (optional)
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a large bowl, mix together the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last. If using chips, stir in just until incorporated.
- Pour into loaf pan and bake for roughly 55 minutes, until a knife inserted in the center of the loaf comes out clean. Cool on a wire rack for 20 minutes.
Perfect healthy cold weather soup! This is dairy/grain free and vegan (for those on restricted diets use veggie broth). It’s relatively easy to make. I don’t have a food processor, but my heavy duty blender did the trick. Just be very careful and start off slow. Don’t overfill, otherwise you could have scalding hot soup everywhere.
- 1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1/2 red bell pepper diced
- 4 cloves garlic, minced
- 1/2 tsp chili powder
- 1 Tbsp turmeric powder
- 4 cups chicken stock or bone broth (for vegan use veggie broth)
- 1 head broccoli, trimmed and chopped (6 cups)
- 3 cups baby spinach
- 1 avocado, chopped, plus more for garnish
- Coarse salt and freshly ground black pepper
- Heat oil in a medium pot over medium heat. Add onion, garlic, bell pepper, chili powder, and turmeric and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado. I like a little texture, so I left 3 cups out and mixed in the blended portion with the reserved. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.