As I sit and ponder 2017, I walk away with many ways to make 2018 a better year. What a perfect time to reflect on these goals and an awesome opportunity to jot them down.


My theme for 2018 is to do something I love every day!

I continue to stay to my vision of learning to dance in the rain. God wants me to be content, he yearns for me to be unshaken by difficulties that come my way, and he desires me to look to him and stay focused on his promise. I want to please him and be ready for every blessing he has in store for me. So, while I continue to follow the journey he put in my heart, I want to make it a exceptional year by enjoying everyday!

Here are my 2018 goals.

1. Do something I love everyday!
2. Get in bed earlier.
3. Budget my money better.
4. Take more walks.
5. Create at least three blog posts a week.
6. Organize myself better.
7. Don't put off to tomorrow what I can do today. Do it now!
8. Spend more quality time with those I love.

I pray that the Lord lays somethings on your heart to encourage you, and to stretch you to reach all those things he has in store for you.

Happy 2018! Let's make it a great year!

If you did something fun with your tree, I would love to hear about it. It is so much fun sharing!

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A few months back I was diagnosed with a few food sensitivities, with dairy, egg, and corn being the main ones. I started looking for recipes to make; I found vegan, paleo, whole 30, and several more. None of these fit what I was looking for.  I started experimenting and the result is this healthy, fluffy biscuit that my family and I love. I am delighted to share this recipe with you!


Fluffy Biscuit Recipe (Makes 5 Biscuits)

Ingredients:
1 cup organic whole wheat flour
1 cup organic all purpose flour
2 teaspoons gmo free cream of tartar (I use Frontier Brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoon organic coconut oil cubes (see note below)
1 cup full fat organic coconut milk (see note below)

Instructions:

Add 4 tablespoons coconut oil to a ice cube tray (I freeze one tablespoon per cube). I like these ice trays because they are easy to pop the coconut cubes out.  I let the coconut oil just get set not rock hard and then I pull them out of the freezer. I can smash them into little pieces from the underside of the tray. If they freeze completely you will have to let them set out for a few minutes while you are measuring your ingredients and then use a pastry blender to cut them up.

Preheat oven to 450 degrees. Line baking sheet with parchment paper.

In a mixing bowl combine the following ingredients: whole wheat flour, all purpose flour, cream of tartar, baking soda, and sea salt.

Once combined, add your coconut oil cubes to the bowl. Use a pastry blender to cut the coconut oil cubes into pea size pieces.

Add the coconut milk to the bowl and stir till combined.

Place a piece of parchment paper on a flat surface to cut your biscuits on. This makes clean up so much easier.

Pull dough from the bowl with your hands, if it is too sticky lightly dust it with a little more of either type of flour.

Then pat out dough on the parchment paper till it is a inch thick. Cut with a biscuit cutter. Do this until you have 5 biscuits.

Place all biscuits in baking sheet and cook for 10-12 minutes till golden brown.



Coconut milk:  I use a 15 ounce can of full fat coconut milk mixed with 2 cans of filtered water in a glass pitcher. Then I use an immersion blender to mix it all up.

Let me know how it turns out for you, I love comments they make my day.