My spell check just gave me a little reality check with my post name...New Revelation. As many of you know, I can't spell and heavily rely on spell check (have you received an email or text from me..ever?)Spell check asked me...did you mean Reevaluation - Revelation - Revaluation? As I sat and thought about what these three words have in common besides letters, I was struck with the fact that maybe these three words my spell checker has asked me about have been the chain of events leading to my new revelation. I'm talking about my life. My time. My body. Me. Reevaluating...my actions. What I eat. If I exercise. Who I spend time with.Revelation...most times my actions do not line up with what I want in my life. What I feel I'm called to, in honoring myself & God. Revaluation...valuing my words, decisions & deeds more. A revaluation is typically an increase in value...not a decrease. Wow, all that from spell check. Anyways..so the last few months I have been processing these three things...and came to a decision that I value myself more. I want to value myself more. In this new season of life we're in...I value the time with my husband more. Therefore, I'm careful about our schedule during the week so we get to spend time together on our evenings off. In this new season of life we're in...I am evaluating how I process stress and its relation to food. In this new season of life we're in...I want to treat my body with care. It's the only body I get. After some mindless blogsurfing one day I stumbled upon the Whole30 plan.

I'm pretty sure one of the ways the Lord is showing me that our move to New England was the right one...is that it's pretty much been in the 40-50's all "winter". :)

Spring Grapefruit & Apple Salad with White Wine Vinegarette
When I make a salad, I like the ingredients to be all different textures and varying sizes (within reason...I still want to be able to create "the perfect bite"). I also want it to be pretty too, who doesn't? This salad fits the bill...juicy pink grapefruit pieces, tart, crisp green apple slices, toasted sliced almonds, dark curly kale & tender spinach have all the makes to be in the running for "the perfect bite".

Salad
1 Pink Grapefruit, sliced with membraines removed
1 Small Green Apple, sliced thinly
1/2 cup kale, cut in a rough chop/chiffonade
1 1/2 cups baby spinach
1 1/2 tbsp toasted & sliced almonds

Dressing
1 tsp flaxseed oil (olive will do)
1/2 tbs white wine vinegar
1/2 tbs apple cidar vinegar
1 tsp dijon mustard
1 tsp lemon juice
salt and pepper to taste

1. Place spinach in your bowl of choice. Add kale (sliced like this -  but in a bigger chop).
2. Trim rind off grapefruit & slice into pieces discarding the membraine (like below). Add to salad. Whatever you don't use, put away remaining amounts in fridge for a snack for later.
3. Slice apple thinly. Add to salad; and again, put whatever you don't use in the fridge but squeeze a little lemon on top first to prevent browning.
4. Combine all ingredients for dressing. Whisk until emulsified.

5. Dress salad & top with almonds.

About a month ago I was Skyping with my lovely Chicago sistas, Mabrie & Rachael.

Right before we hung up, we were talking about — if we could do anything, what would we do?
None of us really answered, as babies started crying, husbands got home from work, and we all decided we needed to hang up.

Ever since then, this question has remained in my head... and I have been dreaming about what could be next in my life.

Not that what is going on in my life isn’t awesome right now, but I could see some big things on the horizon if I kept toying with the idea.

Also, not that I have time to ponder these things right now — as we just moved into our new place on Saturday, I am in the middle of a few projects at work, and I, of course, have been busying myself with projects I don’t have time for.

I get in these moods sometimes when things feel uncertain or changing.
Example: the last two times I thought about going to grad school were

1. before I graduated undergrad, and

2. as we were leaving seminary a few months ago.

I honestly would love to... keep doing what I’m doing AND:

• keep designing and expand my business.

• maybe even start a creative design group with my friend Erikka.

• go to seminary or grad school (for what... I don’t know).

• go to cooking school.

• open a bakery. (um, I have already found the perfect building in Middletown for a bakery or storefront/office see to the left).

For the meantime, I need to concentrate on today... or this week.
(aka settling our house!)

Here is one of my favorite summer recipes for you to enjoy the last month of summer.
I love it because it is so fancy tasting, and a very quick dinner.
You just have to have everything ready — (this is key!)

Still unsure?
Do you like pizza from those Neapolitan places where the crust is cooked in a wood-burning oven?
Then you’ll love this, I guarantee it.

Bon Appétit.

🖨 Print Recipe

Grilled Pizza

Serves: 8 mini pizzas (1 per person) | Weight Watchers Points+: about 9 per pizza (depending on toppings and crust)

Pizza Dough Recipe

Makes: 2 pizzas or 8 mini pizzas | Points+: 5 per mini crust

Ingredients

• 2¾ to 3¼ cups bread flour (King Arthur Bread Flour recommended)
• 1 package active dry yeast
• ½ teaspoon salt
• 1 cup warm water (120–130°F)
• 2 tablespoons olive oil

Directions

1. In a large bowl, combine 1¼ cups flour, yeast, and salt. Add warm water and oil.
2. Mix until smooth, then beat on high for 3 minutes.
3. Stir in remaining flour until a moderately stiff dough forms.
4. Knead 6–8 minutes until smooth and elastic. Cover and rest for 10 minutes.
5. Divide into 8 balls, roll out, and prepare for grilling.

Tip: Use a stand mixer with a dough hook for 5 minutes instead of kneading by hand.

Grilled Pizza

• Pizza dough (store-bought or homemade, above)
• Toppings of your choice
• Oil (canola, vegetable, or olive)
• Pastry brush

Instructions

1. Heat grill to medium-high. If using charcoal, keep the hot spot off to the side.
2. Prep toppings and roll out dough (2 pizzas or 8 mini pizzas).
3. Don’t roll too thin — it can tear or get too crisp.
4. Brush the top side of the dough with oil.
5. Place dough on the grill, oiled side down. Cover and cook 1–2 minutes, until lightly golden underneath.
6. Brush the top (raw) side with oil, then flip.
7. Immediately add sauce, cheese, and toppings. Close grill to melt cheese.
8. Cook until cheese is melted and crust is golden. Check often to avoid burning.

Topping Ideas

Alicia’s Favorite

• Mozzarella (or rice-based mozzarella alternative)
• Canned pizza sauce (San Marzano or RAGU)
• Half plain cheese, half with meat and mushrooms

BBQ Chicken

• BBQ sauce
• ½ red onion, sliced
• Shredded rotisserie chicken
• Mozzarella

Chicken Pesto

• Pesto sauce
• Shredded rotisserie chicken
• Mozzarella
• Tomatoes (sun-dried or fresh)

Yooper Special

(My dad’s favorite — call your cardiologist tomorrow!)

• Pizza sauce
• Mozzarella
• Pepperoni (fresh-sliced from the deli)
• Crumbled sausage (cooked)
• Crumbled bacon
• Sautéed mushrooms

well.

we left chicago at an okay time, no traffic, but hot. we took pictures as we left the city and blared our favorite chicago music as we drove down 90/94.

Then we hit Ohio.

Our AC stopped working, our left tire blew out, we sat on the side of I-80 for an hour in 100 degree heat still with no AC or breeze.

Yucky!

The day end fine: we are snoozing in lovely Youngstown, Ohio for the evening...more updates from the road later!

I know my statement is broad, but it's true.

Artists are not good bakers. I, having a BA in Art, accept this fact freely and gladly.

I do not read instructions, I do not take time to measure out proportions, and I like to put a "little of this" and a "little of that" to taste just right. This doesn't work with baking, and that's why I'm not good at it.

Sure, I can whip up brownies from a box but up until recently, I could NOT master chocolate chip cookies. Let me start from the beginning.

Why am I even baking, and if you've noticed I've updated what I'm currently reading, it's allergy-free (Babycakes cookbook by Erin McKenna). My lil friend Erikka has a gluten intolerance. She just discovered this fact last year, and it has changed her life! This is the girl I used to go through boxes of brownie mix and kraft mac & cheese with in college, and you are telling me she can't eat gluten!? When we were out at their house this fall, I got a little glimpse into her gluten-free world. It seemed yummy enough, but alas, not for me.

Then my friends Rachael & Steve started to look into the world of allergy-free baking & cooking for their kids, and started to tell me about the effects of preservatives, dyes, gluten, dairy,  you name it!

I started to wonder why I eat that stuff so carelessly - until I went to the doctor this month. I have been having some stomach stuff for the past 6+ months now. And the long and short of it is - I have a dairy intolerance. Wahhhhh my bottom lip is starting to quiver.

No more ice cream?
No more milk?
No more butter? 
No more glorious cheese board?!
No more BREYERS ROCKY ROAD?! I worked at an ice cream shop for 5 years...and you're telling me I can't touch that stuff without a stomach ache and then some in the horizon?

Ok: as I was leaving the doctor’s office I kept thinking maybe this doc is just trying to get me to go dairy-free because "I should...everyone should". I immediately pick up Andrew and drive to my favorite gelato joint. I am not going down without a fight. I eat gelato...3 different flavors. Then another great idea- let's get pizza. Cheese pizza. And give me a big old brownie while you're at it.

Fast forward two days later- I. Am. Miserable.

Okay...I get it, and I'm done. I stop eating dairy and it's like boom...I can sit throughout dinner without doubling over in pain from the party going on in my intestine. Welp.

I'm in a pinch to get this recipe out to you all, so this post is as fast as the time you need in the grocery store to buy all the ingredients! If you in a pinch to bring a quick dessert to a graduation party, memorial day celebration, or picnic this weekend like I was a few weeks ago, then this tasty summer treat is for you. I remembered I had promised to bring a dessert to a women's meeting I was attending so I started flipping through the pages of my new Cooking Light I had just gotten and voila! This colorful pie caught my eye. By the time you're done reading this post, you can hop in the car, head to the store and whip this easy pie up in a flash. Hurry!

Summer Raspberry Sorbet Chocolate Pie from May Cooking Light Magazine

Ingredients

1 chocolate cookie pie crust, ready made1 pint of raspberry sorbet1 small carton of raspberries1 container of coolwhip

Instructions

Let the pint of sorbet sit out until soften (mine was out for 30 minutes and was ready)Pour sorbet into pie crust and freeze 60-90 minutes until firmTop sorbet with container of coolwhip and top with RaspberriesFreeze 1-2 more hours (or until you have to go!) and you're done!Once my pie arrived at the meeting, we stuck it in the freezer for another 45 minutes. The last few pieces served fell apart, but noone minded because this tasty little treat is SO good whether it's in pie form or not!You can also try lemon sorbet with a gingerbread crust as well for a refreshing alternative!

Welcome to your new home!!

I have a new fruit obsession: peaches!

I used to despise them. My sister was always eating them growing up — the dripping, the stickiness, the smell, the weird fuzz on the outside. Why would I want that when I could have a fruit I already knew was delicious and safe (like APPLES)? And less drippy.

Last week, I was at my new favorite market, City Fresh, and the first thing that caught my eye was a mound of beautiful, plump peaches. I had to try a few. I bought two, thinking I could pawn them off at work if I didn’t like them.

Then it happened — I bit into the crispy, not-so-juicy (and still a little fuzzy) fruit I’d always hated. I was hooked.

This past Sunday, as I did my shopping, I bought three pounds at 49¢ a pound. It was too good to be true for my new addiction!

While reading through Bon Appétit this week, I realized the wonderful new cooking opportunities this opened. Fortunately, the August issue had a whole section of peach recipes, and one that caught my eye was Roasted Peaches with Amaretti Crumble.

My husband is allergic to coconut, so macaroons were out. I tweaked it to make an almond crumble instead — and it was a hit with our neighbors who came over for dessert!

Well, here’s to my first post. Bon Appétit!

🖨 Print Recipe

Roasted Peaches with Almond Crumble 🍨

Recipe by: Cindy Mushet — adapted from Bon Appétit, August 2009

Ingredients

• 5 amaretti cookies (Italian macaroons; about ¾ oz total)
• (I used double the almonds instead)
• 3 tablespoons whole natural almonds
• 2 tablespoons unbleached all-purpose flour
• 1½ tablespoons sugar
• 3 tablespoons chilled unsalted butter, cut into ½-inch cubes
• 3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, and pitted
• Vanilla ice cream, for serving

Preparation

1. Preheat oven to 350°F. Butter an 11x7x2-inch glass baking dish.
2. Combine cookies, almonds, flour, and sugar in a food processor. Using on/off turns, process until the cookies and almonds are coarsely chopped.
3. Add the chilled butter and pulse until the mixture forms moist clumps.
4. Place peach halves, cut side up, in the prepared dish. Spread topping over the surface of each peach half (about 1 generous tablespoon each), pressing lightly to adhere and leaving a ¼-inch plain border.
5. Bake until the peaches are tender when pierced with a knife and the topping is golden brown — about 35 minutes.
6. Cool slightly. Transfer one warm roasted peach half to each of six plates and serve with a scoop of vanilla ice cream alongside.

Well, hello.
Let me introduce myself. My name is Alicia, and I'm addicted to cooking. I live in Chicago with my husband in our small one-bedroom apartment near North Park University, where he’s studying for his Master's in Christian Formation.

Like all good seminary wives, I work full-time to support my husband’s grad school stint and come home to perform wife-ly duties for the remaining four hours of the day after work and commuting. The wifely duties aren’t as bad as they may seem — cleaning, doing laundry, making the bed, reorganizing our small library of books that live under our coffee table, and so on.

But the one duty I love the most: the grocery store.

I’m one of the few people who can say I enjoy grocery shopping. I’ve even, on occasion, happily offered to shop for friends, family, and coworkers. They think I’m nuts.

The grocery store, on any given night, could mean many things to the average shopper — long lines, bad produce, overpriced items, packed parking lots, etc. But not to me. The grocery store, to me, is therapy. Don’t ask me why. I could go every night if I could.

This leads to the cooking aspect. Ever since I started cooking for myself in college, I’ve been an addict. I love to look at a recipe, head to the store (obviously), and pick up the goods.

This is where my blog comes in. With all this experimenting and tasting, why not document it? Hopefully, you enjoy my recipes, my bravery to try new things, and join me on the journey!