Dec 08

Simple “Pop Your Own” Corn


Nov 26

Fall Vegetable Chips

I picked up a bag of vegetable chips from the store the other day…yeah…ummm, pretty much ate the whole thing myself! :-)  The ingredients were pretty simple so I figured I should have a go at making them myself.  And it’s so easy!  I used a mandolin slicer to cut the veggies super thin, but a sharp knife can do the trick too.

Fall Vegetable Chips

  Fall Vegetable Chips 2

Fall Vegetable Chips
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. Fall Vegetables (Sweet Potato, Beet, Parsnip, etc.)
  2. Olive or Coconut Oil
  3. Sea Salt
  1. Preheat oven to 350 degrees.
  2. Wash and thinly slice the vegetables.
  3. Toss sliced vegetables with oil.
  4. Lay in a single layer on an oven safe cooling rack in a cookie sheet. (If you don't have a cooling rack, turn vegetables half way through cooking.)
  5. Sprinkle with sea salt.
  6. Bake at 350 degrees for 25-30 minutes. (Beets take the longest.)
  1. For a variation, try sweet potatoes sprinkled with cinnamon.
Eyes on the Source...Hebrews 5:9
Fall Vegetable Chips 3

Fall Vegetable Chips 4

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Nov 20

Roasted Butternut Squash Soup

Written by Contributing Writer, Ashley @ Pioneer Momma

I’ve been fascinated this year, throughout our gardening experience, about the wide assortments of squashes there are. I mean summer squash or zucchini, pattypan squash, all the winter squashes; it’s amazing! Probably the best part about all of them is the wide variety of delicious dishes you can create using them.

Butternut are one of the squashes currently in season. And what better way to enjoy it then to have a yummy warm cup of Roasted Butternut Squash Soup? The whole family absolutely loves this recipe. In Bubba’s words, “Mom, will you PLEASE make this again??”  Can always count on that kid for an honest opinion!

This soup is uber healthy, as butternut squash is packed full of beta-carotene, antioxidants, and vitamins. Need fiber? Yup, it’s got that, too. Pair it with the antibacterial properties of garlic, and delicious spices, and you’ve got a scrumptious meal option fit for a healthy body. After all, with all the Christmas goodies coming up, it would probably be nice to have a cleaner soup option on the menu to break it up!

Roasted Butternut Squash Soup by for Eyes on the Source


1 3 1/2 lb butternut squash

1 lg brown onion

2 cloves elephant garlic

1 Tbsp coconut oil

1/2 tsp cumin (more or less, to taste)

1/2 tsp chili powder (more or less, to taste)

1/2 tsp ground ginger (more or less, to taste)

dash sea salt

1/3 Cup milk

4 Cups Chicken stock (I use my recipe)

1/3 Cup sour cream


1. Preheat oven to 375 degrees Farenheit.

2. Slice butternut squash lengthwise and scoop out seeds. If you are short on time, you can cut into fourths, to roast faster.

Roasted Butternut Squash Soup by for Eyes on the Source

3. Slice onion in half, and place squash and onion halves cut side up on a pan. Place the unpeeled garlic on the pan.

4. Drizzle melted coconut oil over the top of the veggies, and sprinkle on spices and sea salt.

Roasted Butternut Squash Soup by for Eyes on the Source

5. Roast in oven for approximately 1 hr and 20 minutes, or until you can pierce the squash skin easily, with a fork.

6. Remove from oven and let cool for a few minutes, until you can handle the squash. Peel off the skin and cut the squash into cubes.

7. Put onion halves, garlic (remove and discard the outer peel), and cubed squash into blender. Add milk and sour cream. Blend on high, until thoroughly mixed.

8. Place mixture into large pot with chicken stock. Simmer about 20 minutes on medium heat. Remove from heat and let cool slightly.

9. Very carefully use an immersion blender to blend soup one last time. Garnish with a dollop of sour cream and enjoy!

The puree alone is delicious, and I’d like to try adding it into some savory baked goods this season. What is your favorite way to have butternut squash? Happy Fall, everyone!

31 Days pf Grain FreeSugar Free Recipes Yellowblack

Oct 28

Chick Pea and Vegetable Soup

Trying to fit more vegetables into your diet can be difficult and perhaps boring. :-)  I love vegetables, but I get tired of eating salads sometimes, so soups are another great option to fit in more vegetables.  Changing up the seasonings and adding different seasonal vegetables offers a wide variety of tasty options.  Use whatever veggies you have in the house! 

Chickpea and Vegetable Soup 2

Chick Pea and Vegetable Soup
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  1. 6 C Vegetable or Chicken Broth
  2. 1 Tbsp Minced Garlic
  3. 1 C Dry Chick Peas/Garbanzo Beans
  4. 3-4 Large Carrots chopped
  5. 1 1/2 C Green Beans
  6. 1 Large Zucchini sliced
  7. 1 Tbsp Parsley
  8. 1 Tbsp Oregano
  1. Turn crockpot on HIGH.
  2. Pour in Broth. Add Garlic, Oregano, Parsley and Garbanzo Beans.
  3. Cook on HIGH for 2 hours.
  4. Add vegetables (Carrots, Green Beans, Zucchini) and cook for 2 more hours.
  5. Enjoy!
  1. Substitute other seasonal vegetables for more delicious soup recipes!
Eyes on the Source...Hebrews 5:9
  Chickpea and Vegetable Soup 3 Chickpea and Vegetable Soup

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Sep 27

Shaklee Global Conference California Style ~2014!

Last month, (August) was such a busy month of travels.  Came home and jumped into preparing for another year of homeschooling and time has just flown by!  In October, (which is just a few days away!!) I plan to participate in The Nester’s 31 Day Challenge.  So I wanted to get up a couple quick posts to share about my time in California and our VBS Mission Trip.

I’ll share the highlights through pictures…

Shaklee conference is an awesome time to catch up with good friends, evaluate goals for the year and find out all the latest news.  And as always, it was a whirlwind of activity in Long Beach this year!  Four days with my Shaklee family in Long Beach and then I flew up to Sacramento to spend time with a friend I’ve known since elementary school.  So much fun! :-)

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Kelly @ EyesOnTheSource and Ashley@PioneerMomma

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Project Dream Intl Beach Pics

PDI Team Pics Group


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Tour of Shaklee Headquarters, Pleasanton, CA!

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Catching up with friends in Sacramento!

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Was such a blast, but felt strange being away from all my boys for a whole week!  Got in lots of love and snuggles when I got home :-)

If you would like to hear more about Shaklee or more about the happenings at Global Conference, e-mail me at

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