Lifestyle Guide : "Uncategorized"

Destroying Battleships Again… Tearing Them Down Piece by Piece- Week 8

Destroying Battleships Again… Tearing Them Down Piece by Piece.  One of both Don's and my favorite exercises is the battleship exercise.  From this exercise we have discovered the tools to take any goal and tear them down to the basic elements necessary  to build that desire. It is great to look back at what we discovered the first time we were assigned these exercises.  Here is Don's blog from 2 years ago.  We hope you find insight form it.

MKMMA – Week 8 – I see Plans within plans – The sleeper Awakens!

dune-quotes-understood-process-first-law-of-mentatI've been destroying battleships again… tearing them down piece by piece.  Ripping into the heart of them in an attempt to understand what made them… In the end I discover this grey, unyielding behemoth is nothing but cold lifeless assemblies…

built by the minds and dreams of others

Built for the purposes of yet others behind the scenes

to protect or destroy according to the will of others.

I've been destroying battleships for days now – I am getting better at it, finding the nooks and crannies as yet intact – peeling them open and gazing inside to find the plans and dreams of others have hidden there too.

Up until today it was just a ship.

Until today it was ‘just an excercise' – a plaything of the mind that might provide insight – though remaining simply one more chore to complete…

DD450-1-A Constructing the Battleship Today I realized something.  As I mentally lifted pieces apart and set them aside I began to realize – if I really wanted to take my DMP and make it real – I had to take a cue from this process.  I had to admit that amazingly stupendous things can and ARE built from the dreams and imaginations of great minds.  Though more often than we realize, until we've torn that hatchway open enough times, they are built by people who have no knowledge – no thought – given towards building their dreams.  Having never known of, much less journeyed through, a course like the Master Key Master Mind Alliance – these people spend hours, weeks, years, and sometimes their very lives, building what amounts to the results of other people's dreams.

So here I am tearing apart another battleship – and it hits me.  It's me. Each layer of the hull that comes off reveals a little more of myself – not just the un-populated galley-ways of an emotionless hunk of metal, but the empty and unfulfilled dreams that used to enjoy frolicking in an unlimited imagination – and are slowly uncovered (dead? perhaps not yet?) buried here in me.

article-2336822-1A2DD175000005DC-951_634x478Now I'm pissed – shredding into the wiring that makes this machine function without care – following the cable trays and race ways of miles, and miles, (and years…and years) of wires laid down in pursuit of building someone else's dream.  How can this be. Why was such a thing constructed – to what (whose?) benefit have its pieces been accumulated – thrust together by my unknowing effort and the expense of time – of life (my life!) in its doing.

The pile of mangled steel and tangled wire is building around me in my mind.pile_of_scrap_metal_with_crane_11fh1519rf

As I dismantle this thing, walking around it, grabbing the next piece with realization of it alien-ness to the vibration underneath.  I begin to notice that it's not all gray, lifeless, otherness.  There is an energy within – perhaps the coal-fired furnaces that power it.  I lift off yet more pieces – eager now to get at that which makes this construct of other people's dreams tick… perhaps I can find out WHY.  Why was all this built around and within me – enveloping my dreams, usurping their proper place and ultimately making of me … someone else.

imagesI think therefore I CAN be what I will to be I am.  At first, as I peel back these final layers, it is merely a rhythm within the sound of my beating heart.  The excitement mounts, grasping this last layer – and that rhythm becomes more distinct: “I can be what I will to be.  I can be what I will to be… I CAN be what I will to be… I can be what I will to be.”  It's a thought we have been repeating over and over, part of our morning ritual..and it's purpose and power became very evident as I mentally shifted  -DO it NOW- a final shield out of place to reveal that white hot, pulsing (yet blindinly beautiful) power within.

Today I am reminded of the first thing we read when starting this course, this unbelievable journey of self-discovery:



As the tears well up, realizing that these dreams I have uncovered as I destroyed the old facade that was me are NOT lifeless, another piece clicks into place – another step on the journey has been irrevocably taken.  I decide today to be an observer of the plans and actions requested of me for purposes not my own.  I decide to gently, firmly, and with intent – plant these dreams in the newly tilled, fertile soil of my imagination – and care for them as they, as I, deserve.  Now that the knowledge is had it cannot be taken away from us. Now that we are aware of the wonderful things that CAN be built with our lives – I think it's time to take them back and build some wonderful things WE choose.

I choose to follow my dreams, to chase them down and, catching – achieving- manifesting them… to lift them up high and let the world see the amazing, wonderful, limitless ME that CAN BE all that I will to be.

Peace be the Journey people –  #BePhenomenalOrBeForgotten

Thanksgiving turkey

Thanksgiving, Is it sneaking up on You?

Thanksgiving turkey


Wow, Thanksgiving is only 2 weeks from today!  Time seems to be screaming by these days.  This fall has been  warmer than normal, so Thanksgiving snuck up on me because it still feels more like late summer to me.

Thankfully, there is 2 weeks to prepare for this holiday focused around giving thanks for all that we have been blessed.  I find that being gluten-free, preparing ahead of time is essential to having an amazing experience for your Thanksgiving meal.  

The great news is that you still have time to order my cookbook and receive it in time for prepping for your feast.  It will give you the tools to prepare a complete traditional Thanksgiving meal that is what you always remembered.  

The best thing about it is that it is all gluten free and no one would even know. It has recipes for your favorites-Green Bean Casserole, Wild Rice Dressings, and Pumpkin Pie to name a few. Some new recipes are included, such as Sweet Potato Cranberry Casserole, that your family may adopt as a new tradition, like my family did.

Here's what customers are saying:

“Leanne's cooking is amazing!  She researches and experiments until recipes are full and flavorful, yet simple enough for even the newest beginner to make.  And taste?  Every bite makes your mouth sing with sweet and savory.  You neither notice nor care that the gluten isn't there.  This is what food should be.” – Ellen L., unofficial food taster

“I made your blueberry cream cheese bars for a potluck and they were the biggest hit of all! I'll definitely be trying out more of them.” -Theresa Oatman

Let me help you have the Ultimate Gluten Free Holiday.


Celiac Awareness

Celiac Awareness MonthMay is National Celiac Awareness Month.  To kick of the celebration of the month, I am excited to announce the launch of my first cookbook, The Ultimate Gluten Free Holiday. 

Ultimate Gluten Free Holiday

Many people have stereotyped gluten-free foods as boring, tasteless, crumbly, and inferior to their gluten-filled counterparts. We’ve gone through the same thing, and we can tell you—it doesn’t have to be that way. We’ve found that gluten-free can be as good—if not better—and we want to share that with you. We’re all in this journey together – we don’t settle for anything less than the best flavor, texture, and experience; and we don’t want you to settle for less either. Along with this holiday guide, check out the resources found on my blog at I’ll help you have a holiday free from worry about missing out on your favorite recipes and experiences.

I have been living gluten free since October 2008. It is my hope that by sharing my experiences and what I have worked through regarding gluten intolerance, I’ll be able to help others realize that living free of gluten can actually be liberating. In this little book I’ll share the wonderful side of being gluten free, and I’ll dispel the myth that eating gluten free is nothing but “tasteless cardboard” with the “texture of sand.” It’s my opinion that gluten-free food can taste delicious as any other food; and anyone can lead the ultimate gluten-free lifestyle.

What a great way to help spread awareness than to share this cookbook with your friends and loved ones. Start your self and family on the road to the ultimate gluten free lifestyle and make those old family recipes again. Check it out now. The Ultimate Gluten Free HolidayThere are digital and print versions available. 

Cobb Salad

Gluten-free Paleo Bacon Mayo

Cobb SaladI am currently testing out a meal plan for another blogger and it is paleo.  Some of the recipes use mayo and when my husband and I went to the store to buy some, we couldn't find any without either soybean oil or canola oil. Both of these ingredients are not healthy for you in a variety of ways, so we chose to not purchase any.

We searched the internet for some homemade recipes and many used olive oil.  I am not against olive oil, but I am not fond of the flavor and in mayo it would definitely be tasted.  My husband found a recipe that uses half coconut oil and half olive oil.  On that site they had a recipe that used all bacon fat.  SO we decided to combine the recipes and make on with coconut oil and bacon fat.  I mean who doesn't love the flavor of bacon, right!

It turned out amazing and we used it right away to make the egg salad portion of our Cobb Salad pictured above.  It was so good we made a double batch right away so we would have plenty on hand for the coming week.  I don't thing I will ever purchase mayo from the store again.  It is super easy to make and tastes better than any store bought that I have had in the past.  The great thing is knowing all the ingredients that went into it and that it is naturally gluten free.

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Brussels sprout gratin

Bacon Brussels Sprout Gratin

Brussels SproutsBrussels sprouts were something I never tasted until I was an adult.  I think my mother didn't like them, so it wasn't something we ever had for dinner.  My first experience was when I was 21 and doing an internship in Australia.  I stayed with a family for a period of time while for the 2 months I was in Australia. They served it with a lamb roast(also another food I had never had).  I instantly fell in love with them.

They have a flavor similar to broccoli, but yet different. While they look like miniature cabbages, they definitely do not taste like cabbage. A few years ago I gave growing my own a try and failed epicly with a huge infestation of aphids and cabbage moth larvae.  The next year was only slightly better.  I gave up for a couple years and then tried again this year.  My oldest daughter loves them.  I was diligent with the homemade non-toxic insecticidal soap and was rewarded with a bumper crop.  So what to do with all those wonderful Brussels Sprouts?

Brussels sprout gratin

I had seen a recipe floating around on Facebook for Brussels Sprouts gratin, but I never clicked on the post.  I decided it sounded delicious and just made my own with what I thought a gratin might have in it.  If you follow me on Instagram (be.glutenfree) you probably saw pictures of the final product.  I think it turned out well and my whole family loved it.  I included bacon, which for me is like the duck tape of cooking.  So here is the recipe as I promised to my Instagram followers.


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Divine Double Chocolate Cookies

cooking-chocolate smallChocolate(Latin- Theobroma Cacaois; which means Food of the Gods), is loved by many, even to the point of being an obsession for some.  Luckily it is naturally gluten-free. It has been around for centuries, believed to be popular with the Mayans and Aztecs.  It was brought back to Europe by the Spaniards but chocolate did not gain its popularity for eating until around 1874.

Chocolate is even thought to have health benefits.  It needs to be dark chocolate.  Sorry to all those milk chocolate lovers out there.  This superfood's benefits are from polyphenol antioxidants, serotonin, dopamine, and endorphins.  These components help with mood, heart health, appetite control, and even anti-aging and inflammation.

There are several kinds and everyone seems to have their take on which is the best.  From the rich,creamy flavor of white chocolate to the stronger flavor of dark chocolate, there is something for everyone.  This recipe blends a couple forms of chocolate into a rich cookie with s mild mint flavor that will satisfy the pickiest chocolate lover.


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Thanksgiving Pumpkin Scones

Pumpkin sconesOh, my gosh has it really been that long since I posted.  I am so sorry it has been that long.  I took on some new roles this fall and it has been difficult to schedule everything.  One of those new roles is caring for my infant twin nephews three days a week.  I forgot how little free time you have with an infant and double that with twins and I have had to accept nothing gets done on those days but loving and caring for them .  So I have to pack everything in to the other 4 days of the week.

Another thing that has been keeping me busy is my Holiday cookbook.  I never knew how time consuming it would be.  It is almost ready to go to print, Yay!  So with that finishing up, I have a little more time and I am back blogging for you again.  I am grateful to be back.


Thanksgiving is only a few days away and we are busy preparing for a gluten free turkey day.  I recently had a request for pumpkin scones for Thanksgiving.  What an awesome idea; a perfect way to start to the day with a rich, warm and decadent scone.  Not too large to fill you up, but enough to keep you satisfied until the turkey is ready to eat.

I had never made pumpkin scones, but I leapt at the challenge.  I love trying out and experimenting with new recipes.  I said, “I can do this and it will be great!”

It began, like so many of my recipes, with a search of the internet for pumpkin scone recipes.  There are a lot of them out there.  I chose one that I thought would be the most flavorful.  Then began the task of modifying it to be gluten free and my own creation.

I am very pleased with the result and I am thankful you all kept with me and I am able to share this with you. I know scones are not exactly a health food, but I wanted to create something that was somewhat more healthy than your typical sweet scone. especially since Thanksgiving is loaded with a lot of traditionally indulgent foods.

The first thing I did to improve the nutrient value was to use half and half instead of whipped cream.  I am all for the full fat in most cases, but there will be plenty of that later on in the day.  

I also switched out the molasses for coconut nectar.  Coconut nectar comes from the sap of a coconut tree and has the benefit of being in its pure raw state, retaining all of its health benefits.It contains 17 amino acids, many minerals, and vitamins B and C.  Its glycemic index is lower than most sweeteners and makes it a great choice for diabetics and anyone who wishes to maintain a healthier, more consistent blood sugar level. Compared to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and ten times as much zinc. ¹

Additionally, I replaced the dark brown sugar with coconut sugar.  It is still a sugar and should be used in moderation, but it is not the completely empty calories that cane sugar has.  That is why I substituted for coconut sugar.  Like the nectar it has many minerals, vitamins, and fiber adding a little more value to the scones.

Finally, as with all gluten free adaptations, the flour measurement had to be modified.  I found I needed to add more flour.  This could be for various reasons, from the moistness of the pumpkin puree to the humidity of the kitchen.

Just in time for Thanksgiving morn, here it is. Enjoy!

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¹ 22 Days Nutrition


Gluten Free Season Salt

Being gluten free brings with it many challenges.  One of the challenges is that gluten can sneak into foods in very unlikely places.  One of these places are in spices and natural flavors. It is a constant vigilance with checking labels to ensure what you are purchasing is safe for you and your family.  One of the ways I use to make it a little easier is to make a lot of things from scratch and whenever possible with ingredients I have grow in in my garden.  Some of the things I make are soups, breads, desserts, and spice mixes.

When I went off gluten, I soon discovered I reacted even more severely to MSG.  This meant even more vigilance.  I also had to learn alternate names for MSG  and discovered that if a mixture was added to a product, it did not have to say the product had MSG in it, because they did not add MSG specifically.  One of the spices I discovered that said they had “no added MSG” but in reality contain MSG in it was Lowry's season salt.  The MSG hides in the chicken bouillon.  So I set out to find a recipe for this seasoning.  We usually only use it at Christmas time when we make our version of gluten free Chex mix. (recipe to be found in our upcoming holiday guide, stay tuned for more info on this).  Although our recipe does not have any chicken flavoring in it, my family likes it better than the Lowry's.  May you find enjoyment in making your own spice blends as well.  It is really easy.  You can take your favorite dried herb/spice (either one you grew and dehydrate yourself or one you know is from a gluten free source) or a mix of herbs/spices and blend them to your liking.  You may add salt if you want a flavored salt, or just use the herbs/spices as a spice blend. I always recommend organic whenever possible and sea salt over ordinary table salt.  It provides more minerals and nutrients.


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Gluten Free Rhubarb Surprise

 Rhubarb with icecreamOur family has a rhubarb patch across our drive way nestled under a couple of box elder trees.  I feel blessed to know that it is grown organically and is conveniently just out our door. My second oldest adores the tasty treats we make with the rhubarb.  He willingly goes and harvests the stalks for me. This recipe was devised by taking the favorite parts of several recipes.(I find that is how a lot of my recipes are developed 🙂 )

It has a crunchy nutty bottom layer, followed by a creamy slightly sweet cream cheese layer and then topped with the sweet/sour rhubarb topping.  It is a wonderful combination of flavors waking all areas of the tongue.  It is light enough for those really hot summer days but still is perfect on the rare cool days of summer as well. You can eat it plain or pair it with vanilla ice cream or whipped cream.  It will be tempting to scoop out some fresh from the oven, but it will be a bit soupy.  If you give it the recommended 3-4 hour cooling time in the refrigerator, you will be much happier with the outcome.  In the recipe given here the crust uses pecans but you can use your favorite nuts.  We have used almond meal and hazelnut flour with excellent results.  I actually liked the hazelnut flour the best.   Please feel free to comment below if you try different different nuts.  Gluten free cooking is fun!

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Gluten Free Christmas In July

It has been crazy busy here this summer.  Not only with all the fresh produce in the garden needing to be attended to but some really exciting things as well.  I have been thinking about Christmas in July.  Well, actually Thanksgiving as well.  Even though it is hot and sweltry outside, those holidays will be upon us sooner than you think.  These can be the roughest times of the year for those with gluten intolerances.  So many dinner parties and festivities with dishes loaded with gluten. That is what I have been thinking about.  I can help you have a wonderful holiday season.  I have been working on a holiday cookbook to help you enjoy all the traditional holiday dishes gluten-free and not even tell that it is gluten-free.

Several years ago , my husband and I asked my sister-in-law, who was hosting Thanksgiving, if we could make everything gluten free and not tell anyone.  Guess what?  No one knew the difference.  I am sharing all those recipes and more in my holiday cookbook.  It will be available this fall.  It is currently going through its first edit but I would love your input on what you want to see in this holiday cookbook.  If you would comment below and let me know what you would like to see in the cookbook, I would love your input.  This is going to be a small cookbook, perfect for stocking stuffers and gift giving. If I don't use your suggestions for this cookbook, I may use it for the cookbook scheduled for publishing next year.  Please sign up for email notification so you can find out the latest on both cookbooks and be the first to know of when they are available.  Also I am going to be launching a Kickstarter soon, so stay  up to date on that as well by signing up for email notifications.

As always, thank you for your patience and support.  I am so excited to see things come together and to know soon I will be able to add another way I can help others lead the Ultimate Gluten Free Lifestyle.

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