she's coming!

January 28, 2015

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This precious angel of a best friend is getting on an airplane tomorrow and flying to Dallas! If you haven't heard me talk about Danielle before, you can read this post here or here. 

You know when you meet a friend and they completely know you for you, you are 100% your raw self and they love every bit of that...that is a friendship that I found with sweet Danielle. She gets me, she knows me, she loves me....my soul moves in ten thousand ways every time we are together. I am forever and ever grateful and blessed for the way that God has used her friendship in my life. She also makes me laugh till I can't breathe, which just happens to be one of my favorite qualities in a person. She's been through all kinds with me, always there- never wavering.  

She gets in tomorrow and we will be working on some things for HopeSpoken! Doing a lot of eating and playing and running around Dallas. I will have pictures and stories soon, until then...have a beautiful weekend friends! 

xoxo

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WINTER VEGGIE QUINOA TART

January 27, 2015

WINTER VEGGIE QUINOA TART | Annapolis and Co.

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

There are certain grocery items I'm terrified I'll run out of. One of mine is quinoa. No matter how many times I tell myself I've got plenty, my hand reaches for the shelf in the grocery store to grab a package...just in case. This makes no sense because my pantry is already bursting with half-opened packages of tri-colored and yellow quinoa that got stashed in the back corner and now spill over into the basket that holds my jello and m and m's. Thus, my quinoa problem.
  WINTER VEGGIE QUINOA TART | Annapolis and Co.WINTER VEGGIE QUINOA TART | Annapolis and Co.

I have other "unnecessary" items in my pantry that are perfectly good and usable, I just don't get around to actually using them. It's way easier to go buy boxes of cereal for breakfast than use up the huge bin of Old-Fashioned Oats that scream at me from the kitchen counter, "Make me into a hot pot of oatmeal on the stove with fresh blueberries and chopped almonds with a bit of coconut sprinkled on top!" But no. I go buy cereal. And another tub of oats. Part of my meal planning goals and budget goals for 2015 is to get smarter about using every last bit of our pantry. I don't want my produce going to waste and having to throw it away. I don't want hoard piles taking over the kitchen while I think we have nothing to eat. I can do better. I can be more intentional. And here comes what I made for dinner the other night. I searched for quinoa recipes on Pinterest and up came this Winter Veggie Tart with Quinoa. It was the perfect use-up-your-pantry meal and so savory! I used veggies I had in my refrigerator...onions, mushrooms, squash, and carrots...and chopped them up to roast in the oven with a little olive oil and generous amounts of salt and pepper. Meanwhile, I cooked the quinoa on the stove in some vegetable broth and it made THE best flavor that I had to restrain myself from eating the whole pot before dinnertime. Using refrigerated pie dough from Wal Mart cut down on the time to make this, so now it will become a regular weeknight meal in our house. My husband is hard to please with vegetarian meals, but he absolutely loved this!
  WINTER VEGGIE QUINOA TART | Annapolis and Co.WINTER VEGGIE QUINOA TART | Annapolis and Co.

//WINTER VEGGIE QUINOA TART 
  Makes 2 Tarts

2 store bought pie dough, thawed (I found a pack of two in the refrigerated section in Wal Mart)
 2 tablespoons olive oil 
3-4 cups winter veggies (parsnip, carrot, turnip, squash, onions, mushrooms) 
2 cups quinoa, cooked
 1 egg
 2 tablespoons Parmesan cheese
 2 tablespoons Mozzarella Parsley, garnish Sage, garnish salt and pepper to taste


 Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Chop veggies and place on the baking sheet, tossing with olive oil and salt & pepper. Roast for about 30 minutes or until tender. Remove from oven and let cool slightly. Spray another baking sheet with non-stick cooking spray. In a large bowl, toss cooked quinoa and winter veggies. Roll out pie dough into a 9 inch round. Pour veggie mixture into the center. Take the pie and fold the dough border over the filling to form a 9-inch round, leaving the veggies exposed in the center. Brush the pie edges with egg wash (egg whisked with a little milk or water) and bake for about 20 to 25 minutes or until golden brown. Remove from oven and sprinkle with cheeses, parsley, and sage. Serve hot and enjoy!!!!

(All photography in this post is my own.)

Tuesday Giveaway.

January 26, 2015



You guys, I had the incredible honor of going and speaking at Pursuit 31 this year and it completely blew my mind. I went expecting to give but gained so much back. 

Ever since I have been so incredibly blessed to have a friendship with sweet founder, Karen Stott. She is amazing, a treasure and an absolute inspiration. I was given one of these journals at the conference and was completely SMITTEN. my style exactly. If I could design my own, it would look just like this

Not only that, but she has countless products that make my heart skip. Organization at its prettiest! 
So excited to share her with you guys today! 

xoxo

(ppsssstt free printables below along with a giveaway!)



"This shop started out of my own need to bring more organization and purpose to my days. As a non A type creative, normal planners with timelines and schedules make me anxious. And I immediately get overwhelmed feeling I have to plan my day. I knew I had to find something that would work for my personality, but I couldn't find it. As a lover of beauty, creativity and purpose I longed for something that was not only functional, but that I loved to use because it was also beautiful. When I couldn't find it, I decided to make one. And that is where the Intentional Days Journal was born. This journal has now become my lifeline... helping me plan my days with purpose and structure. It holds my deepest thoughts, prayers, triumphs and heartaches and I love having something that can be a tangible legacy of the seasons I walked through to look back on and read for generations to come.

Beyond our journals, the other piece of our heart belongs to our Printable Club... each month we design lovely organizational printables to help out women, Mama's get focused, get organized and intentionally bring love into their homes through projects with kids, inspirational prints, and love notes. It is our heart to help women walk in purpose even if they never leave the house. We have an exclusive and extremely affordable Printable club that gives you unlimited access to all of our past printables and new releases!

Our quest to help others live with more purposes stems from our own journey towards living simply and intentionally. Our family has been on quite a journey these past few years and we know God is calling us to bring our home to the forefront. To parent more intentionally and cultivate our marriage and our relationship with Him first. We believe part of that journey for us is eventually moving into full time ministry, and we believe God put opening this shop on our hearts to help provide for us when that time comes to quit our normal jobs.

In the meantime, we are in the process of adding to our family through adopting a child from Uganda. So for now, we are using this shop as our main way of fundraising to bring him/her home.

Thank you for joining us in our journey towards a more Intentional Home. I hope and pray that the things in this shop are a blessing to you and your family.

xoxo, Karen & Isaac"


Use coupon code Casey for 20% off in etsy shop

Giveaway: Lifetime membership to printable club & one journal

a Rafflecopter giveaway



Giveaway/sweepstakes rules: No purchase or payment necessary. Sweepstakes prize is listed above. By entering this sweepstakes, the entrant acknowledges that they are eligible for this sweepstakes according to all laws set forth by their home state. US residents only. Entrants who do not meet these criteria will be disqualified. Winner is liable for any taxes associated with the prize. The promotion period for this giveaway will close next week and a winner will be chosen via Rafflecopter. The winner will be contacted privately and CaseyLeigh may choose not to publish the winning entry on this site. Void where prohibited. Sweepstakes sponsored by intentional home. 

The Weekend in a few Photos.

January 25, 2015

BROWN BUTTER CRANBERRY ALMOND PANCAKE MUFFINS

January 22, 2015

ANC_6389ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

If I could pick a last meal, it wouldn't be steak or fine wine. It would be these brown butter almond cranberry muffins. Heavy on the maple syrup. And all the bowls and spoons licked clean of every last bit of batter.
  ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

I don't know what it is about melting your butter till the air starts to crackle away and blackened bits begin to coat the bottom of the pan and a nutty aroma begins to fill the house. But it's mighty fine. If I stumble upon a recipe that begins with "Brown Butter" in the label I don't blink twice or count calories or remember New Year's resolutions. I go there. Quicker than a hot minute. 

ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

So I went there the other night. Because cranberries are still stocked in grocery stores and sometimes you just need to throw caution to the wind. They came out of the oven bursting with red juices and filling the house with that smell of home. I went the extra mile and whisked a little maple syrup with some lemon essential oil and drizzled it over the tops, letting it sink in till the muffins were good and drenched.

  Oh. My. Lands. ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

Slay me now. It took every ounce of will power to not eat the entire dozen, but I wanted my husband to taste them when he got home and the kids had already followed the smell to the kitchen. (They stand at our oven door like hyenas sometimes.) If you never ever bake, do yourself a favor and change that with these. They're bursting with flavor and make a nice treat when you've been following strict dietary laws. ;) And it's worth every single bite...
  ANNAPOLIS AND COMPANY | BROWN BUTTER CRANBERRY MUFFINS

//BROWN BUTTER CRANBERRY ALMOND PANCAKE MUFFINS 
 Makes: 9-12 muffins

For the Muffins:
    • 1/3 cup whole milk
    • 1 large egg
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 8 tablespoons unsalted butter, melted until browned and slightly cooled
    • 1 1/2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • heaping 1 cup whole and sliced fresh cranberries
For the Glaze
  • 3/4 cup pure maple syrup
  • A couple drops of YL Lemon Essential Oil
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease or line a muffin tin and set aside.
  2. For the muffins, in a bowl, whisk together milk, egg, yolk, and extracts. Whisk in the slightly cooled butter until well combined. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add the wet ingredients all at once to the dry ingredients and stir to combine. Just before the batter comes together, stir in the cranberries. Try not to over mix the batter or the muffins could be tough.
  5. Bake for 15 to 18 minutes, until golden brown and cooked through.
  6. While the muffins bake, cook the syrup. In a small saucepan over medium-low heat stir together the maple syrup and lemon. Simmer gently until reduced and thickened slightly, about 10 minutes.
  7. Remove the muffins from the oven allow to rest for 5 minutes before removing from the pan. While still warm, use a toothpick to poke holes in the muffins.
  8. Drizzle the warm muffins with warm reduced maple syrup. Serve warm or room temperature. They're sticky and delicious!
Source: Joy The Baker (All photography is my own.)



***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "

sunny days. wear.

January 20, 2015



Finally some warm sunshine in Texas! I have been craving it so much and so we stopped at the lake this week to play and get some good sunshine in. Chris had his camera in the car so we got a few fun photos that I love so much! How sweet are these babies of mine?!



Casey Necklace & Bracelet c/o: 31 Bits
check out their new collection! 

"Drifting imagination paved a surprising path for the Spring 2015 Collection. We worked with the 31 Bits artisans to create new techniques for stringing paper beads into woven patterns. We combined brick red and charcoal to reflect the rawness of the earth. Bright yellow and speckled gold create hints of warmth. Shades of periwinkle and sky blue are breezy and playful. This collection is exotic and airy. Warm and bright. Surprising and free. There's no rules. No perfect way to wear these pieces. Pick your faves and layer them how you wish. Be brave and be you."

PEACHY COCONUT AND TANGERINE ICE CREAM

January 19, 2015



Emma is a professional wedding and portrait photographer. She spends most of her time hanging out with her husband Owen, and her border collie puppy, Arby. She blogs at Emma Lee Photography where she showcases her work and shares about her every day life. After being diagnosed with Polycystic Ovarian Syndrome and going through emergency surgery in 2012, Emma became particularly passionate about holistic medicine and achieving health and wellness through a natural lifestyle. She believes that good health is a true blessing from God and that He has blessed us with an abundance of resources to steward our health. Emma Lee Essentials is where she shares her lifestyle journey of creating a healthy home and life with essential oils, whole foods and natural remedies.
Ice Cream is one of my all time favourite foods. But when you have PCOS, are lactose intolerant and are trying to stay away from sugary foods ice cream sadly becomes a thing of the past! Well, I am proud to say that my ice-cream-free days are officially over! By chance, I combined a few ingredients together in my kitchen and came up with a delicious dairy and sugar free (yes - you read that right!) ice cream recipe!!! The coconut cream makes this ice cream deliciously creamy and the tangerine essential oil and berries gives it a lovely summer kiss. It’s a perfect recipe for hot afternoons (or even breakfast…which may or may not have happened today).

PEACHY COCONUT AND TANGERINE ICE CREAM
1 Can of Chilled Coconut Cream (I like to keep a few cans in my fridge for convenience!)
A handful of frozen berries (I used raspberries, strawberries and blueberries)
1 Peach

2 teaspoons of vanilla bean paste or vanilla essence
1-3 drops of Young Living Tangerine Essential Oil
1-2 tablespoons of sweetener (I used Stevia. Honey or Coconut Sugar would also work).
Combine all ingredients in blender and blend until smooth. Cut peach into small chunks. Add peach chunks to mixture and stir through. Pour mixture into ice cream molds and freeze overnight. ENJOY! 

(P.S - This recipe is one where you can get a little creative! Not a fan of peaches or berries? No problem! Try adding cacao powder for a chocolate version, or avocado to make it extra creamy! You could even throw in mint leaves, nuts or different fruits. Your imagination is the limit!)




***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "