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I closed my medical practice in December 2017 to take a sabbatical. As a result, my sabbatical coincided with the entire calendar year of 2018, making 2018 a really special year. I spent a lot of time outside, climbed mountains, did a lot of handstands, and went through major de-cluttering… read more

Whenever I make up a recipe, I write it on a loose piece of card stock with a Pilot G-2 0.38 fine point gel pen. I can’t do it any other way. No other pens or writing utensils or any other kind of paper. I’m weird like that. The problem… read more

One of my goals when I started therapy was to “stop junking”. I tend to get stuck on my phone around 9pm, after my girls have gone to bed for the night. I really only want to check on things, but it almost always turns into what I call “junking”…. read more

I made this ice cream for the sole purpose of making ice cream sandwiches with purple sweet potato oatmeal fig cookies (sorry, the cookie recipe is not on the blog yet!). I created the recipe quickly and didn’t expect it to turn out as well as it did! I couldn’t… read more

These Strawberry Rhubarb Scones are my first venture into the world of rhubarb baking. Strange to say on my own blog, but I found these scones okay. I definitely prefer rhubarb raw (in fresh vegetable juice and smoothies). You should only eat the stalks since the leaves are poisonous. I love that rhubarb… read more

If you are looking for a gluten-free and grain-free way to make s’mores, look no further! All you need are yams! How easy is that? Not to mention how cool yam toast is these days… I know you want to be cool. Swap out the graham cracker with a slice… read more

Growing up, my (ex-step) Grandma Ruth made sugar cookie roll outs for almost every holiday. Most of the time, they were plain and frosting-less. I always thought that was the boring way to go, but now that I’m grown, I give her mad props for that, because less sugar is… read more

I can’t buy archerfriendly cinnamon rolls. That leaves me with two choices: never eat them or make them myself. I choose the latter! Making homemade cinnamon rolls that are gluten-free, dairy-free, egg-free, soy-free, tapioca-free, nut-free, blood sugar friendly, minimally sweetened, and whole foods based, ALL FROM SCRATCH, is no easy… read more

This is my best version of an archerfriendly pound cake, without using any of the ingredients that make a pound cake a pound cake. Traditional pound cake contains a pound of flour, butter, eggs, and sugar. There is none of that in this cake. It is gluten free, egg free,… read more

I am a huge advocate of the unsweetened life. While I fully support a sugar-free lifestyle, eliminating white sugar isn’t enough. Maple syrup, molasses, honey, coconut sugar, agave syrup, and even dates — these are all natural sweeteners that can cause tooth decay, raise your blood sugar, and upset gut… read more

I never buy gluten-free bread. There are two reasons for that. One, I haven’t found a gluten-free bread that is free of tree nuts, eggs, and tapioca. Almost all gluten-free breads available on the market contain one of those ingredients. Oh wait, I did find a gluten-free bread that was… read more

We’ve been making our own pesto from homegrown basil for the past seven years. We love to bring it to summer dinner parties and potlucks, and it’s always a huge hit. When we make pesto, we harvest almost all of what’s growing in our large, outdoor ceramic planter from Costco…. read more

One of the things I really enjoyed about the rhythm of this summer was how frequently I made and photographed archerfriendly food. Check out my Instagram account for all that I have been making! Having time to work on my food and photography projects was unusual. That may sound like I… read more

I made this pie with the sole goal of using it to upgrade the photography in my archerfriendly vegan pie crust recipe. The pie turned out incredibly well, beyond expectation. It deserved its own post. I still upgraded my pie crust post with better photography (since the original photos for… read more