Dirty Rice? Nah – It’s clean… and tasty! MMMMM

I made a pretty awesome meal this week and just had to share! I bought WILD RICE awhile back and I’ve had a hard time cooking it properly so that it’s edible <gulp>! 10259828_10152387237605505_7935131828377592779_n North Bay Canadian Organic Wild Rice. I haven’t been able to cook it right. So when I made it this time, I COOK THE CRAP OUT OF IT!!! No lie. I cooked it for over an hour. It was done. It looked like semi curled up worms! Let me tell you how DELICIOUS it was! Much better than eating it on the “al dente” side. BLEH!

So, not only did I make the awesome rice stuff, but I also made Apple Juice Pork chops. They were pretty awesome too!

One recipe at a time!

Ingredients for the DIRTY RICE!

  • 1 cup of uncooked wild rice
  • 3 cups of water
  • 1/2 lb sliced mushrooms (I used bella – you can use button… )
  • 1 medium onion, chopped
  • 2 T butter
  • 1t olive oil
  • 1t garlic, minced
  • 1 lb pork sausage10177929_10152387239245505_8649852440990912472_n


  1. Cook your rice as directed (usually 1 C of rice to 3 C of water boiled covered for 40-65 minutes or until done)
  2. Saute mushrooms and onions in butter, olive oil and garlic until tender and cooked down. Transfer to a large bowl (LARGE)
  3. In the same skillet, cook your ground sausage. Drain the fat.
  4. When the rice is finished cooking, drain off any excess water.
  5. Combine mushrooms, onion, sausage, rice and mix well! Viola!

I’ve made this substituting the Pork Sausage for cubed chicken. It tasted every bit as good, just a little different (for obvious, non sausage reasons!!) and I used it as a full meal.

Now on to the Apple Juice Pork Chops! These were super easy! Minimal ingredients and REALLY GOOD!!! I took a bite before I remembered to take a picture… WHOOPS!


  • Pork Chops (we cooked 4 thick cut boneless)
  • 1 cup of unsweetened apple juice
  • dried thyme
  • salt and pepper


  1. Preheat oven to 350.
  2. Sear pork chop on both sides, in a deep fry pan, with a little olive oil in it – to seal it – on a medium to high heat
  3. Pour the Apple Juice into the Pan, Sprinkle the Thyme, Salt and Pepper (I was pretty liberal with the Thyme)
  4. Bake at 350 for 30 minutes. Turn, baste and sprinkle the other side with seasonings 20 minutes through!

10312632_10152387239250505_5823089428196506568_nWe served this meal with a side of broccoli to add some green to the plate. It was a really great meal! I highly recommend you try it! Let me know when you do and what you think!!


xoxo –

Sarah and Levin





The Best Ever GRANOLA BARS – Gluten Free, Obviously!

IMG_7117You see those granola bars in the grocery store and you know how easy they are to just take and go… don’t you miss those days of just “grab and go”?  Well, I’m here to give them back to you!! You can thank me later! These are SUPER EASY to make, carry AND eat!! Here’s how to do it! These are also VERY easy to customize. So make it your own!


  • 2 1/2 C of rice cereal (I have used Vanilla Chex and regular Chex – You could used GF puffed rice cereal or any other GF cereal  you like!! Mix it up and make it your own – but make sure it’s 2 1/2c – I crush my cereal to make it that amount)
  • 1 1/4 C of GF Quick Oats (If you are using long cook oats – toss them in the food processor and give them a few pulses and ~ voila ~ you have quick oats!)
  • 1/2 C of mix ins (I use dried fruit – cranberries, cherries, blueberries, strawberries, etc. If they are large, I’ll grind them a bit to make them smaller)
  • 1/2 C Peanut Butter (You could use any substitute for this – sunbutter, etc.)
  • 1/2 C Honey (or Agave, or Maple Syrup)
  • 1/2 C Brown Sugar
  • 1/4 t salt
  • 1 t Vanilla Extract


  1. Combine and mix first three ingredients and mix well.
  2. Bring Honey, Sugar and Salt to a boil and allow to boil for 2 minutes (VERY IMG_7201IMPORTANT!!)
  3. Remove from heat and add in Peanut Butter and Vanilla Extract (Extract may bubble – use caution)
  4. Mix wet and dry ingredients together well (I like to use my hands after the spoon stops being effective)
  5. Press firmly into a greased pan and allow to cool before serving (2 hours).

When I put my granola bars into the pan, I press them into a greased mini muffin pan. Make sure you press them good.

I’ve made multiple kinds and played with amounts of the liquids and dry ingredients. This is the recipe that keeps everyone coming back for more. Sometimes I have a bit of drier granola leftover afterwards, this tastes VERY good mixed in with yogurt.



Chicken Pot Pie, The Lovey Levin Way!! Gluten Free, Of Course!

Oh, Chicken Pot Pie, how I have missed you!! It’s been so long! Really… Almost a year. I hesitated using the gluten free preprocessed pie crust, and my last attempt at homemade gluten free pie crust left me in tears and my pie crust in pieces… don’t judge me. So after looking at the GF Pillsbury Pie Crust, in the refrigerated section of the grocery for MONTHS, I bought it.  I brought it home and I made CHICKEN POT PIE!!! And it was DELICIOUS!!!!

Here’s my recipe, my sister in law shared it with us and I adapted it for Gluten Free.


  • 1/3 C BUTTER10168684_10152341379010505_651812507_o
  • 1t SALT
  • 1/2t PEPPER
  • 2/3 C MILK10156195_10152341440255505_1674057945_o


Preheat oven to 425.10172328_10152341440355505_541077739_o

  1. Heat butter until melted.10168673_10152341440425505_887081074_o
  2. Stir in GF flour and mix well.
  3. Mix in onion, salt and pepper.
  4. Stir constantly until mixture is bubbly.
  5. Remove from heat to stir in milk and broth.
  6. Return to heat and heat to boiling, stirring constantly. Boil an additional minute.10174328_10152341440100505_761565589_o
  7. Stir in Chicken, Potatoes and Carrots.
  8. Roll out Pie Crust per instructions for Bottom and Top.
  9. Pour Mixture into Pie pan and top with Pie Crust.
  10. Bake for 20 minutes, top with tin foil lightly, then bake for another 10 minutes10248676_10152341440000505_1465649100_o.

My Neck Of The Woods (A Picture Post)

20140404-185641.jpgAll Photographs were taken by me on my property! I hope you enjoy the views as much as I do. One of my neighbors told My Guy that it wasn’t his view, it was God’s view. If that’s the case, I’m more than happy to share it.  Most were taken at sunrise… a few at sunset.














That Crazy Wrap Thing??? It Works! FOR REAL!

The It Works Crazy Wrap Thing! I was skeptical! My neighbor, Stacy, tried to get me to do it and I hemmed and hawed. I didn’t think it was worth my money ($25) or time (45 minutes). HOLY MOLY!! I was wrong! That’s not me to the left, I wasn’t smart enough to take before and after pictures, but it’s pretty close, as I recently had a baby and my belly was damned near laying next to me (you know what I’m talking about). I was SOLD! I bought four wraps for $59! Much cheaper than $25 for one, and everyone knows I’m all about a bargain!

1962757_260131790827763_78568843_nYou can wrap more than just your belly!1960872_265333226974286_826790650_o You can wrap just about any part of your body you don’t like! To the right, here is Chris. I know her personally – pretty well in fact. She’s a very lovely lady! I was sitting next to her as she had her facial wrap done. I watched in amazement as her lines disappeared. It was awesome! She was thrilled!1796765_742167039147859_1728352778_o

Stacy, my neighbor and distributor, is ecstatic 1239035_262067397300869_34854172_nabout the Hair, Skin and Nails vitamins! Check out her results after only two weeks! I’m taking these now! I’m almost through with week one! To the Left is Dani, Stacy’s director – looks at her growth! It’s AMAZING!


If you want to try that crazy wrap thing, click HERE! If you think you want to make some money being a distributor, click HERE or on Stacy to the LEFT!





Broccoli Cookies – Yes, I Have A Warped Sense Of Humor!

Well they aren’t exactly cookies! The original recipe calls them Broccoli Bites. If it looks like a cookie in my house, we call it a cookie – no matter what’s in it!!

10152071_10152336873120505_1359943478_o10245058_10152336873255505_913171940_oINGREDIENTS (GLUTEN FREE MODIFIED)

  • 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
  • 1 1/2 C of grated cheese (I used Colby Jack)
  • 3 Eggs (mine were farm fresh JUMBO)
  • seasoning (I used Perfect Pinch Salt free and Rosemary)
  • 1 C of Breadcrumbs (A handful of Rice Chex, a handful of GF Hanover Pretzel Twists and Parmesan cheese in a food processor on pulse until bread crumb consistency…)

10156355_10152335787065505_756892062_o DIRECTIONS10174186_10152335786460505_1657337654_o

  1. Chop up broccoli any way that works for you! We used scissors!!
  2. Make it small enough to work with!
  3. Pour all ingredients into a bowl and hand mix thoroughly.
  4. Hand form into patties, cookies, nuggets – whatever you want to call them and place onto a greased cookie sheet.
  5. Bake at 375 for 15 minutes, turn your cookies and bake for another 10-15 minutes!
  6. Serve plain, with a cheese sauce, with Ranch, with Salsa. You can serve as an appetizer, as a snack, as a side – however you want! It’s just sooo good!




Fish, Sprouts and Rice – OH MY!

My guy has been asking for fish, Salmon in particular. I’ve been wanting to experiment with Brussel Sprouts. So I decided to go for it! I went off the cuff again!

So here goes!!

Salmon Ingredients:10168685_10152334025995505_1374418118_o

  • Wild caught salmon – skinless (or whatever you buy)
  • Minced garlic (1 tsp per filet)
  • Dill seasoning
  • Lemon juice
  • Olive oil (for saute)


  1. I mixed garlic, dill and lemon juice together then smeared it on my fish.
  2. saute Salmon in Olive Oil, garlic smeared side up, on medium high heat for 3-4 minutes. Flip and allow to fry (garlic will slightly brown) for another 4ish minutes (check to see if it’s done by poking it with your flipper – it will flake apart).

Brussel Sprouts Ingredients:10171182_285664518257488_1382842651_n

  • Brussel sprouts
  • 1 T Olive oil
  • 1-2 T Balsamic vinegar
  • Pepper
  • Italian Seasoning


  1. Half sprouts
  2. toss with Olive oil
  3. toss with balsamic Vinegar
  4. Sprinkle with pepper and seasoning
  5. Roast on 375 cut side down for 15 minutes, over so cut side is up and roast for another 10-15 minutes.

10001466_285664504924156_1066941710_nI made the Jasmine rice in my steamer! I LOVE LOVE LOVE my steamer!! I fill it with rice, water, a drip of Olive Oil and a dash of salt and I have perfect rice EVERY SINGLE TIME!!

When I started making this, I prepped the Sprouts first. Then I started the rice in the cooker. Then I started the Sprouts. After I turned the Sprouts, I prepped and cooked the Salmon. Everything was done within a few seconds of each other!! Another simple meal that Lovey Levin helped me with!!