Paleo Sour Cherry Gummies

These paleo sour cherry gummies are tastiest and easiest way to add some quality gelatin into your diet! And gut healing gummies really don’t get any cuter than when they’re shaped like little woodland creatures! Especially the hedge hog ones, they definitely bring out the kid in me! I made these sour cherry gummies because my husband has a serious affinity for anything gummy! So it’s a great way to get him to eat grass fed gelatin and would be a great one if you have any kiddos! I’d rather have him downing these instead of a bag of Haribo peach rings (his childhood favorite) any day!

I used this woodland creature mold that my mother in law gave me as a gift last year which is freaking adorable and also silicone, so it’s easy to get them out! I’ve been trying to brainstorm something fun to make in them ever since and finally settled on some delicious gummies. I think it’s actually an ice tray, but where’s the creativity in that, lol! I keep getting messages about where to find the mold, so if you don’t know, well now you know 😉 You could use a smaller gummy bear mold, or even just add the mixture to a smallish pan and use little cookie cutters to make them into cute shapes! Go wild and have some fun in the kitchen!

I think these are perfect for back to school! Such a cool treat to add to a lunch box instead of a cookie or a Twinkie! And they jiggle so kids would have a blast playing with them and eating them 🙂 You could even add some probiotic powder to the mixture after it cools down a bit to make this packed full of even more gut healing goodness. I just buy the capsules and empty the powder inside into the mixture before it sets up. Then it could also be a daily probiotic supplement, I think the kids would really love that! Heck I really love it!!

Paleo Sour Cherry Gummies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 18 large gummies

Ingredients

Instructions

  1. Place cherries and all other ingredients into a small sauce pan and heat up on med-high heat until honey is dissolved and your liquid turns a bright red color.
  2. Add contents of the sauce pan to a high speed blender (I used a Vitamix) and blend for a few seconds.
  3. Strain out any skins if you would like and return mixture to the saucepan on med-high to heat up for a few mins.
  4. Add saucepan contents into the high speed blender (I used a Vitamix) again and add in your gelatin a little at a time, making sure it is all completely dissolved into the liquid. Pour into molds and refrigerate for 20- 30 mins depending on the size of your molds.

Notes

Can sub out fresh cherries for 100% cherry juice or tart cherry juice. Can also use all lemon juice if you don't like or have apple cider vinegar, i just think it adds a nice kick.

Not enough molds, just add any of the extra mixture to a pan and cut out into shapes with a cookie cutter or into small cubes with a knife.

http://www.paleopaparazzi.com/2017/08/paleo-sour-cherry-gummies/

I also created a lovely pin below to make it easier to save this recipe for later on Pinterest! Happy Jiggling!!

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Paleo Berry Crumble Bars

Omg you guyyyyysss! These berry crumble bars are not only paleo, but they have a little sneaky ingredient added into the filling to help your hair, skin, nails, gut and joints! Can you guess what it may be?! If you guessed collagen, then you get 10 points for being so smart! These babies are a little bit sinful but the collagen bumps up their goodness level for you so you don’t feel as guilty!

I made these for 3 days straight when I was testing them out so I could get them just perfect for you! My husband started getting a bit too used to having them on hand and was sad once I was done testing them lol! We binged on these cuties and are taking a tiny break before we make them again, but it’s SO hard!! This recipe is grain free and paleo but it’s hard to tell! I love when that happens!! It uses almond and cassava flour which gives it a nice crumb. I also added freeze dried strawberries and raspberries on top to give it an extra pop of berry flavor, but that’s totally optional.

I got 90% of my ingredients for the crumble at Vitacost. They make it so easy to shop for organic, non-gmo and paleo friendly products and it ships super quickly, score! I love not having to head to the store and search for everything, if you’re like me and adore online shopping in your pajamas and quick shipping, you will fall in love with Vitacost! Not to mention their customer service is the best I’ve seen and you get free shipping for orders over $49! So are you ready to make these delicious berry crumble bars?  You can find the RECIPE HERE ! I just know you’re gonna love them!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Mini S’mores Cookie Cups

The warm sun beating down on your skin as you glide down the river on an inner tube, months of camping and campfires with endless s’mores, ahh yes… the epitome of summer! Endless amounts of s’mores is definitely on my list of things to make happen this season, and these cute mini s’mores cookie cups are gonna help me accomplish that goal! They are such a fun way to modernize your typical summer s’mores and are easy for little hands to hold to and enjoy!

What’s fun about this recipe is that you don’t need a campfire to enjoy them! You can make these any old time you feel like having a s’more! They are easy enough to whip up a batch ahead of time and bring to your next summer potluck or picnic! My husband has been requesting these on repeat ever since I made the first batch! I have a feeling these are going to be requested a lot at future family gatherings this year, and I don’t mind it one bit 🙂

I loved switching up the classic graham cracker base by making a cinnamon-y cookie cup to hold everything in! The mini chocolate chips in the cookie portion are optional, but I think they make it a bit more fun than the traditional version! I used a kitchen torch to get the tops all toasty but a quick pop under the broiler works just as well! You can find the recipe for these cute little summer snacks I created for Vitacost HERE. It was so easy to find all the ingredients on the Vitacost website! All the paleo friendly products they have are combined in one easy spot, so all it takes is a click of the mouse and no driving around town to find the ingredients! That means more time for fun in the sun with family and friends!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Strawberry Ceviche Avocado Boats

We’re about 2 weeks away from the official start of summer, but it’s 90 degrees here in the Sacramento Valley so summer has pretty much arrived! We’re basically swimming in strawberries at our house because, well, what’s not to love about strawberries?! I don’t think I’ve ever met a person who doesn’t adore them! You can make just about anything with them from sweet (like my Strawberry Balsamic Coconut Cream Popsicles & Chocolate Strawberry Hearts) to savory dishes, they never let you down, amiright?! These Strawberry Ceviche Avocado Boats are on the savory side because all I can think about in this heat is fresh juicy strawberries, avocado and seafood! It was only natural to combine them into a fun and fresh new recipe, one that will take you away to Cabo with the first bite.

I always feel like it’s summer as soon as these beautiful ruby red berries start popping up here in Northern California. California Strawberries have my heart, I remember as a kid, we used to grow them in our back yard and I always hated when the snails got ahold of them, like seriously the worst thing to discover as a strawberry loving child, all your strawberries eaten by these little pests! Luckily my grandparents lived just down the street with raised planters full of strawberries, so we never went without. My grandma always made gobs of jam during the summer, some of my fondest memories are making fruit jams in the kitchen with her. As kids my cousins and I used to slather her strawberry jam all over homemade bread and devour it all summer long! My face was always sticky with strawberry jam at grandma’s house, it was a special time and place!

Sadly I don’t have any strawberry plants right in my own backyard anymore, but I really don’t have to worry because they are available year round! California produces 90% of the nations strawberries, so cool right?  I love that I can find my beloved Organic California Strawberries at the farmer’s markets and grocery stores for just a few bucks during the peak season! It’s better than Christmas in my opinion! I picked up a big flat of them at the market to create these dreamy Strawberry Ceviche Avocado Boats. They’re a perfect no cook recipe to add to your list so you don’t have to turn on the oven and heat up the house when it’s unbearable outside!

You may not have thought that strawberries could work in a recipe like this, but I assure you that strawberries make a great substitute for tomatoes. Like tomatoes they are high in acidity and are sweet, but not too sweet! What’s great is that there is an abundance of ripe strawberries right now so they are a wonderful addition to many savory dishes instead of tomatoes.

Here are some reasons (as if you already needed them) to be loving more on these beautiful little berries!

-They are rich in Vitamin C! One serving of 8 Strawberries will give you more than an orange!

-They are lower in sugar compared to other fruits but packed full of flavor!

-These cute little berries are red to remind you they are packed full of nutrients that may help reduce the risk of high blood pressure and stroke. This is an important one to my family as my husband is a stroke survivor!

Strawberry Ceviche Avocado Boats

Prep Time: 5 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • 3/4 c. strawberries, diced
  • 1/2 c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • 1/2 c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt & Pepper to taste

Instructions

  1. Cut your avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium shallow container add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, strawberries and red pepper flakes if desired. Serve chilled.
http://www.paleopaparazzi.com/2017/06/strawberry-ceviche-avocado-boats/

I hope you love the recipe, and don’t for get to get your 8 a day! For more delicious strawberry recipes and inspiration visit the California Strawberries Website!

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Easy Grilled Chicken Pesto Kebabs

Hey guys, I’m so excited for the three day weekend coming up! So much so that I created these fun new simple Chicken Pesto Kebabs for the grill. I know most of you here in the states will be celebrating by firing up the BBQ and making delicious treats to enjoy with family and friends. I wanted to share something that was easy enough, so that you have more time to enjoy your loved ones!

Memorial day is all about celebrating and honoring those American heroes who lost their lives serving our country. My uncle lost his life in Vietnam, so I always honor him and the legacy he left behind with my family on this special day. My Mom wanted to name me after him and said if I was a boy, my name was supposed to be Kenneth. When she found out I was a girl, she thought Kendra was a perfect fit!

Last year I got to spend some time in D.C. with my Mom and Dad and we got to visit the Vietnam Memorial Wall. It was a humbling experience, to say the least. I was in tears capturing this special moment as my Mom gently rubbed her brother’s name onto a sheet of paper to take as a keepsake.

I know this was kind of a deep post, but I didn’t want it to just be about the food, Memorial day is so much more than that! I think we get caught up in the traditions of a holiday, sometimes forgetting the reasons behind why we celebrate them. Feeling grateful for all those who have served and currently serve our country so we can be safe at home.

Easy Grilled Chicken Pesto Kebabs

Ingredients

  • 1.5 lbs. boneless chicken thighs, trimmed & cut into 1 inch cubes
  • 1/2 cup pesto (recipe here)
  • pint of cherry or grape tomatoes
  • salt & pepper to taste
  • metal or pre-soaked wooden skewers

Instructions

  1. In a large shallow container add the cubed chicken, 1/2 cup pesto and let marinate for 20-30 mins. or overnight.
  2. Pre-heat your outside grill to medium heat, can also be done inside on an oiled grill pan on medium.
  3. When chicken is ready, thread it onto the skewers along with the tomatoes.
  4. Sprinkle each skewer with salt & pepper to taste.
  5. Cook on the grill 3-4 mins on each side or until the chicken has reached an internal temperature of 165–175°F.
  6. Remove from grill and slather on more of the leftover pesto sauce!
http://www.paleopaparazzi.com/2017/05/easy-grilled-chicken-pesto-kebabs/

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Easy Instant Pot Carnitas

Raise your hand if you love carnitas!! Now raise your hand if you love your Instant Pot pressure cooker!!! Well you’ve come to the right pIace because right now I’m going to spill all my secrets on how I get the most delicious crispy carnitas in no time! Say good bye to waiting hours for your carnitas to slowly cook to perfection. This Instant Pot version will blow you away!

I sorta feel guilty though, because I’ve been loving on this recipe for a while now and I’m just now sharing it with you. Please forgive me for keeping it all to myself until today (face palm). Today is the day I will make all your wildest dreams come true! Ha ha, name that movie and I will come and hand deliver these tacos de carnitas to your doorstep. Well maybe not, but I can give you a cyber high five for being awesome!

Something funny happened when I was cooking the carnitas so I could photograph them. I accidentally used the beef roast I had picked up to also make my barbacoa recipe from The Whole30 Cookbook, doh!!! They still tasted really good, but the meat was much darker and I was quite perplexed lol!. So just in case you can’t find any pork, or you don’t eat pork, know that it’s still delicious if you use a beef roast!

The most amazing thing about this recipe is that you literally just throw everything into the pot, seal it up for 45 minuets, crisp under the broiler and BAM…you’ve got yourself the easiest way ever to deliver dinner to all those mouths you feed! Even if it’s just your own 😉 My favorite way to serve these carnitas is to add them to some lettuce cups for an easy whole30 friendly carnitas taco. If you’re not doing a whole30 than I suggest serving them on a grain free Siete tortilla, it’s pure heaven!

Easy Instant Pot Carnitas

Ingredients

  • 3 lbs. pork shoulder roast
  • 1 c. broth
  • 1 large orange, juiced
  • 1 large lime, juiced
  • 1.5 tsp sea salt
  • 1.5 tsp dehydrated onion
  • 1tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp. coriander
  • 1 tsp. garlic powder
  • 3 bay leaves

Instructions

  1. Add all ingredients except for the meat into the instant pot and mix well.
  2. Submerge pork shoulder into liquid & spices tossing to combine.
  3. Secure the lid shut and make sure vent is switched up to "sealing".
  4. Press the manual button and cook on high pressure for 45 mins.
  5. Once done you can let the pressure naturally lower or switch the release valve to "venting".
  6. Use 2 forks to shred the meat.
  7. Add shredded meat to a covered baking sheet and spoon on some of the juices left over.
  8. Pop into the oven and broil for 5-6 mins or until crispy.
  9. Once crispy you can add to lettuce cups or to some Siete tortillas and load up with all your favorite taco toppings.
http://www.paleopaparazzi.com/2017/05/easy-instant-pot-carnitas/

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Quick Crispy Roasted Sweet Potatoes

These quick crispy roasted sweet potatoes are honestly one of our go-to recipes for breakfast, lunch or dinner! You can never have enough crispy sweet potatoes in the house, at least ours! What I love about this recipe is that it is super fast to whip up and oh so satisfying. Like I could lock myself in the closet and eat the whole pan by myself, oops!

The key to making these crispy is to make them really small and cook them at a really high temperature in the oven. Just keep an eye on them because we want them crispy but not burned to smithereens! That would just be a crying shame!

We love to eat these with eggs and bacon for breakfast, but they are also pretty tasty on top of a salad for lunch in place of croutons or as a side for dinner with some roasted chicken, yum! You really can do so many things with this recipe, there are infinite possibilities!

To make this recipe even easier, cut the chunks ahead of time and store in the fridge so they are ready to go when you need them! Just store them in a covered container and you are good to go at the drop of a hat. You could cook them up ahead of time and refrigerate, but they won’t be as crispy the next day. You would have to pop them back in the oven and try to crisp up once again.

If you’re a sweet potato lover and hoarder, like me, you will want to make this recipe over and over and over again. I hope you love these crispy taters as much as we do! Happy roasting!

Quick Crispy Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp oil
  • Salt and pepper to taste
  • A generous sprinkle of dried herbs (optional)

Instructions

  1. Line baking sheets and set aside.
  2. Wash, scrub and dry your potatoes.
  3. Cut potatoes in half lengthwise and then cut those halves into 5-6 strips.
  4. To make them really crispy cut those strips into pretty small chunks (like a little bigger than your pinky nail)
  5. Add small chunks into a bowl and toss with oil, salt, pepper and herbs.
  6. Add coated sweet potatoes to your lined baking sheets and roast side by side in a 450 degree oven for Aprox. 20-25 mins. (or until crispy).

Notes

Make sure not to crowd them. Give them enough space so they can crisp up nicely!

http://www.paleopaparazzi.com/2017/04/quick-crispy-roasted-sweet-potatoes/

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Shaved Asparagus and Prosciutto Salad

 

Last year I created this really easy and fun Shaved Asparagus and Prosciutto Salad when we were on a trip in the mountains of Northern Georgia. I had almost forgotten how amazing it was until Natalie over at Perry’s Plate reminded me, what are food blogger friends for?!! Thanks girlfriend!


My husband and I did lots of fishing and hiked part of the Appalachian trail during our time there. His uncle has a cabin up there and it was such a treat to relax and visit with family! But so was all the amazing food we were surrounded by and all of the natural beauty in our midst! Nature was just begging me to make fresh spring dishes every day! I kept seeing all these gorgeous raw shaved asparagus dishes at the time and decided to just make it happen.

I can’t wait to go back again and hike more of the trail. It starts in Georgia and goes all the way up to Maine, pretty incredible! I feel most creative when i’m out in nature! It always leaves me feeling inspired to create something new and beautiful! Do you feel the same way?

I knew I was on to a good thing when it got the approval of my husband and his childhood friend, who was there with us as well. I added a little goat cheese for good measure as not all who I was serving it to were eating paleo. If you can tolerate a little goat cheese, definitely add it in as it gives it just that extra dimension of creaminess. You could always sub in cashew cheeze to make it dairy free and it would taste just as lovely! This would be perfect to serve on Easter or a Mother’s day brunch!

This salad is simple yet elegant. It probably doesn’t really need a recipe but some people like to have a guide, so we’ll call it more of the latter lol! You pretty much just shave raw asparagus very thinly over torn pieces of prosciutto, squeeze on a bit of lemon juice, add sliced tomato, salt and pepper and a little goat cheese if you like. Done in just a few short minuets, plus it tastes incredibly fresh & springy. Leave off the goat cheese and it’s Whole30 friendly! Just a tip to help in the shaving process, lay the asparagus on the back of a wooden handle ( I used a wooden spoon) to make it easier! Bon appetite!

Shaved Asparagus and Prosciutto Salad

Serving Size: serves 4

Ingredients

  • 1 bunch of asparagus spears
  • 2 packages of sliced prosciutto
  • 2 large Tomatoes, sliced
  • 1 package of goat cheese/cashew cheeze,crumbled
  • 2 large lemons
  • Salt & pepper to taste

Instructions

  1. Arrange torn pieces of prosciutto onto plates.
  2. Rinse and shave raw asparagus with a vegetable peeler over top of prosciutto and squeeze on lemon juice to your liking.
  3. Add sliced tomato, salt and pepper and goat cheese/cashew cheese crumbles if you like. You could also top with your favorite creamy dressing instead of the cheese crumbles to keep it whole30 friendly!
http://www.paleopaparazzi.com/2017/04/shaved-asparagus-prosciutto-salad/

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Pesto Zoodles with Mini Chicken Bacon Meatballs

I was up in the mountains this past weekend with no internet access and loads and loads of snow. While it was magical and peaceful, it had me dreaming of these pesto zoodles and warmer weather. I’m really looking forward to spring and summer. There’s always such an abundance of fresh herbs and all the fruits and veggies we’ve been waiting to see at the market all year long! I especially love when fresh basil can be found everywhere because pesto is one of my favorite sauces to make, and this is one of my favorite dishes to use it in!

If you’ve never tried zoodles before, this recipe is a great one to start with. Zoodles are basically just long strands of zucchini that resemble noodles, but are loaded with tons of good for you vitamins. You can make them quickly by using a spiralizer or a julienne peeler. I have the paderno spiralizer and it has worked great for me the past few years. After I spiralize the zucchini I like to salt mine liberally to help draw out some of the moisture. This can help the zoodles be less mushy when you heat them up, but you can eat them raw if you like them that way. If I use a sauce that is already warm, sometimes I don’t even heat up the noodles. I will just mix them with the sauce.

This is a recipe I created when doing a whole30 recipes takeover on instagram. It has been well loved on there and I’m finally getting it added on here so you can Pin it or bookmark it for later. It just makes things so much simpler to not have to scroll 150 times on Instagram to find it, and saves you from carpel tunnel, ha ha! I love the mini chicken bacon meat balls mixed in, they really give it an extra depth of flavor, along with the toasted pine nuts! It’s also a fun recipe to make for St. Patrick’s day as it’s very green and festive! Let me know if you try it! You can send me an email or shoot me a DM on Instagram, I always love hearing from you guys!

Pesto Zoodles with Mini Chicken Bacon Meatballs

Ingredients

    For Pesto:
  • 2 cups basil leaves, packed
  • 3/4 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves of garlic, peeled
  • 2 tbsp lemon juice
  • Pinch of lemon zest
  • Salt and pepper to taste
    For Meatballs:
  • 1 lb. uncooked boneless, skinless chicken thighs
  • 1/2 cup bell pepper, chopped
  • 7-8 slices of compliant bacon, cooked & crumbled
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. First preheat oven to 400° and line a baking sheet with foil.
  2. Then place your zoodles onto a towel & liberally salt them. This will help release moisture. Set aside for about 15-20 mins while you prepare the other ingredients.
  3. Add all ingredients for the pesto to a food processor (except oil) & blend until it's a smooth thick mixture. Scrape sides of bowl. Return processor to on position & slowly drizzle in your oil. Keep blending until well combined and emulsified. Set aside.
  4. Clean out your food processor & add in chopped bell pepper, chicken thighs, bacon crumbles, Italian seasoning and salt & pepper. Blend until mixed well & resembles a thick oatmeal texture. Take about one rounded teaspoon full & shape into meatballs. Place on foil lined baking pan & cook for 18-20 minutes. You can also broil on high for a few mins. to brown the tops.
  5. While your meatballs are cooking take your zoodles & squeeze out the extra moisture with the towel.
  6. Place some oil in a pan & heat zoodles up until warm, then add your pesto & mix together.
  7. Plate pesto zoodles & top with meatballs & pine nuts. You can also toast your pinenuts at 375° for 5 -10 minutes for an even better flavor.
http://www.paleopaparazzi.com/2017/03/pesto-zoodles-mini-chicken-bacon-meatballs/

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We Can Do Hard Things-My Infertility Journey

A few days ago, I was reminded of how blessed my family truly is. Sometimes we forget because life just makes us busy and we don’t always take time to reflect on how far we’ve come. This morning as I was reciting affirmations and reading out loud the things I’m grateful for, I realized I needed to share my thoughts and journey on here. On Valentine’s Day my husband and I did what most couples do, we exchanged cards and gifts and we enjoyed a night in together. But what stuck out the most wasn’t the flowers, or the chocolate, or the wonderful meal we had together, it was a short but beautiful note that my husband left in my card. In the note he reminded me how we moved into the house we now live in on Valentine’s Day, nearly eight years ago and that he never would’ve thought that we would be sharing so many amazing memories together.
Valentine's day card
 At that time we had just moved into our home after my husbands traumatic brain surgery and stroke.  We had been living with his mother for about a month after we were released from the hospital and rehabilitation center. It wasn’t our fanciest most romantic Valentine’s Day, we barley had any furniture in our new house. A card table with a few chairs to eat meals at together, a bed and a couch. It wasn’t much, but it was ours and we felt blessed to be on our own again. In a place we could be alone and call home. It was a trying but somehow sweet time in our young marriage. When you’re helping your husband with common daily tasks most people can do on their own It really makes you appreciate good health and independence. We really leaned on each other during this time. It also created for us a special bond early on in our relationship. I will always be grateful for that bond, because it has gotten us through some really tough times.matt brain surgery and stoke- leaving kaiser in wheelchair
 I had just lost my job due to the recession and my husband had to dissolve his business as he was unable to work at all. It was sometimes hard to envision what the future would hold for us as a family, but somehow we clung to our faith. A few years later I was diagnosed with an extremely painful and debilitating autoimmune disorder, endometriosis, and underwent surgery to remove as much as possible. Another wrench was thrown into the mix, and at times we felt alone and confused while other times so loved and blessed. I think it’s just natural to go through these emotions. To say that I was always positive about the future wouldn’t be honest, I had moments of doubts and moments where I felt like God was truly taking care of things. The times I felt the tender mercies of my maker, really enlarged my heart and whispered that something great was at hand.
We can do hard things-my Infertility Journey
It’s been almost 10 years since we started trying to get pregnant. A few years after I was diagnosed with endometriosis, I started my Paleo journey along with natural healing methods. I tried accupuncture and was working closely with my acupuncturist to increase my chances of fertility. After about a year into the process I just decided to take a bit of a break from it all, it was wearing on me and I just needed to not put so much pressure on myself. I was grateful for the time we had to rebuild our lives together and trying to see the gift that it was to not have children at this point in our lives. With the celebration of my 36th birthday last month and a lot of prayer and planning with my sweet husband, we decided to not go the completely natural route this time. We feel that at some point in the next couple of years another surgery for him will probably occur, we may have more time, it’s just never known exactly when that will arise. With that and my age we have enrolled in an infertility program.
my fertility flowers
These are my fertility flowers, I have decided to keep them in my home as a reminder that beautiful things are to come. I will continue to replace them every week or so to keep me focused on the good things life has to offer. When you see a bouquet of flowers in my future posts, you can probably guess I am going to update you on our infertility journey. The ups and the downs, the triumphs and diapointments, because it’s all a part of this life. We take it as it comes, because we can find the good in anything that comes our way. We just have to open our eyes and our hearts.
my fertility flowers-2
 I have started doing multiple tests and one of them showed that a surgery for me to repair some things in order to get pregnant may be necessary, so doing things 100% natural may just be out of the cards for us. I may not have been ok with that a few years ago, but today I am a peace with it. I have put so much time and energy into healing naturally, it really has put me in a much better place to become pregnant, God willing.  We are diving in and are scared and excited all at the same time to see where things go. If needed we have decided that we are open to IVF, it’s just unclear if we need to go that route at this point. And if we never get pregnant, sure it will be hard, but we are willing to accept that and continue our plans for a family, whatever that means. Adoption has never been out of the question for us, we are excited to build our family whatever it takes.
tulips-fertility flowers
I’m trying to be gentle with myself this year, I hope that whatever struggles you are dealing with that you will be gentle with yourself as well. There is so much love and beauty in this world. Please know that I am here for you whatever hard things you may be facing, your stories and perseverance give me hope and propel me forward. Thank you for sharing this journey with me. I will continue to update you along the way. We can do hard things, they help us grow stronger and keep us humble. May you find the blessings of this day and have a grateful heart, it truly is the key to happiness!
All my Love,
Kendra
paleopaparazzi