recipe: lemon garlic coconut oil dressing

The best dressing that I have ever had was this lemon garlic dressing from Tessemae's. I gave out samples for them and fell in love. All of their dressings are made with very few ingredients, all of which are real things. Which is great, because we all want to know what we are eating, right? This one in particular is made with 5 ingredients. So when I decided that I wanted to make a dressing with coconut oil, this is the one I wanted to try to recreate. But also, it's only 5 ingredients... so it's not complicated at all.
Lemon Garlic Coconut Oil Dressing
Ingredients:
- 1 cup coconut oil, melted
- The juice of one lemon
- 2 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper

Directions:
Mix all ingredients together.

Now this dressing doesn't sit mixed for very long. I store the dressing in a small mason jar with a lid on the counter. I use a spoon rather than pouring it from the jar though. It's delicious! Try not to drink it though... I was pretty tempted to do that myself.

xo, Savannah


keep on dreaming

This is a lyric from an Eli Young Band song and I love it so. It's so appropriate for my life right now. I, along with many of my friends, am in a place where I super don't know what tomorrow holds. In a place where I have dreamt up thousands of different paths my life could take. I have so many ideas and hopes and dreams and they keep coming every single day. I am constantly realizing dreams that I never knew I had. It gets overwhelming at times because it seems nearly impossible for all of these things to happen simultaneously, at least as far as I can see. Especially when so many times, a dream dies. The things is, things will happen the way God intends them to, so I will keep hoping for the times where he shows me His dreams for me. I will keep dreaming and weed through them until I know the ones that align perfectly with His.

xo, Savannah

the gluten free stigma

So recently I wrote about being a Type 1 diabetic and the frustrations associated with that. Well, in addition to being a Type 1 diabetic, I also have celiac disease. I know. Pitiful, right? I was diagnosed with celiac at the beginning of 2008. My diagnosis was bittersweet. I had being feeling horribly for quite a while so there was some relief in knowing the cause.
WHAT IS CELIAC?
Let me explain the disease to you, so that you can better understand why it's kind of a big deal. Celiac disease is an auto-immune disease (like Type 1 diabetes. Also, if you have one auto-immune disease you are much more likely to have another. A lot of T1D have celiac). Having celiac disease does not mean I am allergic to gluten, though some people can have an allergy to gluten. Celiac disease means that your body attacks the small intestine when you ingest gluten. You have these finger-like things in your small intestine called villi, that absorb nutrients. So when you eat a tomato, it's the villi that take all the good stuff from that tomato and puts that into your bloodstream. Well, when someone with celiac eats gluten these villi are flattened so they are not able to absorb nutrients very well. HELLO!!! This is a big deal. This is why the symptoms of celiac can be so different. Everything in your body needs nutrients.
When I was diagnosed with celiac I was severely anemic and I had to get 4 iron transfusions. My body hadn't been absorbing iron so I was exhausted all the time. The last time I had a test performed to see how the villi were doing in my small intestine, they were still flattened. The doctor didn't seem too concerned and he said it takes different people different amounts of time for the small intestine to heal. So, I continue to eat gluten free. I don't feel particularly bad but I do wonder if there are things happening on the inside that I don't know about. 
THE GLUTEN-FREE STIGMA
Celiac disease brings many frustrations and most of them are not related to gluten-free eating. Not being able to eat gluten isn't really the worst part of celiac. It's the stigma attached to gluten-free eating. People think I'm asking about ingredients because I'm "one of those people" who are eating gluten-free and they don't even know what gluten is. Listen up people- even if I was one of those people, let me ask, ok?! I have a right to know what I'm eating. I was a server off and on for 5 years, so I know that finding out the ingredients or how something is made is really not that big of a deal. Eye rolls are not necessary. When someone is requesting these things at a restaurant, we just have to assume that they have a good reason.
The other equally frustrating part of celiac disease are the doctors. I don't know what it is about gastrointestinal issues, but gastroenterologists can be the worst. I have talked to several at my job and they are so over celiac disease. I actually had one doctor tell me that nausea wasn't a symptom of celiac disease. This was his specialty (the stomach & intestines) and he actually didn't know that nausea was a symptom of the disease. Gastro doctors don't take the disease very seriously. I cannot find a doctor anywhere in the state of Tennessee that specializes in the disease. My doctor is perfectly nice. He just seems so nonchalant, so I'm always on the lookout for a better gastroenterologist. 
ACTUALLY GLUTEN-FREE
Luckily, eating gluten free nowadays isn't that big of a deal. Savannah is a precious angel from heaven and eats & cooks gluten free most of the time like a champ. We have separate toasters so she can eat non-gluten free bread toasted. You have to think of things like that. You can't just worry about whether or not something has gluten in it. You have to worry about cross-contamination. So if a little piece of her bread got on my bread, I could get sick from that. That's frustrating and it takes lots of thought and planning. Then there is the issue of products that don't have gluten in them but are manufactured in facilities that make gluten containing foods as well. You can't really eat those things as well. So really examining labels is crucial, but it has become second nature to me. 
So next time you talk to someone who is eating gluten free, just give them the benefit of the doubt. Maybe they are following a fad or maybe they have celiac or they have an allergy. Who cares?! If you really want to show some love to a gluten free eater, remember them the next time you are cooking or baking something where they are attending. My friends are fabulous about this and always consider me by having a gluten free option available. I can't express to you how much this means to me. 
 -Casey

inspired five: different and better

1. Remember this.

I love this little quote. Most of the time, things don't turn out the way you want them to or think they will. It's not a bad thing. It's just life. We don't have all the answers, therefore we don't know what the future holds. We can dream, we can think and we can hope about what will come next, but we can never really know for sure. So keep dreaming and hoping. And if it turns out different than you thought it would, get excited! Because that is where you are supposed to be.
2. Decorate this.
3. Photograph this.
4. Make this.
5. Get bangs like this.
xo, Savannah

recipe: gf cinnamon roll biscuit skillet cake (with coconut oil)

In honor of the first day of fall, we bring you a deliciously sweet, warm and cozy treat. We've been talking about making a cinnamon roll inspired recipe for a while now, because we LOVE cinnamon rolls. The thing is, gluten-free cinnamon rolls are just a little too complicated for our kitchen. We've made them once, they were delicious, but we wanted that same cinnamon roll flavor without all the fuss. So, we bring you gluten-free cinnamon roll biscuit skillet cake. Promise, the name is way more complicated than the recipe.
GF Cinnamon Roll Biscuit Skillet Cake
Ingredients:
- 2 Tbs. coconut oil (melted)
- 2 1/2 cups gluten-free baking mix
- 1/2 cup water
- 2/3 cup sugar
- 2 eggs
- 2 tsp. vanilla

For Cinnamon Swirl
- 4 Tbs. coconut oil (melted)
- 3/4 cup brown sugar
- 2 Tbs. cinnamon 

For Glaze-
- 2 Tbs. coconut oil (melted)
- 1 tsp. vanilla
- 1 cup powdered sugar
- 2 tsp. almond milk (or milk of choice)

Directions:
1. Preheat oven to 350° F.
2. In a skillet, melt 2 Tbs. coconut oil over medium heat.
3. Mix together baking mix, water, sugar, eggs and vanilla.
4. Add mixture to the skillet.
5. Mix together cinnamon swirl ingredients and place in a baggie.
6. Snip off a corner of the baggie and squeeze mixture into a swirl on top of the mixture in the skillet.
7. Place skillet in the oven for 20 minutes.
8. Mix together glaze ingredients and drizzle over the cake.
9. Slice the cake and serve warm!

Now if you are only cooking for 1 or 2 people like us, you may want to invite some friends over to prevent you from eating all of this in a day. Trust me, they will thank you.

xo, Savannah

in the meadow

So maybe you've noticed we haven't been blogging as much lately. We've been so crazy busy lately preparing for festivals. We've hated not being on the blog as much especially since we've really tried to blog everyday. Major fail. Please forgive us. 

Moving right along...So we knew after the first festival that we were gonna need a little break. We booked a place I stayed at last year for 3 days that is about 30 minutes outside of Nashville called Penuel Ridge. The experience was wonderful. If you are in the area and need to get away, I highly recommend this place. The cost for staying there is only $35 and the accommodations are very nice and the house is on such a beautiful piece of land. Unfortunately due to our schedules we could only get away for one night, but we made the most of our time there. 
Savannah's wearing: lace kimono- Hey Wanderer// shorts- Abercrombie & Fitch (vintage)//t-shirt- Hey Wanderer// boots- Minnetonka// hat- Target via Plato's Closet// ring- Urban Outfitters
Casey's wearing: kimono- Hey Wanderer//top- Bar III// pants- //necklace- High Garden Tea
XOXO- Casey

diy: affordable hang tags

For our festivals, we wanted to make sure that we were branded really well. We also wanted to make sure each clothing item had specific washing instructions, so we decided we needed some hang tags. This would also allow us to price each item accordingly. All of the tags we ordered cost $10 and we now have 500 of them (250 business cards cut in half.) Whoa nelly.
We ordered the business cards from Vistaprint. Now, you have to have your logo or whatever design you want on the tag. You will need to repeat the image twice in a business card size file. I did this in photoshop. I had two files, one with instructions on the back and the logo on the front with our website.
We ordered the "premium" business cards so the paper stock isn't flimsy. The business cards got cut before I got a picture of them in full size, but you get the picture of what they looked like.
Cut 'em down the middle.
Punch a hole in them.
Tie it to your clothing item! Super easy and affordable. The best kind of DIY!
We also used these to add our Hey Wanderer hashtag. Branding, branding, branding!

xo, Savannah

Bob's Red Mill giveaway

Hey guys! So we posted a recipe yesterday making gluten free peanut butter snickerdoodle cookies. We used this flour which is a game changer for all of you who eat gluten free. Bob's Red Mill is giving away a 5 lb bag so you can try it for yourself. To enter: like Bob's Red Mill on Facebook and for extra entries you can like them on Twitter and/or comment on the blog telling us what you'd make with this flour. Good luck! 


a Rafflecopter giveaway

recipe: gluten-free peanut butter snickerdoodle cookies

Say that three times fast... The title is complicated, but the flavors are simple. Peanut butter, cinnamon and sugar. Now, when it comes to making gluten-free baked goods, we've not had the greatest results. More times than not, we end up with something too crumbly or so gooey it won't cook all the way through even though the baking time has been doubled. It's a finicky thing and only few have mastered it. We are not those people. So instead, we have this great Bob's Red Mill gluten-free 1 to 1 baking flour that makes it way more possible for us to get a delicious, perfectly textured treat. All you have to do is substitute this flour for wheat flour in any baking recipe. No more using 3 different flours in one recipe, Bob's Red Mill has done the work for you. So we decided to keep it classic. Twice actually. Peanut butter cookies crossed with snickerdoodle-ness. The flavor is delicious. The texture is perfect.
Gluten-Free Peanut Butter Snickerdoodle Cookies
Ingredients:
- 2 cups Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup coconut oil
- 1/2 cup peanut butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup PB2 (this is optional but recommended)
- 2 eggs
- 1 Tbs. vanilla extract
- 1 tsp. cinnamon
- cinnamon sugar (1/3 cup sugar + 1 tsp. cinnamon)

Directions:
1. Preheat oven to 350° and line two baking sheets with wax paper.
2. Combine flour, baking powder and salt.
3. In a separate bowl, combine peanut butter, coconut oil and sugar and brown sugar. Mix until creamed together.
4. Add PB2, eggs, vanilla and cinnamon and mix.
5. Stir in dry ingredients until just combined.
6. Roll the dough into balls, size depending on how big you'd like your cookies.
7. Roll each ball in cinnamon sugar then place on baking sheet and flatten with a fork in both directions.
8. Bake in the oven for 10-12 minutes.

These guys are great warm! If you let them sit for a couple minutes, literally like 2, the cookies won't crumble or fall apart. They will be so normal-cookie-like, you won't know what to do with yourself.

xo, Savannah



backyard festival fun

Hey guys! So these pictures are taken from at least 100 years ago. Ok maybe not that long ago but they were taken at the end of May. We went to this festival that was held in someone's backyard. The people that threw the festival went all out. I think they ordered something like 600 glow sticks. Gah it was everything. They definitely had some interesting decor- there were doll heads hanging in trees, ok? The festival was an all day and all night affair, and 12 different bands played. There was even a food truck! I hope you enjoy some of our favorite pictures from the day. 

inspired five: don't compete


Swoon this. 

Stevie & VW buses. I was definitely born in the wrong era. What I love about this VW bus ad is that people today associate these cars with hippies, but VW was trying to market it to families. Also can we talk about my love for Stevie Nicks? My favorite Stevie is the Stevie from the 70s, That is when her style is the best. 

Then there is the leather tote: our friends started this company that has Haitians making high end goods so that they can earn a living. I am ready for this to be the new focus of helping people. Non-profits are often ineffective. I also appreciate that they are making ethical goods that not everyone is making. I'm tired of paper bead necklaces, ok? 

I've been into wearing more eyeshadow lately. I went through a long period of no eyeshadow and bright lips, but I'm going back to heavy eyeshadow and a nude lips. I go through makeup phases :)

Can we all promise to remember that we can't compare ourselves to others?! Seriously, I struggle with this. God made everyone unique and with different gifts. Don't want someone else's gifts & talents. Be thankful for your.s Don't know what your talents are? Pray about it and ask God to reveal those to you. I promise you He has given you a special gift. 

Peace, 
Casey