08 Jan / Eternal Love

Drifting to sleep
I imagine you beside me
Touching me, skin to skin
Whispering the promises only our bodies can make.

In the morning
You are not there
To see my soft smile
Or the pink panties I carefully choose, your favorite pair.

Driving on the freeway
Taylor Swift croons her latest tune
Reminding me of that night
The first night our soulful love made its appearance.

Another day ends without you
Your words lay beside me
Your energy keeps me warm
And our love, our eternal love, reminds me that we’ve only just begun.

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08 Jan / You

Five years ago I heard a song.
It spoke of a man
Loving a woman so completely
That my whole heart melted.

Today I heard that song again
And knew my heart had melted for you.
Five years ago you were near –
Only my soul could feel you.

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06 Dec / Saturday Farmers

Leaves fell on us like snowflakes
and we paid no mind.
Our attention was drawn elsewhere –
to a woman in orange and pink striped tights, and
the baby fast asleep in its bassinet
A banjo and accordion fought for our undivided love
or was it lust?
We couldn’t be sure.
Then he appeared
His sweater reminding me of Fall
of crisp nights held in
your arms.
My red peacoat braised
your chin and I smiled
a knowing smile
At the one who was not you, who was not us
A tall, dark stranger on his way by.

-Heather Strang

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06 Dec / Stay Awhile

You said you’d stay awhile,
and stay you did
as the winds picked up and
leaves scattered.

You are all around me –
in my dreams, by my side.
You have awakened what
I was sure was lost.

Come to me, my dear
Please come to me.

-Heather Strang

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It’s holiday time.

Which means everyone is eating delicious, wonderful, decadent food that we can’t eat. Not cool, right? Well, fortunately it’s 2010 (and not 1999 like it was when I started on this path) and we’ve got OPTIONS!

One option that I’ll be taking with me to the family’s beach house for Thanksgiving (besides my gluten-free stuffing, mashed sweet potatoes, gf/df/sf pumpkin bread, sweet potato casserole, pumpkin pie, and a new recipe – gluten/sugar-free apple pie) is Trader Joe’s snickerdoodles. These are almost better than grandma’s (shh…don’t tell her!).  Pairs perfectly with a lovely cup of tea.

Enjoy!

Happy Eating and Happy almost Thanksgiving!
-xoHeather 🙂

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Great news! Apples are still in season. And to date, I’ve canned more than 30lbs. of their deliciousness. Super simple recipe (thanks to my lover the crock pot!) and the results are mindblowingly incredible.

Makes a perfect snack (put into smaller single serving jars just for this purpose) or add it as a compliment to your next creation (sooooooo good as a topping on GF pancakes). Whatever you do with it – don’t give it away. Now that I’ve given away some jars, I’m getting requests for more! You will love this applesauce, I promise.

Gluten/Dairy/Sugar-Free Homemade Applesauce

2-3 types of apples (most recent batch was granny and braeburns)
cinnamon (a lot!)
water
crock pot
apple cider (like Trader Joe’s organic cider)

Core and slice apples – can leave peels on. Place 6 sliced apple (3 of each kind) into crock pot. Add 1 c of water and as much cinnamon as you feel comfortable with (I just pour it on!) for each batch. Add 1/4 c of apple cider to increase the zest. Cook on high in crock pot for 3 hours. Scoop into mason jars, leave out to cool and then place in freezer.

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I picked up Flax4Life Faithful Carrot Raisin muffins the other day when I was spending a weekend at the coast. I needed something I could eat for breakfast that was hearty (it’s chilly now!) and paired well with a nice chai tea.

Despite being spendy, these muffins were DELICIOUS. They are also chock full of Omega-3’s (3200 mg per muffin!) and fiber (10 grams). You just feel healthier eating them. They also pair really nicely with a green smoothie (my daily breakfast): blend 1 c almond milk-vanilla, 1/2 c of kale, 1 banana, 1T ground flaxseed and 1/2 c frozen berries.

Happy Eating!
xoHeather

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Had to share this exciting news – Kinnikinnick Foods has released a gluten-free PUMPKIN spice donut through Nov. 30th.

Here’s the bummer though: it’s only available via the web. Good news:  It’s 20 percent off from now through Oct. 8th. I just ordered a box and promise to update you with the ‘yay’ or ‘nay’ on it. I LOVE the vanilla glaze donuts, so I’m excited to see if pumpkin takes the cake (literally).

Be sure to comment here with your vote as well.

Happy Eating!
Heather 🙂

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You have to check out this incredible workshop coming up in November. I took the class in July and since then my relationship with myself, and with the man (or men) in my life has shifted to a much higher frequency. You will love it! Gilly is amazing. 🙂 Let her know Heather sent you.

Intimate Communication – 11.11 – 11.13.2010

Whether single or in partnership, you will:
-Learn simple yet profound techniques to help guide the journey back to self.
-Improve communication skills.
-Develop tools for exploring your edges.

… so you can live in greater harmony, awareness, openness and authenticity.

WHEN: NOV 11 – 13, 2010 (9 am – 5 pm)
WHERE:
Multnomah Village, Portland, Oe.
COST: $450.00
TO REGISTER: www.bodytalkportland.com/trainings or call 503-680-7020

“Our gratitude is immense…. You gave us the exact tool we needed to keep our commitment of developing a spiritual relationship on track.” – S.J.

“This workshop helped me see through the illusion of romance and open to the possibility of a deeper and more authentic love.” – E.T.

Gilly, a senior instructor in the BodyTalk System, is a gifted teacher who uses humor and compassion to facilitate deep personal work. “Intimate Communication with Self” evolved out of her own need to gain clarity in these areas of life.

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I love cookies. And if I have any in my house I’m sure to eat them ALL. Which is why I only bake batches for loved ones or when I can give them away (after eating 4 or 5, of course). Check out this updated recipe that is now vegan. Woohoo! As an adjustment, you can add gluten-free oats. Makes a very hearty cookie.

Gluten/Dairy/Refined Sugar-Free Chocolate Chip Cookies

1.5 c white rice flour
1 c tapioca flour
1/2 t salt
1/2 t baking powder
1 t xanthan gum
1/2 c canola oil
1/2 c agave nectar
1 c dark chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl, adding chocolate chips at the very end. Spray baking sheet with canola oil or other spray. Scoop medium sized dough balls onto cookie sheet. Flatten with a fork or spoon. Bake for 10 minutes or until golden brown.

Happy Eating!
xoHeather 🙂

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