You will love this recipe – the lamb is a lovely touch. And it makes excellent leftovers. Enjoy!

Lamb Shepherd’s Pie
1 lb lean ground lamb
1 large red onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
1 c frozen peas
1 c frozen corn
1 t salt
1 t pepper
3 to 4 T gluten-free flour blend
2 lbs sweet potatoes, quartered
2T non-dairy butter

Cook lamb, much like you would ground turkey or beef, until brown. Saute vegetables on medium heat for 10-15 minutes or until golden brown. Combine vegetables and lamb, add in gluten-free flour to thicken the mixture. Preheat oven to 400 degrees. While veggies are sauteing, boil sweet potatoes. Drain and mash with 2 T of butter (feel free to add almond/soy or other non-dairy milk, although you don’t want potatoes to be creamy, more on the lumpy side). In a 9×13 pan, pour lamb and vegetable mixture into bottom of pan. Then, layer sweet potatoes on top, using a fork to create an even, smooth layer. Bake for 30-45 minutes, until potatoes are crispy on top.

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

NaPoWriMo begins as April 1st marks the start of National Poetry Month. Woohoo! Below is my first entry, inspired by the vineyards of the Willamette Valley and the delicious people I spent a lovely afternoon with:

The Witness Tree

The witness tree witnessed
in all its glory, the glory of us
holding secrets we could not fathom
we paraded under its glorious limbs
danced around its trunk
giggled over our impending journey
drunk on wine poured from
ever full, ever present glass jugs
we paid no mind, no attention to the witness tree
as it witnessed, the glory of us.

-Heather Strang

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Drinking gluten-free can be a bit tricky. Potato vodka is a-okay (and I love it with some club soda and lime), but unfortunately, not all bars/restaurants carry it. Which is why it’s always a good idea to have some at home, so you aren’t left drinking club soda all night long.

I recently discovered Cold River Potato Vodka. It’s crystal clear and totally smooth. Watch out for their blueberry flavored vodka though – you won’t want to drink it by itself like you will the regular flavor. It’s best paired with an all natural juice or iced green tea (my favorite option). Add some lime and you’re good to go!

Posted by Heather Kristian Strang in Uncategorized Read More

So while I typically eat gluten-free, this pizza dough was too amazing to resist. Besides, my man and I made this together – it was a lot of fun and was seriously the best pizza we’ve ever had.


Wheat-Free & Dairy-Free Pizza

  • 3 cups spelt flour
  • 1 cup warm water
  • 1 T dry yeast
  • 2 T extra virgin olive oil
  • 1 t Himalayan pink sea salt

Dissolve yeast in warm water. Add 2 cups flour and mix thoroughly. Add olive oil and salt. Pour in rest of flour and knead until dough is no longer sticky. Remove dough. Add olive oil to bowl, place dough back in until covered in oil. Keep dough in bowl, cover with kitchen or paper towel and let rise for 1 hour in a warm location.

In the meantime…

  • Pan bake 2 chicken breasts, cut into bite sized pieces (I season with garlic salt and a spice mix – Trader Joes has great chicken seasonings).
  • Dice 1/2 a red onion.
  • Grate almond (or other non-dairy) cheese, get approximately 2 cups.
  • Quarter 1 can of artichoke hearts.
  • Dice 1 green pepper.
  • Use one can of organic tomato sauce for the pizza sauce. (Spice it up by adding in a can of diced tomatoes as well. Heat them both together on the stovetop.)

Preheat oven to 375 degrees. Bake pizza alone for 10 minutes. Then, add tomato sauce, onion, pepper, artichokes, cheese and chicken. Top again with cheese. Bake an additional 10-15 minutes or until bottom is golden brown. Let cool for 2-5 minutes and slice.

P.S. Amazingly delish reheated in the toaster oven the next day.

Happy Eating!
Heather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

I found this recipe on LearnRawFood.com, made a few adjustments and fell in LOVE with it! Had to share. It’s a great way to get your chocolate fix – totally naturally. No cooking required, so it’s a pretty immediate indulgence – in a healthy way. Gotta love it!

Gluten-Free, Dairy-Free, No Sugar RAW Brownies

1 1/2 cups raw walnuts
1 t Himalayan pink sea salt
8 pitted dates
1/3 cup unsweetened cocoa powder
1 t vanilla extract
2 t water
1/4 cup dried cranberries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cranberries, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container. Store in a sealed container in the refrigerator. I love to eat them after they’ve been in the fridge for an hour. Try the freezer too.

Posted by Heather Kristian Strang in Uncategorized Read More

As you know, I’m all about love.

My dear friends, Cary & Wendy Valentine (how perfect is that last name?!), have created an amazing system that is literally saving relationships. It’s called Happy 365 – 7 Step System to a Juicy Intimate Relationship.

And people, it is HOT HOT HOT.
After almost going through a divorce themselves, this couple learned a profound way to move through blocks in intimacy to create a juicy and satisfying relationship.

You’ve got to check it out!

And when you do – send me an email or leave a comment to share your story.

Much love,
xoxHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

Acorn squash is my newest obsession. They make a great breakfast or lunch (half of one anyway!) Use this super easy recipe to enjoy this warm, soothing and filling dish.

1 acorn squash
1 T Smart Balance Light butter
1 T cinnamon
1 T agave nectar

Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds and discard. Place one tablespoon of Smart Balance Light butter in the middle, followed by cinnamon and agave nectar. Bake for 30 minutes or until tender. Let cool for 5 minutes and enjoy!

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

While I would never condone eating at Burger King, this recent news item caught my attention. The King has decided to release a list of gluten-free foods on their menu.

Before you know it, we may have a gluten-free Whopper. Wouldn’t that be cool?! Not that we should ever eat it, but it would be a healthier step for Burger King and for the general population. Eating gluten-free allows us to eat more whole, natural foods with less processing. And that’s something to feel good about!

Who knows, maybe someday they’ll offer us almond cheese? Probably not…but until then, enjoy having one more fast food locale that actually cares about us gluten-free folks.

Happy Eating!
Heather 🙂

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