from the valley {trusting God in the unknown}

this post was written a couple months ago, as a journal entry of sorts.  i’ve felt it was important to chronicle a season in our lives of much learning, much growing, often scratching in the dirt to find truth in questioning… as we move into a period where we see answers toward the next step in our family’s journey, i’m looking back with such thankfulness for the brokenness… for i see He already uses it, and we are growing for it.

i feel like we’ve been in the valley for some time, i said to my friend.  like there has been such a period of darkness, and maybe we’re starting to see light, a way up.

then the present dream fell through, and the day-to-day drudgery set in, with the knowledge that there didn’t seem a way to make the current wrongs right.

but my Papa called still, to trust, to wait, to hold firm to those things He’d asked of me.

some time ago i thought i heard Him call to me to be willing to die to my “art,” my career, if need be.  ironic that i, the girl who once so prided myself on my calling to be fully present as homemaker and home educator, now find myself fiercely protecting a “career” maybe above that.  He had provided the work, and He seemed glorified through it.  to be honest, i was am fearful if i die to it, to the striving to keep it successful, we might go hungry.  and didn’t He promise to feed the little bird?

i thought i heard Him call me to get out of the way for a while and allow my husband to listen to Him without distraction of “my” calling.  so backward from the world’s way.  must stand up for my rights.  must defend my talents. must work hard and prove myself.

if i’m honest, there is no clear answer in sight.  He seems to still provide work, and i have not yet said, “no.” but i have also ceased striving for “yes” to my work.  i’ve taken what He gives and work to be more diligent at it, ever seeking to put home and husband and children first.  first, that is, after Him.

am i afraid?  yes.  the heart of muchafraid still clamors to rule me.  but i believe He has called me to climb higher.  to strangely work less while trusting more.  to be undaunted.

i have been fearful to talk about the journey, because what if someone tells me i’m wrong?  what if someone sees and doesn’t want to hire me because i’m not striving to have every job?  what if my husband fails and it falls to me to fix it all?

but is He my Papa, the ONE who rules all?  the One who called me to trust Him in the first place?


and so, one foot scrambling for a toe-hold, next a hand reaching for a claw-able-ledge, i climb.  somehow, in the Kingdom of backwards, i reach higher while bowing lower.  and i await with anticipation while mourning the state of unknown.  because after all, the un-knowing is what makes discovery sweet.


dancing divider webb

salted maple dairy free ice cream

it’s summer.  in florida, that means it’s hot.  and by hot, i mean i don’t want to step outside the front door unless i’m headed to the pool or the beach.  i mean if i have to wait for the air to kick on in the the car, i’m not nice.  it’s wicked, i know.  i’m spoiled senseless.  and making this salted maple dairy free ice cream makes everyone around me feel spoiled, too.  it’s light and creamy, feels more decadent than it is, and it will make your tummy as happy as your taste buds, i hope.


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it’s especially perfect if you sprinkle it with a little bit of coarse sea salt before serving, and if you like, drizzle with honey or more maple syrup (gasp!).  maybe next time, fresh strawberries or blackberries on top?  because i like those on anything.


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this recipe was inspired by a girl worth saving’s primal salted caramel ice cream.  i loved the idea and the simplicity, but the honey was a bit too sweet for me.  i’m hopelessly addicted to maple syrup, so we gave it a try, and it was a hit.


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even the boys who beg for a movie-night ice cream run were happy with this recipe.  and dairy free ice cream doesn’t make us feel all slumpy the next morning (even if staying up too late for movie night might…).


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here’s the recipe!


salted maple dairy free ice cream


  • 2 cans of refrigerated coconut milk (full-fat)
  • 1 teaspoon sea salt + 1/4 teaspoon
  • 1/2 cup maple syrup
  • 8 tablespoons salted butter
  • 1/2 teaspoon vanilla extract


  1. Freeze ice cream maker for at least 24 hours.
  2. Mix together maple syrup, 1/4 teaspoon sea salt, and butter in a small saucepan until it begins to bubble.
  3. Remove from stove and whisk in vanilla extract.
  4. Set aside to cool slightly (about five minutes).
  5. In a high-speed blender, blend coconut milk and sea salt.
  6. Slowly blend in maple syrup mixture.
  7. Chill for 30-60 minutes.
  8. Pour mixture into chilled ice cream maker until thick and creamy.


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do you like it?  i’d love if you have a sec to snap a pic of your version and instagram; hashtag #dancingwithmyfather to brag it up!  :)


dancing divider webb

gluten-free pasta recipe – rotini with asparagus, salmon, and cherry tomatoes

more and more companies are jumping on the bandwagon to provide gluten-free options to everyday products.  barilla is one of those.  to celebrate their gluten-free and higher-fiber options, they also partnered with allrecipes to create a series of delicious new recipes.  this rotini with asparagus, salmon, and cherry tomatoes is one of those options.


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it’s really nice to have a “mainstream” gluten-free option for times when we don’t have access to our favorite natural foods store.  i am also glad to have transitional options for those of us who are more resistant to going full-scale into a new eating lifestyle.


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i loved finding this recipe – it is full of flavors i normally enjoy, but combined in new, original ways.  it also was relatively fuss-free, which is important for me when i spend too much time playing with my camera days get hairy and  i’m in a dinner rush.


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a couple notes i want to be sure to add for you:

be sure to follow cooking times.  this pasta is finicky in texture and although you won’t find it to be similar to a traditional pasta, it can quickly become grainy if cooked too long, or remain crunchy if not cooked long enough.


make extra salmon.  it’s yummy and it makes the dish even more hearty.  we doubled the recipe but almost tripled the salmon for our hungry, busy crew.


watch out with that fresh tarragon!  i quickly realized i’m not a super-fan of it; it’s got a very strong, distinct licorice-y flavor.  too much can be a bad thing, i my humble opinion.  a pinch is perfection with the other flavors in this dish!

gluten-free pasta – rotini with asparagus, salmon, and cherry tomatoes


  • 1 (14.5 ounce) box Barilla Gluten-Free Rotini
  • 8 ounces skinless salmon fillet, diced
  • 1/3 cup extra-virgin olive oil, divided
  • 1/2 cup sliced scallions
  • 2 cups cherry tomatoes, halved
  • 3 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 pound asparagus, diced
  • 2 tablespoons chopped fresh tarragon


  1. Bring a large pot of salted water to boil.
  2. In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
  3. Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes.
  4. Add lemon juice. Season with salt and pepper.
  5. Cook rotini according to package directions.
  6. During last 2 minutes of cook time, add asparagus.
  7. Drain and immediately add to sauce.
  8. Add tarragon, mix well.
  9. Add salmon and toss gently. May be served warm or cold as a salad.


whatcha think?  is this a dish you’ll make at home?


dancing divider webb

i am an allrecipes allstar ambassador.  i was provided coupons for the product reviewed here.  i am not compensated for my work with and all opinions are my own.  you can find the original post here.