avocado sriracha deviled eggs {Easter recipe}

recently a-girl and i threw a sunset beach cocktail party for some good friends.  we created some magical memories and seriously great recipes along with our friend, lauren, a gluten-free chef/blogger.  because this month as an allrecipes allstar, i’m working with the avocado council, i put a spin on my deviled eggs that makes my mouth water just thinking about it.


Sriracha Avocado Deviled Eggs c


my husband would move heaven and earth for a good deviled egg, and this one may just make it back onto the Easter table, too.  the avocado made the filling even creamier and combined with a dash of honey, really developed its sweetness.  combining it with sriracha took it right over the top.


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here’s the recipe for you to print and enjoy…


avocado sriracha deviled eggs {Easter recipe}


  • 1 dozen large hard-boiled eggs, peeled
  • 2 medium ripe avocados
  • 1/4 cup homemade or olive-oil-based mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon smoked sea salt (divided)
  • 1 tablespoon sriracha, plus extra for garnish
  • cilantro leaves, for garnish


  1. Slice eggs in half lengthwise.
  2. Pop yolks from whites, and place in a mixing bowl.
  3. Add avocado and mash together to eliminate clumps.
  4. (Can be made in food processor, if you prefer.)
  5. Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
  6. Blend well to combine all ingredients.
  7. Add filling to a piping bag or plastic bag, and pipe into egg white halves.
  8. Eggs may be prepared up to a day in advance, with or without filling, and stored tightly covered in the refrigerator.
  9. Garnish just before serving.
  10. To garnish, drizzle eggs with several drops sriracha (to taste), then top with a sprinkle of cilantro leaves and if desired, a dash of smoked sea salt.

do you have a special Easter dish that makes it onto the table year after year?  a killer deviled egg recipe?  share below!

dancing divider webb


Zucchini Sausage Mini Pizzas (Grain-Free Zucchini Pizza)

sausage zucchini mini pizzas title


i can take a dare.  (sometimes.  not when it involves jumping off a bridge into a mountain river.  ok, i did that once.  well, twice, because my kids did it.  but not until our guide assured us it was safe.  ok, and once into an ice cold waterfall in costa rica.  but my husband says i’m not very good with depth perception when rapid flowing water and large boulders are involved.  and horses.  enough said.)


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i digress.  when johnsonville sausage dared us to remake a recipe this month involving six ingredients or less, and include their sausage, i took them up on it.  because i like sausage, and because i’m cooking for seven on a “light day,” and anything that takes less than six ingredients makes me happy.


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i found this recipe on allrecipes.com, and tweaked it just slightly (my grill died just before i could make it the way they listed!).  i love how these turned out, and i’ll make them again.


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print your copy here:


Zucchini Sausage Mini Pizzas (Grain-Free Zucchini Pizza)


  • 2 large zucchini
  • 1/2 cup butter, melted
  • 3 cloves crushed garlic
  • 1/2 cup mozzarella cheese (or Italian blend)
  • 1/2 (14 ounce jar) organic pizza sauce
  • 1 package Johnsonville Ground Italian Sausage


  1. Preheat oven to 450 degrees.
  2. Slice the zucchini crosswise into thick rounds.
  3. Combine melted butter with crushed garlic.
  4. Place zucchini rounds onto a parchment lined rimmed baking sheet.
  5. Brush rounds with garlic butter.
  6. Bake zucchini rounds for ten minutes.
  7. Meanwhile, cook and crumble sausage; set aside.
  8. Turn zucchini, and brush with additional garlic butter.
  9. Return to oven for ten minutes.
  10. Top each round with a small spoonful of pizza sauce, then a generous helping cooked sausage, then a hearty sprinkle of cheese.
  11. Bake for an additional 5 minutes to melt cheese and warm toppings.


did you make this recipe?  do you have a favorite recipe that has six ingredients or less?  leave me a note below!

dancing divider webb


here’s my recipe remake on the allrecipes site!

gluten-free strawberry almond cake with strawberry buttercream and maple whipped cream

strawberry almond flour cake

when i was a little girl, my grandma made us the most amazing cake, layered with sugar-laden strawberries, softened, frozen whipped topping, and i think, angel-food cake.  besides long days in the shade of the the porch reading nancy drew and sipping iced tea, and afternoons standing over the sink eating warm-from-the-garden tomatoes with my grandpa, that cake is one of my sweetest (pun intended!) memories from that season of life.


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time passes, and i still crave the sweet treats (and now it’s my boys who will read all day if they can).  with strawberries at their sweetest in our area and our annual picking day with friends under our belt, i’ve been dying to try my hand at a gluten-free cake recipe that was also, grain-free, low–to-no-refined-sugar summery cake.  this one fit the bill, and more.  to be honest, it was more filling than many a breakfast recipe; i served it just this morning the mamas in my homeschool circle with tea and coffee.


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inspired by a yellow cake recipe from Comfy Belly, i set to work to create a moist cake filled with strawberries that would rival any junk-filled recipe i could find.

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gluten-free strawberry almond cake with strawberry buttercream and maple whipped cream


  • • 6 large eggs
  • • 6 tablespoons honey (may use agave)
  • • 3 teaspoons baking soda
  • • 2 tablespoons of lime juice
  • • 1/4 cup coconut oil
  • • 1 tablespoon of vanilla
  • • 2 cups of almond flour
  • • 2/3 cup finely chopped fresh strawberries
  • For Strawberry Buttercream:
  • • 1 cup salted butter
  • • 1 teaspoon almond extract
  • • 2/3 cup Swerve or alternative sweetener
  • • 1/3 cup finely chopped fresh strawberries
  • For Maple Whipped Cream:
  • • 1 cup heavy whipping cream
  • • 1/4 cup maple sugar


  1. Make Maple Whipped Cream:
  2. Combine ingredients in the large bowl of a stand mixer (or use a hand-held mixer), and beat until stiff peaks form.
  3. Be careful not to overbeat, or you'll "break" the whipped cream and create butter.
  4. Refrigerate until needed.
  5. Preheat oven to 325 degrees.
  6. Butter two 8-inch round cake pans and line with parchment.
  7. Separate the egg yolks and whites.
  8. Beat the egg whites until soft peaks form.
  9. Place the yolks in a separate mixing bowl, and add the honey, baking soda, oil, vanilla, and whisk to blend well.
  10. Add the lime juice to the egg yolk batter and whisk to blend well.
  11. Working a third of the egg whites at a time, gently fold beaten egg whites into the yolk mixture.
  12. Add the almond flour and the strawberries to egg mixture and gently fold until combined.
  13. Bake in preheated oven for approximately 15 minutes, or until top springs back and center is fully cooked.
  14. Be careful not to over-bake - almond flour can brown and burn very quickly.
  15. Remove from oven and allow to cool. **See note below.
  16. Meanwhile, make Strawberry Buttercream:
  17. Combine ingredients in the large bowl of a stand mixer (or use a hand-held mixer), and beat until light and creamy.
  18. *Note: I find it best to allow Swerve to "macerate" with strawberries for up to one hour to allow sweetener to dissolve.
  19. Otherwise, you will end up with a grainy frosting that may be unpleasant to some.
  20. To serve:
  21. Place one cake layer on serving platter.
  22. Frost with Strawberry Buttercream.
  23. Place second layer on top of Strawberry Buttercream.
  24. Frost with Maple Whipped Cream.


**if you like, when removing cakes from oven, invert pan onto cooling rack to help cakes keep their height and lightness.  special thanks to Comfy Belly for the recipe inspiration and for this great tip!

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do you have a favorite summer treat that reminds you of sweet memories?  have you made over a decadent recipe to make it more happy-health-friendly?  please share below!


dancing divider webb

moments that matter {photographing your children}

clearwater beach photographer legacy seven studios a  clearwater beach photographer legacy seven studios c clearwater beach photographer legacy seven studios d

and i promised i would take more photos along the way.  and that i would look for ways to make work include more play.

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and so we finished a family portrait session, and i packed the camera.  and then i unpacked it, and grabbed a light, and photographed our own,  plus friends.

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and then i packed the camera and i soaked in what is real, and what matters in this moment.  because it is also what will matter for eternity.


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from one mama to another (or to a sister, or a daughter, or a friend…) – promise to capture the moments, k?


dancing divider webb

italian rice balls with asparagus walnut pesto {gluten free amuse bouche}

rice balls with asparagus pesto_b

amuse-bouche, literally translated, means “to please the mouth.”  i have wanted to create an “amuse bouche” ever since i saw it, i think, on an episode of top chef.  i finally have!  on top of that, this one is gluten-free and the pesto included in the recipe is insanely yummy.  i promise.

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sometimes with seven mouths to feed at mealtimes (and when we get together with friends, there are often over twenty!), presentation goes by the wayside in favor of efficiency.  not this time; i wanted to create something that was practically-impractically-pretty.  just like a little surprise from the chef at an amazing restaurant, i wanted this presentation to surprise and delight.

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(i’m craving asparagus almost daily as it’s in season here; my family, not-so-much.  however, they ate this up like it was going out of style.)  making the pesto with the twist of asparagus was a fun surprise!

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this recipe was created for mccormick gourmet as part of the go 4 gourmet campaign – you can enter your own recipe by clicking here!

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when i saw the “challenge ingredients” of rice, root vegetables, vegetable broth, and garlic, i knew i wanted to try my hand at rice balls.  i also wanted a cool, portion-friendly presentation that would be “safe” for our gluten-free crew of friends and family.

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it’s a bit of work, but well worth it for the treat at the end.  print the recipe and try for yourself!


Italian Fried Rice Balls with Asparagus Walnut Pesto


  • Ingredients:
  • 2 cups uncooked Arborio rice
  • 1 1/2 cups chicken stock
  • 1 1/2 cups water
  • 6 teaspoons butter
  • 1 large carrot, finely diced
  • 1/2 medium onion, finely diced (about 1/2 cup)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 heaping tablespoon finely chopped, oil-packed sun-dried tomatoes
  • 2 teaspoons capers
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 2 eggs
  • For pesto:
  • 1 cup roasted asparagus spears (about 20 stems)
  • 1 clove garlic, minced
  • 2 tablespoons fresh basil
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts
  • 1/4 cup olive oil


  1. For rice balls, bring rice, stock, water, and butter to a boil. Reduce heat to low and cook 15 minutes, covered. Remove from heat.
  2. Stir in carrot, onion, parmesan, feta, tomatoes, capers, garlic, thyme, and salt. Add eggs and using clean hands, work thoroughly into mixture.
  3. Meanwhile, bring 4 cups oil to 300 degrees in a large dutch oven. When oil is hot, use a medium scoop or your hands to form rice into balls, roughly the size of large strawberries. Place 4-6 at a time in hot oil, turning once as it begins to brown. As each ball browns, use tongs or slotted spoon to remove from oil onto a paper-towel lined plate. If desired, salt lightly while still hot.
  4. For pesto:
  5. In a small food processor, combine asparagus, garlic, basil, sea salt, and walnuts. With processor on low, slowly pour in olive oil just until ingredients are combined.
  6. To serve, place a tablespoon of pesto in individual serving dishes. Top with a rice ball and if desired, fresh basil.


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do you have a favorite “fun” food that you love to show off to friends and family?  share your idea or link below!


dancing divider webb

p.s. – although i love to use fresh garlic, i was concerned about it burning in the hot oil.  for this recipe i used mccormick gourmet’s garlic powder as well as their dried thyme.  these added the perfect depth of flavor with the vegetables.

disclaimer acs


the waiting.

always just over the horizon, the future lies unknown.  Papa seems to delight in surprises, and one never knows what lies behind the clouds.  is it more haze, more invisibility, more unknown?  is it a flash of brilliant orange and gold, striping the evening sky?

i’m never without awe when i go to capture a portrait at the beach at sunset.  there’s a hush that falls over the visitors, almost invariably, as the sun takes its leave for the day.  young and old alike stop, and believing or unbelieving in the One who made it, they stand appreciating its loveliness.

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our family is in a period of waiting, for what seems to have been so very long.  i’ve told many a friend that it feels like desert… not knowing what “the purpose” is for this season, not always seeing the fruit of labor, wondering if this present business is calling or avoidance thereof.

many times, i look at my own brokenness, that of those i love, and i think, “nothing good can come of this.”  my temporary hopelessness taints everyday beauty, and i miss the glow of what lies over the disappearing line of the future.

and yet, in the midst of grey, streaks of color light our horizon, and we hear and see that even if we don’t have all the answers, even if we don’t see the signs that what we are doing every second holds eternal significance, He does.

one heart friend reminded me once, that maybe it isn’t desert we’re wandering in when we feel lost, for desert represents repercussions for our disobedience to what we know we’re called to do.  rather, it’s possible that it’s wilderness, where we just can’t see the future.  it’s just possible that our soul’s love doesn’t want us to know it all, but rather to soak in His beauty along the way.

it’s possible that He desires to give us flickers of what we’ve walked through and what lies forward.

we learned recently that the light we see at ocean’s edge is actually a reflection of the sun beyond.  when we watch sunrise, we’re seeing the light still to come.  when we take in a sunset, we’re watching the light that has gone ahead of us.

so in life, it’s possible that when i think He’s been gone from the darkness, and i see a flash of hope-light, He’s gone before, and i still see Him leading.  and when it seems the future looms dark, the brilliance of His light piercing the dark is the Sonrise that has not yet happened – a foretelling of what He holds for the future.

the thing is, i have to stop and watch for it.  the sunset may go unnoticed, and so, too, may the Son, my Papa, who holds out hope and beauty just past the line where my eyes can see.


dancing divider webb