Thirty one years ago this week, my husband, baby and I moved into our home. My son Robert celebrated his first birthday in our first home and days later we moved into our current home. My son had not yet walked and I secretly suspect he was waiting to be here in our forever home to take those first precious steps. 
Thirty one years later our son is off in South Carolina enjoying his birthday weekend. It seems we blinked and time just passed us by so quickly.
Labor day weekend is the weekend I prepare to go back to working a regular schedule. I’ve read countless messages about how quickly the summer has flown by and how hard it will be to send our children back. I remember those days so well. Trying to carve out those last few precious moments of summer with my children. Swimming in our pool, dreading the return of strict schedules and routines that would cramp our memory making times. Unfortunately, time stops for nobody and here we are once again on the eve of another year upon us.
My son Robert is off enjoying his birthday with friends and we won’t get to spend it with him. We had a quiet weekend at home and got to see our other son and daughter for a bit this weekend. I’m really longing today for those days gone by, but know that all is as it should be. Our children are happy and that is truly all that matters to us both. If you’ve spent the summer with your loved ones, you’re lucky. Don’t wish these days away, as hectic as they may be. Hold tight to your little ones for they will soon be grown and off on their own.
Today I decided to make a nice comfort meal for my husband and I. I got the slow cooker going this morning to make a nice hot pot of chili. I know that wasn’t a great choice on a 100 degree Monday, but it sure hit the comfort spot. I made some grain free biscuits with it and they really hit the spot and won’t upset my stomach tomorrow. My stomach has already got enough butterflies heading into the new school year ahead.
Slow Cooker Chili
Ingredients:
- 1 lb. ground beef
- 1 medium onion, diced
- 4 cloves garlic
- 2 red bell pepper, chopped
- 3 stalks celery, chopped
- 28 oz. can crushed tomatoes
- 1 cup of chicken stock
- 2 tbsp chili powder
- 1 tsp cinnamon
- 1/2 tbsp cumin
- 1/2 tbsp adobo sauce
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne
Directions:
1. In a large skillet, sauté the onions and garlic over medium heat. Add in the ground beef and cook until browned. Drain the excess fat and then transfer the meat mixture to the crock pot.
2. Add in the bell peppers and celery. Top with remaining ingredients and spices and stir everything together. Cook on low for 6-7 hours. Serve warm.
Biscuits
Ingredients:
5 egg whites
2/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
2 tbsp coconut oil
Directions:
1. Preheat the oven to 400 degrees F. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the coconut oil and almond milk.
2. In a separate bowl, beat the egg whites until peaks form. Fold into the flour mixture until combined.
3. Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 9 biscuits. Bake for 12-15 minutes, or until golden. Serve warm with a drizzle of honey or butter.
*Biscuit recipe courtesy of Paleogrubs.com
Reclaiming My Health 