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The perfect summer salad

The perfect summer salad

Mixed Greens with Berries and Honey-Glazed Nuts

I loved tasting this salad at our local grocery store a couple of weeks ago.  Make a double batch of the dressing and enjoy it with a salad at lunch with leftover protein from the evening before.  It is a quick and delicious light lunch or dinner and a definite keeper.  I hope you enjoy!


Preheat oven to 350 degrees. Line a baking sheet with foil; lightly coat with oil.  Combine oil and honey in a bowl.  Add nuts and toss to coat.  Season lightly with salt and pepper.  Transfer to prepared sheet and bake, stirring occasionally, 10-14 minutes or until lightly toasted.  Cool completely.

For the dressing, combine all ingredients (except shallots) in a blender and blend until smooth.  Transfer to a bowl and stir in shallots, if using. Season to taste with salt and pepper.  Just before serving, place greens in a large bowl and toss gently with dressing.  Garnish with berries, nuts, and cheese.  

Serve immediately.  Serves 4.



2 teaspoons olive oil
2 teaspoons honey
1/2 cup whole or roughly chopped almonds or pecans or hazelnuts


1/3 cup raspberries, blackberries, and/or blueberries
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon dijon mustard
1 small clove garlic, crushed and peeled (optional for autoimmune)
1/2 teaspoon honey
2 tablespoons finely chopped shallots (optional) salt and freshly ground pepper


10 cups mixed greens (about 8 ounces)
1 cup blackberries, raspberries and/or blueberries
1/2 cup crumbled goat cheese (optional)

Stand still

Stand still

Paleo in Paradise

Paleo in Paradise