Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Best Leftover Mashed Potatoes You’ve Ever Had In Your Life

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Is it true? Are these really the best leftover mashed potatoes? Tasha says so, and after reading this, I agree!

Best Leftover Mashed Potatoes You’ve Ever Had In Your Life

By Tasha Hackett

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The best leftover mashed potatoes. Okay! Sure. But the best? Lofty claims. I stand by my statement though. If you make the best mashed potatoes to begin with, which I do, reheating them is a breeze. Let me share my secrets with you. And yes. I know. Laura already told you six years ago. But dude, I’ve birthed three kids since then, it’s likely you could use a refresher as well.

Make leftovers on purpose.Yum

Yep! That’s my not so secret master plan to feed the people. I shared some stories on my Instagram about how food was really hard that day. I was sitting in the kitchen at 12:04 eating a homemade chocolate bar and the kids were running amok. There was no food. My kitchen was full of ingredients, but where was lunch?! This only happened because I lost my meal plan. True story. I wrote it all down on a scrap of paper. I went shopping for the ingredients. And then I lost the paper that was supposed to tell me what to do with those ingredients. (If only Laura had provided us really cute printout meal planning guides. Oh wait. She did!)

What’s the point? Yeah. The point is I had a pan of mashed potatoes in the fridge. I reheated it with a handful of cheese tossed on top. Opened a can of green beans and stirred in some bacon grease. Of course I gave them a handful of nuts for a smidge of protein and then I told them to eat and be thankful because Mom didn’t know what else to feed them.

mashed potatoes

You’re welcome, kids. Eat your leftover mashed potatoes.

Meh. It happens. Ain’t nobody going to starve today. Honestly, I shared because I felt the need to confess my homemaking woes. Like… Laura seriously makes food simple for us: Make a simple meal plan. Feed the people. I’m still the silly one who’s standing in the kitchen at 12:04 wondering what in the blazes I’m supposed to feed the people. Good, now that we have that confession out of the way. I will share with you the wisdom of leftover mashed potatoes.

First, make mashed potatoes. A lot of them. So many that your family can’t eat them all in one, two, three, four, or even five meals. Please tell me you’re following this train of thought, right? Make all the mashed potatoes. Do this when you have some spare time. On purpose. Your future self thanks you. Laura makes mashed potatoes like this. Easy peasy. If you want to do them the old fashioned way, peeling and chopping and boiling, just do yourself a favor and remember that you don’t need to chop them small! Big ol’ chunks of potatoes cook just as well when you are doing this well in advance of when you want to eat these.

mashed potatoes

You’ve a mountain of mashed potatoes. Now what?

Store them in baking pans. 9X13, 8X8, pie pans… anything that you can put in the oven for later. Sorry, back up–When you make your mashed potatoes, please, please, please add in all the butter, salt, and pepper. A touch of garlic is my standard and if you’re not on a dairy-free diet, be sure to add in cream cheese, and/or parmesan. Season them well, butter them well. Okay. Moving on. Your potatoes are cooked, seasoned, buttered, cheesed, and mashed. NOW separate them into meal sized portions in your extra baking dishes. You do have a plethora of extra dishes you’ve picked up at yard sales, right?

pan of mashed potatoes

Cover and freeze these leftover potatoes.

When you pull out the chicken to thaw for dinner, set out the pan of mashed potatoes. When you put the chicken in the oven, slide the potatoes in next to it. Boom. Done. Don’t ever serve cold mashed potatoes to your family again because you failed at getting everything on the table at the same time. Some people claim reheating these from the freezer makes them watery. I’ve never had this problem—perhaps because of the extra butter, cream cheese, and garlic powder… Either way. My preseasoned, prebuttered mashed potatoes from the freezer are a crowd favorite.

Is this clear to everyone? Yea? If you like to live on the edge like me, you will add more butter to the top of your pan of leftover mashed potatoes before you reheat it.

Please don’t ask me complicated questions like, “What temperature do you set the oven?” or “How long do they need to bake?” Girl… I put it in the oven and I cook it until it’s hot. (Sometimes I even put it in the microwave, don’t tell Laura, when it’s 12:04 and the people are hungry yesterday.) Count on at least half an hour if the pan is from the fridge, at least 45 min to an hour or more if it’s from the freezer. The size of your pan will make a difference. Stir it every 15 minutes if you want it to heat faster.

This works well if you’re serving it with something else that needs to go into the oven, like simple broccoli and bacon chicken. I would be sure to put it in the oven right away, don’t bother waiting for the preheat.

It’s not a 7 or 10 minute meal (unless you use the microwave) but it IS simple and doesn’t leave a mess and it’s GREAT for holidays or events and for Laura’s put-it-in-the-oven-leave-the-house-come-back-later trick.

Tell me. What’s in your potatoes?

What do we want? Mashed Potatoes!!!  When do we want it? Yesterday!!! Good job. Now you have a freezer well-stocked with yummy leftovers and you can have comfort food from scratch without the mess in your kitchen.

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird on the Prairie, spends most of her time with four chatty children that she homeschools and her incredibly supportive husband. They give her the kind of love people write books about. Connect with her on Instagram @hackettacademy and learn more about her historical romance novel at www.TashaHackett.com. Sometimes, Tasha and Laura even catch a glimpse of each other across the soccer fields while they try to keep their toddlers from blowing away in the Nebraska wind.

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Bluebird on the Prairie

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This is beyond exciting! Check out Tasha’s news!! And in case you’re wondering, I LOVE THIS BOOK. (I got to read it early, and you can bet I preordered a whole stack!)

Hey, it’s me, Tasha Hackett!

I have some of the most exciting news to share with you about Bluebird on the Prairie. Finally, I wrote a clean romance novel after years of work, years, and it’s now available for pre-order and will be released May 18, 2021 wherever books are commonly sold. 

I set out to write a romantic comedy that explores themes of grief and hope and finding love again after death. Was it possible to have a historical inspirational romance without riding double on a horse? (Which we all know would be highly uncomfortable.) Without anyone fainting? Without anyone physically being rescued? I wanted to write the book I wanted to read. Can the characters be so real that they’re relatable even if they’re from the late 1800s?

As I asked myself these questions and developed these characters I had no idea where God was leading me. When I started the book in early 2017 I hadn’t yet been through a spiritual fire. I stopped writing for over a year when I had my fourth baby. The person I was in 2019 (when finished the novel) was not the same girl who started it. It’s almost like God knew what he was doing all along. 

Bluebird on the Prairie is a witty love story. 

book cover of bluebird on the prairie

 

Bluebird on the Prairie is also story of what grief can feel like. 

back cover

Eloise Davidson is strong, enduring, wistful, angry, afraid, isolated, and determined. 

But what is her story about? Love. But also grief. 

Bluebird on the Prairie is a witty, compelling, and inspirational romance about all the good things like home, family, and love, but it’s about hard things like death, and grief… but also about this one time when Eloise was playing the creek with her toddler nephew and a strange man fell down the bank headfirst. Compared to other books of this genre, just imagine if Janette Oke met Mary Conneally . . . or Laura Ingalls met Karen Witemeyer. 

So there she is, wearing nothing but a wet chemise, which is absolutely scandalous, and a dirty man—who may or may not be attractive in the least—is sprawled out at the bottom of the creek bank. 

Hmm. What would you do? Suppose you better read and find out. ;-)

Pre-Order Here

Once upon a time there was a 12-year-old girl who started writing a book about a field of daisies and best friends who wandered into another world where they fulfilled a prophecy and saved the kingdom. Or something like that. Sadly, this girl never finished the story. It was me. Obviously, I was that girl. The story is still tucked away in a shoebox in my closet, thankfully; maybe I’ll finish it someday. What I’m trying to say is that 12-year-old Tasha wouldn’t be surprised to see my name on the cover of a book. Of course she’d say, “Well, yeah. That’s what writers do. They write books. Duh.” 

Sometime soon I’ll tell you some of the tale of how Bluebird came about. But for now, I invite you to hop over to my website and find out more about me and this novel. 

If you’re just here for a recipe and homemaking tips, check these out. While I was doing more writing and editing the past couple of years these are the recipes I turned to again and again. 

And the past five months of eating Paleo, these are some recipes we’ve been eating on repeat:

Cheers, 

Tasha

P.s. I forgot to mention, all pre-orders sold directly from my website, www.TashaHackett.com, will be SIGNED copies. The eBook will become available after the release of the paperback. However, upon release both the eBook/paperback will be available through any place books are commonly sold.

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Homemade Chocolate Bar

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Want to make a Homemade Chocolate Bar?! And here’s a fun new treat recipe from Tasha!

homemade chocolate

Homemade Chocolate Bar

by Tasha Hackett

This homemade chocolate bar recipe is everything I ever thought it could be. I tend to eat it all and so I make it small batches. Apparently, I have the self-restraint of a two-year-old near a puddle. Which is none-at-all. In case you haven’t been around two-year-olds lately, they pretty much do what they want. Thankfully this homemade chocolate is a good source of calories and protein.

 

Yum

A now a word about our homemade chocolate bar sponsor.

Laura once shared a recipe about Fat Bombs and we all said, “Ew, no.” Every now and then she talks about how hungry she is and is she ever grateful for these amazing goodies and we say, “Ew, no.” Initially, she explained how fat is good for our bodies because woman cannot live on salad alone. Secondly, she tried to be sneaky and change the name of these treats to “Healthy Chocolate Peanut Butter Cups.” Nice try, Laura. I can still read and the recipe is the same and know it consists of butter, coconut oil, peanut butter, cocoa powder, and a drizzle of honey. And I said, “Ew, no.” 

And Laura shook her head and thought, “Oh ye of little faith.”

When I was literally starving after switching to a paleo diet (not for weight loss, but for other health reasons) she said, “Tasha, you have to make the chocolate peanut butter cups.” I can’t decide if that’s hyperbole or not about the starving. I was ravenously hungry all the time. If you’ve ever cut out sugar and grains, you know how your body freaks out for about a week. I’ve been eating a paleo diet for over four months and chocolate is life. Except, you know, after Jesus. Obviously. He’s literally life and light and I hope we know I’m speaking superfluously here. But figuratively . . . chocolate is life. I can honestly say that I’ve used significantly more cocoa powder the past four months than I ever have in my life before. 

Why buy the chocolate when I can easily make the chocolate? 

I confess, when Laura shares a recipe, I glance at it and then I take it cruising through the backroads. Is anyone else guilty of this? Therefore, keep reading Laura’s post if you want simple. If you want mostly simple and a heck of lot more ingredients, then also read my posts . . . Whew. Glad I got that off my chest. 

It is here. The chocolate bar that beats all chocolate bar cravings. Come one, come all, and enjoy the gluten-free, dairy-free, honey-sweetened granola chocolate snack thing that will make you wish I was your favorite aunt. 

I have been known to eat these in public and then share the bounty with my fellow mom-friends. (Living the dream over here. There are friends, and then there are mom-friends. #ifyouknowyouknow) This homemade melty chocolate bar has been met with surprise statements of, “This is really good!” As if they, clearly, didn’t think homemade paleo “sugar-free” chocolate would be any good. Oh ye of little faith.

Boy, we showed them! 

I mean, eh-hem, I am modestly pleased when others enjoy the food that I make. So how’s about it? You ready for me to quit gabbing and give you the recipe to my honey-sweetened granola chocolate bar thing?

Okay, it is practically Laura’s Honey Sweetened No-Bake Cookies. Except I took her recipe, skipped off the highway, and drove through the country roads and a few corn fields. Figuratively. Literally, my car would be ruined and there would be no chocolate. Maybe a huge fine. Possibly jail time. Is there chocolate in jail? If so, it wouldn’t be as wholesome as this one.

homemade chocolate bar

This is a huge batch I made to share.

A word about the ingredients in this chocolate bar:

I replace all peanut butter with almond butter. Thankfully, I find it at Sam’s Club for a reasonable price or I make it myself. I go through about a tub a week. Yet I continue to lose weight. Figures. Feel free to use a natural (thick) peanut butter.

Butter is not technically paleo. Use ghee or make your own ghee by warming the butter and scraping off the white foamy stuff. But I’m not concerned about butter. Also, ghee is expensive and I always have butter in the freezer because I buy all of it when it goes on sale. (That’s a hyperbole, I don’t literally buy it all. That would be ridiculous. And rude. And against the rules. I have a heart.)

Where to get Cocoa Powder

Remember that cocoa powder is not all created equally. I buy Better Body Foods Cacao Powder from Amazon and it’s yummy. Actually, I subscribe to it and it shows up on my porch. *Voila* But I’m not going to tell you how many bags I’ve used since January. Mind your own business, mmk? Whatever you do, do not buy the cheapest store-brand variety, it’s not as good. Laura recommends this kind and it’s her favorite. (<— use the code home to get 15% off your purchases at Olive Nation!)

If you’re a rule-keeper and legalistic, there is sugar added to dried cranberries and cherries. If you can find some without sugar, the more’s the merrier. Dried cherries are my all-time favorite, but they’re expensive. I hoard them. Therefore, I share less frequently with my children. Literally. 

Always buy unsweetened coconut flakes. There are tons of varieties all over. (Figuratively. There are literal tons of coconut flakes. But only a figurative ton of brand varieties because brand names cannot be weighed.) I subscribe to Terrasoul on Amazon and get six bags at a time and they’re squirreled away in the basement pantry. 

A homemade chocolate bar blessing

May your homemade chocolate be as delightful as watching your toddler march his new rubber boots into a puddle.

Go ahead, bless your neighbors, your friends, your family, and your mom-friends.

chocolate blessing

Typing this out at the library and chuckling to myself every now and then has been a delight. But now I’m going to mosey around the bookshelves and look for a new historical romance to enjoy. Before I go to bed tonight, I will make myself another batch of homemade chocolate because somebody ate the last of it a few days ago and now that somebody is going to do something about it. Literally. 

chocolate bar recipe

Homemade Chocolate Bars

5.0 from 2 reviews
Homemade Chocolate Bars
 
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Author:
Ingredients
  • ½ - ¾ cup honey
  • ⅔ cup natural almond butter
  • ½ cup butter or coconut oil
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3-4 cups total of a combination of dry ingredients such as: pumpkin seeds, sunflower seeds, chopped pecans/walnuts, dried cranberries/cherries, unsweetened coconut flakes.
  • Suggestion: 1 cup pumpkin seeds, 1 cup unsweetened coconut flakes, 1 cup dried cherries, ½ slivered almonds, ¼ cup sunflower seeds
Instructions
  1. In a medium-sized saucepan, stir together honey, almond butter, butter or coconut oil, salt, and cocoa powder,
  2. Melt and stir ingredients over medium heat until well combined and slightly bubbly.
  3. Remove from heat.
  4. Add vanilla extract and dry ingredients and stir until coated.
  5. Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet OR pour into a parchment paper lined 9X13 for a granola bar OR pour into one or two parchment paper-lined cookie sheets for chocolate bark.
  6. Chill Homemade Chocolate Bars in the refrigerator until they are set, about 1 hour. Cut into bars.

Go forth and make a homemade chocolate bar!

Thanks for sharing and blessing others with this recipe! Finally, be sure to let us know when you take a recipe and cruise through the backroads. Take us on the scenic route with you.

Tasha HackettTasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a Christian historical romance releasing Spring 2021. Sunshine, homemade chocolate bars, or hot chocolate—whichever is more readily available is her fuel. While she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Most of her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.TashaHackett.com or Instagram @hackettacademy

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Spaghetti Squash for Delightful Sapiens

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This is a regular (albeit amazing) spaghetti squash recipe. It’s intended for all people, mankind, and sapiens. However, WordPress informs me that titles with uncommon words perform better. Sapiens fits the bill. Ha!

Simple Paleo Spaghetti

I’ve been eating a paleo diet for over three months! Simple meals are slowly making their way back into my life. I spent the first month floundering and relearning how to use my kitchen. The second month I discovered all the “junk” food I could make with honey and maple syrup and and ate an insane amount of homemade chocolate. But I’m rocking this new diet now. My crowd-pleasing, feed-the-people meal is either a ginormous salad with Almond-Orange Dressing or spaghetti squash. (Or both.)

The spaghetti squash topic has already been covered by Laura. 

spaghetti squash

Yum

If you search on this sight you will find multiple spaghetti squash posts. Like how to cook it in an instant pot. (Highlights: Gut it. 5 minutes. Or leave whole and 20 minutes.) But, I had more information to share. I’ll see your spaghetti squash and I’ll raise you sausage. At first I was afraid this idea was too simple to even bother sharing, but after our great dinner last night with friends, they encouraged me to please share. Mostly because she wanted the “recipe.” 

Make it now. Eat it later. It’s a no-fuss dinner. 

Here’s how it went down. One morning I remembered I had a meeting scheduled at my house the next day. This meeting would last until suppertime. Therefore, I wanted to make something I could pop in the oven at four o’clock and then feed the delightful sapiens at five o’clock. No prep. No mess. 

While I was overseeing third-grade math and language arts I baked two spaghetti squash in the oven (In short, slice in half, gut, bake “bowl-down” at 350* for 40-50 minutes. Or use the instant pot. Or bake whole and gut later). I chopped romaine leaves and other vegetables for a nice salad and put it all-together in a bowl in the fridge to be served with the amazing Almond Orange Paleo Dressing. Next, I cooked two pounds of pork sausage. 

When the squash was thoroughly cooked, I pulled it from its shells with a fork. This next part is where it gets exciting. THEN I mixed it with the sausage and a can of pasta sauce and spread it all into a 9X13 pan. Done. Mostly. 

A pre-made simple meal!

The next day, I simply popped the pan into the oven and re-heated it at 350° for an hour. At five o’clock the smell filled the dining room and I remembered I had completely forgotten to extend the invitation to dinner to our friends. “Oh, hey. You guys wanna stay and eat with us? Dinner’s already in the oven. We’re having squash and salad and stuff.” Haha. Who could turn down an invitation like that? They stayed. A good time was had by all indeed. Especially by my four-year-old, who cleaned his plate and spent the majority of the meal explaining, in detail to fresh ears, everything he knew about dinosaurs. 

looking at books

Simple meal prep is the best kept secret for the ease of serving other sapiens.

I want to be able to host and feed the people at a moment’s notice. When I first switched to paleo, I wasn’t able to do this. How could I bless others when I was following detailed recipes that included ingredients I wasn’t used to and only had enough on hand for four servings? After weeks of learning new skills, I’ve been able to put Laura’s good advice to work with my new diet requirements. I have pre-formed Salisbury steak (fancy burgers) in the freezer. I have riced cauliflower and shrimp on hand for quick and fun stir-fry. My fridge is usually full-to-bursting with fresh vegetables for snacks and salads because that’s fast food around here. Homemade chocolates, almond flour muffins, and green smoothies are a new staple. Whatever your diet needs, there are ways to make it simpler. I’m sure of it! 

Premade Spaghetti Squash Dinner
 
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Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • Two Spaghetti Squash
  • Two Pounds Pork Sausage (or regular ground beef or pork)
  • 24 ounces of pasta sauce of your choosing
  • If using a plain pasta sauce, add salt, pepper, garlic, and Italian seasonings to taste.
Instructions
  1. Slice the squash down the middle to make two bowls and discard the seeds with a spoon.
  2. Oil the cut rings and place bowl-down on a pan with edges. Bake at 350 for 40-50 minutes.
  3. To check for doneness, a knife should easily slide into the squash.
  4. Brown the sausage in a skillet, pour off the extra grease if desired.
  5. Mix the squash, sausage, and sauce together. Add any extra seasonings to taste (salt, pepper, garlic, etc.)
  6. Serve immediately, or spread in a 9x13 and refrigerate up to three days.
  7. To reheat, put the cold pan in the the oven and then set to 350 for an hour.

Have you ever given spaghetti squash a chance? 

I double-dog dare you to make it for dinner this week. Only mix in some great sausage and pasta sauce and voilá: Simple dinner for the masses. Just to be clear: viola is a musical instrument (played by skilled sapiens). Because I already knew that, I did not *ahem* need to search the web for the proper spelling of the French term “to suggest an appearance as if by magic.” Ya learn something new every day!

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird on the Prairie, a Christian historical romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.TashaHackett.com or Instagram @hackettacademy

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Almond Orange Paleo Salad Dressing

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This post may contain affiliate links which won’t change your price but will share some commission.

Tasha’s here again with an awesome new recipe just in time for spring!

Almond Orange Paleo Salad Dressing

by Tasha Hackett

What’s with the Paleo, Tasha? Okay! Sorry, just read this instead: Sugar-Free, Dairy-Free, Soy-Free Salad Dressing that will make you and your family cry tears of joy. Better? Hmm. But really, I can hardly describe the level of happiness this paleo salad dressing makes me. I never knew a salad dressing was capable of bringing forth such an emotion. Almond butter and orange juice? Who knew! Don’t be scared. This paleo salad dressing is delicious on, wait for it, SALAD, but also works great as a veggie dip. In fact, it is even edible straight from the table as pictured below. Not recommended. But acceptable.

toddler messes

Yum

My salad dressing is better than your salad dressing.

The original recipe that I adapted had a few more ingredients and it only made one tiny serving of dressing. I don’t know about you, but if I’m going to go through all the trouble of making a salad dressing from scratch to eat with my paleo food . . . I’m making more than one tiny serving. Clearly, the chances are high that I will be eating salad again in the near future. I’ve made some version of this dressing at least 5 times in the last month. If you’re drinking your salad, skip the dressing and add some fruit. **Insert puking face if you just envisioned drinking a garlic and olive oil flavored smoothie.

Almond Orange Paleo Salad Dressing

Make as directed for a typical dressing consistency. Though if you want it thicker, just add more almond butter. My salads are usually quite epic. I will rarely just eat lettuce, but this dressing has enough going on, that I have eaten it on plain old leaves before. My kitchen hack with this paleo dressing is to make it in my almond butter jar when there’s about half a cup left. Saves times scooping almond butter AND I don’t have to wash any jars just yet. Sometimes I’m pretty smart like that.

My new favorite salad includes the following:

  • Mixed greens (heavy on the spinach)
  • Chopped romaine hearts
  • Pumpkin seeds
  • Sunflower seeds
  • Chopped avocado
  • Slivered almonds
  • Dried cranberries or cherries
  • Chopped cold meat of some kind (ham, chicken, salmon, tuna, or even boiled/scrambled eggs, etc)
  • Chopped dill pickles (tricks me into feeling like I’m having a sandwich)

Yes. My toddler eats salad. What can I say? I think it’s the dressing.

Toss it all with Almond Orange Paleo Dressing and my kids fight for the last serving.

I’ve been serving my family made-from-scratch salad dressings for years and I absolutely love how freely we use them. No worries here about what we’re smothering our vegetables in. As a result, we don’t skimp on the dressings for health reasons. Everything in this dressing is Food. For. Fuel! Go make ya some and tell all your friends about how amazing it is and then invite them over for salad. I dare them to go home hungry.

Salad for dinner! Again! #paleohasmelike #sorrynotsorry #iheartsalad

Almond Orange Paleo Salad Dressing
 
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Prep time
Total time
 
Author:
Recipe type: Dressing
Serves: 2 Cups
Ingredients
  • ½ Cup Almond Butter
  • ½ Cup Red Wine Vinegar
  • 1 Cup Olive Oil (Can use part MCT oil or other oils)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Granulated Garlic Powder (Or two fresh cloves, minced)
  • Juice of two Oranges
Instructions
  1. Mix all ingredients and stir or shake vigorously.
  2. Taste and adjust to preference.
  3. For a thicker dressing, add more almond butter.
  4. For a sweeter dressing, add a splash of apple juice.
  5. Store in the refrigerator.

 

Quick! What’s your go-to salad dressing? Store-bought or make your own?

Lastly, be sure to check out some of the other dressings on our site.

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird on the Prairie, a Christian historical romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.TashaHackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Decadent Simple Paleo Pudding

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Decadent Simple Paleo Pudding

by Tasha Hackett

I was Surprised by my Love of Paleo Puddings 

I’ve been eating a paleo diet since December 20th. Do some math there—it’s been a few days! And for most of that time, there was no pudding. Truthfully, I was blindsided at first: No sugar of any kind, no grains of any kind, no legumes of any kind, and no dairy of any kind. Quickly I discovered a whole new world of food that has brought delight to my family as well. One of our favorites is Salisbury steak with a mushroom gravy and mashed potatoes and asparagus. I’m drooling just typing about it. 

coconut vanilla pudding

Yum

paleo vanilla pudding

And Then There was Coconut Vanilla and Pumpkin Pudding

Most winters I make Laura’s vanilla and other flavored soothers for my family. Instead of hot chocolate when they come in from the snow, they get a protein packed healthy version.

My paleo version, I believe is even healthier, doesn’t have any dairy, hardly any sweetener, and a solid amount of healthy fat for growing kids and all of us using up so much energy trying to stay warm this winter. 

Dairy-Free Paleo Pudding Special Ingredients

Coconut Cream  

I ordered a case of this from my local grocery store for a small discount. It’s not cheap. But I found I can get it for much cheaper from Azure Standard. (Currently $2.30/can.) Though I haven’t tried the Azure ordered cans yet, it will be coming on the truck in a couple weeks! Canned coconut milk has a higher percentage of liquid and less of the fat/oil. You can use that in this recipe instead of canned coconut cream, just factor in the extra liquid. You may need to add more thickener. 

Coconut Milk in a jug

I buy the jug in the cold aisle and go through about one a week. Be sure to buy unsweetened and check labels if there are options at your grocery and get one with the fewest amount of added ingredients. I use this in my coffee, smoothies, baking, and pudding! It is much yummier than almond milk. I’m just going to pretend I didn’t even mention almond milk, because I like to pretend it doesn’t exist. Almond Milk in my opinion is one of the most disgusting . . . blech. So, don’t even. Get yourself some unsweetened coconut milk from the jug. 

Egg Yolks

You can make this recipe with whole eggs, but I’ve had better luck just using the yolks. Egg whites will curdle and get chunky if you heat past 165* and nobody in my family wants to eat curdled pudding. Save the whites in another bowl because you can use them in baking or scramble with a few other eggs. Go ahead and store them in the fridge for a few days. 

Arrowroot Powder

I ordered a bag of this years ago and use it in place of cornstarch. If you’re not on a restrictive diet, cornstarch will work. Or you can skip this entirely if you want to drink your pudding. A healthy gelatin powder, or collagen works to thicken puddings, but they thicken upon cooling. To recap: if you use gelatin to thicken pudding, it will not thicken on the stovetop!

Sweetener

My preference is maple syrup. For the vanilla pudding recipe, I only used one tablespoon. I think the natural coconut cream is quite sweet. The vanilla extract needs the sweetener, I think. If you wanted to try this with NO syrup, I suggest going very easy on the vanilla extract. The pumpkin recipe calls for two tablespoons to counter the spices and vanilla. Start with less, you can always add more. Feel free to experiment with honey or stevia or other sweeteners of your choice. 

Simple Paleo Vanilla Pudding

  • Four egg yolks
  • One 13.6 oz can of coconut cream
  • 13.6 oz of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt

Mix those three together in a pot and then turn on the heat. Be careful not to boil.

Scoop out a ¼ cup of pudding and mix a slurry with ¼ cup of arrowroot powder and stir it back in the pot.

Once it begins to thicken, turn off the burner and add in:

  • One teaspoon of vanilla extract
  • One tablespoon of maple syrup. 

Taste and adjust sweetener if necessary. 

Either drink warm or chill for pudding. 

Frequently I serve this chilled for breakfast with toasted shredded coconut and pecans, blueberries, sliced bananas, apples, or any other toppings to create a full breakfast. We love this for a make-ahead breakfast. My kids can’t get enough. 

Simple Paleo Pumpkin Pudding

The same as the vanilla pudding, except add in:

  • A can of pumpkin,
  • 2-3 teaspoons of pumpkin spice
  • An extra tablespoon of maple syrup to counter the spices 

I poured this one in a paleo pie crust and pretended I was eating pumpkin pie for breakfast and had enough for six small servings for the next day. (No, it wasn’t as thick as a traditional pumpkin pie. But it was just as good!)

paleo puddingpumpkin puddingpumpkin paleo pudding

Psssst! All of these great ingredients can be purchased from Azure Standard!

Paleo isn’t a Prison

Clearly I’m not saying everyone must eat the way I do, but I have found it to be more freeing than I ever expected. My motivation for staying on this diet is different than most. If you’re curious about that, ask any questions you have! I’d love to chat about it. I’ll just briefly explain, though some people have found great success losing weight with this meal plan, that is not my goal. I’ve suffered headaches for over a decade, and recent lab results show evidence of chronic inflammation and infection among other things. In a nutshell, the paleo diet eliminates all foods that are prone to causing inflammation, as well as cutting out any processed foods that add toxins that prevent my body from healing itself. 

God is Greater than Paleo

While I 100% agree that love is better than food and who even cares about free-range chicken anymore? I know I’m on the right path. Laura spent years developing simple recipes and then they were there for her when she needed them! I believe the same has happened to me, for the first time in my life I have the budget to purchase more meat, vegetables, and nuts, to fill in the extra calories I’m no longer receiving from grains and beans and other “cheap” fillers.

Honestly, two years ago I fed my family on $200 a month. Six months ago it was about $450 a month. Paleo food for six (thankfully three of them are still tiny) is costing me $900 a month. If a doctor had told me to eat this way three years ago I would have cried. Point is: Food isn’t everything. Do what you can. Love your people. Love yourself.

Right now, for me, loving my people and myself means spending more time in the kitchen figuring out how to make paleo simple. For Laura, it means spending less time in the kitchen and more chicken nuggets. And we are not trying to confuse you. Ha! 

toddler messes

And just in case you think I have my act together, this salad-dumbing disaster, in some form, happens daily. Canned chicken on salad is a go-to lunch for us and that is not the face of a repentant toddler.

What’s your greatest struggle in the kitchen right now? Are you spending more or less time in the kitchen these days? Have you ever been put on an elimination diet of some form?

Paleo Coconut Vanilla Pudding
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk, in a medium-sized pan.
  2. Add a few dashed of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.

Try both and tell us your favorite!

Paleo Pumpkin Pudding
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast / Snack
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • 1 can of pureed pumpkin
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 3 teaspoons of pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk in a medium-sized pan.
  2. Add a few dashes of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla , spice, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.

 

 

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird of the Prairie, a Christian romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Paleo Southwest Crockpot Chicken Supper

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This post may contain affiliate links which won’t change your price but will share some commission.

Since when does Laura care about paleo foods? Oh, dear. Well, she doesn’t. But Tasha is trying a new thing with surprisingly great success. Paleo Southwest Crockpot Chicken Supper has been a favorite and it will definitely be added to the regular rotation.

I bet you’re wondering what’s with the trendy diet we’ve jumped on. Here’s the thing… I’ve never been inclined to jump on any type of diet because I didn’t believe in the idea of cutting out entire food groups. Let’s not even get into the details about how jumping is a high impact exercise and could be harmful if you are dealing with chronic achy joints and headaches. (I recommend yoga and stretching for beginners.) But elimination diets? I’m not here to argue the case of the paleo food choices. Except I will tell you, I paid a good amount of money to a doctor to get to the root of my achy joints and headaches and weird mood swings. He is making me eat paleo. At first, I was incredibly discouraged. I ranted and raved about how much I disagreed with the concept.

What is Paleo?

NO Dairy and NO Grains (including corn, oats, rice, quinoa, etc) and NO Legumes (including peanuts and soy) and NO sugar. WHAT IS LEFT!?!?!? BROCCOLI AND CHICKEN!? Poor Tasha. She can only eat broccoli and chicken. I was at Laura’s house (and we should have snapped a picture to document the momentous occasion) and I pulled a Laura and ate the spinach leaves directly out of the tub because I was so stinking hungry, but a few days later an amazing thing happened.

First, I must have gotten over the sugar craving hump because I wasn’t starving all the time anymore. Secondly, I discovered recipes that included a variety of flavors and foods I had never tried before. Dressing recipes with fresh squeezed orange juice, almond butter and garlic. Say whaaa? But it was amazing. I began making my own nut butters because all the ones I found in the store were too expensive and had added sugars.

Paleo supper isn’t always simple . . . so far.

paleo chicken supper

Yum

Because I’m still in the newish phase of this paleo food thing and I’m following a lot of other people’s recipes, food prep has been a priority of my life lately. Slowly I have been adapting the recipes I like to fit the simple standard that Laura has been teaching us. But the amount of chopping and sautéing that I’ve been doing the last 45 days is more than I would prefer. One important thing I’ve been learning is to start seeing onions and peppers as a solid filler, not a seasoning. Many of the paleo recipes call for a hefty amount of vegetables.

Southwest Crockpot Chicken Supper

paleo chicken

From start to finish this recipe took 5 hours. 10 minutes of chopping (but I use my nifty food processor for onions and garlic), leave it in the crockpot for four hours. Another 10 minutes of work to shred the chicken, chop the peppers and then let it simmer together for a few minutes. Work time for this paleo chicken supper? Perhaps 15 minutes. I served with avocados on top and ate it as-is. You could serve on top of a bed of greens or if you’re not on a restrictive diet, then you can add chips or tortillas and sour cream.

Paleo Southwest Crockpot Chicken Supper

Paleo Southwest Crockpot Chicken Supper
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Southwest
Serves: 8
Ingredients
  • 4 pounds boneless skinless chicken breasts or thighs
  • 2 red onions, chopped
  • 4 cups salsa
  • 6 garlic cloves, minced
  • 3 Tablespoons homemade taco seasoning
  • 2 jalapeño peppers (optional)
  • 4 bell peppers, chopped
  • 2 avocados, chopped
Instructions
  1. In a crockpot, combine everything except the bell peppers and avocados.
  2. Cover and cook on low for 6-8 hours or high 3-4 hours.
  3. Remove chicken and shred with a fork and return to pot.
  4. Chop peppers and sear in a skillet for 4 to 5 minutes until roasted.
  5. Add peppers to crockpot.
  6. Stir and cover.
  7. Let simmer on high for another 20 minutes, adding water if needed for desired consistency.
  8. Top each serving with chopped avocados.
  9. Reheats well for left-overs.

Paleo tricks

Did you know Laura already had a ton of paleo recipes on her blog? Or at least ones that are easily made paleo by adjusting only a few ingredients. Here are three treats that I have returned to a few times this year.

Chocolate Peanut Butter Cups (subbing almond butter and I use double the cocoa powder and a pinch of salt)

Simple Almond Flour Muffins (either cheat and use the butter or sub coconut oil)

Vanilla Pudding (Sub coconut milk and top with fruit and nuts for a full breakfast)

Do you have any favorite dairy-free, grain-free, legume-free, sugar-free recipes?

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird of the Prairie, (a Christian romance releasing Spring 2021), is fueled by sunshine or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How to Use a Cast Iron Skillet like a Pro

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I’ve loved and recommended using a cast iron skillet for years. Today, Tasha will tell you how to use one like a pro!

How to use a cast iron skillet like a pro

by Tasha Hackett

I didn’t know how to properly cook with a cast iron skillet until very recently. 

Even though I have prepared food almost exclusively on my cast iron skillet, I continually burned food or the food stuck so badly I spent far too long scraping it off the bottom and reseasoning again. 

I burned the pancakes on my cast iron again and I was sad. As I served my family I said, “I know it’s burned. Sorry. It is what it is. This is the last of the flour, I’m not making anything else. Sorry. Just eat it. I know it’s burned. Sorry. Don’t ask me why it keeps burning.” 

I burned the zucchini patties and I was sad. “I don’t know why they’re burning! The bottom is burned before I can even flip them without it falling apart! I turned it down and they’re still burning.” 

The scrambled eggs stuck to the bottom of the pan so badly I felt like I sacrificed two whole eggs to the cast iron gods. 

Please tell me I’m not the only one who struggles with the cast iron skillet? 

Figuring out how to use a cast iron skillet shouldn’t have taken me this long.

 

With all my struggles, you may be asking, “Why do you even use it if it causes so much trouble?” A few reasons. 

Now that I know how to use a cast iron skillet, I love it even more.

Foremost, I like the simplicity of it. I use this one pan multiple times a day. I clean it after each meal and it lives on my stovetop. The nostalgia that this is the same type of pan the pioneers used hundreds of years ago speaks to my author soul. I don’t wear 1800’s dresses, or travel by horse or train or write letters with an inkwell, but by golly I can cook with the same pan! (In theory, except I was disproportionately burning everything.) Another main reason I like to use it is that I don’t trust modern technology when it comes to our health. Teflon is bad for you–correction, teflon is bad for you when heated. HA! 

I know there are other non-stick pans out there today that claim to be non-toxic, but I haven’t had the time to look into them yet. (I’ve been far too busy wondering why I keep burning the Simple Tuna Patties.)

cast iron eggs

Here are my how-to tips for using your cast iron skillet:

  1. Start with a well-seasoned cast iron skillet. Which I have. Many times. Keeping it well-seasoned was my problem. Seasoning a skillet is simple: Clean. Dry. Rub a teaspoon of vegetable oil or lard all over. Top, bottom, outside, underneath, and the handle. Bake upside down in a 350* oven for an hour. Let it cool in the oven before putting it away.
  2. Be patient. Let the pan preheat at a low temperature for up to five minutes before cooking on it. A drop of water should immediately sizzle and then you may add the oil. If the butter, oil, lard, etc., is smoking, that means your skillet is too hot. Heating a cast iron skillet/pot/pan on high heat right away, especially on an electric stove, causes the iron to expand and heat unevenly and can cause warping. This is one of the only things that will ruin your skillet.
  3. Preheat the oil. Do this after the pan is preheated. Again, if the oil smokes or burns, this is a bad sign. If the butter is burning, the pancakes will soon be burning. (You’d think I could have figured that out sooner.) On my gas stove, I do most of my cooking just above Low or directly between Low and Medium. On my stove, the butter burns at Medium. Once the pan is heated, if you turn the temperature down it will not immediately make a difference. One of the pan’s strengths is the ability to hold heat. Therefore, adjusting the temperature up and down while you’re cooking isn’t going to work well for your food or your taste buds. Or your family’s trust in your cooking abilities. Have patience while preheating, and you will quickly learn where to set the temperature and can leave it there.

  4. Do the sizzle dance.

  5. The food should sizzle as soon as it touches the pan. Food that doesn’t sizzle means your pan wasn’t preheated enough and now your food is going to stick and then probably burn. (Preheat the skillet even if you are baking cornbread in the oven. The sizzle as you pour in the cornbread batter will create a delicious crust and keep the wet cornbread from sticking to the pan.)
  6. A properly seasoned cast iron skillet is easily cleaned with a wipe-down of a paper towel or hot water and plastic scraper. Boiling water in the pan, using soap, or not properly drying will cause your pan to rust and this is bad. If the pan rusts, you get to scrub it off with a steel brush and do the reseasoning thing again.
  7. Whenever dry spots appear on the pan, it’s time to reseason. If you use enough oil while cooking on the pan, you shouldn’t have to do the reseasoning thing more than a few times a year. If that. But… if you were anything like me and frequently burned the food and then had to scour it off with hot water, reseason it as often as necessary until you’ve perfected the patience that is required for preheating your pan. 

And that’s how to use your cast iron!

cast iron onions

This pan was not preheated. There was no sizzle when the onions were added. The butter wasn’t melted and then it will later burn.

I’m curious, how many of you have skillets passed down from your grandma? Years of history and thousands of meals prepared in a pan that is still in great use today? Amazing!

I love to invest in things that will last. Cast iron is just one of those things. Now that I know how to really use mine, I foresee some delicious pancakes in my family’s future. 

Tasha HackettTasha Hackett, friend of Laura, is fueled by sunshine or chocolate, whichever is more readily available. Recently embarking on a paleo journey to combat some chronic inflammation, she is still finding ways to eat chocolate. Though she proudly sings every word of the Wee Sing Silly Songs albums and often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women—specifically young moms. Most of her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. Her debut novel, Bluebird on the Prairie, a heartwarming Historical Romance will release spring, 2021. You can connect with her at www.tashahackett.com or on Instagram @HackettAcademy. 

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Can Mom Have More Fun?

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Can mom have more fun? Any fun at all? How is it even possible with all these responsibilities? I absolutely adore this post from Tasha. I cried through it, because my mom-life is full and amazing but hard and exhausting. I needed this. I’m guessing you might too…

Can Mom Have More Fun?

by Tasha Hackett

Being a mother is amazing. A-ma-zing. But being trapped and tied down weighs on me until I might crumble. When all the parts of me that made me Tasha turn into Mom Mom Mom Mom, I begrudge this life that I find myself in. Sometimes it appears I’ve forgotten how to have fun as a mother. This post is because I know I’m not alone. I know I’m not the only overwhelmed mom out there who needs to hear this.

Why is it hard for moms to have more fun?

Of course it’s a foolish thing to wish myself out of where I am. I mean, come on! This is my happily ever after! This is the life I always wanted, always assumed I would have. As a kid, I hardly had any career goals because I knew I would be home with my kids doing all the things I loved–cooking, creating things, teaching my kids, singing, playing, holding babies and going on adventures with my mom friends and their kids. But instead I’m stuck doing laundry, and dishes, and managing the budget, and sweeping the floor over and over and over again until I’m staring at this home I’ve built around me and wanting to take a sledge hammer to all of it and go live in a cabin in the woods–which I would hate by the way, unless my family came with me because I totally love them. 

As it turns out, God absolutely and completely knew what he was doing when he gave me these kids. Motherhood is a baptism by fire, and it’s growing me into a woman of courage and strength and refining me into something beautiful. (Right?! God love me for it, but I am so stinkin’ broken.)

tasha and baby

Why is the fun gone?

You know why. For those of us who are in the grind of raising little tiny kids, we have routines that must be abided. We mothers are stressed by all the things we’re in charge of rattling around in our brains. When meals, sleep, and routines get out of whack, everyone pays for it. The energy it takes to simply survive doesn’t always leave much room to have more “fun.” Now, let’s be clear. I am not talking about creating more fun for the kids. No, I’m not worried about their fun. They get to play, play, play all the live-long day. I’m interested in mothers. Why aren’t we having fun? As a parent, am I having fun? Am I fun? What used to be fun? Is it still fun? Why not? What else can I do that makes me happy? 

tasha

Side story about how much fun I had the past three years. 

Incidentally, the past three years have been a doozy. Blessings upon blessings, but also a pile of personal, internal, trials. In the meantime, I thought it would be a good idea to start my writing career. Maybe not the best timing with the whole birthing of the fourth child and all. 

But here I am, and writing has been so much stinking fun. 

During the first lock-down of the pandemic, the husband worked from the basement. I seized the opportunity of the extra time and support and finished my novel, Bluebird on the Prairie. I don’t tell you this to brag . . . nope, okay, I’m bragging a little. . . but mostly because I am amazed and full of joy at having completed such a magnanimous accomplishment that I can’t help sharing it. Was it ever so much work? Yes. Girl… yes. So. Much. Work. Guess what else it was? Rewarding. And, you guessed it. Fun! It was fun. 

A crazy thing about writing books is how much I learn from my characters when they start speaking all by themselves and spout off random bits of wisdom that I never could have thought up on my own. They’re smart like that.

Please read this scene snippet that tugs at my heart: 

Zeke lowered himself to the ground and leaned against the tree. “It’s not that I’m not grateful, because I am. But I can’t . . . I’m not a farmer. I don’t want to be a farmer.” He set his hat on the ground. Running both hands through his hair before clasping them behind his neck, he sighed. “I don’t know, Chipmunk, do you ever feel like everyone’s got a plan for your life, and forgot to ask how you felt about it first?” 

“Why do you call me Chipmunk?”

He grinned at her. “Wouldn’t you like to know.”

She pulled a handful of grass and threw it at him. The wind caught most of it and she watched it drift. “I envy you.”

“How so?” 

“You wanted to go, so you did. To have that kind of freedom. To be brave enough to take a chance.” 

“Stupid enough, you mean. Did you get a good look at the goober who fell on his face? That man was lonely, dirty, and starving.” 

Eloise did remember, and blushed thinking of it. If it hadn’t been for her standing in the creek only half dressed, he never would have fallen. “At least you keep smiling through it,” she said, “I don’t know how to have fun anymore.”

“I just do what makes me happy. Within reason . . . Fried chicken? Makes me happy. Catching frogs? Makes me happy. Singing? Makes me happy. What makes you happy? Do that.” He shrugged, like there was nothing to it.

What did make her happy? There were things she used to do for fun, but when put to the question she was stumped. 

Zeke prodded. “There isn’t anything you do, that makes all the bad stuff disappear for a while?” 

“I don’t know. If there is, I’ve forgotten.”

Can I share a fun secret? 

Fun doesn’t need to be extravagant. Sometimes I forget to be happy. It’s wrong and it’s not God’s plan for me. Sometimes I don’t know how to have more fun as a mother. I get so caught up in what I can’t do and what I wish I could be doing, that I don’t make use of the fun freely available. One of the things that brings me joy is writing. And so I do, and I did. Laura lets me talk to you and I have dreams of many more novels to come! But… the simple, freely-available-doesn’t-cost-anything fun? That comes from a spirit of peace. A peace that knows my kids are well loved, even if their rooms are a mess because I haven’t properly trained them on how to keep them tidy. A peace that extends to the husband when he’s 20 minutes later coming home from work than I expected.

tasha and kids

Peace comes from knowing I am worthy of God’s love. 

Listen up, friend. You are worthy of God’s love. He didn’t raise his son from the dead for someone he didn’t love. He didn’t come back from the grave for us to walk about the house grumpy about laundry! I believe He wants us to have life, and have it to the fullest–not just later, but now! Absolutely we are called to sacrifice so much of ourselves. But nobody ever asked us to stop having fun, we did that all on our own. 

Here’s how I had fun today: 

  • When the kids played in the yard, I read a book for 45 minutes. 
  • When the kids asked for a snack I opened a jar of peanuts and gave it to them. And then showed off, unsuccessfully, how I could throw and catch one in my mouth.
  • While the baby played with a stack of books I got on my hands and knees and growled at him until he looked my way, then I slinked towards him like a tiger. He squealed and laughed at me. 
  • I was blasting show tunes on my phone when Ben came home from work (20 minutes late), and as I sang along, I started dancing for him. He pulled me into his arms, twirled me around a few times and dipped me over his knee before the kids claimed his attention. 
  • At dinner I shared a new book idea with the kids and asked them to come up with any funny things that might happen to my characters. 

You are pretty when you smile.

Yeah, okay. I know. Sometimes life is really really hard. I understand hard. I’ve been there, and I’m still there sometimes. To be perfectly honest, I don’t want to get out of bed most mornings because I dread the tasks ahead. Being a mom and the humility, compassion, empathy, and selflessness that needs to come with that is the hardest thing. I’m a work-in-progress. 

A few years ago I laughed at something and my, then five-year-old, son said, “Mom! You’re so pretty when you smile.” And it broke my heart in a million tiny pieces because what he really said was, “I haven’t seen you smile in a long time.”

ben and tasha

Do it for you.

Can you find ways to have more fun? I don’t know everything going on in your life that’s causing you so much stress you’ve forgotten how to have fun. But I can guess at some of it. Here’s a hint: Don’t make food harder than it has to be. Laura’s given us way too many resources and recipes for us to be wasting time complaining about kitchen duty. 

I’m not even going to leave you with scientific facts about how laughing is healthy and makes you live longer. Nope. How about we make time for fun, simply because fun is fun? Nobody goes to bed thinking, “Man, I wish I hadn’t had so much fun today.” 

Tasha HackettTasha Hackett, author of Bluebird of the Prairie, (a heartwarming romance releasing Spring 2021), is fueled by sunshine or hot chocolate—whichever is more readily available. She pretends to be a ballerina while cleaning the kitchen and can sing along to every word of every Wee-Sing Silly Songs album. Four children and a husband have filled her days with more than enough to keep her busy, but creative hobbies continually find their way onto her to-do list. You can connect with her on Instagram @hackettacademy or for Laura @heavenlyhomemaker. 

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Holidays? Moms Need Help in the Trenches

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Whatever time of year, I can attest to the fact that moms need help. But during the holidays, we may need help even more and in a different way. Enjoy this gem from Tasha…

Holidays? Moms Need Help in the Trenches

By Tasha Hackett

When moms need help desperately but don’t even know where to start…

Shucks, life is fun, amiright? Those cute baby snuggles, warm apple pie, bright orange leaves in piles, glittering snow, creamy hot-chocolate, sizzling butter and garlic… mmmm. But geez, Moms need help. I need help. We mothers of young people are overwhelmed. The close-knit communities aren’t there anymore. Everyone has their own life and responsibilities. Social media, though originally designed to bring us together, only makes us feel worse. With the holidays upon us, where can I even start to get help? 

“Happiness is a decision,” said the well-meaning, but unhelpful person.

I’m sure you’ve heard that before. Happiness is a decision. For the overwhelmed mom, that is as unhelpful as telling her, “Enjoy them! They grow up so fast.” (Read Laura’s post on what to say instead.) Truthfully, it’s not helpful to say either of those things to the mother who dreads going to sleep at night because she knows the baby is going to wake in 45 minutes and then cry for the next two hours before he sleeps for another 45 … and the mother who dreads the morning because the other three littles are going to want to eat and wear clothes and they’re going to chatter and need love and attention and they’ll play and make messes.

Perhaps that mom is dealing with a cloud of emotional strain and doesn’t even know what she needs because her brain is overwhelmed from the aforementioned sleep deprivation and she forgot to eat food again. (Would it fool anyone if I said these were hypothetical examples? I was there last year.)

To quote Rabbit and Winnie-the-Pooh, “How about Lunch?”

Don’t tell her happiness is a decision, what she needs is (Okay, yes, Jesus. She needs Jesus, but also,) sleep. She needs sleep and she needs food, and she needs to know that she is in a place that won’t last forever. Her people need to support her with prayers for peace from the Holy Spirit in order to fully embrace life at home with littles. What really helps her is an older mom to say, “It’s gonna be okay. And I’ll bring dinner over at 5:00 pm.” And when that is offered, she needs to accept it and say, “Thank you.” If all the real moms will please stand up and support each other, we’ll be okay.

Moms need help. Mmk? We may need lots of help for the Holidays. The sooner we can embrace that, the happier we will be. 

When my firstborn was a few months old, Ben and I had opposite shifts. I worked days, he worked evenings and weekends. Saturdays were LOOOOONG. I was 100% an extravert (still am), trapped at home for 12 hours with a tiny baby that didn’t sleep much and cried when left alone. The emotional strain to be EVERYTHING for this tiny human ate at my core and I was isolated, worn out, drained, and lonely. 

I was (am) an interesting person with a broad skill set and none of that mattered on a twelve-hour workday with an infant. What mattered was giving, and giving, and giving. Spit-up on my pants, milk stains on my shirts, the house falling apart, chores half-done… you know. Foremost priority was loving this child, but it was breaking me in two.

One evening I sucked up my pride and walked myself to the neighbors: “I need help. I feel like I’m falling to pieces. He cries unless I hold him, and I’ve hardly been able to eat and I could really use a shower. Would you be willing to keep him for half an hour?” She said she’d gladly hold him for as long I needed. I showered. Cried. I ate some food. Cried. I pulled myself together and went back to claim my baby. He was happy. The neighbors were happy. And that evening will stick with me forever as the first time I was brave enough to ask for help. 

What does this have to do with moms and help for the holidays?

This season is going to be different. Know your limits and go easy on yourself. Don’t try to make everything perfect. Ask for help. Take time to enjoy this season as best as you can. Have fun. 

As a mother, wife, and homemaker, why do we play the martyr when no one has asked it of us? I’ve been in hard places far too many times the past eight years where the service of my community has kept me from falling apart. 

I’m afraid to share this because you may be astounded, “Tasha sounds depressed! She has anxiety.” What if you read this and think, “I can’t relate to this at all. Tasha needs help…” Um… yes. That’s the whole thing here. I do need help, but listen up, I’ve talked with many other young moms and we are all in the same boat! Some more than others, of course, but the general consensus is that WE DON’T HAVE IT FIGURED OUT. The water is pouring in faster than we can bail it out. We are in desperate need of older women to come alongside and get into the trenches to show us the way out.

Calling all experienced mothers! Moms need help! 

In tears, five years ago I called an older friend, (her youngest was six, oldest in high school,). I was home with a baby and a chatty 3-year-old. I said, “I have to get out. Can you come? I just need 10 minutes.” She said, “I’ll be there in five.” 

No joke. I had my coat on, boots tied, and was pulling on my gloves when she pulled into my driveway. I left the house and took off running. Literally. I’m sure I was a sight. I made it three blocks before I slowed because January-in-Nebraska. Five degrees is too cold to be gulping air. 

I let the wind suck my breath away. Crying, I begged God to bring me peace. What was wrong with me that I couldn’t enjoy my two precious babies? 

Dear mothers of young children, you are not broken. 

Author Johann Hari says to those with depression/anxiety, “You are not broken, you’re not weak, you’re not crazy. You’re not a machine with broken parts, you are a human being whose needs are not being met.” Loneliness, loss of control of your environment, the inability to get outside, feeling your life has no purpose, not feeling valued, emotional needs that are not being met, grief (perhaps the grief of lost freedoms?) are all causes of depression and anxiety. (Watch his TED Talk here.) If you’d like to learn more about this, read Hari’s book Lost Connections. He is not a Christian, but his research is phenomenal and while reading his book, I was astounded at how many things correlated with the overwhelm that is common with stay-at-home moms. 

tasha

Help for the weary (even during the holidays)

God promises rest for the weary and my logical brain argues, “Yea, but… you gave me four kids.” He promises peace and I say, “Yea, but, somebody still has to make food and do dishes.” When he reprimands Martha and nods in approval at Mary sitting at his feet, I say, “Mmmk…. But, I have toddler boys who literally pee all over the toilet and the floor.” 

Laura keeps reminding us that Jesus takes over and it’s not her doing it, but him. What does that look like? I think it looks like being able to have fun, being at peace, even while wiping pee off the floor. 

For the older moms: 

Look around your community and find a young mother to adopt.

Pray for the young mothers by name and ask for peace.

For the younger moms: 

Isaiah 40:11 “He gently leads those that have young.”

This is a revealing post. Rest assured, I am doing okay. Know why? Because I am continually asking for help. My heart aches for moms whose needs are not being met. I implore you to seek help. Help for moms can come in many different forms. For me, I’ve received it from doctors, counselors, parents, siblings, friends, neighbors, bible class teachers, elders, cousins, college roommates, my fitness coach, my husband, the librarian, and even my best friend from preschool.

Truly, you do not have to do this alone.

Tasha HackettTasha Hackett, friend of Laura, has four chatty children and a wonderfully supportive husband. It’s possible she was born in the wrong century, as she always dreamed of being friends with Laura Ingalls and Anne Shirley. Her debut novel, Bluebird on the Prairie, a historical romance set in 1879 Nebraska, will release Spring 2021. The clumsy antics of the hero, huge misunderstandings, and a humorous brother/sister relationship will keep you smiling, but you may need a tissue as the heroine works through grief. Thankfully, word on the street is the story has a happily ever after.

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