by Sarah

home . food . worship

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Hi! I'm Sarah

Wife, Mama to 5 kids in 5 years, business owner, YouTuber, Blogger, Licensed Esthetician, and former Birth Doula! I love coaching and empowering women through the Birth experience. We are building a farm with our five kids in order to help them learn the value of work and to ground ourselves from the busyness of the world! On my blog and various channels, we also talk about Anxiety and PPD, and I am passionate about helping others not feel alone in their journey! Thanks for being here, I love getting to know you!

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So grateful for friends who are more like family.

Have you ever had a professional organizer come to your house? (Or are you already amazing at organizing?) My sweet friend Angie, from A Proper Place, was at my house all week with her team, and it feels amazing after decluttering and having a spot for everything. 

See the reel of my closet here
Hi, friends! Merry (almost) Christmas!Block 6thI hope this time of year has been uplifting and joyous so far. I do know that the holidays are not always easy, and at this time of the year there can be pockets of stress and heartache. If that is how your holiday season is going, I hope you know that you are not alone, that storms pass, and even the roughest seas can be calmed.Image itemBlock 11thImage itemImage itemBlock 16thARTICHOKE AND EGGPLANT SALAD WITH STICKY PINE NUTS

2 tablespoons olive oil • 1 red pepper • 1 medium eggplant, quartered and then cut in half lengthways • 1 14 ounce can artichoke hearts, drained • Sea salt and ground pepper to taste
1 thick strip lemon peel • 1 sprig thyme • 3 tablespoons pine nuts • 2 tablespoons honey • A small handful of Italian parsley, finely chopped, for garnish

1. Preheat the oven to 425°F. 2. Rub the red pepper and the eggplant with half the olive oil and roast for 30-40 minutes, turning every 10 minutes until the pepper begins to blacken and the eggplant is soft. 3. Remove the pepper and eggplant from the oven. Put the pepper into a bowl and cover with plastic wrap and let it sweat for 15 minutes, then peel and discard the skin and seeds. Cut the peppers into thick strips and set aside along with the eggplant. 4. In a non-stick sauté pan, heat the remaining olive oil. Add the thyme, lemon peel and pine nuts and stir until golden. Then add the honey, stir and heat until thickened. Then remove from heat. 5. To serve, divide peppers, eggplant, and artichokes into equal servings. Top with sticky pine nuts, season with salt and pepper and garnish with chopped parsley. ENJOY A LITTLE MAGIC

Image itemYou might ask yourself, “Is my heart prepared to receive the Savior?”
The scriptures are replete with descriptions that can help us evaluate the condition of our heart. Some verses include words like “pure,” “meek,” “lowly,” “broken,” and “contrite.” These words, and many others throughout scripture, give us insight into the Savior’s heart. In order to receive Him into our hearts, surely our hearts must be pure and humble like His. READ FULL POST

Hope you have a beautiful Christmas!

- stay grounded -XO Sarah

Here’s to hoping you’re able to feel the magic of small moments during this season!

I was excited to chat with the awesome sisters of the “Hey, Sister Podcast!” They asked me how to be a “Grounded Hostess.” These girls are so fun and smart.




• ½ pound sliced bacon 

• 2 onions, thinly sliced

• 2 tablespoons brown sugar 

• 2 garlic cloves, finely chopped 

• Pinch cayenne pepper 

• Pinch ground cinnamon 

• Pinch ground nutmeg 

• ½ cup balsamic vinegar 

• 2 tablespoons maple syrup 

• 2 tablespoons ketchup


• 1 box puff pastry, thawed 

• ¼ cup cranberries, roughly chopped 

• 7 ounces brie cheese, cut into slices 

• 2 tablespoons pecans, roughly chopped 

• 2 tablespoons rosemary, finely chopped 

• 1 egg, beaten  


1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

2. Cook the bacon in a non-stick sauté pan over medium-high heat for 10 minutes until it browns, and the fat has rendered out. Leave bacon grease in the pan. 

3. Add the onions to the pan and cook for 5 minutes until softened. Add the brown sugar and cook for another 5 minutes until sticky and browned. 

4. Add the garlic, cayenne pepper, cinnamon and nutmeg and cook for another minute. 

5. Add the balsamic and maple syrup and bring the mixture to a boil. Reduce the heat once boiling to medium-low, cook for 25-30 minutes, and cook until the bacon jam has thickened. 6. Stir in the ketchup and remove from the heat. Allow the mixture to cool before adding it to a food processor and pulsing a few times until it has a slightly chunky, but spreadable, consistency. 

7. Lay the thawed puff pastry on a lightly floured surface and flour on both sides. 

8. Using a large bowl (I used an 11-inch diameter bowl) place on puff pastry and cut around the bowl to create a circle. Transfer the cut dough to the prepared baking sheet. 

9. Using a smaller bowl (I used about a 7-inch diameter bowl), make an imprint in thecenter of the 11-inch circle you just cut out. 

10. Cut the inner circle into eight equal triangles using a sharp knife (Like you would cut a pizza into 8 equal portions.) 

11. Add the bacon jam, cranberries, rosemary, brie and pecans to the outer circle of thewreath. 

12. Pull up the previously cut triangles, press the dough together on the edge of thewreath, and then push up the outer edges. 

13. Brush with melted butter, and sprinkle with sea salt. Bake for 15 minutes until golden brown. 

14. Remove from the oven. Allow to rest for 5 minutes before slicing and serving.

We hope you have a Merry Christmas, or whatever Holiday you may be celebrating at this time! We hope it is full of family, friends, food, and gratitude. Thank you for being here! We are always grateful for your kindness and support!