Sunday, November 29, 2015

"have life, and have it to the full."

John 10:10 "The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full."
......................................... Jesus came to lead people towards God, and to give his life that our sins may be forgiven and we may have eternal life with him and with God.  He gave us the Holy Spirit to lead us and guide us on this earthly journey until our time comes to move to Heaven.  He came that we may have life, but we must choose this life that is offered.

Satan seeks to steal joy, to kill hope, and to destroy life.  His own jealousy caused him to fall, and he wants to take others with him.  Like crabs in a bucket, he will pull down those who seek a higher calling, a life with Jesus.

Last year I experienced a revelation.  Satan is using our food supply, our water supply, and our environment to steal, kill and destroy.  When people are sick and are tired and are hurting, they don't have the energy, the drive, or the resources to go out and do good works in the world, to be God's hands and feet.  People who are caught up in their own pain and suffering, are often not concerned with the well-being of others.  Well-meaning Christians are not ministering to others and sharing the Good News of salvation, they are too busy just trying to pay the bills, manage their medications, and manage their lives.  The pain and the tiredness cause them to be bitter and angry, they don't even know it's happening, they don't see the cause.  (I know, I was one of them.)  People lack nutrients, they lack good health, they lack good spirits.  Even those strong enough to overcome the circumstances may lack the resources to reach out and make a difference, to lead others toward eternal life.  It can look like Satan is winning.

"I have come that they may have life, and have it to the full."  I see it as my calling to help people have life to the full here on earth, and to shine the light of Jesus upon them.  If I have lived my life well, perhaps others will be guided towards God and Jesus, and get to experience life to the full in Heaven.  I see my gifts being used to lift others up, to cheer them on, to give them access to good health.  That is what Country Mama Hippie Chic is all about.  Encouraging myself and others to be good stewards of all that God gives us.  To use our resources wisely to make a difference for others.  We take care of our bodies so that our bodies can go out and do good works.  We take care of our finances so that we can give to those in need.  We take care of our planet so that others have a safe home in which to dwell.

So, be it through Plexus, or massage therapy, or financial coaching, or essential oils, or prayer, or just being a good friend, I am here to make a difference for others, for you.  I sacrifice daily of my own wants and needs to reach out to others, to shine the light of awareness that gives people choice.  I seek to educate, to encourage, to guide, to lead.  Please know that in all I do, my motives are pure true.  I only want the best for you, and I hope you will choose goodness.

Yours in good health and in life,


Country Mama Hippie Chic
aka Brandi Schunk

Friday, November 13, 2015

Shortest Blog Post Ever

Glutino pretzels.  For what it's worth, they are awesome.

The end.

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk

Saturday, October 24, 2015

The Most Important Blog Post I've Ever Written

Time Sensitive!

Today's message is short and to the point.  There is a 9 part docu-series that I believe every person should watch.  "The Truth About Cancer" reveals the truth about conventional medicine and how harmful it can be, and gives resources on how to be healthy, to avoid and treat cancer, using natural methods.  This series is available for FREE viewing online now through 11:59pm (Eastern Time) Sunday night, October 25.  Watch some or watch all, and be sure to tell your friends.

You can also purchase the series to view and share at your leisure, for half price now through 11:59pm (Eastern Time) Sunday, October 25.

Please do this.  For yourself, for someone you know, and for humanity.

Please note: this is NOT an affiliate link.  I do not get compensated in ANY way for sharing this information with you.  I share only because I care and feel this is valuable and important information.

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk

Tuesday, May 19, 2015

Big News! Cookbook Complete and Moving to Maine!

Philippians 4:6-7
"Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus."

This has been my constant prayer lately, that God would provide, and that I would allow myself to experience, "the peace which surpasses all understanding."  God has graciously answered this request time and again.  There has been a lot on my plate lately, most of it very good and chosen, but still a lot.  I have missed meeting you here on my blog and appreciate your loyalty and patience with me.  ; )

I have some big news to share!  News item #1 is that I completed writing on my new cookbook!  "Country Mama Hippie Chic's Gluten-Free Guide to the Kitchen: Real Food for Real People on a Real Budget" is finally done!  I was able to work with an incredible illustrator, Marcy A Comnick, to bring some God-focusing whimsy to the pages.  She did an incredible job and I can't wait for you to see her beautiful drawings!  My editor, Kaylee, also was a tremendous help in keeping the message relevant, focused and readable.  My heart is full from the love and dedication shown by these two ladies.  

Do you want to order a copy of the cookbook, full of real food recipes, complete with food-sensitivity tagging on each recipe to help you find recipes appropriate for you and all of your friends and family?  Do you want to learn more about going gluten-free, meal planning on a budget, and getting the kids involved in the kitchen?  Great!  Just send me an email at and I'll be sure to add your name to the pre-order list.  In the meantime, if you know any publishers that may be interested in this project, please send them my way!  Once the book is published I'll write again with all the ordering details!

News item #2 is that I am about to move from Texas to Maine!  My family has been offered an incredible opportunity to take care of a friend's property up there, so off we go to an entirely new lifestyle!  We have been looking to make some major life changes, including living more "off the land" and spending more time in nature and more down time as a family, and we feel God has provided for our wants and our needs.  Look for updates in the coming months as we adjust to this simpler, more minimalist way of life.  

Much love to you all!

Country Mama Hippie Chic
aka Brandi Schunk

Friday, April 3, 2015

Flavorful Friday- Roasted Rainbow Carrots Recipe!

Matthew 28:6 NIV
"He is not here; he has risen, just as he said."

This Easter weekend, let us rejoice and celebrate our God, who loves us so much, that he gave his one and only Son that we may have life with Him.  If you are not familiar with the story of Jesus Christ, then reach out to someone you know who is full of life through Christ our Savior and ask them to share with you the Good News.  Or, check out the website to learn more.


While Easter is a Christian holiday of Remembrance and Celebration, there is a fair amount of the population who equates this Sunday with the Easter bunny and colored eggs.  Since bunnies love carrots, I thought it fitting, perhaps, to offer this carrot recipe for today's edition of Flavorful Friday.  Whether attending a potluck or hosting your own gathering, these Roasted Rainbow Carrots offer a quick, easy, colorful and delicious side solution to your Easter feast!  

May there be love in your heart and laughter in your home, now and forever.

As always, 

Happy Crunching!

Country Mama Hippie Chic
aka Brandi Schunk

Roasted Rainbow Carrots Recipe


One 2 lb bag of Whole Organic Rainbow Carrots
One 3.5oz Stick of Kerry Gold brand Garlic & Herb Butter, cut into one inch chunks


Preheat oven to 350 degrees Fahrenheit.

Rinse and scrub Carrots with a stiff vegetable brush.  Place Carrots in a roasting pan with Butter evenly distributed on top.  Place lid on pan and roast for 20 minutes, covered.

Remove pan from oven and brush melted butter atop carrots.  Replace lid and roast another 20 minutes, covered.  Remove from oven and brush butter atop carrots one more time just prior to serving.

Friday, March 27, 2015

Flavorful Friday- Roasted Bell Peppers Recipe!

John 6:35 ESV
"Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.""


It's been awhile since I shared an easy side dish for dinner, so here's one of my and my husband's favorites.  Not such a hit with our kiddo, he is not a fan of Bell Peppers, this is one dish that I usually let him skip and I give him some raw green beans and grape tomatoes instead.  I like this dish because it is quick and easy to prepare, and is versatile as well.  You can serve these Roasted Bell Peppers and Red Onions aside fish or chicken, or even beef or pork if you like.  You could also serve them atop rice or pasta or salad.  The possibilities are endless.  I would love to hear how you pair these up for lunch or dinner, or even breakfast!

As always, 

Happy Crunching!

Country Mama Hippie Chic
aka Brandi Schunk

Roasted Bell Peppers Recipe


1 Red Bell Pepper, washed, seeded and quartered
1 Green Bell Pepper, washed, seeded and quartered
1 Red Onion, peeled and quartered
1 Tbsp Extra Virgin Olive Oil
½ tsp Celtic Sea Salt
Fresh Ground Pepper Medley, to taste


Preheat oven to 400 degrees Fahrenheit.

Add all ingredients to a large, lidded container.  Place lid firmly on top and gently shake, holding lid in place with your hands, until vegetables are well-covered with oil and seasonings.

Line a large baking sheet with parchment paper and pour vegetables out onto it.  Bake for about 20 minutes, or until desired consistency is attained.

Vegetables could be placed, alternating, on a skewer before baking.

Saturday, March 21, 2015

Flavorful Friday: Lemon Ginger Tonic Recipe

1 Corinthians 6:19-20 NASB
"19Or do you not know that your body is a temple of the Holy Spirit who is in you, whom you have from God, and that you are not your own? 20For you have been bought with a price: therefore glorify God in your body."

Although this passage in Biblical scripture is referencing something entirely different, I think we can safely apply this same principle to the way we eat.  If our body is a temple of the Holy Spirit, then doesn't it make sense that we would treat it with care, that we would nourish it and give it the best we have available?  I have found for myself that when I fill my body with whole food goodness, I feel better, I am happier, I am more energetic, and I am more likely to do the work that God places before me.  When I fill my body with "pseudo foods", substances that are chemically ladened, highly processed, or otherwise altered from their naturally occurring state, I find myself tired, grumpy and in physical pain to the point that I would rather play small than play big.  How about you?  What do you know to be true about what you eat and how you feel?  Comment below...

As always, 

Happy Crunching!

Country Mama Hippie Chic
aka Brandi Schunk


Sometimes I feel like I need an "undo" for some of the poor food choices I have made.  While that's not really an option, I found this drink to be a helpful substitute when my system needs a reset.  The anti-inflammatory properties of many of the ingredients in this Lemon Ginger Tonic are great at helping me feel better so I can go play BIG!

Lemon Ginger Tonic Recipe


12 oz Filtered or Spring Water
1 inch Fresh Ginger, peeled and quartered
1 tsp Raw Honey
½ Lemon, squeezed
1 tsp Organic Raw Unfiltered Apple Cider Vinegar with “The Mother”
⅛ tsp Turmeric Powder
⅛ tsp Celtic Sea Salt
2 Ice Cubes


Bring water and ginger to a boil in a small sauce pan covered with a lid.  Reduce heat and simmer, covered, for about 10 minutes.  Strain through a wire mesh strainer into a coffee mug and discard ginger.

Add honey and stir to mix.  Add remaining ingredients (except Ice) and stir to mix.  Add Ice and mix.  Drink slowly and enjoy!

Friday, March 6, 2015

Flavorful Friday: Beef Stir Fry with Rice Noodles Recipe!

Lamentations 3: 57-5857You came near when I called on you; you said, ‘Do not fear!’ 58“You have taken up my cause, O Lord; you have redeemed my life.

Happy Friday and welcome back to another edition of Flavorful Friday!

I introduced this recipe for Beef Stir Fry with Rice Noodles on Facebook a few months ago and it got great response!  I've tweaked it a bit and made it a few more times and my family loves it!  I hope you and your family enjoy as well!

As always, 

Happy Crunching!

Country Mama Hippie Chic
aka Brandi Schunk

Beef Stir Fry with Rice Noodles Recipe

1 tsp Organic Extra Virgin Cold-Pressed Unrefined Coconut Oil
1 Tbsp Organic Extra Virgin Cold-Pressed Unrefined Coconut Oil
1 lb “Beef for Stew” pieces
1 Tbsp Bragg Liquid Aminos
Juice from ½ Lemon
Juice from ½ Lime
One package of Rice Noodles
1 Tbsp Organic Virgin Unrefined Coconut Oil
1- 16 oz Bag of “Far East Blend” Frozen Vegetables (Broccoli, Green Beans, Sugar
Snap Peas, Carrots, Onions, Red Peppers, Water Chestnuts, Celery)
¼ Yellow Onion, diced
5 Cloves of Garlic, minced
4 Tbsp Bone Broth (or two bone broth ice cubes)
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Cumin
¼ tsp Celtic Sea Salt
⅛ tsp Fresh Ground Pepper Medley
1 Tbsp Gelatin (I recommend Great Lakes Beef Gelatin, the Red label)

Mix together Braggs Liquid Aminos, Lemon, and Lime.  Place steak pieces in a plastic zippered storage bag or in the bottom of a glass baking dish and cover with marinade mixture.  Seal bag or cover dish and refrigerate for at least one hour.

Cook rice noodles per package instructions.

Heat medium skillet over medium heat.  Add 1 tsp Coconut Oil to melt and cover pan.  Add marinated beef, discard excess marinade.    Cook beef on medium heat for 10-12 minutes, stirring and turning meat regularly to cook evenly.

In separate large skillet over medium heat, melt 1 Tbsp Coconut Oil.  Saute onion and garlic along with Garlic Powder, Onion Powder, Cumin, Sea Salt and Fresh Ground Pepper Medley.  Saute for about 3-5 minutes, or until onions become translucent.  Add Frozen Vegetable Mix  and Bone Broth and stir well.  Cook for about 10 minutes, stirring occasionally.   

Sprinkle gelatin over veggies and stir to mix.  Add beef to veggies in pan, stir well.   Add cooked noodles to pan and stir well.  Cook for 2-3 minutes and then serve!

Serve hot with additional Liquid Aminos on the side for seasoning.

Note: Can be made with or without rice noodles.

Friday, February 27, 2015

Flavorful Friday: Snow Ice Cream Recipe!

Jeremiah 29:11 NIV
"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

I think I have posted this particular Bible verse before, but it spoke to me today so here it is.


Yep, today is a full-on snow day here in Plano, Texas!  

We don't get real snow often, so when we do it's lots of fun!  I was particularly surprised and in awe at how beautiful and perfect the snow flakes are.  I have been to snowy mountains in California, and I have lived in Colorado, yet I don't remember ever seeing such amazingly perfect flakes.

Today my son got to make his first snow angel, and taste his first snow ice cream! He loved it so much, and we had such fun making it, we thought it was a great idea to share our snow ice cream recipe with you here for Flavorful Friday! I have fond memories of eating snow ice cream as a child, though living in Austin, TX it was a rare treat, indeed!

This snow ice cream recipe is a base, a starting point, or you can just use as-is. You can adjust the amounts of each ingredient to suit your own personal taste. Use your favorite milk- cow, raw cow, almond, coconut, oat, hemp, etc, whatever suits your fancy should work just fine. Note that if you are using sweetened milk, you may want to leave the sugar out all together. A fun trick could also be to use chocolate milk (yum!) or strawberry milk. Whatever you do, find the kid in you and have fun!

Snow Ice Cream Recipe

4 C fresh, clean Snow 
1/2 C cold Milk
2 tsp Sugar
1 tsp Vanilla Extract


First, mix together your milk, sugar, and vanilla with a whisk.  Leave them in the refrigerator while you go out to collect (and play in!) the snow.  The extra time helps the sugar to dissolve more completely.  Bring your snow back in and scoop it into a bowl.  Stir or shake the milk mix and then pour it over the snow. Give it a quick stir in the bowl and you are all set.  Enjoy!

Note: You may want more or less snow, and you can always add more snow or milk mix as you go if you like.

Friday, February 20, 2015

Flavorful Friday: Bone Broth Recipe Revisited

Mark 7:7 GOD'S WORD® Translation
"Their worship of me is pointless, because their teachings are rules made by humans."

What rules do you follow and where do they come from?  Is your heart led by the spirit or the law?

These are questions I ask myself.  I have many times been justly accused of being legalistic, of "beating people over the head" with the letter of the law, forgetting the spirit of that very law.  I have always been a rule follower, yet in the past few years I have been learning more about the heart.  Leaning into my own heart and the heart of God, seeking a place of love, mercy, and grace.  I don't always get it right, and still revert to my old, strict, rule-based ways pretty much daily, but I catch myself faster, recover more quickly, and forgive with more ease than I ever have.  So today I ask you, where do you fall on the spectrum of rule versus spirit, and whose rules are you following and why?


For today's flavorful Friday I return to an oldie but goodie.  This is the first recipe I ever published on this blog, and it is the one most-used in my kitchen.  I aim to use bone broth daily, and generally prepare a batch every two weeks. Homemade bone broth, also known as soup stock, is packed with nutritional value.  It is an excellent aid in rebuilding gut health, strengthening the immune system, and recovering from stomach illness.  Sometimes I make it with just chicken bones, sometimes just beef bones, and sometimes both.  Whatever suits your fancy, I hope you'll try this and make it a part of your everyday kitchen experience.

Happy eating!

Country Mama Hippie Chic
aka Brandi Schunk

Bone Broth Recipe

For the best results, use organic produce and organic free-range beef and chicken whenever possible.

  • The bones of one chicken (You may include the skin as well, and leave on little bits of chicken if you like for more nutrients and flavor.)
  • About a pound of beef soup bones or meaty bones or marrow bones, or a combination thereof
  • 1/4 C Raw Unfiltered Apple Cider Vinegar
  • The inner pieces of a stalk of celery, all the ones you may not normally eat by themselves, leafy tops included
  • A few carrots, or a large handful of baby cut carrots
  • One medium onion (I use yellow, but you could use whatever you like)
  • One half to one head of garlic
  • Celtic Sea Salt to taste
  • Fresh course ground pepper medley to taste
  • One bunch fresh parsley (at the end)

Place bones in large pot (the biggest one you have, mine is 6 quart) or crock pot.  Add about ¼ cup of Raw Unfiltered Apple Cider Vinegar (the kind with “the Mother” in it.)  Add enough filtered water to cover the bones.  Cover and let sit about half an hour, while you wash and chop your vegetables.

Rough chop celery, carrots, and onion.  Smash garlic cloves to release their flavor and goodness, you may also cut them in half if you like.  Add all veggies to pot with bones and cover with filtered water, leaving 1 inch between the top of the water and the top of the pot.  Bring to boil and then use a strainer spoon to remove any scum that rises to the top.  Add Sea Salt and Pepper.  Reduce heat to the lowest setting and cover.  Let simmer, stirring occasionally, for 24-72 hours.  (Chicken bones are often done by the 24 hour mark, beef bones do well to go longer.  If your vegetables are starting to blacken, go ahead and stop the process and strain your broth.)

Ten minutes before you are done, rinse the entire bunch of fresh parsley and add it to the pot, stirring it into the mix.  (You can also raise the heat to high and boil gently for the remaining time.)

Remove from heat and let cool about half an hour.  Use slotted spoon to remove the large chunks of veggies and bones from the pot and dispose of these.  Then pour remaining contents of pot through a fine mesh metal strainer.  I strain into a 3 quart saucepan.  Cover and refrigerate overnight.  The next day, remove the fat that has risen to the top and you are done!  (Or, if you need more fats in your diet, you may leave some of the fat if you like.)

Bone broth may be used right away to make any kind of soup or beans, or you can freeze or refrigerate it for later use.  I generally make one pot of soup right away, and then freeze the rest.  Ice cube trays are perfect for this job!  Simply fill the trays (I use two) and freeze overnight.  Then remove the cubes and put them in a freezer safe plastic bag.  These are great for adding nutrition and flavor to practically any recipe!  Examples: sauted veggies, boiled veggies, scrambled eggs, sauces, soups, beans.  You can also add a cube or two to a cup of warmed water for a comforting and nutritious boost when you feel tired and wore down or when you are getting sick.  The possibilities are endless!

Tuesday, February 3, 2015

Winner Announced!

Psalm 121:2 NIV
"My help comes from the LORD, the Maker of heaven and earth."

The winner of my random raffle drawing for a FREE tub of Nutrasumma Protein Powder is Amy W. from the Dallas area!  Congratulations, Amy!  Thank you everyone for your entries and for following along.

You may have noticed it's been a little quiet around here lately, between 2 rounds of illness, doing chair massage gigs, out of town travel, and a sick son, my plate has been a little overflowing.  I hope to be back with new recipes for you real soon!  Thanks for your patience with me in this real life adventure.  ; )

Yours truly,

Country Mama Hippie Chic
AKA Brandi Schunk

Thursday, January 1, 2015

Happy New Year! Flavorful Friday: Savory Green Smoothie Juice Recipe and Product Giveaway!

John 1:12-13 New International Version

"12 Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God – 13 children born not of natural descent, nor of human decision or a husband’s will, but born of God."

Happy New Year and welcome to 2015!

If your commitments this year include being healthy and drinking more smoothies, then you'll definitely want to keep reading.  Today I am excited to bring you my new favorite, yet quirky, green smoothie juice recipe!  Okay, "smoothie juice?" you are asking, "what in the world is that?"  It's what you get when you combine the amazing concept of whole food juicing with a bit of protein supplementation for those times when your body needs a bit more than just juice, but a bit less than a full on smoothie.  I love how I feel with full-on juicing for a cleanse, but it is highly time consuming, and expensive, and juicers have so many parts to clean.  I'm also not sure how I feel about only consuming the juice and not the fiber as an every-day meal replacement.  I've been a long-time fan of smoothies, especially green smoothies, and I've been known to make "everything but the kitchen sink" versions that are packed full of tons of nutrition that even my small child will drink!  I recently wanted all of the nutrition of a traditional "green juice", but felt like I needed a bit of protein, too, and that is when this concept of the "smoothie juice" was created.

I discovered NutraSumma brand Pea Protein Powder several months ago, and everyone in my house is a big fan of the chocolate flavor in our traditional smoothies.  I was thrilled when I got to visit the NutraSumma booth at the Gluten and Allergen Free Expo in Dallas recently, and discovered they had a lot more flavors, and a lot more products in their line, than I had ever imagined!  After sampling every powder flavor, I can still say that my family favorite is the Chocolate.  However, I am growing more and more fond of the Unflavored Pea Protein, and this green smoothie juice recipe is one example where this product shines!

Here are some of the things I personally love about the NutraSumma Pea Protein Powder:

  • unlike many other brands, it is not gritty and does not have any sort of weird mouth feel
  • it is not overly sweet
  • it offers 20g of protein per serving
  • it features protease, a digestive enzyme to help my body absorb the nutrients
  • the Chocolate flavor has only 4g of sugar
  • it does not leave me bloated, crampy, or with an otherwise grumbly or upset tummy
  • it mixes well and keeps me full until snack time
  • it tastes great! 
  • it has a great amino acid profile 
  • I love how simple the ingredients are, and that is not chock full of things I can't pronounce or don't know what they are or don't want to ingest.  
  • There is no wheat, no soy, no dairy, no gluten, or preservatives or anything.  Just plain old pea protein isolate.

I'm excited to announce that NutraSumma has extended a generous offer to you, my readers!  The winner of our raffle will receive one tub of Pea Protein Powder shipped directly to you FREE OF CHARGE!  Be sure to click here and sign up now to win and share this great opportunity with your friends and family as well.  Someone is going to win, it might as well be you!

May your 2015 be filled with wonder and joy!

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk

Savory Green Smoothie Juice Recipe

Makes 5 Cups or 40 oz


½ Celery Stalk
6 Curly Parsley Sprigs, ends of stems removed
1 Garlic Clove, peeled
1 Small Red Apple, cut and cored
1 Small Orange, peeled
1 Small Carrot, or 4 Baby Cut Carrots
½ C Frozen Kale
½ C Frozen Chopped Spinach
½ Frozen Banana
¼ Serving of NutraSumma Unflavored Pea Protein Powder
2 C Filtered Water


Add all ingredients to a high-powered blender such as a VitaMix.  Place lid on blender and blend, starting on low and moving quickly to high.  Blend on high for about a minute or until there are no longer any pieces or chunks.  Makes about 2 servings, or 1 serving drawn out over a couple of hours.

As the name implies, this is a very savory drink, not your usual sweet smoothie, and children may not favor it.  The garlic really gives it a different sort of flavor, and also packs a powerful punch against illness.