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Lindsey Lives Well wellness that feels good (& tastes better)
rooted in nature
holistic health coach

10/19/2026

olive oil carrot cake šŸ„•šŸ°

I like to think Iā€™m quite the carrot cake connoisseur (our wedding cake was carrot cake) & this just might be my favorite one yet. And yes, it happens to be gluten, dairy, and refined sugar free.

Full recipe below and on Bella's Market blog!

OLIVE OIL CARROT CAKE

Wet ingredients
- 1/2 cup mild olive oil
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots, lightly packed (~4-5 medium carrots)

Dry ingredients
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- Spice blend: 2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, optional: 1/4 tsp cardamom

1. Preheat & prep: preheat the oven to 350Ā°F. Grease and line a 9-inch round cake pan with parchment paper
2. Mix wet ingredients: whisk the olive oil, maple syrup, coconut sugar, eggs, grated carrots, and vanilla until well combined
3. Mix dry ingredients: in a separate bowl, whisk together the almond flour, oat flour, spices, baking powder, baking soda, and salt
4. Combine: fold the dry ingredients into the wet ingredients until just combined.
5. Bake: transfer the batter to the prepared pan and smooth the top. Bake for approximately 40ā€“50 minutes, checking around 40 minutes, until a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil
6. Cool & enjoy: let it cool completely before frosting (if adding!) or slicing. This cake is delicate while warm, so let it set before removing it from the pan

Brown Butter Cream Cheese Frosting
- 4 tbsp salted butter, browned
- 6oz cream cheese, room temp
- 1 tsp vanilla
- 3/4-1 cup powdered sugar (or sub 1/4 cup maple syrup)
- Pecans for topping

1. Brown the butter: in a small pan on low heat, add the butter to brown, stirring constantly. Remove from heat once brown and set aside to cool
2. Whip the frosting: add the cream cheese and vanilla to a bowl and whip using a stand or handheld mixer. Slowly add in the powdered sugar 1/4 cup at a time until you reach desired sweetness. On low speed, slowly add in the browned butter until combined

10/15/2026

an ice cream recipe for all my fellow tummy warriorsšŸ¦šŸ¤

Goat milk has been a staple for me since reintroducing dairy into my diet! I love using it to make homemade ice cream because it gives it such a creamy texture, and this version is sweetened with maple syrup instead of refined sugar.

I usually eat this on its own, but even better scooped on top of a warm apple crisp, pumpkin cake, or really any fall dessert!! Full recipe below!!

Ingredients
- 3 cups Meyenberg whole goat milk
- 5 large egg yolks
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla bean paste, or vanilla extract
- 1 1/2 tbsp cornstarch
- 1/4 sea salt

1. Make the cornstarch slurry: in a small bowl, whisk the cornstarch with about 2 tbsp of the cold goat milk until completely smooth. Set aside.
2. Whisk the yolks + maple: in a medium bowl, whisk together the egg yolks, maple syrup, and salt until smooth and slightly thickened.
3. Heat the goat milk: pour the remaining goat milk into a saucepan and heat over medium until itā€™s steaming and just beginning to form tiny bubbles around the edges. Donā€™t let it boil!!
4. Temper the eggs: slowly ladle in a small amount of the hot goat milk into the yolk mixture while whisking constantly. Repeat this with at least 1/2 of the goat milk. Then pour everything back into the saucepan.
5. Add the cornstarch slurry: whisk in the slurry and cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula (about 5ā€“8 minutes).
6. Add vanilla + cool: remove from the heat and stir in the vanilla. Pour through a fine-mesh strainer into a container. Let it cool slightly, then cover and refrigerate for at least 4 hours, preferably overnight.
7. Churn: churn in your ice cream maker according to its instructions. It should have the consistency of soft serve when finished. You can enjoy this soft serve or put it in a freezer safe container and wait for it to harden!

10/12/2026

Butternut Squash Carbonara šŸ‚šŸšŸ

The very best way to use seasonal squash. Full recipe below and on Bella's Market blog!!

Serves 4-6
- 1 medium butternut squash, peeled & cubed into 1 inch pieces (~3-4 cups)
- 2 medium shallots, quartered
- 1 1/2 tbsp avocado oil
- Seasoning blend: 1/2 tsp salt, 1/2 tsp pepper, 1 tsp oregano
- 4-5 garlic cloves, peeled
- 1/2 cup half & half (or full fat coconut milk for dairy free)
- 2 tbsp salted butter
- 1 1/2 tbsp fresh sage, chopped
- 1 1/2 tbsp fresh thyme
- 1/2 tsp red pepper flakes
- 1 packet prosciutto (3oz), torn into smaller pieces
- 1 cup grated Parmesan cheese, plus more for topping
- 4 egg yolks
- 1lb fresh or boxed pasta
- Reserve 1/2 - 1 cup of pasta water

1. Roast the squash: place the butternut squash & shallots on a parchment lined baking tray. Toss with avocado oil, salt, pepper, and oregano. Roast at 425ĀŗF for 20 minutes. Mix the squash and add in the peeled garlic cloves, cook for another 15 minutes.
2. Crisp the prosciutto: in a large pan, tear and cook the prosciutto over medium heat. Set aside once crispy.
3. Blend the squash: using an immersion blender or regular blender, combine the roasted veggies and half & half. Blend until fully combined.
4. Make the sauce: to the same pan on medium heat add in the butter, red pepper flakes, sage, and thyme. Cook the butter until brown and foamy. Mix in the squash and turn the heat to low.
5. Prep the ā€œcarbonara cremeā€: mix together the egg yolks & grated parmesan cheese.*
6. Cook the pasta: cook pasta in a heavily salted pot of water according to box or fresh pasta recipe instructions.
7. Combine: add noodles directly to the saucepan. Slowly add in reserved pasta water 1/3 cup at a time until the sauce thins out to desired consistency. Turn off the heat and mix in your carbonara creme mixture.
8. Serve: garnish with the crispy prosciutto, freshly grated parm, and sage.

*Note: If you want to make the recipe egg free, you can skip the egg yolks and just add the parmesan cheese.

I used For Love & Lemons homemade pasta recipe!

10/06/2026

a little coffee corner update!!

Introducing my new fav coffeemaker from !!!

Iā€™ve always thought that when it comes to food and drink, the ingredients are part of the equation, but how you make something and the tools you use matter just as much. And coffee is no exception

The Juni is SCA certified and you can even customize your brew in the app!! If you want to check it out itā€™s linked in my bio!!

10/05/2026

Slow Cooker Chuck Roast with Parmesan Mashed Potatoes

Full recipe below and on Bella's Market blog!

Serves 6 / ~7.5hrs crockpot / ~3.5hrs oven

Chuck Roast:
2.5-3lb chuck roast
1 tbsp avocado oil (or any oil)
Roast Rub: 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp oregano, 2 tbsp brown sugar (or coconut sugar)
1 cup dry red w**e (or sub more broth + 1 tbsp balsamic)
1 1/2 cups beef bone broth
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tbsp garlic, minced (about 5 large cloves)
1 large yellow onion, diced
3 bay leaves
Fresh herbs: a sprig of thyme & rosemary
5 large carrots, peeled & cut into 1in pieces
6 medium potatoes, cut in quarters

Potatoes:
1 tbsp dijon mustard
2 tbsp butter
1/2 cup milk of choice (or can use cream, add more as needed)
1/3 cup fresh grated Parmesan
Salt, pepper, and garlic powder to taste

1. Sear the chuck roast (skip if youā€™re short on time): heat avocado oil in a large skillet on medium heat. Season the chuck roast with the roast rub, pressing it into each side. Sear the roast on all sides (3-4 min per side) until browned. If skipping the sear, still add seasoning.
2. Prep the braising liquid: in a bowl whisk together the tomato paste, Worcestershire, red w**e, and broth.
3. Prep the crockpot: add 1/2 of the onions & garlic. Place the roast on top and top with the remaining onions & garlic. Pour the braising liquid in, bay leaves, rosemary, thyme and cover. Let it cook on low for 5 hours. Oven Method: cook covered for 2 hours at 300ĀŗF.
4. Add the veggies: add the chopped carrots and potatoes and cook for another 2 hours, or until the roast is fork-tender. Oven Method: cook covered for another 1 hour.
5. Shred the meat: first use tongs to put the potatoes in a separate bowl. Then take out the bay leaves, thyme & rosemary. Transfer the meat to a large plate and shred with two forks. Return the shredded meat to the broth.
6. Mash the potatoes: add the potato fixings to the potatoes and mash using a hand masher or stand mixer.
7. Serve: in a large bowl add your mashed potatoes followed by the chuck roast. Spoon some of the sauce over the meat and vegetables. Top with fresh thyme or parsley and enjoy!

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