Vintage collection 02

Vintage collection 02

Its officially fall… but I’m not quite ready to admit it. I still haven’t retired my shorts, and my coats are currently gathering dust in the crawlspace. We are now in that awkward time of year, not yet ready to bid farewell to long warm days but also secretly looking forward to the cozy comforts of cooler weather. Most of us are still clutching tightly to our summer duds while also feeling zero guilt about beginning to collect pieces for the cold days ahead. One minute it’s ice coffee, the next it’s pumpkin spice lattes.  

I recently ordered myself a full length puffer coat and can already see myself dropping the kids off at school, clutching a coffee between mittens while my puffy jacket wraps me in a warm cocoon. Today, I dropped the kids off at school in a tee shirt and jeans, so as much as I look forward to my puffer, I’m not in a huge hurry to need it.

My most recent vintage collection has a similar vibe to this time of year and features pieces that can’t quite decide if they are for fall or summer, but can probably swing both ways. There are a few pieces for warm weather, cool weather and everything in between, but as always minimalist silhouettes and quality fabrics like silks and linen feature prominently.   

Here’s a little taste of whats new for vintage in the shop. A few pieces got snapped up right away but many are still available.   Also, all open toe sandals are on sale now at 20% off, feel free to dm me for the coupon @lesagevintage on IG.

All these and many more are available in my etsy shop.

Peanut butter and jam cookies

Peanut butter and jam cookies

Peanut butter is one of those foods right up there with chocolate. Creamy, delicious, fattening and all over the place when it comes to health claims. Is it healthy or not? It seems every week new article are published citing health benefits and health concerns pertaining to the stuff.

I’m of the camp that believes a diet rich in variety is the key to health. As long as any allergies or intolerances are avoided, food should be explored, enjoyed and consumed with gratitude. Bottom line… peanut butter is delicious and a girls gotta eat.

These cookies are a childhood favorite reinvented into a perfect little dessert. As with most of my recipes they are free of gluten and dairy but can’t make the claim of being paleo due to the legume-iness of peanuts. They are simple to make, contain just 5 ingredients and come together in a snap.

The jam filling is optional. These cookies really are amazing all on their own, but this rhubarb vanilla jam from Worthy seriously takes them to the next level. This is the best jam I have ever tried. hands. down. and you can order it directly through my friend Ashlee’s etsy shop here. I am not an affiliate for her… I just really like her jam!


1 cup natural peanut butter

3/4 cup coconut sugar

1 egg

1 tsp vanilla

1/2 tsp baking soda

Directions :

Preheat your oven to 325

Cream the peanut butter and sugar together. If your peanut butter is unsalted or if you like a bit of extra salt with your sweet you can also add 1/2 tsp fine sea salt (recommended)

Stir in the egg, vanilla and baking soda. It should start to thicken up as it comes together.

Scoop out rough tablespoons of the dough, gently flatten them with a fork to about 1/4 ” thick.

Bake 10 minutes.

Allow to cool fully before spreading with jam and assembling your ‘sandwiches’. They are crumbly when warm but cool into the perfect hold-in-your-hand, soft, chewy cookies that you would expect from even the most glutenous and refined sugar rich recipe.

Some other delicious filling ideas are; Nutella, coconut whip cream or even more peanut butter. If you’re a pb fan, get into the kitchen and make these asap! And if you love them please pin and share.

Spring Summer 2020 handmade mini collection

Spring Summer 2020 handmade mini collection

I wrestled for a long time about whether I should include a look book section here on the blog. If asked to choose between my two passions; healthy living, or sustainable fashion… I honestly could not. They are both such intrinsic components of me. I know those of you who read the blog are primarily here for the recipes, but running my Etsy shop has become such a huge part of who I am, and including the occasional look book post has inevitably won out.

A big part of the reason I recently changed the blog name from “The Wild Sage” to “Home Made Mom” is because I wanted this to be a place to share all the things I make at home, and hopefully to inspire other creative mommas to start their own home made businesses, whatever that may look like. We live in such a unique time, having the internet allows us to truly lean into our souls purpose and create money out of our passions. I know moms who are coaches, photographers, jam makers, jewelry designers, freelance writers, and the creators of natural skin care products. They all have very different looking days but they share a common thread in that they have created wonderful home based careers for themselves. Even just 20 years ago many of these jobs would not have been possible and women would have to make the tough choice between working outside of the home or not working at all. In today’s world, I believe moms truly can have it all

Running my shop has been a creatively liberating endeavor. It has allowed me to earn consistent ‘side hustle’ money while being able to work fewer hours outside of the home. I have used my Etsy money to buy a car, put a down payment on a house, get my kids into whatever lessons they desire, and save for retirement. It has improved my marriage and has given me a purpose in life outside of the completely different, yet profound purpose I have discovered in motherhood. And while my business is no where near where I hope to one day take it, I’d say it’s a good start. After all, life is about the journey.

When I was a little girl I would spend hours hand sewing clothes out of scrap fabrics for my dolls. As I got older, I began creating items for myself. Sometimes the items were good, sometimes they were terrible, but regardless, I would wear them proudly knowing they were made with my own two hands.

In my early 20’s I began to hit up thrift stores for vintage that I could sell in my Etsy shop and started to dip my toes into the waters of up-cycling. By my late 20s I was using the moments between child rearing and working in a salon to deconstruct vintage garments and piece them back together like a puzzle. I taught myself how various silhouettes were constructed, and honed in on my personal aesthetic, minimalist timeless pieces made of natural and sustainable materials.

In my early 30s I started to figure out pattern drafting, and could finally take the designs floating around in my head and convert them into 3D wearable garments. And recently my mini collection was born. My aim was to create simple, beautiful pieces that can integrate into my vintage shop and give my buyers more options that stay true to my mission of sustainability and timeless minimalism. Because having a million fabric choices is v expensive,all of my designs are currently constructed with raw silk or natural linen. I also thrift for lovely vintage fabrics that I know will carry off my patterns well. As I grow, I hope to expand into different colors and have a more professional looking shop but again, everything worth doing takes time, and building any sort of a business while being a mom takes even more time AMIRIGHT?!

If you are a lover of vintage or ethical slow fashion, check out my Etsy shop. And if you’re a home made mom I’d love to hear more about your hustle(s) and dream hustles in the comments.

If you’re in the market for some sustainable clothing I am currently running a promotion in the shop, take 10% off any order over $100 with coupon code TAKE10 and 20% off any order over $200 with coupon code TAKE20. And please feel free to share the code with any of your slow fashion loving friends.

Amazing gluten free – grain free pizza crust


Have you ever tried cauliflower pizza crust?

This is how I feel about cauliflower pizza crust.

I mean, it is technically pizza, so I obviously ate it.  But I just don’t know about it… maybe I did it wrong?

I will probably attempt it again with tweaks, but I’ve got to say, since going grain free  I have missed pizza most of all.   Real, chewy, hold it in your hand and let your fingers get all greasy pizza.

And so I busted out my arsenal of grain free flours and whipped up a pie my kids actually LOVE and ask for at least once a week.

I guarantee I will never hear them request cauliflower pizza again.  But my grain free version of pizza with chicken apple sausage and cashew feta.  Yep.  They can’t get enough.



Easy grain free pizza crust


1.5 cups bobs paleo flour blend

salt to taste

2 tablespoons coconut flour

1/4 cup oil

1 egg

1/3 cup water

1 tsp vinegar

1/4 cup finely grated parmesan cheese (it gives a really nice chewy texture, but just omit if you have severe dairy allergies, it’s good both ways.)


  1. Preheat oven to 400
  2. Mix the paleo flour with salt but reserve the coconut flour.
  3. Add the liquid ingredients including the cheese and combine into a wet dough.
  4. Slowly add the coconut flour until it comes together just enough to handle without sticking to fingers.
  5. Roll out between two pieces of parament and toss onto a sheet pan or pizza stone.
  6. Prick the surface with a fork and bake for 10 minutes.
  7. Top with desired toppings and bake for an additional 15. (*If using any nut cheeses put them on at the very end after the pizza has been baked.)


Butter chicken that tastes like butter chicken – grain free – primal


I finally did it. After years of experimentation and an assortment of varying failures,  I pulled off butter chicken so good that I found myself compelled to make it three times in one week.

Even my kids who usually hate anything curry related devoured it.

I’m not sure why it took so long or was so hard to get the flavours right, I’ve followed countless online recipes only to be disappointed in the end.

I’ve gone to specialty grocery stored searching out ingredients like menthi leaves or garam masala, certain they would be the smoking gun, finally pulling everything together and replicating the savory, sweet, tangy and slightly spicy combination I had come to enjoy in restaurant versions.  My kitchen would always smell glorious, but when I would taste the finished product it was a major let down.  The flavours would never live up to the promising aroma and I would be forced to rely on a mountain of basmati rice to help wash it down.

Since dropping grains from my diet there is not room for error in curries or sauces, it has to taste good enough to be eaten solo or I might as well save my ingredients and make something fool proof.

Still, there is something about butter chicken that brings upon occasional cravings so intense the only solution is a big bowl of hot creamy buttery goodness.  And with my new primal way of eating, to heal my autoimmunity, takeout is generally not an option.

In this recipe I used real grass fed butter because I have done an elimination diet and found my body actually loves the stuff, but for the yogurt I found plain almond yogurt worked beautifully.  If you eat dairy, go for some really good full fat Icelandic yogurt, and always choose grass fed.

I also discovered what I believe to be the secret ingredient for nailing this flavour profile… pumpkin pie spice!  I added it on a whim and it really brought this bad boy together.  I know its not traditional, but try if you try it, let me know what you think.



Butter chicken (that tastes good enough to eat) grain free – primal – whole 30.



2 pasture raised chicken breasts

1 small yellow onion

2 roma tomatoes

crushed tomatoes

1/2 cup chicken or beef stock

lemon juice

1 cup full fat coconut milk

grass fed butter or butter replacement

vegan or grass fed plain yogurt

1 clove garlic

1″ piece ginger

1tsp cumin seeds

1tsp coriander

1tsp paprika

1 tsp garam masala

1 tsp pumpkin pie spice

2 tsp pataks curry paste

pinch menthi leaves

coconut sugar or honey

cilantro for garnish

cooking oil (olive or coconut)



  1. Mix 1/2 cup yogurt and 1 heaping tsp curry paste and juice of 1/2 lemon into a marinade. Add salt and pepper to taste.
  2. Marinade whole chicken breasts for 1 hour or up to 24 hours.
  3. Heat oil in a saucepan and lightly sauté cumin seeds and chopped onion and cook until soft.
  4. Toss in spices, remaining curry paste, ginger and garlic and sauté 30 seconds.
  5. Add Roma tomatoes and stock.
  6. Bring it back up to a simmer and place whole chicken breasts and the yogurt marinade in the saucepan.  Transfer to a 350 degree oven for 25 minutes.
  7. After 25 minutes remove the chicken breasts from the cooking liquids, add 3/4 cup of coconut milk and 2 tbsp. butter to the rest of the ingredients.
  8. Once the butter has melted, use an immersion blender (or any old blender will do) to puree the onion tomato liquid mix into a creamy sauce.
  9. Finally, add the sugar and menthi leaves, shred the chicken back into the sauce and drizzle the remaining coconut milk over the curry.
  10. Top with fresh cilantro if desired.

I made a pot of basmati rice for my grain loving family, but ate my curry over a bed of wilted spinach and a side of aloo gobi.  It was so good I didn’t miss the grains at all.  Seriously.

Next time I’m going to serve it with a warm, soft platter of paleo naan bread in an effort to encourage my family to eat less grains.

Both my Aloo Gobi and Paleo naan recipes are coming soon!