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Beauty
Keeping the Light House “Beauty Box”, Up for Auction!
Camp Vohokase
Life with The Lights
Camp Vohokase 2018
Blueberry and Cashew Salad
Recipes
Blueberry and Cashew Salad with Poppy Seed Dressing
Love Trumps Hate
Just a Thought
Dear Resistance
Winter Beauty
Beauty
Winter Beauty Survival Guide
Sweet potato and quinoa Chili
Recipes
Sweet Potato and Quinoa Chili
Life with The Lights, Travel
A Light Family Road Trip Part II: Cherry Hill Park and Washington D.C.

The first leg of the Light family road trip proved to be quite the adventure; a week of packing, the trailer ordeal, forgetting Tia…  And…

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01 July, 2017 7 Comments
RVing
Life with The Lights, Travel
A Light Family Road Trip: Part I

Last Thursday the Light kids finally finished up the 2016/17 school year and by Friday morning we were on the open road! This year we…

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26 June, 2017 5 Comments
Beach day
Life with The Lights
My Summer 2017 All-Stars: From Bags to Bathing Suits, Here are Some of My Favorites

Summer is finally here and I’m so excited to share this list of sunshine essentials. Whether you’re headed to the beach, planning a trip with…

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16 June, 2017 1 Comment
Rustic Marlin Sign
Just a Thought, Life with The Lights
5 Things I learned During My First Year of Blogging

It’s hard to believe that today marks one year since launching Keeping the Light House, and I am so incredibly thankful to all my readers! When I…

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01 June, 2017 6 Comments
Panzanella Salad
Recipes
Panzanella Salad

Panzanella salad is one of my favorite summertime dishes. Aside from the bread and cheese, I can pluck most of the ingredients right out of…

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25 May, 2017 5 Comments
Beauty
May Beauty Picks

It’s been a while since I’ve posted my Beauty Picks, so I’m super excited about sharing my current skin, hair, and makeup obsessions! Since my list…

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13 May, 2017 Comments Off on May Beauty Picks
Homemade gifts
Just a Thought, KEEL Vodka, Life with The Lights
A Mother’s Day Guide: Fellas, This One’s For You!

She’s amazing, isn’t she? That woman who makes your world go round. The one who loves, nourishes, and protects. Whether she’s your wife, girlfriend, or…

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04 May, 2017 4 Comments
Deep Thoughts
Just a Thought
not so Deep Thoughts by: Susie Light; Channeling my inner Jack Handey

Please tell me you get the ‘Deep Thoughts’ reference. For those of you who don’t know, Jack handy is a comedian/writer best known for his…

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29 April, 2017 7 Comments
biscuits and gravy
Recipes
Biscuits and Gravy: Busy Mom Style

As the vegitarian daughter of an “authentically homemade biscuits and gravy making phenom” this dish has always been a bit intimidating for me. For years I’ve…

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22 April, 2017 2 Comments
Rick Carone
Life with The Lights
Letter to a friend

For several weeks now, I’ve been meaning to write an email to our friend Rick about a story I should have shared with him a…

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13 April, 2017 9 Comments

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About Susie
About Susie
Welcome to Keeping the Light House. I'm Susie, wife of former footballer Matt Light, mom to 4 incredible kids, believer, and lifestyle blogger.

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Lemon Parm Romaine Salad- when simplicity speaks volumes  Ingredients:  1 large head of Romaine  1 shallot  3/4 cup Parmigiano Reggiano, freshly grated  Smoky chili flakes, to taste   Lemon dressing:  1/4 cup extra virgin olive oil  1 lemon, juiced + zested  1 tsp salt  Black pepper, to taste   Method:  1. Thinly slice Romaine and shallot and add it a salad bowl;  2. To make the dressing- whisk all the ingredients above;  3. Top salad with plenty of Parmigiano Reggiano, chili flakes, pour dressing over and enjoy!  #lemonparmesansalad #saladrecipe #saladideas #simplesalad #recipeshare
Ingredients (Metric – 1x)  Gnocchi:  450 g gnocchi (shelf, fridge, or frozen – regular/cauliflower/sweet potato)  1 tbsp neutral oil  1/2 tsp each: garlic powder, onion powder, paprika, smoked paprika, black pepper, white pepper, salt  2 tbsp vegan parmesan  Dip:  115 ml vegan mayo  2 tsp sriracha (to taste)  1 tbsp parsley, chopped  1 tsp lemon juice  Instructions  Preheat: – Air fryer 200°C, grease basket – Oven 220°C, parchment-lined tray  Toss gnocchi with oil + spices (don’t thaw if frozen).  Cook until crispy: – Air fryer: 11–14 min (fresh) / 13–16 min (frozen), shake often – Oven: 20–25 min (fresh) / 25–30 min (frozen), stir halfway; broil 1–2 min if needed  Toss hot gnocchi with parmesan.  Mix dip ingredients, chill.  Serve gnocchi hot with dip.
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👇🏾ingredients👇🏾 -big splash olive oil -4 garlic cloves -2 large white onion -handful of mushrooms -few cups veg stock -handful fresh parsley -1/4 cup nutritional yeast -150ml cream (soy, cashew etc) -1 jar @boldbeanco butter beans (or 2 cans) -plenty salt n pepper -garnish salt, pepper, parsley, crispy onions, olive oil, chilli flakes and cream  👇🏾method👇🏾 -thinly slice the onions then fry low and slow until they start to brown and caramelise. -add the minced garlic and sliced mushrooms and let them fry off for a few minutes. -add the stock, finely chopped parsley, nutritional yeast and beans then simmer to reduce. -add plenty of salt n pepper then finish off by stirring in the cream before simmering again.  by @jacobking

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