The Gracious Girl’s Guide to Preparing Kids for the Digital Age…

This program is designed to get kids started on the right digital foot. Whether they have already tiptoed into the cell phone waters or not this class is designed to help kids and families make mindful decisions. With so much information at our fingertips, it’s hard to know how to guide your children. This class is designed to take the fear out of technology by educating kids on how to use technology to establish a positive reputation, good communication habits and mindful social behavior.


Week One: Leadership: Personal Reputation and Responsibility

Week Two: Pictures, Posts and Privacy Settings & Why Face-to-Face Still Matters

Week Three: Texting Dos and Taboos

Week Four: Social Media Platforms & Family Contract

Program Details

  • Day: January 8th, January 22nd, February 5th & February 19th (Early Release Thursdays – Graduation Ceremony on 19th)
  • Time: 1:45 – 2:45 (from 2:45 to 3:00 each class parents are invited for a review of the day’s topic and to ask questions)
  • Location: TBD

Register for a Class!


#FamilyRecipe | GF Stuffin’ Muffins

by Mindy Lockard on November 26, 2014

I love Thanksgiving! It’s my most favorite holiday. But I’ll be honest, I don’t always feel great the day after since I often fudge a bit (don’t get me started on fudge) on foods that I have a sensitivities to. So I’ve been on a quest to love Thanksgiving and feel good the day after!

This is what I’ve come up with for delicious and gluten free stuffing. Because this girl LOVES some stuffing.

It starts here…


  • 6 tablespoons extra-virgin olive oil
  • 1 dried bay leaf
  • 6 ribs celery
  • 2 medium to large yellow skinned onion, chopped
  • 4 McIntosh apples cored and chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 2 tablespoons muchi curry (or another spicy curry)
  • 1/3 cup chopped fresh parsley leaves
  • 8 cups cooked quinoa


Step 1: Start by adding 2 tbs of extra-virgin olive oil to the pan. Add bay leaf, celery, curry and poultry seasoning. Cook until translucent.

Step 2: Add apples and cook until they are soft.

Step 3: Mix in Quinoa and parsley, continuing to add olive oil to keep the grain moist and from sticking to the bottom of the pan.

Step 4: Once mixed let cool.

Step 5: Oil a muffin tin and fill with the cooled quinoa mixture.

- put in the refrigerator until you’re ready to serve or cook right away

Step 6: Bake the muffin tins on 350 degrees for 30 minutes or until the top is crunchy.

Serve (makes 12 muffins)


this recipe is adapted from Rachel Ray’s Stuffin’ Muffins. They are TO DIE FOR!


KING 5 Seattle | Kick Start Your Thanksgiving Conversation

by Mindy Lockard on November 17, 2014

Back in Seattle to see my friends at the KING 5 studio and chat about Thanksgiving table conversations and tradition.

Here’s a sneak peek at what we will be DIYing…




Check back tomorrow for the post!

And don’t forget to enter our #FamilyRecipe Giveaway and join our #FamilyRecipe Twitter Party, Wednesday noon ET




#FamilyRecipe Series & Giveaway!

by Mindy Lockard on October 22, 2014

Today we kick off our #SheafferLiving #FamilyRecipe series. A time to be inspired and think of creative ways to pass on our favorite family traditions and treats.

It all starts with sharing one of my favorite #FamilyRecipes that can be served hot or cold!

Cranberry Tea

  • 2 quartes cranberry juice cocktail
  • 2 to 3 cinnamon sticks
  • 1 cup sugar
  • 2/3 cups lemon juice
  • 1 1/2 cups orange juice
  • Water

Cranberry Tea Instructions:

In a large pot (or kettle), combine first seven ingredients and simmer over medium heat for 15 minutes. Remove spices. Serve hot in a mug, in a tumbler over ice or shake with your favorite (ours is vodka) it’s all quite nice!

Next, find a fun way to gift your #FamilyRecipe. For us, we love our favorite growler that isn’t just for beer. Perfect for our #FamilyRecipe Cranberry Tea…

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handwrite your recipe…


tie with a ribbon and pass it on!

So let’s get you started. Win your very own box by joining our #SheafferLiving #FamilyRecipe twitter parties…

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OR entering our Retro Kitchen grand prize drawing (terms and conditions) by using #FamilyRecipe and following @SheafferPage on Instagram. Winner will be drawn on November 12th.


Giveaway Sponsors: Sheaffer Pen, The Container Store {Recipe Boxes}, Portland Growler Company {PDX Growler Company}, Ice Milk Aprons {Beautiful Apron.


During the fall I’m always looking for quick and yummy ways to get my family to the table! This recipe my friends does both. I think the Mr. almost proposed all over again. He’s requested it every week. We might have it every other… you know, I’m about playing hard to get.

It starts with this…

2 bottles of Enchilada sauce (my favorite is from Trader Joe’s)
2 organic chicken breast
2 onions chopped
1 head of broccoli
1 medium butternut squashed, peeled, cleaned and cut into cubes

sour cream



1. cut onion, squash and broccoli
2. put onion, chicken and enchilada sauce in a slow cooker cook on medium for 8 hours / six on high
3. three hours into the cooking time add butternut squash
4. one hour remaining in cook time add the broccoli and shred chicken
5. Create the bowl: ladle enchilada over rice and top with cheese, avocado and sour cream



I hope you’ll join us every Wednesday, October 22nd to November 12th for a monthlong #FamilyRecipe series. Revisiting the tradition of passing on our family traditions through the handwritten word of recipe cards.

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