North Warren Woman Revises Recipes For Healthier Eating

Every birthday is a blessing, including the ones that end with a zero. Today Cathy Hiller celebrates the end of another decade of life, with a healthy attitude and a healthier lifestyle as she looks forward to watching her grandchildren grow up.

“I’m trying to hit my milestone birthday healthy,” she says of the Fast Metabolism Diet she has been on for about six weeks. “The first week was difficult until I figured out how to incorporate the ingredients into a dish. I also take Plexus plant-based supplements.”

There are very few aspects of her life that have not changed since she appeared on this page on Nov. 25, 2006. At that time she was living with her 10-year-old daughter, Cassaundra Saullo, in Frewsburg and praying for the safe return of her son, Jared Stufflebeam, who was stationed in Iraq while serving with the Marines and for her older daughter, Kacyn Stufflebeam, who was serving with the Air Force in Afghanistan.

The mother and her 10 year-old daughter’s prayers were answered with the safe return of both family members. Both children have since married with Jared, the father of two children, residing in Cary, North Carolina and Kacyn living in Frewsburg with her husband and three daughters. Cassie is all grown up and lives in her own apartment in Frewsburg, while her mom lives in North Warren, Pennsylvania with her new husband, Brian Hall.

Even though many changes have come to her life, Ms. Hiller is still an avid cook, seamstress and lover of Jesus. She enjoys making themed food and decorating cakes for her grandchildren’s birthdays.

“I love food and I love to try food. Now I’m trying to make it healthy.”

“She is always cooking and has a passion for cooking,” says Kacyn.

“So I’m not eating just celery,” her mother says while grinning.

“She enjoys making food for others,” Kacyn adds.

Her interest in cooking started as a child when she watched her Grandmother Burr cook and bake while she awaited a sample from the first batch to come out of the oven.

“I remember trying to make gravy when my mother was sick and it couldn’t be eaten,” she laughs. “My grandmother, mother, daughter and I all like to make pies. My Mom probably taught me to make pie crust.”

She loves to sew but hates to make alterations.

“Both of my grandmothers were seamstresses and my mother used to sew. I took Home Economics in school and helped with the seventh graders (in Home Economics class) in my senior year.”

The growth of her family has given her plenty of opportunities to use her sewing talents. She made her daughter’s and daughter-in-law’s wedding gowns, a junior bridesmaid dress for her youngest daughter and the christening gown that all three of Kacyn’s girls have worn.

“It’s hard to find fabric other than for quilting, in this area,” she says and then goes on to tell how her oldest daughter wanted a pink wedding gown. Happily, after finding the one of her dreams, her mother successfully duplicated the gown. Spending time with her five grandchildren is another one of her passions as well as photography, which has developed into a part-time business along with her full-time job as a dental assistant at Bemus Point Dental Center. Her Blessed Beyond Photography business got its name because of all of the people who have been blessings to her by helping her “throughout my whole life. God has been good to me. It’s not just the blessing of being able to do photography.”

The business began when her oldest daughter learned the friend, whose wedding she was about to be in, had no photographer.

“Kacyn asked if I wanted to do the wedding. The pictures turned out very well and that was even before I had a good camera.”

She enjoys every type of photo session, be it working with mom’s-to-be, precious babies and older children or doing family photos, working with high school seniors, newly engaged couples and weddings.

“I really enjoy high school seniors because each one has their own personality and some come with their own ideas.”

She tries to pull that personality out in their senior photos and do candid shots, because she doesn’t like stiff, posed photos.

“Some of the kids like to have their pictures taken in downtown Jamestown. Some like the woods and some like the water. I can work with whatever environment they are comfortable with.”

She spends the entire day with the bride and groom when she does weddings and especially likes destination weddings.

“Those are my favorite,” she says while smiling, “because I get to vacation at the same time. I try to keep my fees low to help people be able to afford a professional and the reason I can do this is because I put them (the photos) on a flash drive or DVD. I don’t have the expense of printing.”

On occasion Ms. Hiller plays piano at Church on the Rock, where she attends with her daughters and three granddaughters. She is an Ambassador for PLEXUS and attends occasional Koinonia Christian weekend retreats where the focus is on fellowship with Jesus Christ.

The multi-talented lady shares recipes with no dairy, sugar, wheat or soy, with exception of the Shrimp and Salmon Foil Packs which contains butter. She developed the Veggie and Sausage dish in order to use many ingredients of her diet in one dish.

Persons interested in seeing pictures or wanting more information about Blessed Beyond Photography can go to her Facebook page where they will find her phone number and can leave a message.

Deviled Eggs

6 hard boiled eggs, sliced in half with egg yolks removed and set aside

1 avocado

1/4 c onion

2 slices turkey bacon

Pinch of salt

1/2 tsp minced garlic

1/2 tsp pepper

1-2 T coconut milk

Put all ingredients, except egg whites, and 1 TBSP coconut milk in a food processor. Adjust coconut milk as needed. Scoop into egg white halves.


1 can black beans, drained and rinsed

3 eggs

3 T coconut oil

2/3 c cocoa powder

2/3 c stevia (if using RAW stevia, use 1 cup)

Pinch salt

1/2 tsp baking powder

1 tsp vanilla

Blend beans in a processor. Add remaining ingredients and blend thoroughly in the food processor. Bake in a 9” x 9″ baking pan that has been sprayed with cooking spray at 350 for 30 minutes.

Sausage and Veggie Soup

1-1/2 T coconut oil

1 (12.8-ounce) package andouille sausage, thinly sliced

1 onion, diced

3 cloves garlic, minced

3 carrots, peeled and diced

2 stalks celery, diced

2 (15-ounce) cans white beans, drained and rinsed

1/2 tsp dried oregano

1/2 tsp basil

8 c chicken broth

4 c water

salt and pepper, to taste

2 c shredded cabbage (buy the bag, much quicker)

3 c baby spinach

Brown sausage in large pot 2-3 minutes, add onions and saute 4-5 minutes. Add garlic and saute just until tender. Add remaining ingredients, except cabbage.

Summer for 40 minutes. Add cabbage and continue to simmer another 20 minutes. Add spinach and cook just until wilted.

Rhubarb Crisp

2/3 c rice flour

1-3/4 c stevia

1 c old fashioned oats

1/2 tsp salt

1/3 c coconut oil, melted

4 c rhubarb, cut in 1/2″ chunks

Mix together all ingredients, except rhubarb. Add rhubarb when dry ingredients are crumbly. Place in ungreased 9” x 9″ baking dish. Bake at 350∂ for 50 minutes.

Shrimp and Salmon Foil Packs

4 salmon filets

1 stick butter

1/2 tsp oregano

1/2 tsp basil

1/2 tsp thyme

Salt and pepper

2 tsp minced garlic

2 T Dijon mustard

1-2 lb shrimp, peeled and deveined

Place each salmon filet on a 12” x 12″ piece of foil sheet. Melt butter. Add seasonings, garlic and mustard. Pour half of the sauce over the salmon. Place shrimp on top of salmon and pour remaining sauce over shrimp. Seal the foil by folding the ends and top. Place on grill or in oven at 400∂ for 15 minutes.

Roasted Vegetables

Butternut squash

Sweet potato



Red potatoes




Salt and pepper

3-4 T Coconut oil, melted

2 T garlic, minced

Peel squash and sweet potato. Cut all vegetables into 1″ cubes. Place in large baking pan. Sprinkle with salt and pepper to taste. Drizzle with coconut oil. Add minced garlic and toss until coated. Bake at 425∂ for 35 minutes.

Tomato Basil Soup

4 T coconut oil

1 medium onion, chopped

1 clove garlic, minced

1/2 c rice flour

4 c chicken broth

2-28 oz cans whole tomatoes in puree

1/4 c fresh basil, chopped

Salt and pepper

1 c coconut milk

Melt oil in large pot, over medium heat. Add onions, and saute about 8 minutes, until they are translucent. Add garlic and heat about 30 seconds. Stir in flour, until thickened. Stir in chicken broth slowly with a whisk. When this is smooth, add tomatoes, basil, salt and pepper. Bring to a boil. Reduce heat and cook 20 minutes. Remove from heat and pour into large food processor or blender. Blend until smooth. Pour back into pot and add milk. Heat 5 minutes.