Who here loves a savory side dish? ME! Nothing better than having the right compliment to your meal or one that doubles as an anytime snack. I am a serious potato lover, but no so much a lover of all the starchy sugars that come with it. tsk. Don’t get me wrong, potatoes have a place for potassium, but I like to take a break from the staple to nourish my body in other ways. Today, I’m sharing one of our favorite recipes: Potatoless Twice Baked Potatoes (aka. savory cauliflower bake).
There is nothing better in the summer & fall evenings that a fun time with family around a fire pit roasting marshmallows. Though, I’ll admit, those store-bought styrofoam balls called marshmallows are not pleasing to me. To enjoy the tasty toasted treat without the guilt or nasties, I’m sharing these homemade marshmallow s’mores with you based on your popular request.
Do you ever grab a quick breakfast only to find yourself hungry within 30 minutes? Today, by popular request, I’m sharing one of my family’s favorite breakfast dishes – a grain-free Dutch baby. What is a Dutch baby? It’s basically an oven pancake that can be tweaked to suit your taste buds and nutritional needs.
My version has a hearty take to it from the fluffy version, though it can be made that way too. I remember back as a young teen getting bored with my packet of oatmeal or cereal and decided to search the cookbook for something new for breakfast. My first attempt came out wonderfully lofty, but had my dad asking, “What is that??” Haha… He asked only because while baking they tend to
Nothing is better than the smell of fresh baked bread. It evokes memories of good times and family, and even gives us a sense of home. Most would say it is too hard to bake your own bread. tsk. I am here today to share a recipe that is the easiest, tastiest, wholesome bread I have found. I wish I could say this no-knead wheat bread recipe was my own, but instead it has been handed down to me from my bestie, Connie. It has easily become our family favorite.
Truth be told that we don’t really consume grains in our home. As I have mentioned in past posts, we try to adhere to a gut-friendly diet. However, we do also know that if prepared properly, grains can be
Isn’t it funny how we change? As a kid I thought it despicable to mix things together. My food had to be separated on my plate and not touching each other. Oh, did I miss out or what?! Things like submarine sandwiches and salsa grossed me out (yes, I’m dating myself, I know). Now, I am an avid foodie that finds pure joy in creating and mixing food together (see RECIPES). Grab your garden goodies and lets get our food groove on for this garden salsa.
*post contains affiliate links so you can find the products I love to use too! (see full disclosure)
This is the time of year for me when my garden is bursting out all over and can be slightly overwhelming. I gathered this in 5 minutes of one day, so you can see I am absolutely blessed.
Eating fresh from the garden is the ultimate treat in the summertime, isn’t it? You can’t beat the flavor or the nourishing elements in food grown and prepared properly. Last month I shared with you one of our family favorite recipes, cabbage skillet pizza. At that time, I made a promised to do the same for each month we encounter as we continue on our grain-free journey. How does a roasted stone fruit dessert sound? Let me tell ya, you may be kissing that junky s’more goodbye!
It is a simple to prepare and even can be made in advance for the family camping trip. It’s also versatile so that you can please every member of your family with their favorite stone fruit (peach, apricot, plum, cherries).
Sometimes life can get so hectic we can lose ourselves and finding our way back can seem daunting. I am an artist on many levels, but have been missing the time to express myself in a culinary fashion. With running a business and blog while homeschooling my six children, I have ached to get our diet straightened out and provide nourishing food for my family. Now is the time that I’m taking my kitchen and my family’s health back.
*this post is sponsored by Blue Apron and is 100% my own opinion.
If you’ve been following my blog for a while, you would know that we have had some heart-wrenching losses with two of our children returning to their heavenly home too soon. I have always been a proponent of healthy eating, but when a few things were amiss in the health of my family, I began to study in-depth. It wasn’t until I made some drastic changes to our diet that our family began to be fully nourished. I’ll elaborate on more of those details in time, but for now I have had a heavy heart about going back to
Summer offers garden goodness and one of my all-time favorites are pickles. If you eat the typical store-bought canned dill pickles or any canned pickle for that matter, you are completely missing out in more ways than one!
Fermented, or cultured foods, are an integral part to the human diet, and most do not understand how our bodies need them. Our gut is our second brain, and eating fermented foods nourishes it to the full, creating an awesome mini-system that fuels our bodies giving it what it needs to battle diseases and toxins. Check out the latest Mother Earth News (Aug.-Sept. 2013) for an excellent article. (see below for more resources)
My family is not what you would call your average grocery consumer. We are whole food, real food, get-it-while-its-fresh food eaters making the most of every bite. Now, I will say that we deviate from time to time, but for the most part, we avoid processed foods.
We make our own ketchup, mustard, hot sauce, cortido (Latin sauerkraut), yogurt, buttermilk, crème fraiche, salsa, kefir….all fermented.
So, of course, we ferment our pickles, like the olden days…in crock, with a salt-water brine, just bubbling with goodness. My kids salivate just waiting for them to be done. What better healthy snack can I provide for them than a crisp, juicy, full-of-fermentation goodness dill pickle?
Want to make your own? Here’s how.
You’ll need: (this is for a 1 gallon recipe. I use a 10 gallon crock…I have a family of 7 and we like to eat them all year!)
- ceramic crock or food-grade bucket, cleaned
- plate to fit inside crock or bucket, cleaned
- 6T. sea salt (3/8c.)
- 3-4 fresh dill flowering heads (you can use dried, 3-4t., but fresh is best)
- handful of oak, grape, or cherry leaves (Yes, leaves. They make the pickles crisp!)
- 2-3 heads of garlic, not cloves, peeled
- a pinch of peppercorns
- 3-4lbs. unwaxed cucumbers (small pickle size)
- Large rock or weight, cleaned
Wash the pickles, and remove any blossoms being careful not to bruise them. If you can’t get fresh ones, just soak the ones you have in some ice-cold water to freshen them up. Then, place them in the crock along with the dill, leaves, garlic, and peppercorns.
Dissolve the sea salt in half a gallon of water and pour it into the crock.
Now, the pickles will float and you want them submerged. Here’s where the plate comes in. Turn your plate upside down and push the pickles under the brine, making sure to catch them all. Place your large (clean) rock on top of the plate to keep the pickles submerged.
Place a towel over top for a tent to keep the pesky flies and gnats out.
You’ll need to check the pickles daily to see if there is any mold on the surface. Don’t panic, just skim it off and wash the plate and rock (or weight) and replace them – mold is good.
Do the same the next day, and so on. After about a week, grab a pickle and give it a taste. You can stop the fermenting whenever you like the flavor. My 10 gallon crock takes around 4 weeks to get it where I like it. A one gallon crock takes anywhere from 1-4 weeks.
Once you think they’ve pickled to your liking, just store them in a refrigerator for months! How easy was that?!
Any questions? Please feel free to ask!