(I've moved! You can see this recipe at my new website here!) After many tries, I have finally perfected my recipe for grain-free sandwich bread. This bread stays together well, and works great for packing lunches to go. Since it is made with almond flour and coconut flour, this bread is quite filling. My family has been very happy to get to eat sandwiches once again with this bread. It works great for both savory sandwiches (like meat and cheese) and sweet sandwiches (like nut butter and jelly). It is also good with hamburgers (although I've gotten so used to eating them bunless that I prefer only one piece of bread with my burgers now). This bread can be made into toast by using a toaster oven on 250 degrees for about 15-20 minutes (make sure the bread is not directly over the heating element, or it will burn). Grain-Free Sandwich Bread Makes 1 loaf 2/3 cup coconut flour 3/4 cup crispy almond flour 1/2 cup (one stick) plus 2 Tb butter 8 eggs, preferably from pastured hens 1 Tb mild-flavored honey 1.5 tsp apple cider vinegar 3/4 tsp celtic sea salt 3/4 tsp baking soda Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in the honey and vinegar. Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with an immersion blender or hand mixer. Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender. Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since there is no gluten in it. Pour the batter into a well-buttered loaf pan. I used a 9X5 glass pan. Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean). Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely. Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thinly with a Rada bread knife, place parchment paper between the slices, and store it in the freezer. This post is part of Traditional Tuesdays, Fat Tuesday, Monday Mania and Pennywise Platter!

During the hot summer months, I craved light foods such as salads and raw veggies. Now that the weather is getting cooler, my tastes are changing and I find myself wanting more comfort foods. These peanut butter cookies fit the bill: they are chewy in the middle, crispy on the edges, and super tasty. Peanut Butter Cookies Makes 30-40 cookies 1&1/2 sticks (12 Tb) butter, at room temperature (preferably from grassfed cows) 1&2/3 cups sucanat 1/2 cup creamy peanut butter*, preferably organic (I prefer Maranatha or Santa Cruz brand) 4 eggs (preferably from pastured hens) 3/4 tsp vanilla extract (preferably homemade or organic) 3/4 tsp almond extract 2/3 cup coconut flour 1/2 cup ground crispy almonds or pecans (or substitute almond meal) 1/2 tsp celtic sea salt 1/4 tsp baking soda 1/2 tsp aluminum-free baking powder Set your oven racks so that none are in the bottom third of the oven. Preheat the oven to 325 F. In a medium bowl, combine the salt, baking soda, baking powder, ground nuts, and coconut flour. Whisk or sift well to combine and break up any lumps. In another bowl (or stand-mixer), beat the softened butter and sucanat together for a couple minutes, until well mixed. (I love using my Kitchen-Aid stand mixer for making cookies as it makes it very easy to add the ingredients while the mixer is running.) Add the peanut butter to the butter mixture and mix to combine. (I love to use a Measure All cup for measuring peanut butter and other thick ingredients such as honey and sour cream.) In the meantime, combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the eggs at this point. Once the butter, sucanat, and peanut butter have become well-mixed, mix in the eggs one-at-a-time. With my stand-mixer, I can just pour in each egg while the mixer is still running. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well. While the mixer is running, add the dry ingredients. Since coconut flour does not contain gluten, there is no worry of over-mixing it! Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn). I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon. Do NOT flatten the cookies as they will spread plenty while cooking. Bake the cookies at 325 F for about 15-18 minutes (or a few minutes longer if you are cooking them on stoneware). They are done when the edges get a bit dark and crispy. Remove from oven and allow to cool for about 5-10 minutes. Then use a spatula to move them to a cooling rack. Once cool, store these cookies in an airtight container. They can be stored in the refrigerator or freezer if you won't be eating them all in the next few days. They are nice and chewy straight from the fridge, and even soft enough to eat straight out of the freezer! Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer. *I used to avoid consuming peanut butter because of the potential for aflatoxins. However, now that I am consuming a more sustainable, less restrictive diet, I have added small amounts of peanut butter back into my diet. Rather than obsessing over every detail of my diet, I'm finding a place of balance that can be sustained for the long term. Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

This clafoutis recipe is a staple breakfast item in our house. It is similar to a fruit custard, and is delicious with both pears and apples (I've used Granny Smith or Fuji apples). It is also great when served with a side of bacon or sausage. Leftovers are great cold or warmed up. Pear or Apple Clafoutis: 4 large eggs ¼ cup honey ½ cup sour cream, creme fraiche, or full-fat coconut milk ½ cup (1 stick) butter or unrefined coconut oil 1 teaspoon vanilla extract ⅓ cup crispy almond* flour OR 3Tb coconut flour (almond flour tastes better, but coconut flour is good, too) ½ teaspoon ground cinnamon pinch of ground nutmeg ¼ teaspoon Celtic sea salt 3 large pears and/or apples, peeled, cored, and sliced (it's okay to leave the peel on the pears so long as it's not too thick) Butter an 8X8 glass dish, generously In a small saucepan, melt one stick of butter. Then add honey and stir. In a medium bowl, combine eggs, sour cream, cinnamon, nutmeg, salt, and vanilla. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead. Add melted butter and honey to wet ingredients and whisk or blend. With the immersion blender running, add almond flour (or coconut flour) and whir until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor). Arrange the sliced fruit on the bottom of the pan, then pour the mixture over the top. (Note: the fruit will float up while it is cooking.) Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is golden. Cool and serve. *Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it. *Time-saving tips: For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish). Once cooled slightly, scoop into individual glass dishes and store in the refrigerator. On subsequent mornings, just pull out one of the small glass containers and eat cold (or re-heat in the toaster oven at 250 degrees for about 15-20 minutes). Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week. I abhor an empty oven, so I'm always adding more items once it is on. Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week. This recipe is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, and Monday Mania at The Healthy Home Economist!

Fall always makes me think of pumpkin. This clafoutis recipe is spiced like pumpkin pie and so delicious! It is rich and has just enough body to stand-in for the usual pumpkin pie. Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert. Pumpkin Pie Clafoutis Serves 5-7 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*) 1 & 3/4 cups pumpkin puree, preferably homemade 1/3 to 1/2 cup honey, or more to taste 4 eggs, preferably from pastured chickens 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*) 1/3 cup almond flour, preferably from crispy nuts 2 tsp vanilla extract 1 tsp cinnamon 1/2 tsp ground ginger 1/8 tsp ground cloves pinch nutmeg 1/4 tsp celtic sea salt Equipment needed: blender or immersion blender Melt the butter in a small pot over low heat. Turn off heat and allow to cool slightly. If your butter has been overheated, let it cool before combining it with the other ingredients. Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter). Taste for sweetness, and add more honey to taste if desired. Pour mixture into a buttered 8-inch square glass baking dish. Bake in 325 degree oven for 35-45 minutes, until center is set. Allow to cool and then transfer to the fridge. Best if served cold (if you can wait that long). Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert. *You may need to add a bit more of the spices if you substitute coconut products for the dairy, as the coconut flavor may mute the spices. This post is part of Fat Tuesday, Monday Mania, Fight Back Friday, Pennywise Platter and Real Food Wednesday!

This recipe for grain-free tortillas has brought much-loved tacos back into our diets. Since the tortillas are coconut-flour based, I was worried that they would taste too strongly of coconut. But once you stuff them with great-tasting filling, you barely notice the coconut taste at all! These tortillas are also a great way to use up egg whites leftover from making homemade mayonnaise, ice cream, or smoothies. I include some optional spices in the recipe; leave these out (or replace with something else) if you're not using the tortillas for mexican food. The spices make the tortillas extra tasty, though, and would go great with fajitas, tacos, or carnitas. Grain-free Tortillas Makes 5-6 small tortillas (perfect amount for our small family, but double the recipe if you want to have lots) 1/4 cup coconut flour, sifted if you're not using an immersion blender* 3/4 cup egg whites (from 6-8 eggs, depending on the size) OR 1/2 cup egg whites plus 2 whole eggs** 1/4 cup plus 3Tb plain whole milk yogurt 1/4 tsp baking soda 1/8 tsp fine-ground celtic sea salt Optional spices: 1/4 tsp ground cumin, 1/2 tsp onion powder, and 1/4 tsp garlic powder (omit these if you're not making mexican food) Butter, to cook the tortillas in Combine all ingredients in a medium bowl and mix well using a mixer or immersion blender. Let sit for about 10 minutes to let the coconut flour soak up some moisture. The end result should be slightly runnier than pancake batter. If it seems too thick, add a touch of water (or more yogurt). If the tortillas break too easy while you are flipping them, add a touch more coconut flour. Heat a heavy-bottomed skillet or griddle over medium heat. I love to use a cast iron griddle for cooking these. When a drop of water sizzles immediately, the griddle or skillet is ready. Try not to overheat it, as coconut flour burns fairly easy. Melt a little butter to cook the tortillas in. I like to use a cold stick of butter, and just rub it on the griddle. Use a 1/4 cup measuring cup to get consistent tortillas that are the right size (if they go much bigger, they will break too easily). Cook the tortillas in the butter. They are ready to flip after 1-2 minutes (depending on how hot your cook surface is). Top with taco meat, carnitas, fajita fixins, or even just some shredded cheese and avocado. Enjoy! * Using an immersion blender is great because it saves you from having to sift the coconut flour, and results in less dirty dishes. ** The tortillas are definitely a bit more rich when you use some whole eggs, but they are still great. This post is part of Pennywise Platter, Fight Back Friday, Frugal Days, Sustainable Ways, Fat Tuesday and Monday Mania!

The first few months I was on the GAPS diet, I felt like I was on cloud-nine. I felt amazing, and was so happy to be free from the joint pain that had plagued me for nearly a year. After about 5 months on the diet, I started to notice some energy problems. Specifically, I started having spells of extreme lethargy and fatigue. Like, "I need to go lay on the floor for awhile" and "I can't keep my eyes open". After a bit of experimenting, I figured out that this problem was caused by eating too few carbohydrates. Is the GAPS Diet Low-Carb? The GAPS diet is not necessarily a low-carb diet. Fruits, veggies, lentils, white beans, and honey are all allowed on the diet. But, I've tended to shy away from things like lentils and white beans while on GAPS because they can cause digestive upset for some of the other members of my family. I also tend to not each much fruit, as I don't really crave sweet things like I used to years ago. So for me, the GAPS diet can easily be very low carb. Who Needs Carbs? Other popular low-carb diets, such as Primal and Atkins, are quick to point out that people do not need carbs, since the body can manufacture them from other energy sources. However, it became clear to me that I do need plenty of carbs to have normal energy levels. My daughter and husband, who are also on the GAPS diet, have not had the same energy complaints. It seems that perhaps being a woman, or specifically being a breastfeeding mother, can cause me to need more carbs. Or who knows, maybe it has to do with the foods my ancestors ate for thousands of years. Whatever the cause, it is clear that I can't follow a low-carb diet without having energy problems. I do know that there are plenty of other people, women specifically, who have complained of energy problems on GAPS. Carbs and Adrenal Fatigue Recently I've noticed that some of my old adrenal fatigue symptoms have been coming back: balding lower legs, vertical lines on the inside of my fingertips, and cold hands. As I've been researching the cause, I've learned that eating a low-carb diet can tax the adrenal glands! When the diet is low-carb, the adrenals have to keep sending out hormones to signal the liver to release glucose. I'm thinking that the return of my adrenal problems signals that I still haven't been eating enough carbs while on GAPS to properly nourish my body. Steady Energy To keep the energy levels more steady throughout the day, I'm eating more carbs. I include at least one of the following with each meal: Milk kefir or plain yogurt Winter squash, such as butternut or spaghetti: These seem to be fairly high in carbs compared to other veggies. Lentils White navy beans Energy Boosts To deal with any spells of extreme lethargy or fatigue, I find that eating one the the following helps.These give a quick energy boost and chase that lethargic feeling away. Fruit: I generally eat at least 3-4 pieces each day while on GAPS. Apples, pears, bananas, oranges, cherries, and blueberries all seem to work well for a quick energy boost. Macaroons: I keep a stash of frozen macaroons in the freezer. If I get that awful lethargic feeling, I'll go eat one right away. A small spoonful of honey Have you had any energy problems while on GAPS or a low-carb diet? What has helped? This post is part of Frugal Days, Sustainable Ways, Fat Tuesday and Monday Mania!

We've been brewing our own kombucha tea for several years now. We brew multiple gallons of kombucha at a time, and over the last year or so we've experimented quite a bit with making different flavors. Making flavored kombucha tea is really quite simple to do, but there are some subtle differences to making each flavor the best it can be. Start with Some Finished Kombucha To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha tea here. We pour the finished kombucha into 2-cup jars and flavor each jar individually. We like to save bottles from the GT's kombucha sold in stores for this purpose, and we also use mason jars. If you want your kombucha to be extra fizzy, Fido jars work well. I wouldn't recommend using bottles with very small openings with this method, as it will be particularly difficult to clean them out and make sure that all the flavoring bits are removed. Our Favorite Flavors These are the flavors we keep making time and time again. With all of these flavors, a short fermenting time on the counter helps develop the flavors and create a bit of fizz. The ideal fermenting time varies a bit with each flavor, so read below for specific details. All of the amounts listed below correspond to a 2-cup (16-ounce) jar of plain kombucha. Raspberry - Raspberry kombucha is slightly sweet and delicious. This is a great flavor to use for people who haven't learned to love the tanginess of kombucha quite yet. I find that frozen raspberries have the best flavor and the least chance of any mold contamination. The berries you use must be absolutely mold-free, else the kombucha will be nasty. Add ~6 raspberries to each jar. Leave the jar to ferment on the counter for 2 days and then transfer to the refrigerator. When pouring the raspberry kombucha from each jar, a fork can be used to keep the berries from falling into each drink. Our backyard chickens absolutely love to eat these kombucha-flavored berries, but they would also be a great addition to the compost heap. Fresh Ginger - Fresh ginger added to kombucha makes an amazingly refreshing drink. Use either a garlic press or a juicer to prepare the ginger. I do not recommend chopping/mincing the ginger for use in kombucha because it is rather fibrous. Using a garlic press or juicer will remove most of the fibrous material, and the kombucha is much better without it. I slice the ginger into roughly 1/4-inch pieces before pressing it in my garlic press. Add the pressed/juiced ginger to each jar of kombucha. Even a small amount (< 1/8 tsp) of ginger per jar is delicious, but for the best flavor I like to use a larger amount (~1/4 tsp). Leave the jar to ferment on the counter for 1-2 days and then transfer to the refrigerator. We drink this kombucha and the ginger bits without straining it. Lemon - Lemon kombucha is superb! Such a simple, fresh flavor. Use a reamer to juice some lemons. Don't be tempted to just squeeze the lemons, as you will get MUCH more juice using a reamer. It is fine if there is pulp along with the juice, but be sure to remove any lemon seeds. Add 1-3 tsp lemon juice per jar. Using 3 tsp will give you a nicely tart drink, whereas 1 tsp of lemon juice adds a more mild flavor. Only allow lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking. We drink lemon kombucha without straining out the pulp. Lemon Ginger - Lemon and ginger combine to make a very tasty drink. Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas. Add 1/4 tsp ginger and 2 tsp lemon juice to each jar. Only allow ginger lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking. Lemon Raspberry - Lemon raspberry kombucha is reminiscent of raspberry lemonade, but with a delicious tanginess. Prepare the lemon juice using the same method described for the lemon kombucha. Add 6 raspberries and 2 tsp lemon juice to each jar. Only allow lemon raspberry kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking. Triple Tasty! Ginger, Lemon, and Raspberry - For an extra flavor punch, try combining all three flavorings. Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas. Add 4 raspberries, 1/4 tsp ginger, and 2 tsp lemon juice to each jar. Only allow triple kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking. Some Flavors We Haven't Enjoyed There are a few flavors of kombucha we have tried that did not turn out so well: strawberry, orange, blueberry, and blackberry. They are still drinkable, but nearly as tasty as our favorite flavors. Do you brew your own kombucha? Do you enjoy it plain, or flavored? What is your favorite flavor? This post is part of Fat Tuesday!

The key to maintaining the tone, suppleness and smoothness of our complexion is moisturisation. When your skin's barrier function is compromised and the epidermis's ability to retain water and its hydration levels may suffer.Used daily, this intensely nourishing, revitalising serum helps to replenish and strengthen skin's natural moisture barrier so that even sensitive skin feels nurtured and healthy-looking. Sunflower Concentrate focuses on supporting skin's precious lipid barrier and nourishing the skin, while a blend of Balloon Vine, Blackcurrant Seed Oil and Sea Fennel collectively work collectively to soothe, nourish and help support the skins barrier function, for a vibrant, healthy-looking complexion. Antioxidant-rich Turmeric is the final complexion-loving ingredient that helps improve the appearance of your skin tone.-Certified vegan-Pregnancy safeTo use: After cleansing and toning, warm a few drops of the serum in your palms, cupping your hands over your face to inhale the aroma. Gently smooth over your face, neck and décolleté until fully absorbed and then follow with your favourite moisturiser.Ingredients: Oryza Sativa (Rice) Bran Oil, Helianthus Annuus (Sunflower) Seed Oil, Coconut Alkanes, Helianthus Annuus (Sunflower) Seed Oil Unsaponifiables, Oenothera Biennis (Evening Primrose) Oil, Rosa Canina Fruit Oil, Echium Plantagineum Seed Oil, Octyldodecanol, Coco-caprylate/caprate, Curcuma Longa (Turmeric) Root Extract, Caprylic/capric Triglyceride, Linoleic Acid, Tocopherol, Ribes Nigrum (Black Currant) Seed Oil, Fragrance 100% Natural Fragrance (Parfum), Limonene, Cananga Odorata Flower Oil, Cedrus Deodara Wood Oil, Crithmum Maritimum Extract, Eugenia Caryophyllus (Clove) Bud Oil, Rosmarinus Officinalis (Rosemary) Leaf Extract, Eugenol, Citrus Tangerina (Tangerine) Peel Oil, Jasminum Sambac (Jasmine) Flower Extract, Plumeria Alba Flower Extract, Rosa Damascena Flower Extract, Linalool, Benzyl Benzoate, Cardiospermum Halicacabum Flower/leaf/vine Extract, Benzyl Salicylate, Geraniol, Linolenic Acid, Citronellol, Benzyl Alcohol, Moringa Oleifera Seed Oil.- Free from Mineral oil- Free from Parabens - Free from SLS & SLES- Free from Synthetic colour and fragrance- Free from Silicone- Free from Synthetic Alcohol ESPA only use plant-derived alcohol and then only where essential.

The most comforting (and nourishing) homemade meals, desserts, drinks and snacks using garden-fresh ingredients. Easy recipes you'll love, crave and save.

Why GAPS? The GAPS diet is a temporary diet used to heal mild problems (like eczema and allergies) as well as serious problems such as lupus, autism, and rheumatoid arthritis. The GAPS diet heals these conditions by establishing normal gut flora and repairing leaks in the gut walls. The diet is very nourishing and allows the gut walls to heal by allowing no complex food molecules (which cannot be properly digested by a compromised gut). My family has good success using the GAPS diet to treat joint pain and boost the immune system, among other things. Tips for getting started Get organized: Before starting the diet, make sure you have a good understanding of what foods are allowed and not allowed on the diet. I find it very handy to keep this list of GAPS Diet Allowed and Not Allowed Foods on the fridge for handy reference. I also frequently visit the Legal/illegal SCD list, which is a very comprehensive list of legal and illegal food items, including very obscure ingredients. (The GAPS Diet is based on the Specific Carbohydrate Diet (SCD); while this list is for SCD, it also generally applies to GAPS as well.) Get everyone on-board: If possible, get everyone in your household on-board for the GAPS Diet. In the beginning, the GAPS Diet can feel overwhelming at times. The diet is more likely to be a success if everyone follows it together, as this will keep the amount of cooking and cheating on the diet to a minimum. Practice doing GAPS: Rather than jumping in all at once, try having a few GAPS weekends to see what the diet is like. These weekends will be a great chance to figure out exactly how to do the GAPS diet, and to get comfortable with it before you're fully committed.. This allows you to still have plenty of time to research anything that you're unsure about without the pressure of having to know everything all at once. My $5 grain-free e-cookbook is a great resource to have when you start the Full GAPS diet. Prepare meals in advance: During your practice GAPS weekends, make some large servings and double batches. Freeze the leftovers so that you already have some foods ready for when you start GAPS. This is like having a safety net in place for when you actually start GAPS full-time. Make ferments, broth, and snacks: Since the GAPS diet relies so heavily on broth and fermented foods, it is a big help to prepare some of these in advance. I have relied heavily on storebought fermented pickles (I use Bubbies brand) as well as homemade sauerkraut and bread and butter pickles. Storebought condiments are also generally not GAPS-legal, so you may want to take the time to prepare some homemade mayo and ketchup in advance of starting the diet. If possible, prepare a few grain-free snacks in advance as well, as snacking on GAPS can seem particularly difficult when you are not used to eating GAPS. Go very slowly in introducing fermented foods and probiotics: Even if you are already taking probiotics and eating fermented foods, a “die-off” reaction can occur with the shift to more beneficial bacteria as you transition onto the GAPS diet. “Die-off” reactions are caused by toxins that are released as the bad bacteria are killed within the gut, and symptoms can include diarrhea, flu-like symptoms, headaches, and lethargy. Stop taking probiotics before you start the GAPS diet, and then very slowly reintroduce them once you have finished with the first round of die-off. With a therapeutic-strength probiotic (such as Bio-Kult), you'll need to initially break the capsules open and start with a small amount (such as 1/4 of one pill). Wait several days before increasing the amount to keep die-off symptoms to a minimum. Start with Full GAPS instead of the Intro Diet: Don't do the GAPS intro diet right away, as this can be totally overwhelming. Instead take a few weeks or even a couple months to get used to the Full GAPS diet first. This will also help to keep die-off symptoms at bay. I will post more about doing the GAPS intro in the coming weeks. Do you have any tips to share for people starting the GAPS diet? This post is part of Real Food Wednesday and Frugal Days, Sustainable Ways!

We've been brewing our own kombucha for over 4 years now. It is such a fantastic, healthy, probiotic drink, and it is one of our staple drinks. Once every two weeks, we bottle up 3 gallons of our finished kombucha and make a new batch to ferment. Our kids love to participate in the process of adding flavors and bottling the kombucha. Over the last year, we have been loving Triple Berry Kombucha, made with strawberries, blueberries, and blackberries. We have tried individual berry flavors in the past but were dissatisfied with the flavor. With a little experimentation, I learned that a little lemon juice greatly enhances the flavor of berry kombucha. This combination of three types of berries gives the best flavor. Required Ingredients and Equipment To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha here. Once the fruit is added, the kombucha is allowed to ferment for one day on the counter to develop the flavors and create a bit of fizz. Mason jars work well for making flavored kombucha. If you want your kombucha to be extra fizzy, Fido jars work well. Recipe: Triple Berry Kombucha Makes 1 quart 1/2 cup combined of strawberries, blueberries, and blackberries* 1&1/2 tsp fresh lemon juice 3&1/2 cups kombucha tea Combine all ingredients in a quart mason jar. Cover tightly and allow to ferment for 1 day at room temperature. Transfer to the refrigerator. Since the berries are fairly flavorless after the fermentation process, strain them out before serving the kombucha. Do you brew your own kombucha? What are your favorite kombucha flavors? *Except during our local berry season, I find that frozen berries have far superior flavor to the fresh ones sold in grocery stores. Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

This is a great recipe to use up some of the copious summer squash available at this time of year. These cheese and veggie cakes are great for breakfast, lunch, or dinner. Leftovers are delicious even when served cold from the fridge. Cheese and Veggie Cakes Serves 4 3-4 summer squash (such as yellow crookneck or zucchini) 2 carrots 1.5 tsp celtic sea salt 8 oz cooked bacon or ham, minced 5 oz shredded cheddar cheese 1/4 cup parmesan cheese 3 eggs, preferably from pastured hens 1/4 cup almond flour, preferably from crispy almonds 1/4 tsp celtic sea salt pinch of freshly ground pepper Butter (or other cooking fat, such as bacon grease or tallow) Sour cream, to garnish Shred the veggies and remove the water: Using a food processor or grater, shred the squash and carrots. Combine the shredded veggies with 1.5 tsp salt, stir well, and place in a colander or strainer. Place the colander or strainer over a bowl and let sit for several hours. This is a very important step to pull the water out of the veggies. Rinse and drain the veggies: While still in the colander, rinse the shredded veggies with plenty of water and then drain well. Press down on the veggies to really squeeze the water out. Combine veggies and other ingredients: In a medium bowl, combine veggies, bacon or ham, cheddar and Parmesan cheeses, eggs, almond flour, 1/4 tsp salt, and a pinch of pepper. Stir well. Heat griddle or skillet: Heat a griddle or skillet over medium heat. You'll know it is ready when a drop of water sizzles immediately. Cook cakes in butter: Melt some butter (or other cooking fat) on the griddle or skillet. Use a 3 Tb scoop or large spoon to scoop the veggie/cheese mixture onto the griddle. Cook the cakes over medium-low heat, flipping them after about 7-10 minutes. Allow them to become nicely browned, and then place them on a napkin or paper towel to cool. Melt some more butter and continue cooking the cakes, a few at a time. Garnish and enjoy: Top the cheese and veggie cakes with a smear of sour cream, and enjoy! This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Monday Mania at The Healthy Home Economist!

Those of you who've been following my blog for awhile have probably figured out by now that I like a lot of variety in my diet. While I would enjoy the simplicity of a regular meal rotation, I just couldn't bear to eat the same things over and over again. I also delight in developing new recipes. I love to unleash my creativity through experimenting with new flavors, and sometimes it feels like magic when a new recipe comes together just right. My latest new recipe is Lemon Raspberry Muffins. These are based on my current favorite flour combination: coconut flour, ground crispy nuts, and Einkorn (an ancient variety of wheat that is naturally lower in gluten and higher in protein than modern wheat). I like to make these muffins using a combination of sucanat and sugar for the sweetener; the lighter taste of sugar allows the bright flavor of lemon to really "pop" in this recipe. However, sucanat can be used exclusively if you prefer to stick with only unrefined sweeteners. Lemon Raspberry Muffins Makes 12 muffins 1/2 cup plus 1/3 cup organic Einkorn flour 1/3 cup organic coconut flour 1/4 cup ground crispy pecans or almonds (or substitute almond meal) 1/2 tsp celtic sea salt 1/2 tsp ceylon cinnamon 3/4 tsp aluminum-free baking powder 1/4 tsp baking soda zest from 1 lemon, which makes about 1 tsp of packed zest 6 Tb grassfed butter, at room temperature 1/4 cup of sucanat 1/2 cup sugar (I used a mix of sucanat and raw sugar for a lighter flavor) 3 eggs, preferably from pastured hens 1 tsp organic vanilla extract (or use homemade vanilla) 1/4 tsp organic almond extract 3 Tb fresh lemon juice 2 Tb organic sour cream, preferably from pastured cows 1 cup organic frozen raspberries* Line a muffin tin with paper cups. (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.) Zest the lemon using a microplane rasp or other zester. Then use a lemon reamer to juice the lemon. If your lemon has a very thick rind, you may need to juice more than one lemon to get 3 Tb of fresh lemon juice. Combine the Einkorn, coconut flour, ground nuts, salt, baking powder, baking soda, cinnamon, and lemon zest in a medium bowl. Whisk it all together to break up any lumps. Preheat the oven to 350 degrees F. Combine the butter, sucanat and sugar in a large bowl (a Kitchen-Aid stand mixer works great for this recipe). Cream together for a couple minutes until the mixture turns slightly lighter in color. In the meantime, combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the eggs at this point. Once the butter and sucanat/sugar have become well-mixed, mix in the eggs one-at-a-time. With my stand-mixer, I can just pour in each egg while the mixer is still running. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well. (It is okay if the mixture looks a bit curdled during this step.) Add the sour cream and lemon juice to the wet mixture and mix it all well. Add the dry ingredients a bit at a time. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. The batter will become rather thick, but don't worry about it. Stir or mix in the raspberries. Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups. Bake the muffins at 350 degrees F for 27-32 minutes, until a they are golden brown and a toothpick inserted into the middle of a muffin comes out dry. (The baking time will be less if fresh berries are used instead of frozen berries.) Remove from the oven and allow to cool a bit before serving. *Except during our local berry season, I find that frozen raspberries have far superior flavor to the fresh ones sold in grocery stores. What is your favorite muffin flavor for Spring? Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

Homemade whey is a great item to have on hand for traditional cooking. It is easy to make, and filled with probiotics! You can use homemade whey in a variety of ways, including: to ferment condiments, like mayonnaise and ketchup to aid in fermentation of vegetables, like pickles, sauerkraut, and kimchi as a probiotic drink as a great add-in for smoothies to aid in soaking of grains, beans, and legumes to increase their digestibility and nutritional content The resultant cream cheese is delicious and can be used in many ways, including: as a spread on crackers with some sliced cucumber on top mixed with a little honey and vanilla extract for an easy and delicious dessert as a wonderful food for baby I use either yogurt, raw milk, or milk kefir to make whey. When using raw milk or milk kefir, the whey will be slightly cloudy, which indicates the presence of milk solids. If it is important to make sure your whey has no milk solids present, I recommend using store-bought whole-milk yogurt (this results in a very clear whey). Many people use cheesecloth to make whey, but I prefer to use a dish towel or a couple small cloth napkins. This results in whey that is more pure as the fine-weave of the cloth traps more of the milk solids. Homemade Whey and Cream Cheese Milk kefir, raw milk, or yogurt Equipment needed: Strainer or colander, small dish towel or cloth napkins If you are using raw milk, let it sit out on the counter for 1-7 days until it sours and separates into curds and whey (it will take longer if the milk is very fresh and less time if the milk has been around for a little while). If you are using milk kefir or yogurt, no additional preparation is needed. Place the strainer or colander over a glass bowl. Line the strainer with a dish towel or cloth napkin. Make sure none of the cloth is hanging outside of the strainer; otherwise, some whey will drip out of the bowl. Pour the raw milk (which has already separated), milk kefir, or yogurt into the cloth. Allow to sit at room temperature for about 4-8 hours. As it sits, the whey will drip out of the cloth and into the bowl. Then push the cloth closed over the top and move it all to the fridge. Let sit overnight. In the morning, you'll find cream cheese in the cloth and whey in the bowl. Store the whey and cream cheese in glass containers in the refrigerator. The whey will keep for about 6 months, and the cream cheese will keep for about 1 month. This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!

Motherhood: at it's best, it can fill our days with joy, sweetness, and contentment. Yet, on the worst days, being a mother can be one of the hardest challenges of life. The ups-and-downs of pregnancy, the constant demands of children, the feeling that we will never be able to have a single moment to ourselves; these feelings seem to just come with the territory of being a mother. But is there a better way? There is one well-known homeopathic remedy that is of immense help to mothers. It can help those bad days feel less dire and dramatic, and make them happen less often. Homeopathic Sepia to the rescue! What is Sepia? photo from sci-news.com Although the word Sepia is commonly used to describe the reddish-brown tone of old photographs, the origin of this word is actually the Latin word for cuttlefish. Cuttlefish ink is a rich brown color, and it was used as an ink or drawing medium for thousands of years. Homeopathic Sepia officinalis is a remedy made from the ink of the cuttlefish. Never-Well-Since... While homeopathic treatment of chronic conditions is typically not do-it-yourself, there are certain chronic ailments that are somewhat easier to treat. These are ailments where there was an obvious trigger, known as a Never-Well-Since event or exposure. For instance, chronic ailments following head injuries are often successfully treated with Natrum sulph or Arnica, and ailments following a broken heart are often successfully treated with Ignatia or Natrum mur. Homeopathic Sepia is listed as a top remedy for the following Never-Well-Since events/exposures [1 - Hahnemann Revisited: A Textbook of Classical Homeopathy for the Professional]: Childbirth Nursing Postpartum depression Hormonal treatment Birth control pill Hysterectomy Puberty Menopause Clearly, Sepia's healing action has a particular focus on hormonal-induced states in women. While it is not a cure-all for each-and-every mother, nonetheless a large proportion of mothers can benefit from Sepia. Characteristic Mental/Emotional Indications for Sepia As with all homeopathic remedies, Sepia will work best when it matches well with the mental, emotional, and physical symptoms that a person is exhibiting. The mental/emotional picture for Sepia is one of this remedy's most striking features. The classic picture of a Sepia woman includes: mothers who feel overworked and/or overwhelmed, irritability or anger specifically triggered by one's children and/or spouse, feeling less affectionate or apathetic towards one's children and/or spouse, a desire to escape, even for just a few minutes of solitude, "loves her husband and children dearly but is too exhausted to feel anything but the need to get through the day's work and survive to the next," [2] and/or feeling "overly conscientious about family responsibilities and thus excessively guilty about any desire or effort to avoid them" [3]. Women often assume that these feelings are just a natural part of motherhood. They may feel guilty about having these feelings or try to deny that they exist. Nonetheless, Sepia can help the body and mind become more balanced so that these feelings occur less often and with less intensity. Additional Indications for Sepia Some additional indications for Sepia include: reduced or absent desire for sex, feeling better from physical activity and/or dancing, postpartum depression and/or irritability, urinary problems after pregnancy, weeping while relating her symptoms, premenstrual symptoms including irritability and aversion to sex, hot flashes, nausea during pregnancy which is worse from fasting and smells or thoughts of foods, pregnancy-induced varicose veins, hemorrhoids, and/or vaginitis, and a wide range of other symptoms including allergies, headaches, insomnia, backaches, and literally hundreds of other conditions. Although Sepia's overall sphere of action includes a wide variety of symptoms, that does not mean it is "the" remedy for all of those conditions. There are over a thousand different homeopathic remedies, and common symptoms such as headaches are associated with hundreds of different remedies. For instance, in my homeopathic software, 845 remedies are listed under "constipation" and 1,249 remedies are listed for "headache". What makes homeopathic remedies so effective is that they are selected specifically for each individual. No homeopath would recommend Sepia for every person who has a headache. However, if the person is a mother who is exhibiting some of Sepia's characteristic mental/emotional indications (described above), then Sepia is likely to be a good match. Success With Sepia for Mothers In my own life, I have found Sepia to be tremendously useful in helping to balance my emotions and leave me feeling contented with motherhood: During my second pregnancy, I developed irritability and anger that I had never experienced before. By the time I found homeopathy nearly three years later, I was often blowing up at my children and felt quite overwhelmed and exhausted. Some days, when my husband would return home from work, I had reached the point where I felt like running away, and I would have to go for a solitary walk just to escape for a short time. I felt guilty for having these feelings, and didn't want to admit them even to myself. Sepia, along with a few other well-chosen chronic remedies, has made a huge difference. I now rarely feel irritable, and I never feel irritability or anger to anywhere near the same magnitude as I used to. I no longer experience that desire to run away, and I no longer feel overwhelmed by the demands of motherhood and homemaking. Some examples of treatment with Sepia from the homeopathic literature include the following: "A 35-year-old woman became pregnant again soon after weaning her second child, then 22 months old. By six weeks she was exhausted and nauseous before mealtimes and would have to eat a little something to relieve it, but the smell of roast chicken and other favorite foods made her feel even sicker and forced her to lie down to try to sleep. Also sensitive to odors like soap and perfume, she felt better when she remembered to exercise, although at their worst her symptoms immobilized her and made her crabby and apathetic. Sepia 30 soon wrought an amazing change in her: within two weeks she had regained her strength and appetite, feeling only minor nausea occasionally from strong perfume. She remained in good health and went on to give birth at home without any difficulty." [3 - Homeopathic Medicines for Pregnancy and Childbirth] "A woman of 26 consulted me for irregular periods, the interval averaging 35 to 40 days, often with brownish staining around the midcycle. After a home birth three years ago she had nursed the child for a year, with hemorrhoids and constipation developing and her periods getting off track during that time. Although reluctant to speak about her personal life, she was openly resentful of her husband, who was devoted to the child but highly critical of her and scornful of her opinions, and she could no longer tolerate making love with him. After a round of Sepia... her periods quickly reverted to normal, while her other symptoms improved significantly, and she herself became much more assertive with her husband. No further treatment was needed." [3 - Homeopathic Medicines for Pregnancy and Childbirth] "...emotional apathy may develop from some profound sorrow or disappointment in a reserved individual who cannot allow herself to feel because she cannot afford it. A case in point was a 26-year-old woman with amenorrhoea [the absence of menstruation] who, three years earlier, had suffered severely from an unfortunate love... Since that time she had been cold and unresponsive with her family and friends and toward the world in general... She was polite and dutiful, but completely indifferent... Initially there was no dramatic change. Sepia can be a slow starter. Yet on a visit two months later she was a different person - not carefree or even happy, but more caring and responsive, and her menses had resumed. No further remedy was prescribed, since the single dose had obviously reached some deep level of her emotional disharmony and was beginning to heal it. Instead, the remedy was allowed to continue dispelling her 'stilled' or suppressed emotions, as she blossomed into a warm, lovely and now happy human being." [2 - Portraits of Homoeopathic Medicines] Dosage and Potency Guidance I generally advise starting with homeopathic Sepia in the 30c potency, although for some people it may be more appropriate to start with a lower or higher potency depending upon their individual sensitivity level. When used very soon after the precipitating event (such as pregnancy or childbirth), it is possible that only one dose is needed for the body to restore balance. When there has been a time lapse between the event and the usage of Sepia, more than one dose may be needed. If the Sepia state has become part of the chronic symptoms picture (with symptoms lasting more than 6 weeks), a good rule of thumb for simple dosing is to wait-and-watch for several weeks after the first dose to see if the Sepia is making a positive difference. With all homeopathic remedies, the least number of doses is always the best. Homeopathic remedies work by stimulating the body to heal itself. Anytime there is a noticeable improvement, no more doses should be given unless the symptoms start to regress (or unless there is a plateau, where the symptoms get better to a point but then stop improving). And if no improvement is observed within 3 doses of taking a remedy, the remedy should be discontinued. While Sepia typically works quite well for treating mothers, in cases where the Sepia indications are long-standing it is possible that some other remedies will be needed before Sepia can do its work. For instance, if there have been significant traumas, losses, or drug-exposures in the meantime since the Sepia state was induced, those more-recent events/exposures may need to be treated before Sepia will be able to be effective. In those instances, consulting with a well-trained homeopath is more likely to lead to long-term success with Sepia. References [1] De Schepper, Luc (2001). Hahnemann Revisited: A Textbook of Classical Homeopathy for the Professional. Santa Fe, NM: Full of Life Publications. [2] Coulter, Catherine R. (1998). Portraits of Homoeopathic Medicines: Psychophysical Analyses of Selected Constitutional Types, Vol. 1. St. Louis, MO: Quality Medical Publishing, Inc. [3] Moskowitz, Richard M.D. (1992). Homeopathic Medicines for Pregnancy and Childbirth. Berkely, CA: North Atlantic Books. Disclaimer: I am not a doctor or licensed healthcare professional. I am a homeopathic practitioner whose services are considered complementary and alternative by the state of New Mexico. The uses of homeopathic remedies described herein are provided for educational use only. Affiliate Disclosure - Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

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Our zucchini plants were totally decimated by squash bugs this year, but that's not stopping us from enjoying lots of zucchini! I've been dishing up grain-free zucchini bread, ratatouille, and dehydrator zucchini chips, plus working on finding more ways to use this prolific summer vegetable. My latest recipe is sauteed zucchini with caramelized onions and garlic. I've been making this almost weekly for the last couple months, and it makes a great side dish.My husband is still on a very restricti

While we enjoy my basic ketchup recipe as well, lately we've really been enjoying this spiced ketchup recipe. This ketchup is a bit sweeter and more like store-bought ketchup than my other recipe. It is a bit like a cross between ketchup and barbecue sauce. The ketchup is great on bunless burgers, hot dogs, and with french fries. Since this ketchup is fermented, it is a great source of probiotics too! Homemade Spiced Ketchup Makes 1 quart Three 7-oz glass jars of tomato paste 1/2 cup plus 1 Tb raw mild-flavored honey 1/3 cup raw apple cider vinegar 1&1/2 tsp finely ground celtic sea salt 1/4 tsp dried allspice 1/2 tsp dried paprika 1 tsp onion powder 1/4 tsp garlic powder 6 Tb raw whey Equipment needed: one quart mason jar, or two pint mason jars Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine. If using pint mason jars, pour the ketchup into the jars. Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s). Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean. Put a lid on the jar and leave at room temperature for 3 days; then transfer to the refrigerator.

This recipe is a delicious one-pot meal that is sure to please the family! Summer squash makes a great stand-in for pasta, and this recipe is just loaded with veggies. This is one of my husband's favorite meals that can be frozen and then taken to work for lunch. Grain-free Skillet Lasagna one medium onion, chopped 2 carrots, peeled and chopped 2 Tb butter, preferably from grassfed cows 1.5 pounds ground beef celtic sea salt and freshly ground pepper 2 cloves garlic, minced or pressed 7-8 medium summer squash (such as zucchini or yellow crookneck) 26-oz jar marinara (or use homemade) 8-oz low moisture mozarella cheese, shredded 1/2 cup grated Parmesan cheese 1& 1/2 cups cottage cheese 1/4 cup fresh basil, minced Equipment needed: 12-inch skillet with lid Melt butter in a large 12-inch skillet over medium heat. Add the onion and carrots. Season with salt and pepper, then saute for about 8-10 minutes until the onion is soft. Stir occasionally. While the onions and carrots are cooking, make the squash noodles. Using a vegetable peeler, make long noodles from the squash, rotating the squash as you go to make the most of each one. When you have only a small piece left, use a knife to make a few more very thin slices. The noodles don't have to be perfect, so don't stress if some are short and some are long. When you're done, you'll have a small mountain of noodles. Crumble the ground beef into the skillet with the carrots and onions. Season with salt and pepper. Brown the beef over medium heat for several minutes. Add the garlic and saute for about 1 minute. Then add the squash noodles and marinara sauce. Bring to a simmer, then cover and let cook for 5-7 minutes (until the noodles are nearly done to your liking). Stir occasionally. Uncover the pot and simmer uncovered for a few minutes to allow some of the moisture to evaporate. Turn off heat and sprinkle half of the Parmesan and mozarella cheese into the skillet. Stir the cheese into the meat and veggies. Then use a large spoon to add dollops of cottage cheese into the skillet. Push the cottage cheese down into the meat and veggies slightly. Then sprinkle the remaining Parmesan and mozarella cheese on top. Sprinkle the fresh basil over the top. Put the lid back onto the skillet and let it rest for a few minutes to allow the cheese to melt. Then scoop into bowls and serve! This recipe is part of Slightly Indulgent Tuesdays at SS&GF, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

In the 9+ years that I've been a mother, I've read many parenting books. Among the parenting books I've read in the last few years, one stands out far above the others: The Child Whisper: The Ultimate Handbook For Raising Happy, Successful, Cooperative Children by Carol Tuttle. Over the last two years since I read this book, it has really improved my life and my relationships with my children. What Is Unique About This Parenting Book? Most parenting books provide one-size-fits-all guidance for raising children. The Child Whisperer is different. Instead of giving guidance that can be applied to all children, it seeks to give parents an understanding of different types of children. By focusing more on understanding each of the different types of children, this book lays a strong foundation that can be used for parenting children who are very different from each other. One of the things that really surprised me as a parent was how different my son and daughter are. They move through life differently, they need different things, and they react to corrections differently. Techniques that work for one of them often do not work for the other. The Child Whisperer has finally given me the framework to understanding my children, and how they are different from each other as well as myself. By knowing more about who they are as individuals, I am able to parent them each uniquely, and am better able to meet their needs. The Different Types of Children (and Adults, Too) The Child Whisperer describes four energy types that apply to children as well as adults. For children, the four types are summarized as follows: image from http://thechildwhisperer.com/getting-started/ One thing I love about using Carol Tuttle's four energy type system is that it is much bigger than just a personality profiling system. When determining a person's energy type, a person's body language and facial features are actually used in addition to personality and tendencies. This method seems to really capture the essence of each person, and that allows for a much greater understanding of each other. Practical Tips for Each Type Once the foundation of each energy type is laid out, The Child Whisperer includes tips for parents in supporting their children by gender and at different ages (Baby, Toddler, Pre-schooler, School Age, and High Schooler). The Child Whisperer provides insights into the learning and developmental tendencies of each type, and provides guidance on how to help each type develop their own unique gifts. One of my favorite sections in the book is the list of the Top 10 Things each type needs from their parents. Understanding My Children Understanding my children's dominant and secondary energy types has allowed me to finally understand them at a much deeper level so that I can support them as individuals. Previously, I would often get frustrated at certain aspects of both of their personalities, mostly because they were different from myself and the way I do things. Now I am able to look at them from a perspective of understanding who they are and how they move through life, and that makes such a huge difference in having a happy, well-functioning household. Here are some examples of how The Child Whisperer has made me a better parent: I am a Type 3 with a secondary Type 2 energy. With my dominant Type 3 nature, I tend to move through life with swift determination, and love getting things done. With my secondary Type 2 nature, though, I am emotionally sensitive and love connecting with family and friends. My daughter is a Type 1 with a secondary Type 2 energy. I used to get frustrated with the fact that she would start a gazillion different projects, but finish hardly any of them. I would often tell her that she wasn't allowed to start anything else new until she finished her other projects. Well, it turns out that Type 1's have a gift for ideas. Ideas are the Type 1's gift to the world! I was imposing my own nature (that naturally wants to finish things) onto her; in doing so, I was stifling her own gift for having many new ideas. Now, I allow her to start as many different projects as she'd like, and instead of trying to make her finish them all, I help her learn to determine which projects are important enough to her that she would like to finish them. My son is a Type 2 with a secondary Type 4 energy. Before learning about the energy types, I would very often tell him to hurry up, and would get frustrated that he seemed to take so long with tasks such as getting dressed, eating, getting buckled into the car, and many others. After learning about the energy types, I realized that my son naturally has a much slower movement than I do. That doesn't mean that either of us is "wrong"; we're just different. Now I make sure to give him plenty of time for tasks, and I make sure to find other things to do while I am waiting for him so I don't get impatient and keep hurrying him. With her fun-loving Type 1 nature, my daughter likes to turn everything into a game. With my own get-it-done mentality, I was often frustrated by this aspect of her personality, and would tell her to stop messing around. Now that I know about the energy types, I try to give her more freedom to find her own fun ways to accomplish things. I definitely still have some room for improvement with this, but I'm trying to support her nature. With his Type 2 nature, my son naturally plans things out in advance. His plans are very important to him, and with his Type 4, more serious secondary nature, he does not take it lightly when his plans are interrupted. Obstructed plans were the main cause of many of my son's emotional upsets, but I didn't quite understand that until I read The Child Whisperer. Now I can respect his plans, and let him take part when those plans need to change (often after giving him some alone time to process that there needs to be a change). This has made a tremendous difference in the number of emotional meltdowns. These are just a few examples of how The Child Whisperer has helped us. It has been a real game-changer. Our relationships are better and I am now able to help my children overcome the challenges unique to each of their types, instead of trying to mold them to be more like myself. I can't recommend this book enough! Have you read The Child Whisperer? What is your favorite parenting book? Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

This banana clafoutis (custard cake) is spiced nicely with cinnamon and a touch of lemon zest. It makes a great breakfast, and can be dressed up with some whipped cream or ice cream for a special dessert. Banana Clafoutis Serves 6 10 Tb (1 stick plus 2 Tb) butter 1/3 cup mild-flavored honey 5 eggs, preferably from pastured hens 1/2 cup plus 2 Tb sour cream 1.5 tsp organic vanilla extract 1/2 plus 1/8 tsp ground cinnamon pinch ground nutmeg heaping 1/4 tsp celtic sea salt zest from one large lemon (zesting is super easy with a rasp) 1/4 cup plus 1 Tb coconut flour (this should be sifted if you are not using an immersion blender) 2 large bananas* Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir a bit. In a large bowl, combine eggs, sour cream, vanilla, spices, lemon zest, and salt. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead. Add melted butter and honey to wet ingredients and whisk or blend. Add coconut flour and blend until well-combined (or use mixer/whisk until smooth). Use a bit of butter to generously grease an 8X8 glass dish. Slice the bananas and spread them over the bottom of the dish. Pour the batter into the glass dish and bake at 325° for 50-60 minutes. This will puff up during baking and then deflate while cooling. The clafoutis is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle. Remove from oven and cool. Don't cut into this while it is piping hot. Banana clafoutis can be served at warm or cold. For a special treat, top with a bit of whipped cream or vanilla ice cream. *Bananas are a low-spray crop, so save money by not buying organic ones!

Pumpkin spice bread is a favorite Fall food in our house. This is a rich, moist bread recipe that has optional nuts and raisins. Without the nuts and raisins, it has a very soft texture (preferred by my husband). With the nuts and raisins, it has a more hearty texture (preferred by the kids and myself). Pumpkin Spice Bread Makes 2 loaves or 24 muffins 1 cup butter, preferably from grassfed cows 3/4 cup honey 6 eggs 1/4 cup whole milk yogurt 1 Tb vanilla extract 1 Tb cinnamon 1 tsp ground nutmeg dash ground ginger dash ground cloves 1 tsp celtic sea salt 1/2 tsp baking soda 1 cup coconut flour 2 cups pumpkin puree, preferably homemade 1/2 to 3/4 cup crispy pecans (optional) 1/2 to 3/4 cup raisins (optional) Melt the butter in a small pot over low heat. Turn off heat, add honey, and stir slightly. Allow to cool a bit. Combine eggs, yogurt, and vanilla in a bowl. Mix well using an immersion blender or hand mixer. Add butter/honey mixture to egg mixture. If you are using an immersion blender, go ahead and add the spices, salt, and baking soda now as well. Mix thoroughly with the immersion blender. If you are not using an immersion blender, just mix the honey/butter into the egg mixture very well with a hand mixer. If you are not using an immersion blender, the coconut flour must be sifted. Then whisk in the spices, salt, and baking soda. Thoroughly mix the coconut flour into the wet ingredients using an immersion blender or hand mixer. Because coconut flour does not contain gluten, there is no worry of overmixing it. Stir in the pumpkin puree. Then fold in the optional nuts and raisins. Pour the batter into two buttered loaf pans (mine are 8.5 X 4.5 X 2.5). Alternatively, line two muffin tins with paper cups and then fill with the batter. Bake loaves for 1 hour and 20-30 minutes at 325 degrees. You may need to cover the loaves with foil partway through if they are getting too dark. Bake muffins for about 40-50 minutes. This is a very moist recipe, so leave it in the oven a few minutes longer than you think to make sure it gets baked thoroughly. Cool. Serve it plain, with a smear of butter, or even topped with some honey buttercream frosting for a special treat! This post is part of Fat Tuesday, Monday Mania, Fight Back Friday, Pennywise Platter, Frugal Days, Sustainable Ways and Real Food Wednesday!

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These snack bars are amazingly easy to make, delicious, and filled with nourishing ingredients. They make me wonder why I ever tried store-bought snack bars, like Lara bars or Kind bars. This recipe was inspired by a recipe from Nourished Kitchen. Apple-raisin snack bars: 1 cup pecans 1 cup dried apples 1 cup raisins 1/4 tsp Celtic sea salt 1/2 tsp cinnamon, optional (I tend to like the clean flavor of the fruit without the cinnamon, but will occasionally add cinnamon to spice it up) unrefined coconut oil, for greasing your hands Soak pecans in water with a pinch of sea salt for 12-24 hours*. Rinse and drain well. Pulse nuts in a food processor until ground pretty well (but not too long or they'll start turning into nut butter). Dump nuts into a bowl. Then place apples, raisins, salt, and optional spices in food processor and let it whir until well-combined and chopped. This will take longer than you think, but just let it keep going around and around. Then add back ground nuts and whir until well-combined. Dump it all onto a piece of wax paper. Then rub a bit of oil onto your hands to keep them from sticking to the mixture. Use your hands to do any last mixing necessary to get a consistent mixture, then form the mixture into a mound. Refrigerate for a couple hours, and then cut into pieces. You can also vary the nuts and fruit to make other types. Lemon blueberry is delicious (made using almonds, dates, and dried blueberries with a little lemon zest). *Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!

Since we are enjoying the summer bounty of local peaches, I came up with this recipe for peach blueberry clafoutis. It is simple to make and tastes wonderful. You can eat it warm, but it is especially good chilled. Leftovers make a great breakfast. For a special treat, add some whipped cream or ice cream on top. Peach Blueberry Clafoutis 4 large eggs ¼ cup honey ½ cup sour cream, creme fraiche, or full-fat coconut milk ½ cup (1 stick) butter or unrefined coconut oil 1 teaspoon vanilla extract ⅓ cup crispy almond* flour pinch of ground nutmeg ¼ teaspoon Celtic sea salt 3-4 medium fresh peaches 1/2 cup blueberries, fresh or frozen In a small saucepan, melt one stick of butter. Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool. Wash the peaches and rub gently to remove most of the fuzz. Then remove the pits and thinly slice the peaches (leaving the skin on). In a medium bowl, combine eggs, sour cream, nutmeg, salt, and vanilla. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead. Add butter/honey mixture and almond flour. Whisk or blend until smooth. Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor). Butter an 8X8 glass dish or two glass pie plates. Arrange the sliced peaches on the bottom of the pan, then sprinkle the blueberries on top. Pour the liquid mixture over the top of the fruit. (Note: the fruit will float up while it is cooking.) Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is nicely browned. Allow to cool and then transfer to the fridge. Let chill for several hours and then serve. (You could also eat it warm, but it is much tastier cold.) *Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it. **Time-saving tips: For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish). Once cooled slightly, scoop into individual glass dishes and store in the refrigerator. On subsequent mornings, just pull out one of the small glass containers and eat cold. Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week. I abhor an empty oven, so I'm always adding more items once it is on. Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week. This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Fat Tuesday at Real Food Forager, Slightly Indulgent Tuesdays at SS&GF and Monday Mania at The Healthy Home Economist!

This recipe is a simple and delicious way to prepare beef brisket. I have made this several times for a crowd, and it has always been a hit. Each time, I thought surely there would be enough for leftovers, but people kept going back for seconds until it was all gone! It is a one pot meal, and so easy to put together. You could also easily substitute any roast for the brisket. Brisket with Carrots and Onions 3 large white onions, peeled and sliced 3-4 pound beef brisket or other roast* 3 Tb celtic sea salt 1 tsp freshly ground pepper 2 tsp dried oregano 4 bay leaves 1 (24-ounce) bottle strained tomatoes (or substitute diced tomatoes with juice) 6 stalks celery, cut into 1 to 2 inch chunks 8-10 large carrots, peeled and cut into 1 to 2 inch chunks Home All-day Method Spread the onions over the bottom of a slow cooker (or use an oven-safe pot). Place the brisket on top of the onions and season top and bottom with salt, pepper, oregano, and bay leaves. Pour the strained tomatoes around the brisket, leaving the top exposed. Cook on low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours. Add celery and carrots to pot, and nestle them down into the sauce or under the brisket. Flip the brisket over and nestle it down into the sauce and veggies. Cook on low for another 3-4 hours (or back in the 225 degree oven). Pull brisket out onto a cutting board. Shred the meat with a fork, or slice it across the grain. Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes. This step allows the meat to soak up the juices and get super moist. Ladle into bowls and serve. Great by itself or even better with a side salad and a glass of raw milk! Away from Home All-day Method Spread the onions, carrots, and celery over the bottom of a slow cooker. Place the brisket on top of the vegetables and season top and bottom with salt, pepper, oregano, and bay leaves. Turn the brisket so that the fatty side is up. Pour the strained tomatoes around the brisket, leaving the top exposed. Cook on low for 8-10 hours or on high for 6-8 hours. As soon as you arrive home, pull brisket out onto a cutting board. Shred the meat with a fork, or slice it across the grain. Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes. This step allows the meat to soak up the juices and get super moist. Ladle into bowls and serve. Great by itself or even better with a side salad and a glass of raw milk! *If you use a roast that is fairly thick, cut it in half so it will cover the bottom of your slow cooker. This recipe is part of Fight Back Friday at Food Renegade, Monday Mania at The Healthy Home Economist and Pennywise Platter at The Nourishing Gourmet!

With the arrival of Fall, I was craving a nicely-spiced breakfast, and this fit the bill! Smooth and creamy, just spicy enough, and with a pleasant tang from the applesauce. This applesauce spice custard cake makes a great breakfast, and it could easily be dressed up for dessert with some vanilla ice cream or whipped cream. Applesauce Spice Custard Cake Serves 6 generously 12 Tb (1&1/2 sticks) butter 1/3 cup plus 2 Tb mild-flavored honey 6 eggs, preferably from pastured hens 3/4 cup sour cream 1 Tb organic vanilla extract 3/4 tsp organic almond extract (omit if using almond flour) 1&1/4 tsp ground cinnamon 3/4 tsp ground ginger 1/4 tsp ground cloves 1/8 tsp ground nutmeg 1/2 tsp celtic sea salt 5 Tb coconut flour* OR 1/3 cup plus 2 Tb almond flour 2 cups unsweetened applesauce Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir a bit. In a large bowl, combine eggs, sour cream, vanilla, almond extract (if using), spices, and salt. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead. Add melted butter and honey to wet ingredients and whisk or blend. Add almond flour OR coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor). Add the applesauce, and whisk well to combine. I prefer to use a whisk for this step so the applesauce still remains a tiny bit chunky. Use a bit of cold butter to generously grease an 8X8 glass dish. Pour the batter into the glass dish and bake at 325° for 55-65 minutes. The custard cake is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle. Remove from oven and cool. Don't cut into this while it is piping hot. This can be served at room temperature or cold. For a special treat, top with a bit of whipped cream or vanilla ice cream. *The coconut flour will need to be sifted if you are not using an immersion blender.

Strawberries, blueberries, and blackberries make a wonderful combination in this simple and delicious dish. We've enjoyed this for breakfast, brunch, or even dessert. I like to make a double batch so there is plenty to last throughout the week. If topped with some whipped cream, this would make a great Independence Day dessert since it would be red, white, and blue! Triple Berry Custard Cake Serves 6 1 & 1/2 sticks butter, preferably from grassfed cows 1/3 cup mild-flavored honey 4 eggs, preferably from pastured hens 1/2 cup full-fat plain yogurt 1 tsp organic vanilla extract 1/2 tsp almond extract 1/4 tsp celtic sea salt 1&1/2 Tb coconut flour 2 Tb pecan or almond flour, preferably from crispy nuts 1 cup frozen blueberries* 14 medium-large frozen strawberries* 1/2 cup frozen marion blackberries* Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir a bit. In a medium bowl, combine eggs, yogurt, vanilla, almond extract, and salt. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead. Add melted butter and honey to wet ingredients and whisk or blend. Add nut flour and coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor). If you are not using an immersion blender, then the coconut flour needs to be sifted so it won't clump in the batter. Use a bit of cold butter to generously grease an 8X8 glass dish. Sprinkle the fruit on the bottom of the glass dish, then pour the wet mixture over the top. (Note: the fruit will float up while it is cooking.) Bake at 325° for 65 minutes (or a bit less if you use fresh fruit). The custard cake is done when the edges are nicely browned and the center is no longer wet with just a bit of jiggle. Remove from oven and cool. This can be served warm or cold, although I particularly like it when it is cold. For a special treat, top with a bit of whipped cream. *Unless it is local berry season, I find that frozen berries have far superior taste to the fresh berries found in the produce department.

Egg cups are at the top of the list for easy grain-free breakfasts in our household. They are so easy to prepare and the leftovers reheat well for use during the busy weekdays. I often make up new variations so we won't tire of this breakfast staple. This pesto and dried tomato variation is super tasty. My one-year-old scarfs these down. Pesto and Dried Tomato Egg Cups Makes 12 muffin cups 7 large eggs, preferably from pastured chickens 1/2 c. whole milk kefir (you could substitute whole milk or plain yogurt instead) 1/4 tsp. freshly ground pepper 1/4 tsp. salt 2 Tb packed minced fresh basil 6 oz mild cheddar cheese, shredded 1/3 c. finely grated Parmesan cheese 1 small clove garlic, minced 2-3 Tb butter 1/4 cup dried tomatoes, chopped if necessary (I use some that I made in the dehydrator, but any store-bought ones would work; if you use the ones packed in oil you'll want to drain them well and pat them dry first) In a medium bowl, lightly beat eggs by hand with a whisk or fork. Add all remaining ingredients (except butter and tomatoes) and stir to combine. Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven). Add a small dollop of butter (no more than 1/2 tsp) to each paper cup. Scoop egg mixture into muffin tins, filling each one about 3/4 full. I like to use a 3-Tb scoop for this. Sprinkle the dried tomatoes over each egg cup. Bake at 325 degrees F for about 18-25 minutes, until set. They will puff up while baking, but then deflate once removed from the oven. If I am making these to serve as breakfasts for later in the week, I will pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle. Cool slightly and serve. Reheat leftovers by placing them in a toaster oven set at 225 degrees F for 20 minutes. This post is part of Fat Tuesday at Real Food Forager, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!

Beans have never been one of my favorite foods. They've always been okay to me, but never anything to get excited about. This recipe for East African Bean Soup has changed that: I love this soup, and so does the rest of my family. This recipe has combines beans and vegetables with a flavor boost from coconut milk and curry powder. The result is amazingly delicious and, thanks to the coconut milk, this recipe is quite hearty and filling. This recipe was inspired a recipe in Best of Regional African Cooking. East African Bean Soup Serves 8 2&1/2 cups dried pinto beans filtered water 1 tsp baking soda 2 large yellow or white onions, chopped 2 Tb unrefined coconut oil 4 cups filtered water 2 cups diced tomatoes (I prefer Jovial or Pomi brand) 2 green peppers, de-seeded and chopped 1 can (13.5 ounces) full-fat coconut milk 2 tsp Madras curry powder* celtic sea salt, to taste In a large bowl, cover the beans with plenty of filtered water and the baking soda. The beans will soak up quite a bit of water, so be sure to add plenty. Cover and allow to soak overnight. This important step reduces the phytic acid antinutrient in the beans. About 3-4 hours before mealtime, chop the onions. Heat the coconut oil in a 4- or 6-quart pot with a lid over medium-high heat. Add the onions and a small sprinkle of salt. Sauté for 10-15 minutes, until the onions are translucent and have taken on a bit of brown, caramelized color. In the meantime, drain and rinse the beans in a colander. Add the beans to the pot with the onions. Pour in just enough filtered water to cover the beans; since the beans have already absorbed so much water during the long soaking process they won't absorb much more while cooking. In my pot, it takes about 4 cups of water to cover the beans. Bring the beans to a boil and skim off any foam that rises to the top. Salt the cooking liquid; I find that 4 tsp salt is a good amount for my family's taste preferences. Reduce the heat to a simmer and cover the pot. Allow the beans to simmer 2-3 hours, until they are fully cooked and soft. Remove and discard one cup of liquid from the pot of beans. Shake the can of coconut milk well before opening it. Add the tomatoes, coconut milk, curry powder, and green peppers to the beans. Stir the pot to mix all the ingredients together well. Bring to a boil, skim off any foam, and then simmer the soup for 20-30 minutes, until the peppers are cooked to your preference. Taste the broth and adjust the salt as needed. Ladle into bowls, serve, and enjoy! *Madras curry powder really is the best curry powder. It has such a fantastic flavor and aroma compared to other curry powders. What is your favorite bean recipe? Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

These pork chops are wonderfully moist and delicious. While I don't typically like sweet meat, pork pairs beautifully with the honey glaze. Serve these pork chops alongside a side salad, and you'll have a complete meal in about half an hour. Honey-Glazed Pork Chops Serves 4 4 pork chops, about 1-inch thick Celtic sea salt and freshly ground pepper 2 Tb butter, divided in half 1 Tb lard or high-heat fat such as ghee, sunflower, sesame, peanut, or refined coconut oil 1/4 white onion, minced 3/4 cup chicken broth, preferably homemade 1/2 cup honey 2 Tb apple cider vinegar 1 tsp fresh thyme leaves tiny pinch of dried cayenne 1 tsp dijon mustard Pat the pork chops dry with a clean cloth or paper towel. Season with salt and pepper to taste. Heat a 12-inch skillet over medium-high heat, then add 1 Tb butter and 1 Tb lard (or oil). Swirl the pan to evenly distribute the fat. Brown the pork chops on one side (about 4 minutes) and then set them aside. While the pork chops brown, measure out the rest of the ingredients. Add the onion and a sprinkle of salt to the skillet, and cook several minutes until the onion is softened. Stir in the broth, honey, vinegar, thyme, mustard, and cayenne. Place the pork chops back in the skillet, browned side facing up. Reduce the heat to medium, cover the skillet, and cook for 5-10 minutes (until the center of the pork chops is 140 degrees). Transfer the pork chops to a clean plate and let them rest for a few minutes. Do not cut into the chops right away, as you will lose most of their juices if you do. Continue to cook the glaze in the skillet, uncovered, for about 7 minutes. Then add any juices that accumulated on the plate with the pork chops. Whisk in 1 Tb butter, and season with salt and pepper to taste. Pour glaze over the pork chops and serve! This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food Wednesday with Kelly the Kitchen Kop!

I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…

These are classic blueberry muffins, now made with Einkorn heirloom wheat flour!My family switched to Einkorn wheat flour over 10 years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems. This recipe for Einkorn Blueberry Muffins uses Einkorn all-purpose flour.When consumed in moderati

I discovered grilled eggplant some time ago by mistake, and it’s been a staple in my rotation ever since. I…