Welcome to my website!

Here you will read about how I am learning to live a balanced and healthy life and hoping to inspire you by…

  • enjoying God’s creation,
  • finding messages just for you in the Word of God,
  • listening to songs that glorify God and may renew your heart,
  • picking out just the right fabrics for a new project,
  • learning how to preserve homegrown fruits and vegetables,
  • finding new and delicious recipes to cook for your family that are Paleo and gluten-free,
  • finding good curriculum to teach your children to instill the love of learning,
  • making bullet-proof coffee and tea,
  • learning about new crochet patterns to make,
  • using  homegrown herbs and essential oils.

Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Natural Home Remedies

Natural Home Remedies

This winter we have been very fortunate in avoiding the flu but some in the family did have a few days of fighting a cold.  So, out came my remedies!  I was determined this year to not use over the counter drugs to stay healthy and so ordered some herbs from www.mountainroseherbs.com to get ready for the cold season.  I follow WellnessMama and got a lot of these recipes from her, as well as from from GrowingUpHerbal.  Here are some of the recipes. The Ultimate Immune Boosting Elderberry Syrup Ingredients: 1/4 c. Elder Berries Whole Organic (Frontier) 1/4 c. dried bilberries 1/4 c. dried rosehips 1/4 c. dried hibiscus flowers 2 TBSP. fresh ginger root (1 TBSP. dried ginger root) 1 TBSP. dried echinacea root 1 cinnamon stick 5 whole cloves 1 c. raw honey (1 c. maple syrup for children under 12 mo.) 4 c. pure water Instructions: Pour water in a saucepan and heat on high until water comes to a full boil. Combine all herbs together in a bowl. When water comes to a boil, turn heat down until water is simmering (steaming, not boiling) and add herbs. Mix well and allow mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups).Strain herbs using a mesh strainer. Press the herb mixture into the strainer using a wooden spoon to extract as much juice from the herbs as possible. Allow liquid to cool to room temperature. Measure honey and add it to your liquid. Mix well. Bottle, label, and store in the refrigerator. Dosage: For prevention, adults take 1 TBSP daily and...
Dehydrating Tomatoes

Dehydrating Tomatoes

So what do you do with tomatoes when you’ve already canned 3 batches of soup, and made salsa?  Well, when you have a dehydrator, you slice them up and dehydrate!       You simply cut the Romas in half and the large slicing tomatoes in 1/4′” slices then scoop out the seeds.  Arrange the sliced tomato halves cut side up on each dehydrator tray. Lightly salt the tomatoes. Turn on your dehydrator to 135- 140 degrees and leave it alone for 16 – 20  hours.  Check on them. The larger Romas will probably need more time.  They should be slightly flexible and not so brittle they’ll break. Just nice and dried. Store in a tightly sealed jar in the fridge or freezer or 6-9...
The 1, 2, 3 Punch Chicken Rice Soup

The 1, 2, 3 Punch Chicken Rice Soup

Here’s a great recipe for combating the flu virus!  It’s chicken rice soup with a 1, 2, 3 punch!  Cook the chicken breast in coconut oil and grassfed butter until nicely browned, then add about 2 cups of water and 6 – 8 cubes of your previously frozen chicken broth.  I seasoned the chicken with 1 T of curry powder, 1 t Kelp sea seasonings, 2 t celtic sea salt, and 1 t minced onion.  Then I minced 3 garlic cloves into the soup and simmered for 1 – 2 hours.  When cooked, take the chicken out and shred the meat with your hands or 2 forks.  Put the chicken back in the pot and add 1 cup of cooked rice.  You may need to add more water and bring back up to a simmer if it gets too thick. Why curry and minced garlic?  I’m glad you asked!     AND, because it makes the soup taste great!  Plus we already know the benefits of homemade chicken broth from my other posts, but I’ll put it on again.  Dr. Mercola says… Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine Chicken Broth   1 whole free-range chicken   1 lg onion, chopped 4 qts filtered water              2 carrots, chopped 2 T vinegar                            3 celery stalks, chopped 1 bunch of parsley Place chicken or chicken pieces in large pot with vinegar, vegetables and water.  Let stand for 30 min.  Bring to boil and skim off the scum.  Reduce heat and simmer for 6 – 24...
Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Easy Crockpot Granola

Easy Crockpot Granola

We love eating granola at our house!  It goes well with yogurt as a mid afternoon snack or with milk in the morning, or even right out of the container as a quick pick me up.  However, I hate making it in the oven, always tossing it, some falling on the bottom of the oven or floor…then one day, my husband sent me a link for crock pot granola!  I was intrigued!  I made it that afternoon and it turned out great!  This is from http://www.barefeetinthekitchen.com/.  She has alot of other great recipes also. Homemade Slow Cooker Granola recipe adapted from Dine and Dish Yield: About 7 cups or (15) 1/2 cup servings 5 cups old fashioned rolled oats 1/2 cup slivered almonds ( I used walnuts) 1/4 teaspoon kosher salt 2/3 honey 1/3 cup coconut oil or butter * 1/2 cup chunky peanut butter 2 teaspoons cinnamon 1 tablespoon vanilla 1 cup raisins or craisins, I used a combination of both Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.) Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours,...

About Me

I'm Janelle, a homeschool mom living for Jesus in everything I do and learning how to have a balanced and healthy life. My husband John and I live in Pennsylvania. From cooking and baking gluten free to learning about the daily use of herbs and essential oils, I try to find a balance that works for our family. About five years ago we started to make changes in our diet because of many health issues and it has been a learning and exciting journey. Thanks for stopping by!
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Mountain Rose Herbs. A herbs, health and harmony c

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