Our Garden is Thriving

Our plants are starting to flower and produce, the top picture is the Orange Globe peppers, under that is the Sweet Banana Peppers and the bottom picture is the Spaghetti and Acorn Squash plants.  Now the challenge is to keep the squash bugs and bores away! And of course I have a picture of my beautiful purple Clematis that comes back each...
Shopping Gluten-Free

Shopping Gluten-Free

So you know where I get my raw milk, cheese, most of my grass-fed beef and chicken and woodland pork, but my pantry items…well, that’s a different story!  My answer is, all over the place.  I have a routine, most Thursdays when I go to pick up my Family Farmer delivery, I also go to Whole Foods and Trader Joes. I love to get my 365 mustard there, made with apple cider vinegar and all ingredients that I can pronounce!  Some other staples I like to get at Whole Foods are the glass jars of crushed tomatoes, organic tomato paste and pizza sauce because we try to stay away from canned products.  My BBQ sauce that I use for BBQ’d chicken wings and legs is Organic Ville BBQ sauce because it is Gluten-Free andalso made with all ingredients I can pronounce!  The other staple I like to get at Whole Foods and Trader Joes is nuts.  We eat alot of almonds and walnuts.  The 365 nuts are very simple…the nut, oil and sea salt, I picked up almonds one time at another grocery store and couldn’t believe they had MSG in them!  Well, they disguised it by using the “big name”… Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that’s “generally recognized as safe,” the use of MSG remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label. MSG has been used as a...
What’s for supper tonight?

What’s for supper tonight?

This is a family favorite!  Even if you have never tried artichoke hearts, you must try this!  An added bonus…you can put it in the crock pot for the afternoon while you step out and finish it up when you get home!  I also love to try to have some Gluten-free Yeast rolls to go with the dinner.   Spinach Artichoke Chicken – crock pot   2lbs of chicken strips           1 pkg spinach 1 jar (15 oz) artichoke hearts, drained 1 pkg of organic cream cheese          ½ c parmesan cheese Garlic powder, salt, pepper and Sea Vege Seasonings   Cut up chicken and season, place in crock pot for 2 hrs on high, add the artichoke hearts, cream cheese, parmesan cheese and spinach.  Cook for another hour until cheeses are melted and stir to incorporate.   Soft Gluten-free Yeast Dinner Rolls 2 T yeast           2 t sugar 2 c warm rice or raw milk 2 ¾  c  all purpose gluten-free flour ½ c super fine Sweet Rice Flour 3 t xanthan gum          1 ½ t sea salt 1 t baking powder         3 large eggs ¼ c butter                   ¼ honey          1 t apple cider vinegar Combine yeast, sugar and warmed milk, let sit for 6-8 min until foamy.  Combine dry ingredients in bowl with electric mixer with whisk.  Mix on med-low, add the yeast mixture, 2 eggs, melted butter, honey & vinegar. Mix on med-low until combined.  Scrap down the sides and mix on high for 3 min.   Spray muffin pans and preheat oven to 375 degrees. Spoon batter into muffin pans, filling ¾ full.  cover with clean towel and...
Menu Board Recipes

Menu Board Recipes

  Here are some recipes for your menu board to try.  Let me know how you like them!   Chicken Zucchini Burgers 1 lb chick breasts                                      1 egg 1 c chopped zucchini                               3 T flaxseed 2 spring onions, chopped                 salt/pepper/seasonings ¼ c  fresh coriander                               4 T coconut oil 1 T coconut aminos Blend everything except oil in food processor.  Heat coconut oil  and cook patties for 3 – 4 minutes each side or until browned. Crispy Curried Sweet Potatoes 2 large sweet potatoes, sliced ½ c almond flour 2 T curry blend – 1 T curry, 1 T onion powder, 1 T salt 2 eggs 1 T paprika, ½ T cinnamon Dip sweet potato slices into eggs then flour/spice mixture, set them on baking sheet.  Melt ¼ c coconut oil in pot and when boiling, place sweet potato slices in for 2-3 minutes on each side.  Remove and let drain on paper towel until served. These are the two seasonings that I use, you can purchase them through Amazon or at most Whole Foods....

Relief from the bugs!

We are getting into those buggy nights, what are you going to put on?  Hopefully not those sprays that have DEET  in them.   They are full of such harsh chemicals that are so bad for your body.  So here is a recipe for a bug repellent spray and an herbal moisturizing bug repellent bar from http://wellnessmama.com/5170/bug-off-lotion-bars/ The Ingredients: 1 cup coconut oil 1/2 cup  shea butter, cocoa butter or mango butter (or a mix of all three equal to 1 part) 1/2 cup beeswax + 2 tablespoons 1/4 cup fresh or dried rosemary leaves 1 teaspoon dried whole cloves 2 tablespoons dried or fresh thyme 1/2 teaspoon cinnamon powder 1/4 cup dried catnip leaf 1 (or more) tablespoons of mint leaf (optional but adds great scent) optional: 1 teaspoon Vitamin E oilto preserve. Essential Oils (optional but good): Bug off blend (contains all of the above), lavender and lemon (10+ drops of each) All ingredients available at Mountain Rose Herbs. What To Do: This version has an extra step that the original Lotion Bars didn’t have. To save money on essential oils, we actually infuse the herbs into the coconut oil. Using a double boiler or glass bowl on top of a small saucepan, heat about 1 inch of water (in bottom pan) until starting to boil. Place the dried rosemary, cloves, thyme, cinnamon, catnip and mint in the top part of the double boiler and add the coconut oil (can also use almond, olive or other oil but you will need to add more beeswax later on to get the bars to firm. Cover the bowl or top part of the double boiler and keep the water at medium/high temperature for at...