My 9-year-old son has started making us dinner once a week. Last week, he decided that he wanted to make donuts for dessert to go along with his meal. Since my boys have never had a donut, this was a very exciting prospect for both of them.
Together, my 9-year-old and I came up with this recipe. (We modified it from another recipe I jotted down years ago – unfortunately, I don’t know its original origins).… Continue reading
Earlier this week a dear friend gave me three rutabagas from her garden. I hadn’t cooked rutabaga before, but I was excited to give it a try. I treated the rutabagas like I treat many root vegetables: I simply cut them up, along with some carrots and parsnips, and roasted them in my oven. They turned out delicious, and the dish was so easy to put together.… Continue reading
As promised, once my boys picked all of the apples off of our tree [see HERE], we processed them to make a big batch of applesauce. Applesauce is so simple to make, and delicious to eat. For us, it was a great way to make use of our harvest of super-tart apples.
Applesauce is one of those things that is made almost entirely to taste (well, when you make it yourself instead buying it pre-made), so I’ll describe how we made ours below.… Continue reading
We had a bowl of leftover cauliflower “mashed potatoes” in the refrigerator. Remembering back to what my family did with leftover mashed potatoes when I was growing up, I was struck by the thought of making nightshade-free “potato” pancakes. So I started experimenting.
After a few iterations, I came up with the following recipe. While my boys were disappointed that they didn’t taste like the grain-free banana pancakes they’ve had in the past (they focused on the word pancake, and forgot about the word cauliflower), they acknowledged that they were pretty good for a way to eat vegetables.… Continue reading
We seem to be in a vegetable rut lately; always eating the same vegetables prepared in the same ways. So the other day I decided to try something new: breaded zucchini spears.
While the outside breading didn’t crisp up quite as much as I’d hoped, the final spears tasted great and were different from what we’d been consuming.
Everyone liked them, and, importantly, they were very easy and quick to prepare. … Continue reading
My oldest son turned 9 last week. One of the ways he wanted to celebrate his birthday was to make Homemade Mint Chocolate Chip Ice Cream. This ice cream is simple to make, delicious to eat, and is a big hit with anyone who enjoys minty flavors.
We were able to get raw cream from our local dairy, so that’s what we used this time. … Continue reading
Over the summer, we picked up a flat of peaches from our local farmers’ market. We ate most of them simply as they came, raw and either whole or cut in slices. After we had consumed about half of the peaches, I decided to freeze some so we could have a special taste of summer in the middle of the winter.… Continue reading
While we were visiting/taking care of my grandmother (see HERE), we made our first pumpkin pie of the season. And it was delicious. Now that we’ve been reminded of how much we love pumpkin flavored treats, my boys are begging for more.
If you’re interested in making a simple, delicious Pumpkin Custard, which also happens to be grain-free, gluten-free, Paleo, and GAPS friendly, you can find my recipe HERE.… Continue reading
Are you looking for a healthy, warming, caffeine-free alternative to hot chocolate? This golden milk recipe might be exactly what you’re looking for.
My boys and I love this, whether as a relaxing drink before bed, or as an afternoon treat. It even works well as a morning starter. It’s slightly sweet, a little bit spicy (like a chai is spicy, not like a salsa is spicy), and full of healthy ingredients.… Continue reading
When you’re looking for a snack that both tastes delicious and nourishes your body, here is a perfect candidate: half an avocado topped with a scoop of sauerkraut.
Sauerkraut not only has all of the health benefits of cabbage, but – as long as it is traditionally fermented and unpasteurized – it is also filled with healthy-gut-supporting probiotics. In addition to supporting digestive health, raw sauerkraut can boost circulation, stimulate your immune system, and reduce inflammation (Organic Facts, 2015). … Continue reading