Cooking With Kale and Chard

Cooking with either kale or Swiss chard is as easy as filling a pot with a little water and a lot of greens and placing it on a heated stove burner. And while there's nothing wrong with that, there are lots more easy and interesting ways to eat these two vegetable powerhouses. Preparation Both vegetables should be washed thoroughly to get rid of any lingering garden soil, then chopped. The easiest way to cut kale is to pull leaves away from the stem, then give the leaves a few crosswise chops. … [Read more...]

Spring Cleaning DIY Recipes

  It's time for spring cleaning! Instead of using harsh chemicals that can pollute the air in your home, try using natural products instead. They're safe, effective, inexpensive and easy to make! Here are some homemade cleaning formulas for a healthier, safer home:   Scrubbing Tile Cleaner Put some baking soda in a grated cheese container (the kind you find at pizza parlors) and sprinkle it on bathroom sinks, tubs, and showers before scrubbing. For tough stains, make a … [Read more...]

Grain-Free Back to School Lunch Ideas

It's back to school time! Help your kids (or yourself) stay energized throughout the day with these grain-free lunch ideas. Click on the blue text to learn more about the recipe. Turkey and cheese coconut wraps Plain whole yogurt topped with honey, seeds, nuts, fruits, etc. Vegetable sticks with ranch or other dressing Berries and other fruits Almond butter and jelly sandwiches using grain free pancakes as the bread. Raw cheeses Hot soup in an insulated thermos Hard … [Read more...]

Wheat-less Wednesday – Roasted Tomato Soup

Ingredients: 2 pounds of fresh tomatoes 6 cloves of garlic, peeled 2 small yellow onions 1/2 cup extra virgin olive oil 1 quart chicken stock 2 bay leaves 4 Tbsp. butter salt and freshly ground black pepper 3/4 cup heavy cream (optional) Instructions: Preheat the oven to 450° F Wash, core, and cut tomatoes into halves. Spread tomatoes, garlic, and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20-30 … [Read more...]

Wheat-less Wednesday – Black Currant Smoothie

Ingredients: 2 cups black currants 1 frozen banana 1/4 cup coconut milk *blackberries can be substituted for currants in this recipe.   Instructions: Blend currants, banana, and coconut milk until the mixture reaches a smooth consistency. Serve and enjoy! … [Read more...]

Wheat-less Wednesday – Apple Pancake Rings

Ingredients: 2 medium apples, sliced thin and cored 3 eggs 3 Tbsp. coconut oil 1/2 tsp sea salt 1 tsp cinnamon 3 Tbsp coconut flour Instructions: Whisk together eggs, coconut oil, coconut milk, cinnamon, and salt in a bowl. Whisk in coconut flour and let sit for 5 minutes. Heat griddle or cast iron skillet to medium high. Grease the surface with coconut oil. Using a toothpick, pick up each apple ring and cover it in   pancake batter. Place the rings on the … [Read more...]

Wheat-less Wednesday- Mexican Layer Breakfast

Ingredients: 1/2 cup black beans 2 cloves garlic 1 oz  cheese 1/4 cup salsa 2 eggs salt and pepper to taste Instructions: Soak dry black beans with cloves of smashed garlic      overnight. Boil for about 2 hours, or until tender (canned beans will also work for this recipe). Layer black beans, cheese, and salsa. Top with two fried or poached eggs. Season with salt and pepper. Enjoy! * This recipe may be doubled. **This meal can also be served as a hearty dinner! … [Read more...]