farm fresh
When taking an intensive 6 week precalculus course and here I am coming from a place where I haven’t divided a fraction in 8 years, blogging naturally has taken a backseat. It will resume, and more frequent postings will continue by the end of June! Yesterday was Farm Day and our Amish farmer opens up... Read More...
Many people are sensitive to grains or don’t eat them at all. I don’t eat bread or gluten but many in my family still do. Not all grain are created equal and our family chooses to buy bread made from sprouted grains which increases their digestibility. Many know that eating whole grains is better. Going... Read More...
Do you get stuck in cooking ruts? I find one way to make something, and it tastes awesome so I make it that way every time over and over again. It doesn’t really get old but it keeps me from trying new things. That’s why when I was roasting some cauliflower with wings I decided... Read More...
When March rolls around it’s time to transition from winter to spring and our bodies start making the adjustment. The sunlight is steadily returning. Even though temperatures are not high yet, March starts feeling very warm because our body is not yet prepared for the warmer temperatures. As temperatures start to slowly rise I find... Read More...
Holidays are commonly characterized by symbols, rituals, music… but most of all, delicious food. Food has a way of bringing people together which is why when on a restricted or specialized diet it can cause feelings of exclusion. That can explain why many people fall off their dietary goals during the holidays. For those with... Read More...
Every time we carve a pumpkin or make fresh pumpkin puree the seeds are always saved, roasted and seasoned. There are many very innovative and tasty recipes out there when it comes to utilizing your pumpkin seeds. This however is a reminder of my childhood. We’ve always kept as simple as simple gets – pumpkin... Read More...
Two farm fresh eggs with chopped brussel sprouts on the side (or any leftover veggie from the night before) is the perfect way to jump start the morning. The yolk contains all those powerful nutrients so I prefer to keep them intact and “raw” to prevent losing any. Sunny side up eggs heat the yolk... Read More...
I usually don’t do dairy on this blog. I personally don’t eat it and do better without, but a few in my family enjoy their cheese. I figured, why not share those recipes also? There’s no discriminating here. Cheese is a very traditional food and who doesn’t love the taste! The mozzarella I used is... Read More...
Chicken cutlets can still be dressed up even when you’re avoiding certain ingredients. Traditional breadcrumbs with wheat and gluten can be irritating/allergenic and luckily there are other alternatives to turn to. Almond meal used as “breading” on chicken really gives it a delicious taste. If you haven’t tried this meal yet, you’ll be pleasantly surprised!... Read More...
One thing I love about tacos are their ease & simplicity, while still offering an endless possibilities to satisfy individual taste. Plus, easy self service… have to love that. During the summer months I crave different types of foods. More cooling and less heavy appeal after a steamy hot day. I remember of eating tacos... Read More...
Every year we grow blue morning glories which by the end of August are in full bloom looking something like this… This year we also tried a dwarf variety that we kept in bins. By growing ivy on a fence you can give your backyard an earthier and natural feel with zero maintenance required. Fresh... Read More...
{ When it comes to organic vegetables don’t fuss over it, let the food speak for itself. The fresher it is, the more you can be certain that it’s taste can stand on it’s own with little interference. } Rinse and chop Dice and saute Add and mix Cover and steam PrintGarlic-Ginger Bok Choy ingredients:2... Read More...