Tag Archives: tasty yummies

  1. What You Need to Know About Eggs – Pasture Raised vs Cage-Free vs Free-Range, etc

    Selecting eggs these days can be a bit overwhelming. There’s Free-Range, Organic, Caged, Cage-free, Pasture-Raised. There are brown eggs and white eggs,  Omega-3 enriched eggs. Not only are there significant differences in the animal care with these various types of eggs, but in addition, depending on what the hens themselves ate and their access to sunlight, the end result in the eggs we eat, also show drastic nutritional differences, as well. Read on for What You Need to Know About Eggs. Let’s get right to it:

    What You Need to Know About Eggs - Pasture Raised vs Cage-Free vs Free-Range, etc

    Look at the difference in the color of the yolks from a conventional egg (left), to a pasture-raised egg (right).

    What You Need to Know About Eggs - Pasture Raised vs Cage-Free vs Free-Range, etc

    The Various Labels – What Do They Mean

    Read the rest of this entry »

  2. How-to Cook Eggs in the Instant Pot – Soft, Medium and Hard Cooked

    Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.

    How-to Cook Eggs in the Instant Pot

    How-to Cook Eggs in the Instant Pot

    Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!

    I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.

    Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.

    I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.

    With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…

    Read the rest of this entry »

  3. Super Quick Coconut Red Curry Soup

    This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.

    Quick Red Curry Soup {Gluten-Free, Paleo, Veg Options}

    Quick Red Curry Soup {Gluten-Free, Paleo, Veg Options}

    In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.

    Read the rest of this entry »

  4. 15-Minute Paleo Taco Skillet Dinner

    This skillet meal is ready in just about 15 minutes and it’s loaded with quality protein, fibrous leafy greens and if you top it with avocado, you’ll get some bonus healthy fats. A perfect, low-carb, one pan meal to please all!

    Super Easy Taco Skillet {Gluten-free, Paleo & Whole 30-friendly}

    Super Easy Taco Skillet {Gluten-free, Paleo & Whole 30-friendly}

    I have been loving a good one pan meal these days. Despite the, I am sure, blanket assumptions that when you don’t have kids, you have all the time in the world for meal planning, it can actually be quite hard, even still, in a child-free home. Without the forced structure and routines that comes with having little ones, we can often flail and have to make do.

    I am not that great at planning ahead some weeks and I am often not that methodical with our meal planning, so there are always staples that we have around, so there are always those staple-inspired meals. You know the ones – they aren’t all that glamorous and they are more about the function than the fashion.

    Read the rest of this entry »

  5. Anti-Inflammatory Turmeric Golden Milk {+ Video}

    Anti-inflammatory Turmeric Golden Milk

    Before you beat me to the punch, I will stop you right there, I realize that golden milk has become a bit of a “golden child” (pun intended) in the food blogging world. I am not the first to share a golden milk recipe and I am sure I won’t be the last. It’s a buzz food, currently and I am not one bit mad about it, I love the stuff, I have been enjoying it for years.  I decided to still go ahead and share my personal recipe here on the site, despite the mass amount of golden milk recipes floating around the web, with the intent to share with you some important bits, tips and thoughts often left out, in regards to the proper means to assimilating all of the many benefits of turmeric.

    Anti-inflammatory Turmeric Golden Milk

    The term “superfood” has certainly become a bit of a buzzword in recent years, an often overused term, at that. Often, these foods that have been used for healing for many centuries become adopted by modern culture and as the foods become more readily available, we reap the benefits. Win win! But, people tend adopt these foods and run wild making claims for health and healing, often without doing the research for themselves or fully understanding the claims they are making. Unfortunately, often, much like the phone call game we played as kids, the details and important facts can be lost along the way.

    Anti-inflammatory Turmeric Golden Milk

    Before I get into what is often left out and what we aren’t always told, let’s talk about the benefits! Turmeric and curcumin, the well-studied main bioactive component of turmeric, have been found to promote health and protect against a wide variety of health conditions.

    Read the rest of this entry »

  6. White Chocolate Peanut Butter Fat Bombs

    White Chocolate Peanut Butter Fat Bombs {Paleo and Keto}

    White Chocolate Peanut Butter Fat Bombs {Paleo and Keto}

    These White Chocolate Peanut Butter Fat Bombs are a wonderful between meal bite that won’t affect blood sugar, cause the after snack crash or increase cravings. A great way to stay satiated for longer and include more healthy fats in your diet.

    Yes Fat Bombs!! Sounds a little intense, huh? Fear not. Trust. These tiny little treats are magical! A simple snack, that unlike most small snackin’ bites won’t play a role in that blood sugar roller coaster that plagues so many. Fat bombs can also be a life-saver, especially if you are newly shifting to a fat-fueled or keto journey. These healthy-fat loaded powerhouses feel like an indulgent treat, but they’re packed with nourishing and satisfying fats!

    If you follow me on Instagram, you have probably heard me mention a time or two that I have been experimenting with the Keto diet since the beginning of this year. The keto diet is a low carb, high fat approach to eating. I have chosen to implement this dietary change strictly from a therapeutic approach, as I continue to work to get my autoimmune form of kidney disease into remission and continue on my healing path.

    I am sure you have noticed based on the recipes that I share here on TY, that over the past couple of years as I continue to tailor my diet and lifestyle to my own highly personal needs, gluten-free grains just no longer agree with me in more than very small amounts on occasion. But, in further investigating and experimenting I actually now finding that in fact it is most higher carb foods in general, grain-free or not, seem affect me quite negatively. Brain fog and bloating, sluggishness and digestive issues. Carbohydrates are quickly absorbed into the blood stream and instantly affect blood sugar causing a surge and in turn insulin production, this is the cause of those very high highs and very low lows, that we have all experienced. (ahem, hello HANGER!)  It’s been very interesting to see what foods affect my body and how I am able to thrive by intuitively listening to my own body, rather than any arbitrary set of rules, and together how this has all continued to shape the choices I make and how good I am able to feel.

    Read the rest of this entry »

  7. Don’t Fear the Fat // The Basics

    Don't Fear the Fat

    Why Are We Talking About Fat?

    The reason I write this post, is that even though, for so many us, we have woke to this knowledge and have worked hard to reframe our approach to nutrition and no longer fearing the fat, we still have so much work to do. After many decades of low-fat propaganda, the “fat makes you fat” rhetoric is still so deeply ingrained in the collective psyche. Many people STILL greatly fear fat, even though study after study shows that fat is not only harmless 1http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract but that it is in fact, quite necessary to many important functions in the body. I myself see this fear weekly in my nutrition clients, all over the internet and in my social feeds, at the grocery store, at restaurants, at the gym, etc and of course, all of the many side effects of low fat eating – we HAVE to change this dialogue!!

    The Basics

    It is beyond challenging to decide where to even start on such a huge, huge topic. Chatting about dietary fat is a big undertaking and we are going to merely just scratch the surface with this initial post, decoding the myths and where the fat fearmongering began, along with the crucial reasons we need fat in our diet. So, let’s get to the basics.

    First and foremost you need to know that fat is a necessity in our bodies. This vital macronutrient provides building blocks for the brain, hormone and cellular membranes throughout the body, it is essential for the absorption of fat-soluble vitamins like A, D, E and K and it is deeply hydrating!

    By adequately increasing my healthy fat intake, more than any other change I have made in my lifestyle and diet, I have personally seen profound affects on my health, from my digestion to my skin including chronic hormonal and cystic acne, from my moods to my ability to concentrate, hormonal imbalances to libido (YUP!). Fat is a powerful anti-aging food, both internally and externally. Consumed as part of a healthful diet, fatty acids (the building blocks of fat) help stabilize blood sugar – allowing your body to release fat, protect it’s lean muscle, and surge with energy. When our focus is on creating meals that are rich not only in healthy fats, but also quality well-sourced proteins and fibrous green leafy veggies, we can thank especially the healthy fats for keeping us satiated. Staying satisfied for longer means so you won’t find yourself searching for the junky, processed snacks in between these healthy, whole food meals.

    Read the rest of this entry »

    References   [ + ]

    1.http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract
  8. Grain-free Spinach Tortillas {Paleo, Vegan, Nut-free}

     I am an official ambassador for Dole Fresh Vegetables. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine.

    Grain-free Spinach Tortillas {Paleo, Vegan, Nut-free}

    Grain-free Spinach Tortillas {Paleo, Vegan, Nut-free}

    I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.

    I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.

    Read the rest of this entry »

  9. Chocolate Covered Strawberry Fudgesicles {dairy-free, paleo-friendly}

     I am an official ambassador for Dole Fresh Fruit and Fresh Vegetables. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine.

    Chocolate Covered Strawberry Fudgesicles {dairy-free}

    Chocolate Covered Strawberry Fudgesicles {dairy-free}

    These Chocolate Covered Strawberry Fudgesicles are a fun and tasty way to encourage the kiddos to get more fruits and veggies. I would like to just go ahead and get this right out of the way – I added a veggie to your dessert and I am not sorry. I am going to just need for you to trust me on this one, until you make them yourself. I have never steered you wrong, have I?

    Let’s also discuss the idea of “sneaking” veggies in on kids. Listen, while I am an auntie to many, no, I don’t have my own kids, so I won’t pretend to understand the daily struggle of getting them to eat what you want them to. But I have borne witness to many of these altercations as a sidelined viewer. I do know that vegetables, especially, can be a contentious topic with the littles, that doesn’t always have an amicable resolution. But, while I don’t have my own children, I do work as a nutritional therapist with many adults. I see many, many iterations of various challenging habits and food aversions, lifelong unhealthy patterns, that often stem from childhood and not being led by example, not being taught, empowered and encouraged when it comes to making lasting, healthful choices. Read the rest of this entry »

  10. 5 Minute Green Goddess Dressing / Dip {Dairy-free}

    This gorgeous, vibrant Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!

    5 Minute Green Goddess Dressing / Dip {Dairy-free}

    5 Minute Green Goddess Dressing / Dip {Dairy-free}

    I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.

    I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.

    Read the rest of this entry »

  11. Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Well, I might just have to quit after this. This Boosted Chocolate Tahini Fudge features two of my favorite things together in a marriage so perfect I am not sure any treat can ever compare. At least for this girl. As if it couldn’t get better, this treat features the bonus healing powers of one of my favorite daily supplements.

    This fudge is dreamy. It’s rich and decadent, it’s unique and “mmmmm”-inducing. Here’s the thing though, if you don’t like tahini, it may not be for you (though you could likely swap in some almond butter or sunflower seed butter). But if you are a lover of all things tahini, you’re in luck. MAJOR luck. The tahini flavor shines bright and in it’s prominence it’s complimented so perfectly by the decadent, rich super dark chocolate. Don’t skimp here, quality is of key. Better yet, use homemade dark chocolate if you’ve got some. You guys already know how I feel about dark chocolate, a square or two a day of this magical superfood and that’s about all this lady needs to be satisfied. It doesn’t take much. Curious on why dark chocolate is a great option for a daily treat? Read more about the many benefits of dark chocolate.

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    But here’s the best part, this is so much more than your usual treat, in true Tasty Yummies style, I boosted this fudge to bring an added layer of healing benefits. Vital Proteins’ Vanilla and Coconut Water Collagen Peptides is one of the latest and greatest from my pals over at Vital Proteins. You guys have already heard me sing the praises of collagen peptides as part of a healing diet and lifestyle. But since I have started incorporating Vital Proteins in my life, daily, they have continued to expand their product and introduce more and more incredible collagen based products. The new Vanilla and Coconut Water Collagen Peptides is no exception, this has been a wonderful addition to smoothies, as well as baked goods and now this amazing boosted fudge.

    Read the rest of this entry »

  12. Maple Bourbon Glazed Chicken Wings

    Maple Bourbon Glazed Chicken Wings

    Maple Bourbon Glazed Chicken Wings

    As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).

    Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.

    Read the rest of this entry »

  13. Meal Planning Made Simple

    Meal_Plans

    Tasty Yummies Real Food Meal Plans

    What’s for dinner? Ahhhh the age old question that oftentimes doesn’t have the greatest of answers – if you aren’t prepared and planning ahead.

    No matter what your home and family dynamic looks like; single, power couple, party of five – I think we can all agree that half the battle when it comes to eating better and prioritizing our health and self care, is being prepared. It’s all about having a plan and sticking to it, truly it’s the best and only way to succeed. But, let’s also be really real here, this is always far easier said than done.

    The time and energy it takes to plan out your week’s meals, make the grocery lists, have a system for shopping, the prep and what to do with the leftovers, at times this can feel like a second career. And this is coming from someone who lives, breathes and thinks about food most of her waking hours.

    Lettuce Wrapped Chicken Souvlaki {Paleo and Gluten-free with Dairy-free options}

    Whether you are new to a real food diet, experimenting with gluten-free, paleo or Whole30, perhaps you just want more exciting, nutrient-dense meal options, maybe you just want to think less and cook more – I’m here to offer you the most magical, game-changer of a service that is about to change your life! Real Plans Meal PlanningI have partnered with Real Plans to bring you your favorite Tasty Yummies Recipes built right into simple, customized weekly meal plans.

    Real Plans is the solution to all your meal planning needs with everything you could need to be organized. With options for the ultimate in customization including dietary needs and allergy restrictions along with personal likes and dislikes and adjustable serving sizes, these Tasty Yummies Meal Plans offer the flexibility to suit your own unique lifestyle and family dynamic.

    Each week Real Plans creates a custom plan for you, featuring Tasty Yummies recipes, built exclusively for your family’s size, busy schedule, and ever-changing needs.

    Real Plans provides creative, unique meals to serve your real life. Meal plans that feature recipes focused around whole foods with a side of stress removal. No more constantly needing to reinvent your meals or think on the fly – it’s like we’re literally giving you extra time in your life!

    Read the rest of this entry »

  14. Cast Iron Charred Lemon Garlic Asparagus

    Cast Iron Charred Lemon Garlic Asparagus

    Cast Iron Charred Lemon Garlic Asparagus

    Cast Iron Charred Lemon Garlic Asparagus, a simple, 10 minutes side dish, celebrating the best that Spring has to offer and one of my favorite cooking tools, my cast iron skillet!

    If you couldn’t tell by now, I am more than a little bit obsessed with my cast iron skillet. That baby is ALWAYS on the stove, often with a nice layer of bacon fat, but always seasoned and ready to go.

    Besides being super convenient, easy to clean and just a solid, dependable kitchen tool cast iron is also a healthier option. Choosing cast-iron pans is a great source of iron in your diet. Iron deficiency is a fairly common place issue worldwide, especially among women, some research shows 10% of American women are iron-deficient.

    A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron.1https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/

    Read the rest of this entry »

    References   [ + ]

    1.https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
  15. Carne Asada Burrito Bowl {gluten-free and paleo-friendly}

    Carne Asada Burrito Bowl {paleo-friendly}

    Carne Asada Burrito Bowl {paleo-friendly}

    With Cinco de Mayo later this week, it felt more than appropriate to share a Mexican-inspired dish to kick this week off right. As someone who loves Mexican food, with a preferred avoidance of corn, beans and most dairy, it can make hitting up a local authentic So Cal taqueria challenging, at best. Burritos are nearly out of the question.

    Carne Asada Burrito Bowl {paleo-friendly}

    At best I can always hack any Mexican menu and throw together a killer salad with fajita meat or carne asada, a bed of lettuce with the meat and just load up on guacamole or avocado and skip the cheese, sour cream, rice and beans. I generally avoid the tortillas and skip the chips (or pack my own) – but more and more I am finding this isn’t enough. Many restaurants use spice blends and marinades that contain gluten. Going out for Mexican is just not as fun as it should be.

    Read the rest of this entry »

  16. Real Food Cinco de Mayo Recipes

    Real Food Cinco de Mayo Recipes

    With Cinco de Mayo this week, the internet is a buzz with Mexican-inspired recipes. Here’s a round-up of 0ver 50 Cinco de Mayo-esque recipes, just for you – all gluten-free and all real food focused. Some are more traditional, some a bit more unique. There are recipes that are paleo, vegan, AIP and everything in between. A bunch of the recipes hail from the TY recipe archives and the rest from some of my fav blogging pals! Tons of delicious ways to celebrate! Enjoy!

    Read the rest of this entry »

  17. Grain-free Spicy Cauliflower Fritters

    These Grain-free Spicy Cauliflower Fritters are an amazing way to embrace the cauliflower love, taking the cauli-rice trend to a whole new level. These versatile patties can be adapted to whatever flavor and spice blend you’d like and served with your favorite sauce, we like Chipotle Lime Aioli.

    Grain-free Spicy Cauliflower Fritters

    Grain-free Spicy Cauliflower Fritters

    Veg based fritters have always been a favorite of mine, either as a quick bite appetizer or snack, or atop a large bed of greens as a main dish, I find them to be quick, simple, cheap and versatile. Since I have removed both grains and beans from my diet, due to my autoimmune conditions and my digestive issues, I haven’t really messed with too many veggie-based fritters, cakes and patties in recent years. But, after a recent exploration with cauliflower, which is one of my favorite, versatile, low carb, starch-like veggies – these fritters were born and they have quickly become a new fav.

    Read the rest of this entry »

  18. Cooking Fats and Oils: Which to Include and Which to Avoid

    Cooking Fats and Oils: Which to Include and Which to Avoid

    Cooking Fats and Oils: Which to Include and Which to Avoid

    Fats and oils are a necessary part of cooking, but using the right ones are down right essential to living a healthy and vital life. Just like rest of what we eat, a good rule of thumb with fats and oils is to always opt for organic and you should avoid overly-processed, highly refined fats and basically anything that your grandmother wouldn’t recognize as traditional food (i.e. basically ALL highly-refined vegetable and seed oils) – but to be frank, there is a lot more to the story! Not only do the types and quality of fats and oils matter – but so does their proper use. Honoring the various smoke points and the molecular structure of the different fats is the best way to insure that you are using them appropriately, without causing damage to the fats and in turn, negative affects on our health.

    Here is a quick resource guide including the various uses for each:

    Read the rest of this entry »

  19. Grain-free Carrot Cake Coconut Panna Cotta {Dairy-free and Paleo-friendly }

    Grain-free Carrot Cake Coconut Panna Cotta {Dairy-free}Grain-free Carrot Cake Coconut Panna Cotta {Dairy-free}

    Subtly spiced dairy-free coconut milk panna cotta topped with chunks of grain-free spiced carrot cake and a little whipped coconut cream, makes for the perfect Spring-inspired treat without the sugar, grains or nuts.

    I kinda love that carrot cake has become synonymous with Easter, simply because of the Easter Bunny. Rabbits eat carrots, Easter invites a sweet bunny that leaves baskets and eggs and chocolate for us. Hmmm. It’s a stretch, but I’ll take it – cuz carrot cake rules.

    While I have been experimenting with the ketgenic diet since the start of this year and have slowly transitioned toward a fat fueled lifestyle over the last year and a half, my interest and taste for sweets has admittedly all but disappeared. Beyond a solid, super duper dark chocolate, I honestly can’t really be bothered. Not so great as a food blogger, but I make it work.

    Read the rest of this entry »

  20. How-to Make Sheet Pan Baked Eggs {+ Video}

    How-to Make Sheet Pan Baked Eggs

    With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.

    Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.

    How-to Make Sheet Pan Baked Eggs Read the rest of this entry »

  21. How-to Make Sauerkraut {+ Video}

    Tutorial Tuesdays // Tasty YummiesHow-to Make Sauerkraut

    Sauerkraut and all it’s live culture, raw, funky smelling goodness, it’s been a favorite of mine for sometime. But, it wasn’t until this past year, while taking on the arduous task of healing my gut, that I have truly learned to love and appreciate this stuff for all of it’s magical healing qualities. I have shared this simple tutorial at workshops, including retreats I have hosted and cooking demos. It’s a very simple process, a food that has been around for thousands of years that produces incredible, tasty and healing results. While not very cumbersome at all, sauerkraut is a timely process, but I can tell you that patience is very much a virtue in this game. It’s worth the wait. For those new to sauerkraut, I do recommend starting out consuming a very small amount, a tablespoon or two, used as a condiment of sorts. As with any fermented or probiotic rich food, too much too soon, even when it’s good bacteria, can have some gnarly affects on your gut. More isn’t always better. Take it slow.

    This tutorial offers the step by steps on making small batch sauerkraut, in a glass mason jar. To make a larger batch in a fermentation crock, you can just double or triple the recipe, as necessary.

    How-to Make Sauerkraut

    All You Need:

    1 or 2 quart wide mouth glass canning jar or 3 pint size glass jars, with tight fitting lid(s)
    1 medium head organic cabbage
    1 tablespoon sea salt
    additional spices, vegetables or fruit you wish to add
    glass mixing bowl
    sharp knife and cutting board (or food processor with shredding plate)

    HOW IT WORKS:

    Letting the cabbage ferment at room temperature invites beneficial bacteria to grow via lacto-fermentation. These microorganisms feed on sugars in the vegetables and raise levels of lactic acid, giving fermented foods their tang while also preserving them. Most commercial sauerkraut is required by the FDA to be pasteurized—which effectively destroys all the bacteria in it, including the beneficial bacteria— so making your own sauerkraut at home is definitely a better choice to improve your digestive health.

    Read the rest of this entry »

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.