These little gems are the money ticket to any picnic this summer. They are great on burgers, salads, sandwiches, the possibilities are endless!! They are sweet and tangy and remind me of pickled eggs, but without the sugar. I use honey for all my sweetener. We are fortunate to have an awesome beekeeper near by. Here’s the recipe so you can have the coolest dish at your next gathering:
Pickled Red Onions
2 Large red onions
1 Cup white vinegar
2 Tbsp Honey
1/2 Tsp salt
32oz Mason jar
Saucepan of boiling water (about 3 cups)
Directions: Peel onions and slice thin. Put in a colander and pour the boiling hot water over them to speed up the pickling process. Place into mason jar. Next, in a bowl mix vinegar, salt, and honey until honey is dissolved. Pour mixture into mason jar. Place lid on top and let sit on the counter for a couple of hours, then transfer to the refrigerator. They taste better the longer they sit. Stores for a week (if they last that long)!! Enjoy!!
You may need to adjust the vinegar and honey to your tastes. We like it a bit tangy so if you like it sweet, add a bit more honey 🙂
So I ate this when I got back from my run last night. I got the idea when we were running errands and stopped for a bite to eat. I got a salad and thought the onions were so good on it, that I had to come home and make my version.The sweet and tangy onions mixed with the rest of the salad really make you stand back and say “wow”!! Salads are such a go to in the summertime, and I highly recommend adding this one to the mix. Everything was local or from our own backyard (except the avocados…I wish)!! You can make all the ingredients ahead and have it for the week. Here’s the recipe:
Pickled Red Onion Salad
Romaine lettuce chopped
Hard-boiled eggs sliced
Pickled Red Onion Recipe
Directions: I purposely didn’t put a specified amount because you can tailor it to how much you want to make. First, I arranged the chopped lettuce on a plate. Next add the pickled red onion in the center. Add bacon, sliced eggs, and sliced avocado. Then dig in.
It’s really that simple. 🙂
This popcorn is for grown-ups. Okay, it was supposed to be until my kids realized I put kale chips and nutritional yeast in it!! You can tell they grow up in a “crunchy household” because most kids have never have heard of kale chips, let along nutritional yeast!
This is pack with insane flavor and spices up that movie night popcorn. This is how I make it:
1/3 Cup organic corn kernel
1 Cup kale chips
2 Tbsp Nutritional yeast
2 Tbsp pastured butter
1/4 Cup avocado oil
Directions: Get out a stainless steel stock pot and add oil. Add kernels, cover. Turn heat down when you hear popping. While that is popping, heat your butter. When popping is complete, remove for heat. Add your butter, salt and nutritional yeast. Stir real well. Last add your kale chips folding in. sprinkle a little nutrional yeast on top. Presto!! Awesome popcorn!!
This popcorn gets many nutrients from the kale as well as the nutritional yeast. Shhhh, your kids will never know it’s healthy!! Enjoy!!
Run to your garden and pick your kale! This recipe will change your life!! The little morsels of crunchy goodness are even approved by my picky eater. They are packed full of protein, iron, folate for all you expecting Mamas, vitamin A,C,K, and tons of fiber. It’s super easy to grow and will stick around most of the year in your garden depending on the climate. Here’s the recipe:
Kale (leaves pulled of the stem and roughly chop or ripped)
Directions: Preheat oven to 400 degrees. Place parchment paper down on baking sheet. Place washed and air-dried kale onto sheet. Drizzle olive oil over kale. Add salt lightly. Toss until all kale is lightly coated. Bake for 7 minutes and check. Toss them again and place them back in the oven. When they are crispy they are done. I have found each time varies. Usually it’s around the 10 min mark but ovens vary. Place on a plate and watch them disappear!! Enjoy!!
I’m a meat and potatoes kind of gal. I don’t want a salad for dinner after a busy day…Where’s the beef? This recipe was so much fun to prepare. Everything but the potatoes (which was local) came from our backyard farm. It feels so good to go outside and find things ready to harvest and think “what can I make with that”? We paired these potatoes with a grass-fed steak and it was delish. Here is the recipe:
Garden Potatoes with Thyme
2 Potatoes (washed and cut)
1 Small zucchini (washed and cut)
4 Leaves of Kale (washed, stemmed, chopped)
3 Sprigs of thyme
Directions: Drizzle olive oil in cast iron skillet. Add potatoes, salt, and garlic. Cover turning heat down. Let them brown and cook until fork tender. Add kale and zucchini stirring occasionally. When it’s finished, take the leaves off of the thyme and add to the dish. Stir and serve with your favorite protein.
This dish was approved by my picky eater. I gotta say, I was pretty shock. I thought for sure she wouldn’t eat it, but she loved it!!
So we usually have tacos on Tuesday but it was hot and we were swimming, so we went for taco Saturday instead! I always make guacamole from scratch since I got my fancy Ninja. This is Sarah approved (my picky eater). Here is how I make it:
1 Medium tomato chopped
1 Tbsp cilantro
Directions: Slice avocadoes in half and take the pit out. Using a spoon, scoop out the avocado and place it in a food processor or ninja type. If you want it chunkier, use a fork to mash instead. Add salt, garlic, and lime juice. Blend until the consistency you want. Place in bowl. Next, add your chopped tomatoes leaving some to the side for garnish. Last, chop your cilantro and garnish with tomatoes on top. Serve immediately.
This is great for taco night, but also when you need something to fill you up. Avacado is a healthy fat to add to your diet.
* A tip I learned from a friend is to save the pits and put them in the guacamole before serving to help prevent browning!! Enjoy!!
Cleaning a chicken coop can be as easy as cleaning a litter box. When you use sand it locks in moisture and smell. They can also use it for dust bathing. Just use a rake and in five minutes you’ll be done. Simple and easy!! Take a peak at how I clean my coop. Also, check out my other videos for more information on micro farming!! If you like what you see, please subscribe 🙂
This dish is not only easy but delicious. This made me not miss those tiny little noodles that bathed in my pasta sauce every Wednesday night. This is the meal I look forward to each week. Here is how you can have your own personal heaven whenever you feel you need it..
Stuffed Spaghetti Squash
1 Spaghetti squash
1-2 Lbs of grass-fed hamburger (I use 2 for 6 people)
1 Jar of your favorite spaghetti sauce
Oregano for garnish
Directions: Cut squash in half and take the seeds out. Place on a baking sheet and bake at 400 for 1 hour. Take out of oven and let cool. Next, fry hamburger adding oil, seasoning, and a little water. Cover and turn down to medium heat (I have learned cooking hamburger in a little water keeps it from burning). Add sauce. Stir. Fork the squash to fluff. Pour meat sauce on top. Grate Parmesan cheese over top. Garnish and serve.
This is one that is perfect for all year round. Plus, squash keep really well so if you grow them, you already have an idea for a meal one night a week!!
Here is one of my latest videos on how our garden is doing 1 month in, and planting the yarrow plant I got for 2.00!! I’m still learning all this editing stuff, so please keep that in mind when you watch it. But hey, you have to start somewhere right?
Even though it’s summer where we are, I had to share one of my favorite recipes for fall. This is a perfect meal anytime of the year and super easy to make. It’s great for breakfast, lunch, or dinner, and is approved by my picky eater Sarah who doesn’t even like sweet potatoes!! It also is gluten free!! I used kale from our garden and eggs from our chickens to make this meal. Here is the recipe:
Farmers Sweet Potato Hash
1 Large sweet potato (cute with skins on and diced)
4 Leaves of kale (stemmed and chopped)
2 Cloves garlic (peeled and diced)
Avocado oil (or olive)
Directions: Place diced sweet potatoes into cast iron skillet with oil. Cover and let cook until fork tender. Add spices. Stir. Next add kale and garlic. Cover and let kale wilt down. Last, make a well in the center and add eggs. Scramble in center until cooked. Once cooked, fold into sweet potatoes. Serve.
This recipe is great the next day too. You can also add different things to change it up like: onions, peppers, chili powder to add a kick, cinnamon, bacon, etc. The cumin gives it a great smokey flavor. Leave the skins on for extra nutrition.
Add this one to your recipe box, it’s sure to be a family favorite!!