Creamy Sweet Potato Casserole Recipe

Pure comfort food. This dish is absolutely scrumptious and, although we like it as an every-day side dish, it’s pretty enough for the Thanksgiving table! Be sure not to compromise on the ingredients. We want full-fat cheese that we grate ourselves and full fat cream. Worried about the fat? Be sure to follow our “Healthy Weight Myths” series!! 😉

What You’ll Need 3 medium sweet potatoes 1 3/4 cups heavy cream 6 to 8 ounces aged cheese (we love the Kerrygold Aged Cheddar, but whatever you pick make sure it’s full-fat and very flavorful!) nutmeg unrefined sea salt (it’s a health food! Read about why you need it, here!) white pepper (you can use multicolored or black, too) What To Do Preheat the oven (or toaster oven, like we do) to 375 degrees. Slice the sweet potatoes into 1/4 inch slices (feel free to do circles or half circles). […]

Simple Steamed Broccoli

If you were raised in a house where veggies were cooked until they were nothing but mush, don’t give up on me, yet! 😉 This simple recipe is buttery, al dente and delicious. The best part is that it is amazingly quick and easy! No need for a steaming basket or any other special equipment.

What You’ll Need medium saucepan with a lid fresh or frozen broccoli butter (preferably from grass-fed cows) Celtic sea salt (read about why salt is healthy!!) What To Do If using fresh broccoli, cut it into bite-sized pieces. Put about 2 tablespoons of butter in the saucepan and add 2 heaping cups of broccoli (increase the butter if using more broccoli). Put on the lid and heat on medium heat until butter is melted, then stir and put the lid back on. After a couple of minutes, stir again and use a fork to check […]

Crock Pot Applesauce

This recipe is so easy and delicious! Take advantage of the freshly picked apples by making a batch of this! 🙂

What You’ll Need Crock pot 8 to 12 apples Juice of 1/2 lemon Water Knife and peeler What To Do Put 1 cup of water and the juice of half a lemon in the crock pot. One at a time, peel* , core and slice each apple. Toss each one in the water with juice to reduce browning. Cover and cook on high, stirring every hour until it looks done.

That’s it! You can either leave it “chunky” or you can puree it with an immersion blender, food processor or regular blender.

*You can leave the peel on for extra nutrition and color!! 🙂

Check out some of my other popular food tutorials: Homemade (all-natural!) Mocha How to Make […]

Easy Fruit-Salad Dressing

This makes any fruit salad taste like it’s gourmet! Melons, stone-fruits, or even just apples and bananas are perfectly complimented by the flavor. Not only that, but it will prevent your fruit from turning brown, which makes kiddos more inclined to give it a try.

Honey-Lime Dressing Put honey in a glass bowl (start with 1/2 cup for a bowl of fruit salad for four to six people). Add 1/4 cup of fresh lime juice and stir with a fork or whisk until well mixed. Pour over the fruit and toss well to make sure all of the fruit is evenly coated.

If you need more or less dressing, just remember that it’s one part lime juice to two parts honey. If you like things more on the sweet side, make it three parts honey to one part lime juice. For a more sour version, equal parts […]

Roasted Green Tomato Salsa

What do you do with your garden tomatoes when they split before they’re ripe or get blossom end rot?

This is my “Oh, no, the green tomatoes split!” salsa… but you can make it with red tomatoes, too. 🙂

Ingredients: 1 sweet onion 3 cloves garlic 8 medium green tomatoes (or the equivalent) 2 or 3 jalapenos (I used 3 of my green Anaheim peppers) juice of one lime small handful of cilantro one pinch of sugar two pinches of sea salt Directions: Preheat oven to 350 degrees. Coat two baking dishes (one large, on small) with oil. Slice onion in half, leaving skin on, and place it cut-side-down in the smaller baking dish. Place garlic cloves, with skin on, in a square of foil and drizzle with oil. Close foil and put next to onion. Trim any blossom-end-rot from tomatoes and place them whole […]

Roasted Chicken and Potatoes

Roasted chicken on a bed of cubed potatoes, with plenty of butter, thyme, rosemary and garlic… Yum! This is one of our favorite go-to meals and we eat it all year long. If you don’t know much about cooking, don’t worry! I’ve taken tons of pictures to walk you through it step-by-step.

I’m going to be honest and tell you that I NEVER measure. For you ladies (or gentlemen) who are new to cooking I’ll do my best to guestimate for you. 🙂

Ingredients: Chicken, any size (free-range from a small farm is best) Potatoes, 1 to 2 pounds (we like “new” potatoes, which are just small, young potatoes) 1/2 to 1 cup of butter, room temperature (from grass-fed cows, if possible) 6 to 8 cloves of garlic, chopped or minced 2 tablespoons fresh thyme, chopped (or 1 1/2 tablespoon dried) 3 tablespoons fresh rosemary, chopped (or […]

Pie Iron Strawberry Shortcake

This is one of my new favorite summer treats! There were some scrumptious looking strawberries at the grocery store right next to the freshly baked angel food cake… who can resist that?! Instead of plain ol’ strawberry shortcake, though, I wanted to get a bit creative. I decided to pull out the pie irons that we take camping and have some fun. If you aren’t familiar with pie irons, they are cast iron (sometimes aluminum) cooking tools to use over a campfire or grill. You can make “sandwiches” out of whatever you want and then grill them in the pie irons. We tried PB&J on our camping trip, but we just weren’t crazy about it. Tonight’s creation, however, we love!

What you need: Pie irons Butter Angel food cake Strawberries Dark chocolate, chopped Campfire or Grill What to do: Butter the inside of the pie irons. Put a slice […]

Dried Pineapple

Can I just say, “YUM!!!” It’s sweet, tangy, chewy and delicious!

First, let me say that you do not need the dehydrator or special tools I use. You *could* just hack at a pineapple with a knife, pop it in an oven on low and check on it until it’s dry. The way I’m going to describe, though, will give you even results and it’s tons easier to get it evenly sliced! If you’re wanting to follow my directions, you’ll need a pineapple corer/slicer and a dehydrator.

Here’s the game plan:

Cut the top off of the pineapple (My lovely model here is my Dad! Thanks, Daddy!!!) Twist the corer/slicer into the center of the pineapple. Pull the sliced and cored pineapple out. Slice the pineapple into half or quarters. Lay the pieces out on the dehydrator trays, being careful that they aren’t touching. Set […]

Homemade Fruit Leather

Today we tried making fruit leather for the first time. We made many different flavors and even used some yogurt in two of them. Some of them are good, some… need work. We’ll try again soon on those!

Here are the flavors we tried:

Yogurt with blueberry preserves and honey Yogurt with raspberry preserves and honey Strawberries, banana and honey (some with bilberry powder for color and vitamins!) Pumpkin with maple syrup, cinnamon, cloves, ginger and nutmeg Mango, banana and lime juice

Here’s what we did for each kind:

Puree the ingredients until very smooth Pour the puree onto a special fruit leather mat for your dehydrator (or you can put parchment paper on a cookie sheet if you’re using an oven) Use the back of a spoon to spread the puree to 1/8 inch, except for the edges, which should be 1/4 inch Dry in the dehydrator at […]

Dried Orange Peel

Don’t you just love the smell of fresh orange zest? Mmm… makes my mouth water just thinking about it. The store-bought zest in a jar just doesn’t work for me. It always tastes a little bitter. Since I don’t like the zest from the store and I can’t always find a good organic orange to use fresh, I made my own! Delicious!

Preheat the oven to the lowest setting. Wash the orange, dry well and use a vegetable peeler to remove thin slices of the peel. Take care not to include the white part. Spread out the peelings on a parchment-lined cookie sheet. Place the cookie sheet in the oven and turn it off (we just want a warm, dry environment, we don’t want to cook them). Once they are dry and cool (give them a few hours), you can store them in a glass jar.

You can use […]