Do you ever have a meal or dessert at a restaurant and think, “I can totally make that at home and probably do it better!”?!  That’s the situation with this perfectly crunchy on the outside, gooey in the middle pumpkin bread pudding!  And I kicked it up a notch by using sourdough bread… Is it a dessert? Is it breakfast or a snack?  Honestly, the quality of ingredients really determines its place in your meal lineup.  With real pumpkin (NOT pie filling), premade sourdough loaf, natural sugar, and spices, enjoying this seasonal treat is about as guilt-free as it gets! So ..read more

My family is always looking for a quick snack or breakfast option!  No matter how well we plan, it always seems we are racing out the door or stopping to grab the quickest lunch or snack in history in between meetings. Enter the high-protein muffin with THE BEST Fall flavors… This muffin not only combines the magic of apples, bacon, and cheddar cheese (if you haven’t had this flavor combo yet, have you really lived?!) with whey protein powder to give each muffin a whopping 10 grams of protein!  These flavors are nestled into an airy Einkorn flour base that’s easy to digest and consu ..read more

This is my MIL’s recipe and it comes out perfect every time!  Why mess with perfection, right?! The shredded chicken is great to have on hand for quick soups, salads, and sandwiches. And this recipe is actually the first step in my bone broth-making process! I hope you enjoy it as much as my family does! Here’s what you’ll need: 1 whole organic and pastured chicken 1 6-8 quart stockpot Filtered water to cover the chicken about 2-3 inches 1 bay leaf 1 tbsp salt (I prefer Redmond’s Real Salt) 1 tsp black pepper 2-3 carrots, unpeeled and torn in half 2-3 celery stalks, torn in half Her ..read more

The weather is finally showing signs of Fall and I am here for it!  When the evenings get darker earlier, it’s time to get cozy and this one-pan meal checks all the cozy boxes! Although it doesn’t take long to whip up (maybe 20 minutes of hands-on time?), there are a few steps, so go ahead and make a double batch to pop one in the freezer for later.  Your future self will thank you! Here’s what you’ll need: 2 lb ground beef 1 cup chopped onion 1 cup chopped celery 1 cup sliced carrots 1 tsp salt 1 tsp pepper 3 tablespoons tomato paste 3 tablespoons Worcestershire 2 cups beef or chic ..read more

This recipe is adapted from a lovely experience that I had at my friend Pearl’s house! I received a phone call on my way home from the airport that my friend was having a really rough day and a few of us were gathering at her house to support her. As soon as I walked through her front door, I was distracted by the delicious smell coming from the kitchen – a simple and easy meal Pearl had whipped up for her kids (because kids need to eat, even if momma is having a bad day…). After visiting with her for a while, I decided to help myself to her dinner (the smell was just too tempting ..read more

Bone broth hot chocolate??? It sounds a little questionable; maybe even wacky, but trust me, my version of hot chocolate is rich, creamy and decadent, plus its loaded with amino acids and nutrients. The bone broth gives is an earthy flavor that will keep you guessing what that “secret” ingredient is; you just can’t quite put your finger on it! Go ahead, enjoy the last few days of Winter with this delicious snack! Here’s what you need: 1 cup high quality, preferably grass fed bone broth recipe: 1 cup full fat raw or grass fed milk (or goat milk) 2 tbs cocoa powder 1 tbs raw cane sugar or maple ..read more

These marshmallows are loaded with caramel flavor, thanks to the coconut sugar used as the sweetener! A good dose of grass fed beef gelatin packs in the nutrients, making this snack virtually guilt free! These marshmallows are good enough to eat on their own, but make the perfect accompaniment to hot chocolate, s’mores, fruit and a bit of yogurt… You know what these fellas don’t have? Hormone disrupting, blood sugar wrecking high fructose corn syrup. And you won’t miss it a bit! Here’s what you’ll need: 1 cup filtered water 3 tbs grass fed beef gelatin (I like Great Lakes) 1 cup organic cocon ..read more

The weather is finally turning cold here in the South which means its SOUP TIME for my family! This time of year, we typically have some type of soup simmering away on the stove. It’s the perfect comfort food, easy to double for leftovers or the freezer, and definitely convenient for my family members to grab a cup or bowl when they need to eat since our schedules are pretty crazy right now and we aren’t typically eating together as a family. Life with teenagers, right?! We’ve definitely entered the season of being a glorified taxi service… I’m always trying to shove in as many servings of veg ..read more

I admit it – I could eat Mexican food every day! I crave these flavors more than any other type of food! The problem is when I eat flour or corn, my fingers swell up like little sausages! Occasionally, I don’t let this reaction stop me – for me, it isn’t dangerous, just uncomfortable until the corn or flour product has left my system. But for the most part, I’ve found great substitutions for tortillas, taco shells, and chips that keep my fingers, and my family, happy! These Mexican pork carnitas are so packed with flavor, you won’t miss the corn or flour shell! Another great thing about this p ..read more

Ingredients Italian prosciutto – one package Buffalo mozzarella – on package, preferably pre-sliced Sugar free marinara sauce Ceramic or glass baking dish Directions Preheat oven to 400 degrees Wrap mozzarella slice with a slice of prosciutto, folded into a log. Continue pattern until dish is covered with one layer of the wrapped mozzarella. Cover with marinara and bake for about 10 minutes or until sauce is bubbly and prosciutto is a little crispy. Serve with sautéed veggies! Print Prosciutto Wrapped Mozzarella Course Main Course Ingredients Italian prosciutto – one package Buffalo m ..read more