a food, home, and garden journal.
These pantry mixes (and one refrigerator mix) have quickly become staples in my cooking. By using these mixes instead of store-bought packets, kits, and cans, I am able to keep track of (and pronounce) each and every ingredient. I also have more control of the amount of salt and MSG in the final product.
Expand your use of this healthy fruit with these four recipes, featuring a green smoothie, avocado dressing, chocolate avocado bread, and chocolate avocado pudding.
This school year brings American History lessons back to our homeschool, and one of the recent activities suggested in my daughter's curriculum was making a colonial recipe. The recipe below is my take on Boston Brown Bread, using milk kefir instead of buttermilk. If you don't have milk kefir, you can substitute buttermilk back instead.… Continue reading Boston Brown Bread with Milk Kefir
As the summer draws to a close, I'm letting my favorite salads have one last hoorah. I made this one for a bonfire picnic we attended last weekend. Thankfully, the weather's still hot and this salad is a welcome treat when all you want is something cold.
I love pasta. Macaroni and Cheese and I go way back. Don't even get me started on my love affair with Fettucini Alfredo. I don't think I could ever fully give up pasta (and the delightful, cheesy sauces I like to pair with them.) However, in an effort to cut back on white flour carbs… Continue reading Spiralizer in the House!
Clover and Thyme 