sea salt & pepper to taste, we use LOTS of pepper 🙂
Combine all ingredients (excluding chicken and noodles) in crock pot and turn on high while you cook your chicken. While chicken is cooling, prepare your noodles. Add chicken, broth and noodles to crock pot and cook on high for approx. 2 hours or until flavors are well incorporated and veggies are tender.
My daughter was whipping up some french toast when I said “we don’t have any maple syrup” she puckered her lower lip and put on her sad face. I said “I can whip up something using honey if you’d like” She immediately brightened with an excited “YEAH!”. Thus was the origin of the Strawberry ‘n Honey Sauce 😉
Combine ingredients in a pot on the stove and heat on medium heat stirring frequently until all ingredients combine well and are thoroughly heated. Pour over whatever you like and enjoy 🙂
I don’t know about you but back when we used icky chemical cleaners in our house, the kids were much more ‘into’ their chores when they could just grab the container of wipes to do their wipe downs. I missed that convenience…. A LOT…. so I decided to make my own 😉
Cleaning Wipes
6 oz distilled water
6 oz vodka (if you choose to not keep alcohol in your house, you can use White Vinegar)
24 drops essential oil (I used 6 each of Lavender, Lemon and 12 drops of Tea Tree)
cut up old T shirt or other thin, washable rags
In a pint mason jar or other glass receptacle, place all of your liquid ingredient into the mason jar then add rags until jar is full but the liquid is still able to be somewhat shaken.
I now have a new favorite dip. I call it Salsaguac (Salsa + Guacamole – amole….). I am sure someone else already makes this and calls it something more sophisticated. As usual, I use all organic ingredients for this recipe.
Salsaguac
4 ripe Avocados
16 oz Cottage Cheese
16 oz Salsa (I use ones like Organicville Salsa while I am working on perfecting my own)
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Turmeric
1/4 t Chili Powder
Salt & Pepper to taste
Cut, Pit and Peel your avocados, then mash them as well as you can until fairly smooth. Stir in remaining ingredients. Serve with tortilla or pita chips or whatever else you like. Store in refrigerator.
I eat wheat (organic, mill it myself). I drink dairy (raw from grass-fed). Why am I posting a paleo recipe? Well one reason is, I have lots of friends who are either on a paleo diet, primal diet, gluten free diet, GAPS diet etc and I like to provide options for all. The other reason is, when I am not eating something with my milled wheat, I prefer it to have no wheat and paleo recipes work perfect! I am sure I have before and will again post recipes that are geared for a specific lifestyle not just general organic etc. I would like to start making note of these in the title for easier navigation for those of us with specific eating requirements. Enjoy this oh so delicious recipe for all to enjoy!
Bacon Wrapped Meatloaf Minis – Paleo Style
1 1/2 lbs Ground Beef (grass-fed from)
1 lb Bacon (sit aside 12 pieces, mine had 14 if yours only has 12 cut about 1 – 1/2 in off the ends)
3/8 c Coconut Milk (that is 1/4 cup, one and a half times if you don’t have an 1/8 cup)
3 cloves Garlic, minced
3 T Chives, dried
1/2 t Parsley dried
1/4 t Pepper
Preheat oven to 400º. In a 12 cup muffin pan, line each of your 12 slices of bacon around the edges. Dice up the remainder of your bacon pieces. Combine bacon pieces, ground beef, coconut milk, garlic, chives, parsley and pepper in a large bowl.
Divide Mixture in to 12 portions. Roll each portion into a loose ball and stuff into the center of a bacon lined tin. Bake for 30 min.
Mix together honey and orange juice. Divide fruit pieces into 4 popsicle molds and top off with the orange juice and honey mixture. Freeze overnight. Great for serving the kids on those hot summer days!
Originally published as guest post on Vintage Indie. Check that out here.
Combine all ingredients and put in the dispenser of your choice. I use a pump because it is easier to use in the shower for the boys. It only takes a small amount, just enough to cover and wash the scalp with.
Do you sometimes wish you had other flavors to put on your pancakes besides maple? Do you try to eat healthy but find the maple syrup prices CRAZY? Or (like me) did your kids scarf down your maple syrup and you are left with dry pancakes getting cold on your plate? Well, worry no more, here is a simple easy pancake syrup recipe to solve your problems 😉
Vanilla-Cinnamon Pancake Syrup
1 c honey (I use raw, unfiltered)
1/4 sugar (I used organic evaporated cane juice on this but whatever sugar you have will work)
1/2 – 1 t vanilla extract (to your liking)
1/4 – 1/2 t cinnamon (to your liking)
Combine all ingredients and heat on low heat until all ingredients are well combined and mixture is thoroughly heated. Serve on your pancakes, waffles or sausage. Store in fridge for 2 weeks. Reheat to serve again.
2 1/2 lbs sausage (you can use beef, pork, turkey or chicken; I used all natural pork here)
3 cups shredded raw cheddar cheese
1 t minced onion
2 t Italian seasoning
1/2 t garlic powder
1/4 t turmeric
Combine all ingredients and mix thoroughly until all ingredients are incorporated entirely and it is all sticking together…. yes, this will require your hands so remove your jewelry and scrub up ;). Pinch off enough to roll into 1-1 1/2 inch balls and place on cookie sheet. Bake in 350º oven for 20 minutes or until cooked thoroughly and a nice browning has taken place. Yields approximately 85-90 sausage balls, so adjust recipe to the size you need or freeze the extra for quick breakfasts or snacks. My kids like them with ranch dressing, my bbq (you can buy that here) or maple syrup, I like them plain. ENJOY!
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while I am working on perfecting my own)
Homemaker Gone Natural 