Chili Lime Pepitas

I’m trying to get better about snacking throughout the day. My mom always used to talk about how she would “forget to eat”. I thought she was crazy….I was ALWAYS hungry, I never forgot to eat. But….here I am. It’ll be 3 pm and i’ll think “Crap, I forgot to eat!” Anyone else that way? Somedays there is so much going on in my brain and I get so laser-focused when I am working on a project and I seriously forget to eat. ha! They do say you become like your parents more and more as you age…

So, along this journey of trying to not forget to eat….I’m trying to have healthy snacks sitting around so I can grab for them in my busy moments (instead of the cookie or the piece of chocolate bar in the fridge….#whoops) If it’s there, I’ll eat it! So I try and make it healthy.

These little Chili Lime Pepitas are delish! If you don’t like heat/spicy, I would do 1/2 tsp. cayenne pepper. They get my nose running! But I am really sensitive to heat. The lime and the cayenne makes me feel like I am in Mexico chilling on the beach in the sunshine….and that makes me happy.

Something I love about these is that according to Traditional Chinese Medicine (TCM), seeds are a symbol of new life. Not to mention they are packed with nutrition! When you eat them, feel refreshed in many ways.

If you make and enjoy them, pass it on!

xoxo,

JamieLee Joy

If you want to see a video of me making them click here.

CHILI LIME PEPITAS

3 T. Coconut Oil

2 Cups Raw Pumpkin Seeds

Juice of 1/2 a Lime

1 t. Ground Cayenne Pepper

Sea salt

Heat coconut oil in cast iron over low-medium heat. Once oil is hot add pumpkin seeds and toast, stirring constantly for 7-10 minutes until even toasted. Remove from heat, add lime juice and cayenne pepper. Top with sea salt.

Probiotic Drink Step #1 (Better than Kombucha)

My obsession with making my own fermented foods + drinks has become REAL these past few months. With Kraut Source, it is sooooo easy and makes just the right amount for our family. This post isn’t even sponsored, I just love this tool that much!

Let’s chat first, what’s the benefits of eating + drinking fermented foods?

• Choline: Sauerkraut contains choline, an amino acid needed for good liver health and the productions of acetylcholine. Tis is a neurotransmitter that helps with memory and it is a protective against Alzheimer’s disease.

• Vitamin C: This vitamin is one of the most critical nutrients for the immune system and vision health, and helps to buffer stress.

• Minerals: Fermenation increases the digestibility of minerals such as manganese, calcium, and potassium.

• Bacteriocins: Lactobacilli competes with harmful bacteria such as shigella, salmonella, and e.coli. Eating fermented vegetables on a regular basis protects against these pathogens.

• Vitamins K and B: The presence of lactobacilli organisms in the gut creates vitamin K and some B.

• Detoxification: Fermented foods provide the most digestible form of beneficial bacteria, and these probiotics are some of the best chelators available, capable of pulling toxins and heavy metals from the body.

• Improved digestion: As people age, the production of hydrochloric acid is reduced, which means that the stomach is less able to properly digest food. Fermented foods help increase the action of hydrochloric acid, while also protecting the integrity of the stomach lining.

• Cancer prevention: Sauerkraut and other cruciferous vegetables are rich in indole-3-carbinol, a well-known cancer fighter that helps to remove excess estrogen.

• Dietary fiber: A delicious and nutritious way to increase fiber on a daily basis.

• Energy production: Lactobacilli microbes turn sugars into lactic acid, which provides us with energy.

(Information from Kraut Source Recipe Book)

And on top of all that….super delicious.

I’ve been making my own fermented foods for about a year now, but just made my own fermented probiotic drink for the first time the other day! There’s no turning back now. Honestly, I like it better than kombucha! Especially to make it at home because this way you don’t have to deal with those nasty scobie things….#sorrynotsorry

A few things to keep in mind as you start:

+You want organic fruit. Non-organic fruit is sprayed with things that we do not want to be consuming, especially after it has sat in the warm sun for a few days.

+Use a good quality probiotic pill! Make sure it is not also a pre-biotic. I use Young Living’s Life 9 Probiotic because it has changed my life. Your gut is known as your “second brain” and it’s so important to take care of it with the best quality ingredients. If you’re already a Young Living Member getting wholesale prices (high-five), add it to your next order! If you’re not yet a member, check out the different ways to get started here and join the team!! I’d love to answer any questions with this!

PROBITOIC DRINK STEP #1

Yields: 1 quart

Supplies: 1 quart mason jar, Kraut source top

INGREDIENTS

• 1 cup organic fruit of choice

• 1/4 cup organic maple syrup

• 3 1/2-4 cups filtered water

• 1 capsule Life 9 (probiotic)

DIRECTIONS

1. Place sweetened in one quart-wide-mouth Mason Jar. Pour filtered water in, stir until dissolved.

2. Open Life 9 Pill (probiotic pill) - releasing only powder into the jar.

3. Add in fruit, mix all together.

4. Place Kraut Source top on Mason jar and fill moat with 3/4 filtered water.

5. Place in warm spot for 2-3 days.

…..see you in a few days to follow the next steps!!

Ginger Lemon-Lime Switchel

Switchel is traditionally known as the “haymakers punch”. It was the drink farmers would grab for in the 1700-1900s (before soda was a thing….). It’s known for being hydrating and energizing! Traditionally, when it was hot outside they would drink hot drinks to keep their body temp. similar to the outdoor temps. I LOVE that this was a thought for the farmers in the 1700-1900s because it is very much the thought of Traditional Chinese Medicine. (TCM). Although this drink is cool, it is warming because of the ginger!

I am by no means a TCM expert. But it is something that I love researching, learning about and is the base and methods for most of the recipes we use at home. I think it is a fascinating way to relate to your body and I have had such a better mind-body connection when I am following the TCM method.

The other day it was a hot, humid summer day here in North Dakota (my favorite kind of days). I was paging through one of my favorite TCM cookbooks and came across a drink that looked particularly refreshing — Ginger Lemonade Switchel. I didn’t quite have all the ingredients, so I made up this little ditty and WOW it is so refreshing. Perfect drink after a workout or to refresh on a hot summer day.

I can’t claim that I made up this recipe. Its was more of a Whatever-is-in-our-Fridge Switchel, but a lot of the time that is how I find my favorite recipes!

(Okay, I’m back. I had to go pour myself a glass after all this talking about it!)

Let’s chat about Mineral Essence for a moment.

Speaking of old farming ways….back then they used to have SO many more nutrients in their food. Because of the way farming is practiced now and all the chemicals…..are “food” is often a far cry from what they ate years ago. Young Living’s Mineral Essence is a balanced, full-spectrum ionic mineral complex. It helps us get the minerals we *should* be getting from our food. Ionic minerals are the most fully and quickly absorbed minerals available.

“You can trace every sickness, every disease, and every ailments to a mineral deficiency.”

-Linus Pauling PhD, two time Nobel Prize winner.

Fair warning, Mineral Essence has a strong…..essence. ha! But when you put it in this mixture you can taste nothing but goodness!

GINGER LEMON-LIME SWITHCEL

Makes about 2 Quarts:

• 1/2 c. Raw Honey

• 2 c. Hot Water

• 6 c. Room Temp Water

• 2 t. Apple Cider Vinegar

• 1 c. Freshly Squeezed Lemon + Lime Juice

• 6 Drops Mineral Essence

• 2 tsp. Fresh Ginger Pulp/Juice

• 1/4 tsp. Sea Salt

In a small saucepan mix honey and hot water, stir to dissolve. Pour into a 2-quart jar or pitcher and add the room-temperature water, vinegar, lemon + lime juice, ginger pulp, mineral essence drops and sea salt.

Keep in fridge for up to 1 week, shake or stir each time before serving.

*If you do not have fresh ginger, you can add 3-5 drop Ginger Vitality Oil!

*If you prefer you can use pure maple syrup over honey.

Ginger Blueberry Mocktail

I am a big fan of a good ol’ mocktail.

It you haven’t heard of the word mocktail before, allow me to explain. Mocktails hold all the deliciousness of cocktails without the alcohol. Most of the time half the fun of drinking the cocktail is because it’s fancy + fun, right? Enter: mocktails! Delicious, nutritious (at least the one’s I sip) and won’t leave you feeling like c-r-a-p the next morning.

I made this Ginger Blueberry Mocktail while at a friends cabin this weekend. It was dreamy; soaking up the sun, the smell of the grill and sitting by the water sippin’ this little number.

Does anyone else daydream about food and drinks like me?

Stepping into the kitchen is when my creativity comes out. I love trying new recipes, chopping veggies on the cutting board, traveling via the food on my plate. These are the things that make my heart skip a beat.

During this crazy time of the Covid Pandemic, I think we could all use a little stress relief. Being stuck in our homes and often times stuck in our head, a little kitchen therapy would do the heart good.

Ginger is good for you for so many reasons:

+ Boost Circulation

+Helps Digestion

+Reduce Nausea

+Fight Infections

+Fights Germs

+Lower Blood Sugar

+++

Simple + easy to make. Perfect for the long, hot summer days. Refreshing for your mind + Body

GINGER BLUEBERRY MOCKTAIL

• 2 T. Frozen Blueberries

• 1/2 Inch Fresh Ginger, Minced

• 8 Ounces Sparkling Water

• 2-3 Fresh Mint Leaves, Mulled

1. Place mint leaves on bottom of glass, mull with a wooden spoon.

2. Mince fresh ginger and place in glass, with juices.

3. Place blueberries in glass.

4. Pour 8 ounces sparkling water.

5. Stir and enjoy!

*What I love about essential oils is they can easily replace an ingredient you don’t have on hand! Replace Ginger or Mint with one drop Ginger Essential Oil or one drop Spearmint Essential Oil on the blueberries!

Listening to Your Body

Lately, I’ve been trying to listen to my body more. Tune into my emotions and see how I am truly feeling. When I am hungry, leaning into what would be nutritious for me in that moment. Comfort food has taken on a new form for me. To me, comfort food doesn’t necessarily mean food that is terrible for me, a bunch of carbs and a cheesy pizza.

When I am feeling emotionally overwhelmed, I know that I could use something warming. When my stomach is feeling upset, I know eating a few roasted sweet potatoes and ginger will help it calm down. Not to mention the act of simply getting into my kitchen to cook a nutritious meal for DJ and I, that in itself is grounding.

Last night I was feeling all sorts of feelings (like the rest of the world right now). I was sick to my stomach… head was spinning. I sat on the floor, touched my belly and listened. Breathed. Put some grounding essential oils over my heart. Came back to the moment. Came back to my life right in front of me. Prayed. Surrendered.

Then, I got up, headed to my kitchen and made this.

Now, this type of recipe may drive some of you crazy. I didn’t measure anything, not once. I love stepping into my kitchen and allowing myself to be creative. To sprinkle a spice, take a bite and see what needs to change. I want to be more like this in my everyday life. That’s also what I love about Congee. It is forgiving and delicious and is good basically anyway you make it. I encourage you to allow yourself to step into your kitchen and let it be.

Basic Congee:

+1/2 Cup Rice (we like Jasmine)

+Water filled about 2 inches above rice

+1 inch fresh ginger sliced

+1 T. coconut oil

Put all ingredients in a medium sauce pan and bring to a boil, reduce to a simmer and allow to cook for about 45 min. Until rice is opened and mushy.

You can make congee so many ways. We make this all the time when my stomach needs a reset (it’s really easy to digest). You can add fruit and maple syrup with a dash of cinnamon on top for a breakfast, or make it savory! Here’s what we did last night:

+Ground 1 Ib. turkey and spiced it up with chili powder and paprika

+Sliced sweet potatoes and baked them in our air fryer

+Made a few eggs to put on top

+Topped with fresh thinly sliced green onions and a drizzle of sriracha

Healthy 'Scotcheroos'

Could I eat a whole pan of Scotcheroos? Ummm yeah, probably. Literally, I have NO CONTROL when a pan of them is sitting in front of me. Plus, they taste like summer time to me, they were always on the snack bar at my family gatherings and weekends at the cabin. So delicious and chewy….

The more I’ve learned about food and ingredients, the more I’ve realized that eating those are nooooot the best choice for my health (sigh). So, yesterday I went into my kitchen on a quest to make a healthy version!

These aren’t exactly Scothceroos. But there is peanut butter and chocolate — so they have to be good.

They are gluten free and dairy free too, so that’s a major plus! Basically everyone can eat them. Whoop whoop!

INGREDIENTS

• 2 T. ground flax seeds

• 4 T. water

• 4 T. pure maple syrup

• 1 Cup chunky peanut butter

• 1 Cup oat flour (or Bobs Redmill All Purpose GF Flour)

• 2 drops Nutmeg Vitality essential oil (optional)

TOPPING

• 1/2 Cup dairy free mini chocolate chips

• 1 T. coconut oil

• Sprinkle of sea salt

DIRECTIONS

1. Line a baking pan with parchment paper.

2. In a medium bowl mix the ground flax seed and water, let sit until it thickens (about 2-5 min).

3. Stir in peanut butter, maple syrup and Nutmeg essential oil.

4. Mix in flour until dough forms.

5. Press bars evenly into prepared lined baking sheet. Place in fridge or freezer while you make the chocolate topping.

6. In a small sauce pan over low heat, melt the chocolate chips and coconut oil. Stirring constantly until melted.

7. Take pan out of fridge/freezer, pour chocolate topping over bars. Sprinkle with a little sea salt and place back in the fridge/freezer.

8. Enjoy!! Store in fridge.

Pumpkin Seed and Black Sesame Milk

I am obsessed with the two books written by Heng Ou, The First 40 Days and Awakening Fertility. She does such an amazing job at describing how beautiful our bodies are as women and how best to nourish them from the inside out. She learned a lot from her Chinese roots and her family being experts in the field of Traditional Chinese Medicine. Swooooon.

Guys. I LOVE TCM. Do I fully understand it? Nope. But I think it is beautiful and whenever I see my acupuncturist I feel like a more vibrant, better version of myself. I love their methods of listening to your body, giving your body rest and eating with the seasons/with your body type.

I know, it’s funny that these are two of my favorite books yet I am not a mother, nor are trying to be right now. But what I do love what she talks about in her book Awakening Fertility, is us as women can always be aware of our innate desire to mother. If it’s a desire of yours, it’s never too early to learn more about it. Or just learn how you can better help your friends and family who are walking through that — pregnancy and postpartum are NO JOKE and women are freaking superheroes.

Plus, these two books are beautiful and have DELICIOUS recipes. Honestly, I stumbled upon her first book The First 40 Days after a few friends told me they thought I would love it. And, even though I wasn’t postpartum, I ate many of the recipes in her book because my body was needing to rest. That’s what I love about TCM, if you go through trauma, or are working on calming your anxiety…there are certain foods you can eat that will ground you and help you heal. I LOVE FOOD and I love learning more about food as medicine.

Anyways…..enough about my love of Heng Ou and TCM. But please, if you do anything from this post, order her books!

This recipe was inspired by a recipe in her book. But I added a little sweetener to it because DJ and I like things a little bit on the sweeter side.

A little note about the ingredients—

Black sesame seeds — used to support menstrual cycle, and fertility in both males and females, also high in essential minerals.

Pumpkin seeds — high in magnesium and immune-boosting zinc.

Wolfberries —aka goji berries — are PACKED with vitamins, minerals and antioxidants. This is what Ningxia Red is made out of.

Don’t forget to use the pulp from this to make these cookies and this granola!

PUMPKIN SEED AND BLACK SESAME MILK

• 2 cups raw pumpkin seeds

• 1 cup black sesame seeds

• 1/4 cup wolf berries (I get mine from Young Living)

• 4 cups cold filtered water

• 1/4 tsp/ vanilla extract

• 1 T. pure maple syrup

1. In an airtight container soak the pumpkin seeds, black sesame seeds and wolf berries in the fridge overnight. Cover with water enough to have about 2 inches of water above the seeds.

2. In the morning, staring the mixture. Blend on high for 2 minutes with the 4 cups cold filtered water.

3. Strain the mixture through a nut-milk bag (or a mesh or cotton bag) into a mixing bowl. Make sure you get all the liquid!

4. Stir in vanilla extract and maple syrup. Makes enough for 2 cups! Serve immediately.

Nut Milk Pulp Cookies

I love how these cookies took on a blue-tint because of the black sesame seeds. They make it more fun to eat! Honestly, I was doubting that a cookie made with pulp could be delicious — but these are one of my favorites! When I was in the middle of making these I had some friends stopping by to grab something and I would usually send them home with some cookies, but since I didn’t think they were going to be good I didn't dare. WHELP, turned out to be a blessing for us. ha! DJ easily eats 5 cookies in a sitting, he was very happy he didn't have to share.

There are some great recipes and tips out there on the inter-webs for ways to store your pulp and use it later! I’m a newbie at this though, so that info for you I do not have right now in my brain haha. I am just stepping into the making-my-own-nut-milk game, so I’m sure as time goes on I’ll have some better tips for you! But for now, make this Pumpkin Black Sesame Milk — and after, make these cookies and some granola!

NUT MILK PULP COOKIES

• 1 cup nut milk pulp

• 1 cup Bobs Redmill Gluten Free All Purpose Flour (or regular all purpose flour)

• 3/4 cup sugar

• 3/4 cup vegan butter

• 2 T. almond butter

• 3 tsp. baking powder

• 1 tsp. salt

• 1 tsp. almond extract

• 1/2 tsp. cinnamon

• Vegan chocolate chips to top

1. Preheat oven to 350 degrees. Prepare 2 baking sheets and line with parchment paper.

2. Cream together vegan butter and sugar in a stand mixer.

3. Once butter and sugar are creamed together, add all the ingredients except the chocolate chips, mix together until just combined.

4. Shape cookies by making 1 T. sized amount into a ball, place on prepared baking sheet and add a few chocolate chips to the top of each cookie. (My OCD kicked in and I did exactly 5 on each cookie…haha).

5. Place in oven for 15-20 minutes.

6. Remove from oven and let sit on baking sheet for 5 minutes. Remove from baking sheets and allow to completely cool on a wood cutting board.

Nut Milk Pulp Granola

Making homemade alternative milks may quickly becoming one of my favorite things. It’s SO much fun to see be a part of every step of the process! And might I say….pretty darn delicious! Also…I get why they call it MILK now. When you put it in the nut-milk bag it’s literally like you are milking a cow. Haha!

Earlier this week I made my first Pumpkin Black SesameSeed Nut Milk. It was amaaaazing and looked like chocolate milk! My husband and I sipped it on the front porch in the morning sun… dreamy.

When you make nut milks, don’t let the pulp go to waste! There are still some goooood things in there you’ll miss out on! We made a batch of homemade granola AND homemade cookies using the pulp! #winning

Everything I used to make this granola I had on hand, but if you have a different kinds of nuts or sweeteners, throw er’ in there too/instead!

Basically, homemade granola is the easiest thing on the planet. Don’t be skuuuurd! If you have some variety of nuts or some other spices you want to try…go ahead and spice it up! (See what I did there?)

NUT MILK PULP GRANOLA

• 2 cups nut milk pulp 

• 1 cup pumpkin seeds

• 2 cups oats 

• 2 tsp cinnamon 

• 1/3 cup melted coconut oil 

• 1/2 cup pure maple syrup

• About 1/3 cup chocolate chips 

1. Melt the coconut milk in a sauce pan over low heat. Remove from heat and let cool. Preheat oven to 325 degrees and line a baking sheet with parchment paper.

2. Mix all dry ingredients together in a bowl.

3. Pour the maple syrup into the cooled sauce pan. Pour wet ingredients over dry until it is all covered.

4. Pour the mixture onto the prepared baking sheet and spread out evenly.

5. Bake for 35-40 minute s, mixing half way.

6. Once cooled, add the chocolate chips and store in airtight container for 2 weeks.

Easy Peanut Butter Bars

How do I know I have found my people here on the inter-web?

I know because every time I post a recipe of something with peanut butter you all message me asking me for the recipe….you are my people!!! #peanutbutterloversunite

I love these Easy Peanut Butter Bars because you can add in whatever you have in your cupboards if you want to or you can leave it plain-jane untouched and beautiful. Sometimes we add nuts. Sometimes we top it with some homemade jam. Most-all-of-the-time there is some kind of chocolatey goodness in it because I mean….#alwaysayes.

I adapted this recipe from the beautiful book The First Forty Days. It’s a book about postpartum and how a women should nourish herself from the inside out and give herself so much grace. I recommend this book to any woman, especially if you are living in the thick of the season of having babies. I don’t have babies yet…but I wanted to read it to see how to better help all my friends who are. And honestly. It’s one of my all time favorite books.

We make these very often in our house. It’s a little embarrassing how fast this pan seems to disappear…. I just can’t help myself!! But I don’t feel guilty about it because there isn’t any fake sugar — winning.

Without further adieu…..here’s the recipe!

EASY PEANUT BUTTER BARS

• 1 cup peanut butter (or sunflower butter, or almond butter, etc…)

• 1/2 cup vegan butter (or grass fed butter if your body can digest dairy)

• 1/2 cup local honey (local honey helps with SO many things)

• 2 cups organic puffed rice (I suggest this. These aren’t like the rice crispy bars you grew up with….they’re WAY better. Puffed rice is different than rice crispies.)

• Pinch of sea salt

• Optional: vegan chocolate chips, nuts, wolf berries, dried fruit, etc.

1. In a saucepan over low heat melt the peanut butter, vegan butter, and honey.

2. Add the puffed rice to a large bowl with the seat salt, mix. Slowly pour the peanut butter mixture over the puffed rice. Stir in any additional options if you’d like.

3. Place a piece of parchment paper in a 8x8 pan, pour the mixture into the pan and press down lightly.

4. Place in the fridge to chill.

These babies need to stay in the refrigerator to keep their shape! Simply just leave a fork right in the pan to eat at your convenience…I mean….. what?

Do I eat these bars for breakfast often? Um, yes. This morning I even broke it up and put it over my banana bowl and drizzled with some homemade coconut yogurt and a touch of cinnamon…might I say, it was delicious!!

Happy Belly Tea

I believe most (if not all) digestion problems can be helped by looking very closely at your diet and helping reduce your stress levels. Did you know that whent your system is in “rest” mode it does its best digestion? A lot of the times with the stress in our lives we are constantly in Fight or Flight mode. Especially if we have been through trauma — our system gets confused. The good news is these things can be fixed by paying more attention to what you’re putting in your body and managing our stress levels!

Lucky for us, there are herbs + essential oils to help us with these things. Thanks God!

The essential oil DiGize was one of my first oils that made me a believer that oils work for more than just making things smell pretty. Ever since I was a little ‘tot I’ve had terrible digestion. Mostly due to my anxiety (and later realizing I am sensitive to dairy. uuuuugggh #ilovecheese). I have vivid memories crying going to elementary school because my stomach hurt. Back than, we didn’t put together that I was just constantly anxious. Then, when my brother died when I was 13 years old my system when haywire.

Long story short….I’ve tried everything. The two things that work best for me: watching my diet and watching my stress levels.

I love this tea because not only does it tastes amaaaazing but it’s also awakening, refreshing, calms my belly and can be drank warmed up or at room temperature.

I work from home so I sip it all day long. Filling up my cup one after the other. If you don’t like to drink just plain water, this is a great way to get your water intake!

Fun fact: did you know when you steep tea it hot water, what you are doing is extracting the oils from the plants and herbs? It allll comes back to the oils (wink).

Nettle: stimulates circulation, helps you “get going”, helps with aches, benefits the liver, fights infections, helps asthma and allergies, has serotonin to help improve mood.

Peppermint: help ward off colds, very calming to nervous system, helps motion sickness, helps ease stomach pains, amazing for aiding in digestion.

DiGize Essential Oil: DiGize is a blend of these essential oils: Tarragon, Ginger, Peppermint, Juniper, Fennel, Lemongrass, Anise and Patchouli. This blend is known for improving digestion. The oils in this blend have been found to be beneficial for indigestion and bloating.

*This is a tea infusion: meaning we let it sit on the counter for 12 hours, or overnight. It’ll be worth the wait!

Happy belly Tea

• 2 T. Dried Nettle

• 2 T. Dried Peppermint

• 2 drop DiGize Essential Oil

• Water

+ Add dried herbs to a quart-sized Mason Jar. Drop 2 drop Digize Essential Oil onto the dried herbs.

+Boil enough water to fill the mason jar to the top.

+Pour boiling water over the mixture in the Mason Jar, let cool down a bit and then put a lid on the jar. Let it sit on your counter for 12 hours, or overnight.

+Strain leaves by placing a strainer over another Mason Jar, and pouring the liquid into the second Mason Jar.

+Store in the refrigerator. This is delicious warmed up or drunk at room temperature.

The Best Garlic Bread

Guys. I’m not sure you understand how much I love garlic. I love it. I eat roasted garlic like candy. Good thing I’m married lolz. He’s stuck with kissin’ me foreverrrr.

Anyways. Enough about that talk.

Whenever I post how I’m making this easy garlic bread I get about a million direct messages asking me for the recipe and I say….GIVE THE PEOPLE WHAT THEY WANT. You guys love garlic like I do. You are my people!

This recipe is found in the wonderful Molle Yeh’s recipe book: Molly on the Range. You need this recipe book in your kitchen. Plus, she’s a fun North Dakota gal!! And has her own TV show. Whuuuut. Yeah, check out all her other recipes!!

Here’s the deal. This recipe calls for three heads of garlic you might be like me and double check that you just read that correctly. YA DID. Three garlic heads making this bread dreamy-garlicky-delciousness!!

This has turned into DJ and I’s Saturday night Sabbath bread. We love Saturday nights in our house, I spend all day making a yummy, slow cooked meal, clean the house, and set the table all pretty. I time the bread-baking to be finished just in time for DJ to walk in the door from work and we enjoy this warm garlicky bread deliciousness with dinner and a glass of wine. Tonights dinner is homemade soup, and we will be pulling off chunks of this bread and dipping it in and enjoying every bite! After dinner? Homemade Blueberry Crisp with Oatly Ice Cream. I’m telling ya….if you don’t Sabbath you are missin’ out my friend.

Alrighty…onto the recipe because I’m sure your mouth is watering!

This bread is EASY but it will take a little bit of patience. I always whip it up on Friday night and let it sit overnight so it’s ready for me. It has to sit for 12-24 hrs, so it’ll take a little bit of planning but not a whole lot of work!

Ingredients:

• About 4 - 4 1/2 cups all purpose flour (or bread flour)

• 1/2 tsp. active dry yeast

• 2 tsp. salt

• 1 1/2 cups warm water

• 3 heads garlic

• 1 T. olive oil

Directions:

1. In a large bowl mix: 3 cups flour, yeast, and salt. Slowly stir in the water until it’s combined.

2. Cover the bowl tightly with plastic wrap and a tea towel. Let sit overnight at room temperature - 12 to 24 hrs.

3. The next day, preheat oven to 400 degrees. Cut the tops off 3 heads of garlic and drizzle some olive oil on each. Wrap each individually in foil and bake for about 45 minutes.

4. When they’re cool enough to handle, squeeze them into a bowl and mash them up good.

5. Drop dollops of the garlic over the dough in a bowl and mix using a spatula. Fold into the dough so all the dough gets some garlic love.

6. Plan a large piece of parchment paper on counter and lay about 1/2 cup flour on it. Scrape the dough onto the surface and shape the dough into a roundish blob. Sprinkle the top with some flour. Spray a piece of plastic wrap with cooking spray and cover it. Let it rise for 1 1/2 hours.

7. During the last 30 minutes, preheat oven to 450 degrees and place a lided Dutch Oven in it.

8. Remove the Dutch Oven after 30 minutes of it heating up. Remove plastic wrap from dough. Pick up dough by using the parchment paper and then lower the dough into the dutch oven (with the parchment paper).

9. Place in oven and make for 30 minutes with lid on. After 30 minutes, remove lid and bake for another 15-20 minutes, until it’s nice and golden brown on the top.

10. Allow to cool on a wire rack (I knoooow it smells soooo good at this point) and let cool for about 30 minutes.

Enjoy it!! Let me know if you make it, friends! This bread may not be the prettiest loaf in all the land but I would bet it will be one of the most delicious bread recipes you’ve ever had!

Beef Broth

Homemade bone broth not only adds deep, rich flavor to your recipes, it also has amazing health benefits! I know making homemade beef broth can look intimidating. Like…er…..what am I supposed to do with these bones? Am I a caveman? Thankfully, no. Most likely you’re a very smart lady cookin’ up this goodness in your kitchen with a stove and electricity — huzzah!

What are some of the benefits of bone broth?

• Animal bones are rich in calcium, magnesium, potassium, phosphorus and other trace minerals — these same minerals help our own bones!

• Helps the digestive system — super easy to digest and aids your body in digestion

• May help fight inflammation — the amino acids found in bone broth have strong anti-inflammatory properties

• Help improve joint health

• May help aid in weight loss

• Helps increase collagen productions (hair, skin and nail health)

There are a few different ways people make their own broth. This is the way I have found works for us. If you are local, get some bones at 3Be Meats — they have a lot of amazing things!!

First, we roast the bones for 30-ish minutes in the oven at 350 degrees until they are browned, this helps add more depth of flavor! While the bones are roasting, chop up and old or extra veggies you have (if veggies are getting old we will chop them up and put them in the freezer for making bone broth later!). We love garlic, ginger, celery, onions and carrots. Throw that all in a crock pot, add some salt and pepper. Once the bones are done roasting, add them to the crock pot and fill the crock pot with water. Let simmer for 6-24 hours. If you’re simmering for around 6, put that baby on high, if you are doing more than 6 hours, I would put it on low!

Once it’s simmered, strain it all out and put in mason jars for later use, or use right away! Make sure when you put it in mason jars, fill them 3/4 of the way so they don’t break the jar in the freezer.

30 Min. Homemade Ramen

This recipe is SO easy and one of our go-to meals. We almost always have the ingredients for this recipe because we love Thai food — so coconut aminos, curry paste, fish sauce and coconut milk are staples in our kitchen. If you don’t have these things, that’s okay! But I’d stock up on them because likely, this will become a family favorite for you too!

Sometimes I think it’s ironic I share recipes because I really have to think about what I did when I sit down and write it out. I am very much a make-it-up-as-you-go cook! A looot of guess-measuring happening in our kitchen. But this one, I measured it out for you!

You may have also noticed in the picture a few pieces of shredded chicken. We had a little bit left over from the other night, so I threw — quite literally — a few pieces in. But this recipe would also be great with some chicken added!

I cannot stress enough that homemade bone broth makes all the difference! Using store bought broth will not be the same…plus homemade bone broth has so many benefits!! It’s easy to throw the ingredients in a crock pot and let it simmer. Then we just put it all in mason jars and freeze it until we are ready to use it! Check out how we make bone broth here.

This makes a big batch. We love at least doubling our recipes so we make a homemade meal every 2 nights, the off-nights are warm up nights! And this one also makes enough for a few lunches. I mean, it depends on how much your family eats….maybe that’s just because DJ eats alot! ha (he’s one of those guys that eats so much and you look at him and question where the heck is he putting all that because he’s so trim. Siiiigh.)

INGREDIENTS

-8 cups homemade beef broth (or chicken)

-1 can coconut milk

-1/2 cup coconut aminos (or soy sauce)

-2 T fish sauce

-1/2 cup creamy peanut butter

-1/4 cup Thai Green Curry Paste (or Thai Red Curry Paste)

-8 ounces mushroom

-3 bell peers, sliced

-1 inch fresh ginger, minced

-3 cloves garlic, minced

-Juice of one lime

-16 oz. rice noodles

Options to top with:

-Basil or cilantro

-chopped peanuts

-sesame seeds

-fresh bean sprouts (not canned, ick)

DIRECTIONS

1. In a Dutch oven or large pot, combine the broth, coconut milk, coconut aminos, fish sauce, peanut butter and curry paste. Add in mushrooms, peppers, ginger and garlic. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.

2. After 15 minutes, bring to a boil and add noodles and lime juice. Boil for 5-10 minutes until noodle are done.

3. Ladle the deliciousness into soup bowls, top with some toppings of choice and enjoy!

**To store leftovers, you could store the noodle and broth separately. The noodles will get a little mushy if all stored together, but still taste delicious!

Dreamy Chia Seed Breakfast Bowl

I’ve been struggling with finding a breakfast that keeps me full, is healthy and doesn’t make me feel bloated. *Insert all the heart eyes and happy dance moves*
Hit the goldmine 😍

Oatmeal is often a go-to, but somedays it makes me feel “weighed down” and “bleh”. The next choice is a smoothie, which I looooove but is hard for me to enjoy everyday, especially when it’s freezing here in ND—starting my day with a cold smoothie sounds terrible. ha Although, a trick I have found is adding a piece of fresh ginger to your smoothie helps with digestion and take a bit of the “shock” away! But I digress….back to the Dreamy Chia Bowls!

I make a big batch of the chia seed base and put it in the fridge in mason jars so it’s easy to grab in the morning or for a snack in the afternoon. I’m taking a little break from sugar so I use chopped up dates to sweeten it up—but drizzled with some local honey would be equally as dreamy!

Top it with whatever toppings you like. Pictured I topped with: 1/2 a banana, wolfberries, coconut flakes and a dollop of cashew butter.
(I like adding the wolfberries + dates to the chia base mixture to soften them up. I didn’t do that here to get a prettier photo 😉.)

DREAMY CHIA SEED BREAKFAST BOWL
Base:
-6 T. Chia seeds
-2 T. Hemp seeds 
-5 C. Milk of choice (I use almond)
-3-4 dates chopped and stirred in 
-2-3 T. Wolfberries 
-1/2 t. Cinnamon

Let sit on counter for at least 30 minutes to soak it all in OR place in mason jars and let sit in fridge over night. Split evenly throughout 4 mason jars.

Top with whatever you’d like! Banana, blueberries, raspberries, honey, almond, walnuts... go wild girlfran!

Molasses Ginger Cookies

This time of year is kind off “meh” for me. The in between of the Holiday’s ending and the daily wondering, Spring, is that you?

However, what I do love about this season is how much time I spend in my kitchen. There is usually no other place I’d rather be than creating in my kitchen. Throwing ingredients together to make something beautiful—the kind of art you can eat. I love diving into new recipes, losing track of time. I love returning back to the battered and splattered used recipes cards, the tried and true family favorites, the beauty in the known.

Over the Holiday’s this year I played with some recipes and added essential oils to my creations. Oh the beauty! It brought flavor to my tastebuds that made me want to dance.

This weekend I made some Molasses Ginger Cookies for some friends that were coming over to watch a movie. As I was throwing the ingredients together I realized I was out of ground ginger and ground nutmeg...so I grabbed my ginger and nutmeg essential oils and added a few drops to the batter. Delicious is what happened with that decision. Sometimes I add essential oils to my recipes, and sometimes I don’t., that’s the beauty of creating. I love having the option to use them, and so many oils to choose from, they pack a flavor punch and make your recipes so unique.

I adapted this recipe from Eve and Eivin Kilcher’s book Homestead Kitchen. It is one of my all-time favorite cookbooks and whenever I read it I am often starting conversations asking DJ if we can become Homesteaders. I want my own chickens, I want to pickle and can and make my own butter. But for now, we will take it one step at a time. Sometimes I mill my own flour for this recipes, all though I have found that it doesn’t make them quite and chewy, but it does add a different, beautiful texture and flavor.

Molasses Ginger Cookies

• 1/2 c. butter (I use vegan butter)

• 1/4 c. grapeseed or sunflower oil

• 1 c. packed dark brown sugar

• 1/4 c. uncultured molasses

• 1 large egg

• 2 1/2 c. flour (All purpose, whole wheat or a mix off the two)

• 2 tsp. baking soda

• 1/4 tsp. salt

• 1 T. ground cinnamon

• 1/2 tsp. ground cloves

• 5 drops ginger essential oil

• 3 drops nutmeg essential oil

• Brown sugar or white sugar to roll cookies in

1. Preheat oven to 375 degrees.

2. In a large bowl, cream the butter, oil, brown sugar and molasses. Once mixed, add the egg.

3. In a separate bowl, mix together the dry ingredients: flours, baking soda, salt, cinnamon, cloves. Slowly add the dry ingredients into the wet mixture, folding them in. Add the ginger and nutmeg essential oil, mix until well combined.

4. Using a table spoon, scoop a heaping T. of the dough, using your hands form it into a ball and roll in sugar. Repeat until you have all cookies formed, about 36. Place them 1 inch a part on the baking sheet and bake for 8 minutes.

5. Once done baking, remove them from baking sheet and allow to cool on a cookie rack.

Wassail

Wassail is a beverage of hot mulled cider, drunk traditionally as an integral part of wassailing, a Medieval Christmastide English drinking ritual intended to ensure a good cider apple harvest the following year.

If you haven’t caught onto this about me yet, I loooove warm drinks. I also have an obsession with mugs. Maybe it’s because I live in North Dakota and it is a near necessity to have something warm in your hands at all times for about 9 months out of the year? It’s like a hug in a mug that warms you all the way down to your toes.

One of my favorite things to do is warm up Wassail 4-5 hours before people come over. It gets your home smelling delicious, welcoming and warming. I pull out my favorite mugs, set them beside the stove and wait for everyone to arrive.

When you step into my home you will first be welcomed with a hug and soon after the question of what can I get you to drink?

Something about being warm, feeling comforted by those you love, digging into deep conversations and the corners of your heart…those are the things I believe Jesus meant when he told us to love our neighbors.

Last night I had friends come over, old and new, we sipped Wassail, giggled, and I taught them how to bake with essential oils. It was dreamy. Really, it made one of my dreams come true to have my own cooking show. (giggle giggle)

This is a big portion of Wassail. I invited you to pull out the mugs, place it on the stove and invite friends over to your home.

This is also perfect for the holidays when people are coming and going, hanging around all day and it’s always nice to have a sip while you’re also snacking on something.

*A note on the essential oils. Oils like having something to cling to. I liked dropping 1 drop of Orange Vitality and 1 drop of Nutmeg Vitality on a cinnamon stick and putting it in each mug along with a slice of orange, you could also drop the oils on the orange.

Wassail

• 2 quarts apple juice

• 1 quart cranberry juice

• 46 oz of pineapple juice (1 can Dole Pineapple Juice)

• 2 oranges, 1 sliced orange for full pot and 1 orange sliced for mugs

• 20-25 whole cloves

• 5 whole star anise

• 5 cinnamon sticks, plus cinnamon sticks for individual mugs

• 1 drop Orange Vitality (per individual cinnamon stick)

• 1 drop Nutmeg Vitality (per individual cinnamon stick)

1. Slice one orange into 4 or 5 slices, push 4-5 cloves into each orange slice and set aside.

2. Add juice to 1 dutch over (or large stock pot) on the stove.

3. Add the orange slices with cloves in them, 5 cinnamon sticks and 5 star anise to the juice mixture. Cover and cook on low for 4-5 hours.

4. Once Wassail is almost finished, prepare the mugs. Drop 1 drop Orange Vitality and 1 drop Nutmeg Vitality on one cinnamon stick, repeat and prepare 15 cinnamon sticks.

5. Slice the other orange into thin slices. Pour Wassail into each mug, top with a slice of orange and an essential oil cinnamon stick.

Plus, for you wine drinkers (raises hand), add a 1/2 bottle - 1 bottle of any red wine and you have yourself an alcoholic Wassail that is sure to make anyone cheery!

The BEST Peppermint Brownies!

Okay friends. These brownies are about to change yo’ life!!!

They are the perfect treat to bring to all your Holiday parties coming up. And when people ask “HOW are these so good?!” you say….”Essential oils, duh! Oils make everything better.”

But seriously. I am pretty good at controlling myself when it comes to my sweet tooth. BUT THESE. I can only bake them when I know people are coming over or I am bringing them to a friend because I will eat the whole pan if I am left to myself. They call my name, whisper softly…

Peppermint Essential Oil is great for digestion! So these babies won’t have you feeling “ick” when you’re done.

Peppermint Brownies

Ingredients

-½ cup melted coconut oil

-1 cup sugar

-2 eggs

-1 tsp vanilla extract 

-⅓ cup unsweetened cocoa powder 

-½ cup all purpose flour (I use Bobs Red Mill all purpose to make these gluten free!)

-¼ tsp salt

-¼ tsp baking powder

-3-4 drops Peppermint Essential Oil 

-Sprinkle with powdered sugar when fresh out of oven

Directions

1. Preheat oven to 350 Degrees

2. Line a 8 x 8 pan with parchment paper

3. Mix together melted coconut oil, sugar, eggs and vanilla extract in a bowl. 

4. In a separate bowl mix together unsweetened cocoa powder, flour, salt and baking soda.  

5. Pour wet ingredients over dry ingredients. Mix together until just blended. Don’t overmix—-we don’t want hard brownies!

6. Add 3-4 drops Peppermint Essential Oil. 

7. Pour into prepared baking dish. Place in oven and bake for 25-30 minutes, until a toothpick comes out clean when poked in the center. 

8. When done baking, place baking pan on a cooling rack, sprinkle with powdered sugar and let cool for 10 minutes. Enjoy! 

Healthy Cookies Exist!

If you’re wondering if something gluten free, dairy free and sugar free can taste good... the answer is hell yes!

It’s a rainy and dreary day here. And honestly my emotions were feeling the same. I knew I needed to step into my kitchen for some kitchen therapy but I wanted to make something sweet that wouldn’t make me feel the yuck. I found a recipe that sounded good but tweaked it to make it completely gluten + dairy free and used natural sugars to sweeten it up. Topped with sea salt? OH so dreamy.

I hope you give this recipe a try. I bet if you made it for friends, they wouldn’t even be able to tell you tricked them into eating something delicious and healthy for them.

Molasses chocolate chip cookies topped with sea salt for this rainy afternoon agenda. 🍪
——
-1 1/2 cup gluten free flour  
-1/4 cup molasses
-1/4 cup pure maple syrup 
-1/4 cup local honey
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 tsp cinnamon
-1 tsp ground ginger 
-1/2 tsp cloves 
-2 eggs 
-1/4 cup coconut oil melted to room temp 
-1/4 cup vegan choc chips 
-Sprinkle with sea salt

1. Preheat oven to 350 degrees.

2. Melt coconut oil on stove on low heat, set aside and let cool to room temp.

3. Combine dry ingredients in a bowl, set aside.

4. Combine wet ingredients.

5. Pour wet ingredients over dry ingredients and whip until just combined.

6. Fold in chocolate chips.

7. Drop 1 Tablespoon of dough onto prepared baking sheet with parchment paper, repeat until dough is gone.

8. Bake 6-7 minutes, remove and let sit on baking sheet for 2 more minutes.

9. Place on wire wrack to cool.

10. Enjoy!

Bake @350 degrees for 6-8 min depending on size

Congee

I picked up a book this winter called The First Forty Days and I could not put it down! I wanted to read every page, absorb as much knowledge as humanly possible and try every single recipe. 

This book was recommended to me by multiple people for months, which I thought was ironic because I was not pregnant nor were we planning on getting pregnant anytime soon. Yet, I felt like it was something I should read.

I love reading about stages in life that you will go through but haven't yet (or you pray that you will be able to). Before I was married I read all kinds of marriage books. Before we started a business I read many books on small business and coffee shop ownership. Before we moved to Oregon I read books and blogs about what life is like in Oregon. So, for me to pick up this book about pregnancy and birth when I wasn't pregnant was not abnormal to me. Although, I did have to explain to multiple people that I am indeed not pregnant. 

ANYWAY that is not the point of this post. The point of this post is this book is how I got introduced to Congee. 

Congee is a rice porridge that is traditionally eaten in many Asian countries when you are not feeling well or your digestive track needs a bit of relief. 

It is super simple to make and can be eaten many ways. For breakfast we like to warm up a bowl and add fruit, granola and some honey. For dinner, we will add sweet potatoes, chicken and drizzle it in yummy olive oil from our favorite local shop. Let your creativity sore with this one, friends!

Warming up a bowl of congee while my eyes are still sleepy, cozying up to the table with coffee in one hand and spoon in the other, that is where you will find me on these cold winter mornings.  

Congee:

• Jasmine Rice

• Water

1. Add 1 cup of rice to a large pot.

2. Cover rice with water about an inch over rice height.

3. Bring water to a boil, then reduce heat and let simmer.

4. Stirring rice often, add water when it looks thirsty (congee loooves water).

5. Cook rice until they have opened up the rice is a porridge texture.

Remove from heat, dish some of this delciousness up and add toppings of choice!