Tag Archives: healthy

October. Unprocessed.


October. It’s almost here.

It’s my favorite month of the year… There are birthdays, falling leaves, and pumpkins. Oh, the pumpkins. The air gets that chill in it that makes me crave a latte. Or spiced cider. I’d even settle for a nice cup of tea.

This year, though, October is going to be more than just leaves, pumpkins, and lattes. I’m going unprocessed. Continue Reading

Simple Beet Greens Frittata


I’ve had a garden for quite a few years now, but I feel like I’ve turned a corner with this summer’s garden. In the past, I’ve mostly grown peppers, tomatoes, and herbs. There have been a few other random things thrown in there, but it’s always been the usual “small garden” items.

This summer, we added an additional raised bed to the garden along with new in ground beds, as well.  Since I have a bit more space to work with, I decided to try my hand at a few new things this year.  In the spring, I planted some beets and broccoli in one of our raised beds. I wasn’t sure how they’d do, but I saw the packs of organic seeds at the nursery, and I knew I had to give it a try. They are two of my favorite vegetables, and they’ve always been ones that I look for at the farmer’s market.


This week, I harvested my very first beets and a small head of broccoli. I couldn’t be more excited about it.  Of course, with all of the news about climate change, it makes sense to eat locally and organically. And, there’s nothing more local than the back yard. But, there’s more to it than that. There’s just something about growing your own food. I can’t quite put my finger on it, but it’s something that I think everyone should try.

As the kiddo grows up, it’s really important to me that she learns where our food comes from. We belong to a local CSA, and I plan to take trips to the farm so that it all becomes real to her. I frequently take her to the farmer’s market with me so that it becomes a natural thing to her. And, of course, she loves to help me in the garden. I hope that being a part of growing the food that we are eating and knowing the farmers at the market will help her to appreciate the food that we have and have a healthy relationship with food. She may only be a toddler, but I don’t think it’s ever too early to start.


Simple Beet Greens Frittata
Serves 2 – 3

When you’ve worked hard to grow your own veggies, you don’t want any of your hard work to go to waste.  This frittata recipe is a simple and tasty way to take advantage of the lovely dark leafy greens on the tops of your beets. Don’t toss them aside, they are full of nutrients!

The kiddo likes to dip her frittata bites in a bit of ketchup (no HFCS, organic). I prefer to sprinkle mine with a bit of queso fresco and add a generous drizzle of hot sauce.

  • 1 tablespoon garlic herb butter
    (or 1 tablespoon butter + 1-2 cloves garlic, minced)
  • 2 cups chopped beet greens
  • 4 eggs
  • ¼ cup whole milk
  • Kosher salt
  • Black pepper
  • Queso fresco (optional)

Melt the garlic herb butter in a small (approx. 10-inch) oven-safe nonstick skillet over medium heat. Add the chopped beet greens, and saute until the greens have wilted into the pan.

Meanwhile, whisk together the eggs and milk. Add a generous pinch of salt and some freshly ground pepper. Pour the egg mixture over the greens in the pan.  Stir to distribute the greens evenly in the eggs and then cover the pan and reduce the heat to medium low.  Cook covered for 5 – 7 minutes, until the eggs start to puff up, but are still a bit runny on top.

While the eggs cook on the stovetop, preheat the broiler to low.

Place the pan under the broiler for an additional 4 – 5 minutes, until all of the eggs are cooked and the top is slightly golden.

While the frittata is still hot, sprinkle with crumbled queso fresco, if desired.  Serve warm or at room temperature.



Beyond the Detox… and Apple Mango Spinach Smoothies


Last week, I shared a little bit about my “detox” diet experience a few weeks ago. I went 10 days without any gluten, dairy, sugar, or caffeine. And, I even lived to tell about it!

Sure, I joke about how tough it was, and I had my days, but it really wasn’t all that bad. In fact, I’d even recommend giving it a try! (Of course, you should talk to your doctor and all that stuff. I’m not a medical professional!)

I had my ups and downs over the 10 days. I cut sugar out a few days before officially getting started. I knew sugar was going to be tough for me, and I didn’t want to have to tackle everything else while dealing with sugar cravings (and some pretty bad headaches). Around day 3 or 4, I felt great… I’m not sure if it was a mental thing (knowing that I hadn’t had sugar in a whole week!) or not. I was optimistic, had more energy than I usually did, and just felt pretty good.  A few days later, after a busy weekend, I started to feel less than stellar. I wasn’t sick, but I also just didn’t feel like myself and had very little energy. For most of the 10 days, I fluctuated between feeling fantastic and having no energy at all.

The surprising thing to me was that, while I didn’t always have energy, I also didn’t have a lot of cravings for sugar. I honestly think that is what kept me going. Knowing that I was overcoming my sugar cravings was a huge for me.

My 10 Days Are Up… Now What?? Continue Reading

Almond Pecan Butter with Cocoa and Cinnamon


It’s a funny thing sugar.

I think it is probably one of the most loved and most hated foods that we eat. One look on Pinterest and you will find more sweet and decadent treats than you could ever possible eat. (A few of them may have even come from this site.) But, you’ll also find equally many people posting about how sugar is addictive and the root of all evil… At least, the root of all health evils.

It can be hard to navigate it all, and I certainly don’t have all of the answers. But, I’m working on figuring out what works for me.

Until very recently, I ate a lot more sugar than I’d like to admit. At first, it stemmed from baking on a regular basis, often to post recipes here. Then, as I had less time to bake and write, I found myself needing a sweet treat in the afternoon. I’d munch on anything from cookies to candy to chocolate chips straight from the bag. I knew it wasn’t real healthy, but I also felt like I couldn’t stop. I craved it constantly.

Eventually, I decided it was time to stop. I was determined. While I’m not necessarily convinced that sugar is the root of all evil, I certainly knew that I needed to cut back.  That was the primary reason I decided to do a 10 day detox from sugar, gluten, dairy, and caffeine a few weeks ago (more about that coming soon, I promise!). I knew my habits and I knew that I was having trouble just “cutting back” on my own. Continue Reading

Blueberry Apple Crumble (Gluten-Free, Dairy-Free, Sugar-Free)


If you follow me on Instagram, or if we’re friends on Facebook, you’ve probably noticed something different about me.  I’ve gone gluten-free, dairy-free, and sugar-free! It’s (probably) not a permanent change, but I do plan to permanently change the way I eat. It’s kind of a long story, but stick with me on this one…

Along with a group of friends from church, I’ve set out to try to clean up my act when it comes to food… We’re following a book called The Daniel Plan (which covers much more than food, but I’ll talk about the food part here) that emphasizes eating whole foods, especially lots of fresh fruits and vegetables, and cutting back on the not-so-good stuff like wheat, sugar, and all forms of processed foods. It seems rather simple. And, frankly, it is.

Honestly, nothing about the food portion of The Daniel Plan was news to me. I read a lot about food, we belong to a CSA, I cook from scratch, and we generally eat healthy meals. But, I also love to bake. And, as a result, we have been eating a lot of sweets.

It hasn’t always been that way, though.  I think the sweets have crept up on me over the years. When I started writing my blog over 5 years ago, I was writing about the food that we were eating. Gradually, as I tried to constantly share new recipes and worked my way into the baking scene, we started eating whatever I was writing about. I distinctly remember one night when I made avocado-stuffed, bacon-wrapped jalapeño poppers for a blog post, and we ended up just eating them for dinner because I didn’t have time to make anything else. They were from scratch, made with unprocessed ingredients. But, I think we can all agree that bacon wrapped jalapeño poppers aren’t exactly a balanced dinner. And, when I was baking batch upon batch of sticky buns or cookies, trying to come up with a perfect recipe, we would end up eating a lot of those, too. Continue Reading