Parsnip Poutine

Parsnip Poutine (with a gluten-free option)

This Parsnip Poutine is a simple, comforting dish full of healthy fats! Throw some pulled pork or shredded chicken on top and add a green salad or veggies on the side for a complete meal. So simple! Although this recipe is named Parsnip Poutine, you can make this with almost any root vegetable! It works well with celeriac, kohlrabi, and even turnips. My favorite way to make it is to mix parsnips, celeriac, and kohlrabi. Continue reading “Parsnip Poutine (with a gluten-free option)”

Pastured lard chunks

Why Lard Should be Invited Back into Your Home

Okay, so maybe lard has never been granted an invitation into your home in the first place. Maybe it never even had a place in your mother or grandmother’s homes. It almost certainly had a place in your great-grandmother’s home, however. And this is for a good reason! This traditional food is amazing for baking, it is great for high temperature cooking, it even has beauty applications. And let’s not forget, it is healthy! What, you say?! Lard is healthy?! Yes, it most certainly is. Let’s break down the facts and myths surrounding lard. Continue reading “Why Lard Should be Invited Back into Your Home”

Red Meat

Does Red Meat Cause Cancer?



Does red meat cause cancer? No doubt you have heard the various studies in the news, health magazines espousing the evils of red meat. Then on the other side, there is the grass-fed, pastured meat movements espousing the health benefits of red meat. There are diets like Paleo, Atkins, and Keto, which do not shy away from red meat consumption. Who is to be believed? Which studies are correct? Continue reading “Does Red Meat Cause Cancer?”

Flat Iron Steak with Chimichurri Sauce

Grass Fed Flat Iron Steak with Chimichurri Sauce (plus how to cook grass-fed beef)



This grass-fed flat iron steak recipe is so simple and delicious! If you have made the switch to grass-fed and grass-finished (aka pasture raised) meats, yay! I congratulate you and so does your body! You may have noticed, however, that they don’t cook up the same way as the conventionally raised beef that you are used to. Here are a few tips for you. Continue reading “Grass Fed Flat Iron Steak with Chimichurri Sauce (plus how to cook grass-fed beef)”

Chimichurri Sauce

Chimichurri Sauce

I first discovered chimichurri sauce in a little Brazilian restaurant on Capital Hill (Seattle) about 15 years ago. It is a delightfully flavorful sauce made with cilantro and parsley that is generally served with red meat. I forgot about this sauce for quite a few years until a local restaurant  in the next town over opened. They have a steak dish with a delicious chimichurri. This coupled with my discovery that we should be eating foods with chlorophyll to prevent cancer risk while eating red meat (go here to learn more), made me decide that I should start making my own chimichurri sauce. Here is my version. Top your grass-fed and finished flat iron steak with it, dip homemade fries in it, or use it any other way that seems right to you! Continue reading “Chimichurri Sauce”

Fermented Peppers

Fermented Peppers: My favorite ferment!

These fermented peppers are right up with fermented herbs as one of my favorite ferments! With the herbs, I am finding a tasty way to preserve the fresh taste of the overflowing bounty that comes out of my garden, not so with the peppers. Sadly, I have never had luck growing red bell peppers in the Pacific Northwest, so I have to get these from my co-op or farmer’s market. Continue reading “Fermented Peppers: My favorite ferment!”

Fermented Herbs

Fermented Herbs: Preserve summer!

Fermented herbs are my favorite way to preserve the overflow of herbs that come out of the garden at this time of the year! Of course I like to dry some as well, but you can’t beat the fresh flavor plus the probiotic punch of fermented herbs. Once fermented, I like to add them to salads, dips, and salsas. For a few minutes of prep now, you can enjoy summer freshness all fall and winter long! Continue reading “Fermented Herbs: Preserve summer!”

Watermelon-Mint Shrub

Watermelon-Mint Shrub: Improve your digestion with this tasty drink!

This watermelon-mint shrub is so refreshing and good for your body!! There are so many benefits to consuming raw apple cider vinegar, but if you have tried having a tablespoon of raw ACV in some water in the morning or before meals to encourage good digestion, balance your blood sugar, and help regulate your weight, you know that it isn’t the tastiest drink in the world. Continue reading “Watermelon-Mint Shrub: Improve your digestion with this tasty drink!”

Instant Pot BBQ Ribs

Tender and Flavorful Instant Pot BBQ Ribs

These Instant Pot BBQ Ribs are so tender and flavorful! The Instant Pot takes yet another dish that used to be a labor of love and turns it into an easy and delicious week night meal. These ribs are also great for a party because you can make them ahead of time! Use your Instant Pot to round out the meal as well with my Instant Pot Probiotic Potato Salad or Instant Pot Baked Beans (recipe coming next week). Sourdough Skillet Cornbread (or Tiger Nut “Corn Bread” if you are grain-free) goes well on the side.  Continue reading “Tender and Flavorful Instant Pot BBQ Ribs”

Bacon Wrapped Figs Stuffed with Goat Cheese and topped with a Balsamic Reduction

Bacon Wrapped Figs Stuffed with Goat Cheese and topped with Balsamic Reduction

These Bacon Wrapped Figs Stuffed with Goat Cheese and topped with Balsamic Reduction are a knock-off from a local restaurant here in the Snoqualmie valley called the Iron Duck. It is a favorite one for girls night out, and we always get the “figlets” as they are called there. One of my favorite things to when I find a dish I love at a restaurant is to re-create an even healthier version if possible. This recipe uses pastured bacon and organic sun-dried figs and balsamic to up the nutrition profile. Continue reading “Bacon Wrapped Figs Stuffed with Goat Cheese and topped with Balsamic Reduction”