Honeychick Homestead

Homestead, Health, and Happiness


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Great Granola (Egg-Free/Gluten-Free/Nut & Dairy Free Options)

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My version on the left and the original on the right!

If you only make one or two recipes I have on my blog, this recipe and the Peanut Butter Cups, should be the ones!

I LOVE cereal, I sometimes used to eat it for dinner! Several years ago, there was a cereal bar in my town called Cereality and I spent a lot of time there! After reading Nourishing Traditions, I found out how unhealthy cereal is, even the organic ones aren’t good for us 😦

One thing that makes most cereal unhealthy is the processing of then grains, you can read a quick article about that here. I stopped eating it about five years ago and initially I was pretty bummed. I often wished there was a healthy option I could enjoy occasionally.

Thankfully, a few years ago I found Three Stone Hearth’s version of granola, the grains are property prepared and it has all kind of good things in it, like coconut oil and warming spices.

My husband and I have been “addicted” to this expensive treat. We eat it plain, with yogurt, milk, or make Acai fruit bowls with it! Originally, it cost $8 a quart but when the price increased to $15 a quart this past spring, I was more determined than ever to try and duplicate their recipe myself! Continue reading


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Peach and Cilantro Salsa

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Harvest is in full swing here on my little homestead! I’ve been busy eating and preserving the 90 pounds of peaches my big peach tree produced this year. I was visiting friends a couple weeks ago and a book they had called Canning for a New Generation caught my eye.

I asked how they liked the recipes compared to the classic Ball Complete Book of Preserving and they said it had more unique and modern recipes. They were sweet enough to let me borrow it and it was perfect timing since I had so many peaches in my garage fridge waiting to be preserved!

As I quickly flipped through the book, this recipe jumped out at me and I was super excited to give it a try! If you don’t want to deal with the preserving part, this would be an excellent side dish to serve at a summer party, just be sure to cut the recipe in half.

Canned peaches would work well if you prefer not to peel fresh peaches or you could substitute with nectarines, since they have a smooth skin.

Prep time: 1 1/2  hours, if using fresh peaches or 45 minutes, if using canned peaches or nectarines.

Fresh recipe serves: 8-10

Canning recipe makes about 5 pint jars.
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Black Bean and Quinoa Salad

After an extremely busy March, I’m getting back to my regular routine and finally have more time to cook dinner!IMG_6252    During the past couple months, my acupuncturist has occasionally mentioned my kidney pluse has felt weak, this doesn’t mean I have a kidney problem, just that they could use extra support to get back in balance. Continue reading


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Warming Winter Squash Soup

While it’s been in the 60’s here most of the week, it seems everywhere east of the Rocky Mountains is in a deep freeze! Since most places are freezing, I thought you’d enjoy this warming, winter squash soup recipe.IMG_5449

Soup is my favorite way to eat butternut, and other winter squash, like delicata. All winter, there has been abundance of squash at the farmers market so I tried a few different squash soup recipes. I’ve finally come up with one I like the best.

If you don’t like squash you can use a mix of carrots and sweet potatoes in place of squash.

Hope this soup helps keep you warm, remember there’s only 27 days until spring!

Serves: 4-6   Prep time: 15 minutes   Cook time: 50 mins

Ingredients

  • 3 to 3 1/2 pounds butternut, delicata, carrots, and/or sweet potatoes
  • 3 TBSP butter, or coconut oil, melted, for brushing
  • 1 TBSP sea salt
  • 1 tsp black pepper
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 2 tsp dried ginger, or 1 tsp of minced fresh ginger
  • 3/4 cup coconut milk or heavy cream
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • Optional: Sour cream for topping

Instructions

Heat the oven to 400 degrees F.

If using butternut squash cut into quarters, and remove seeds. If using delicate squash, cut in half and remove seeds. If using carrots and sweet potatoes, peel, then roughly chop.

Place squash (or sweet potatoes and carrots) onto a baking pan, brush flesh of squash with butter and season with 1 tablespoon of salt and 1 teaspoon of pepper. Roast in oven for 30 to 35 minutes or until the flesh is soft and tender. The carrots and sweet potatoes will likely become tender after 20 to 25 minutes.

Scoop the flesh from the skin into a medium size pot. If using carrots and sweet potatoes, you can just add them to the pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer.

Remove from heat and use a stick blender, puree the mixture until smooth. If you don’t have a stick blender, you can allow the mix to cool for 5 minutes and carefully transfer to a blender or food processor. Do not fill more than halfway.

I highly recommend investing in a stick blender, they cost about $30, are great for pureeing soups, and are a super handy kitchen tool!

Once the mix is pureed, stir in the coconut milk or heavy cream and return to a low simmer. Stir in the nutmeg and cinnamon. Add salt and pepper to taste. Top with optional sour cream.


I’d love to hear if you tried this recipe!

 


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Tart and Tasty Lemon Bars (Gluten-Free/No Refined Sugar/Nut and Grain-Free Options)

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I picked over two pounds of Meyer lemons last week which could only mean one thing, I needed recipe for lemon bars!

I prefer a more tart, than sweet, filling. I also love a buttery crust. Usually lemon bars are to sweet for me, so if you like them sweeter, use less lemon juice 🙂

I found two recipes to help with my version of paleo lemon bars, one from Against All Grain, and another from Paleo Cupboard.

After reading the comments of Against All Grain’s version, I decided not to use her recipe because the crust was made with coconut flour. I like coconut flour but felt it would end up being to dense for my taste. I did like that her filling used more lemon juice, so I ended up using more than Paleo Cupboard recommended.

My first batch didn’t even last 24 hours, so be prepared to quickly make a second batch!

Makes 9-12 bars   Prep time: 30 minutes  Cook time: 15 – 20 minutes

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Heathy Breakfast Cookies (Gluten Free/Nut and Grain-Free Options)

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These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!

I found the recipe for “The Ultimate Breakfast Cookie”  and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!

Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.

I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.

Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!

Makes about 12-16 medium size cookies  Prep time: 15 minutes  Cook time: 15 minutes Continue reading


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Baked Oatmeal Breakfast Muffins (Gluten-Free/Nut-Free Option)

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I love this recipe because I typically have all the ingredients on hand! The inspiration for this recipe was found on My Whole Food Life. I made a double batch on Monday, so they’d last all week. I added a bit more chocolate chips so they were more sweet and “chocolatey” than usual.

I also added chia seeds, I add them to most muffin or “baking type” recipe. I prefer them to flaxseeds because they are an unprocessed, whole-grain.

Two tablespoons of chia seeds contains 4 grams of protein, 9 grams of fat (5 grams are omega 3), 12 grams carbohydrates, and 11 grams of fiber. In addition, these little seeds contain 18% of your RDA of calcium, 30% manganese, 27% phosphorous.

They also have decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2…that’s amazing for such an itty, bitty seed!

Another item I added was collagen hydrolysate, I also usually add it to baked goods, smoothies, waffles, etc. It is the powdered, and cold water soluble form of gelatin, so you get the benefits of bone broth from this powder.

Alright, now onto the recipe! Continue reading