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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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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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


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Spicy Burdock Salad

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This is my attempt to recreate the Spicy Burdock Salad found at Delica in San Francisco. If I could be “in love” with a salad, this would be the one! Even though it’s called Spicy Burdock Salad, it really isn’t that spicy at all!

I first tasted this heavenly salad several years ago during my first visit to the Ferry Building Marketplace. During my most recent trip to farmers market, I made sure I had lunch at Delica again. I wasn’t disappointed!

Since my most recent trip was right before the New Year, I decided to make this salad for my in-laws Japanese New Years Day gathering. Thankfully, I found the salad girl of Say Yes to Salad also loves this salad as much as I do, and she had a version of the recipe on her blog. Her version was a great starting point for helping create my version of this salad.

I believe her recipe left out some key ingredients, like lotus root, mizuna, and mirin. I do think it’s important to include the all three. The lotus root and mizuna have great taste! If you can’t find mizuna use arugula, and water chestnuts are a suggested substitute for lotus root, but I REALLY think lotus root is a key ingredient 🙂

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Burdock root on the left, lotus root on the right.

One ingredient that may be hard to find is konnyaku, (Japanese yam) I have asian markets, like Mitsuwa nearby. If you don’t have an asian market near you, substitute with another vegetable, or leave it out. The konnyaku is included more for texture, than taste.

Here’s a picture of the sliced burdock, and carrots, the square, purplish item is the konnyaku.

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The bulk of this recipe is the prep work of peeling, cutting, and chopping the various ingredients. And yes, it takes about an hour if you’re a “slow chopper” like me. I promise it’s worth the prep time! After the prep and the short cook time, it needs to marinate overnight and then it’s ready to be devoured!

Serves 4   Prep time: 1 hour, plus 8 hours marinating.  Cook time: 10 min Continue reading


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Mujaddara (Middle Eastern Lentils and Rice)

I found this simple, and extremely flavorful recipe on the Meatless Monday site. My husband said it was one his favorites!

IMG_5495The original recipe recommended green lentils, but I used french lentils instead. I prefer french lentils because they’re less likely to get mushy!

Be sure to soak your lentils and rice the night before making this dish. Not only does soaking them reduce their phytic acid content, making them easier to digest; it also helps them cook faster!

Cook your lentils and rice in homemade chicken broth for even more health benefits!

If you want to learn more about the important of reducing phytic acid in your diet click here. And here’s a great article explaining the health benefits of bone broth. Continue reading


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Beef & Sweet Potato Hash

This is one of my favorite, “one dish” meals! It’s a healthy, and quick dinner option for this busy time of the year.IMG_5474

The original recipe can be found in FastPaleo Top 100 of 2012. I found it to be a bit to “meaty” for my taste, it called for 3 pounds of beef! I’ve revamped it to include more veggies, and less beef.

Enjoy!

Serves 4 Prep time: 15 minutes. Cook time: 35 minutes

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Arugula Soup with Roasted Tomatoes and Salmon

IMG_5321Chilly, and rainy weather continues to make me crave soup! I’m so happy for the rain, and that this year it actually feels like fall 🙂

Searching for a new soup recipe to satisfy my craving, led me to this unique and tasty recipe at Vital Choice. It uses salmon, my favorite fish!

I really love the quality of fish, and other products at Vital Choice. I try to eat fish once a week, so I place a bulk order with them every six months.

Their Sockeye Salmon Nova Lox is amazing! And their canned Albacore Tuna is the best I’ve had. They use sustainable fishing practices, and regularly test their fish for contaminants and radiation.

I didn’t change much about this recipe except for reducing the serving size. I hope you enjoy this salmon soup recipe!

Serves 4  Prep time: 20 minutes Cook time: 30 minutes

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