Honeychick Homestead

Homestead, Health, and Happiness


1 Comment

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

P1050891

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

Continue reading


Leave a comment

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

Yay, cookies for breakfast!!P1050880

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


5 Comments

Spicy Burdock Salad

P1050788

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 🙂

IMG_5702

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.

IMG_5706

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


Leave a comment

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


2 Comments

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

Continue reading


4 Comments

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

Continue reading


1 Comment

Hearty Beet Soup

P1050073I have a bit of a love/hate relationship with beets! If someone else prepares them in a salad or soup, I usually love them. If I prepare them, I usually hate them!

My only experience using beets that I made and enjoyed was when I juiced them.

Until now!!

I found a great, flavorful, beet soup recipe in my Straight from the Earth cookbook. This is a vegan cookbook I got as a gift. I made a few important changes, like not using the canola oil, that makes it more real food friendly 🙂

If you want to know more about why I avoid canola, and other vegetable oils, click here and here.

Okay now for the recipe!

Serves: 4-6  Prep Time: 20 minutes  Cook time: 45-50 minutes

Continue reading