Category Archives: Recipes

Blueberry Lemon Paleo Muffins (grain free gluten free)

blueberry lemon paleo muffin with titlessome links may be monetized, thanks for supporting our website with your purchases!

Springtime always makes me think of the sunny flavors of lemon and blueberry. The bright, tart lemon combines so well with the rich, fruity blueberry.

This recipe uses a mixture of almond flour, coconut flour and tapioca starch to make a gluten-free and grain-free muffin that is a little higher in protein and lower in carbs than a grain-based muffin. Using honey in place of white sugar adds in more minerals so it isn’t just empty calories.

Try these muffins for an Easter Sunday brunch or a weekend family breakfast. Leftovers can go in the freezer. On busy mornings just wrap one or two in foil or parchment and reheat in a 350 oven for ten minutes for a quick breakfast. Make a batch of homemade turkey sausage and keep that in the freezer, too, and you can have a hearty breakfast in no time.

Blueberry Lemon Paleo Muffins

ingredients

4 large pasture-raised organic eggs

1/4 cup softened grassfed butter

1/4 cup honey

1 teaspoon vanilla extract

zest and juice of one lemon

1 1/4 cups finely ground blanched almond flour

2 Tablespoons coconut flour

1/2 cup tapioca starch

1 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

1 heaping cup blueberries, fresh or frozen

directions

Preheat the oven to 350 degrees. Line 12 muffin cups with parchment liners or spray with coconut oil spray.

Mix together the eggs, softened butter, honey, vanilla and lemon zest & juice in a mixer until well combined.  In a separate bowl combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda and salt).  Add the dry ingredients into the mixing bowl with the wet ingredients and stir until evenly mixed. Add in the blueberries at the end and stir gently until they are evenly distributed.  Divide the batter evenly into the muffin cups. Bake for 19-21 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.  Remove muffins onto a cooling rack.

Blueberry Lemon Paleo Muffins (grain free gluten free)
 
Author:
Recipe type: breakfast
 
Bright sunny lemon and luscious blueberries flavor a grain free muffin for a healthier breakfast treat.
Ingredients
  • 4 large pasture-raised organic eggs
  • ¼ cup softened grassfed butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1¼ cups finely ground blanched almond flour
  • 2 Tablespoons coconut flour
  • ½ cup tapioca starch
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon sea salt
  • 1 heaping cup blueberries, fresh or frozen
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 12 muffin cups with parchment or grease with butter or coconut oil.
  3. Mix together eggs, softened butter, honey, vanilla extract, zest & juice of lemon in a mixer until well combined.
  4. In a separate bowl combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda, and salt).
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Gently stir in the blueberries until evenly distributed.
  7. Divide the batter into the muffin cups, and bake for 19-21 minutes until golden brown and a toothpick inserted into a muffin comes out clean.
  8. Remove from the pan onto a cooling rack.

 

blueberry lemon paleo with lemons

Turkey Pot Pie with gluten-free options

turkey pot pie with titles Christmas Dinner is over and the refrigerator is full of half-empty containers of leftovers. Hopefully you have already made a big pot of broth with the turkey carcass. Everyone is tired of turkey sandwiches, but a steaming hot Turkey Pot Pie will warm everyone up and help use up those little bits of vegetables languishing in the refrigerator.

This is comfort food folks! The good news is there are no hidden unwanted ingredients like hydrogenated fats, MSG, artificial flavors or chemical preservatives!

Turkey Pot Pie (or chicken) with gluten-free options

3 cups or more of leftover turkey cut into bite-sized chunks

2-3 cups homemade turkey broth OR leftover gravy

2 cups or more of leftover cooked vegetables such as peas, carrots, green beans, broccoli, pearl onions   OR  if you are making this at another time of year when you don’t have Christmas leftovers you can dice up a couple carrots, a stalk of celery, and a leek or an onion and saute them in a little butter before proceeding with the recipe. Add a 1/2 cup of frozen peas if you like.

3 Tablespoons butter

(omit if using leftover gravy) 4 Tablespoons all-purpose unbleached flour OR for gluten-free use an all-purpose gluten-free flour mix like Bob’s Red Mill

1 cup of organic heavy cream

salt and pepper to taste

homemade pastry dough for a deep dish pie. Use the Nourishing Traditions flaky pie crust, or  a gluten-free pie crust, or I like to use a keto-friendly grain free almond flour crust.

1 egg (opt.)

Butter the inside of a deep dish pie pan, or other oven-safe dish of similar size. Preheat the oven to 400 degrees (375 if you are using the almond flour crust).

Place the chopped turkey and the cooked vegetables in the prepared pie pan mixing together.

If you are using leftover gravy just warm it up now and skip this step. If you are using broth go ahead and continue here. Melt the butter in a large saucepan. Whisk in the flour or GF flour blend and continue cooking for about 2 minutes as it bubbles, but don’t brown it. Continue stirring as you pour in the homemade turkey broth. Then quickly whisk in the cream and continue cooking 3 or 4 more minutes until the sauce thickens a bit more. Stir in fresh pepper and 1/2 tsp of salt. Taste and adjust with more seasoning if needed.

Pour the broth mixture over the vegetables. If you are using leftover gravy pour it over the vegetables. Stir it up to mix well.

Roll out your pastry and lay it gently across the top of the turkey filling. The pastry should generously cover the filling. Press the overlapping part into the rim of the baking dish to seal.

Optional for a golden brown crust: Crack the egg in a small bowl and beat well with a fork. Use a pastry brush to brush the egg all over the entire crust.

Use a sharp knife or the tines of a fork to make small holes or slits in the crust to allow the steam to escape.

Put the baking dish onto a cookie sheet to catch any spills and place the whole thing into the preheated oven.

Bake 20 minutes and then reduce the heat to 375 and bake an additional 20 minutes or until the crust is golden brown and the filling is bubbling and hot.

Turkey Pot Pie with gluten-free options
 
Author:
Recipe type: Comfort Food
Cuisine: American
 
Comfort food at its best, this is also a frugal way to use up leftover turkey, vegetables and gravy.
Ingredients
  • 3 or more cups of leftover turkey or chicken cut into bite-size chunks
  • 2-3 cups homemade broth OR leftover gravy
  • 2 or more cups of leftover cooked vegetables such as peas, carrots, green beans, pearl onions, broccoli OR you can saute diced carrots, celery, leek or onion to equal 2 cups and add frozen peas if you don't have leftover vegetables
  • 3 Tablespoons butter
  • 4 Tablespoons all-purpose unbleached flour (omit if using leftover gravy) OR use an all-purpose gluten-free flour mix like Bob's Red Mill
  • 1 cup organic heavy cream
  • salt and pepper to taste
  • homemade pastry dough for a deep dish pie, see links and options above in the blog text
  • 1 egg (opt.)
Instructions
  1. Butter the inside of a deep dish pie pan
  2. Preheat the oven to 400 degrees
  3. Place the chopped turkey and leftover cooked vegetables in the prepared dish mixing together.
  4. If you are going to use leftover gravy then skip this next step and just warm up the gravy and pour it over the turkey and vegetables.
  5. If you are using broth then first melt the butter in a large saucepan and whisk in the flour or GF flour blend.
  6. Cook the flour and butter 2 minutes as it gets bubbly, then whisk in the turkey broth.
  7. Whisk in the cream and continue cooking 3 to 4 more minutes until the sauce thickens.
  8. Stir in pepper and salt to taste.
  9. Pour the broth mixture over the vegetables and combine it all together.
  10. Roll out your pastry and lay it gently across the top of the turkey filling generously covering the pie.
  11. Press the overlapping edges of the crust into the rim to seal.
  12. Optional for a golden brown crust you can crack the egg into a small bowl, beat it well with a fork, and use a pastry brush to brush the egg all over the crust.
  13. Use a sharp knife to make four slits in the crust to allow steam to escape.
  14. Place the dish onto a cookie sheet to catch any spills and place the whole thing into the preheated oven.
  15. Bake for 20 minutes and then reduce the heat to 375 and bake an additional 20 minutes or until the crust is golden brown and the filling is bubbling and hot.

turkey pot pie gravy

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Are There Dangerous Toxins in Your Medicine Cabinet?

medications-cure-tablets-pharmacy-56612-largeThis post is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family

Acetominophen: aka Tylenol, Little Fevers Pain Reliever, or non-aspirin pain reliever/fever reducer, or other brand names or generic.

It’s a common item in medicine cabinets and purses of lots and lots of moms. We take it ourselves for headaches and cramps. We give it to our kids for fevers. The pediatricians hand out free samples every time we visit their offices.

It is often the drug of choice all around the country.

But are we too trusting when we use it?

It turns out that maybe we do need to step back and ask a few questions before deciding to keep it in our medicine chests and here’s why:

Using acetaminophen for fever in the first year of life is associated with an increase in the incidence of asthma and other allergic symptoms later in childhood.

This is because acetaminophen severely depletes antioxidants such as glutathione in the liver and other body tissues. Glutathione is used for growth, tissue repair and immune system building.

Asthma is one of many diseases influenced greatly by antioxidants. Acetaminophen is definitely not something to use if you already have asthma.

A new study just released showed acetaminophen is definitely linked with behavior issues. Women who took acetominophin during pregnancy were 29-46% more likely to have children with a wide range of behavior problems by age 7 than moms who did not take it.

Dr. Mercola calls acetaminophen one of the most dangerous medicines on the market. Even when taken at the recommended dosage for just a few weeks it can be toxic to your liver. In fact, acetaminophen is responsible for nearly half of all cases of acute liver failure each year.

What can we do to protect ourselves and our families?

It’s super important to become knowledgeable and informed about the medications we use. The Medicine Chest Renovation e-book from Vintage Remedies is a quick-start guide to help you decide what to keep and what to toss out.

Taking courses or reading books on safe alternatives to OTC drugs is a great family project. Older children and teens can learn right alongside mom about which herbs to use for which conditions, and how to make tinctures and salves and syrups at home to stock your own medicine cabinet.

Try this recipe for elderberry syrup to keep on hand for cold and flu season.

Elderberry syrup is an effective cold and flu fighter. Elderberries and elder flowers are safe for all ages with no known contraindications. You can make it yourself with this recipe reprinted from The Handbook of Vintage Remedies. At that book link there is also an alternative recipe that adds astragalus, echinacea and wild cherry to the elderberries.

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Elderberry Syrup

100 g dried elderberries
1 quart cold distilled water
1/2 cup brown rice syrup
1 cup local honey

Combine berries and water in a large (cold) saucepot. If time permits, allow the berries to soak until they are soft, about 30 – 60 minutes. Place over medium heat and gradually bring to a boil. Once a rolling boil has been reached, stir frequently and continue to boil until the liquid has been reduced by half – roughly 15-20 minutes. Remove from heat and cool to room temperature.

Strain the concentrated extract and measure the liquid. It should be roughly 2 cups. Combine with the cup and a half of honey, brown rice syrup, glycerin or simple sugar solution. (Or a blend of two or more sweeteners as I did in the ingredient list above.) Bring back to a boil and continue to boil for 10 minutes until the mixture is thoroughly combined and the syrup reaches your preferred consistency. Allow to cool slightly and pour into prepared bottles. Store in the refrigerator.

What is your favorite natural remedy? Share it with us here in the comments!

gluten-free blueberry banana muffins titles

Gluten-free Blueberry Banana Muffins

gluten-free blueberry banana muffins titles

Blueberry season started early here in Florida. By the end of April we’d already gone blueberry picking and filled the freezer with berries for smoothies, jam, ice cream and muffins.

blueberry bucket web address

I have two teens now, but when the kids were little we always read Blueberries for Sal before going berry picking. I loved the Before Five In A Row lessons that included activities to make reading even more fun. I found these printables good for any little ones you might have at your house right now.

“Little Sal picked three berries and dropped them into her little tin pail…kuplink, kuplank, kuplunk!” – from Blueberries for Sal by Robert McCloskey

This year we are also getting handfuls of berries from our backyard bushes! I’ve tried converting our landscaping into as much edible landscaping as I can. Three blueberry bushes replaced some overgrown ligustrums a few years ago.

“You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!”
excerpted from “Blueberries” by Robert Frost

When we first moved in we planted bananas which have since grown into a tiny jungle by my daughter’s bedroom window. Right now we have both bananas and blueberries growing – inspiration for some seasonal baking!

bananas with web address

Sprouted Grains and Flours

I really like To Your Health’s Sprouted Gluten-free Baking Mix for these muffins. To Your Health, a small business in rural Alabama, is owned by Peggy Sutton whose own quest for health resulted in this answer:  “Eat a variety of all foods God made available to us in as pure form as possible.”

Sprouting grains makes their vitamins more available and makes the grains more digestible while reducing the phytic acid to nearly half.

You can find To Your Health sprouted flours and products at selected Whole Foods stores and other natural food stores, or you can order them directly from To Your Health.

Gluten-free Blueberry Banana Muffins

2 1/4 cups To Your Health Sprouted Gluten-free Baking Mix

1 tsp sea salt

1 tsp non-aluminum baking soda

1 tsp non-aluminum baking powder

1 cup whole milk kefir or buttermilk

2 eggs from pastured hens

1/2 cup butter or coconut oil

1/2 cup unrefined sugar like sucanat or coconut sugar

1 tsp vanilla

2 very ripe bananas, mashed

1 cup fresh or frozen blueberries

Preheat the oven to 400 degrees. Grease or line a 12-cup muffin tin.

In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder and set aside.

In a large mixing bowl cream together the butter and sugar. Add the bananas, mixing well.  Add the eggs and mix well. Add half of the dry ingredients, mix and then add half the kefir or buttermilk. Add remaining dry ingredients followed by remaining kefir/buttermilk.  Stir until incorporated. Then gently stir in the blueberries.

Evenly divide the batter between the 12 muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven.

Allow the muffins to stay in the muffin tin for about 3 minutes. I’ve found that gluten-free baked goods are much more fragile and allowing them to set up a bit makes it less likely that you will squash or break one taking it out of the pan.

Remove from the pan and allow to cool on a wire rack. These keep best if refrigerated, and they also freeze well. Just wrap in a little foil to reheat in a 350 degree oven for about 10 minutes.

Gluten-free Blueberry Banana Muffins
 
Author:
Recipe type: muffin
Serves: 12
 
Spring and summer berries, plump and juicy, fill this moist gluten-free breakfast treat. Add a big glass of raw milk or a lovely cup of tea for the perfect snack.
Ingredients
  • 2¼ cups To Your Health Sprouted Gluten-free Baking Mix
  • 1 tsp sea salt
  • 1 tsp non-aluminum baking soda
  • 1 tsp non-aluminum baking powder
  • 1 cup whole milk kefir or buttermilk
  • 2 eggs from pastured hens
  • ½ cup butter or coconut oil
  • ½ cup unrefined sugar such as sucanat or coconut sugar
  • 1 tsp vanilla
  • 2 very rip bananas, mashed
  • 1 cup fresh or frozen blueberries
Instructions
  1. Preheat the oven to 400 degrees, and grease or line a 12-cup muffin tin.
  2. In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder, and set aside.
  3. In a large mixing bowl cream together the butter and sugar. Add the mashed bananas, mixing well. Add the eggs and mix well.
  4. Mix in half of the dry ingredients, and then add half of the buttermilk/kefir stirring well.
  5. Add the remaining dry ingredients followed by the remaining buttermilk/kefir mixing just until incorporated.
  6. Gently stir in the blueberries.
  7. Evenly divide the batter between the 12 muffin cups, then bake for about 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Remove from the oven but allow the muffins to sit in the muffin pan for 3 minutes before removing.
  9. After the 3 minutes rest, remove the muffins to a cooling rack to finish cooling.

 

Love blueberries? Love these muffins? Be sure to Pin this recipe for later!

blueberry banana muffins extra image titles

 

 

 

cinco de mayo collage titles

Cinco de Mayo: Real Food Recipe Round-up

cinco de mayo collage titles

Cinco de Mayo falls on a Thursday this year. Perfect for a fun family dinner to celebrate all the fabulous tastes of Mexico! No need to go out; you can make it at home with real food ingredients and the recipes linked below!

Not a biggie holiday in Mexico, (and also NOT Mexican Independence Day) this day marks the Mexican army’s victory over a much bigger and more well-armed French army intent on claiming more territory for France.

In America, Cinco de Mayo has become a day to celebrate Mexican culture and food. If you can’t travel to LA, Chicago or Houston where the largest Cinco de Mayo celebrations occur, you can have fun making delicious Mexican-inspired food at home with your family!

Here’s a Round UP of some of our own Well Fed Family Mexican-inspired favorites followed by several more from some other fantastic blogs!

If you start it by Tuesday morning you can have delicious lacto-fermented salsa ready for dinner Thursday evening!

Make your own nourishing whole grain flour tortillas with our BREADS DVD

DIY Taco Seasoning is frugal and healthy. No more MSG!

Easy Guacamole your kids can make!

Taco Stew is a family favorite at our house.

Fish Tacos with Chipotle Sauce brings a little California to your table.

Irish Nachos – just for fun, or for anyone who can’t eat corn chips!

Chipotle Spiced Meatloaf (with optional organ meats) for some major nutrient density.

Slow Cooker Mexican Corn and Potato Chowder from Don’t Waste the Crumbs is super frugal!

Nourishing Black Beans from Radiant Life

Mexican Rice from Modern Alternative Mama

Salsa Verde from Deep Roots at Home

No-rolling Required Sourdough Tortillas from Traditional Cooking School

Homemade Corn Tortillas from The Kitch’n (only two ingredients!)

Mexican Spinach Casserole from Cave Man Keto (because even people on ketogenic diets need to celebrate!)

Plantain Tortillas from Zenbelly Catering (for you grain-free/Paleo people!)

Slow-Cooker Carnitas from Paleo Foodie People

Paleo Coconut-Lime Tres Leches Cake from Bare Root Girl

And there you have it! Over a dozen real food recipes for your family’s feast!

What is your favorite Mexican food? Leave your answer in the comments!

Mary or Martha titles

Are You Mary or Martha? [Plus Free Printable Lesson]

Mary-or-Martha-titles-624x468 and bonusThis post may contain affiliate links. Thank you for supporting Well Fed Family!

Every month, every season, we have reasons to celebrate. Weddings, birthdays, graduations, babies, holidays…our lives can be very full.

This was also true in Jesus’ time. From Passover to Purim and the year of Jubilee, the Jewish calendar was filled with feast days, holy days and times of celebration.

While times of celebration can be joy-filled, wonderful memory-making occasions, just as often they are accompanied by meltdowns…..and not just the sugar-high kids.

Moms can get overwhelmed too…

One very special Jewish holiday  was The Feast of the Tabernacles. Similar to our modern Thanksgiving, it came at the end of harvest and was a time for thanking God for His blessings and bounty. But unlike our one day of Thanksgiving, this holiday lasted an entire week.

A significant component of this holiday was the booth or “Sukkot” each family would build. Representing the temporary structures used by Moses and the Israelites as they wandered 40 years in the wilderness, families would eat meals and even sleep outside in their shelter gazing up at the stars.

So preparing for this week of thanksgiving meant not only cooking, cleaning and decorating the house, but also building and decorating the Sukkot.

(For a fun diversion put “Sukkot” into the Pinterest search box and see how modern-day Jewish families build and decorate.)

Not only is there a lot to prepare, but this feast comes on the heels of the very serious week of Rosh Hashanah and Yom Kippur – the week of repentance and day of atonement. Only four days separated the two holidays!

It is into this extremely busy environment that we must immerse ourselves as we read the New Testament book of Luke, chapter 10, starting in verse 38. This is the brief story of Martha, Mary and Jesus.

38 As Jesus and his disciples were on their way, he came to a village where a woman named Martha opened her home to him.

While hospitality was a serious duty, an important part of life during Bible times, Martha, and her siblings Mary and Lazarus, were good friends of Jesus. He stayed with them on more than one occasion.

39 She had a sister called Mary, who sat at the Lord’s feet listening to what he said.

A significant part of the Feast of the Tabernacles centered around having guests, spending time with friends and family. Isn’t that what we enjoy most even today during holidays and celebrations? In fact, when the Lord established this particular holiday He commanded them to rejoice for seven days! (Deuteronomy 16:14-15)

So if you were to make a “To Do” list of things to get ready for the Feast of the Tabernacles, the #1 thing on the list would be “Get Happy”.

Even though there was a lot to do, Mary took time to sit and listen, to visit with Jesus.

40 But Martha was distracted by all the preparations that had to be made. She came to him and asked, “Lord, don’t you care that my sister has left me to do the work by myself? Tell her to help me!”

“But Martha was distracted”.  Other versions say “cumbered” or “angry”. After all there were only four days to get it all done! The law stated no chores could be done during the week of the feast. She had deadlines!

Do you think Martha sounds joyful?

 41 “Martha, Martha,” the Lord answered, “you are worried and upset about many things,

Jesus didn’t think so either. Let’s see what He says next:

42 but few things are needed—or indeed only one. Mary has chosen what is better, and it will not be taken away from her.”

Jesus reminded Martha that Mary was doing the right thing. There will always be chores to do, but Jesus was not always going to be visiting with them. It was important to stop, to be still, and listen to Jesus.

I know I am guilty of being Martha. A lot. I have on more than one occasion told my husband “no” when he wanted to have people over. It was too overwhelming to think of all the cooking and cleaning to be done.

I actually told one of my friends that I couldn’t have her over because I knew how pretty her house was and how scrupulous of a housecleaner she was.

I was being Martha. Upset, distracted, cumbered.

When I did this lesson with my Sunday School class we made a Citrus Mint Punch together. (the recipe is in the free lesson download. See the link at the end.) Then we laid out sandwich meat, cheese, mayo, mustard and slices of a simple homemade bread. The kids made their own sandwiches and we sat down to an indoor picnic.

We had tacked some palm fronds and Christmas lights to the ceiling so we turned out the lights and pretended we were outdoors in our Sukkot looking up at the stars. The kids felt like it was a special feast!

I guess I need to take a lesson from my Sunday School kids. The meal doesn’t have to be fancy and the decorations don’t have to be expensive. When we are joyful even a simple meal is a feast when shared with friends.

Proverbs 15:17 Better a small serving of vegetables with love
    than a fattened calf with hatred.

I’d love to hear from you about what you do when you get overwhelmed. How do you show hospitality? Please join in the conversation by leaving a comment!

The people at Ultimate Bundles have a bundle of resources for most every “Martha” in this year’s Ultimate Homemaking Bundle.  I’m excited about the e-course from Cozy Minimalist and the Tiny Owl Guide to Hospitality. There are also 14 e-cookbooks including one just for company. There’s even a whole section devoted to holidays and celebrations.

The Ultimate Homemaking Bundle sale ends in just a week. So click here to check it out!

If you’d like to download a version of this lesson to do with your own kids click the link below.

Feast-of-the-Tabernacles mustard seed cafe

 Leave a comment telling me how your kids enjoyed their special feast!

 

Homemade Italian Sausage

Homemade-Italian-Sausage-Traditional-Cooking-School-GNOWFGLINS-ingredients-768x890

This post is one of my monthly contributions to Traditional Cooking School

Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.

Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage.

Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration.

The History

Traditionally, sausage was made from pork, beef, or veal, but….(read more)

Please leave a comment on the TCS post and let me know if you try the recipe!

ALN grain free

2015 Best of Alternative Living Network Grain Free Recipes

This blog is for informational purposes only. Some links may be monetized.

ALN grain freeAlternative Living Network

I am happy to be a part of Alternative Living Network, a network of Christian natural living bloggers. At the end of each year we like to give everyone an opportunity to feature their favorite blog articles on a wide range of topics. This year I’m sharing all of the favorite grain free recipes from ALN bloggers. Please visit these great blogs and give some of the recipes a try. And be sure to leave a comment that you found them on our 2015 BEST OF ALN post!

Grain Free Recipes

Savory Paleo Waffles with Chicken Gravy from yours truly at Well Fed Family

Blueberry Coffee Cake with Pecan Streusel topping also from Well Fed Family

Pumpkin Chocolate Chip Muffins from Well Fed Family

Grain Free Pumpkin Acorn Bread from Thyme To Embrace Herbs

Grain Free Lemon Basil Drop Biscuits from Thyme To Embrace Herbs

Grain Free Fluffy Pumpkin Basil Pancakes from Thyme To Embrace Herbs

Grain Free Melt in Your Mouth Lemon Balm Cookies from Thyme To Embrace Herbs

Grain Free Carrot Sage Muffins from Thyme To Embrace Herbs

Grain Free Lemon Basil Poppyseed Muffins from Thyme To Embrace Herbs

Grain Free To-Die-For Mint Brownies from Thyme To Embrace Herbs

Grain Free Chocolate Basil Cake from Thyme To Embrace Herbs

Grain Free Breakfast Biscuits with Rosemary from Thyme To Embrace Herbs

Grain Free Eggplant Parmesan from Simple Abundant Life

Simple Potato Egg Hash from Simple Abundant Life

Deliciously Simple Meatballs from The Pistachio Project

Pumpkin Chocolate Chip Coconut Flour Muffins from Nourishing Simplicity

Paleo Pumpkin Spice Bundt Cake from It Takes Time

Grain Free Sourdough Cereal from It Takes Time

Tell us what your favorite grain free recipes are! What would you like to see next year?

Leave a comment here or on the ALN Facebook page.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey Broth Instructions and Free Recipe to Share

turkey broth titlesThe big feast is over, the turkey is eaten, but there is still one more thing to do….Make Broth!! Here is a free printable and shareable set of instructions plus an easy recipe for Turkey and Rice soup.

turkey broth and recipe card

What will you make with your broth? Who will you share this recipe with? Tell us about it in the comments!

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases.

 

5 Kombucha Flavors {For Fall}

5-Kombucha-Flavors-for-Fall-Traditional-Cooking-School-GNOWFGLINS-pom

 

It can be expensive to purchase, but it costs just pennies to make at home!

I’m talking about the tart and sweet, naturally effervescent and refreshing, immune-boosting drink we call Kombucha. It’s one of my family’s favorite beverages.

Here are five fun flavors to try this fall. Some are spicy and reminiscent of a delicious dessert, while others are fruity and tart…[read the rest of this post at Traditional Cooking School]