‘Tis the season for berry picking! When we came home with 34 pound of blueberries, I created these scrumptious blueberry-lemon muffins. You can use blanched almond flour in this recipe if you’re on GAPS, or spelt or wheat flour if you’re not. Enjoy!
Rhubarb-Walnut Muffins with Rhubarb Jam
May 25, 2012 By 25 Comments
Soaked Granola Bar
March 2, 2012 By 14 Comments
Use homemade pre-soaked oats — or the fabulous Touch’O Honey pre-soaked oats from JoshEWEa’s Garden — to offer a breakfast of yummy choices for everyone! Let each family member top pre-soaked oats with their toppings of choice: crispy nuts, shredded coconut, assorted fresh and/or dried fruit, raw honey, and/or raw milk. This homemade (and easy) granola bar offers an excellent alternative to today’s highly processed, extruded breakfast cereals.
Apple-Cinnamon Baked Oatmeal (Soaked)
April 18, 2011 By 57 Comments
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We can eat oatmeal year-round, but I have to say that baked oatmeal definitely crosses seasons. You can eat it hot or cold, as breakfast, snack or lunch — and with eggs and milk baked in, you’ve got a high-quality protein boost. When my husband goes out of town (thankfully not often) I send along a tray of this and a jar of raw milk for his breakfasts on the road. This is our apple-cinnamon baked oatmeal, and I also make a yummy 5-spice variation!
4 No-Wait Sourdough Recipes
March 22, 2011 By 27 Comments
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.
Baked Sausage & Potato Omelet
February 2, 2011 By 5 Comments
Preparing for the menu plan service each week has given me ample opportunity to make extra special breakfasts for my family. And they’re loving it! This morning we’re eating a 5-spice baked oatmeal; last week we gobbled up this easy baked omelet. Because it is baked, this is an “omelet” you can’t screw up — that’s why I like it so much.
Probiotics: Every Meal — Breakfast
July 7, 2010 By 22 Comments
It’s time to share your probiotic breakfast ideas! In the coming weeks, we’re going to hit every meal and then some. The goal being: to share ideas and recipes for getting probiotics with every bite (or at least every meal). Today we focus on breakfast. Got old or new posts with probiotic breakfast ideas? Link up!
Erin’s Oh-So-Fluffy Sourdough Pancakes
June 3, 2010 By 49 Comments
Erin shares her supremely fluffly sourdough pancakes today! She says, “My boys enjoy sourdough pancakes pretty much every morning of the week; our favorite breakfast at the moment. This particular recipe and method is quick, easy, delicious, and nutritious, and it makes fluffy-beyond-your-wildest-dreams pancakes. I also love how I get all of my batter cooking at one time. Sitting WITH my family to eat breakfast is always fun!”
Whole-Grain Sourdough Waffles
April 14, 2010 By 56 Comments
Once again, please welcome Erin (the creator of the fabulous sourdough English muffins)! Today, she’s sharing a recipe for sourdough waffles. Using this recipe, you can create your waffles from room temperature starter. Do you have two cups of starter out at room temperature? Good – you can make waffles right now!
New: 
Two hard 'g's and stress the middle syllable. 
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