Who could give up pizza? With an array of suggested dietary approaches and eliminations these days, the thought of giving up classic dishes like pizza is rather sad! I am here to tell you that it is absolutely possible to make a delicious whole food gluten-free pizza that will wow your family and friends. [by Jenna Ettlich]
The moment we walked through Grandma Mabel’s front door for our two week visit, the aroma of her sauerkraut and spareribs welcomed us. No visit was complete without this simple comfort food. She would begin preparing it early in the day, layering the ribs and the homemade kraut in the same vintage Dutch oven. I’m sharing the exact way Grandma prepared this dish, as well as an alternative to help you preserve the probiotics in your sauerkraut. [by Jenny Cazzola]
Canned and packaged foods tend to be chock-full of preservatives, unhealthy fats, and other additives — not to mention, they are usually expensive.
But oh, the convenience! When my family and I started moving into eating GNOWFGLINS, I missed the ability to grab a packaged mix and pull together a quick meal. Not any more! Today, since it’s January and the doldrums of winter have just begun to set in, I thought some nourishing comfort food from my book, The DIY Pantry, might be just the ticket. In our house, this chicken noodle soup and cornbread often grace our lunch table. [by Kresha Faber]
Holiday celebrations can be hard on our bodies. Eating foods prepared in other kitchens often means we’re consuming ingredients that are not necessarily nourishing. My family chooses to stay flexible during these times, making the best choices we can under the circumstances. But after the holidays, we start craving simple and healing foods. Are you in the same boat? Try my three simple recovery tricks and two favorite back-on-track simple recipes. [by Jenny Cutler]
No surprise, like everyone, we’re big fans of macaroni and cheese. I’ve shared a stovetop real food mac and cheese in the past. This one is gluten-free, too, but it’s also baked and has a brown-rice thickened cheese sauce with smoked paprika. It’s worth the extra time to make the sauce and bake the dish. It’s absolutely scrumptious with the toasty oven-baked cheese. [by Wardee Harmon]
My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, “The River Cottage Cookbook”. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!” I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not. [by Wardee Harmon]
After spending far too much time in delightful research, here are my takes on three popular Christmas recipes that feature seasonal or preserved foods commonly found during the Victorian era, as well as links to other favorite foods that deserve a place on any Christmas table, regardless of the period of history. [by Kresha Faber]
Making our own Sushi is appealing for several reasons: we can use fresh ingredients from our gardens, it’s more affordable and more nutritious than that of most restaurants, its ingredient list can be flexible, preparation can include all family members, it exposes us to foods of another culture, and it provides a complex, most wonderful taste. Join me as I show you how my family makes real food Sushi at home!
We’re still mostly avoiding grains for gut and allergy issues. Yet we’re still eating pizza — thanks to this awesome cauliflower-based pizza crust. The first time I made it, my family and I both thought it probably wouldn’t be very good. Turns out that mild-flavored cauliflower dresses and flavors up very well into a pizza crust. Quite surprisingly, if I do say so myself. The flavor is actually awesome. Now it’s one of our favorite pizza crusts! And so let me share these mini grain-free cheese pizzas with you.