10 Reasons to Keep Chickens
a shop update & a little giveaway going on.......

in our kitchen.....

Whole food kitchen 1

Whole food kitchen 2

Whole food kitchen 3

Whole food kitchen 4

Whole food kitchen 5

Whole food kitchen 6

Whole food kitchen 7

Some favorites from our kitchen over the last month.

Such gratitude for the return of plentiful backyard eggs! Frittata. Eggs & toast. Huevos Rancheros. Boiled eggs. Breakfast Burritos. Fried eggs over bowls of rice, greens, and beans.

We joined the lovely Feeding Our People subscription and it's been the perfect thing to pull me out of my cooking slump. Gluten-free, refined sugar-free, mostly vegetarian fare that just feels like real food for real family life. I'm in love with it. Those braised beans above were the first weekly recipe and they've been a staple ever since. Delicious!

I've been playing with a nut milk recipe for months now and I've got it just the way I like it with a combination of coconut, almond, cashew & pumpkin seed. It's rich and creamy and all but the youngest here love it, which is close enough to a win in my book.

Oat + coconut + nut butter energy bites infused with herb powders. So delicious! 

And those carrots. I have class on Monday night and I try to leave Joe with dinner mostly prepped (I leave at 3:30) so that when he walks in the door at 4:30 it's quick to get things going. He made these carrots and I just want to eat them every week now. We don't have a proper recipe for them, but I can tell you what he put it in them: carrots + butter + honey (or brown sugar) + sea salt. Cook at 425 or 450 until the edges are golden. Stir once or twice to coat the carrots in the decadent sauce (honey is my favorite over the two sweetener options). They are amazing you guys!

What's cooking in your kitchens these days? Share what you're loving.....

xo,

s

 

Comments