Delicious Korean Tacos with Kimchi: Recipe

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A couple years ago my aunt found a restaurant in south Minneapolis, the Nokomis area, that served Korean Tacos. They soon became her favorite go-to meal for the evenings she didn’t feel up to cooking or didn’t have enough time to. Unfortunately, after the rent was raised at the restaurant, the owner had to close down and this left my aunt saddened by the loss of her favorite tacos. :( So for her birthday dinner last year, I was determined to make a Korean taco as equally satisfying for her and that’s when I came upon Bakedbree’s Crockpot Korean Taco recipe. I altered the recipe to my liking and changed the recipe to one that is baked in the oven, versus being cooked in a crockpot, so my recipe will be done in 3 hours instead of 8-10.

Ingredients:

  • 3lbs. Grass Fed Chuck Roast
  • 1/2 Cup Organic Brown Sugar
  • 1/3 Cup BRAGG Liquid Aminos (or Coconut Aminos)
  • 1 Whole Medium Sliced Onion
  • 10 Garlic Cloves, Sliced
  • 2 Tablespoons Fresh Grated Ginger
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Sesame Oil
  • Optional – Red Pepper Flakes
  • Olive oil, (or other high heat oil)
  • Garlic Powder
  • Onion Powder
  • Sea Salt
  • 1/2 cup of Water

Lime Cream Sauce:

  • 1 Cup Plain Yogurt
  • Zest of 1 lime
  • 1 Lime Juiced
  • Salt to taste

Toppings for serving:

  • Kimchi (I use my homemade kimchi recipe, but store bought is just fine!)
  • Lime wedges
  • Siracha
  • Corn tortillas
  • Cilantro
  • Bean Sprouts

Pre-heat the oven to 275°F. Pour 2-3 tablespoons of olive oil in a dutch oven and heat over medium high heat. Sprinkle sea salt, garlic powder and onion powder over the meat. Sear the chuck roast on one side, for about a minute until it’s browned. Flip the roast over to the other side and toss in the onions and garlic.

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In a bowl, stir together the BRAGG Liquid Aminos (or coconut aminos), brown sugar, vinegar, grated ginger, 1 cup of water and sesame oil. Once both sides of the roast are browned, remove the pot from the burner and add the liquid to the roast.

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Cover the roast and bake for a total of 3 hours, check on it after 90 mins and flip the roast over. Remove the cover for the duration of the cooking time. Add a 1/4 cup or 1/2 cup of water if the pan looks dry. At the 3 hour point, your roast should be very tender and pull apart easily. If it isn’t, cook another 30 minutes and check again.

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At some point while the roast is cooking, create the Lime Cream Sauce (see ingredients above) and mix together. Set in the fridge until it’s time to grub.

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Once everything is ready, grab a corn tortilla, and top it with a little of everything and ENJOY!

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YUM!

Dreams Do Come True: I’m Writing a Book!

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Next summer, in July or August of 2017, you’ll be able to buy my book! I’m writing a book! I cannot believe it. I wrote my first 4,000 words over the weekend and although it feels good, I have a lot ahead of me. It’s an awesome feeling but also so, so scary. It’s easy to let my insecurities creep into my mind but I will continue to be positive and keep my eyes on the prize, THIS BOOK IS GOING TO ROCK.

I began canning about ten years ago and it quickly became an obsession, I’m sure many of you know exactly what I mean. After a lifelong love affair with kimchi, I decided it was time to start fermenting as well (I finally mastered my recipe two years ago). As the years go by, I’ve come to realize that most people stick to one hobby or the other, not enough of you can and ferment food. That’s when the idea came to me and I decided that I needed to write a book with both canning AND fermentation recipes, for the same produce item. Now you will be able to easily reference recipes for both canning and fermenting for the same fruit or vegetable in one amazingly resourceful book, my book!

I’m going to be laser focused over the next 9 months and do my best to produce the most delicious recipes I can come up with.

Thanks for all the love and support over the years on this blog, twitter and instagram.❤

10 Ways to Incorporate Hydrosols in Your Life

(Photo: Pop Tika/Shutterstock)

(Photo: Pop Tika/Shutterstock)

Have you used hydrosols yet? Hydrosols are also known as “Flower Water”. If you like essential oils you’ll want to be sure to add these to your daily regimen. If you aren’t familiar with what a hydrosol is, it’s a water solution that contains micro-molecules of essential oils. The plants used in the hydrosols are steam-distilled to release the oils. So when you spray the hydrosol, each droplet of water includes some essential oil as well. They are refreshing, smell amazing and are very versatile!

Here is a list of my ten favorite ways to use Hydrosols:

  1. Mist on my face after I wash it, using the hydrosol as a skin toner.
  2. 2-3 sprays on my face perks me up if I’m feeling tired and sluggish.
  3. Spray in the air to give a fresh smell to a room and it disinfects the air as well.
  4. Spitz on minor wounds to help sooth the scratch/cut, as the hydrosol helps kill germs and aids in healing.
  5. They are even used as surface cleaners, but I only use it to clean off my cell phone and key board. I save the larger surfaces for other cleaning products.😉
  6. Spray on my daughter’s pillow before bed to aid in peaceful rest (lavender hydrosol).
  7. I mist it on my face, neck and feet if I’m feeling hot and it instantly cools me down.
  8. It feels great on the skin after a day in the sun!
  9. In the bath! Add just 1/2 cup of hydrosol to a tub of water.
  10. Mix it in a drink, but make sure it’s safe to consume. My lavender hydrosol has a recipe for relaxing drink: Mix 1 tablespoon of lavender hydrosol, with 8oz of mineral water.❤

I’ve also heard of people using the spray on pets for minor abrasions.

Hydrosol

 

 

A portion of these products were generously provided by  Lakewinds Food Co-op.

Safe Sunscreen Options: Part 2 of 2

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We are back from our Bahamian trip and I’m happy to report that none of us got sun burned! Unfortunately my daughter had a high fever our entire trip, beginning with our very first night so this put a damper on our activity level. Additionally, the weather was in the 70’s and very windy, so we were not in the sun as much as last year. However we did manage to spend a couple of days with the sunshine and we maintained a healthy relationship with the sun while doing it!

First off, I liked all of the lotions we tried. They all went on white but once rubbed in, the white color was more faint and after minutes it was soaked in and not noticeable. My favorite of them all was the Alba 45 SPF. My husband preferred the Goddess Garden spray lotion SPF 30. But he doesn’t need to apply the lotion as diligently as I do, since he’s hairy…haha… sounds funny, but it’s true. His hair offers some defense against the sun.

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Straight out of the bottles. The lotion closest to my hand is Think Sport 50, next is the Mineral Fusion SPF 30, then the Alba SPF 45 and finally Goddess Garden SPF 30.

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After I gently rubbed it in.

Though none of us in my household burned, my father-in-law did burn the back of his hands on a boat excursion. I offered him the Alba Hawaiian after-sun lotion, which he commented on as smelling great (it really does!), though he noted that it doesn’t squeeze out of the bottle easily. I agree with him, you have to twist off the cap and dig into the bottle to get out the lotion, but it’s worth it. My father-in law-also used the Lily of the Desert 99% Aloe Vera Gelly, which  helped soothe the blistering.

I loved the little Mineral Fusion SPF 30 face stick. It’s shaped like a tiny deodorant stick that glides on gracefully over the skin. I did make sure to exfoliate my face because after the first time I used it, I noticed the dry skin on my face was accentuated by the white lotion. But that’s more of a personal problem than a flaw of the product.😉 I love that it’s small enough to toss in my bag without weighing it down. My forehead is prone to burning so I’m always re-applying and this made it very convenient for me.

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I love the little 21 SPF chap stick. As  mentioned in my first post that it doesn’t leave any residue on my lips whatsoever and it is so smooth that it’s comparable to lip gloss! I’m replacing my current chap stick brand with this one.

I’m thankful all of the sunscreens worked this year but in addition to the products, I know a large part of not burning was knowing how to protect myself effectively when visiting a place where the sun is much stronger than in Minnesota. Here are a few more tips on how to protect yourself from burning:

  • Apply sun screen at least 15 minutes before going into the sun
  • Read the application directions on each bottle and re-apply as needed, usually once an hour or after swimming/perspiring.
  • Avoid being in the sun over the hottest time of day (10am-2pm) and if you are, seek shade as relief.
  • Apply lotion liberally, if you rub it in too much you reduce the effectiveness.
  • SPF over 50 offers a false sense of security.
  • You need sunscreen even on cloudy days.
  • Don’t breathe in while using spray sunscreens and always apply them outdoors.

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All products used in this post were generously provided by Lakewinds Food Co-op.

Safe Sunscreen Options: Part 1 of 2

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Soon I’m heading back to the Bahamas. We are going to the same location we went last year in Nassau. I love taking off to the islands in the spring, but I always worry about my skin. When I was a kid I got burned badly a few times and because of that I have to visit the dermatologist annually to check my skin. GoThinkbaby.com published an article that stated that one bad burn before the age of 16 will double your chances of skin cancer. DAMN IT. But that’s why I’m so careful with my daughter’s skin. The last two times we’ve gone on vacation I’ve gotten burned and it’s frustrating because I do my very best to be careful while in the sun. Last year we had a full-day excursion on the ocean and as a result, I burned worse than I have to date, despite reapplying sunscreen all day. I was the only one in my family to burn so I figured it must be something about me and my skin.  So now that we are heading back, I am very cautious and am feeling nervous about being in the strong sun again. The burn last year really put a damper on the enjoyment of the rest of the trip for me. My skin blistered and it was so incredibly uncomfortable. This year I’m taking every precaution to NOT BURN.

Last week I stopped at the co-op I’m apart of (I talk about it a lot but I love it and I’m so happy they joined our city) and spoke to the wellness department manager. He took the time to explain the different products to me and helped me select the best options for myself and my family. I explained my unfortunate burn from last year to him and he told me something I never  knew before… he told me that even if I’m using a sunscreen with an SPF 50, but apply it too thinly, it could be comparable to using an SPF 5! That’s crazy and horrifying and quite possibly why I fried! I am so much more diligent when applying sunscreen to my daughter. We use the natural brands, that often times leave a white coating from the zinc oxide on our skin. I don’t mind leaving the thick whiteness on my child, but I do try to rub it in thoroughly on me – I don’t want to go around looking like a clown.:)  That would really explain why I burned so badly… I was essentially rubbing the sunscreen OFF of myself. How horrible?!

It’s important to me to use skincare products that are safe and not full of harmful chemicals. The Environmental Working Group is a great resource for checking which products are safe and I always check their sunscreen list before I purchase any. Part of the reason I love picking items up at the co-op is because they do a lot of the research for me by not stocking brands that include a lot of the unsafe ingredients. Your skin is your largest organ and what you put on it soaks into your system.

Here is a list of ingredients that are banned from the co-op’s wellness section:

  • Synthetic preservatives: Parabens, EDTA
  • Formaldehyde donors: Urea
  • Petrochemicals: petroleum, propylene glycol
  • Ethanolamines: TEA, DEA, MEA
  • Synthetic sunscreens: Oxybenzone, Avobenzone
  • Ethoxylated ingredients: PEG/PPG
  • Anti-bacterial: Triclosan
  • Antiperspirant: aluminum Phthalates/synthetic fragrances

Many of the ingredients have a common theme of being linked to one or more types of cancer. For complete details on the hazards of these ingredients, check out Lakewind’s Body Care List of Unacceptable Ingredients.

Here’s what I decided to take with me on our trip.

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The wellness expert suggested these products as they do not leave a white film on the skin as the brands I’ve used in the past. I ended up with: Thinksport Sunscreen SPF 50+, Alba Botanica Hawaiian After-SunLotion – it  smells so good I’m almost impulsed to taste it, Super Lysine coldstick SPF 21, Aloe Gel, Mineral Fusion SPF 30 Sun Stick, which is for my face and Organic Lavendar Hydrosol because hydrosol offers a wonderful refreshing spritz for the skin and it smells beautiful.

It can be intimidating and expensive to try to figure out which lotions are the best bang for your buck, so I am going to report back after my trip and let you know what I thought about my selection. Don’t mind the hangover formula… that was an impulse buy as I was checking out and you just never know.😉

Here are some other interesting tidbits of info I learned while speaking to the wellness manager that day… he said that though people say coconut oil is a safe sunscreen, it isn’t. It only contains 1-5% SPF and that won’t do much as you are supposed to use 15-50 SPF for skin protection. However he said that it’s a GREAT after-sun moisturizer. He also told me that many of the sunscreens for lips contain petroleum and that’s bad, the best option at the store was the cold-sore chap stick called Lysine (pictured above). I have used it a couple times since last week and love it. It even makes my lips shiny and smooth as if I’m using lip gloss and there is absolutely no white residue leftover. He also mentioned that while spray lotions are convenient, they waste a lot when spraying vs. rubbing lotion directly on the body. Though I’m a fan of spray lotions when I’m on vacation and need a quick re-application and that’s why I decided to give Goddess Garden a try.

I’ll report back with my findings! Wish me luck to not burn this year!

 

 

Many products used in this post were generously provided by Lakewinds Food Co-op.

Beautifully Fermented Watermelon Radishes: How to Ferment Radish Pickles

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About a month ago I tried my first watermelon radish. I quickly fell in love with the beauty that was unleashed once I cut it open.  The color burst found inside is one of a kind. I have come to prefer watermelon radishes to the regular red radish, as they are not as harsh tasting; they are a mild version of what I am used to and they are much more aesthetically pleasing.

Initially I tried roasting the radish with other root veggies and I fell even more in love with my new found friend. I was unsure what to do with the remaining radish and so naturally I decided to ferment it.:) If something is good raw, it’s going to be even better fermented… that’s what I’ve come to find anyway.

I only fermented one radish and that filled up a pint sized mason jar.

To Make: Wash the radish, cut off the ends and slice it up. I used a mandolin to thinly slice the radish. Pack the slices in a jar and cover it with brine.

The brine is made up of 1 teaspoon of sea salt (or kosher salt), stirred into 2 cups of water (filtered water is preferable but not required) until dissolved. Remember to leave about an inch of space from the top of the mason jar to curb spill overs as the radish ferments. I used a glass jar weight to keep the radish from floating above the brine and molding. If you don’t have a weight, you can sanitize a rock and use that. Cover the jar with cheese cloth and let it ferment on the counter for a few days. I like to taste my ferments daily and decide when it has the taste I prefer. I fermented this just 4 days. Once the desired fermented flavor is met, put a lid on the jar and refrigerate.

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Normally I add garlic to everything but this time I really wanted to taste how the radish fermented on its own. The beautiful pink color from the center of the radish leached out into the brine and made a gorgeous pink color out of it. The radish pickle tastes even less like a radish now and is a treat to have on the side of a meal or even chopped up and added to a salad or sandwich. My 5 year old even approved of them and she’s the true test after all.

Remember to sanitize your jar & weight before fermenting!

Love for Local: Wintertime Roasted Root Vegetable Recipe

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Typically in Minnesota, we think of summertime being the months of farmer’s markets, gardening and freshly plucked produce. Surprisingly there are a lot of wonderful produce options during the winter months that, I hate to admit, but I’ve looked past for years.

Recently I took a closer look at the produce section of my local co-op and found that not only was there a wide variety of root veggies to pick from, many were grown in MN and WI! I quickly gathered a basket of mysterious looking veggies and went home to experiment.

I decided the easiest way to sample all of the veggies at one time would be to roast them. Roasted veggies make a great snack and are a fantastic side dish to almost any meal. It turns out the assortment of veggies I collected included: yellow and orange carrots, parsnips, rutabaga, celery root (celeriac),  beauty heart radish (watermelon radish) and turnips.

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I became completely enamored with the radish. Who knew such a vibrant color would be hiding inside? The flavor of it was similar to a regular red radish, but with less of a punch. The celery root had a faint flavor of celery, but a texture more similar to a potato. Shockingly, the roasted rutabagas were my favorite veggie of all.

These commonly overlooked root vegetables are not only versatile but offer a gauntlet of nutritional benefits to your health. Many are rich in vitamin C (antioxidant) and phosphorus, which is important for the health of your bones. They are also high in fiber and low in calories!

How to Roast Root Vegetables

  • Preheat oven to 400°F
  • Clean all veggies (cut skin off of the celery root, peel carrots and parsnips, cut ends off of radishes and parsnips) and rough chop them into fork-friendly sized chunks

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  • Line a baking sheet with parchment paper
This looks more like a platter of fruit than a platter of vegetables, doesn't it? Stunning!

This looks more like a platter of fruit than a platter of vegetables, doesn’t it? Stunning!

  • Toss veggies in 2-3 tablespoons of olive oil (or other high heat oil of choice)
  • Once evenly coat veggies with oil, sprinkle seasonings of choice over veggies and mix well. I used garlic powder and Montreal steak seasoning but salt and pepper would work just as well.
  • Spread veggies out into one layer.
  • Roast veggies until tender, which is about 30 mins. Cook longer as needed.
  • DEVOUR.:)

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All products used in this post were generously provided by Lakewinds Food Co-op.

Chicken Foot Bone Broth Recipe: Step by Step Guide to Making Gelatinous Broth

 

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I’m sure that you’ve heard the buzz about bone broth by now. Up until a couple of years ago, I didn’t know there was a difference between bone broth and soup stock. The main differences are the length of time each are cooked and the extra nutrition you get from broth vs. stock.

If you have not heard of bone broth, do some research and you’ll quickly see why it’s not only delicious but so beneficial to your health. Bones from animals offer a variety of benefits to your health including improving your immune system, strengthening bones, healing digestive system lining, improves your complexion and much more.  Of all the broths I’ve made and tasted over the last couple years, my absolute favorite broth to make and devour is Chicken Foot Bone Broth.

There are so many ways to make broth and it seems everyone has “the best” recipe or “the most effective” way to leach even more goodness from the bones. I’ve tried roasting the bones, soaking them for hours in apple cider vinegar and several other tricks I’ve read about, but the truth is, every recipe is divine and I’ve never tasted a bad broth. I like to keep things easy in my kitchen and that’s exactly what my broth recipe is!

Here is what you’ll need to make my very easy, super tasty and gelatinous Chicken Foot Bone Broth:

  • A Large Stock Pot (I use an 8 quart stock pot typically)
  • 1 lb of Chicken Feet, membranes removed – a little less than a pound or a little more than a pound will be just fine as well
  • 3 Garlic Cloves
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Onion
  • 2 Tablespoons of Organic Apple Cider Vinegar
  • 2 Bay Leafs
  • Water
  • Garlic Powder
  • Sea Salt
  • Oregano

One important rule that you must remember is  there are no rules when it comes to seasoning the broth. You can pretty much add in whatever veggies and seasonings you like and the broth will turn out amazing. Don’t feel as if you need to stick to my recipe, toss in whatever you have on hand.

I prefer to make small batches of broth because I don’t have a lot of freezer space to store jars. If you prefer large batches, double the recipe.

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Put Chicken Feet into Stock Pot

It's so easy a 5 year old can make this recipe, and she has been since she was 3 ;)

It’s so easy a 5-year-old can make this recipe, and she has been since she was 3😉

I leave the veggies in large pieces so they are easy to strain once the broth is finished. Cut the carrots, celery, garlic and onions and add them to the pot.

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Sprinkle garlic powder, salt and a dash of oregano into the pot. Add Apple Cider Vinegar (ACV), toss in bay leaves and fill the pot up with water. I normally use an 8 quart pot and fill it about 2″ from the top. 

Bring pot to a boil, cover and reduce heat to gently simmer for 24 hours. Once complete you will have a golden liquid that is going to bring much joy to your life. I enjoy broth by the mugful but it’s great to use for homemade soup recipes as well as. Typically I’ll add a little additional salt or seasoning once it’s finished simmering.

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Once the broth has cooled, strain it and store in the refrigerator in an air tight container for up to 7 days. I find that my small batches of broth ALWAYS gel up.

What’s great about the bones is that you can use them again! I often times strain out my broth, leave all the bones and previously cooked produce in the pot, add more of everything from the ingredients list, sans new bones and cook a second batch. The second round does not usually produce such a gelatinous broth as the first, but it still tastes great and it’s perfect to use for soup and other cooking.

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My absolute favorite way to use my broth is to make soup with it. Almost daily I have kimchi, broth and two poached eggs for breakfast or lunch. It’s a fantastically flavorful meal that is very nourishing for the body and low on calories. Try it!

All products used in this post were generously provided by Lakewinds Food Co-op.

 

 

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Lunchtime Juice Recipe: Swiss Chard, Carrots, Celery, Cucumber and Apple

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For the last 3 weeks I have been participating in a 8-Week Health Challenge. The challenge includes forming better daily habits such as, not eating sweets, drinking at least 64 ounces of water per day, being active for a minimum of 30 minutes per day (I’ve been trying for an hour), eating a total of 5 servings of fruits & veggies each day as well as a few other goals. I’ve decided to revert back to a mostly Paleo diet, as that worked for me two years ago and with that, I started juicing again.

Juicing is a fantastic way to get vegetable and fruit servings in, as well as a very healthy way to blast your system with easily digestible vitamins and phytonutrients (a beneficial substance found in plants that is believed to help prevent diseases). I like to juice at least a couple times a week over lunchtime. It’s always surprising how filling the juice is and what an energy rush I get from having it.

Here is the latest juice I made and it was so tasty I had to share it on the blog.

Organic Ingredients:

  • 2 Carrots (rich in vit. A, C, K, B8 as well as folate, potassium, iron, copper and manganese)
  • 1 Apple (rich in antioxidants, as well as a great source of vit. C)
  • 3 Celery stalks (a wonderful source of vit. K, A, C and also contains folate & potassium)
  • A Bundle of Swiss Chard (a great source of vit. A, K & C as well as potassium, iron & magnesium)
  • 1 Whole Cucumber (full of vit. K, C, B1 as well as copper, potassium, manganese & biotin)

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Don’t forget to add some water to your juice and mix well before drinking.

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The juice turned out to be a dark brownish green (not the prettiest juice I’ve ever made), but the flavor was wonderful and all of the ingredients complimented each other well. No one ingredient overpowered the others.

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One tip I have is to line your juicer “waste bin” with a plastic bag. The pulp will gather in the bag for a super quick clean up.

To see what other healthy meals I’ve been eating over the last few weeks, check out my Instagram. To see my other favorite juicing recipes, click here.

All products used in this post were generously provided by Lakewinds Food Co-op.

MinnesotaFromScratch is 3! {Happy Blogiversary}

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Last week the blog turned 3! It’s amazing the opportunities I have been given that are a direct result of the blog, as well as the many fascinating people I have met through the years because of the blog. I appreciate each and every one of my readers, thank you!

2015 was such an incredible year. I personally, had one of the best years of my life. It was the first year since becoming a mother that I was really able to divulge myself into my interests once again. I was able to preserve throughout the seasons, making 2015 my highest yielding canning/fermenting year ever. If you are interested in what I preserved, follow this link. And one item not on that list is pickled red onions – oh my, YUM.

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wild and free

I had an amazingly successful year with my stamped metal jewelry hobby-turned-business, which is a hobby I started at the end of 2014, but has now morphed into a true passion. It’s not something I talk about frequently on the blog but it’s a very large part of my life and a big part of what made 2015 so wonderful. If you are interested in seeing what I’ve been up to in the custom jewelry sector of my life, here is a link to my page.

pickle contest

Another large highlight of 2015 was a trip to Boston I took with co-author of this blog, Kristin and two other of our family members from NYC. We all met in Boston for the Boston Fermentation Festival. I got to meet Amanda Feifer, blogger extraordinaire of Phickle and author of the new book, Ferment Your Vegetables. I also got to meet the co-founder of the event and potter of my favorite, most gorgeous fermentation crock, Jeremy Ogusky. At the event we got to sample many ferments from local fermenters and even judged in a pickle contest — that was a true highlight for me. We took advantage of being in Boston and toured it endlessly for the 3 days we were out there. What a lovely city – I can’t wait to go back.

Enough about me… here are the top 5 posts that kept people coming back to the blog in 2015:

#1. 101 Things I Love About My Mother  – This one moved up to first place this year. I had no clue anyone would be interested in this tribute to my mother, let alone become my most popular ranking post.:)

#2. Pickled California Mixed Veggies – An easy refrigerator pickled veggie recipe with lots of flavor that is a great addition to salads, bloody mary’s, or just a quick flavorful snack.

#3. Chunky Cream of Broccoli Soup – No Blender Needed.  – This post has been my 3rd most popular for the last two years. It’s a go-to recipe in our household, super easy and delicious. A crowd pleaser.

#4. Baked Zucchini with Mozz Cheese AKA “The New Garlic Bread” –  Baked zucchini is a perfect healthy substitute for bread when eating an Italian dish. It’s a wonderful side dish for any meal, really.

#5. Cucumber, Kale, Apple & Carrot Juice Recipe – A new recipe to make the list this year and I’m happy to see it on the top 5. Juicing is a terrific way to get a blast of vitamins and nutrients into your body quickly and it’s easy on the digestive system. I’ll be posting more juicing recipes in the weeks to come.

Happy 2016!

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