Written by Kate Tietje I came up with this recipe when a friend visited. It was delicious. She said, “I …

As I was roasting a chicken to make the week’s meals (gravy, stock, etc.) I thought…I bet some yummy herb-roasted potatoes would be great with this. I’d just gotten some very delicate, organic Yukon gold potatoes from our CSA so I was dying to try it. Ben wasn’t a fan, but the kids loved them and so did I. So here they are:

Sprouted grains. I’ve mentioned them before, but I’ve never told you HOW to do it, have I? Hence, today’s tutorial. 🙂

Sprouted grains have a ton of health benefits.  They’re more easily digested and nutrients more readily absorbed, they are full of extra vitamins, especially B vitamins (did you know that’s why white flour is enriched with B vitamins?  Because manufacturers know they should and do contain these, but stripping the bran off gets rid of them), some gluten-sensitive individuals can eat them, they contain few to no anti-nutrients — they’re wonderful!  Of course, it’s best to reduce your intake of grains overall, but when you eat them, sprouted grains are the best you can get.

It had been on my plan to make lemon-poppy-seed bread anyway when I started getting lots of zucchini from my CSA.  So I thought, I ought to make some zucchini bread too!  However, I didn’t have a recipe for either that really worked for me yet.  Then I got the brilliant idea to combine them into one delicious, healthy bread.  I had also sampled some cheesecake that had nutmeg in it and the flavor had reminded me of lemon zest, so I thought, I bet that will be the perfect spice for this bread.  I probably could have even added more than I did.  The result was fabulous — moist on the inside and chewy-crunchy on the outside!

Okay, this is the post I promised awhile ago!  The one that I was trying to get to work out but that wasn’t going well?  But now I figured it out!

The other day I got a craving for peach tea, and decided to see what happened if I mixed some things together. This is what I came up with.

It’s actually kind of scary.  I do major grocery shopping every two weeks, and I spend two or three days before each shopping trip carefully making my meal plan and then checking and re-checking it to make sure it meets our family’s current goals and needs.  Then I make my grocery shopping list based on the meal plan, checking and re-checking that too.  It doesn’t NEED to take this long, especially not now that I’ve got a good routine going (I’ve been doing this faithfully for over a year), but I actually enjoy it.  Am I strange?  Probably.  But that’s okay.

hen I was almost 10, we went to Disney World.  But on the way, we stopped to visit my mom’s sister’s family.  My Uncle Jim is a mailman, but in his younger days, he was a waiter at a very upscale restaurant.  Many waiters at such establishments learn to make their own versions of Caesar salad, so they can prepare it right at the table to the delight of their customers.  My Uncle Jim had learned to do this and still prepared it from time to time for his family.  The night we visited, he prepared it for us.  I loved it!  I’ve never had a Caesar salad as good as his, but that doesn’t stop me from constantly trying to find it again.  Today I’m bringing you the version I’ve recently made.  I’m not 100% happy with it, but it’s pretty good!  It’s also very healthy!

Antibiotics: they’ve become somewhat controversial lately.  Doctors say they’re overused.  There are scares about MRSA (Methycillin Resistant Staphyloccocus Aureus) and other serious, antibiotic-resistant diseases.  And yet, pediatricians frequently prescribe them for ear infections and other illnesses.  When are they necessary?  When are they not?  Do Your Research! and find out.

These cookies are SO yummy and they will boost your milk supply, too. Brewer’s yeast and oatmeal are known for increasing milk. For an added benefit, replace each egg with 1 tbsp. ground flax seed and 3 tbsp. water (also makes the recipe vegan, if you’re interested).