These easy, gluten-free chicken nuggets are a favorite at my house. I like to make a huge batch and store some in the freezer. Easy to reheat in the toaster oven, they’re perfect for a quick lunch on those days when the fridge seems empty. We’ve also eaten them cold, packed in our favorite LunchBots. Alternatively, you could keep them warm in a thermos for packed lunch purposes.
This gluten and dairy-free pizza recipe was a big hit with my Yankee Homestead family, all the way down to our last little pickiest eater. Little Brother is four, and will not eat cheese or tomatoes. Which sort of rules out traditional pizza.
So we’ve been experimenting with slightly non-conventional pizza toppings, like this Thai pizza, in an effort to slowly acclimate him to the idea of eating pizza. My hope is that once we accomplish that, we can work on getting him to eat pizza with tomato sauce, and maybe even cheese!
Until then, I’ll be relying on this recipe for our easy pizza nights. Enjoy!Read More
This White Chicken Chili was a huge hit with my entire family. Little Brother actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup. I weally wike it.”
And that’s saying a lot for soup. With green things floating in it, no less. And small pieces of red vegetables that might be peppers.
We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night. Success!
Slow Cooker Season
I use my crock pot pretty heavily all year long, but fall always seems to kick off the slow cooker season. Don’t you agree?
Here are a few favorite recipes just right for colder weather, many of them made in the crock pot…
If you hang around in the World of Real Food for very long, you’ll realize that grains in any size, shape or form are quite controversial.
In fact, the plethora of contradicting “rules” could easily drive a girl crazy: Some Paleos avoid all grains. Some include white rice in their diet, but not brown. Real Food advocates like Sally Fallon and Nina Planck are fine with grains–including brown rice and even wheat–prepared in a traditional manner (soaked, fermented and/or slow cooked). Oats are out for Paleos (I think), and the non-Paleo GF crowd must avoid them due to cross contamination and toleration problems. The Grain-Free gang–as you might guess–avoids all grains, altogether.
Like I said, it’s enough to drive a person crazy!
Here at the Yankee Homestead, we’ve taken a middle-of-the-road approach to grains. Read More
This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Winter is the perfect time for soup! Plus, Homemade Chicken Broth is super-nourishing, helping to keep your family healthy during the cold and flu season.
- a few TB good lard, meat drippings or coconut oil
- about 1 lb celery, diced
- about 1 lb carrots, diced
- 1 large onion, finely diced
- about 8 cups Homemade Chicken Broth
- the equivalent of approx 3 large chicken breasts, cooked and shredded
- about 2 TB fresh, chopped parsley
- unrefined sea salt and ground black pepper, to taste
- 1 lb GF noodles (for Paleo, use zoodles or shredded zucchini)
This recipe came from my friend Connie, who is a gluten-free/sugar-free veteran.
In fact, I met her at our local GF/SF support group. (!) Yes, when venturing into the GF/SF world, it’s super-helpful to have support. 🙂
Even though I attended only a few meetings at the beginning of my journey, I was SO thankful for this group! Not only did they provide recipes, resources and encouragement, it was wonderful just to know there were other “real, live people” out there who were living this way.
Now, without further ado, here’s the recipe:
You know those Know Your Farmer and Who’s Your Farmer slogans? Well, in the case of our beef supply, we really do know our farmer.
He’s my dad.
Every year he raises a few steers (or buffalo) and sells them at a really great price, mostly to people related to him. Which includes us. What a great perk! He’s not a huge fan of the whole grass-fed thing, but he humors us and gives our steer little to no grain. Thanks, Dad!
No matter where your meat comes from, if you buy large quantities of an actual cow, you probably have a lot of steaks in your freezer. Here’s a great recipe for using them up!