I see chickey chicks in our future...

I'm probably a little late in the year, but I do believe my dream of having chickens may soon become a reality.  Here's a taste of things (hopefully lots of eggs) to come!

 

humble kitchen gluten-free oatmeal mix-in cookies...

 These are my 'every meal' cookies, with a healthy twist.  I eat them for every meal until they're gone.  I think I'll be making some today!

 
Humble Kitchen Oatmeal Cookies

1 cup organic grass-fed butter
1 1/2 cup coconut sugar
2 eggs
1 tsp vanilla
1 1/2 cups almond flour
1 tsp baking soda
1/2 tsp himalayan salt
3 cups gluten-free oats
1-1 1/2 cup any combination of mix-ins:
 (raisins, chocolate chips, shredded coconut, dried cranberries...etc.)

1.  Heat oven to 350 degrees
2.  Beat softened butter and coconut sugar until creamy
3.  Add eggs and vanilla and beat well
4.  Add combined almond flour, baking soda and salt and mix well
5.  Stir in mix-ins
6.  Drop by rounded spoonfuls onto a parchment lined baking sheet
7.  Bake 7-10 minutes until golden brown

Makes two dozen cookies...or for bar cookies bake for 25-30 min in a 13x9 baking pan.

Enjoy with a glass of raw milk!

speaking the truth...

Ron Finley: 

guerrilla gardener in South Central, Los Angeles talks to TED about

 teaching kids how food affects the mind and the body and how to get them in the garden.

"If kids grow kale, kids eat kale", so "go plant some shit".

word...

This chart pretty much says it all when it comes to real food substitutions...is your food REAL?

(I would add almond & coconut flour for flour substitutes and pink himalayan salt along with sea salt)

roast chicken | chicken salad with goji berries...

I know it's only March, but spring is in the air and that means 4 days of baseball and 2 days of Taekwondo per week on top of everything else we do.  That also means I have a lot less time to prepare our dinners.  Have a busy week coming up?  Throw a couple organic, pastured chickens in the oven on a Sunday or Monday morning.  Two chickens will usually provide us 3-4 meals and I can make stock with the left over carcasses to store in the freezer.   
   

Roast Chicken

-Slice two onions and cut the tops off two heads of garlic.  Place vegetables in a parchment lined roasting pan.  (You can skip the parchment if you have a stainless steel roasting pan)
-Place chicken in roasting pan and stuff with fresh herbs if you have any.  (I like thyme, oregano and rosemary)
-Sprinkle chicken with himalayan salt, pepper and more herbs (fresh or dried) and top with a few pats of butter.
-Bake at 375 degrees for one hour and then flip over using a wooden spoon inserted into the cavity.
-Season other side of the chicken and bake for one more hour.
-For a simple sauce throw the onion slices and a few cloves of the roasted garlic into a pan and add some liquid: a few tablespoons of butter + dry white wine, chicken stock, raw milk or cream, etc.  Stir until it simmers and serve along with cut up chicken.

I like to take the meat off the bone while the chicken is still warm (and eat my favorite parts as I go!) and store it in the refirgerator to snack on during the week or use in dinner recipes:

Black Bean Chicken Soup

Chicken Tacos

Red Curry Chicken

Chicken Salad...

Chicken Salad

2 Cups Chicken, cut up
1/2 Green Apple, chopped
1 rib Celery, halved and chopped
1/4 Red Onion
1/4 Cup Goji Berries
1/4 Cup Mayo
1/4 Cup Sour Cream
1 tsp Mustard
1 Tbsp Lemon Juice
salt/pepper/cayenne to taste

*Mix everything together in a bowl, top with extra goji berries and serve with avocado slices or a hard boiled egg.