Raspberry Rhubarb Applesauce


Alright, this is a parenting WIN!

Not only does it include 2 fruits, it also has a Vegetable!

Yes! Rhubarb is actually a veggie and has so many awesome benefits:
It is about 95% water but is also high in potassium, Vitamin C, fiber and calcium!

Put this in your own squeeze packs for lunches and on-the-go snacks!

This is what you need:

4 Organic Apples ( which ever kind you like, I used Fuji)
2 12-14 in stalks of Organic Rhubarb
A handful of Organic Raspberries
1 tsp of Cinnamon

What to do:

Peel and core your apples
Dice your Rhubarb stalks

Place them in a pot with 2 cups of filtered water and boil for about 10 minutes or until you can plunge a fork through them easily.

Then place them in your blender or Vitamix
Add the cinnamon and raspberries
Pulse a few times until it is as chunky or smooth as you like.

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Easy? Yeah!


Coconut Chia Chick-Nugs


Lately, Lochlan is getting to the age of eating those “kid foods”….mind you I am not the kind of Mom that plans to feed my kids Mac & Cheese and Chicken Nuggets for every meal. Even when out looking at these types of foods….I’m pretty much disgusted with the options.

Today I decided to try out my own chicken nugget recipe…no junk, no grains, just real food and nutrients! To my surprise they were quiet easy to make!

This recipe was adopted from Paleo Spirit and re-imagined by me!

What you need:

1 lb of ground chicken ( I used local pastured-raised from Creswick Farms)
1 pastured organic egg
1/4 cup of organic Coconut Flour
1 tsp of Redmonds Real Salt
1 tsp of onion powder
1/2 tsp of garlic powder

Combine all of this, go ahead get your hands in it! Just don’t mush it toooo much.

Wash your hands and preheat your oven to 375 degrees

Now your hands get messy again…

Take about 1 Tablespoon portions and roll them into meat balls and place them on a baking sheet with parchment paper ( or whatever you prefer). You should end up with about 20-22 of them.

Next, mix in a separate bowl:

1/4 cup of Organic Coconut Flour
1/4 tsp of Redmonds Real Salt
2 Tbsp of Chia seeds

Gently coat each meat ball in this “breading” mixture and then flatten out in a nugget shape on your baking sheet.

Once you have them all breaded and shaped, place them in the oven for 15 minutes.

Last step:

Melt 3 Tablespoons of Organic grass-fed butter or Ghee

Take your Nugs out and dip each one in the butter, coating both sides and return them to the baking sheet with the opposite side up ( to brown each side). Once they are all dipped in their butter bath, return them to the oven for 5-7 more minutes to get crispy!

You just made your own healthy Chick-Nugs too!


Lochlan loved them!

Lochlan’s Lunch


Plant-Based plate today!

I think it’s important to have some meat-less meals throughout the week, even though we tend to follow a PALEO type diet, I think over consumption of animal proteins can also have it’s negatives.

So today we have:

Hilary’s Eat Well: The “World’s Best” Veggie Burger
Organic avocado
Organic tomato
Organic green apple
Organic raspberries

You can find the veggie burgers Here

I was surprised that Lochlan actually likes them as much as I do! Best part is there is no soy or other fake food garbage in them!

Num num!

What things really look like:





Lochlan’s Lunch


On the plate today:

Organic Kiwi fruit
Organic peaches
Grass-fed, organic, non-GMO Colby cheese
Organic Red Peppers
Applegate Organics (non-GMO) all Grass-fed Beef Hotdog

He also had a mommy made vitamin-pack applesauce squeeze pack.

Happy healthy eating everyone!

Lochlan’s Lunch


Now that Lochlan is the big ONE, “food before one is just for fun” is well….done.

We are still happily nursing on demand and will continue to do so for as long as Lochlan wants.

However, the need to help him start to wean and introduce him to healthy foods has become more important now. Because of that I have been inspired to start a series of ” Lochlan’s Lunch” posts to hopefully help give parents good ideas of what foods to offer toddlers.

Now with that said….at this age, there is not a lot of actual eating involved. But the practice of sitting down for meal times and “playing” with healthy foods is the first step to developing the skills to participate in meals and make healthy choices!


On the plate today: fresh, organic blueberries, raspberries and pineapple. Sweet potato and chia chips ( organic, non-GMO, no grains). Sautéed organic zucchini (in ghee with Himalayan pink sea salt). Organic garbanzo beans. Left over organic, free-range chicken breast and Bubbies sauerkraut. He also loves MamaChia squeeze packs, also pictured.


Lord, Thank you for the knowledge and funds to help our family eat healthy. I pray that all parents have the opportunity to offer themselves and their children real, healthy food.

Valentine’s Day Heart Gummies


Happy Valentine’s Day crunchies!
I attempted and succeeded with my first Valentine’s Day treat for Lochlan’s play group party.

Now….it took my a while to figure out what I was going to bring because this is a very crunchy group of momma’s and babes.
You know…the kind of parents that would freak if you brought the classic candy hearts, sugar cookies or God-forbid a regular fruit snack with artificial colors and no actual fruit!!!!

Oh wait! I’m totally that mom….

Please don’t give him that fake white cheddar, GMO filled, gluten ridden cracker you call a CheezIt! Yeah…I’m a freak, maybe someday I’ll lighten up. Not likely….

Hope you all enjoy your sweets and your Valentine is good to you!
The recipe is adopted from Small Footprint Family
I chose not to add probiotics this first go-round…in case they turned out bad. They turned out pretty awesome!
I used:
1 can of Full Fat coconut milk
1 cup of Organic Maple Syrup
1 cup of Great Lakes Beef Gelatin
1 1/2 cups of puréed frozen organic raspberries and strawberries
1 Tbsp of Madagascar Pure Vanilla Extract
Pinch of REALsalt
A splash of organic beet juice for added color

I will definitely be making these a lot in different flavors!

Dear Lord, I pray that everyone feel your love and the love of a neighbor, friend, family member, spouse and/or child today and everyday. Your love is why we are all here. May we love ourselves and each other more, using your example. Thank you for your unconditional love. Amen

Happy Valentine’s Day from my little Valentine love bug!


Buffalo Chicken Spaghetti Squash

What’s for dinner tonight?!

I decided to try something different. I usually make one spaghetti squash per week this time a year, they are SO versatile! Our favorites are spaghetti squash “boats”….ground beef or turkey with crushed tomatoes, fresh basil and raw cheese on top, load it all into your shredded S.S. and it’s an awesome dinner! Another great one is a southwest style, with beans, corn, cilantro and taco meat of your choice. Delish! Options really are endless if you use your imagination, or Pinterest ( that works well too).


Seriously, this was even better than I imagined.


Thoughts so far?
One more?


Ok, ok…here’s the breakdown:

Buffalo Chicken Spaghetti Squash:
1 organic Spaghetti Squash
1.5 lbs organic free-range Chicken Breasts
5 cloves of organic garlic, diced ( I use a lot, you don’t have to)
1/4 tsp Paprika
1Tbsp of coconut oil
1 small organic onion, chopped
1 cup of fully fat organic coconut milk
1/3 cup of Frank’s Red Hot ( the original doesn’t have yucky ingredients)
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp of fresh organic cilantro
1/2 cup of fresh organic scallions
1 lime
REALSalt to taste
Blue cheese crumbles to garnish ( I used local Raw Blue Cheese yum!)

Preheat your oven to 350. I place my spaghetti squash on a baking sheet for 30 minutes until I can safely slice it in half. Once soft, slice in half lengthwise and melt coconut oil on each inside and placed down on the baking sheet. Cook for another 30-45 minutes or until you can easily shred it with a fork.

In a skillet on the stove add 1/2 Tbsp of coconut oil and cook chicken on low-med heat until you can easily shred it. Once the outside of the chicken is cooked add in your diced garlic cloves and paprika. Once your chicken is fully cooked, shred it and set aside in a separate bowl ( with all the garlic)

In that same skillet melt the other 1/2 Tbsp of coconut oil and add chopped onion, sauté until soft and translucent. Add coconut milk, frank’s red hot, garlic powder and onion powder, salt as desired ( about 1/4 tsp). Add chicken back in, stir together to coat chicken well and simmer on low for about 10 minutes.

Shred your cooked spaghetti squash and add it to the chicken mixture. Should be about 4-6 cups total to add, depending on the size of your squash. Stir to combine. Plate it up and garnish with cilantro, scallions and blue cheese as much as your want.


Baby Food Friday!


I found a great big bag of fresh organic pears at my local organic food co-op today! So naturally, I thought….BABY FOOD!

We are just starting to introduce solids and so far Lochlan hasn’t disliked anything, SCORE! His Daddy is the same way…except mustard, I can’t even hide it in a recipe, he will know and I will hear about it for weeks!

I was given the most awesome book for Christmas last year (before Lochlan was born), that I am now using as my guide to feed this strong little man of mine. It is called Super Nutrition for Babies, it is extreme…but in a very enlightening way! It is a wealth of information that I think every parent should read…but that’s just my opinion.

Anyway, this recipe is not straight from the book but inspired by it! Here you go!

Cinnamon Organic Pear Baby Food (or your dessert tonight!):

Organic Pears, any kind and any amount you want (I used a 2 lb bag of “green ones”)
2 Tbsp of Pastured Ghee
1 tsp of ground cinnamon *optional

Cut the ends off all of the pears, peel them and core them. Slice them into your pan on medium heat. Add the Ghee and sauté for about 20-25 minutes or until they are soft and easy to mash. Stir occasionally so they don’t stick to the bottom of your pan. Before removing from heat, stir in the cinnamon and spoon into the Vitamix, blender or food processor. Puree until smooth. You can add breastmilk, formula or filtered water if you wish to thin it out more. Pour into your container of choice or serve once cooled. I chose to place in a baby food tray and once cooled placed in the freezer for later use.






Lord, I pray all babies have access to good nutrition and healthy foods. Amen!

BMB of the week


Breastfeeding Mom’s Breakfast (or Busy Mom’s Breakfast):

1/4 cup Organic Old Fashioned Oats
2 tsp Chia Seeds
1/3 cup Vanilla Almond Milk
1/4 cup Vanilla Yogurt (I used Stony Field Organic WHOLE milk today)
Shake it all up in your mason jars or containers of choice.

Today I added fresh organic strawberries and raw honey. Num Num!

Post your own recipes/favorites in the comments!