An Unusual Egg Salad

Last week, I lacked most of the ingredients I needed to make egg salad.  I decided to improvise. I hope you enjoy this nourishing egg salad as much as my belly did.

Ingredients

• 4 hard boiled* eggs
• 1 tbls counter top yogurt
• 2 tsp dijon mustard
• 2 tbls capers
• 1 head of Romaine lettuce (or iceberg)
• salt and pepper to taste

Directions

Smash the eggs. 

Mix in remaining ingredients (minus the lettuce, silly goose).  Salt and pepper the salad to your liking.

Skip the bread, and scoop a generous amount of egg salad onto a washed lettuce leaf.  Swaddle the salad with the green leaf and enjoy.

* To boil and egg, place desired amount of eggs in a pot.  Cover with water.  Bring water to a boil.  Keep the water gurgling for 2-5 minutes.  (The longer the cooking time the firmer your egg yolk.)  Take off heat, drain water, and immediately immerse in cold water.

Making Bread with My Mom and Free Advice

My mom and I are going back to school together. 

Bread school, that is. 

This week, good ‘ol Nana and I signed up for the Healthy Whole Grains bread course, hosted by Ann Marie of the Cheeseslave.

I didn’t wait to join the throng that will be taking this class. 

No, I wanted to be one of the first.  I’m excited and I just wanted to share my passion with you. 

‘Cause I think that you need to catch it. 

Please watch this video to learn how important properly prepared grains are in your diet.  Your belly will thank you.  (If you don’t see the video, click on over to my blog).

Hurry now while the cost of the class remains cheap-o (until February 7, 2012).  That is $11/class, which is significantly cheaper than going back to graduate school.

Trust me . . . I know.  We just paid for the Engineer’s tuition.

But be sure to use the coupon code SPROUT20!

If you are unsure about this class, you can join Ann Marie on Thursday, February 9th, 2012 at 7 PM EST / 4 PM PST for a WEBINAR.  (A webinar is  a seminar conducted over the internet.)

The great thing about this webinar? 

IT’S FREE!! Free Advice!

(But space is limited . . . so sign up.)

The hour-long webinar will cover:

• What kinds of whole grains can be sprouted
• How soaking, sprouting and using sourdough neutralize anti-nutrients like phytic acid
• When to sprout, when to soak, and when to use sourdough
• How to make whole grains kid-friendly
• How to save time preparing whole grains
• How to save money preparing whole grains

I really want you to understand that just because you eat whole wheat bread, doesn’t mean you are actually making an improvement in your diet . . . even if your bread is organic or if you make it at home. 

Grain isn’t what it used to be.  A lot has changed in the structure of the actual wheat berry since big seed companies have come along . . . and a lot has changed in how grains are prepared compared to years ago. 

1. So, watch the video.
2. Sign up for the free webinar
3. Join the class

Peanut Chicken Stew

This was one of the very first recipes that I cooked when we made the transition from a SAD (standard American diet) to a whole foods diet. 

I had been skeptical.

Tomatoes and peanut butter . . . on the same plate . . . in the same dish?

No way.

Yes way.

Peanut Chicken Stew

Ingredients

• 2 tbsp coconut oil
• 1/2 cup natural peanut butter
• 1 cup chicken stock
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 3 tbsp wheat flour (or arrowroot)
• 1/4 tsp Celtic sea salt
• 2 cups chopped tomatoes
• 2 cups raw or cooked chicken, cut into pieces
• red pepper (to taste)
• 1-2 cups sprouted and cooked brown rice (optional)

Directions

• Sauté the onion and garlic in coconut oil. 
• Stir in the chicken when the onions are clear.

• Add salt, pepper, tomatoes, and chicken stock.  Simmer for 20 minutes, or until chicken is cooked.

• Add red pepper and peanut butter.  Stir well.

• Serve over rice or millet.

Bullseye

It’s not a donkey.  (Toy Story yjolk if you didn’t catch that!)

It’s breakfast.

It never looked particularly appealing to me.  And then I tried it.  It is one of the Engineer’s egg specialties.  (You should taste the omelet's he makes!)

The boys . . . well Asher likes it for one reason.

It sounds like a gun had to be involved.  A rifle.

This is a quick breakfast . . . with protein and good fat.  But you need to eat grain.  So . . . I don’t often have this cowboy breakfast.

Simple ingredients. 

• egg
• slice of bread
• butter or coconut oil
• salt and pepper

Simple directions. 

• Heat butter or oil in skillet on high.
• Cut a hole in your bread.
• Once oil is sizzling, place bread in the skillet.  Add cracked egg, being careful to leave the yolk in tact.  Fry little bullet wound, too.
• Lower heat to medium.
• Sprinkle salt and pepper to taste.
• Flip after approximately one minute.
• If you like a runny yolk . . .

--then watch your egg closely that it doesn’t get over-cooked. 

• Transfer to a plate and top with the bread hole!

Sweet Meat Za!

It is original. 

I didn’t follow a recipe. 

This creation reflects me.  My taste buds.  I’m begging  you to try it . . . to perfect it.  To give me your honest opinion. 

I call it . . . Sweet Meat-Za!  The accent is on the meat.  The Za! is best spoken as if you were a flamenco dancer . . . give the word some pizazz.

Maybe pound your fist on a table when you say this hearty dish. 

 

Sweet Meat-Za!

Ingredients

• 1/4 cup coconut oil
• 1 lb grass fed, ground beef
• 1 medium onion, chopped
• 1 clove garlic, diced (or 1/4 tsp garlic powder)
• 1 tsp cinnamon
• 1 can diced tomatoes
• 1/3 cup ketchup
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup maple syrup
• dash of rosemary

Sweet Potato Icing

• 2 lbs boiled, quartered sweet potatoes (I washed the buds and left the skin on)
• 1/4 cup butter
• 1 tsp cinnamon

Directions

Turn oven on to 375 degrees Fahrenheit.

Wash and cut sweet potatoes.  Bring a pot of water to a boil and add your sweet potatoes.  Once soft, drain.  Beat potatoes in a mixer with butter and cinnamon until fluffy.  Set aside.

Heat coconut oil in a cast iron skillet.  Add chopped onion and fresh garlic.  Sauté until translucent. 

Offer your {hopefully} thawed ground beef to the hot skillet and brown, allowing it to dance with your onion and garlic. 

Once thoroughly cooked, stir in the diced tomatoes, maple syrup, and ketchup.  Add cinnamon, salt, pepper and rosemary.  Mix thoroughly and allow to simmer for approximately 10 minutes.

Once the liquid has boiled down, like a cake, ice the Meat-Za!  with your mashed sweet potatoes.

Place skillet in the oven for as long as you like . . . we had to get dinner on the table.  As a result, I baked our Sweet Meat-Za! for 15 minutes.  But if you like a firmer top, bake longer. 

This happy baby enjoyed her Sweet Meat-Za!

See how we store our Tropical Traditions Coconut Oil!

Linking up with Kelly, The Kitchen Kop (I really like her) for Real Food Wednesdays.

Kombucha Babies

I make my kombucha differently than I used to.  I forgot to tell you.  The mother is much happier and healthier these days.  So are her babies. 

So  . . . if you used to make it like this and it works for you . . . great. 

But this is how I do it now. 

(sweetened tea {left} ready to be fermented beside fresh kombucha{right})

Ingredients

• 3 tsp organic loose black tea 
• 1 tsp organic loose green tea
• 1 – 1 1/2 cup organic cane sugar
• filtered water (I use 3 quarts)
• Kombucha SCOBY (I recommend using Cultures for Health)
• 1/2 cup kombucha from previous batch (you can also use vinegar)
• clean round bowl or “candy jar,” preferably (in my opinion) with a lid or mason jar
• towel and tape if you don’t have a lid (see original instructions) or paper coffee filter

Directions

I have changed from being adamant about using white sugar and Lipton tea . . . despite the directions I received with my last SCOBY. 

I am better educated.

Plus . . . I like using organic ingredients.  I’m Granola Mom after all.  But seriously.  SCOBY’s absorb whatever they come in contact with . . . which is why you don’t want them to contact metal or linger in plastic. 

Do use sugar, not honey or other sugar substitute.  You want to maintain a proper PH and deter unwanted organisms from growing in your culture. 

• Heat your water to boiling. 
• Add sugar and heat until it has dissolved.
• Once boiling has resumed, stir in loose tea.
• Turn stove off and allow tea to steep approximately 10 minutes or until cool.
• Strain tea leaves (don’t forget to compost!)
• Transfer sweet tea to glass jar and add SCOBY and 1/2 cup of previous kombucha (or vinegar substitute).  
• Place your well fed SCOBY in a dark, safe place . . . preferable a quiet spot away from your compost container and fruit flies for 5-10 days, depending on your taste buds.  The warmer the environment the faster the fermentation. The longer you allow it to brew, the more tart it will become. 
• Bottle, chill and enjoy!

Each time you make kombucha, you will always grow a baby.  You can give this baby to a friend or place it in your compost pile. 

Or make a sling shot out of it . . . it works great as a substitute leather.  Just saying.

Virus Fighting Horchata

Horchata.

Yum drink.  But I’ve never had it homemade. 

Always processed. 

No longer.

I found a recipe.  Not only does it use brown rice, but it has Thieves essential oil in it.  I needed something to drink using an TGEO (therapeutic grade essential oil) because I was teaching an essential oil class. 

Kind of had to use what I was teaching about. 

Cloudy. Cool.  Well, cool when it is over ice.

Thieves Horchata

Ingredients

• 1 cup brown rice
• 2 quarts filtered water
• 1-2 drops Thieves essential oil*
• 1 tsp vanilla
• 3/4 cup raw honey

Directions

• In a large pot, combine rice, water, and Thieves.  Set aside for 3 hours. (Remember soaking a grain makes for a happy grain.  I am curious to see how this would do if I soaked the grain for ohhhhhhhh 3 days?  At least long enough to sprout.  But the question would be . . . do I soak the rice WITH the Thieves oil in it?)
• After three hours (not before or after or during – just kidding – lighten up!) bring the water and rice to a boil.  Reduce heat.  I left the lid off . . . I didn’t care about having sticky or fluffy rice. 
• Simmer for 30 minutes.
• Allow to cool.
• When a sufficient time has elapsed, get out the old blender.  I prefer the Vitamix.  I like some horsepower.  Blend until smooth.
• Strain through a cheesecloth or a fine sieve.  Great activity for a 7 year old. 
• Flavor with vanilla and honey.
• Chill and serve over ice.  You might want a straw.  It’s a bit . . . thick.

*What is Thieves oil?  A very cool essential oil.  It’s a blend of oils that offers defense against the icky sickies.  Snotty noses.  Puking.  Using Thieves oil is a daily habit for our family, especially in the winter.  A little bit of Thieves will kill a lot of bacteria.

For more Granola Mom 4 God recipes, check out my recipe page! Or head on over to Real Food Wednesday.

A Freezer Staple: Coconut Pancakes

I have never liked pancakes.  Unless they were made in Canada . . . with blueberries . . . and fried in lots of butter.

Then, a mysterious thing happened.  Not really all that mysterious.  My MIL gave my husband a cookbook that contained a recipe for Cabin Pancakes.

They were made with whole wheat flour, minimally soaked oats, and buttermilk.

I was happy to discover that pancakes didn’t have to resemble a white sponge that disintegrated into my mouth like cotton candy.  They could be hearty . . . a meal. 

Substantial. 

And when I realized you can actually eat REAL maple syrup . . . well, I was hooked.  Once my taste buds met Grade B maple syrup, I became its biggest fan.

However, due to making some dietary changes . . . I’ve been introduced to perhaps a pancake that rivals the infamous cabin pancake.  And my tummy doesn’t rumble for hours after eating . . . bonus.

 

 

Thanks to Cara, we now eat Coconut Pancakes.  I think they really should be called Egg Pancakes with a tiny bit of coconut flour.  But Cara’s the boss of her menu, the grain free meal plan, that is. 

I heart them in loads of coconut oil.  Then they are fat and crispy.

 

 

However, if you like pancakes to resemble the nutrition-less pancakes (in looks only) . . . use minimal oil.

 

 

Now I must admit . . . I sometimes have some help.  My mom often makes us a stack of coconut pancakes.  It is such a blessing!  So when Nana comes-a-knockin’ with some pancakes, I store them in my freezer . . . an easy place for the kids to grab them from if they want to make their own breakfast.

 

 

To store pancakes, once cooled place wax paper or parchment paper between each pancake. 

 

 

I typically place 3 pancakes per person in a gallon zip lock bag . . . so for us . . . at least 12 pancakes per bag for the kids.

 

Coconut Pancakes

Ingredients

• 8 eggs
• 1/2 cup coconut flour
• 1 tablespoon honey
• 1/2 cup yogurt, apple sauce, or coconut milk
• coconut oil, butter, or ghee for frying

Directions

• Mix ingredients and let them sit for five minutes.  I like throwing everything into my Vita Mix.  This way the coconut flour gets thoroughly mixed in, eliminating  those pesky lumps. 

 

• Put a glob of fat (you know . . . coconut oil or butter) into your skillet and melt over medium heat.
• When surface is sufficiently hot, pour approximately a tablespoon of batter for each pancake.  I think my pancakes are actually 1/4 cup of batter.

• Allow it to cook until golden brown, 1-2 minutes on each side. (Normally I use stainless steel pans.)
• Top with yogurt, fruit, coconut flakes, maple syrup, peanut butter . . . or any other yummy!

 For more Grain Free ideas, please visit: 

 

And be sure to check out the Real Food Kitchen Tour! over at Cheeseslave!   

Garlic Hummus

I never liked humus until I met homemade hummus.

 

I can’t believe I have never shared this recipe with you.  Hummus.  Slather it on any veggie, pita bread, or piece of lunch meat.  Great on chips or given to toddlers by the spoonful.   

 

 

And because I already had some chickpeas soaked and sprouted, I literally whipped this up for dinner the other night. 

 

I suppose you could use a can of chick peas . . . but I like knowing that my food is partially digested.  Call me crazy . . . or granola.

Garlic Hummus

Ingredients

• 2 cups chickpeas, cooked**
• 3 cloves garlic, mashed (or don’t bother if you are blending in a VitaMix)
• 1/4 cup tahini
• 1 tablespoon flax or olive oil
• 1/2 cup lemon juice
• 1 tsp Celtic sea salt
• pinch of cayenne pepper

Directions

Dump everything into a food processor.  Blend. 

Easy.  Right?

However, this doesn’t mean that it will taste good.  First . . . make sure you get the texture right.  Add some water or lemon juice, if necessary to obtain a smooth (almost pudding-like) texture.  Creamy but not hard like unstirred refrigerated natural peanut butter.  Also, you made need to add a bit more salt.

 

** Don’t know how to make homemade chickpeas?  Easy-peasy!

Ingredients

• 1 cup dried chickpeas
• filtered water
• 2 tablespoons whey or lemon juice
• 1 tsp sea salt

Directions

Cover chickpeas with warm water in a glass bowl or mason jar.  Stir in whey or lemon juice and allow to rest for about 24 hours.  Drain.  Peal off any skins, if you have time.  (I never do.  I have no idea what nutritional crime I am committing by leaving the skins on . . . but a mom only has so much time.)  Transfer to a crock pot.  Turn the crock pot on high and rescue your chickpeas after 6 hours or when they are soft.  Drain.

P.S.  I so desperately need to share with you how I am making yogurt these days.  So different from my old way . . . oh – so- different.  (Not to mention, my old yogurt post is rather ghetto.)

Stock versus Broth: Your Secret Weapon

I never know which to say.  I’m making chicken broth, I mean stock, I mean . . . I don’t know what I mean.

I’m just making something that requires a bird, some vegetables, a little apple cider vinegar, filtered water, a large pot and time. 

This means that I am making chicken stock. 

Just like you invest in the stock market to make more money, you invest in your health by making more chicken stock.

Chicken broth is the liquid procured after boiling chicken meat with vegetables over a minimal timeframe, whereas chicken stock incorporates boiling bones (with or without meat) over a long duration . . . yielding greater nutrition in the form of gelatin and minerals.

If you want to make your taste buds do the happy dance, and your gut say, “Thank you!” then you want to MAKE chicken stock for your soups . . . your meals . . . even your baby’s food.

It. Is. Worth. It.

You can use it as your secret ingredient. 

Let’s say, Aunt Betty Sue wants your special prized Algerian Wedding Rice casserole . . . because everybody loves it. 

But let’s be honest . . . you don’t want to give it to her.  If you do, then not only will she bring it to every family function, but she will post it on the internet (like I’m doing). 

Go ahead.  Give her the recipe.  Just tell her to use broth instead of stock. 

Is that mean?

Chicken Stock

Ingredients

• a whole bird (chicken) . . . minus the feathers (You can use a chicken frame. A chicken frame is basically the carcass – where the farmer acted like a vulcher. Sorry, but it’s true.)
• 3 or more peeled carrots, cut into large chunks
• 5 or more washed celery stalks, cut into small stumps
• 2 tablespoons raw apple cider vinegar
• 1 large onion hacked into 4 pieces quickly (I don’t want you to cry.)
• approximately 4 quarts of filtered water
• 3-4 garlic cloves
• parsley
• a very large pot or crock pot

Directions

1.  It is recommended that you cut your chicken into pieces. 

Now I “might” do this if the Engineer is home.  I have been known to play the “pretend pregnancy” card and say that I will puke all over our nice bird if I have to hack the neck off.  I will sweetly ask said husband to lop off chicken parts, while I gag at an exaggerated rate.

Sometimes it works. 

Now it won’t.  The Engineer reads my blog, because I make him.  (He gets quizzed each night over the previous day’s contents.)

So . . . if you are an individual with a weak stomach . . . then I certainly wouldn’t recommend you add chicken feet. Because you actually are supposed to. 

Two feet. 

Why?  They contain gelatin.

You could try to remove the neck.  If I am feeling adventurous, I will do this . . . but with my Cutco scissors.

When it comes down to it, though, I have yet to notice a difference if the neck is attached or unattached.  If she were alive . . . then certainly a neck is important.  But once she is dead . . . well, I have yet to find that my gelatin has increased by a neck-less bird. 

Moving on.

2.  Place the chicken in a stock pot with all the ingredients except the parsley.

Let stand for 30 minutes to 1 hour while the apple cider vinegar does its magic.

3.  Then bring to a boil.

Remove scum that rises to the top, then reduce heat and simmer for 6 to 24 hours. The long you cook, the richer the flavor.

4.  Ten minutes before you finish add the parsley. I always forget to.  Sigh.

5.  Now for the part that I hate:  separating the bird from her broth. 

 

It doesn’t matter how you do it.  Use a spoon . . . tongs . . . two large paint stirrers (just kidding) . . . or your hands (make sure the broth isn’t hot!)

6.  Take the meat off of the bone.  It is great for teriyaki, chicken salad, enchiladas, baby food or curry.

7.  Strain the stock into a big bowl and reserve in the fridge until the fat collects and congeals on top.

8.  Store strained chicken stock in wide-mouth Mason jars, making sure to leave plenty of head room if you freeze the jars. 

Other methods of freezing chicken stock include ice cube trays or quart size freezer bags, which is what I did last night!

Can You Cook?

Really . . . can you cook?

Do you know where to begin when it comes to cooking nourishing food that actually makes you feel good and have energy?

Seriously, you won’t believe how much better you will feel if you start with a few simple steps. 

You can sort through my blog to find the ingredients towards stocking your house with real food, figure out which ones you want to ingest first, or take Kelly’s Real Food for Rookies class. 

I don’t want to force this down your throat (no pun intended), but just gently remind you in case you were riding the fence on whether or not to take the jump start course into whole foods.

(If you are receiving this in your inbox and can’t see the flashing picture, then travel to my website by clicking on the title of the post.  It is a cool flashing ad.  At least, I think so.)

Here are some quick links for you to check out . . . just in case you want more information.

• I just want the basic information regarding Real Food for Rookies.  
• Forget that!  I’m ready to sign up!
• Give me the details.  What am I really getting myself into?
• I’m not convinced. What are other people like me saying?  Give me a story about how this helped someone.
• Frequently asked questions
• Granola Mom’s thoughts

OK.  Go get rid of a prepackaged meal now! And eat a fresh veggie or piece of fruit!

Everybody Needs a Back Seat Driver

I called a friend . . . and nearly sobbed like a baby.  Cried like my sons do when scratched by Ruth. 

Change is hard.  Especially when it involves food. 

And when said certain food creates a beneficial environment in which a body can properly detox, it ain’t purty. 

But it is good for you.

I don’t want to scare you off from pursuing the GAPS Intro Protocol diet that really clenches the healing and sealing of the walls of your gut . . . but I will be honest with you.

It can get ugly.  It has gotten ugly in our house.

I have read that it doesn’t have to get ugly.  However, I don’t know how to do that, because, as usual, I started something before I had finished reading the entire set of instructions and book. 

It said to read the book and wait a month. 

As a result, we are stepping back a little bit.  We will remain a grain-free family (for a season).  However, the Engineer and I are reintroducing some fruit, raw veggies, eggs, and raw milk to our diet instead of serving ourselves bone broth with boiled meat and super cooked vegetables.

Let me back up a little bit, the Engineer and I have “detoxed” together without problems.  We typically take a very gentle approach using a product called Perfect Cleanse, put out by Garden of Life. 

This time we dove headfirst into the GAPS diet –- we all did, sans Ruthie.  (Although she has been acting officially off-the-wall.)

I don’t know that I would recommend detox-ing as a family to anyone.  I suppose it was nice to get all of the grumpiness  (anger, lethargy, and achiness) over together at the same time.  But it has been intense. 

It has been rocky.  I have thought to myself.  Health?  Who needs it.  I don’t want to be grumpy and uncomfortable . . . even if it is just for a few days.

However,  to do it over again, I would opt for the adults going through the GAPS Intro Protocol  diet in the fall or winter first, so that our heads are on straight when we guide our children through.

And I probably would gradually eliminate grains . . . instead of going cold turkey. 

On a positive note, Gabe now likes cheese eggs!

And I have lost 6 pounds.

So, I tell you the truth because sometimes it is nice to know someone who has walked in your shoes -- ahead of you.  Someone who understands and won’t think that you are weird, or diagnose you, or laugh at you.

Like I said, I called my friend, Sarah.  Her family just experienced the same transformation and has lived to tell about it.  She walked through a detox before me with her entire family.  Sarah has been my taxi driver through the city of detox.  She knows the short cuts, road blocks, and alleys. 

She told me I was normal.  We were normal.  She told me to love on my kids even though I didn’t want to.  She especially encouraged me to bathe my children in prayer and speak Scripture over them . . . because they can’t identify why they feel yucky.

 

My children don’t realize that the reason they are all discombobulated is because of what I have been feeding them.   Or rather . . . haven’t been feeding them.

 (French Onion Soup from the Grain Free Menu Plan)

My point in all of this besides being honest, is to encourage you to take a taxi ride with someone who has been down the road you are about to take. 

For several years it felt like our family was in the middle of Kansas with no car in sight.  I didn’t know many who were eating like us, cloth diapering, visiting Farmer’s Markets, making laundry detergent . . . or whatever else I have listed on my Frugal Organic pull down menu.

It was a lonely place filled with trial and error.  Some U-turns. 

That is why I started this blog.  (Well, one of the reasons.)

I didn’t want you to travel alone.  I wanted to to be your backseat driver . . . point out some tips along your whole foods journey.

But I realize that to utilize my blog as a map for your journey . . . is actually very difficult.  I think you have to know what to look for.  

There is a search button . . . but sometimes it doesn’t even give me the blog post that I am looking for . . . and I wrote it!!!

So . . . if you want to begin your whole foods journey, let me introduce you to Kelly, the Kitchen Kop.   She is offering a class to teach you. . . to walk you through the steps towards Real Food. . . she will give you some tips so that you can learn how to change.  It’s titled the Real Food for Rookies Class.

The cost of the class is $145 . . . but will jump up to $190 starting May 7th. 

I know . . . it seems pricy.  However, I bet it will save you from buying countless recipe books, self-healing books, and well . . . time.  (This works out to $12 a class . . . so skip Starbucks once a month, assuming you go 3 times a week . . . not that I ever have.)

(Ahem. Cough.  Sputter.)

Or you can pick which class you want to take for $20.

I will be honest with you . . . I am not going to take the class at this time.  I am currently enrolled in the Reversing Food Allergies course and Get Fermented. 

And I’ve taken the journey you are about to engage in.  I don’t admit to know it all . . . but I am up to my eyeballs in learning right now. 

But if you are JUST STARTING OUT or are CURIOUS as to how to bring real food into your home . . . then I would imagine that Kelly has some priceless information to pass on to you.

Some perks:

• 12 weeks of online classes with videos, downloadable audios, and written materials.
• LIFETIME access! Read/listen/watch at your leisure.
• Expert interviews with Sally Fallon Morell (President of the Weston Price Foundation), Dr. Kaayla Daniel (author of The Whole Soy Story), Jane Hersey (Director of the Feingold Association), Tom Naughton (Fathead filmmaker), and Jimmy Moore (Livin LaVida Low-Carb blog!)
• BONUS: the price of this class will include so many generous members-only coupons and discounts that you’ll be able to recoup over half of the enrollment fee! Discounts on Green Pasture cod liver oil, U.S. Wellness Meats, Biokult probiotics, stainless steel pans, fermented food starters & supplies, and organic ghee.
• Free copy of the Kitchen Kop Real Food Ingredient Guide.
• Members-only discussion forum (Chat about Real Food all you want and no one will think you’re a weirdo!)

You’ll Learn How To:

• Save time and money while serving Real Food
• Read labels and avoid dangerous ingredients
• Make nourishing “fast food” meals to avoid last-minute trips to the drive-thru
• Find healthier alternatives for soda pop, refined sugars, heart-killer oils, sugar-bomb breakfast cereals, factory farmed meat and more
• Serve nutrient-dense foods that are necessary for good health
• Take control of your health and change your family’s future!
• click here to see a detailed class description

And so ends a long-winded post from Jodi. . . . that is what happens when you don’t have the internet for a week . . . so all your work goes into one post. 

In short, if you need a hand understanding how to navigate whole foods or real foods, allow Kelly to be your GPS.  Sign up, here!  (And please let me know if you do so that I can encourage you in your journey!)

And why else do I like Kelly . . . she has another cool blog, Christianity 101.

Use coupon code REALFOOD to receive $25 off! Valid until Monday night!