Jump to Recipe Every once in a while, a recipe pops up in our kitchen that becomes family canon — the kind of thing that gets requested for birthdays, random Tuesdays, and anything remotely worth celebrating. These mint chocolate cupcakes are one of those recipes. And of course… they came from Eva. She’s 12, wildly
Some recipes are born from decades of experience… …and some walk into your kitchen at age twelve, grab a pencil, and casually write down a better chili than most adults can pull off. This is Eva’s creation. And honestly? It slaps. She’s always been wildly intuitive in the kitchen — the kind of kid who
A nourishing, high-protein loaf with a crusty artisan crust and light, fluffy interior — adapted from my Dark Paleo Sourdough and inspired by Aran Goyoaga’s gluten-free starter method. How to Make Gluten-Free Protein Sourdough Bread (Two Ways) ⬇️ Jump to Rice + Teff Recipe • ⬇️ Jump to Cassava Version When I first started experimenting
This recipe started as my easy evolution of the old nutritional therapy trick: eating a whole lemon — peel and all — every day to support bile flow, detox, regulate blood sugar, improve the gut microbiome, reduce inflammation, and promote a healthy intestinal lining. I used to choke down preserved lemons when I was first
This recipe has been a bit of a family relay race. My mom picked up the original idea from somewhere (if I ever track it down, I’ll happily credit it properly), then she modified it to bump the protein by using egg whites. I modified it again, because I’m not interested in throwing away egg
⬇️ Jump to Recipe Dark Paleo Sourdough (a.k.a. The “Butter Vehicle” Loaf That Does It All) This loaf was born from equal parts desperation and genius — the kind that only shows up when you’re postpartum, sleep-deprived, and refusing to live on eggs and smoothies for another day. My original Hazelnut Paleo Sourdough was a
I am often asked for my sourdough starter. Over the years I’ve started and maintained several versions — in Scotland, the United States, Ireland, and back again — adapting to different grains, sensitivities, and seasons of life. My first starters were in Scotland, where the flour quality made the process almost effortless. I did learn
These are a long time favorite in our little family. The original recipe is from a few renditions back and was given to me by the owners of a local Italian bistro that has since closed up shop. I could never eat them myself… but after watching me observe my family’s enjoyment, they gifted me
Simple Probiotic Oat Granola is one of those quiet “how are we already out of this?” recipes in our house. It takes a few minutes to mix, cultures overnight, and turns into a lightly sweet, gently crunchy breakfast that actually supports digestion instead of wrecking it. Jump to recipe The idea is simple: you mix
Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his degree when we were pregnant with our oldest and had