recipe

Chop Wood. Carry Water. Make Yogurt. Make Butter.

March 28, 2016 By Kristen Helmstetter

Beautiful homemade yogurt in this smoothie. #ChopWoodCarryWater

You’ve seen that I make my own kefir now.

And, you know that just because I drink kefir doesn’t mean I don’t still eat yogurt. I want them both in my diet because they benefit my body in different ways. Who knew that?

Naturally, I was inspired to make my own yogurt.

It feels good to actually make ingredients. I’m not talking about making recipes… I’m talking about making the ingredients for the recipes.

They’re different.

I think it’s quite beautiful when making my own ingredients whether it’s growing my own herbs or vegetables, harvesting citrus from my mom’s citrus orchard, making my own kefir and yogurt, and even making my own butter.

Yes. I’m even making butter.

Recipe: No-Mayo Deviled Eggs.

March 9, 2016 By Kristen Helmstetter

I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.

We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)

But.

One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.

I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.

So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ’em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.

All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.

Recipe: A Real-Food Nutritious Breakfast in Our Home: Cabbage n Eggs

February 22, 2016 By Kristen Helmstetter

Cabbage n Eggs n Black Coffee. Mmm mmm mmm.

I find there are days where it seems the only veggies getting served are at dinner.

That’s not cool.

In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.

And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.

You know you want some. Trust me, it's easy n delish. — You know you want some. Trust me, it’s easy n delish.

Recipe: Cabbage n Eggs

Yield 2 good-sized servings

grass-fed ghee or grass-fed butter
less than 1/4 head of green cabbage, thinly sliced and chopped
sea salt
4 organic, pasture-RAISED eggs
Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa

Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
Once the cabbage is cooked to your liking, crack in the eggs.
Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.

You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.

Recipe: Matcha Breakfast Coconut Ice Cream (Low-Carb)

February 15, 2016 By Kristen Helmstetter

Matcha Breakfast Coconut Ice Cream - Start your day with this. — Matcha Breakfast Coconut Ice Cream – Start your day with this and have the best day ever.

It’s no secret that I love matcha green tea powder.

I’ve been diving deeply into the green goodness for little while, and I love it.

You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.

UPDATE APRIL 18, 2016 –

I now have a book featuring over 50 matcha recipes, Matcha Cookbook…

it’s filled with fun matcha recipes. Get your copy here NOW!

Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s “Get Some” Ice Cream.

My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.

And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.

Recipe: 1-Pot Beef Heart Goulash (Gluten-free). Perfect for Valentine’s Day!

February 11, 2016 By Kristen Helmstetter

Beef Heart Goulash (gluten-free, grass-fed) for Valentine's Day. — Beef Heart Goulash (gluten-free, grass-fed) for Valentine’s Day. I promise it’s delicious.

I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.

What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?

With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.

Recipe: Pumpkin Spice Creamy Buttered Latte – This is Fun!

December 14, 2015 By Kristen Helmstetter

Pumpkin Spice Creamy Buttered Latte - GOOD! — Pumpkin Spice Creamy Buttered Latte – GOOD!

Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.

I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.

I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.

It’s really easy to do.

Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!

Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.

Recipe: Pumpkin Spice Creamy Buttered Latte

Yield 1 to 2 servings (let’s be honest, I make this as one serving)

2 cups freshly brewed hot coffee
2 tablespoons grass-fed unsalted butter
1/2 cup canned or freshly cooked pumpkin puree
1/2 teaspoon ground pumpkin spice powder
1/4 to 1/2 teaspoon ground turmeric powder
2 raw pasture-raised egg yolks
Pinch freshly ground black pepper
3 to 5 drops liquid vanilla stevia (or sweetener of choice)

Blend everything together until creamy. Enjoy.

recipe

Chop Wood. Carry Water. Make Yogurt. Make Butter.

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