Recent Recipes

Oven-Baked Sausage and Peppers

Oven baked sausage and peppers is an easy, flavorful meal made with tender sausage, sweet bell peppers, onion, and lots of seasoning - all roasted together on one baking sheet. Minimal prep and even less clean up - perfect for a quick, low-effort dinner.

Sausage and peppers on a baking sheet, with two white plates on the side.

Looking for more easy sheet pan meals?
Check out sheet pan salmon and asparagus, sheet pan nachos, and sheet pan breakfast quesadilla.

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Recipe Overview

Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
Cooking Method: Oven-baked
Dietary Info: Low-Carb, Whole30, Paleo, and GAPS
Tools Needed: large baking sheet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Ultimate Last-Minute Meal Hack

You know those days when dinner feels like a race against the clock?

This sausage and peppers recipe is my secret weapon. It's one of those dishes I can throw together last minute - no stress, no planning needed (and believe me, I've forgotten to thaw out the meat a time or two!).

I always have sausages from Costco in the freezer, and even if they're frozen solid, I can have them ready to cook in under an hour.

Just a quick thaw in water, and I'm good to go. It's simple, satisfying, and doesn't keep me waiting around for long. Plus, there's no need to flip the sausages halfway through cooking, which is always a win in my book!

Ingredients for Oven-Baked Sausage and Peppers

Ingredients for sausage and peppers on a white table.

Sausages: Use your favorite sausages (you'll need about a pound, which is roughly 5-6 large links). You can use Italian, Andouille, bratwurst, or a spicier option. Just keep in mind, if using an uncooked sausage, you may have to temp test it before pulling it out of the oven to make sure it's cooked through.
Bell peppers: A colorful mix of green, yellow, and red bell peppers adds both sweetness and crunch. Green bell peppers tend to be a tad on the bitter side, so you can just use the red and yellow bell peppers but this is totally a matter of preference.
Red onion: Adds a mild sweetness as it roasts. The caramelized edges are everything here. If you don't have red onion, you can use a sweet yellow onion or a white onion instead.
Lemon: I love tucking lemon chunks throughout the sheet pan - the heat brings out their zestiness, and I squeeze the juices over the roasted sausages and veggies for an extra burst of flavor. The best!
Olive oil: The oil helps everything roast beautifully, giving the sausages a crisp, golden exterior while keeping the peppers and onions tender and flavorful. It also helps the seasoning to cling to every bite.
Flavor: Italian seasoning and unrefined sea salt is a must here. If you don't have Italian seasoning on hand, you can make a simple substitute with equal parts of dried oregano, basil, thyme, and rosemary.

Substitutions and Variations

Seasoning variations - Instead of Italian seasoning, try a smoky paprika or Cajun seasoning for a different flavor profile.
Vegetables - Use what you have on hand - zucchini, cherry tomatoes, or mushrooms all work great.

How to Make Sausage and Peppers in the Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sausage and peppers with seasoning on a baking sheet.

Step 1. Prepare

Preheat the oven to 400°F. Place the sausage, bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, then season with Italian seasoning and sea salt. Toss everything together until well coated.

Seasoned sausage and peppers on a baking sheet.

Step 2. Cook

Spread the sausage and vegetables in a single layer on the baking sheet. Tuck lemon wedges throughout. Roast until the vegetables reach your desired tenderness. For a golden finish, broil on high for the last few minutes.

Helpful Tips

Promote even cooking: Arrange the sausage and veggies in a single layer on the baking sheet to ensure even roasting. Overcrowding the pan can cause steaming rather than roasting.
Italian seasoning adjustment: If you don't have this blend on hand, use 1 teaspoon of dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon dried thyme.
Cut at a bias: Cut the sausages diagonally to expose more surface area to the sheet pan so it caramelizes and browns nicely. I also like to set the oven to broil the last 5 minutes of cooking to get golden brown crispy edges.
Lemon squeeze: Roasting the lemon wedges brings out a deeper, roasted citrus flavor. Don't forget to squeeze the lemon directly over the bell peppers and sausage for that extra touch.

Troubleshooting

Sausage not browning? Make sure to keep the oven temp high at 400°F and cut the sausage at a bias (diagonally) to give it more surface area to touch with the baking sheet and being exposed to hot air.
Overcooked veggies? Keep the peppers and onions large so they roast at the same time as the sausage. You don't want mushy bell peppers.

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💭Meal Prep Suggestion!
These oven baked sausage and peppers is super meal prep friendly. Make a double batch and divide into smaller containers. Store in the fridge for up to 4 days and you've got ready-to-go lunches or dinners.

Sausage and peppers on a white plate, with a spoon in it.

What to Serve with Sausage and Peppers

Sausage and peppers in the oven are flavorful on their own, but pairing them with the right sides can take the meal to the next level. Here are some great options:

Side dish: Serve with crispy potatoes (bonus - throw them in the oven at the same time!) or over Instant Pot buckwheat or bone broth rice.

Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Classic house salad is always a delicious option.

Condiments: I like adding a small side of ferments like raw sauerkraut or fermented jalapeno peppers.

More sausage and pepper pairing suggestions:

Easy Roasted Bok Choy Recipe in Air Fryer
15 Minutes
Cabbage Cucumber Salad
20 Minutes
Creamy Mashed Potatoes with Cottage Cheese
25 Minutes
Easy and Fresh Cucumber Dill Salad Recipe with Garlic
15 Minutes

Sausage and peppers on a baking sheet, with two white plates and utensils on the side.

Frequently Asked Questions

How do I store and reheat sausage and peppers?

Store leftover sausage and peppers in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, transfer the sausage and peppers to a small saucepan and warm over medium-high heat, stirring gently and often.

Can I freeze oven-baked sausage and peppers?

Yes! Cool the sausage and peppers first, then transfer to a freezer-safe container, removing as much air as possible to prevent freezer burn. Store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat.

What's the best way to cut a bell pepper into large strips?

Cut the bell pepper in half lengthwise and remove the stem, seeds, and as much pith as possible. Place the pepper, skin side down, on the cutting board and slice into ½-inch thick strips. Repeat the process for the other half of the pepper.

Looking for more veggie & meat dishes? Here are some ideas:

Did you make this oven-baked sausage and pepper? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

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5 from 1 vote

Easy Sheet Pan Sausage and Peppers

Oven-baked sausage and peppers is an easy, sheet-pan meal with sausage, peppers, onions, and seasoning—perfect for a quick dinner.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: oven baked sausage and peppers, sausage and peppers, sausage and peppers in the oven

Servings: servings

Calories: 516kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound fully cooked sausage links cut into 1" chunks cut on bias
3 bell peppers, any color cored and cut into strips
1 large red onion halved then coarsley sliced into half moons
3 tablespoons olive oil
1 tablespoon Italian seasoning
1 ½ teaspoon sea salt
1 lemon cut into quarters or ⅛ths

Instructions

Preheat the oven to 400°F. Add all ingredients including 1 pound fully cooked sausage links, 3 bell peppers, any color, and 1 large red onion to a large baking sheet. Toss with 3 tablespoons olive oil, 1 tablespoon Italian seasoning, and 1 ½ teaspoon sea salt.
Arrange all vegetables and sausage in one layer on the sheet pan so they are all spread out in single layer. Cut 1 lemon into wedges and tuck throughout the baking sheet.
Roast for 30 minutes or until vegetables are cooked to your preferred tenderness. Broil on high the last 4 minutes until golden, if desired. Remove from oven and carefully squeeze the lemon wedges over the vegetables and sausage. Toss gently and transfer to serving platter.

Notes

Storage: Store leftover oven baked sausage and peppers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a small skillet and warm over medium heat, stirring occasionally. You may need to add a splash of water or broth to loosen it up.

To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat.

Helpful Tips:

Promote even cooking: Arrange the sausage and veggies in a single layer on the baking sheet to ensure even roasting. Overcrowding the pan can cause steaming rather than roasting.
Italian seasoning adjustment: If you don't have this blend on hand, use 1 teaspoon of dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon dried thyme.
Cut at a bias: Cut the sausages diagonally to expose more surface area to the sheet pan so it caramelizes and browns nicely. I also like to set the oven to broil the last 5 minutes of cooking to get golden brown crispy edges.
Lemon squeeze: Roasting the lemon wedges brings out a deeper, roasted citrus flavor. Don't forget to squeeze the lemon directly over the bell peppers and sausage for that extra touch.

Troubleshooting:

Sausage not browning? Make sure to keep the oven temp high at 400°F and cut the sausage at a bias (diagonally) to give it more surface area to touch with the baking sheet and being exposed to hot air.

Overcooked veggies? Keep the peppers and onions large so they roast at the same time as the sausage. You don't want mushy bell peppers.

Nutrition

Roasted Green Beans with Bacon

Roasted Green Beans with Bacon are perfectly tender and so delicious. This easy 20-minute side dish goes with just about anything.

This simple yet delicious side dish not only goes with just about any main entree (see serving suggestions below) but it is also naturally Whole30, paleo, low carb and GAPS friendly. Just be sure to check the ingredients on that bacon package to avoid excess sugar and preservatives. But if you go with quality bacon like ButcherBox, you should be good.

Roasted Green Beans with Bacon

It's hard to resist eating these green beans straight off the pan. They are deliciously crisp-tender with just the right amount of seasonings and crunchy bacon to go with it. It makes an easy and delicious side dish to just about any entree and the best part is it can be ready in under 30 minutes!

Can you roast green beans in the oven?

Yes! In fact that is the most convenient and easiest way to cook them.

It saves time because you don't have to babysit them as you would if using a pan on stove top. And you can easily throw all the green beans on a sheet pan and pop it in the oven rather than the need to cook them in batches if using a skillet.

What are the best green beans to roast in oven?

In a typical neighborhood market, you will often find two types of green beans: the waxy, round string beans and the delicate, thin Haricots Verts.

Green beans are the more popular string beans but you can also find heirloom yellow and purple varieties at the farmer's markets.

Haricots Verts is a French term for green beans but they also differ from the commonly found string beans. Haricots Verts are longer and thinner and tend to be more tender with a robust flavor. Because they are slender, you want to cut back in the roasting time so they still retain that texture that we love in green beans.

How to season oven roasted green beans?

There are so many different ways to season roasted green beans. This particular recipe is simple with just salt, pepper and a little garlic powder. But you can also season with whatever your heart desires. Some great options would be Italian seasoning, dried parsley, paprika, and onion powder.

Keep in mind that the finished flavor of the green beans will also depend on the flavor of the bacon used. Besides just being quality product, I love ButcherBox bacon because of the mild flavor. I would recommend going with a bland-flavored bacon so there's no competition of flavors.

If you are skipping the bacon for whatever reason, you can also top your roasted green beans with some of these simple additions:

A pat or two of pastured butter and dusting of Parmesan cheese
Red pepper flakes and sesame seeds with drizzle of sesame oil
Lemon zest and lemon squeezed over the green beans

How long to roast green beans in the oven?

Always cook with washed and fully dried green beans. If there is even a drop of water that will create condensation that will actually steam the green beans and rob that golden roasted flavor.

Depending on the thickness of the green beans (string beans or Haricots Verts?), you will roast the green beans for approximately 20-30 minutes. The tenderness of the green beans is a matter of preference and there is no right or wrong answer here.

Like them more on the crunchy side? Go with 21 minutes. More soft and tender? Roast for the full 30 minutes.

A simple trick to getting the best flavor and appearance of any roasted vegetable is to broil on high for a minute or so. No one can resist perfectly roasted golden green beans.

How to roast green beans in the oven?

Oven-roasted green beans is actually quite simple to prepare. It is literally the easiest side dish you will ever make.

Start with trimming the green beans. Cut off the ends diagonally to expose more surface area. I prefer doing this when I rinse green beans under running cold water and using kitchen shears such as these instead of a knife.

Season the green beans with salt, pepper and garlic powder and drizzle with some healthy oil.

The key to getting the most delicious, crisp-tender green beans is to roast them in a hot oven. So be sure your oven is preheated to 425 degrees Fahrenheit.

After 8 minutes of roasting, carefully remove pan from oven and flip the green beans. Now is also a good time to add chopped bacon throughout the pan between green beans.

Pop the pan back into the oven for an additional 13 minutes, followed by a minute or two of broiling and you are set!

Tips to Roasting Green Beans in Oven:

Look for fresh, bright green beans. They should have firm skin and snap easily. You can use round string beans or the thinner variety Haricots Verts.
Pat green beans dry before roasting. Any water will turn into mushy not golden spots on the green beans.
Don't crowd the beans. If you are doubling the recipe, use two pans but do not overcrowd the beans. There needs to be sufficient room for heat to travel between the beans and every single green bean has to touch the hot pan.
Remove green beans from oven when they are crisp-tender, unless you prefer them soft, in which case a few more minutes will help to finish that roasting process.
Broil the green beans for a minute or two at the end to add some of that golden glow to the tops of the green beans.

Roasted Green Beans with Bacon Serving Suggestions

These are great on their own - they may not even make it till dinner time. 😉 But here are a few serving suggestions that would pair great with these Roasted Green Beans with Bacon:

Printable Recipe

Green beans with bacon on a platter with a serving spoon

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4.41 from 5 votes

Roasted Green Beans with Bacon

Roasted Green Beans with Bacon are perfectly tender and so delicious. This easy 20-minute side dish goes with just about anything!

Prep Time8

Cook Time22

Total Time30

Course: Sides

Cuisine: American

Keyword: GAPS, low-carb, paleo, Whole 30

Servings: servings

Calories: 215kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound green beans washed and trimmed
2 tablespoon avocado oil or olive oil
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
5 strips bacon cut into 1" pieces

Instructions

Preheat oven to 425 degrees Fahrenheit.
Toss washed, trimmed and fully dried green beans with oil, salt and pepper, and garlic powder.
Roast for 8 minutes on middle rack.
Remove pan from oven and flip the green beans. Add the 1" cut bacon pieces all over the green beans and return to the oven for additional 13 minutes.
Broil for 1-2 minutes, constantly watching to make sure the green beans don't get charred.
Remove from pan and transfer to platter and enjoy immediately.

Nutrition

If you liked this Roasted Green Beans with Bacon recipe, please consider rating and leaving a comment below. ⇓

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Mexican Stuffed Acorn Squash

This vegetarian Mexican Stuffed Acorn Squash is easy as it is delicious. It's filled with sauteed onions, hearty vegetables, rice and beans and are baked to golden perfection. A simple yet tasty weeknight meal.

Acorn squash is a winter squash that resembles acorns, hence the name. They are perfectly sized to hold individual servings of pretty much anything, such as this Mexican-inspired vegan stuffing. Because these stuffed acorn squash halves are meatless, the cooked flesh of the acorn squash will add some bulk and substance.

Mexican Stuffed Acorn Squash

These Mexican Stuffed Acorn Squash requires a few steps, but none that are difficult. In fact, the entire dish comes together effortlessly in under an hour. You can make the Mexican-inspired stuffing while the squash is roasting in the oven.

Then scoop that delicious stuffing which features sauteed onions, hearty veggies, rice and beans, into the roasted squash halves and bake until perfect golden perfection. The cheese is totally optional and omitting it makes these Mexican Stuffed Acorn Squash vegan and vegetarian.

A drizzle of sour cream (again, omit if dairy-free), chopped cilantro and green onions, and zesty pico de gallo completes this easy meal.

How to Bake Acorn Squash

Cooking acorn squash is easier than you think. The hardest part is actually cutting the squash lengthwise in half so be sure your knife is sharp and work surface steady.

I prefer to cook my acorn squash as I do all my squashes - perfectly roasted in the oven.

Follow these easy steps to roast acorn squash:

Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Cut the squash with a sharp knife lengthwise from tip to stem. (Tip: it's easiest to first pierce the squash in the center along one of the depression lines. Cut through to the tip on one side. Then spin the squash around and finish by cutting through the top portion to the stem)
Using a large spoon, scoop out the seeds and discard or save to roast at a later time.
Place the cleaned squash halves cut side up on the parchment-lined pan. Drizzle some avocado oil over the squash or use an avocado-oil cooking spray for ease. Season with sea salt. Turn the squash halves cut-side down and bake for 30-40 minutes just until fork tender.

Vegan Stuffed Acorn Squash

These Mexican Stuffed Acorn Squash halves are meatless and if you omit the cheese, it could easily pass as a vegan meal.

As much as I love acorn squash, the stuffing is clearly the star of this dish. It hails sauteed onions, bell pepper, tomato, rice, corn and beans all tossed in appropriate seasonings. After everything is combined, it is then scooped into the roasted squash bowls, topped with cheese (optional) and baked to bring all the flavors together.

I personally love cooking rice in bone broth for added nutrition. You can use this method to cook perfect rice in the Instant Pot or use any leftover rice from a previous meal.

The stuffing also calls for 1 cup of frozen corn and black beans. If you are cooking your own beans, I always recommend that you soak them first and cook in large batches in the Instant Pot. Beans freeze exceptionally well and can be frozen in pre-measured sizes (1 cup, 2 cups, etc..)

A standard can of beans typically holds a little over 2 cups of beans, so you will have some leftover that can be used for a future recipe.

After filling the squash halves with the Mexican mixture, you may find that you are left with some leftovers. Transfer any leftover stuffing mixture to a sealed container and keep in the refrigerator for up to 5 days. It can be added to chopped romaine lettuce and dressed with Ranch or a drizzle of avocado oil and lime for an easy salad.

What to garnish Mexican Stuffed Acorn Squash with:

You can top these stuffed squash halves with pretty much anything and everything. Some of my favorites are:

Fresh herbs like cilantro and green onions
Dollop of sour cream and additional cheese
Squeeze a lime wedge or two
Fermented Tomato Salsa - Pico de Gallo
5-Minute Blender Salsa
Slice or dice fresh avocado or The Best Chunky Guacamole
Fresh jalapeno slices or Lacto-Fermented Jalapeno Peppers

Printable Recipe

Roasted and Stuffed Acorn Squash with drizzle of sour cream, cilantro and jalapeno

Print Recipe

4.34 from 3 votes

Mexican Stuffed Acorn Squash

Prep Time10

Cook Time40

Course: Main Course

Cuisine: Mexican

Keyword: Dairy-free, vegan, vegetarian

Servings: servings

Calories: 614kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 acorn squash small-medium sized
4 tablespoons avocado oil divided
1 yellow onion diced
3 garlic cloves minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt
1 cup white rice cooked
1 cup frozen corn frozen
1 cup black beans
1 beefsteak tomato diced
1 green bell pepper diced
1 cup Mexican cheese blend optional

Optional Garnish

cilantro, fresh jalapenos, sour cream, lime, green onions optional

Instructions

Cooking Acorn Squash

Preheat oven to 425 degrees Fahrenheit.
Cut the squashes in half lengthwise from tip to stem. Scoop out seeds and discard. Drizzle 1 tablespoon avocado oil on the cut side and season lightly with sea salt.
Place squash halves on a rimmed baking sheet, cut side down and roast in preheated oven for 30 minutes.

Mexican Stuffing for Squash

Heat oil in a large skillet over medium-high heat. Add diced onions and cook until translucent, approximately 5 minutes.
Remove from heat. Add minced garlic and seasonings and stir to combine. Stir in the remaining ingredients, except for cheese and toss well.

Mexican Stuffed Acorn Squash

Remove squash from oven and carefully turn them over. Spoon the rice and beans stuffing evenly into the 4 squash halves. Top with cheese if using.
Return to oven and bake for 15 minutes or until cheese is melted and everything is cooked through.
Garnish with your favorite toppings: sour cream, green onions, cilantro, sliced jalapenos.

Notes

Cooking Acorn Squash in Instant Pot:

Pour one cup of water into the Instant Pot and add the trivet. Cut the squash in half and scrape out seeds and stringy bits. Place the squash halves into the Instant Pot on the trivet.
Close the lid on the Instant Pot and set the valve to "sealing." Cook on "manual" for 5 minutes for small squash, 7 minutes for larger squash. Followed by natural pressure release for 8 minutes. Release remaining pressure by turning the venting know to "venting" position.

Notes on size of squash:

If your acorn squashes are particularly on the small size, you may have leftover stuffing mixture. You can add that on a bed of romaine lettuce for an easy salad.

Nutrition

If you liked this Mexican Stuffed Acorn Squash, please consider rating the recipe and leaving a comment below ⇓.

More Healthy Dinner Options:

Chicken Potato Bake Recipe
Instant Pot Crispy Carnitas
Sheet Pan Nachos - 30-minute Meal
Instant Pot Ribs Recipe
Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

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This post was originally published in October 2016 but has since been updated to include helpful information.

Homemade Eggnog Recipe

Learn how to make eggnog in just 30 minutes that's creamy, velvety, and delicious! This easy, traditional eggnog recipe uses milk, eggs, and a healthy sweetener, with just the right hing to seasonal spices for a festive holiday drink.

Two glasses of creamy eggnog sit on a white cloth, each topped with a sprinkle of cinnamon.

Looking for more holiday drinks? 
Check out honey citrus mint tea, cranberry juice, and pumpkin spice latte.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 15-20 minutes to make
Cooking Method: Stove-top
Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Egg Nog Recipe

I didn’t grow up with eggnog at the holidays - Russian households are more Team Kefir and Pickled Everything than creamy boozy milk drinks. So when I finally met eggnog, I was suspicious.

But then I learned why everyone treats it like liquid gold: traditionally, it’s spiked with rum, brandy, or bourbon.

Not just to make family parties extra chatty, but because alcohol actually works as a preservative and sanitizer. Research suggests even stubborn bacteria like salmonella don’t thrive when booze is involved.

That said, eggnog can be just as delicious alcohol-free. If you’re using the freshest, organic, pasture-raised eggs you can find, raw yolks are generally safe and give the drink that rich, velvety texture.

Still wary? Go the cooked route. All you need is patience and the art of tempering - slowly whisking hot liquid into beaten yolks so they don’t scramble. (And I show how it's done below) It’s the same technique behind silky custards, puddings, and that fancy Hollandaise sauce you pretend you don’t eat by the spoonful.

That's what we'll get into this recipe. It's one I make at least a few times per season and everyone loves it.

Ingredients for Homemade Egg Nog Recipe

A glass measuring cup filled with milk sits in the foreground, with small bubbles on the surface. Behind it, a clear bowl holds several brown eggs.

Whole milk – Use your favorite brand of milk - whether it's raw milk or A2 gently pasteurized milk. Whatever your choice is - it's all good. I would avoid skim milk though.
Spices – Nutmeg, cinnamon, and cloves to give that classic eggnog flavor and a pinch of salt to balance it all out.
Egg yolks – You'll just be needing the yolks here so save your egg whites for another recipe. The yolks are whisked with the sugar to make the drink rich and smooth.
Sweetener - I usually use turbinado sugar, but maple or coconut sugar works too. I would avoid honey as it's overpowering but if you like that or on GAPS diet, go for it.
Toppings (optional)– Whipped cream and a little extra cinnamon or nutmeg on top.
Alcohol (optional) – Dark rum, brandy, or Cognac if you want a spiked version.

Variation: Eggnog with Alcohol

Alcoholic eggnog has been traditionally the drink of choice as a way to preserve milk and eggs. Since there is no need for that with modern refrigeration, my family personally prefers eggnog free of alcohol.

However, that doesn't mean you can't turn this homemade eggnog into a spiked adult beverage. What type or how much alcohol to add is a matter of personal preference. But any dark spirit like brandy, rum, or Cognac goes well.

So how much alcohol to add to eggnog?

Well, that depends on who’s drinking it - we all know Aunt Linda doesn’t do subtle. (Just kidding - I don't even have an aunt Linda!) But a good starting point is a 5:1 ratio: five parts eggnog to one part booze. In plain English: one 1.5‑oz shot per cup of eggnog. Adjust accordingly if Aunt Linda is in the room, and you want to survive the holiday chaos.

When to add alcohol to eggnog?

Another great question. You can add alcohol directly to the bottle after eggnog has been fully chilled. Or you may spike individual drinks using the 5:1 ratio so there's always a virgin variety in the fridge for everyone else.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Use farm-fresh eggs and raw milk for the best flavor and nutrition. Sweeten lightly with natural sweeteners like turbinado or maple sugar. Eggnog can be a superfood when made with the right ingredients.

How to Make Eggnog

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A close-up of a pot containing milk with a generous layer of cinnamon powder on top, ready to be stirred and heated.

Step 1. Heat

In a large saucepan, warm milk with nutmeg, cinnamon, cloves, and a pinch of salt. Stir regularly to avoid scorching.

A close-up of a glass mixing bowl containing four raw egg yolks, with brown sugar being poured from a gold measuring spoon into the center of the yolks.

Step 2. Whisk

Beat egg yolks with sugar until pale and creamy.

Close-up of a mixing bowl with a yellow batter being whisked. A measuring cup is pouring a stream of creamy liquid into the bowl, and several metal whisks are partially submerged in the mixture.

Step 3. Temper

Slowly add hot milk to the yolks in small increments, whisking constantly.

A close-up view of a creamy, light-colored mixture simmering in a pot. Small bubbles dot the surface, and a wooden spoon rests across the top, coated with the mixture.

Step 4. Cook

Return mixture to the saucepan and heat gently until slightly thickened, without boiling.

Helpful Tips

Low and slow - Milk overheats quickly; keep it medium-low heat and stir often, especially once the egg yolks go in. Never boil (the eggs will scramble).
Sweetener options - I like turbinado for more caramel flavor and thicker body but maple sugar pairs excellently with nutmeg. Avoid honey here as it can overpower.
Straining is key - Even if you think it looks smooth, strain it. It gives a silky, velvety finish.
Spiced eggnog - To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.

Serving Suggestions

Eggnog is great on its own as a creamy, seasonal drink, but you can also serve it alongside simple holiday treats like almond orange cookies, coconut flour banana muffins, or hazelnut butter cookies.

For a little extra flair, sprinkle cinnamon, nutmeg, or pumpkin pie spice on top before serving. You can also add a splash of rum, bourbon, or brandy for an adult version. Serve it up in those holiday reindeer mugs - Cousin Eddie would approve.

A thick, creamy drink is being poured from a clear bottle into a glass. The drink is pale and frothy.

Frequently Asked Questions

How do I store and reheat eggnog?

Store leftover eggnog in an airtight glass container like mason jars or weck juice jar in the fridge for up to 3–4 days. Shake or stir well before serving, as some separation may occur.

What alcohol goes well with eggnog?

Any dark spirit pairs well with the flavor and texture of eggnog. Think a combination of brandy, dark rum and Cognac. Because these spirits would be used as mixers, it's not necessary to purchase the most priciest and prime variety. Go for the middle shelf instead of the top shelf in the alcohol aisle.

How to temper eggs in eggnog?

Tempering eggs is essentially the process of slowly warming the eggs before introducing them to drastic increase in temperature. The slow addition of the hot liquid dilutes the uncooked egg proteins, making it impossible for them to clump up when heated. Here's the simple process:
1. Bring the milk and sugar to a gentle boil.
2. Whisk the egg yolks and sugar in a medium bowl. Save the egg whites for another use.
3. Slowly add the hot milk to the eggs, 1-2 tablespoons at a time and whisk constantly.
4. Stir constantly to avoid eggs from curdling.

Looking for more tasty drinks? Here are some ideas:

Did you make this eggnog? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

eggnog poured into a glass from a glass bottle.

Print Recipe

5 from 1 vote

Homemade Eggnog Recipe

Eggnog made with milk, egg yolks, and natural sweetener for a creamy, lightly spiced drink you can make at home.

Prep Time5

Cook Time25

Chilling Time1

Total Time1 30

Course: Drinks

Cuisine: American

Keyword: egg nog recipe, eggnog, homemade egg nog recipe, how to make eggnog, traditional eggnog recipe

Servings: servings

Calories: 298kcal

Author: Anya @ Prepare & Nourish

Ingredients

3 cups whole milk
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
pinch of sea salt
6 egg yolks
½ cup turbinado sugar or maple sugar, coconut sugar

Instructions

In a large saucepan over medium heat, combine 3 cups whole milk, ½ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of sea salt and heat to approximately 120°F. Stir regularly to avoid scorching.
In a medium size bowl, whisk the 6 egg yolks with ½ cup turbinado sugar. Whisk briskly until mixture turns pale yellow and slightly creamy.
Incrementally, add the hot milk mixture to the whipped yolks, ½ cup at a time, whisking the entire time. Constantly stir to temper the yolks with the hot milk.
When mixture has been thoroughly combined, pour everything back into the saucepan and warm over medium heat. Stir for another 4 minutes until mixture is thickened but be careful not to bring it to boil.
Strain the eggnog over a sieve to catch any egg clumps or large chunks of spices.
Allow to fully cool, then move to the refrigerator to chill thoroughly. Add whipped cream and dust cinnamon or nutmeg.

Notes

Recipe makes approximately 1 quart.

Storage: Prepared eggnog will keep in the refrigerator for up to a week, but no later than the expiration date on the milk used for the recipe.

Helpful Tips:

Low and slow - Milk overheats quickly; keep it medium-low heat and stir often, especially once the egg yolks go in. Never boil (the eggs will scramble).
Sweetener options - I like turbinado for more caramel flavor and thicker body but maple sugar pairs excellently with nutmeg. Avoid honey here as it can overpower.
Straining is key - Even if you think it looks smooth, strain it. It gives a silky, velvety finish.
Spiced eggnog - To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.

Nutrition

Healthy Vegetable Soup Recipe

This Healthy Vegetable Soup recipe is a seasonal favorite. It boasts all the hearty and delicious veggies, nutritious bone broth and is paleo, Whole30, and low carb The best part is you can have this on your dinner table in under one hour.

Healthy Vegetable Soup Recipe

This Healthy Vegetable Soup Recipe is one of the easiest recipes to have in your back pocket. With the heartiest part of the recipe prepared in advance, the soup comes together in approximately 40 minutes.

It's full of flavor and packed with nutrition. The best part is that it's so versatile - depending on the seasonal vegetables and according to each one's diet. It's easy to omit or add vegetables to make it Whole30, paleo, GAPS and low carb compliant.

Lamb and Vegetable Soup - Lagman Recipe

This healthy vegetable soup was actually inspired by a childhood favorite of mine - Lagman Soup.

Lagman is an Uzbek soup that is typically made with lamb and a variety of vegetables. Traditionally, it is poured over spaghetti, making it into a soup much like Chicken Noodle Soup.

Lamb is generally the meat of choice in Lagman because it is most accessible in Central Asia part of the world.

If you are looking for non organic meat, consider buying lamb next time you are at the supermarket. It is the best bet for non organic farmed animals. The reason is because lamb is a grazing animal, by their very nature preferring grass as their source of food instead of feed which is often full of GMO grains prepared by the farmers.

Though this soup was inspired by Lagman using lamb as the meat, it is quite easy to modify it using beef, chicken, or even all vegetables.

What gluten free "pastas" can I use for Healthy Vegetable Soup?

You may use any gluten-free pasta or noodles. To keep the broth clear, I would cook the pasta separately and rinse in cold water.

If you are using white rice pasta (like in this Chicken Noodle Soup), you can just soak the pasta in luke-warm water for 10-15 minutes, separating with a fork periodically. Drain and rinse before adding to soup.

A better option would be to use zucchini or spaghetti squash instead for added nutrition. Don't let the spaghetti squash intimidate you. There are three ways to cook it and you can achieve that similar al dente texture that we all love in traditional spaghetti. Find out How to Cook Spaghetti Squash for Longest Strands here.

To add zucchini to soup, you can either spiralize your zucchini or julienne into small strips as shown in photo. Alternatively, you can also just dice it or slice into half moons.

If using spaghetti squash or zucchini (or another other vegetable "pasta" for that matter), add at the very end and make sure the heat is off otherwise you risk overcooking the veggie noodles.

How do you make vegetable soup from scratch?

The best part about vegetable soup is the ease in which you can make it from scratch. You may use any broth as the base: chicken, beef, pork, even vegetable broth will work. Of course, the preference is always homemade but store bought will work too.

For instructions on how to make nutrient-dense bone broth, using roasted marrow and knuckle bones, check out this post on Three Ways to Make Bone Broth.

You may add more sustenance to your vegetable soup by adding healthy protein such as lamb, chicken or beef. You can either cook that separately or make meat stock and use both of those components. I prefer to pick the meat off the bones if needed and add the meat part back to the soup, discarding the bones.

What can I add to vegetable soup?

One of the greatest advantages to vegetable soup is that you can truly enjoy this year round, depending on the seasonal vegetables. You can also make it entirely vegetarian by using mushroom or vegetable broth and a good variety of veggies.

During the cooler months, load the soup up with squashes, root vegetables, mushroom, cabbages, Brussel sprouts, kale, and broccoli.
During the warmer months, go lighter with asparagus, peas, zucchini, bell peppers, spinach and a touch of lemon.

Take care to add delicate vegetables such as spinach and zucchini near the end and preferably once off heat so you don't overcook those veggies.

This soup is also a great option for those on a healing diet such as Whole30, paleo and low carb. It's easy to customize based on what foods should be omitted.

Even though this seasonal soup is full of vegetables, it still makes a hearty and filling meal. But if you wanted to get more mileage out of this Healthy Vegetable Soup, you can add previously cooked meat to it.

Can I add meat to vegetable soup?

Yes, and I often do.

Since this Healthy Vegetable Soup recipe is largely based on the Uzbekistan soup, Lagman, I prefer to use lamb as my meat of choice. I make meat stock using stew lamb directly in my Instant Pot. I then use that broth and the tender lamb in this soup.

Other options for healthy protein is leftover roast chicken, shredded pork, or even ground beef, provided that it's browned before adding. I would steer clear of anything with very strong flavorings (i.e. taco meat).

Be sure to add your choice of previously cooked meat along with the potatoes to give it plenty time to absorb all the flavors and reheat properly.

Printable Recipe

Bowl of healthy vegetable soup with zucchini noodles, potatoes and mushrooms.

Print Recipe

4 from 6 votes

Healthy Vegetable Soup Recipe

Loaded with seasonal veggies and nutritious bone broth, this soup is a powerhouse of nutrition and can easily be ready in under one hour.

Prep Time15

Cook Time30

Resting time15

Total Time1

Course: Soup

Cuisine: American

Keyword: GAPS, low-carb, paleo, Soup, Whole 30

Servings: servings

Calories: 140kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons avocado oil
1 yellow onion diced
1 carrot diced
1 celery stalk sliced
16 ounces white button mushrooms sliced
1 pint tomato sauce
½ teaspoon ground cumin
2 gold potatoes diced
3 bay leaves
8 cups bone broth
1 zucchini julienned
1 bell pepper sliced
3 tablespoons parsley
salt and pepper to taste

Instructions

Heat avocado oil in a large pot over medium-high heat. Add onions, carrots, and celery and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Add mushrooms and cook until tender. Add tomato sauce and simmer on low heat for 5 minutes.
If using, cook pasta according to package instructions.
Add cumin, potatoes, and bay leaves to vegetables. Add cooked meat, if using. Pour broth and stir.
Close the lid and bring to a boil on high heat. Reduce heat to low and simmer for 2-3 minutes until the potatoes are fork tender.
Remove from heat and add remaining ingredients: zucchini, bell peppers and parsley. Season with salt and pepper.
Close the lid and set aside for 10-15 minutes before serving to allow all flavors to blend.

Notes

To add grain pasta to soup: cook 8 ounces of pasta according to package instructions. Drain and rinse before adding to soup.
You may add additional previously cooked meat such as leftover roast chicken, pork, beef, or lamb. If using, add with the potatoes to give ample time to reheat and blend with other ingredients.
Feel free to use whatever seasonal vegetables are available to you: zucchini, bell peppers, asparagus are great during the spring. Squashes, cabbages, and kale are great options in the fall and winter time.

Nutrition

If you liked this Healthy Vegetable Soup recipe, please consider rating the recipe and leaving a comment below. ⇓

Need More Healthy Soup Ideas:

Nourishing Gluten-Free Chicken Noodle Soup
Low Carb Hamburger Soup Recipe
Instant Pot Ground Beef and Kale Soup
Easy Nourishing Fish Soup

>>> Pin This <<<

This recipe was originally published December 2014 but has since been updated to include helpful information.

ButcherBox Review - Is it worth it?

Find out what ButcherBox is, where they source their meat, if it's worth it and how to order from them to get the best value.

If you've been here for any length of time, you may have heard me talk about ButcherBox before. We have been using ButcherBox for almost three years now and have gotten pretty well versed in this area of getting the most bang for our buck.

This is a very comprehensive ButcherBox review and goes over how to order in 6 simple steps. If you are already aware of all that ButcherBox has to offer and want to take advantage of the special promotion that they are currently running, simply click here to claim your offer for FREE all-natural meat with your first ButcherBox order.

Here at Prepare & Nourish, we are all about finding easy solutions to make health and wellness achievable. We strive to always direct you to brands, companies, and products that we genuinely love, trust and personally use ourselves.

For years, finding sustainably grown, ethically raised, grass-fed protein that didn't break the bank and was easy to access has been the greatest challenge in the wellness culture.

Thankfully, those days are of the past and we now have a solution that gives you quality grass-fed beef, heritage pork, free-range chicken, and other healthy proteins at affordable prices.

In this post, we are sharing all the ButcherBox details and tips to maximize your savings.

What is ButcherBox?

ButcherBox is a meat distributor. They work with family farms and cooperatives to bring quality meats to your door every month. ButcherBox is committed to offer grass-fed, pasture-raised, heritage breed, organic, and wild-caught proteins.

The health benefits of responsibly-sourced meats are plenty. Conventional meats often contain trace hormones, antibiotics, and pesticides. Grass-fed and sustainably-raised meats, however, are void of that but they also have higher amounts of vitamins and minerals than their conventional counterparts. Grass-fed meats are also a great source of polyunsaturated fats (healthy fats) and generally taste better.

How does ButcherBox work?

ButcherBox is a monthly subscription - which is why it makes it so convenient! But...there are plenty customizations that you are free to do to make this serve you and your family best.

The idea is for ButcherBox to partially or fully serve as your monthly source of meat. So instead of going to your local meat butcher, you formulate an order of frozen meats from the comfort of your own home. You can order a mixed box or customize your own mix of beef, chicken, pork and salmon cuts based on your family needs (details on that below!).

The meat is conveniently individually packed at the peak of freshness and arrives frozen to your doorstep on dry ice, on your chosen delivery date. From there, you are free to stockpile your freezer or defrost for immediate consumption.

How much does ButcherBox cost?

It's worth mentioning right away that if you're used to purchasing conventional meat, ButcherBox prices may seem high. But you have to remember that you are getting the best quality proteins - that means grass-fed beef, heritage pork, pasture-raised chicken and wild salmon.

Even so, what I really love about ButcherBox is that they offer several options in terms of cost, quantity and frequency based on your family's various needs. The biggest difference in cost would be in the size of box purchased.

Classic Box: $129-$149 for 9-14 pounds of meat which averages $10.64 to $16.55 per pound
Big Box: $270 for 18-26 pounds of meat which averages $10.38 to $15.00 per pound

I realize that $10 per pound of meat is nothing to make light of, especially when so many are struggling to put healthy food on the table as it is. And your own real food priorities may look entirely different, one that doesn't include organic meats but rather the cheapest cut of chicken you can possibly find. And that is okay. We hope you can use this as a resource for your future meat purchases but at the very least consider ButcherBox in ways that would maximize your savings.

Over the years, we have learned that we can afford ButcherBox on a budget, making meat cost less than $10 per pound. There's also value in serving meat as a "side" with a variety of vegetables at every meal - this helps to stretch the nutrient-dense meats even more.

ButcherBox often run member-only specials that can be added to your monthly order. I almost always take advantage of these. Some of these options include or have included in the past:

5 pounds of bacon for $25
3 pounds of chicken drumsticks for $12
10 pounds of grass-fed ground beef for $49.99
2 pounds of boneless country style ribs for $11.99

But here's the best part: I only use ButcherBox to purchase meats that I cannot get locally at a good price. That usually means grass-fed beef and pastured pork. I almost always opt for organic chicken at Costco (though not free-range) and this works best for us for right now. However, I regularly add a whole chicken fryer to our ButcherBox to make amazing bone broth.

Some money-friendly things to know about ButcherBox:

ButcherBox always offers FREE shipping
Your subscription can be every 4 weeks, every 6 weeks, or every 8 weeks
Your subscription can be paused in increments of 1-6 months (convenient for vacation or budget needs)
Your subscription can be cancelled at any time
Customer service is super helpful and are quick to address any issues

Think about what you are already spending on meats. You'd be surprised to find out that you are already spending close to ButcherBox prices for sustainably-grown proteins.

Does ButcherBox have good meat?

In short, we have been impressed with all their meats. When cooked right, even the chewiest of cuts (i.e. roasts) are tender and delicious. And though we're no meat connoisseurs, we can taste the difference in texture and flavor - a direct result of how these animals are raised.

The meat that we have purchased from ButcherBox has been considerably more tender and juicier than the storebought counterparts. You also have to respect the various cuts and cook them accordingly. Don't expect the same marbled tender juiciness from a roast as you would from a steak.

When animals are humanely raised - they eat grass and get plenty of space to roam and exercise. As a result, the meat has less fat but more healthy omega 3s and other vitamins. If you're not used to grass-fed/grass-finished beef, you may notice a gamey flavor. That is a result of sustainably raised cattle. Humane and ethical practices means better meat - so all parties benefit.

One of the reasons we love ButcherBox is because they partner with small farms and cooperatives to bring high-quality protein to kitchen tables across the country. We appreciate their dedication to humane sourcing and source meat from ranchers they trust. We always seek to support our local farmers with our wallets. Here's a snapshot of the kinds of meats ButcherBox sources form small farms:

BEEF: 100% Grass-fed and grass-finished beef, humanely raised, never given antibiotics or added hormones, pasture raised, great source of omega-3s, vitamins, and minerals
PORK: heritage-breed pork, humanely raised, never given antibiotics or added hormones, "old world" genetics for fine marbling and flavor as nature intended
CHICKEN: free-range, USDA certified organic with certified organic feed, Global Animal Partnership certified, humanely raised, never given antibiotics or hormones
SEAFOOD: wild caught, sustainably harvested, no artificial coloring or additives, never given antibiotics or hormones

How does ButcherBox ship their meats?

ButcherBox ships their meat in sturdy boxes, with frozen individually-wrapped cuts packaged well on dry ice. After nearly three years of being a ButcherBox customer, I can vouch for their care in the shipment of the meats. They vacuum seal their meats and it is delivered frozen solid.

The packaging is so well done that it remains solid for the entire day until I can get to it in the evening. A few times, the outer edges of some chicken packages wasn't frozen solid, but it was still partly frozen that I had no concerns leaving it in the box well into the evening.

Can you cancel ButcherBox at any time?

Yes, you may cancel your ButcherBox subscription at any time prior to next delivery. You don't even need to email or call them - it can all be done from your account and there are NO cancellation fees.

Is ButcherBox worth it?

For our family - YES! It may be different for yours but keep reading for a comprehensive analysis.

The amazing quality, fair value and convenience that ButcherBox offers is unparalleled in the industry. But let's look at some of those pros and cons to a ButcherBox subscription.

PROS

Convenience - ButcherBox does the heavy lifting for you on this one. Curating, selecting, and delivering quality meat - so you can focus on other important things. The beauty of a delivery service is that we can order quality meat from ranchers we trust without having to leave our home. Consider the time it would take to drive down to the butcher and hand select your monthly meat, especially when there are so many other valuable things you'd rather be doing.
Variety - If selecting the mixed box, ButcherBox will curate the cuts for you. This is great if you're wanting to experiment with cuts you normally would not purchase. If selecting the custom box, you can still have a good variety of different cuts in your box. ButcherBox has also expanded from just beef and chicken to now include pork and seafood.
Quality - As mentioned above, quality of meat is exceptional and of great value to us, as is to ButcherBox.

CONS

Cost - There's definitely a cost difference between conventional and grass-fed meat. ButcherBox meat may even be more costlier than comparable meat from your local cow share or supermarket. (That's why I generally try to get cuts from ButcherBox that isn't available to me locally) This is one area that each family will have consider based on their unique needs. Do the best you can to eat well without hurting your budget.
Amount - ButcherBox accounts for how many meals you can get out of a box. For example, a small mixed box will have 9-11 pounds of meat at $5.38 per meal for 24 meals. That could be enough meat for 10-12 dinners for 2 people or 5-6 dinners for a family of 4. You want to be mindful of what is included in each box and consider what you would serve it with. You may potentially need to supplement accordingly with meat sourced elsewhere.

I understand that ButcherBox isn't for everyone. As mentioned before, the quality of meat may not be a priority for you in this season of life. Or perhaps you're working through some health issues and you are concerned with the quality of your meat. Wherever you find yourself on this spectrum, we hope this ButcherBox review was helpful to you whether you're going for it now or sometime in the future.

How to order ButcherBox

If you are ready for your first order of sustainably raised meats from ButcherBox, follow these simple instructions.

Step 1. Choose your box

When you first sign up with ButcherBox, you will be prompted to add your email, which will then lead you to a screen where you can select one of several different types of boxes:

Custom Box
Mixed box (chicken, pork, beef)
Beef & Pork box
Beef & Chicken box
ALL beef box

We typically get the custom box (you can always change it in your account settings) because it allows the flexibility to customize my preferred cuts of meat.

Step 2. Choose your box size

If you choose a pre-curated box (all but custom), you will then be prompted to select the size of the box. A classic box, or in this case, small is $129 which will give you 8-11 pounds of meat. Big box is priced at $238 for 16-22 pounds.

If you decide with custom box, the price is slightly higher. But you're getting slightly more meat and potentially prime cuts of meat. This is our preference since we can really get the most value when we are able to customize our own meat box.

Step 3. Choose your frequency

The frequency will default to a delivery every 4 weeks. However, you can change that to every 6 weeks or every 8 weeks when you select your box size. This is helpful when traveling or to meet budget goals.

Step 4. Choose your meats

You will not see this screen if you selected a pre-curated box (all but custom). However, if you are going with a custom box, you will select your meats. With this option, you can customize exactly what you want to receive in your box. You can see all the options and how to get the most bang for your buck.

It's clear on this screen how you can maximize your ButcherBox delivery. For example, you can select 6 of the Bone-in Pork Butt at 5.5 pounds each. At checkout, you will pay $149 for 33 pounds, making it just $4.51 per pound of heritage-breed, pastured pork. Alternatively, you can also select 2 of the boneless pork chops, 2 Italian sausage, and 2 ground pork for a total of 12 pounds. At $149 for 12 pounds, you are coming up at $12.41 per pound.

Selecting a custom box is great to maximize your savings (as in the pork butt example above) but it's also a savvy way to purchase expensive cuts (filet mignon and other premium steaks) at a much more affordable price.

Step 5. Choose your add-ons

Add-ons are specials that can be added for an additional cost to your regular meat order. They vary from month to month and are often on seasonal rotations.

Step 6. Checkout

The last step is to input your shipping and billing information and you are done. If there are any current offers that you have claimed with sign-up, they will show up on the right side under Order Summary. Note, that these offers vary depending on time of signup but I include details on how to claim an offer for FREE Thanksgiving turkey below, as an example.

Remember, you can always change the type, size and frequency of your meat subscription. You can also always ALWAYS cancel at any time.

How to get a FREE all-natural meat

Claim your FREE 10-14 pound free-range, all natural Thanksgiving turkey HERE (<<< this link will automatically take you to whatever current deal ButcherBox is running) with your first ButcherBox.

This is such a great deal - one you can't pass by! Picking out a turkey always seemed daunting to me, not to mention the price tag for a natural turkey. Take advantage of this special offer now through November 14, 2020.

Just go HERE, enter your email address and "claim offer" to get the ~~FREE Thanksgiving turkey~~ FREE all-natural meat automatically added to your order.

Get Your First ButcherBox

We hope this review was helpful to you as you seek better and healthier ways to feed your family well. We hope it make you more confident about ordering your first ButcherBox. Click here to claim special offer and enjoy the quality meats that ranchers across the world take so much pride in.

Healthy Recipes using ButcherBox meats

Instant Pot Ribs Recipe (using ButcherBox St.Louis Style ribs)
How to Make Real Bacon Bits (using ButcherBox bacon)
Best Taco Meat Recipe (using ButcherBox ground beef)
Sheet Pan Garlic Butter Salmon with Asparagus and Potatoes (using ButcherBox wild salmon)

If liked this ButcherBox review, please consider leaving a comment below ⇓. Also, be sure to follow us on Facebook, Instagram, and Pinterest.

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67 Best Gluten Free Holiday Recipes + Healthy Menu Ideas

Wrap up your healthy holiday menu with these 67 best gluten-free holiday recipes. From healthy appetizers to gluten-free holiday desserts, this collection ensures a flavorful and joyful celebration for everyone at the table. These amazing menu ideas are exactly what you need to keep your family well-fed during this busy season or if you are planning a special holiday dinner.

collage of holiday recipes with text overlay that says 'gluten-free holiday recipes'

The holidays are here and with that comes plenty of delicious food. Days are filled with various activities and events and lots of entertaining - no wonder it's a favorite season for many! But holidays can also be a challenging time when you're following a certain way of eating.

To help you stay on track with healthy eating during this holiday season, we've compiled this list of healthy gluten-free recipes that everyone will love. But don't limit these gluten free recipes for the holidays only - they're great served up on a busy weeknight too!

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Healthy Gluten-Free Holiday Dinner Menu

This collection of healthy gluten free holiday recipes will not leave any guest deprived when faced with all the party food galore. From favorite brunch recipes to serving a crowd and ending the evening with delicious gluten free holiday dessert, this round-up has you covered.

If preparing healthy real food is just as important to you during the holidays as it is any other time, get ready to bookmark this collection of Healthy Holiday Recipes. Some of these recipes are paleo, GAPS, and low carb but all of them are gluten-free with an emphasis on traditionally prepared foods.

Tips for Making Gluten Free Holiday Recipes

Plan ahead. If planning for a holiday dinner party, it's wise to plan ahead. Start planning your gluten-free holiday menu well in advance to ensure you have ample time to source ingredients.
Buy seasonally. The holidays are an excellent time to let those root veggies and winter squashes shine. Include seasonal produce like sweet potatoes, butternut squash, Brussels sprouts, and hearty greens in your gluten-free holiday recipes.
Use naturally gluten-free foods. Instead of serving something that has been processed and manufactured to comply with a gluten-free label, embrace naturally gluten-free foods.
Offer a variety of flavors. Create a well-balanced and flavorful gluten-free holiday menu. Experiment with herbs, spices, and seasonings to enhance the taste of your dishes and make gluten-free options just as enticing as traditional ones.
Be adventurous. Use the holiday season as an opportunity to try new and exciting gluten-free recipes. Experimenting with diverse ingredients can lead to surprising discoveries.

Gluten-Free Holiday Basics

Good quality broth: A good broth can be a terrific base for soups, stews, chilis and gravies. Use chicken broth for mild soups, beef bone broth for bold stews, and this meat stock recipe can be used interchangeably for pretty much any dish. You can also swap out the water and use broth instead when cooking grains to bump up the nutrition.
Hearty gluten-free grains: Incorporate naturally gluten-free grains such as quinoa and rice. Buckwheat is often overlooked but it's such a gem when it comes to gluten-free holiday recipes. Roasted buckwheat adds incredible flavor as a side with butter or in salads. Instant Pot buckwheat is my favorite way to make as is millet Instant Pot.
Know-how's to winter squashes. Learn how to cook spaghetti squash for longest strands or air fryer butternut squash so it doesn't get mushy. These are naturally gluten free and so hearty and delicious!

collage of holiday recipes that are gluten free with 6 photos.

💭Make it Nutrient-Dense: Make sure you include organ meats and plenty of ferments with your hoiday menu to keep the foods interesting and nourishing.

Gluten-Free Holiday Appetizers

Who doesn't love appetizers? Start your evening right with a few of these healthy bite-size finger foods. Perfect for mingling and snacking, these small bites will set the tone for a festive and flavorful holiday gathering, gluten-free style.

Crispy and Tender Beef Tongue Recipe

This beef tongue recipe is crispy on the outside and tender on the inside. Top it with fresh herbs, lemon, and piquant onion for a refreshing and flavorful treat. Packed with protein and nutrients, it's a great appetizer, hors d'ouvres or even a light supper.