Recent Recipes

Plum Nectar Drink

Incredibly sweet plums cooked down to nectar consistency and mildly sweetened with natural maple syrup is the drink of choice during a hot summer's day.

When life gives you plums, you make plum juice, right?

I love having a variety of summer drinks readily available for my family. They spend a ton of time outdoors. Biking. ATVing. Running. Walking the dog. Most of their lives (apart from sleeping time) is spent outdoors, especially during the summer when school is out. And I'm very grateful for that. Don't be fooled though, they do like their computer time but that's another story all together. I am grateful for all those moments when they do spend outside, between the trampoline, the bars, the homestead work (i.e. garden) and occasional bike run to the dog park, my family spends a lot of time outside.

Staying Hydrated

Being outdoors often also means they have to be well hydrated. Most days I have kombucha or bread kvass (coming soon!) ready for them Other days, they enjoy sipping on Real Food Punch - made with hibiscus and Coconut Herbal Milk Shake. But when you have a plum tree, it only makes sense to actually make something out of those plums and turning up the heat does not fit the bill. Plum cobblers and pie options were exhausted and my kids were begging me to make "kompot" or juice made out of fruit. Real Fruit Juice, if you will.

The only requirement is tossing perfectly ripe fruit into a large pot of filtered water and cooking it for extended period of time. You want to make sure the fruit is ripe (deep purple in the case of plums) so to extract all the sweetness that the plums have to offer. The same method can be applied to peaches and apricots, but I have to be honest, plums are my favorite stone fruit for this refreshing concoction. Something about their tart and sweet flavorings together packaged into a beautiful purple gem that has me swooned.

Plum Nectar Drink

I'm sharing this easy Plum Nectar Drink over at Simple Pure Beauty this week so hop on over HERE to read the rest of the post and check out the recipe.

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Head over HERE for this refreshing simple drink and then come back to check out other refreshing concoctions:

12 Detoxifying Infused Water Combinations
Mouthwatering Coconut Herbal Milk Shake
Real Food Punch - Made with Hibiscus

All Natural Soap Nuts Shampoo

If you're looking for a natural hair care recipe, this shampoo made with organic soap nuts fits the bill.

If you've never heard of soap nuts, you're in for a treat. Soap nuts are actually berries that contain saponin, a natural agent that works as a cleanser. They are particularly popular for making homemade laundry detergent as it breaks the surface and penetrates the fibers of clothing causing it to lift stains from the fabric.

Unlike conventional detergents that have artificial and often toxic foaming agents, soap nuts do not produce a lot of foam. But in reality, foam is not an indicator of the soap's cleaning power and rest assured, soap nuts are actually a better choice for cleaning products. Feel confident using soap nuts to wash your clothes....or your hair.

I'm excited to be sharing this easy shampoo recipe over at Simple Pure Beauty. Click HERE to read the rest of the post and find the instructions.

That's right - soap nuts are also a great alternative to commercial shampoo. I view this as a stepping stone before going completely no poo (washing hair with a gentle alternative to shampoo such as baking soda and apple cider vinegar).

Hop over HERE to see the recipe and enjoy those clean locks...naturally!

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Homemade Lip Balm Recipe

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2-Ingredient Herbal Mouthwash

Spring Rolls with Rice and Eggs

These Spring Rolls with Rice and Eggs makes a fun and filling appetizer. Stuffed with fragrant basmati rice, hard boiled eggs and garden green onions. Cooked in a healthy fat, you won't be able to stop at just one.

This post is in partnership with RiceSelect, all recipes, opinions and photography are my own. This post contains affiliate links for your convenience. See full DISCLOSURE for details.

My family is always hungry.

Let's start with that. It's no surprise that the fridge is constantly raided and "what can I eat" is a perpetual cry from all corners of the home. Needless to say, I'm constantly thinking of ways to keep my boys' tummies full for at least 30 minutes (on a good day!).

I suppose I scored a win with my family since they naturally love rice and since this humble grain is a great tummy-filler and an avenue for more nutrition (read on why), I make a large pot on a weekly basis.

White rice nutritional?

Health consumers far and wide have been inundated with articles and health fact sheets that brown rice is healthier, brown rice has more fiber, brown rice is a whole grain, on and on and on. Brown rice has been considered the "healthier" choice because it still has the bran, but it also happens to be chock full of phytate and other antinutrients.

White rice on the other hand, though considered void of nutrients, can be prepared in a way to deliver more nutrition to your body by first soaking the rice and then cooking it in bone broth. And because white rice does not contain the bran, it by default does not contain the anti-nutrients present in brown rice.

Preparation of White Rice

When I prepare rice for my family, I always do the soak and cook in bone broth method. Start by rinsing the rice well, so water runs clear. I then completely cover the rice with enough water to allow for expansion and set overnight.

I've learned it's not necessary to add an acidic medium such as whey, yogurt, or apple cider vinegar as the soaking method is sufficient to release those anti-nutrients. The following morning, drain the water (no need to rinse) and dump the soaked rice into a pot full of simmering bone broth with a 1:2 ratio (rice to broth). Season with salt and I always like to add butter for good measure. Lots of butter.

Following this method assures you have the most nutritious form of this seemingly-meager grain.

Basmati Rice for the Win

Perfectly cooked rice (in bone broth as mentioned above!), pastured eggs and green onions fresh from the garden, all encompassed in a crispy rice wrapper and cooked to perfection in a blend of coconut oil and pastured butter is a wonderful treat as a snack or a fun appetizer. This can also be prepared in advance and set on a sheet uncooked to flash freeze for those unexpected hunger pangs. That's a great use of leftover rice! #nowaste

I used Texmati Long Grain American White Rice from RiceSelect to make these spring rolls. Their non-GMO verified, fragrant basmati rice gave a perfect nutty flavor to these treats. Accompanied with pastured eggs and fresh green onions, it was a matchless combination that makes heads turn and tummies full.

Spring Rolls with Rice & Eggs

Preparation of these rolls can be a bit finicky, but it's worth it, (so-says-my husband-who-never-makes-these-rolls-to-begin-with-but-that's-a-story-for-another-day!) I will intercede and add that I do love having these in the freezer for quick snacks, so in a sense it totally is worth it having something quick and easy to prepare.

Also, wanted to mention an unusual ingredient to these rolls are the actual rice wrappers or sometimes called rice papers. THESE are the only non-GMO verified wrappers I was able to source though they are currently unavailable on Amazon. I've used THIS brand in the past with great success. Because we consume these rolls more as a treat and a snack versus a full meal, I'm comfortable with it being from another country. I just make sure it's not from China and instead look for Vietnam or Thailand labels.

Cooking with Rice Wrappers

This is the finicky part but rest assured gets easier with practice. These thin, translucent sheets must first be fully submerged in lukewarm water until it becomes pliable, 20-30 seconds. Remove the rice paper carefully, shaking excess water and lay it on work surface. Spoon about tablespoon of rice-egg-green onion mixture onto the bottom ⅓ of the rice paper so it's easier to roll. Gently, pull up the bottom of the paper and roll over the filling. Then flap the sides into the center and continue to roll into a very tight roll, pressing out any air bubbles that may have formed and shaking off excess water.

You'll become more comfortable with practice. After rolling each piece, set it aside on a sheet or cutting board. You want to have 8-10 rolls before heating up the skillet.

Tips:

After the wrappers have been hydrated in water, be careful handling them so as not to rip it.
Take care not to get rice papers wet together as they will stick to each other.
For the rolling surface, I recommend a plastic cutting board. I used my giant wood cutting board since I don't have a plastic one but find that the rice papers tend to stick to the wood more.
Don't overstuff the rolls, instead begin with a small amount of filling and add more as needed, depending on the size of your rice paper. Again, practice is key.

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4.75 from 8 votes

Spring Rolls with Rice & Eggs

Stuffed with fragrant basmati rice, hard boiled eggs and garden green onions. Cooked in a healthy fat, you won't be able to stop at just one.

Prep Time40

Cook Time30

Total Time1 10

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

Filling:

2 cups cooked long grain white rice like RiceSelect Texmati Basmati Rice
4 hard-boiled eggs, finely chopped or shredded
handful of spring green onions, finely chopped
¼ teaspoon paprika
½ teaspoon unrefined salt
2 tablespoons mayonnaise

Cooking Rolls:

24 Rice paper or wrappers
½ cup of high heat cooking fat such as coconut oil

Sour Cream Dip:

1 cup sour cream
1 teaspoon unrefined salt
2 garlic cloves, minced
1 tablespoon fresh dill, chopped

Instructions

Making the filling:

Combine cooked rice, chopped green onions, chopped eggs, mayonnaise, and spices together well in a medium bowl. Set aside.

Rolling Rice Wrappers:

Submerge rice paper, one at a time, in lukewarm water until it becomes pliable, 20-30 seconds. Remove the rice paper carefully, shaking excess water and lay it on work surface. Spoon about tablespoon of filling onto the bottom ⅓ of the rice paper so it's easier to roll. Gently, pull up the bottom of the paper and roll over the filling. Then flap the sides into the center and continue to roll into a very tight roll, pressing out any airbubbles that may have formed and shaking off excess water.
After rolling each piece, set it aside on a sheet or cutting board. You want to have 10-12 rolls before heating up the skillet.

Cooking Spring Rolls:

When you have at least 8 rolls prepared, heat large cast iron skillet and melt coconut oil, butter, or avocado oil (I use blend of coconut and butter). You want to be sure the fat is very hot before inserted the rolls into it so they brown perfectly. Cook the rolls about 5-7 minutes on each side or until golden brown.

Texmati Giveaway: Would you like to win 2 pounds of Texmati RiceSelect Basmati Rice and a canvas tote? To enter, leave a comment below and I will select one random winner. (US residents only please). Winner will be selected on June 28, 2016.

The Makings of Bone Broth - 3 Methods

Bone broth has been the number one healing food for my family. It's so convenient to use and I incorporate it into our daily meals as much as I can.

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When I first learned about Weston A. Price's research on other culture's diets and subsequently discovered Nourishing Traditions cookbook, bone broth was the one constant that I always defaulted to. Not surprisingly as most traditional cultures consume some type of broth regularly. Growing up, we had soup using made with bone broth at least every other day and I do the same for my family.

Broth is so healing and comforting. True and healing bone broth is traditionally made from roasted bones and is simmered for long periods of time to extract all the minerals and nutrients. Most broth sold in supermarkets is not nutrient-dense and doesn't qualify as a healing food. Having said that, it's always exciting to see more and more small companies emerge that practice traditional methods of making bone broth and I am always happy to support them for times when I am not stocked on broth.

Thankfully, those times are few and far apart since making bone broth is quite simple, even for the novice cook. Now that you'll have these three methods in your arsenal, there really is no excuse for not making broth at home.

Steps For ALL Methods:

Type of Bones: I like using knuckle bones, marrow bones, and chicken feet are especially great at creating that gelatinous broth. I have a baggie in our freezer for when I toss bones from roast chicken and other bones that haven't cooked down yet. Basically, any bones that have not been cooked to death can extract more minerals and nutrients. Your cooking method can also depend on the size of the bones since large bones will not fit in a standard 6-qt. pressure cooker or crock pot.

Quality of Bones: As with everything else that you prepare to set on your kitchen table, take care to know where these animals came from. I love purchasing bones from my local cattle farmer. I know these animals were not given any hormones or antibiotics and were grass fed and finished.

Instructions: Spread all bones on a baking pan and roast at 350 F degrees for 40 minutes, this enhances the flavor. Remove from pan and toss them into either stock pot, slow cooker or pressure cooker per instructions below. Add favorite vegetables like celery, carrots, and onions. Bay leaves and peppercorns are also great addition to make bone broth flavorful. Add a splash of apple cider vinegar to pull more minerals out. I like to add fresh herbs towards the last hour of cooking but if I'm short on fresh, I love using dried herbs. In a pinch, I'll throw a few tablespoons of Italian seasoning directly into the pot at start of cooking. It makes a very rich, flavorful broth. Because liquid evaporates as it cooks for prolonged amount of time, I prefer to add salt when I strain the broth at the very end so I don't inadvertedly waste it as it cooks down.

If you plan to give all the broth scraps to your pet, avoid adding any peppers, onions, or garlic to the broth as that could potentially be harmful for them. You can always season broth with later.

The Makings of Bone Broth - 3 Methods

Traditional Stock Pot Method

This was the method I grew up with and most likely the method that most people are familiar with. You want to invest in a large, stainless steel stock pot similar to this one. My stock pot holds a whopping 20 quarts. Yes, we take our broth-making skills seriously.

Instructions for making bone broth in the STOCK POT:

Toss roasted bones, vegetable scraps and bay leaves, peppercorns and other favorite spices along with a splash of apple cider vinegar to pull more minerals from the bones. Set pot on high heat and bring to a boil. When broth comes to a boil, reduce heat to barely a simmer and allow to simmer on low heat for 12-24 hours. I turn the heat off at night but if you're comfortable keeping it on low all night, particularly if your stove is electric, then feel free to do so.

It's up to you how much time you want to cook the bone broth but aim for at least 12 hours. The more time you give, the more minerals and vitamins the bones will extract into the broth. After 24 hours cooking time, you can literally crush those marrow bones between your fingers. Nothing left in them. In fact, it's always a gamble whether or not my dog will even take come near the remnants of a bone broth since it's so void of nutrition. But I suppose, that's a sign that all the nutrition is in my mason jars.

Throw in a bunch of parsley during the last hour of cooking for more nutrition.

Stove top method produces the most amount of bone broth at any given time.

Perpetual Slow Cooker Method

After learning that I can make bone broth in my slow cooker, I didn't bat an eye and graduated from the stock pot to the slow cooker. The biggest advantage to using the slow cooker over stock pot was that you get a perpetual flow of bone broth. What that means, in short, is bone broth all.the.days.of.your.happy.life.

Instructions for making bone broth in the SLOW COOKER:

Simply add roasted bones, kitchen scraps, seasonings, and a splash of apple cider vinegar to the slow cooker, cover completely with filtered water, turn it on low and walk away. After at least 24 hours, you may begin using the broth. Using a ladle or glass measuring cup, remove the amount of broth needed and pour it through a fine-mesh sieve to catch all debris and herbs. Replace that broth with an equivalent amount of water and continue to cook on lowest setting. Repeat the technique when you need broth again. If you're concerned this will make more broth than you can consume, be sure to check out THIS post for various ways to enjoy homemade bone broth.

Perpetual Slow Cooker method produces more broth during extended period of time.

Pressure Cooker Method

Making bone broth in my Instant Pot is by far the best method for me currently. My pressure cooker has come to my rescue on numerous occasions. This is a great method to employ when you have soup on the menu but no broth to work with. The downside to this is you're limited to slightly more than a gallon. For me, the convenience of Instant Pot bone broth outweighs this minor disadvantage because I can simply make another batch later in the week.

Instructions for making bone broth in the PRESSURE COOKER:

Place the roasted bones, vegetable scraps, seasonings and a splash of apple cider vinegar into the Instant Pot. Fill the pot with filtered water until it reaches about an inch below the max fill line. Place the lid on and seal, keeping the valve to slow release. Select SOUP, then LOW pressure for 90 minutes. Allow to naturally release pressure. When the broth has been cooked and it's safe to open the Instant Pot, remove the large pieces of bones and vegetables and strain the broth through a fine mesh sieve to catch all debris and herbs. Enjoy immediately or pour the strained broth into glass jars for storage. Remember to allow 2-inches of headspace for expansion if you're planning to freeze broth.

Pressure Cooker method makes about 1 gallon of broth in the least amount of time.

And there you have it. Three different ways to prepare healing and nourishing bone broth at home. Make sure you brush up on different ways to incorporate bone broth into your daily routine by checking out THIS post.

What is your favorite way to prepare bone broth?

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Borsch - Classic Russian Beet Soup - 30 minute method

Easy Meatball Soup

Mushroom & Bacon Potato Chowder

Parmesan and Kale Turkey Meatlets

Parmesan and Kale Turkey Meatlets - cross between meatballs and cutlets, these savory morsels will make a great meal, snack or even breakfast!

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I'm probably the world's worst recipe title person. You know, the person who comes up with witty and catchy titles to recipes. Is that even a profession? I don't know but I most definitely don't belong there. I couldn't figure out if these little gems are cutlets or meatballs. I suppose they're a delicious hybrid of the two: ground meat with other ingredients shaped into a thin cutlet.

Meatballs: {n} ground or minced meat rolled into a small ball, sometimes with other ingredients

Cutlet: {n} a thin slice of meat from the leg or ribs of veal, pork, or mutton.

Could these be made as meatballs? Sure, but the purpose of making these into thin disks is so that they cook evenly and quickly this way on a skillet. And I don't know, they tend to pop into my mouth easier when they're flat. I like my meat and potatoes, but at the end of the day, I still try to be a lady and not have ketchup and mayonnaise smeared all over my face. Speaking of which, there are so many ways you can eat these. I actually tripled the recipe once and we ate them for dinner with a large salad that same night. The following day, we enjoyed them as snacks and easy lunch. Finally, we were left with a few stranded meatlets and those were mighty fine topped with a poached egg for breakfast. They freeze well for quick and easy protein source. I use this size mason jars and stack them with parchment paper between the meatlets. Is there anything mason jars cannot hold? No, I think not. 🙂

For the sake of full disclosure, let me just say I'm not a huge fan of turkey. It's dry and unless done right, often is tasteless. Even turkey cold cuts have to be dressed up all fancy with parmesan and sun dried tomatoes. That's why I love the addition of kale and onions in these meatlets. They truly do add just the right amount of flavor and soften the texture of an otherwise very dry piece of meat. I bust out my KitchenAid food grinder attachment and run the the onion and kale through it so the veggie pieces are teeny tiny but the flavor and juiciness still remains. Just be sure to have a bowl underneath to catch all the juices (which will go into the meatlets and make them all the more juicier!)

Why have the vegetables so small? Well, it started when I was a small child. I would literally gag on pieces of cooked onion bits and that totally killed it for me. I hated the texture, still do in fact and by now, I've given up. No amount of therapy can get me over my aversion to cooked onions. That's why I always caramelize my onions well and by caramelize, I mean crispy brown. Or grind them through a food grinder attachment. Of course you can use a food processor (so jealous! mine is still on my wishing list!) to finely chop and mince the kale and onions, and while you're at it, dump all the ingredients and combine everything well.

My favorite part about these meatlets is the total hands on time, which is so minimum compared to meatballs and cutlets. No two separate bowls. No dredging in flour. Aside from chopping and grinding kale and onions, the rest of the process is pretty simple with just mixing everything together for all the ingredients to incorporate. I love easy. That's why I tripled this recipe that one day because I knew I could pull it of so...well...easily! And if you have that highly coveted food processor, this can be made in fraction of the time.

Parmesan & Kale Turkey Meatlets

In a food processor, finely process kale and onions to form a sauce-like consistency. Leave the juice from the onions, that's what makes these tender. Combine ground turkey, parmesan cheese, unrefined salt, and one egg. Mix well. Form small patties.

Using the Kitchen Aid grinder attachment, run the onion and kale through the grinder. Combine that (do not discard the juice) with the rest of the ingredients. Mix well. Form small patties.

Alternatively, you can use a box grater and grate the onions in a dish to catch all juices and very finely chop kale into thin shreds.

The purpose of finely chopping/grinding the onions is (1) to avoid the gag reflex during dinner and (2) to have the juiciest turkey meatlets ever!

Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
Transfer meatlets to a platter and enjoy!

Printable Recipe

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5 from 2 votes

Parmesan and Kale Turkey Meatlets

A tender and delicious cross between cutlets and meatballs featuring turkey and kale.

Prep Time15

Cook Time30

Total Time45

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

1 lb. ground turkey
1 medium onion finely minced or ground
3-4 large leaves of kale finely shredded
2 garlic cloves minced
⅔ cup Parmesan cheese finely grated
1 teaspoon unrefined sea salt my pick
1 pastured egg
¼ cup avocado oil for frying my pick

Instructions

Combine all ingredients together. Mix well. Form small patties.
Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
Transfer meatlets to a platter and enjoy!

Notes

Grind the kale and onions in a food processor or Kitchen Aid grinder attachment for better flavor and juicier texture.

::: Pin to save these Parmesan & Kale Turkey Meatlets for later :::

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Parmesan & Garlic Roasted Purple Cabbage

Scalloped Butternut Squash with Thyme & Caramelized Onions

Nourishing Beet Root Salad

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Simple Anti-Aging Facial Toner DIY

There's something so freeing, so liberating and rewarding about scooping dozens of skin products off your bathroom counter straight into the trash. When you go all natural and green, life becomes more simpler and you have no need for a gazillion different beauty products. For instance, apple cider vinegar is a staple in most homes and it's a universal tool in the kitchen, cleaning, and facial products. It also happens to be a great weight loss supplement, but we won't go there. 😉

When I took a natural approach to skin care regimen, by default, I took a simpler approach to taking care of my skin naturally. That involved a lot of the same ingredients but in different forms and quantities. Coconut oil can be used as an overall moisturizer as well as an ingredient in homemade toothpaste. Something that would have required two separate products can now be made out of one. Simple. Life becomes more...simple.

And as such, this toner made with anti-aging ingredients is simple too because chances are, you already have most of the ingredients on hand.

Head over to Simple Pure Beauty to find this quick DIY recipe by clicking on this link:

Simple Anti-Aging Face Toner

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::: Check out these fun DIY tutorials :::

Homemade Lip Balm Recipe

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DIY Nourishing Hairspray

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Creamed Mushrooms

This Creamed Mushrooms recipe is full of satisfying flavors in caramelized onions, garlic, rich butter and cream, finished off with red wine reduction. Great over pasta, chicken or steak!

This simple yet elegant side dish is full of amazing flavor and texture. The caramelized onions, browned mushrooms and flavorful garlic all wrapped up in creamy red wine reduction sauce.

There are so many ways you can enjoy these Creamed Mushrooms.

Creamed Mushrooms

Full disclosure: Creamed Mushrooms is a labor of love (after all, it does require 40 minutes) but it is well worth it when you have major flavor factor.

I'll be honest, this isn't one of those quick recipes. It is fairly easy, even though the term easy is subjective.

But if you've ever cooked mushrooms before, you know that they are very rich in liquid and that liquid must evaporate in order to achieve amazing flavor.

Additionally, we're starting off with caramelizing onions. That too, can be time consuming although very much worth it.

Finally, cooking with wine requires a little extra time because the alcohol must evaporate to get to the richness of the flavor.

If you're still with me, (and I hope you are because these Creamed Mushrooms are absolutely amazing!) this recipe is neither hard nor complicated but does call for an extra bit of time and attention.

Creamy Mushrooms in a cast iron skillet with a wooden spoon

Creamy Garlic Mushrooms

Garlic just makes everything better and these Creamed Mushrooms is no exception.

Mushrooms and garlic go so well together. To reduce that garlicky bite and release the pungent flavor, I add the garlic after the mushrooms have browned well.

Simply scoop the mushrooms out to the side of the pan and add the minced garlic to the center. Stir and cook for about a minute before combining it with the rest of the ingredients.

creamed Mushrooms with Red Wine

These creamy mushrooms in red wine reduction are boldly satisfying. Cooking with wine transforms the dish and adds amazing flavor and boldness.

As the wine cooks, its sugars and acids become concentrated resulting in a bold and savory flavor. Dry red wines are best for making these Creamed Mushrooms in red wine reduction.

One of the most important things to remember when cooking with wine is choosing one that you would actually drink. Skip the "cooking wines" as they often have unnecessary added salt, sugar and preservatives.

Some great reds for these creamy mushrooms are Pinot Noir and Merlot.

As the mushrooms cook in the red wine, the alcohol evaporates, the sauce thickens and the liquid reduces to a creamy consistency. The result is a luxurious red wine mushroom sauce that is perfect for chicken, pasta, and over steak.

Helpful Tip: When cooking with wine, choose one you would actually drink and skip the "cooking wines" as they often contain added sugar and preservatives.

What can be used in place of alcohol?

If you don't want to use red wine in these creamed mushrooms, feel free to use beef broth instead. Alternatively, 100% cranberry juice can also be a great substitution for red wine without sacrificing flavor.

Creamed Mushrooms in a bowl with cast iron skillet in the back and parsley garnished

Creamy Mushrooms

It's probably obvious but worth noting that creamy mushrooms have lots of rich, luscious cream.

The beauty of this elegant side dish is you can adjust the "creaminess" according to preference. Add more or less cream if you want the mushrooms to be thinner or thicker, respectively.

This will also depend on what you are serving these mushrooms with. To go over regular pasta, you'd probably want the Creamy Mushrooms to be a little on the thinner side - more like a sauce.

However, if you are serving this over zucchini noodles or spaghetti squash pasta, you would probably want these Creamed Mushrooms to be a little more set and thicker since veggie noodles already have large water content.

How to clean Mushrooms

Creamed Mushroom starts with clean mushrooms. But how do you properly clean mushrooms?

Mushrooms are a porous and delicate fungus and as a result, will soak up water easily if you wash them like you would normally wash produce. No one wants a soggy mushroom. Especially, when the goal is to brown them.

So how can you avoid that rubbery and slimy texture that often results from waterlogged mushrooms? Don't wash them!

That's right! If mushrooms are not visibly dirty, you don't have to wash them. If there is a little dirt, use a dry or slightly damp paper towel to gently rub off any muddy bits. A small paring knife can also be used to cut off any crusty parts.

Because washing mushrooms is nearly impossible without sacrificing flavor and texture, I prefer purchasing organic mushrooms, to limit any residual exposure from pesticides and other chemicals.

However, because mushrooms require very little (if any) pesticide use, it is generally fine to purchase conventionally-grown variety. So if organic mushrooms are cost-prohibitive, go with regular and enjoy these Creamed Mushrooms guilt free.

Helpful Tip: Don't wash mushrooms! They are incredibly porous and delicate and will soak up water easily. Instead, gently wipe with a slightly damp paper towel to rub off any muddy bits.

Creamed Mushrooms in a pretty floral bowl with parsley garnish

How to Make Creamed Mushrooms

The complete printable recipe is below in the recipe card for your convenience.

Let's look at the ingredients needed for this Creamed Mushrooms recipe:

healthy fats: I like a combination of butter and olive oil
onions: yellow onions are best for this recipe
mushrooms: baby bella or white mushrooms are inexpensive and work great for this recipe
garlic: what's a good Creamed Mushrooms recipe without garlic?
red wine: dry red wine such as Pinot Noir or Merlot is ideal
cream: heavy whipping cream is what you want but half and half works too
salt and pepper: salt as you go but always add as needed at the end

Step 1. Creamed mushrooms starts with caramelizing onions in healthy fats.

Step 2. Followed by adding cleaned mushrooms and cooking them over medium-high heat until tender and browned. Season with salt when mushrooms released their liquid.

Step 3. Add wine to mushrooms and onions and deglaze the pan, scraping off all the browned bits from the bottom of the pan. Reduce heat to medium-low and continue cooking to reduce and thicken wine.

Step 4. Add the cream and cook for a few more minutes as all the flavors meld and come together. Season with salt and pepper to taste.

Creamed Mushrooms in a cast iron skillet with a wooden spoon and parsley on the side

Frequently Asked Questions and Helpful Tips

Can I make Creamy Mushrooms without dairy?

The richness of real butter and heavy cream makes this side amazingly rich and delicious. However, with simple modifications, you can make these Creamed Mushrooms without dairy.

Instead of butter, use ghee and swap heavy cream with dairy free yogurt and thin out your favorite dairy free milk.

How long can I store Creamed Mushrooms?

Creamed Mushrooms can be refrigerated for up to one week in an airtight container. Freezing Creamed Mushrooms is not recommended as the water content in mushrooms and cream will be degraded during the freezing.

How can I reheat Creamy Mushrooms?

Reheating Creamed Mushrooms is one of the easiest foods to reheat sans microwave.
To reheat, bring Creamed Mushrooms to a gentle simmer over medium-low heat in a saucepan with a lid. You may need to add a tablespoon (or few) of liquid like cream, milk, broth, or water to thin out the sauce.

Helpful Tools for Creamed Mushrooms:

Sharp Knife: this is always a must in every kitchen
Bamboo Cutting Board: I always prefer bamboo cutting boards over plastic boards. They're inexpensive and come in different sizes to meet your needs.
Cast Iron Skillet: best Creamed Mushrooms happen in a cast iron skillet, a basic 12-inch cast iron will work
Real Salt: If you have not checked out my Real Food Salt Guide you can find it here. We love real, unrefined salt for all our recipes.
Serving Bowls: these have such a modern, classy look while also being very functional

How to Serve Creamed Mushrooms

Creamed Mushrooms are so versatile. Enjoy them over healthy starch like mashed potatoes, pasta, or rice. And next to a satiating protein like roasted chicken and steak.

Creamed Mushrooms are also great on toast as an appetizer. Here are some Creamed Mushrooms pairings that may work:

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

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5 from 5 votes

Creamed Mushrooms

Full of satisfying flavors in caramelized onions, garlic, rich butter and cream, finished off with red wine reduction. Great over pasta, chicken or steak!

Prep Time10

Cook Time35

Total Time45

Course: Sides

Cuisine: American

Keyword: 5 ingredients, GAPS, keto, low-carb, primal

Servings:

Calories: 260kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 yellow onion sliced
1 ½ pounds mushrooms white or baby bella, cleaned and quartered
2 garlic cloves minced
½ cup dry red wine
½ cup heavy cream or half and half
1 teaspoon real salt
½ teaspoon black pepper

Instructions

Heat butter and oil in a large skillet over medium high heat.
Add onions and saute for about 10 minutes until translucent.
Move onions to the sides of the pan to create a well. Add mushrooms, season with salt and pepper and cook for another 15 minutes or until browned and tender.
Add garlic and stir for a minute, until fragrant.
Pour in the wine (or broth) and deglaze the pan, scraping up any browned bits from the bottom of the pan. Bring heat to low and continue to reduce wine slowly over low heat for approximately 2 minutes.
Add cream and gently simmer until sauce is slightly thickened. Season with salt and pepper.
Serve warm. Great over chicken, steak, pasta or mashed potatoes.

Notes

Substitution for wine: to make this Creamed Mushroom recipe alcohol free, use beef broth or cranberry juice instead of red wine.

Substitution for dairy: to make this dairy free, replace butter with ghee and use dairy free yogurt instead of heavy cream.

Storing leftovers: transfer leftovers to an airtight container and refrigerate for up to one week.

Reheating Creamed Mushrooms: to reheat on stovetop, transfer Creamed Mushrooms to a small saucepan, add a few tablespoons of liquid (cream, milk, broth, or water) and gently warm on medium-low, stirring often.

Nutrition

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

Bacon Wrapped Potatoes

Bacon Wrapped Potatoes are a simple 2-ingredient side dish made with potato wedges and bacon. Crispy, golden, and easy to bake for any meal.

Looking for more potato recipes? 
Check out oven roasted garlic potatoes, chicken potato casserole and chicken potato salad.

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 30 minutes to bake
Cooking Method: Oven-baked
Dietary Info: Whole30, Paleo, Ancestral diet
Tools Needed: Sheet pan
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.

Reasons to Love this Bacon Wrapped Potatoes Recipe

You know those recipes that somehow work for everything? Yeah, this is one of them.

Bacon-wrapped potatoes are the side dish that also works as an easy and versatile appetizer - and no one's complaining.

They're crispy on the outside, fluffy on the inside, and completely irresistible dunked in Greek yogurt blue cheese dressing or homemade Greek yogurt ranch dressing (go ahead - double dip).

They've been a family favorite in my kitchen for years, mostly because there's zero pretense here. It's just bacon and potatoes doing what they do best: making everyone happy.

They're easy enough for a weeknight, fancy enough for a party starter, and honestly? They never last long enough to make it to leftovers.

Ingredients

uncooked bacon in a pan, potatoes in a glass bowl, black peper in a glass bowl.

Russet potatoes – Choose firm, medium-sized potatoes with smooth skin. Their starchy texture turns fluffy inside while staying crisp on the edges once baked.
Olive oil – Helps the potatoes brown evenly and crisp up while baking.
Seasoning – A light toss of sea salt adds just the right amount of flavor to the potatoes and the black pepper is freshly ground on top of the bacon.
Bacon – Use thin-cut strips so they wrap and cook evenly around the potatoes, becoming perfectly crisp while keeping the inside tender.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Use quality pasture-raised bacon (heritage breeds like Berkshire) and cold-pressed olive oil or grass-fed ghee. Pair the bacon-wrapped potatoes with a side of fermented vegetables such as spicy sauerkraut or fermented carrots to support digestion and you have yourself a hearty snack or a light meal.

cooked bacon wrapped potatoes on a baking pan.

How to Make Bacon Wrapped Potatoes

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

sliced potatoes on a wood cutting board.

Step 1. Cut

Wash and peel potatoes and cut them into quarters, depending on the size of the potato. Toss the potato wedges with olive oil and season lightly with salt.

uncooked bacon wrapped potatoes on a baking pan.

Step 2. Wrap

Wrap each wedge of potato with a piece of bacon. Place the bacon-wrapped potatoes, seam side down, in the baking dish. Season with black pepper. Bake uncovered in the preheated oven for 20 minutes.

Helpful Tips

Even wrapping - wrap bacon tightly around each potato wedge so it sticks during cooking and crisps evenly.
Uniform size - cut the potatoes evenly so they cook at the same rate.
Ensure crispy bacon - if bacon is soft after baking, broil for 1-2 minutes while watching closely to avoid burning.

💭Meal Prep Suggestion!
These bacon wrapped baked potatoes are great to meal prep and freeze for later. When ready to serve, toss them in the air fryer until warmed through and crispy and enjoy!

Bacon wrapped potatoes in a dish on a kitchen towel.

Serving Suggestions

Appetizer: Serve these as an appetizer with your favorite dips like Greek yogurt blue cheese dressing or Greek yogurt ranch dressing. Somehow a creamy dip and bacon potatoes just go so well together.

Main dish: Want a little more protein? Pair bacon wrapped potatoes with oven roasted whole chicken, Instant Pot ribs, or chimichurri chicken for a balanced and satisfying meal.

Close up of a cut bacon wrapped potato on a baking pan.

Frequently Asked Questions

How do I store and reheat bacon wrapped potatoes?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 8-10 minutes until heated through and the bacon crisps up again. These glass snap containers are perfect for leftovers.

Can I freeze bacon-wrapped baked potatoes?

For longer storage, freeze the baked bacon-wrapped potatoes on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, adding a few extra minutes to ensure even warming.

Can I use thick-cut bacon instead of thin-cut?

I don't recommend using thick-cut bacon for this recipe because the bacon won't cook through and crisp up and it will be hard to wrap the potato wedges.

Looking for more related recipes? Here are some ideas:

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

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close-up of bacon wrapped potatoes on a baking pan.

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Bacon Wrapped Potatoes

Bacon Wrapped Potatoes are a simple 2-ingredient side dish made with potato wedges and bacon. Crispy, golden, and easy to bake for any meal.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Dinner

Cuisine: American

Keyword: bacon wrapped baked potatoes, bacon wrapped potatoes

Servings:

Calories: 567kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 russet potatoes peeled and quartered lengthwise
1 tablespoon olive oil
¼ teaspoon sea salt
16 thin-cut bacon cut in half
½ teaspoon black pepper

Instructions

Preheat oven to 450°F. Wash and peel 4 russet potatoes and cut them into quarters, depending on the size of the potato. Toss the potato wedges with 1 tablespoon olive oil and season lightly with ¼ teaspoon sea salt.
Wrap each wedge of potato with a piece of 16 thin-cut bacon. Place the bacon-wrapped potatoes, seam side down, in the baking dish. Season with ½ teaspoon black pepper.
Bake uncovered in the preheated oven for 20 minutes. Flip the potatoes and bake for an additional 10 minutes or until the potatoes are golden brown and bacon is crispy.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 8-10 minutes until heated through and the bacon crisps up again. For longer storage, freeze the baked bacon-wrapped potatoes on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, adding a few extra minutes to ensure even warming.

Helpful Tips:

Even wrapping - wrap bacon tightly around each potato wedge so it sticks during cooking and crisps evenly.
Uniform size - cut the potatoes evenly so they cook at the same rate.
Ensure crispy bacon - if bacon is soft after baking, broil for 1-2 minutes while watching closely to avoid burning.

Nutrition

Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)

This delicious grain free Paleo Lemon Poppyseed Bundt Cake has the perfect blend of tartness and the delicate sweetness from honey. The rich lemon glaze is the perfect garnish atop this sweet treat.

Lemon Poppyseed Bundt Cake (Gluten Free, Paleo)

Now that we are well into spring, it's time to use up all those lemons from cooler months. What better way to do that than to make this Lemon Poppy Seed Bundt Cake?

This Paleo Lemon Poppyseed Bundt Cake is so delicious with your morning coffee (go herbal coffee HERE) or as an afternoon treat. Be forewarned, it's not too wildly sweet because I've learned that my taste buds have adapted to using less sugar than normal. It has an obvious yet gentle flavor of honey. The poppy seeds are peppered throughout and you can't miss the refreshing lemon flavor. All in all, this Gluten Free Lemon Poppyseed Cake has it all.

Helpful Tips for this Paleo Lemon Poppyseed Cake

Dairy on PALEO: Pastured butter as called for in this recipe is a healthy saturated fat with usually little lactose to cause trouble. You may use coconut cream for the heavy cream and coconut oil in place of butter if you have to avoid dairy entirely.
I bake this in a bundt cake pan such as this one. Alternatively, you may also use two loaf pans and reduce baking time by 10 minutes or until toothpick comes out clean.
It helps to have a standing mixer such as this one to cream the butter and honey together. It's not necessary though so feel free to use a hand mixer.

Printable Recipe

Lemon Poppyseed Bundt Cake | Gluten Free - This delicious grain free desert has the perfect blend of tartness and the delicate sweetness from honey.

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4.41 from 25 votes

Paleo Lemon Poppyseed Bundt Cake

This gluten free Lemon Poppyseed Bundt Cake is made with almond flour, coconut flour, and tapioca and subtly sweetened with honey.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Kid Friendly, Paleo, Primal

Servings: servings

Calories: 158kcal

Author: Anya @ Prepare & Nourish

Ingredients

For the cake:

1 ¼ cup almond flour
1 cup tapioca flour
¾ cup coconut flour
¼ cup poppy seeds
1 teaspoon baking soda
¼ teaspoon real salt
½ cup butter or coconut oil softened but not melted
½ cup honey
3 large eggs
4 large lemons zested and juiced

For the Glaze:

2 tablespoons butter or coconut oil melted
2 tablespoons raw honey
2 tablespoons heavy cream or coconut cream
½ lemon

Instructions

Cake:

Preheat the oven to 350° degrees Fahrenheit and set an oven rack in the middle position.
Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream butter (or coconut oil) and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
In a small bowl, combine the zest and juice of four lemons.
With the mixer on low speed, beat in ⅓ of the flour mixture, then ⅓ of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
Pour the batter into greased and floured pan(s) and smooth with a spatula.
Bake for approximately 50 minutes or until toothpick comes out clean.
Cool the cake in the pan for 15 minutes on a rack.
Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour – don’t rush as the glaze will just melt straight into the cake if it’s too warm)

Glaze:

Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.

Notes

|Nutrition Information Disclaimer|

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need More Healthy Sweets?

Grain Free Snickerdoodles (Paleo)

Grain Free French Crepes with Cassava Flour
Flourless Double Chocolate Muffins (Paleo, GAPS)

Grain Free Cream Puffs with Buttercream

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12 Detoxifying Infused Water Combinations

Stay hydrated with these twelve refreshing water infusions. Some of the ingredients can even be found growing in your garden.

This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See my full DISCLOSURE for details.

I'm always on a mission to include more nutrition in everything I put on the table, drinks included. That's why I love steeping my herbs overnight for a mineral-rich infusion. Another way to stay hydrated and add more nutrients and minerals is to make tasty and refreshing water combinations.

12 Detoxifying Infused Water Combinations

The following 12 combinations are simply ideas for your infused waters. There really is no limit to how many different variations you can make and I would also encourage you to make these with whatever is in season and better yet, whatever is growing in your garden.

One of the things that I love about eating {and drinking} real food is that we eat with the seasons. Raspberries during peak season will be far superior in taste and quality than berries during cooler months. Hence, the absence of raspberries in these water combos.

Starting at the top, going clockwise:

Citrus Parsley: Hydrate yourself with this blend. Simply toss sliced meyer lemons, navel oranges and a few sprigs of fresh parsley for a refreshing, slightly tangy drink. Keep the peel on the citrus for added nutrients. The parsley will offset the bitterness.

Strawberry and Oregano: I'll be honest, oregano has a strong flavor that's why it's important to pair it with something sweet and delicate like strawberries. These red beauties are the only berries in season currently that's why they make a perfect addition to a hydrating drink.

Pineapple Core and Cucumber Spears: Long after your family enjoyed the juicy parts of pineapple, you can slightly sweeten your plain water with the leftover pineapple cores. I always strive to have less kitchen waste, especially in the form of food, so I love throwing these cores along with some cucumber spears for a refreshing drink. Cut the pineapple cores and cucumbers into spears and pour ice water over them.

Apple, Aloe & Cilantro: This variation is unusual with the addition of aloe vera but aloe isn't just great for topically on sunburned skin. It's a great digestive aid and a nutrition powerhouse. The sweetness of apples and freshness of cilantro compliment the aloe. To add aloe, pinch off one of the leaves and wash well. With a small knife, slice the aloe vera leaf across lenghtwise and scrape some of the pulpy gel straight into drinking glass. Add ½ cup of water and stir vigorously. Add sliced apples and cilantro and pour additional water and ice for your enjoyment.

Apple & Fresh Dill: If there's one herb I grew up with it's definitely fresh dill. It's also the herb I add to a lot of my dishes, salads especially. And apparently, it's a great addition to infused water. Nothing special about this combo yet it quenches your thirst and is a refreshing option on a hot day.

Navel Oranges & Basil Love: Not sure if there's anything better than an orange fusion with chopped basil. I love chopping basil, but ripping it using fingers works just as great to release some of those sharp flavors.

Zucchini Strips and Meyer Lemon: Zucchini is great for infused water because it's incredibly refreshing and full of vitamins and minerals. Pair it with a sweet lemon variety like Meyer Lemon and you have a perfect combination for a hydrating drink.

Meyer Lemon Thyme: Spruce up your plain old water with simple slices of meyer lemon and a handful springs of thyme. This duo is perfect together and adds a great punch to your boring bottle of aqua.

Sweet Peppermint Drink: Adding sliced strawberries, pineapple chunks and shredded mint makes this a kid favorite. The berries and pineapple are always a hit together but not so overpowering since the mint compliments both of those.

Fresh Herbal Infusion: This is the sister drink to my regular drink of choice on a typical day. When I don't steep my herbs overnight in hot water, I opt for a simpler choice of cilantro, parsley, basil and mint together in a tall mason jar of ice water. I do prefer to rub the herbs between my fingers first to release some of the natural juices. So tasty and energizing.

Ginger and Peppermint: As with the pineapple core, the remnants of grated ginger can be reused to create a revitalizing drink that also aids in weight loss. I like to make this drink usually after making Kimchi, since reusing that unwanted piece of ginger makes me feel better. Besides, it's perfectly shredded to extract all the juices from this root, paired with peppermint it makes for a perfect combination.

Red Delicious Cinnamon: Can't let go of all the fall flavors just yet? Enjoy this cinnamon-red-delicious concoction and quench your thirst at the same time. For best flavor, pour about ½ cup of boiling water over the cinnamon sticks to extract more flavor. Add sliced red delicious apples and pour water over cinnamon and apples. Add ice to chill.

A collection of infused waters wouldn't be complete without a pretty bottle to drink from, now would it?

Don't forget to enter for a chance to win a Life Factory glass bottle, complete with silicone sleeve and a flip cap. ~~Click HERE to enter the giveaway.~~ --CLOSED--