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Thanksgiving is absolutely my favorite gathering. Our family loves to make nearly everything from scratch & it's so important that we prepare well & follow a schedule to make it all happen! Many hands make for easier work, so I figured it would be helpful to make it a blogpost, so that everyone helping this week will have a reference! I'll work on getting our recipes uploaded for everyone by next Thanksgiving... we for sure have our traditional recipes & we all look forward to enjoying our special dishes on Thanksgiving!
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2 1/3 cups Flour (360 grams) I used King Arthur Bread Flour
4 Tbsp Avocado Oil or Olive Oil 3/4 tsp Celtic Salt 1 cup Warm Water (boiled and cooled) Move oven rack to the bottom position & preheat your oven broiler on high. Prepare a large baking sheet by lining with parchment paper. Dust with a bit of flour. In a medium sized bowl measure flour & salt & whisk. Pour warm water over the flour & salt. Add the oil. Mix with a wooden spoon and then your hands, ensuring the oil is evenly dispersed throughout the dough. The dough will be soft & a bit sticky. Be sure not to overwork it or it will make a tough bread. Form into a ball & place on the parchment paper, squish it down with your hands and then use a rolling pin to roll it the rest of the way out into about an 8” by 15” oval. You can move the parchment to your countertop and then back onto the baking sheet if that’s easier. The parchment makes it easy to transfer the dough. Use a knife and lightly score/slice stripes in the top of the dough, two directions, making diamond shapes, then poke all over with a fork. Place on the bottom rack in the preheated oven and broil for about 5-6 minutes, then flip over & broil another 5-6 minutes. The bread will be spotted with golden brown when you know it’s ready on each side. Remove from the oven and cool just a few minutes. Serve immediately warm or when cooled. It’s delicious both ways! * This bread is cooked on the high broil setting to replicate a traditional bakers oven. This allows for hot high cooking temp and will puff up a bit and brown nicely. All purpose flour works great too! Some people love to make this with wheat or einkorn, I just prefer the milder flavor of bread flour or all-purpose. Salt quality is important. Choose Celtic sea salt or high quality salt flakes or something similar. Regular table salt isn’t as good or good for your body. I do love making this with olive oil as well, but sometimes it can create a very strong overpowering flavor, which I don’t prefer. It just depends on the type of olive oil I have… if it’s a strong one, I go with avocado oil to create a milder flavor in the bread. When I was little we celebrated the biblical feast of Passover & The Days Of Unleavened Bread… I used to love making my peanut butter & jelly sandwiches out of this bread. The taste is very nostalgic for me… I really love this bread. The process of making unleavened bread is symbolic & points to Jesus in several ways… The stripes and holes & the breaking of the bread symbolize Jesus’ sacrifice. “But he was pierced for our transgressions… by His stripes we are healed…” it’s a beautiful tradition. Try our easy one dish breakfast bake! This one is a crowd pleasing comfort food! This recipe is so simple and so versatile! Use whatever veggies, seasonings and cheeses you’d like to customize your recipe and use up what you have on hand! As long as you have the basics (potatoes, eggs & cheese), you're good to go! * Try a Mexican style casserole by adding green chilies or jalepeños, olives, tomatoes, and pepperjack cheese. * If you’d like to add some more protein, cut up some cooked sausage or bacon & add it to the top of the potatoes before you pour over the egg mixture! * I like to make this in a big 13x9 and it serves 4-6 people. Only cooking for two? You can reduce the amounts and make it in a smaller pan if you’d like. Keep in mind your baking times will be shorter if you do so! Feeding a crowd? Double up your recipe & bake two 13x9 pans! * To prep this the night before, prep & cook the potato concoction and then refrigerate overnight. Remove in the morning and allow to warm up to room temperature while you prep the rest of the recipe! This will save you about 40 minutes! Ingredients:
Dice potatoes and onion and toss in a large bowl with a couple tablespoons of olive oil, salt, pepper & granulated garlic. For this recipe, I used about 1 tsp of salt, 3/4 tsp of pepper, and about 1 tsp of granulated garlic. Stir with a spoon and ensure potatoes are evenly coated. Preheat oven to 425 degrees. Melt 6-8 Tbsp butter in 13x9 dish in the oven while it’s preheating. Watch carefully and remove once butter is melted. Once butter is melted, remove the dish from the oven swirl it around to evenly coat the dish with butter. Add the potatoes evenly to the dish & bake for 15 minutes. While potatoes are baking… Crack your eggs into a large bowl and add milk and a bit of salt & pepper. Use a wire whisk or a fork to break the yolks and whisk the milk with the eggs until combined well. Add your veggies to the eggs. This is when we added our red bell pepper and arugula. Save the green onions or chives for the top AFTER the casserole is baked. Set aside while potatoes are still baking. At the 15 minute timer, stir the potatoes & place back in the oven 15 more minutes. Once the 15 minutes is up, stir the potatoes once more, making sure to scrape from the bottom and sides… add some fresh chopped garlic to the top of the potatoes (optional, but we love it & it’s so good for you!). Place back in the oven for 10-15 more minutes, just until the potatoes look browned to your liking. Remove from the oven & pour in your egg mixture making sure to evenly distribute any veggies you’ve added. Bake 15 minutes or until a toothpick poked into the middle comes out clean. Sprinkle shredded cheese on top and place back in the oven for 5-10 minutes, depending on how you like your cheese baked. Sprinkle green onions or chives on top and let rest 5-10 minutes before serving. Cut into squares and serve with a dollop of sour cream (or ketchup).  4 cups blackberries
1 cup Medjool Dates 1/4 Cup Raw Honey 1/2 tsp Himalayan Salt 1/4 Cup Chia Seeds Splash Vanilla Extract Splash Lemon Juice (our fave is Santa Cruz Organic or a squeezed lemon) ~ Add all ingredients into a Vitamix. ~ Blend like a smoothie.. Start at 1 and increase to 10, til smooth. ~ Refrigerate in glass jars. Our jam is so yummy on sourdough pancakes, toast or over vanilla ice cream! Tips: Raw jam lasts 3 weeks in your refrigerator or 1 year in the freezer! You can use other fruits too! You can substitute the honey for maple syrup! If you'd like to make less jam, just half the ingredients & you're good to go! 1 1/3 C Unrefined Coconut Oil (make sure it's soft)
1/2 C Raw Honey 1 C Cacao Powder 2 tsp Vanilla Extract 6-8 Drops Tangerine Essential Oil (food grade) 1/4 tsp Sea Salt Optional, but super good & adds a little crunch! 2 Tbsp Hemp Seeds 1 Tbsp Chia Seeds Place all ingredients in food processor, except for the hemp and chia seeds. Process until smooth. Pour into a parchment paper lined large cookie sheet, and evenly spread the chocolate. Sprinkle hemp and chia on top, use a spatula to gently blend in to the top layer of chocolate. Refrigerate or freeze until hardened. Perforate with a knife and break or cut into squares. Store in refrigerator or freezer. Variations: Try another essential oil, like orange or peppermint (use less, it's strong!)!  I'm sure we will be refining this a bit, but here's what we made & they turned out great! :) I'd like to try adding all of the ingredients and fermenting overnight... if that works we will update our recipe! 1 cup fed & bubbly sourdough starter (241 grams) 2 3/4 cups flour (330 grams, divided) 1 cup milk, warmed to 100-110 degrees (245 grams) 1 Tbsp maple syrup (or honey) 3/4 tsp salt 1 tsp baking soda cornmeal for dusting Important note on cooking your English Muffins: Be sure you heat your pan on LOW... this is SO important. These love to be cooked LOW & SLOW. Check them at 3 minutes and don't let them over-brown... this very much depends on your burner and pan. Once you've cooked both sides, use a digital thermometer & check the middle of a muffin, making sure it's reached 200 degrees. You dont want gooey uncooked insides! You will figure out the timing once you make one batch! In a large glass bowl, combine starter, warmed milk & 2 cups flour (240 grams). Cover and allow to rest for at least 8 hours. I like to leave it overnight. It's going to expand quite a bit, so be sure your bowl is plenty big! In a separate small bowl add remaining 3/4 cup flour (90 grams), salt & baking soda. Use a whisk to combine well, cover & set aside for the 8+ hours or 'til morning! After the dough has set, add maple syrup and stir to combine. Add the contents of the small bowl to the dough & mix with a wooden spoon to combine well. On a well floured surface, turn out the dough & knead for about 5 minutes, adding more flour if needed. Dough should be elastic and only slightly sticky. Use a rolling pin or your fingers, roll/press out the dough to ½" in thickness. Use a biscuit cutter or a glass dipped in flour to cut 10 rounds. Place on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature. I like to set mine on my dining table in our sunroom & watch them happily rising. Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover with a lid and cook the first side for 3-4 minutes. Turn the muffins over and cook for an additional 3-4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.) Be careful to ensure your pan is at LOW heat & you place the lid on right away. These muffins like to be cooked low and slow and covered up! I also like to remove the residual cornmeal from the pan between cooking batches. You can serve them immediately & they can be enjoyed as is or sliced & toasted!  This recipe serves healthy portions for a family of 4. 1/4 cup grass fed butter 1/4 cup flour 1/2 tsp sea salt 1/4 tsp cracked black pepper 1/2 tsp ground dry mustard 2 cups milk 4 oz cheese, grated 1/2 tsp dried parsley In a small bowl, prep your flour & seasonings by mixing the flour, salt, pepper, ground mustard & set aside. Have your milk & grated cheese measured & ready to go as well… once you start cooking, this sauce prep goes quickly! In a medium saucepan, melt your butter on medium heat. Once it’s mostly melted & bubbly, go ahead and add in the bowl of flour/seasonings & make a roux! Whisk the butter, flour & seasonings for about 2-4 minutes until fragrant, bubbly and thickened. Be careful not to overcook! Once your roux is ready, gently add in the milk a little at a time, keep whisking its you pour it all in. On medium high heat, continue whisking until the sauce has thickened and it begins to stick to the whisk. Remove from heat, continue whisking and add in the grated cheese. Whisk in the dried parsley. Use a small ladle & serve immediately over Italian pasta! Other ways to enjoy this cheese sauce: This cheese sauce is also so delicious on other foods too, like eggs & veggies! If you like garlic cheese, add in about 1/2 tsp ground garlic or a few cloves of fresh chopped garlic with the flour and seasonings! Garlic cheese sauce is so yummy! Baked Mac & Cheese Preheat oven to 350 degrees. Butter a casserole dish. Stir cheese sauce into cooked pasta & dump into your casserole dish. Top with extra grated cheese & seasoned bread crumbs. Bake at 350 for about 15-20 minutes, until golden and bubbly!  1 Slice of Sourdough bread 1 mini cup of smashed avocado (or 1/2 avocado, sliced) 1 Tomato, sliced Handful of Arugula Olive Oil Balsamic Glaze or vinegar Sea Salt & Cracked Pepper Toast your slice of sourdough. While it’s toasting, you can slice your tomato. Spread the avocado on the toast. Top that with the sliced tomato. Salt & Pepper the tomato. Top with arugula. Drizzle the olive oil & balsamic glaze. Add your protein rich side & dig in! We like to serve this with a protein rich side, like cottage cheese. You can also add a fried egg to your avocado toast, so yummy! We love fresh avocados, but sometimes we don’t have the best produce available and avocados can be disappointing. Wholly Avocado makes little mini cups of perfectly ripened avocados with a bit of sea salt, it’s equal to about 1/2 of an avocado & the cool thing is, unlike a fresh avocado, these are sealed up and stay fresh! They’re so good! We’ve been picking up a box at Costco for such a good deal.. there’s 16 servings, so it lasts a while! There’s a whole lot of health benefits with olive oil & vinegar! Did you know that olive oil helps your body absorb the nutrients in your food and the vinegar aids in digestion? Olive oil contains healthy fats and antioxidants, has anti inflammatory properties, protects against heart disease, strokes, diabetes, cancer & more. It’s something you want in your life. 🫒✨   All ingredients are from an organic source. The raw nuts have been soaked and dehydrated to remove phytic acid. Nourishing Days has the perfect feature on this topic if you'd like to learn more!
We love shopping with Azure Standard for all of our pantry items & more! 1 C Raw Almonds 1 C Raw Cashews 1 C Raw Dried Coconut Zest of 1 Lemon 2 C Medjool Dates 2 Tbsp Chia Seeds 1/4 C Hemp Seeds 1/4 C Goji Berries 1/4 C Raw Honey 2 Tbsp Pure Lemon Juice 2 Tbsp Unrefined Coconut Oil 1 tsp Vanilla Extract 1/2 tsp Sea Salt 8-10 Drops of Food Grade Lemon Essential Oil Optional Additions: 1 Tbsp Healthforce Vitamineral Earth Process all ingredients in food processor (you may need to make half at a time, if your food processor is small). Roll into bite sized balls and refrigerate. Enjoy!  2 cups pecans
1 cup coconut flour 1/4 cup raw honey 2 Tbsp unrefined coconut oil 2 tsp real vanilla extract Big pinch of Mediterranean sea salt Optional Add: 1/4 cup mini or chopped chocolate chips (coconut sugar sweetened is best, if you're avoiding refined sugar! We love Azure Market Organics) ~ Blend dry ingredients in a food processor until granular and well blended. ~ Add honey, vanilla, and coconut oil and pulse until combined. ~ Press into 8 x 8 pan or roll into bite sized balls. ~ Refrigerate to chill and firm up. * If pressed into a pan: After treats are firm, cut into 1 inch square bites. |
“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”Ann Wigmore Archives
November 2025
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