Scrambled

It has been hot. Simple and quick meals are in order. This can work for breakfast, lunch, or dinner. Most of the ingredients are local as well. 

I went to the farm stand today and the only eggs they had left were 4 turkey eggs. I thought they would be interesting to try. I picked some lambs quarters, basil, sage, rosemary, chives, and one pea. I sautéed all of that in butter with green onions and young garlic that I had chopped and frozen. Then I added salt, pepper, and some local raw milk cheddar cheese. I toasted some new to me gluten free bread and then rubbed it with garlic and a little butter. Added some fruit (local strawberries) to the mix and it was a yummy, healthy 5-10 minute meal. 

Tidbits

An update on what has been going on in our world: 

I made sprouts for the first time! It was super easy. I followed instructions I found on Mountain Rose Herb's youtube channel. I found a set of sprouting lids for my mason jars at a health food store, and got some alfalfa sprouting seeds. They are good, and it was fun to watch them grow.  It is definitely something I will do more often, especially over the winter when local greens are harder to find. 

Next to the sprouts- raw, local goat milk! I have been eliminating cow dairy from my diet to see if that clears up some health issues I have been having. The goat milk tastes great. 

I have been finding all sorts of things on our local yard sale page on facebook- the chives pictured here are from a lady a few miles away.  I got two chive plants from her.

Speaking of the yard sale page, we picked up quite a few bags of free mulch, bought a small wood chipper, a zoku popsicle maker, and we will be getting a puppy in a couple of months (she was born yesterday).  It has been great to find all this for a good deal, and not have to buy anything new.  It has also helped us get to know people and get to know our community.  I have learned so much already by talking to people.  We dug up the big shrub in the middle of our yard yesterday because we have other plans for there, and someone in the area wanted it.  She and I talked for 2 hours, and she told me all about the best hiking, gardening classes, canning, herb walks, etc.  We had a great time, and our plant is going to a good home instead of a dumpster.  Plus, we now have a big hole in the middle of our yard, which is a great start for what we have planned for there.

Well, that is enough of an update for now.  I made some coconut rice krispie treats (gluten-free!) that I'm going to go enjoy with my love. 

Gluten-free pancakes

Gluten-free pancakes
Make a basic gluten-free pancake mix and then add beet root powder, chia seeds, and orange zest.  So good, and the beet root powder makes them pink!  You can add as much or as little as you like.
My recipe is similar to this:
1 C gluten-free flour mix (King Arthur, Bob's Red Mill, etc)
1 egg
1 tsp baking powder
pinch baking soda and salt
freshly grated nutmeg, and sometimes some cinnamon
1 tsp orange zest
1-2 TBL chia seeds
3/4 C- 1 C milk (local, organic, non-homogenized cow's milk or nut milk)
1-2 TBL beet root powder
3-4 TBL coconut oil or butter (I melt it in the cooking pan and then pour most of it into the pancake mixture, leaving a bit in the pan to cook the pancakes in)
Whisk everything together.
Can also add berries and/or nuts while cooking.
Serve with real maple syrup, honey, or berry sauce.

I do not suggest using most gluten-free flour mixes a lot, as they can still contain starches that spike your blood sugar quite high.  I have not tried this with almond or coconut flour. The nutmeg and orange zest give it great flavor, and the chia seeds add a nice light crunch. They are great serves with real maple syrup.