Omelet for TWO


Omelet for Two, Please 

When Jake and I decided to cut out wheat, I started stressing over all of the things that we wouldn’t eat again.

So, I decided to make a list of all of the things that we love that we COULD eat. That list was way longer than I expected and it gave me much needed confidence. Among the first few items on that list was BACON. We love bacon. Bacon loves us. I know that there is much debate about how good or how bad bacon really is for you.

Nevertheless, We eat BACON once or twice a week and we plan to for the rest of our livesUntil death parts us or Christ returns.— That last part was in our marriage vows. The eating bacon part wasn’t. But, perhaps it should have been.

Two things about this omelet:

  1. It would be a stretch to call it “healthy”. But it does include all organic ingredients and it is GLUTEN FREE.
  2. This recipe is by the Barefoot Contessa; I simply modified it to use all organic ingredients and uncured bacon.

How to cook the best Bacon, Potato, Chive omelet you’ll ever eat.

Level of Difficulty: easy

Prep/cook time: 30 minutes

You will need:

  • 2 slices of uncured bacon
  • 5 Organic, Free Range Eggs
  • 2 medium organic Yukon Gold potatoes
  • 2 Tbsp chopped fresh organic chives (green onions)
  • 3 tbsp raw or grass milk
  • 2 tbsp organic butter


  • 10 inch Cast iron skillet

First, start with your BACON, of course.


Fry 2 (or 3) slices of uncured bacon in a cast iron skillet on medium high heat until browned, but not crispy. 


Meanwhile, dice two medium Yukon Gold potatoes into 1 inch cubes. And you may as well want to go ahead and chop your green onion while you’re at it.



Remove your browned bacon from the skillet with a slotted spoon. Add your potatoes to cook FRY in the bacon grease, still at medium high heat. Listen, I’ve just got to call it what it is. And we all know the truth.



(While your potatoes cook, whisk together eggs and milk.)

After 8-10 minutes, or until potatoes are fork tender, remove potatoes with a slotted spoon.

Clean remaining bacon grease out of skillet with paper towels.


Return skillet to medium low heat and add butter.


Pour egg/milk mixture into skillet


Then sprinkle in your potatoes.


and your bacon.


and your green onions.

Bake in over at 350* for 8-10 minutes.

Remove from oven and cut the biggest piece for yourself. Wait, what? No. No, that wouldn’t be giving and motherly. So do what I do and use this as an opportunity to work on selflessness.

Truthfully, if Jake and I eat this as a special Saturday breakfast, no—at any time that we eat this, we split it. As in cut her down the middle and grab two forks.

Don’t judge me.

I’m telling you that so that you wont spend your time making this fabulous masterpiece to split between 4 hungry people who will be left wanting more. The above stated sheer honesty was another attempt at selflessness. Yes it was. In all seriousness, the original recipe states that it will feed TWO and then goes on to suggest making another omelet in another skillet instead of doubling the recipe for one skillet.

I hope you love this omelet as much as we do.


And I hope this gives all of my GF friends a fun treat for breakfast as I find that to be the most challenging wheat free meal of the day.




Pot Roast


I am pretty sure I ate a roast every single Sunday lunch of my childhood life. Even still, when we eat at my mom’s for Sunday lunch, which happens to be almost every single Sunday of my adult life, she cooks a Sunday roast. It’s a stability thing for me now. Just Kidding. Except not really. Mom. Don’t stop! I decided last week that it should be perfectly acceptable to eat a roast on a day of the week other than Sunday. So, I cooked a roast on a Wednesday. Hello weekday roast. Welcome to the rotation.



Here’s what I used:

  • Rump Roast (I happened to use a deer roast because I had it in my freezer- if you try this, soak it in saltwater overnight before cooking. This gets rid of the wild game taste.)
  • Two boxes beef broth
  • Onion
  • 5-7 carrots
  • 7-10 Yukon Gold or red potatoes
  • salt and pepper to taste
  • olive oil or coconut oil


  • medium-large Dutch oven

Oh, and you’ll need about three hours before time to eat. Set your oven to 325*.



First, scrub and chop your vegetables; set aside. I chop my carrots in half. I leave the small potatoes whole, chopping only the largest potatoes into halves. You don’t want them too small since they will be cooking for so long. I just quarter my onion.


Next, pour two tablespoons of your oil of choice into your dutch oven, on medium-high heat.


Sear your roast for 2-3 minutes, or until lightly browned on each side.



Remove roast, set aside. Pour beef stock into your pot and use a wooden spoon to scrape all of the browned bits of goodness left over from your browned roast into your stock. Your kitchen will start smelling fabulous about now.


Return roast to the pot, adding veggies also.


Roast in oven for 3 hours (assuming that your roast is around 3-4lbs.)


Take your roast out of the oven and transfer meat to a cutting board. Let the roast rest for 20 minutes so that it wont fall apart while slicing. 

That rule tip is from my mom. I adhere to it when the people I’m feeding aren’t sitting at the table or standing around the kitchen staring at me in anticipation. So, like, never.

Slice into pieces of desired thickness and return all pieces to the vegetables and gravy. 


Serve with rice, or broccoli, or squash, or your family’s favorite veggie.

Mom says you always need to serve a green vegetable.

So I usually do that. Because she says so.

You’re supposed to obey your parents, ya know.


“Hey Momma!”


I’ll take that and call it a success.

Here’s to an easy meal for those crazy, busy days!

Happy Monday, everybody!



Elderberry Syrup

My sweet sister-in-law and I are always looking for natural ways to prevent and fight sickness for our little families. A few friends shared with us that they give their kids Elderberry Syrup to prevent and to fight the flu. Seriously, these friends swore by it. A homemade, organic remedy to prevent the nasty flu? Yes! Some for us, please! 

So, we did some research (see link way below) and set out to give it a try. It was EASY and we had so much fun preparing it!




You will need: 

  • ⅔ cup organic black elderberries
  • 5 cups of water
  • 2 T organic fresh or dried ginger root
  • 1 tsp organic cinnamon powder
  • ½ tsp organic cloves or clove powder
  • 1 cup raw honey (we get ours locally)


  • boiler
  • fine mesh strainer
  • measuring utensils
  • jar for storing syrup

First, peel and finely chop your ginger root. 



Then, add your water, berries, ginger, cinnamon, and cloves to the boiler. 



Bring to a boil, then cover and reduce to a simmer for 45 minutes to an hour. 

And sit down and have a little visit with your sisinlaw/ bestie while you wait– that’s what I did!


Remove from heat and cool for 5-10 minutes, or until warm.


Pour through a fine mesh strainer into mixing bowl.


Discard Elderberries (with a frown on your face). 


Add your Honey and mix well.


Store in a mason jar in the fridge.


Take it  yourself and give it to your family once daily to boost your immunity to colds and the flu. 

Recommended Doses: 1/2 to 1 tsp for kids and 1/2 to 1 Tbsp for adults for prevention. If you do contract the flu, take normal dose every 2-3 hours or until symptoms are gone. 

Wishing you a Happy and HEALTHY winter season.


Anna (and Katie!)


We found our recipe here:

This blog rocks my world. ^^ This gal has it going on. Check it out!

Katie ordered the elderberries here:

Homemade Bone Broth

I have started making chicken soup about once a week. It’s an easy meal to prepare, it makes a great lunch or dinner meal, it makes enough for left overs, it is best made with leftover chicken (ensuring that I can get use out of the entire whole chicken that I roast each week), and most importantly, I make it that often because my husband asks for it.

The best part of the chicken soup is the HOMEMADE BONE BROTH. The Bone Broth that I am talking about is the broth that our great grandmothers made, years ago, before there was such a thing as boxed broth at Brookshires.



There are so many health benefits from eating delicious bone broth. It is an immune boosting, gut healing, anti-inflammatory wonder! Perfect for cold and flu season. And there is no store- bought broth (even organic) that is as healthy and beneficial as a broth you make at home. It’s easy! Your home will smell delicious during the process of preparing it, and you will feel like quite the accomplished individual when you’re finished.

Here is what you’ll need:

  • 4 quarts filtered water
  • Around 2 pounds of chicken bones
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar
  • Optional: 2 chicken feet (for extra gelatin and taste)
  • Optional: 1 bunch of parsley and thyme

* I use all organic vegetables and free range chicken bones.*


  • large stock pot
  • fine mesh strainer
  • storage containers for your broth

I find the hardest part to be collecting enough bones. I store my leftover bones in a bag or tupperware container in the freezer. At our last big family gathering (with grandparents, aunts, uncles, etc.), my mom roasted two whole chickens. It hit me in the middle of our meal that I was sitting in a bone broth ingredient gold mine! I totally unashamedly asked everyone for their chicken bones! So my family was literally throwing their chicken bones in a pile on a plate in the middle of the table. It was a scene straight out of a modern day Chevy Chase Christmas Vacation film. Thanks again, family! I used those bones this week! You can get all weird about the germs from 15 different people’s left over chicken bones, but you boil them for like 1,000 minutes, so I find it to be pretty safe!


Just dump your chicken bones right into your stock pot.


Cover with 4 quarts of filtered water.


Add 2 tablespoons of Apple Cider Vinegar. (I use Bragg’s Raw, Unfiltered, Organic.) *Don’t omit this step. This helps draw the minerals out of the bones.


Chop veggies into large pieces and add to pot. (I used a few extra veggies here.)


Bring to a boil. If any scum rises to the top, simply scrape it off and discard.


Cover, then simmer on low heat for forever –specifically anywhere from 8-24 hours. The longer you cook your broth, the richer it will be both in taste and healthy minerals, etc. 


If you (or in my case, my fireman husband who also is also refusing to let me have a space heater again this winter season) feel uncomfortable having your stove on overnight or while you are gone, you can cook your broth in your crockpot. I have done it. Works great!


When cooked, pour your stock through a FINE MESH strainer into a large bowl (or two).

I don’t have a picture of this step because it was done around midnight when I tend to forget things like snapping pictures for the blog. Oops!

Store in the fridge, cooling until fat rises to the top.


Simply skim fat off of the top and discard.


Store in the fridge for up to a week or the freezer for up to 6 months. Or use it immediately to make your family some delicious, flu-busting soup!

Stay warm in this freezing weather, Y’all! And enjoy some soup with your family. They will love you for preparing it for them. I am so sure of it!



Chicken Veggie Stir Fry


Chicken Veggie Stir Fry Over Rice

Level of Difficulty: easy

Prep Time: 10 min.

Cook time: 25 minutes

This is hands down one of my favorite meals. I’m pretty sure my mom made this like every other week when I was a kid. I would watch in anticipation as she chopped each vegetable. Seriously. This dish may be the reason that I enjoy vegetables as an adult. And so, making this dish regularly is one of my plans to force gently teach my kids to love vegetables. It’s so good. Plus, It’s a super easy meal that takes very little time and requires ingredients you probably keep on hand. Can’t beat that!

You will need:

  • 4 Boneless, skinless chicken breasts
  • 4-5 Vegetables of your choice I usually use whatever I have on hand. Tonight I used 4 carrots, 2 parsnips, a small crown of broccoli, yellow squash, zucchini squash, and half of an onion. I also love to include bell peppers when I have them, especially a red one.
  • 2 tbsp. butter
  • 1 1/2 cup of cooked rice
  • Your favorite Teriyaki marinade. I like La Choy (Gluten Free)
  • salt and pepper




Begin by cooking your chicken in a cast iron skillet. 

IMG_5401   IMG_5402

Melt 1 tbsp. of butter in a large cast iron skillet. Salt and pepper chicken on both sides, sear for 3-4 minutes on each side or until cooked through. When finished, remove from skillet and let cool in a small container. This way, you can pour the juices from the chicken into your cooking veggies.


While you’re waiting on your chicken to cook, wash thoroughly and chop your veggies to the thickness of your liking. Remember that the chunkier the bite, the longer it will take to cook.


Once your chicken is removed from the skillet, melt 1 tbsp. of butter in the skillet and then add your vegetables that take longest to cook. I always add my hardest vegetables first, and the onion to make sure that raw onion taste cooks out. After 3-4 minutes, add the remaining veggies. 


Steamy! And so pretty. The food that God created for us is so colorful.

While your vegetables are softening, take chicken from the container, place on your cutting board and chop into bite size pieces. This is a perfect time to add those juices I was talking about.


I’m not really sure why there is still a piece of chicken in there for this picture. ? Silly me!


chop that chicken! 


Then add it to your vegetables.


Drizzle a cup (or more if you’d like) of the teriyaki sauce on top.


Mix well.

And of course, a taste testing opportunity will present itself here. You decide what you want to do with it. I, myself, never miss this kind of opportunity.


Serve in a pretty bowl over a bed of rice.

Did that sound bossy? It doesn’t actually have to be served in a pretty bowl… it will taste better if you do. Just Sayin’.


He’s taking the bait.

Hear my voice saying. “Wow, Shep! Look at those yummy vegetables. They are so good for you!”


Oh yeah, He’s going for it.


Call it smart. Call it sneaky. You could argue both.

What you can’t argue is how delicious this stir fry is. BECAUSE IT IS SO GOOD. Try it!


Happy Thursday Before Christmas, Y’all!



Roasted Chicken TWO ways


Recently I have been roasting a chicken for our Sunday lunch. I do love myself a good Sunday roast, but I wanted to change things up a little bit. Sometimes change is good. This is one of those times. I still needed to find a dish that I could put in the oven before church, take out of the oven when we walked in the door, and it would pretty immediately be ready to be consumed by hungry wolves or my family. Sometimes I’m confused with which is which on Sundays at high noon.

The roasted chicken has been so good that I have been trying a few new ways to cook a whole chicken. These are my two favorites so far. They are very similar recipes, just cooked differently to fit the different needs of our busy schedules.

Sunday Style Chicken

If Sunday mornings at your house are like mine, they involve lots to do and never enough time to do them. These things could include, but are not limited to: trying your best to make your hair look fabulous, dressing two kids up without any spills or spit ups before getting out the door, packing a sunday “quiet bag” for the kids, and cutting out the sunday school craft for the two year olds that you totally forgot about until just now. I need an easy dish that I can literally sling together, but that will be a really good tasting and healthy lunch to feed my family. This is it. You will need: A Dutch oven One whole Chicken Olive oil Salt and pepper One large sweet onion 6-8 carrots 1 small bag of potatoes (optional)


Remove innards of chicken. (Harvest Land already has theirs in a plastic bag. Simply remove the bag.) Rinse chicken and pat dry with a paper towel. Rub olive oil or melted coconut oil generously all over the skin and underneath the skin of the chicken breasts. Place in a Dutch Oven. Wash carrots and potatoes. Chop off ends of carrots and cut in half, making two carrot sticks, or three, depending on the size of the carrot. Quarter potatoes and onion. Place vegetables around the chicken in the dutch oven. Stuff the inside of your chicken with a large piece of the onion and a carrot. Sprinkle with salt and pepper.


Bake at 325* for 3-4 hours, depending on the size of your bird. The chicken is ready when your meat thermometer reads 160* when stuck in the innermost part of the thigh or when the juices run clear. That seems too easy and plain, doesn’t it? Oh my, it is so good! The chicken will literally fall apart and the vegetables will have slow cooked in all of the juices of the roasting chicken. It’s good stuff. And you can successfully complete the prepping of virtually your entire lunch in just a few minutes, maximizing your chances of being on time for Sunday school class with two kids and a successfully packed Sunday Morning style diaper bag. Does this scream, “WINNER!” to anyone else? Try it! This chicken was consumed so quickly that there was no time for picture taking. It was perfectly browned and crispy. Just trust me.

Weekday Chicken

(AKA Jamie Deen’s Sunday Chicken)

I just love cooking a whole chicken. Any day. Almost everyday of some weeks. Seriously. It’s a great economical choice and there are about 1,000 different things I can do with the leftovers for lunch the next day (or for soup for the next supper). I recently saw Jamie Deen roasting his in his Cast Iron skillet. Have I mentioned that I am obsessed with his latest cookbook? I found this recipe there and simplified it. Recently I find myself needing a little bit of “easy” in my life! Who’s with me?! Easy and good, so very good. It’s virtually the same recipe as above, but with a whole host of options for the veggies. He even suggests different vegetables for different seasons. I love it. On this Busy Monday I used: One whole chicken 1 Russet Potato 2 sweet potatoes 2 medium Parsnips 3 medium carrots olive oil salt and pepper

IMG_5390IMG_5295 Remove innards of chicken, wash, and pat dry.


Scrub, and chop veggies into 1 to 1 ½ in. pieces.



Toss vegetables in 3 tbsp of olive oil until they look glossy and place them in your large cast iron skillet. Generously rub olive oil all over your chicken, on top of and under the skin, then lay it on top of your vegetables. Sprinkle with salt and pepper.



Roast at 475* for 20 minutes or until chicken is nicely browned, then turn heat down to 400* and roast for another 60-75 minutes. *Tip: to make sure that the underside of your chicken is also crispy, you can place a roasting rack over your cast iron skillet and place the chicken on top of the rack.



When finished, place the chicken on a cutting board and carve. Serve the chicken with the roasted veggies and the pan juices. This is just such a great way to end a long day. Now, save your bones in a ziplock container to make your homemade, flu-bustin’ bone broth. Mine is simmering as I type this. Blog on that coming soon! Hope you enjoy! Love, Anna

Broccoli Soup and Wild Caught Halibut at Honey’s House


Just a sweet pic of us girls checking out what ideas Jamie Deen has for us to add to our Thanksgiving menu this week.  Oh my word. This is my favorite cookbook of all time, times 1,000! You can purchase a copy of it for yourself with the link below, and you should!

 Jamie Deen’s Good Food

These days my hard working husband has been working tons of overtime. And by tons I mean like every other day of our lives. Okay, not really. But it seems that way. And what is a girl to do to cope in a situation such as that? Spend crazy amounts of time at her parents’ house, of course! Luckily, my parents promise that they do in fact enjoy me and my two children being at their house like every second of many weekend days. Thank you, Honey and Papa! We love you both so much!

PLUS, I get to eat Honey’s cooking on these little visits. And this Sunday I was extra lucky. Mom made her broccoli soup. What a perfect meal for the dreary, rainy Sunday that it was.

Level of difficulty: SUPER EASY

Time needed: 25 minutes


You will need:


Melt butter in saucepan on medium heat.

Add finely minced onion and sauté to get rid of raw onion taste (2-3 minutes).

Add minced garlic, continue to sauté.


Add chicken broth and soup.


Chop broccoli in food processor, or by hand.

TIP: Mom likes to chop the first crown of broccoli very finely, add it to the saucepan, then chop the second crown more chunky before adding to mixture.



Add grated cheese, salt and pepper to taste.




Optional: add one cup of cooked organic brown rice to make more hearty. If you plan to do this, make sure to DOUBLE the amount of chicken broth in original recipe. Yet another option: Make soup, add cooked rice, place in baking dish, sprinkle cheese on top, bake at 350* for 20 minutes. And there you will have before you a delicious broccoli, rice, and cheese casserole to bring to a holiday dinner. 

How is that for a versatile dish?

Okay, so you’re probably wondering where the picture of the pretty bowl of soup is. Well, had I remembered to take one, you’d be looking at it right here!

Mom Also grilled Wild Caught Halibut to serve with her soup. 


Olive oil, salt, pepper, and your favorite wild caught fish.

10-15 minutes on each side of your gas grill.


Easy, Peasy ,Lemon Squeezy.

Speaking of lemon, mom often squeezes some fresh lemon juice over the top of the hot fish.

 Have yourself some super tasty, super healthy, fresh fish.

Plus hardly any dishes to wash run through the dishwasher.

Happy Monday, everybody!