Recipes

Indulge in the savoryness of our perfectly glazed ham, where each slice unfolds layers of deep, rich flavor. Fresh from the oven, this ham is adorned with a sticky glaze that has caramelized just right, enveloping the juicy and tender meat in a layer of sweet goodness. It's the epitome of a culinary treat, poised to take center stage at your holiday gatherings and leave a lasting impression with every bite.

This country style ribs recipe is so easy and delicious. I've made it in the oven and in the slow cooker and both turned out great. If you do not have lemons you can substitute for lemon juice. We also leave out the onion and it still taste amazing.

This soup is so tasty, plus healthy. It's packed full of nutrients and and leaves you feeling like you've putting something good in your body to fuel it! It's so easy to make and is Whole30 and Paleo approved.

This breakfast skillet is to die for and is so filling, plus healthy! It is Whole30 and Paleo approved, but if you aren't following those diets feel free to add some shredded cheese for topping!

These chicken bites are better than any nugget you'll get at McDonalds and are super healthy as well! They are great for a party, appetizer, or simply as a meal! They are Whole30 & Paleo approved, which is a plus!

This is one of the tastiest and most flavorful chicken recipes I have found! Plus, it's super nutritious!

This stew is perfect for a cold rainy day! It's very healthy and full of flavor!

I started making our own chicken stock a few years ago when we started raising our own pastured chickens. Sadly, making your own stock or broth has become a lost art, especially in the younger generations such as mine. I’m a prime example of someone who had no earthly idea how to do it. I just picked up a can of broth at the grocery store when I needed it and did not think any more about it. I didn’t think about the factory it was made in, the workers who worked in that factory, what ingredients were in the broth, or the treatment and origin of the animal used to make the broth. It’s insane to see the difference between store bought broth and homemade. It’s darker and thicker, and not watery like most grocery store broth. A friend of mine recommended the Nourishing Traditions Cookbook a few years ago, which challenges the American diet full of processed and additive-filled food. It explains the many benefits of adding homemade broth to your diet. It is known for aiding the digestive system, used to heal and prevent the flu and cold, and protection from a variety of health problems. Sally Fallon, the author of Nourishing Traditions, states, “Properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow, and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into broth.” It’s not only extremely healthy, but perfect to eat plain or add to soups and casseroles. It’s the perfect example of food being medicine! Some even say it works better than Tylenol! Because our frames and feet are in large packages I moderated the original recipe from the Nourishing Traditions Cookbook by Sally Fallon.

These meatballs would be great as a meal with some veggies or put into submarine style bread to make a meatball sandwich. They would also be a great and healthy appetizer for any party!