“If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week. That’s not gallons, but barrels.” ~ Steven L. Hopp, Animal, Vegetable, Miracle


1557451_10152421239503284_7338997829488020033_nGretchen’s Kitchen

My style of cooking is simple, easy, and inspired by what’s in the fridge. Fresh home grown vegetables, greens, organic meat and dairy, eggs from our hens, fish, bulk grains and nuts.

We almost always have coconut icecream in our freezer, home made popsicles, pumpkin cake, blueberry pie, apple crisp, bacon onion and leek bread, home grown and homemade french fries. Yum!

I try to make a handful of new recipes every so often to keep it interesting! Mostly from gluten free, dairy free, sugar free websites, but if not I just replace any processed ingredients with their natural counterparts: honey, nuts, coconut oil, ghee, butter.

I find that if I get into a good rhythm with meal plans, a shopping list, and preparing batches of staple foods ahead of time, like beans, bone broth soup, chicken salad, it’s not hard, it’s not time-consuming, I feel proud of the meals I create and great eating them!

Here are a few of my favorite recipes, quick healthy meals, and secret tricks of the trade to make healthy eating easy and fun!


Sweet Sensation

As a snack, dessert, side dish, or main course! Cut up squash, beets, potatoes, yams, carrots, burdock, rutabaga, or any of your favorite root vegetables. Add them to a baking pan and drizzle with olive oil. The sweet version is topped with nuts, raisons, coconut, dried fruit. The savory version with celery, rosemary, sage, basil, or thyme. Make a big batch and then add it to soups, mix it with quinoa, add it to salad greens, use as filling in a burrito or wrap, make into hashbrowns with eggs, top it with salsa and guacamole! Getting more sweet vegetables into your life reduces your sweet cravings naturally.


427820_10151107507618284_327975349_nSteamed Greens

In the morning with breakfast, as an afternoon snack, or for dinner with creamy tahini dressing! Sautee onion, garlic, olive oil in a skillet, add water, add kale, collards, chard, and/or beet greens, cover with a lid for 2 mins. They’ll let you know they are ready with a bright green color. Greens are one of the most essential things missing from the modern diet. A quick easy recipe for vibrant health.


Creamy Tahini Dressing

This is a great topping for dark leafy greens if you’re not quite used to them yet! Combine chopped garlic, scoops of tahini, a squeezed lemon, dash of tamari soy sauce, dash of olive oil, and a pinch of cayenne pepper. Wisk together in a bowl. Add warm water for a thinner sauce.


Rainbow Box of Veggies 

Chop up your favorites vegetables from the rainbow, providing a variety of anti-oxidants and nutrients, keep in tupperware in the fridge so that your prep work is done. Do this on the weekend or when you have free time. You then have tons of veggies on hand to add to omlettes, salads, wraps, dips, quinoa, hummus, stir-fries, soup. Instant healthy dinner.


Whole Organic Roasted Chicken

Top with olive oil and fresh herbs. Bake for an hour or two in the oven at 350 degrees. Use throughout the week; on salads for lunch, chicken enchiladas, boil the carcus in water and strain for a great bone broth soup stock you can eat that week or freeze for later.


20150104_195432Fermented Sauerkraut

Need a boost to your energy, digestion, circulation, immune system, bones, heart, vision, skin, and just about everything else? My kids devour up their sauerkraut and beg for more! Eat a bite with each meal! Shredded cabbage, sprinkle of salt, lots of pounding, a few carrots, dill, caraway.

Cabbage and Parsley Salad

Both great digestive aids and nutrient dense foods. Use equal parts cabbage and parsley, slice, dice, mince, chop up really small, add carrots and raisons for a sweet taste, add any other veggies you want or keep it plain. Store in the fridge to add to salads, wraps, or eat it by itself with a dressing of olive oil and lemon juice.


Fish in a packet

Take a sheet of wax paper, dab a little olive oil in the center, add leftover grains, chives, rosemary, fresh herbs, red peppers, whatever veggies you have, top with salmon. Wrap it up tight like a present. Cook at 375 for 20 minutes. Transfer packets to plates. Unwrap slowly.


Healthy Cooking ClassesQuinoa

The mother of all grains, (kee-no-wa) is the highest in protien. Similiar to couscous but with all the benefits of a complex carbohydrate! Rinse grains, top with an inch of water in a pot, cook for 20 mins.


Apple Crisp

Apples, rolled oats, granola, maple syrup, butter, ice cubes, cinnamon, brown sugar, raisons, dried fruit, coconut, use your imagination, add whatever you want. Combine ingredients in a large brownie pan, cover with foil, bake for 30 min or until desired softness. Serve with vanilla coconut ice cream, plain, or with a little yogurt.


Allium Family Soup

Onions, leeks, garlic, shallots, scallions, chives… Start with onions and cook for twenty minutes in ghee till translucent and beautiful then add curry, turmeric, cayenne, if you like or oregano, basil, however you want to spice it up. Then add bone broth from organic beef or chicken, your choice of vegetables and meat and the rest of the Allium family. Simply perfect for cold season immune boosting! I also add pre-made ice cubes of bone broth, medicinal roots and healing mushrooms.


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