Santa's Favorite Chocolate Chippers


A homemade chocolate chip cookie recipe that Santa will love!

This recipe includes Einkorn Flour, Coconut Sugar and Pastured Pork Lard.

It’s delicious and good for you too!

Amidst all the holiday food, I begin to feel like I’m headed down a slippery slope. I find myself eating crap because I’m at a party or because someone made is special for me and delivered it to my house.

My gut ends up unhappy, my moods are like a roller coaster, and it just leaves me craving MORE SUGAR!

Can you relate?

Why not help your kids help Santa too?



  • 1/3 cup Nourished With Nature Pastured Pork Lard

  • 1 cup Organic Coconut Sugar

  • 1 cup Organic Cane Sugar

  • 2 Nourished With Nature Pastured Eggs

  • 2 tsp. vanilla

  • 3 cups Young Living’s Einkorn Flour

  • 1 tsp. salt

  • 1 1/2 cups Organic Chocolate Chips

  • 1 cup nuts (optional)


  1. Combine lard, sugars, eggs and vanilla. Mix well. Blend in remaining ingredients.

  2. Drop by teaspoonfuls onto baking sheet.

  3. Bake at 375 degrees for 8-10 minutes.

  4. Enjoy! I mean tell Santa to ENJOY!


Breakfast Sausage Casserole

I love this casserole for family gatherings, holidays or special occasions.

It’s pretty simple to throw together if you have all the ingredients on hand.

You can even throw the ingredients together the night before so it’s ready to bake in the morning.

This recipe uses tater tots ***she cringes inside*** because they are NOT something I use often or keep stocked in my freezer. We steer clear of processed ready to go foods like this.

My family eats them MAYBE once a year, and this year it’s at Christmas :)

You can TOTALLY substitute them for homemade hash browns or even steamed, salted cauliflower and it would be just as delicious!

Topped with our pork breakfast sausage sautéed with onions, mixed with cheese, our pastured eggs, raw grass fed milk and sprinkled with homegrown Italian Herbs on top.

In our house we use the 90/10 rule. Have you heard of it?

I kinda made it up so I’ll be impressed if you have!

It says that 90% of the time we eat homemade or homegrown, local, organic, non-gmo, raw, gluten free and sugar free.

That leaves us room for 10% of the time to throw in something whacky and still feel good.

So here’s our little bit of whacky Holiday Breakfast Casserole!


  • 2 lbs. Nourished With Nature Pork Breakfast Sausage

  • 1/2 white onion diced

  • 1 (32oz) bag frozen tater tots (or homemade hash browns, shredded potatoes or steamed cauliflower)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/4 tsp garlic powder

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 8 Nourished With Nature Pastured Eggs

  • 2 cups milk


  1. Preheat oven to 350 degrees

  2. In a large skillet cook sausage and onions until no longer pink.

  3. In a large bowl, toss together tater tots, cooked sausage, onions and cheeses. Layer on the bottom of a lightly greased 9x13” pan.

  4. Whisk together eggs, milk, salt, pepper, onion and garlic powder. Pour over tater tot mixture.

  5. You can cover and refrigerate or freeze if you plan to bake later.

  6. Bake uncovered for 60 minutes, or until eggs are set and top is lightly golden brown.

Fresh Garlic Herb Butter

Are you bored with your cooking?

Are you intimidated with cooking a special cut of meat like lamb chops, ham or beef tenderloin?

This whipped butter with garlic and herbs is perfect for a simple steak or a fancy lamb chop!


It’s even perfect for scrambled eggs, fish, pork chops or ham! I even put it on my fried potatoes in this morning’s breakfast!

It is seriously the best kept secret to delicious tasting meat of any kind!

It doesn’t require any brining or thinking ahead. I keep a jar of this Fresh Garlic Herb Butter in my fridge at all times to add to anything I’m cooking.

I recently grilled one of our premium grass fed beef steaks and I almost ruined it. I usually like them quite rare and grass fed beef is often more lean (but more flavorful) than conventional beef. It also cooks much quicker. Long story short I overcooked them.

But this one easy addition saved my steak.

Whether you are a grill master or not this recipe can bring your cooking to a whole new level.

This time of year our grill sits out in the rain so we pull out our cast-iron pans to use on the cooktop.

It’s actually a better way to cook your meat because when you have more surface area you get more brown tasty bits on your meat. Also, because the pan is cast-iron you receive trace amounts of iron added to your food. It’s a great thing, because we are all depleted in minerals generally speaking.

I like to heat the cast iron pan over medium-high heat and add a tiny dollop of lard, olive oil or butter.

If it’s a pork chop, steak, lamb chop, chicken breast or fish fillet we season the meat with a little salt and pepper.

If it’s a ham, I cook in the oven and spread the Fresh Garlic Herb Butter over the top the last 15 minutes of cooking.

Back to the chops, steaks, fillets and breasts…place the meat in the ripping hot skillet and let cook 4-7 minutes or until juices start coming out of the top. This all depends on the thickness of the meat. Flip and cook 3-4 minutes more.


Doneness is a whole other blog post I’ll create later, the important part is taking the meat off BEFORE the desired doneness is reached.

Take the meat off the skillet and place on a warm plate with a generous dollop of Fresh Garlic Herb Butter.

Cover with an upside down plate or piece of foil. Then let it rest for 10 minutes.

Once the steak has rested check it for doneness. If it’s underdone you could place it back in the skillet.

You will soon be eating the most tasty savory meat STRAIGHT from your own kitchen!


Oregano, Rosemary, English Thyme, Lemon Thyme & Garlic

Oregano, Rosemary, English Thyme, Lemon Thyme & Garlic

  • 1/2 stick salted butter at room temp (I love Kerrygold Grass Fed butter)

  • 2-4 cloves minced garlic

  • 3 tablespoons fresh herbs minced (combo of thyme, oregano, rosemary, chives, parsley, or tarragon)

    • My favorite combo for lamb, pork and beef is rosemary, lemon thyme, oregano and english thyme.

    • For chicken or fish parsley might be nice to swap out for the rosemary.


  1. Have your meat at room temperature

  2. Chop your garlic and herbs

  3. Combine your butter and herbs in a bowl, smashing it together with a spoon

  4. Cook your meat to desired doneness

  5. When it’s resting put a generous tablespoon of herb butter on top

  6. Enjoy!


Tell me:

Did you try it?

What meat did you put it on?

Was it the most delicious thing you’ve ever tasted???

6 Simple Sides for Thanksgiving Dinner

When it comes to Thanksgiving Dinner everybody LOVES simple!

You already have a huge task in front of you!

The act of shuffling pan after pan in and out of the oven, adjusting temp times and cook times - all around a ham and a turkey is just TOO MUCH!

Here are 6 Simple Sides that will compliment your Nourished With Nature Pasture Raised Turkey, Ham or Leg of Lamb.

These fresh new ideas are of course in addition to your family’s favorites: mashed potatoes and gravy, stuffing, cranberry sauce, and green bean casserole. Mmmmm….it just isn’t Thanksgiving without those staples at my table!

These are easy side dishes that can be prepped ahead of time and don’t require dirtying 5 pans, 3 bowls and the Kitchenaide. Ain’t nobody got time for that!!!

Pick one or add them all!

Here we go:

  1. Crusty Artisan Bread

  2. Herb Roasted Tri-Colored Carrots

  3. Holiday Honeycrisp Salad

  4. Herb Roasted Delicata Squash

  5. Fall Fruit Salad

  6. Garlic Balsamic Roasted Brussel Sprouts

Crusty Artisan Bread

Photo Credit: The Comfort of Cooking

Photo Credit: The Comfort of Cooking


  • 3 cups all purpose flour

  • 2 tsp salt

  • 1/2 tsp active dry yeast

  • 1 1/2 cups lukewarm water

  • 1 Tbsp lard, olive oil or butter

  • Dutch oven or any large oven safe bowl with lid


  1. In a large bowl stir together the flour, yeast and salt. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. The less you “work” it the more soft fluffy air pockets will form.

  2. Cover bowl tightly with plastic wrap and let sit at room temp for 8-24 hours. Dough will bubble up and rise.

  3. After dough is ready, preheat oven to 450 degrees F. Place your Dutch Oven, uncovered, into the preheated oven for 30 minutes.

  4. While your Dutch Oven preheats, turn dough onto a well floured surface. With floured hands form the dough into a ball. Cover dough loosely with plastic wrap and let it rest.

  5. After 30 minutes are up, carefully remove the Dutch Oven. Add a Tbsp of lard to coat the bottom of the dish to prevent sticking. With floured hands place the bread dough in it.

  6. Replace cover and bake for 30 minutes. Carefully remove cover and bake an additional 7-15 minutes more, until your bread is golden brown.

  7. Carefully remove bread to a cutting board and allow to cool before slicing and slathering with pastured butter.

Herb Roasted Tri Colored Carrots

Photo Credit by Avery Cooks

Photo Credit by Avery Cooks


  • 2 Pounds carrots, trimmed, peeled and cut into 1/2 inch pieces

  • 2 Tbsp pastured pork lard or olive oil

  • 3 tsp fresh rosemary chopped

  • 1 tsp fresh thyme

  • 1 tsp salt, or to taste

  • 1 tsp pepper, or to taste

  • 2-3 tsp fresh Italian flat-leaf parsley, finely chopped

  • 2 tsp lemon juice


  1. Preheat oven to 450 degrees F and line a baking sheet with aluminum foil for easier cleanup.

  2. Add carrots to baking dish and drizzle olive oil over them evenly.

  3. Add salt, pepper, thyme and rosemary and toss gently with your hands to evenly coat the carrots.

  4. Arrange the carrots in a flat layer and bake for 30-35 minutes or until they are lightly carmelized and fork tender. Stir and flip halfway through baking.

  5. Once they reach your desired doneness, pull out of the oven, sprinkle with fresh parsley and drizzle with lemon juice, and you’re done!

Holiday Honeycrisp Salad

Photo Credit: Five Heart Home

Photo Credit: Five Heart Home


For the Salad

  • 3 medium apples (honey crisp or fuji)

  • juice of 1/2 lemon

  • 12 oz salad greens (spring mix, baby spinach, arugula, baby romaine or any combo of your favorites)

  • 1 cup pecan halves toasted or candied

  • 3/4 cup dried cranberries or cherries

  • 4 oz crumbles blue cheese

For the dressing

  • 1/2 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1/4 cup unsweetened apple juice or apple cider

  • 2 Tbsp honey

  • 1 Tbsp lemon juice

  • 1/2 tsp salt

  • fresh ground black pepper to taste


  1. Start with preparing the dressing. Combine all ingredients into a mason jar, screw the lid on tightly and shake vigorously until everything is combined. Set aside.

  2. Place apple slices and juice of 1/2 lemon in a large bowl, mix to evenly coat apples

  3. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries and blue cheese. Just before serving dress with desired amount of dressing and toss until evenly coated.

Herb Roasted Delicata Squash



  • 2 Delicata squash sliced into 1/2” slices

  • 2 Tbsp finely chopped fresh rosemary

  • 1 Tbsp fresh thyme pulled from the stems

  • 4 garlic cloves, minced

  • 2 Tbsp pastured pork lard or olive oil

  • 1 tsp salt or to taste

  • 1 tsp fresh ground pepper, or to taste


  1. Preheat oven to 400 degrees F

  2. Toss all ingredients together on a sheet pan lined with tin foil (delicata, herbs, garlic, olive oil, salt and pepper). Spread the squash out to be just a single layer.

  3. Bake for 30-35 minutes or until soft and slightly golden.

  4. Serve warm!

Fall Fruit Salad

Photo Credit Chelsea’s Messy Apron

Photo Credit Chelsea’s Messy Apron


  • 2 cans (15 ounces EACH) mandarin oranges, drained

  • 1 large Bartlett pear, diced

  • 2 small apples (fuji or gala), thinly sliced

  • 5 kiwis, peeled, sliced, and halved

  • 1 tablespoon honey

  • 2 and 1/2 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon lemon zest

  • 1 teaspoon poppyseeds

  • 2 whole pomegranates or 1 container (4.3oz) POM POMs Pomegranate Seeds

  • Fresh mint, optional


  1. In a large bowl, toss together the drained mandarin oranges, the diced Bartlett pear, the thinly sliced apples, and the peeled, sliced, and halved kiwis. Set aside.

  2. In a small bowl, whisk together the honey, lemon juice, lemon zest, and poppyseeds. Pour over the salad and toss gently. Cover and refrigerate for 30 minutes.

  3. Remove and top with the pomegranate seeds and fresh (chopped) mint if desired. Serve immediately.

*Technique Tip: If you are using whole pomegranates remove the seeds by cutting in half horizontally. Hold the pomegranate upside down in your hand, skin facing up and whack it with a large wooden spoon or spatula. This will knock out the seeds into your hand then fall into the bowl. It’s a bit messy but works really well!

Garlic Balsamic Roasted Brussel Sprouts

Photo Credit: Apple of my Eye

Photo Credit: Apple of my Eye


  • 1.5 lbs Brussel sprouts cut in half

  • 3 garlic cloves, diced

  • 2.5 Tbsp pastured pork lard or olive oil

  • salt and pepper to taste

  • 1-2 Tbsp balsamic vinegar


  1. Preheat oven to 400 degrees F

  2. Place Brussel sprouts on a baking sheet and sprinkle with diced garlic, salt and pepper

  3. Drizzle with olive oil and toss with your hands to coat evenly

  4. Roast for 20-25 minutes until throughly cooked and leaves begin to get crispy brown

  5. Remove from oven and drizzle balsamic vinegar over them and enjoy!

So there you have it! Six simple side dishes that will compliment your Thanksgiving dinner!

These are all sides I have made and taste tested so they have my stamp of approval!

Now can spend more time enjoying your families and less time worrying about what you are going to cook!

Remember to stop by our farm store for Pastured Pork Lard which is a delicious and healthy substitute for other cooking oils.

We also have Pasture-Raised Hams and Grass-Fed Leg of Lamb that would make excellent centerpieces for your Holiday Feast if you didn’t get your turkey reserved from us in time.

Leave me a COMMENT below, which one are you going to make this year?

Many Blessings and Happy Thanksgiving!

Healthy Homemade Mayonnaise


Recipe adapted from our friend Mollie Vacco.

This DIY Mayonaise is healthy and delicious too!  It's one of the easiest condiments to make from home!

It will help you eliminate one more item in your diet that may be full of yuk and help you on your clean eating journey.

I love it when I know what I'm eating, and when you make your own you know that all the ingredients are safe.

We are big on no corn and no soy in our animal feeds and soybean oil is used in SO MANY condiments.  Soy is a hormone disrupter, not good for the endocrine system, so kick it out of your life! 


  • 4 Nourished With Nature Pastured Egg Yolks

  • 1/2 cup Organic Olive Oil

  • 1 Tbsp Apple Cider Vinegar

  • 1 tsp Dijon Mustard (optional)

  • Pinch of Natural Trace Mineral Salt (Redmond Sea Salt)


  1. Combine egg yolks, vinegar and dijon mustard with an immersion blender or whisk and pulse once.

  2. Slowly add in olive oil. VERY slowly, start with a drop or two, then a light stream while blending until it is all incorporated.

  3. Taste and salt a pinch at a time.

  4. Store in a mason jar in the fridge. With our farm fresh eggs this mayo can last up to 2 weeks.

  5. Enjoy!

Are you going to give it a try?

Tell what Nourished With Nature meats you're pairing it with in the comments below.