I was fully prepared to feel like a zombie. Six days of broken sleep, middle-of-the-night farm checks, and nonstop responsibility? Yeah… that should’ve wrecked me. But what actually happened surprised me—and might change how you think about energy too.
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Ok so.....
You want to move your body more. You know it would help your energy, your mood, your metabolism… but the idea of carving out an hour for a workout? Not happening.
You want to move your body more. You know it would help your energy, your mood, your metabolism… but the idea of carving out an hour for a workout? Not happening.
Same. I don't have the time for that....nor the discipline (let's be real)
For a long time, I felt stuck in that all-or-nothing mindset. If I couldn’t do a full workout, I’d do nothing at all. And honestly? That’s where most people stay. Stuck. Wanting a stronger, healthier looking body. Without the means or motivation to accomplish it.
But everything changed when I stopped asking, “What’s the perfect workout?” and started asking, “What’s the most effective thing I can actually stay consistent with?”
That’s when a friend suggested the Lifepro vibration plate.
Why Short Workouts Actually Work
Here’s the truth most people don’t realize:
Your body doesn’t need more time or harder work—it needs the right kind of stimulation.
When done right, short bursts of movement can:
- Wake up your metabolism
- Activate muscles you’re not even thinking about
- Improve circulation and lymphatic flow
- Support hormone balance (yes, even in just minutes)
Consistency beats intensity every time.
And that’s exactly why this has worked so well for me. I can just sit or stand on it on some days, or I can do actual workouts. Both give me progress.
What Is a Vibration Plate (and Why It Works)
A vibration plate might look simple, but it’s doing a lot behind the scenes.
When you stand, sit, or move on it, it creates rapid vibrations that force your muscles to contract and stabilize—way more than they would during normal movement.
That means:
- More muscle engagement in less time (less crunches with more impact)
- Better balance and coordination
- Increased calorie burn without high-impact stress
It’s like your body is working harder… even though your workout feels easier.
My 10–15 Minute Routine
This is what I actually do (nothing fancy, no overwhelm):
1. Warm-up (1–2 minutes)
Just standing on the plate, letting the vibration wake everything up.
Just standing on the plate, letting the vibration wake everything up.
2. Simple movements (8-10 minutes)
I rotate through:
I rotate through:
- Squats
- Ab poses
- Glute bridges
- Light arm movements or holds
Nothing complicated. Just intentional movement.
3. Recovery + lymph support (1–3 minutes)
Sometimes I’ll sit or place my legs on the plate to help circulation and drainage.
Sometimes I’ll sit or place my legs on the plate to help circulation and drainage.
That’s it.
No sweating buckets. No burnout. No skipping because it feels like “too much.”
The Real Reason I Stick With This
It’s not just about the workout.
It’s about:
- Having something I can do even on my busiest days or days I'm tired.
- Supporting my body without pushing it into stress mode
- Feeling better instead of drained afterward
And honestly? That’s where most fitness routines fail people—they’re not sustainable.
If You’re Feeling Stuck…
If you’ve been in that cycle of:
“I need to start working out” → do nothing → feel frustrated
“I need to start working out” → do nothing → feel frustrated
This might be your way out.
Not because it’s trendy.
Not because it’s extreme.
Not because it’s extreme.
But because it’s simple enough to actually do consistently.
Want to Try It?
If you’re curious about adding this into your routine, this is the one I personally use and recommend:
Final Thought
You don’t need more time.
You don’t need more willpower.
You don’t need more willpower.
You just need something that works with your life instead of against it.
Just 10–15 minutes a day.
For more health hacks like this join is in the Swap It Savvy Facebook group.
Some links may be affiliate links. See full disclosure here.
When it comes to sustainable energy, weight management, hormonal balance, and overall healthy living, simple daily habits can make a big difference over time. One easy addition to my routine that has had a huge impact for my energy, digestion, and just feeling good, is what I call "Power Punch"—a delicious drink mix that helps me get a whole lot of nutrition sprinkled in throughout my day.
Power Punch is a convenient option for those looking to support energy, hydration, detox, inflammatory load, balanced blood sugar, weight loss, and high-density nutrition.
Why Power Punch Fits into a Sustainable Wellness Plan
Each ingredient in the Power Punch has a long list of health benefits, most of which I can't say here because they get flagged as medical claims, so you'll have to read between the lines or send me an email if you have any questions.
In a compliant nutshell the ingredients and their benefits include:
Base: 4-6oz Ningxia Red, 1 scoop Daily Prebiotic Fiber, 1 squirt Vitality Drops electrolytes, and Water mixed in a quart jar.
What they do:
Ningxia Red - an antioxidant-rich, nutrient dense superfruit drink that gives me sustained energy from nourishment not caffeine, more stabilized blood sugar, enhanced immune support, radiant skin as it combats oxidative stress, promotes healthy aging, and nourishes your eyes and cardiovascular system. It even supports the liver and kidneys as they remove toxins from your body and helps you achieve more restful sleep. Elevating your daily vitality from the inside out, this ingredient on its own is a powerhouse staple to keeping my family healthy. Add 4-6 ounces to your Power Punch mix.
Daily Prebiotic Fiber - designed to support your digestive health. The gut is the hub of overall wellness. This premium fiber supplement feeds the beneficial bacteria in your gut, promoting a healthy microbiome that can enhance digestion, boost nutrient absorption, aid in elimination, and support your immune system. By nourishing the good bacteria your body needs, Daily Prebiotic Fiber helps you feel more energized, supports healthy metabolism, and contributes to better overall wellness from the inside out. Make it part of your daily routine for consistent digestive support and long-term health benefits. Add one scoop to your Power Punch mix.Vitality Drops Electrolytes - Water follows salt. If you're drinking just plain water, your body is not utilizing it as well as it could. Electrolytes support your body's hydration and energy needs throughout the day. These clean and flavorful drops replenish potassium, sodium, and magnesium that can be flushed away with drinking good amounts of water. Maintaining proper electrolyte balance supports blood pressure and nerve communication as well. Add 1 tiny squirt to your jar.
Sulfurzyme Powder - MSM is the building block of the cellular structure and binder for removing toxins. This product supports the whole body at a cellular level. If there is dis-ease in the body, there is dis-ease in the cell. Read more about it here.
Golden Turmeric - 24 times more bioavailable than standard turmeric products. It combines the benefits of high-quality turmeric and prebiotics to support your body’s natural response to inflammation, immune response, joint health, mobility, and recovery after exercise, support healthy digestion as well as your gut-brain axis.Whole Body Cleanse - multiple fiber sources to nourish different gut bacteria, it supports a healthy gut and your body’s detoxifying, elimination, and cleansing process.
Sustainable wellness isn’t about quick fixes—it’s about creating supportive habits you can actually maintain long term. Small, consistent choices add up, and something as simple as your daily Power Punch can help you stay nourished, hydrated, and on track without overcomplicating things.
When you start pairing habits like this with nourishing meals, balanced movement, and proper hydration, your body begins to respond. Energy improves, metabolism becomes more supported, and hormone balance starts to feel more attainable—all because you’re giving your body what it needs on a consistent basis.
If you’re ready to take this a step further, I created a free course that walks you through a simple, sustainable system for supporting your energy, metabolism, and hormone balance—without extremes or overwhelm.
Inside, I show you how to build daily habits (like Power Punch) into a rhythm that actually works with your body, so you can feel consistent, energized, and in control again.
If this sounds like something you could use, you're welcome to check it out HERE. Use coupon code JS to get in free.
Some links may be affiliate links. See full disclosure here.
What My Little Experiment Revealed (And Why It Changed Everything)
I recently did something that completely opened my eyes to what’s actually happening inside the body when it comes to weight, energy, cravings, and hormones…
I wore a continuous glucose monitor.
Not just for a day or two—but long enough to really experiment.
And what I discovered confirmed everything I teach inside my Sustainable Weight Loss Course in the most real, undeniable way.
The Experiment: “Normal Life” vs. Intentional Living
I decided to test two different approaches:
Phase 1:
I stopped all supplements.
I ate my “normal” foods.
I didn’t follow the structure I teach in my course.
I stopped all supplements.
I ate my “normal” foods.
I didn’t follow the structure I teach in my course.
Phase 2:
I layered things back in:
I layered things back in:
- First: my Power Punch drink
- Then: added Balance & Burn
- I still ate my normal foods, but followed the eating strategies from my course
What happened between these two phases was honestly shocking.
What Happened When I Didn’t Follow the System
During the week I went off all supplements my blood sugar told the full story.
📈 Spikes
📉 Crashes
🎢 Constant roller coaster
📉 Crashes
🎢 Constant roller coaster
Even when I thought I was eating “pretty normal,” my glucose levels were surprisingly all over the place.
And here’s how that felt in real life:
- Exhausted after meals when blood sugar spiked
- Crashing hard when levels dropped
- Only short bursts of energy throughout the day
- Increased cravings
- Irritability
- Poor sleep
This is the part most people miss…
👉 It wasn’t just numbers on a screen.
👉 It directly impacted how I felt every single hour.
👉 It directly impacted how I felt every single hour.
The Turning Point: Adding Support Back In
Then I started layering things back in.
Step 1: Power Punch Drink
I saw some improvement—less extreme spikes and crashes and hunger/craving stability.
But it wasn’t perfect yet.
Step 2: Balance & Burn + Course Strategies
This is where everything changed.
When I combined:
- Power Punch
- Balance & Burn
- AND the way of eating I teach in my course
My blood sugar became…
✨ Incredibly stable
We’re talking:
👉 Staying consistently between 80–100
👉 Even when I ate foods that would normally spike me
👉 As long as I ate them the right way
👉 Even when I ate foods that would normally spike me
👉 As long as I ate them the right way
The Most Eye-Opening Part
It wasn’t just the numbers…
It was how I felt.
When my blood sugar stabilized:
- My energy stayed steady ALL day
- No crashes
- No urgent cravings
- I wasn’t constantly thinking about food
- My sleep improved significantly
- I felt calm, clear, and motivated
This is what true metabolic balance feels like.
What This Means for You
So many women are stuck thinking:
“I just need more willpower.”
“I need to eat less.”
“I need to try harder.”
“I need to eat less.”
“I need to try harder.”
But that’s not the issue.
👉 The real issue is blood sugar instability.
When your blood sugar is constantly spiking and crashing, your body is:
- Storing fat
- Craving quick energy
- Running on stress hormones
- Struggling to regulate hunger
No amount of discipline can override that.
The Good News
When you support your body the right way…
Everything gets easier.
That’s exactly what I teach inside my Sustainable Weight Loss Course
- How to eat in a way that stabilizes blood sugar
- How to reduce cravings naturally
- How to support your metabolism (without extremes)
- How to create energy that actually lasts
If You’re Ready to Experience This for Yourself…
If this resonates with you, I highly recommend starting with the same tools I used during this experiment:
👉 Balance & Burn Ultimate Bundle (includes the power punch ingredients)
👉 Continuous Glucose Monitor I used
👉 Continuous Glucose Monitor I used
And if you want to see the full system—the how behind making this work in real life:
✨Grab the Sustainable Weight Loss Course
Reach out to me for a free access code.
This experiment confirmed something I already knew and believed in…
But seeing it in real-time made it undeniable:
Your body isn’t broken.
It just needs the right support.
It just needs the right support.
And when you give it that?
Everything changes.
Be well friend!
Some links may be affiliate links. See full disclosure here.
“Mom your hands look old.” Said my sweet 10-year-old daughter in that innocent childlike way they have as they crush your ego.
Truth of it is my hands did look old. Too many years spent training horses all day in the sun from my teens to my 30’s. Now at 42, my skin is showing the abuse and has aged a bit too quickly.
In my 30’s I adopted a good skincare system that kept my face in good shape, but the rest of my body was starting to look a little….crepe’ -y, or as my daughter put it, old. I wasn’t ready for this!
A few years ago, when my favorite wellness brand joined the collagen trend with a high-quality powder with clean ingredients, I jumped on it with excitement and hope. After a few months using it, I actually noticed firmer skin all around. It was working!
I stayed on it for a long time, but about a year ago, I had to make some budgeting decisions and decided this collagen was a vanity product that I didn’t NEED, so I quit using it. I’m sure many moms can relate. (Hindsight; collagen does more than make you beautiful, but I’ll get into that another time.)
Anyway, I had noticed my skin going back to that thin, crepe-y, old look again, but hearing my sweet girl pointing out my hands after I had been off the collagen for a while made me start to miss my collagen.
But then something else embarrassing happened.
I have this health assessment tool that helps me manage my supplement use by showing me what systems need more targeted support at the moment of the scan. This tool has a skin age assessment too. It’s usually pretty close to my actual age, give or take a year or two. But after being off the collagen for about 6 months, I had a scan that actually aged my skin at 54 years old.
That was 12 years OLDER than my actual age!
“NO WAY!” I thought. Okay, it was time to get back on track with the collagen. It’s going on my next order!
This was July 31, 2025. In June this same company released a topical collagen-peptide serum. It was time to try this out too.
Mama ain’t playin no more!
I am happy to report that after about 6 months using both products fairly consistently, my skin overall is firm again ….also noted by my observant daughter.
But the best part is, the health assessment scan results aged my skin younger and younger. My most recent scan, on January 12, 2026, had my skin age at 33 years old. I’ll be 43 in 10 days.
I love noticeable results in products I use, but I love measurable proof even more.
If you too are not ready to look your age, you can view my skincare lineup, including the collagen and peptide serum HERE.
If you’d like more information about this health assessment scan or want a remote scan done for you, you can email me at savvyfertility@gmail.com.
For a more natural approach to achieving your health and wellness goals, check out our Facebook community HERE.
Be well my friends! Live Young, Feel young. Look young!
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This Zucchini Spice Cake with Cream Cheese Frosting is a wonderful bridge between summer and fall. It’s one of those easy zucchini desserts that never goes out of style. It's warm spices are perfect for cozy gatherings, bake sales, or a simple treat with coffee.
Make it once, and it’ll become your go-to zucchini cake recipe every year!
The apple harvest was abundant this year! I have made SO MANY things with my apples and have found myself knee-deep in apple peels and cores after each busy day of pie-making or juice steeping. Those “scraps” are actually gold for your homestead kitchen. You can turn them into homemade apple scrap vinegar, a tangy, probiotic-rich pantry staple that works just like apple cider vinegar “with the mother.”
Once you’ve made your vinegar, you can feed the spent scraps to your chickens or toss them in the compost pile. Nothing wasted!
🧺 What You’ll Need
- 1 gallon bucket of apple peels and cores (from organic, pesticide-free apples — more cores = more flavor)
- 1 quart non-chlorinated water
- ¼ cup sugar
- A ceramic or glass bowl with a loose-fitting lid or clean dish towel cover
- A plate that fits nicely inside your bowl to keep scraps submerged
🍯 Step-by-Step: Making Apple Scrap Vinegar
1. Mix your sugar water.
Dissolve ¼ cup of sugar in 1 quart (4 cups) of non-chlorinated water. This sugar gives the natural yeasts something to feed on and kick-starts fermentation.
Dissolve ¼ cup of sugar in 1 quart (4 cups) of non-chlorinated water. This sugar gives the natural yeasts something to feed on and kick-starts fermentation.
2. Combine apples and liquid.
Place your apple scraps into your glass bowl or jar. Pour the sugar water over them until completely covered. If you need more liquid, just mix 1 tablespoon sugar per cup of water and add until everything’s submerged.
Place your apple scraps into your glass bowl or jar. Pour the sugar water over them until completely covered. If you need more liquid, just mix 1 tablespoon sugar per cup of water and add until everything’s submerged.
3. Keep it submerged.
Use a plate to weigh the apple pieces down under the water — this helps prevent mold. Any fruit exposed to air can mold and spoil your batch.
Use a plate to weigh the apple pieces down under the water — this helps prevent mold. Any fruit exposed to air can mold and spoil your batch.
4. Cover and ferment.
Loosely cover the bowl with a dish towel and loose lid that does NOT seal air-tight. This keeps out dust and fruit flies while still allowing air in. Let it sit at room temperature for 1–4 weeks, stirring every 12–24 hours (more often is better!).
Loosely cover the bowl with a dish towel and loose lid that does NOT seal air-tight. This keeps out dust and fruit flies while still allowing air in. Let it sit at room temperature for 1–4 weeks, stirring every 12–24 hours (more often is better!).
After about a week, you’ll notice bubbles — a sure sign that fermentation is happening. The smell will shift from lightly alcoholic to vinegary as the process continues.
If the apple bits start turning brown, you can strain them out anytime after the first week, but keep stirring the liquid daily and fermenting for at least 4 weeks total.
5. Strain and store.
After 4 weeks, strain out the remaining fruit using a fine filter or coffee filter. Transfer your finished vinegar to clean glass bottles or jars with screw-on or cork tops. Store it in a cool, dark place, and it’ll keep indefinitely.
After 4 weeks, strain out the remaining fruit using a fine filter or coffee filter. Transfer your finished vinegar to clean glass bottles or jars with screw-on or cork tops. Store it in a cool, dark place, and it’ll keep indefinitely.
🧠 Notes & Tips
- I’ve found a 4-quart Pyrex bowl perfect for making a half-gallon batch. A dinner plate fits just right to keep the peels submerged.
- Keep a dish towel over the top and a plug-in bug light nearby if fruit flies become an issue.
- Over time, you’ll see a cloudy film or jelly-like blob develop. That’s the mother (SCOBY) — the beneficial bacteria doing all the fermenting magic! You can leave it be or save a piece to jump-start your next batch.
- Stir often and keep the scraps submerged to avoid mold.
- Keep your vinegar away from other ferments (like sourdough starter or kombucha) to prevent cross-contamination.
🌿 How to Use Your Apple Scrap Vinegar
Use it anywhere you’d use apple cider vinegar:
- As a base for salad dressings or marinades
- Or add a splash to soups, stews, and sauces
- To use in pickling or canning recipes, you must test the pH, which needs to be at least 4.5% acetic acid.
Homemade apple scrap vinegar is one of those slow, simple projects that reminds us how little waste nature truly makes — and how much flavor comes from what we usually throw away.
If you enjoyed this practical recipe, you'll love using those apple scraps and any small or blemished apples to make your own apple juice too! Check it out HERE and them hop into our Home Instead facebook community for recipes, homestead tips, and fellowship. Check us out HERE!
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🍎 The Apple Harvest Was Huge — And So Was My Savings!
This year’s apple harvest was overflowing — and with grocery prices climbing higher every week, my backyard apple tree turned into a true treasure. My kids love applesauce in their lunches, and this fall, I decided to skip the store-bought jars and make my own. The result? Over 20 pints of homemade applesauce that cost next to nothing and taste a hundred times better.
The best part? It was surprisingly easy — no fancy equipment, no complicated steps, and your whole kitchen smells like fall. Want to fill your pantry with cozy, sweet goodness too? Here’s exactly how I did it…
👉 Read the full post to learn my simple applesauce recipe, how to can it for the winter, and even how to use the scraps!
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Make restaurant-quality pasta at home with just 4 ingredients! Learn two simple methods to whip up fresh, flavorful noodles in minutes.
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Homemade pasta sauce doesn’t have to be complicated, time-consuming, or expensive. With just a few simple ingredients, you can make a flavorful, wholesome sauce that beats store-bought every time.
Each summer, I end up with tons of volunteer tomatoes in my garden, and instead of feeling overwhelmed, I’ve learned to be grateful for the abundant blessings. One of the best ways I use them is by making my own pasta sauce—it’s healthy, budget-friendly, and so satisfying.
Why Make Your Own Pasta Sauce?
One of the biggest perks of homemade pasta sauce is that it’s naturally lower in sugar and unnecessary additives. Many store-bought sauces are loaded with sugar, oils, and preservatives.
By making your own, you can:
- Control the ingredients
- Cut back on added sugars
- Adjust thickness and flavor to your liking
- Enjoy a fresh, homemade taste
It even converted my “butter noodles only” kid into a “make it super saucy, Mom!” spaghetti lover. That alone makes it worth it!
What Tomatoes Work Best?
You can use:
- Fresh tomatoes – Roma varieties are great for thicker sauce, but juicy varieties or even cherries work too (just cook down longer).
- Canned tomatoes or sauce – Perfect in a pinch.
- Homemade canned tomato sauce – If you’ve preserved your summer harvest, this is the easiest option.
Tip: The juicier the tomato, the longer you’ll need to cook it down to thicken it up, or go with a thin sauce if you have no patience like me!
Step-by-Step: How to Make Pasta Sauce
Ingredients
- About 6 pounds of fresh tomatoes or 6 cans (14.5 oz each) tomato sauce or diced tomatoes
- ¼ cup sugar (optional but recommended)
- 1 pouch of Mrs. Wages® Pasta Sauce Mix
Equipment
- 5–6 quart non-reactive kettle like stainless steel; avoid aluminum.
- KitchenAid® attachment for processing tomatoes. Blender, food mill work too.
Directions
- Prepare the Tomatoes
- Option 1: Scald tomatoes in boiling water for 3 minutes, peel and core. (Messy and time consuming!)
- Option 2: Place whole tomatoes with seeds, peels, and stems in a blender. (We didn’t like the taste and texture.)
- Option 3 (my favorite): Use a KitchenAid® strainer attachment to easily separate seeds/skins from pulp. (Life-changing!) See how HERE.
- Cook the Sauce
- Combine tomato purée, sugar, and Mrs. Wages® Pasta Sauce Mix in your pot.
- Whisk well to remove clumps.
- Bring to a boil, then simmer for 25 minutes, stirring occasionally.
- Simmer longer for a thicker, richer sauce.
- Enjoy or Store
- Serve right away, refrigerate for up to 1 week, freeze for up to 6 months, or can for up to 18 months.
How to Can Pasta Sauce
- Make sure jars, sauce, and canner are all at the same temperature (hot sauce, in hot jars, with hot canner, cold with cold).
- Ladle sauce into clean mason jars, leaving ½-inch headspace.
- Wipe rims, add lids and bands finger-tight.
- Process in a hot water bath canner for 40 minutes.
- Let jars rest for 5 minutes, then carefully remove.
- Place on a towel, undisturbed, for 24 hours for proper sealing.
- Any jars that don’t seal should be refrigerated and used within a week, or frozen.
How to Use Pasta Sauce
I use 1 quart of sauce per 1 pound of browned hamburger and ~1 pound of pasta (uncooked weight) to feed my family of five. Sometimes there are leftovers, sometimes not!
Want to make it restaurant-level? Serve over fresh homemade noodles—no fancy Italian restaurant required.
That's it! Jump into my homesteading community on Facebook for more recipe, gardening, and homestead life sharing.
👉 Do you grow tomatoes too? What’s your favorite way to use them—sauces, salsa, or something else? Share in the comments!
Easy Homemade Pasta Sauce Recipe Card
Yield: About 3 quarts
Prep time: 20 minutes
Cook time: 25 minutes (plus more for thicker sauce)
Storage: 1 week in fridge, 6 months frozen, 18 months canned
Cook time: 25 minutes (plus more for thicker sauce)
Storage: 1 week in fridge, 6 months frozen, 18 months canned
Ingredients
- 6 lbs fresh tomatoes (or 6 cans 14.5 oz tomato sauce/diced)
- ¼ cup sugar (optional)
- 1 pouch Mrs. Wages® Pasta Sauce Mix
Instructions
- Prepare tomatoes (peel/cook down, blend, or process with strainer).
- Combine tomato purée, sugar, and pasta sauce mix in stockpot. Whisk to remove clumps.
- Bring to a boil, then simmer for 25 minutes or until desired thickness.
- Serve immediately, refrigerate, freeze, or can.
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Pizza makes it into our meal rotation at least once a week. We love it. But Frozen pizzas are highly processed and not only contain unhealthy fats, added sugar, salt, and preservatives, but you’re also looking at heavier hitter neurotoxins, carcinogens and preservatives that can damage DNA. I mean, why do they need to preserve our food with sunscreen? Yeah. Titanium dioxide is used in sunscreen and is a common ingredient in frozen pizzas, coffee creamers, and other things we can easily make at home. It is even banned in Europe, but not the Standard American Diet (SAD). So what’s a mom to do? Yes, make it at home instead. Here's how:
The Dough:
If you’re short on time and heavy on unfed sourdough starter/discard, you can simply pour discard into a preheated well-oiled cast iron skillet, bake it at 425⁰F for 12 minutes. Add your sauce and toppings, and bake for another 12-15 minutes until your toppings are cooked to your liking. Pizza is Done. Check out more of my easy sourdough tips HERE:
If you’re not a sourdough-er then this yeast crust is our favorite. It’s quick and easy. Here’s how:
- To your KitchenAid mixer bowl add 1 packet active dry yeast (or 2.25 tsp), 1 cup warm water, ½ tsp salt, 2 tsp olive oil. Attach the dough hook and mix it up a bit. Then start adding 2.5 cups flour a little at time until the dough clings to the hook and cleans the sides of the bowl. This will take 2-5 minutes.
- Cover the dough and set it in a warm place to rise for about an hour. You can bake with it at any time once you mix it, but you’ll get a fluffier breadier crust if you let it rise until it has doubled in size, which is about an hour.
- Press and stretch the dough out onto a well-greased baking sheet. I usually cook bacon on a baking sheet in the oven ahead of time and put it on my pizza, so I just scrape the extra grease off (put it in a jar to be used for other things) and use that pan. Less mess right?
- Once your dough is spread on your pan to the thickness you like, it’s time for toppings.
- Sauce: add ½ tsp garlic powder to 15oz tomato sauce. Spread it evenly across the dough.
- Other toppings: We like ground beef, bacon, ham, onions, olives, peppers, pepperoni, and lots of cheese.
- Make it a breakfast pizza by simply making a country gravy for sauce and topping it with scrambled eggs, ground sausage, bacon, ham, and anything else you like. Don’t forget the cheese.
One of the perks to using the baking sheet is quick and easy clean up. If you happen to have any leftovers, simply put the cover on the pan and stick it in the fridge. You can also make pizzas and freeze them for your own convenient stash of frozen pizzas without the dirty ingredients list. That's called organized.
There are so many variations of pizza you can make, which is why pizza shows up frequently in my weekly meal plans. Get creative and share your delicious creations with us in the Home Instead group. We're always sharing practical homesteading tips for busy families in there, and we'd love to have you join us too.
Be well.
Jackie
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Had I known making yogurt at home was this easy, I would have started it years ago. Not-to-mention how extraordinarily delicious it is and economical. Think of your favorite high-end organic brand. That’s how this homemade yogurt turns out for me every time.
There are lots of different ways people will tell you to make yogurt. I find this way to be the easiest way to make yogurt at home, and it has always turned out great for me. (knock on wood) I’ve never had it fail yet. I make it almost every week, but It seems to keep a long time. The oldest jar I’ve found in the fridge was one month old and still fresh as ever. I have even frozen some short-term. Just thaw it slowly in the fridge.
Here’s what you’ll need For Plain Yogurt:
- Instant Pot with yogurt function
- Half gallon of milk (any kind will do)
- 2 Tbsp culture (see notes)
1. In the clean Instant Pot liner add the milk and press the yogurt button 3 times, until it reads "Boil". I usually cover with a glass lid. The IP lid with seal removed works if you don't have a glass cover that fits.
2. Once the pot beeps to signal the boil setting is done, the display will read YOGT. Remove the pot liner with the milk and place it in the fridge or ice bath or somewhere to cool.
3.Once it has cooled to be 100 degrees F or less, put the pot liner with milk back into the Instant Pot.
3. Whisk in the culture so there are no lumps. If you leave lumps, you will have lumpy yogurt.
2. Cover with a glass lid or the IP lid with seal removed.
3. Hit “yogurt” button until YOGT is displayed again, then make sure the “normal” setting is selected.
4. Set the timer for 20 hours. The timer will then be displayed. Your yogurt will be ready in as little as 8 hours and can be removed at any time thereafter.
5. Once the IP display reads YOGT your yogurt is done. You can either jar it up or put it in the fridge to set up a bit then jar it. If you wish it to be thicker you can hang it in a nut milk or jelly strainer bag tied to the handle of a pitcher to strain off the whey, or use a yogurt strainer. The longer it hangs, the thicker it will get. I find pint mason jars to be the best storage container for us.
Here’s what you’ll need For Vanilla Yogurt:
- Instant Pot with yogurt function
- Half gallon of milk
- 2 Tbsp culture (see notes)
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
The process is the same. Add the other ingredients at the time you add the culture.
NOTES:
Culture: Any plain yogurt with live active cultures should work. I have great luck with Chobani Plain Greek yogurt or I use 2 Tablespoons of my own plain yogurt if I have some. Fresh is best, but I haven’t had a problem with using weeks old culture. I also don’t measure a perfect Tablespoon. I just scoop and dump.
The incubation time can be adjusted anywhere from 8-36 hours. The flavor and thickness will vary depending on the incubation time and the nature of your milk. Don’t be afraid to play around with this. If you find yourself a victim of poor planning like I often do, and your yogurt will finish in the middle of the night or while you’re away, etc, simply set the timer so it continues to incubate until you are ready to refrigerate it. However, if you happen to forget it, leaving the yogurt at room temperature for a limited amount of time will not make it go “bad” or deem it unsafe. Please do not throw it out if advised to by people who don’t understand the nature of home fermenting. In fact, we make a delicious version of cream cheese spread by actually hanging the yogurt at room temperature for a day, add salt and hang another day. Leaving it out will change the form or flavor. Taste test it to see what your next step should be. Maybe it wants to be sour cream instead?
Why remove the seal? I’ve only ever used a glass cover that fits my IP, but I’ve heard the seal from the IP lid can harbor odor from other foods that will leech into your yogurt, so if you don’t want last night’s chicken soup flavoring your yogurt, remove the seal if you’re using the IP cover.
Why “normal” setting? If you hit the yogurt button and you see the “less” setting is lit, hit the yogurt button one more time to get to the “normal” setting. This “less” setting did work for me when I didn’t know any different, but I was told that this is not the right temp for incubating yogurt and I was also using raw milk which has a different nature than pasteurized milk. I have since used the “normal” setting and it does indeed make better yogurt. The “less” setting is for proofing dough. The “normal” setting is for incubating yogurt. Please don’t throw your yogurt away if you made it on the “less” setting or left it out for a bit after the timer was finished. If it smells like yogurt, and it tastes like yogurt, you made yogurt. Enjoy it. See notes for incubation time.
Flavorings: Aside from the base of sweetened condensed milk and vanilla, add whatever other ingredients you want to make different flavors JUST BEFORE you are ready to eat it. Adding the extra fruits or honey will alter the bacterial environment and shorten the shelf life. We like to add fruit, jams and jellies when we’re in the mood for different flavors. This Daily Greens powder is a SUPER healthy mix-in we love too.
There you have it. The easiest way to make no-fail homemade yogurt that is the most delicious yogurt you will ever have.
Enjoy!
P.S. Easily turn your plain yogurt into sour cream and cream cheese. See how HERE.
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If you want fall-off-the-bone tender and juicy meat no matter the cut, that doesn’t take all day, the Instant Pot™ is your tool. I make most of my meat in the Instant Pot™ because it is hands-off and turns out tender and juicy every time. I can cook meat from frozen and still have supper ready in an hour, and I never have dry or tough meat. Here’s how:
- Prepare the meat. My go-to preparation for any cut of lamb is to cover it in garlic salt. Cut slits into the larger muscle sections and insert slabs of garlic cloves into the slits. This infuses flavor and seems to tenderize the meat.
- Load the pot. Place the wire trivet in the stainless-steel liner. Put the meat on the trivet. Lay slices of onion on top of the meat. Sprinkle with seasoning of choice over the meat. We like 1 Tablespoon of either Cajun seasoning or, our favorite, Baharat seasoning. Add enough water to cover the meat or fill up to the “max” line, careful not to pour water directly on the meat to wash off the salt and seasoning.
- Start cooking. Place the lid on the pot with the vent closed. Hit the desired button and let it cook. For most cuts of meat, “pressure cook” setting for 30 minutes will do. For larger cuts like roasts 40-45 minutes. If it's rock solid frozen, toss the 2-4 garlic cloves in the pot and cook for 90 minutes.
- Prepare to Eat! Once the meat is finished cooking, let the pressure release naturally until the safety pin drops and the lid can be opened. Pull the meat out using the handles on the trivet and set it on a baking sheet or large plate. Let it rest a few minutes, and then go to work slicing or shredding however you need. You'll find the bones will pull clean out and any fat left behind will easily separate from the meat so you’ll have tender, juicy, and lean meat to enjoy.
Note: This is the ideal way to cook cuts of meat such as the neck or loins and chops with spine still attached because the bones will fall out and separate easily and these smaller muscle pieces tend to dry out easily in the oven but stay juicy and tender in the Instant Pot™. For rump roasts, I prefer to roast in the oven for a little more flavor development.
Strain the leftover liquid through a milk filter or paper towel resting in a screen colander into mason jars. Let cool so all fat solidifies and can be scraped off. Then can or freeze this broth for a delicious broth to be used for gravy base, soups, or warm drink. The fat can be rendered further and used like tallow but do note that sheep fat has a different texture to it that might not be appealing to you. We prefer to feed it to the chickens.
You may be wondering about using the slow cooker setting. It will work. I find, however, that pressure cooking meat instead is fail-proof. I need fail-proof in my life. In fact, I just tried to make a neck bone from a recipe for lamb and rice in the crock pot from my father in-law the other day and ended up needing my Instant Pot to save the meal. After 6 hours of cooking, the meat came out tough. I didn't have 2-4 more hours to see if it would cook down more, so I figured I had nothing to lose by trying to re-cook it in the Instant Pot and see how it turned out. It came out falling apart, infused with flavor, and my family ate the whole thing. Nothing left but a plate of vertebrae and myelin sheath. That's how we like our lamb.
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Our bodies are naturally equipped with detoxification pathways like the liver, kidneys, and skin, that work tirelessly to remove toxins. However, in today’s world, even in rural areas, we are bombarded with toxins like environmental pollutants, pesticides, and heavy metals that can overburden these systems. This stress of this burden shows up at a surface level as things like low energy, bad breath or BO, body achiness, noisy joints, skin problems, and then becomes more serious with things like unexplained infertility, problematic cycles, even cancer.
Supporting the detox pathways not only helps your body eliminate toxins but also boosts energy, strengthens the immune system, and improves overall well-being and so much more. For busy families like us that need to be in top form to accomplish all the daily tasks we have, this extra layer of self-care is a must.
The Ionic Footbath Detox Machine is an easy-to-use tool that works by releasing ions into warm water, creating a gentle electrical current. This process stimulates your body to release toxins through its natural detox pathways, often leaving you feeling refreshed and recharged. Here’s why it’s perfect for busy people like us:
- Time-Saving Self-Care. Life is busy, and finding time for self-care can be a challenge. The Ionic Footbath makes it easy—just set it up, sit back, and let it do the work while you relax with a good book or plan your next project. It takes approximately 30 minutes, but you can adjust the time for what you have.
- Cost-Effective Detox . This machine is super affordable compared to professional treatments for the same thing. Once you invest in the machine, you’ll have an affordable, reusable tool that eliminates the need for expensive spa treatments, and even some supplements, in the convenience of your own home.
- Gentle and Non-Invasive. Unlike some detox methods, the Ionic Footbath is gentle and non-invasive, making it an ideal option for those who prefer holistic, low-impact solutions to support their health. It feels so good to sit with your feet in the warm water and watch the machine go to work changing the water into some crazy colors.
- Supports a Healthy, Active Lifestyle. From tending the garden to caring for animals, and running the kids around, we need our bodies to be in top shape. Regular detox sessions can help reduce fatigue and improve focus, so you can tackle even the toughest days with ease and comfort.
For these reasons, the ionic footbath detox machine is one of my favorite self-care devices. Stay tuned for my other top 2 favorite self-care devices to support detox and help me target the health needs of my busy family, and jump into the community of other savvy, health-minded people HERE where we're currently working on ridding the body of chronic inflammation and other savvy things.
Be well!
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When temperatures plummet and the wind brings arctic chills, livestock care becomes a top priority. A polar vortex doesn’t just challenge us; it pushes our animals to their limits too. Keeping them healthy and comfortable during these extreme conditions is no small feat, but with the right preparations, you can make it through the cold snap together. Here are some tried-and-true methods to keep your livestock safe during a polar vortex.
1. Feed! Feed! Feed!
When it gets bitter cold, livestock burn more energy to stay warm. These extreme cold days are not the time to make the animals clean up their scraps. Instead, provide extra hay and high-energy grains. This is one of the simplest and most effective ways to help your animals maintain their body heat. When an animal eats, the fermentation within the stomach naturally generates heat. This "internal furnace" helps your animals combat bitter winds and freezing temperatures.
Keep an eye on feeding areas to ensure there's always enough hay available, especially during peak cold hours like early mornings and late evenings. If you have pastured livestock, supplement with hay even if they usually forage for themselves—frozen pastures cannot provide the same energy to sustain them during a cold spell. We also supplement our livestock with corn or oats when temps hit well below zero.
2. Water and Minerals
Water might seem like common sense in the summer, but hydration is crucial, even in freezing weather. Dehydrated animals are more susceptible to stress, illness, and cold-related conditions. Just as the dry air of winter leaches moisture from your own skin, it sucks the hydration from your animals too. That, and the fact that they are eating more dry roughage hay and consuming more salt (keep reading) will cause them to be extra thirsty. Make sure your water tanks are easily accessible. Investing in heated waterers or adding tank heaters can save you from constant de-icing and ensure your animals are getting enough to drink.
Alongside fresh water, minerals and salt play a vital role in maintaining your livestock’s overall health. I noticed our sheep and cattle especially have really hit the mineral feeders hard these past few days of -20⁰F and below. Vitamin and mineral intake helps regulate body temperature. Think of how salt melts ice by dropping the freezing point of water. Works similar in the body. Plus, water follows salt, so if you want all that water your livestock are drinking to be absorbed and hydrate the animal, they need salt. Providing free-choice minerals or salt so your animals can replenish what their bodies need is just as important during extreme cold as it is in the summer heat.
3. Provide Deep, Dry Bedding for Warmth
Animals lay on their legs to keep them warm. Deep bedding helps insulate their bodies from the frozen ground and keeps them off the icy, wet surfaces that can sap body heat quickly. Straw and wood shavings are excellent options for bedding, as they retain warmth and allow animals to burrow down for extra coziness.
Check bedding daily for moisture, as damp bedding can do more harm than good—it not only chills the animals but also increases the risk of frostbite and infections. Add fresh bedding frequently to ensure your livestock have a dry and warm place to rest. For larger animals like cattle, consider windbreaks or shelters as additional barriers from the blistering cold.
4. Wind and Shelter Protection
Speaking of shelter, providing your animals with a sturdy, windproof enclosure is critical. Whether it’s a barn, lean-to, or windbreak structure, having a place for them to escape the direct brunt of the wind can prevent frostbite and stress. Be mindful of ventilation as well; too little airflow can lead to moisture buildup, while too much exposure invites drafts.
5. Monitor Animals Closely
During extreme weather, keeping a close eye on your animals is essential. Look for warning signs of cold stress, such as shivering, lethargy, or huddling tightly together. Additionally, monitor their feed and water intake to ensure they’re maintaining their normal routines. Sick or weaker animals will require extra attention and potentially additional shelter and feed to help them recover.
6. Stay Prepared and Plan Ahead
Polar vortex conditions can escalate quickly, so planning ahead will save you from scrambling when the storm hits. Stock up on hay, bedding, and mineral supplies early. Check your watering equipment to ensure it’s functioning properly, and have a back-up plan in case of power outages or freeze ups. A little preparation can go a long way in protecting your animals during these harsh conditions.
Caring for livestock during a polar vortex is no easy task, but your extra efforts will make all the difference in your animals' health and well-being. By feeding extra hay, ensuring access to water and minerals, and providing deep, dry bedding, you can help your animals thrive even in the coldest weather. Remember, your livestock are counting on you, and with the right care, you'll both make it through to warmer days ahead.
Stay warm and stay safe during this polar vortex, and give your animals an extra treat for braving the cold!
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and how I keep myself warm when I'm doing chores during these cold spells HERE.
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North Dakota winters can get pretty brutal cold here, but hey, we don’t have hurricanes or poisonous things, right?
Anyway, as someone who has zero body insulation, I’m always cold. I’m always the first to bundle up when temps start getting cool in fall and the last to let my gator and gloves go for the summer. Yes summer. I wear gators and gloves into summer because I’m always cold.
Because of my extreme dislike for being cold, but also an even more extreme dislike for hurricanes and poisonous things, I’ve found some pretty great gear to keep me warm because as a livestock producer, we just don’t get days off for inclement weather. In fact, we usually end up pulling double duty outside when the polar vortex hits because things break, equipment won't start, waters freeze, and animals need extra care and feed to keep warm. So how do I do it? Here are my best finds from the feet up.
Feet:
Inner layer. Some good smart wool socks. Feet and fingers are the first to get cold, so keeping the feet warm is key. Keeping them dry is the secret to keeping them warm and that is why a good wool sock is what you want. Wool wicks away the natural moisture your feet will give off as they breath and sweat so your feet stay warm. I found most wool socks to be thick and sloppy. If they’re too thick, they make your boots fit snug which also causes your feet to get cold. Your feet need wiggle room to keep circulation flowing. I also hate it when socks fall down in my boots, or come completely off. The SmartWool brand of socks remedy both these issues. They fit nice on the foot, stay in place and they aren’t super thick and bulky, they fit more like a regular sock, and they are comfortably soft, not itchy.
Outer Layer: I have two pairs of boots. My warm hunting boots and my snow-is-deep warm Muck boots. Both are good warm boots. Warmer than any winter boot I’ve owned. The hunting boot is lighter and more comfortable to wear and walk around in, but the lugs track in mud, snow and manure. When the snow gets deep or it is muddy or wet out, I opt for the Muck boots. If these were lighter, they would be all I own and in putting them to a comparison test this last polar vortex, the Muck boots proved to be warmer than my hunting boots.
Legs:
Inner layer: A good pair of long johns makes a huge difference. I’ve found these under armor base layers to be the most comfortable and warmest. Many long johns will slide down and sag in the crotch which is annoying and restricts movement. These stay in place. They fit snug, so they don’t creep up when you put your pants on over them. I hate having to reach up the leg to find your long johns up by your knees. These don’t do that, or pile up at the waist either. They are skin tight with a soft fleece inside so they’re not itchy. They check all my boxes for a fit, function, and fashion.
Middle layer: Jeans are the warmest, but not the most comfortable to wear so I’m all for a good thick pair of sweatpants. Thin won’t do though, so make sure they are nice and heavy, I like these fleeced-lined track pants or these sherpa lined ones are nice too, but go for denim jeans if you need more warmth.
Outer layer: Insulated Carhart bibs. I have ski bibs that are like my kids’ snow pants for “city outings” and they are noticeably NOT near as warm as my Carhart bibs I wear for chores. So go with Carhart bibs. They are more durable for working in too. I can move more freely in the bibs than a total one-piece coverall suit. I don’t like feeling restricted in movement. Can you tell?
CORE:
Inner layer: same Under Armor base layer as the legs. This under a normal sweatshirt is usually enough, but during this last polar vortex cold spell where we hit -50⁰F windchill I opted for my shirpa-lined sweatshirt to go over the base layer. It adds a bit more bulk, but is noticeably warmer. It’s like wearing a cozy blanket and I love it.
Middle layer: I am in love with this heated vest. It is my new winter gear staple. It prevents me from getting chilled better than anything else I have ever tried. I have a heated jacket I love too, but I like this vest even more because it fits closer to the body so you can actually feel the heating elements. I have yet to get chilled at my core while wearing this glorious invention.
Then to keep that heat in and the gusting ND winds out I love this insulated liner. You can wear all the layers you want, but if you don’t have some sort of a wind-breaking layer, you’ll feel drafts and get cold. It’s science. This liner is something I wear for all seasons. It’s comfortable, functional, and easy to keep clean.
Outer Layer: Insulated Carhart jacket. Yes, Carhart is king in chore gear / workwear. They are just so warm and durable to work in. a little heavy, but well worth the investment. They last.
Gloves: I have not found gloves that I love yet, so if you have, please share them. I’m tempted to try the heated gloves I’ve seen out there, but I feel like they wouldn’t hold up doing chores in them and they are a bit of an investment to be replacing often. So for now, I just buy insulated ski gloves. I go through a few pair each winter because they snag on things and get holes in them and it’s hard finding a pair that doesn’t sweat inside. I hate soggy gloves. The pair I have came from Walmart, but I linked them from amazon for your convenience to know a good pair that doesn't sweat, and so far, it's the end of January and I have only worn through across the index fingers because I snagged them on the fence.
Head: A neck gator is a must. I have a thin cloth gator I wear in the early fall or spring when people might look at me like I’m weird for wearing the heavy fleece one I wear all winter, but I love feeling cozy, I hate getting wind drafts down my shirt. A gator solves these issues for me. Plus, I can pull it up to my eyeballs when it’s freeze-your-face cold out. You're looking for double layered. Single layers are too thin and any breeze will go right through.
Good warm hats are hard to find, but they are out there. I wear a fleece earband first, then put a thick hat that has a fleece liner that goes all the way to the top so it is double layers. When it’s really cold or windy the bomber hat comes out. Wrap those rabbit fur flaps around your cheeks paired with the fleece gator and you’re good to go. Be sure it has a wind proof material on the head though, or your head will get cold in the wind.
So there you have it. How I dress head to toe when the wind blows and temps get frigid cold in North Dakota. As someone who is always cold and hates being cold, staying warm is super important to me, and I’ve gotten quite good at it.
Now that you've prepared yourself for the arctic tundra, CLICK HERE to read how to get your animals through these harsh cold snaps.
Be warm!
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This traditional lefse recipe has been passed down in our rural ND community for generations. It is easy to make and tastes delicious. It freezes well which makes it a great option for preserving that abundant garden potato harvest or bulk grocery store find.
What you’ll need:
- 6-quart stock pot for boiling potatoes
- Lefse making kit (see note 1 for equipment details)
- Food mill with Potato Ricer disc
- ~5 pounds of potatoes to make 8 cups mashed. (see note 2)
- ½ cup melted butter
- ½ cup heavy whipping cream
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 4 cups Flour + more for flouring surface if needed (see note 1).
Make It:
- Boil and peel the potatoes. (see note 2)
- Run the cooked, peeled potatoes through the potato ricer. Measuring out 8 cups.
- To the 8 cups riced potatoes add the ½ cup melted butter, ½ cup cream, 2 Tbsp sugar, 1 Tbsp salt. Mix until incorporated. If it’s still hot, let cool to just warm.
- Add the 4 cups flour, one or 2 cups at a time. Knead with your hands until all the flour is absorbed and a nice sticky dough is formed.
- Roll the dough into balls (see note 3.) Let rest while you prepare your rolling/cooking area. Plug in the griddle, set to 500⁰F.
- Roll out the dough balls until they are as thin as possible while still being manageable; about ¼”. Too thick, they won’t cook through, too thin, they’ll tear and be hard to handle. (See Note 1 for my best tricks)
- Carefully maneuver rolled out lefse onto the UN-greased griddle and cook for 1:30 minutes. Flip. Cook another 1:30 minutes. Remove to a cooling wrack….or eat it right then.
Notes:
- They sell Lefse making kits which are a great investment with everything you need to start out, but over the years I have found rolling the dough on a floured surface with a covered rolling pin to be time consuming and uses a LOT of flour…and it's messy. I invested in a tortilla press and will never go back. It takes just seconds, not minutes, to roll out perfectly round lefse and eliminates the need for the rolling pin and flouring board that comes in the kit. You'll still want a flipping stick and will need the griddle or two.
To roll out lefse using a tortilla press simply sandwich the dough ball in between cling wrap and put the press down until it’s the desired 1/4" or less thickness. Peel one side of the cling wrap off, then flip the lefse in your hand to peel the other side off and plop it on the griddle. No flour needed, which makes for no mess and no chalky lefse. No more frustrations of lefse sticking to the flour board or rolling pin. It was a game changer for making multiple batches.
2. Russets are traditional, but I’ve found that all potatoes will work, even purple potatoes. If you boil the potatoes first, the peels will strip right off if you keep them wet.
3. Roll the dough into balls that are slightly bigger than a golf ball to no bigger than a baseball, finding the right size for you. My littles are still young, so I’ve found the smaller 8” lefse to be easier to press, handle and eat.
To Eat:
Lefse is versatile. It can be eaten for breakfast, dessert, or part of a meal. Use it like any flatbread or tortilla or as it is. Our favorite way to eat lefse is warm with butter, sprinkled with cinnamon and sugar. I also like eating it like a crepe with fruit and yogurt rolled up in it. Or make a savory wrap for lunch. Sky is the limit! I’d love to know how you like your lefse.
That’s it! Easy and delicious traditional lefse made with real garden potatoes and maybe even cream and butter from your own dairy animal or your own home-milled flour. So good!
Happy Homesteading!
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I'm seeing so many moms looking for better alternatives for the elf on a shelf gig and rightfully so. Why do we need little hooligans showing our kids that it's ok to cause mischief and play pranks on people? There's enough of that in our world today. Not to mention the MESS!
About 4 years ago I found this little shepherd doll from Shepherd's Treasure, which started this tradition for us where he arrives under our Christmas tree on the first day of Advent and leaves my kids special notes with a scripture theme, daily devotions, and sometimes little gifts, activities, or treats. They talk about him all year long. Seeing the joy he brings them in such a wholesome way definitely has been worth the trouble.Unfortunately, I didn't have a great experience with the company so stopped using their stuff. I typically just find a Bible verse that is relevant to what's happening in our life, or one of my favorites, and put it on a card. Sometimes it's just a hand-written note, depending on how organized and creative I am. The kids don't seem to care if it's written on a sticky note or a cute print-out. They mostly enjoy searching for him each morning to see what he has to say. So, don't over think this. Less is more. I have seen this cute Shepherd on a Search set on Amazon that would give you a good starting point.
I am finally organized enough in life to share Shep's adventures. I have a start to designing little cards (an upgrade from the sticky notes I used last year 
) and I will be posting them HERE on my page, plus HERE is a free downloadable of what I have so far, for you to print and use or just use as inspiration. I will continue adding to this so save the link somewhere. Or follow me as I'll be posting it from time to time.
) and I will be posting them HERE on my page, plus HERE is a free downloadable of what I have so far, for you to print and use or just use as inspiration. I will continue adding to this so save the link somewhere. Or follow me as I'll be posting it from time to time. If you don't have a shepherd doll, you can easily substitute another stuffy like a lamb or these adorable plush Mary and Jesus dolls, or even...gasp.....an elf.... and customize your cards accordingly.
Here are a few ideas I've done with our shepherd.
I have used this "never stop praying" card a few times. Each time I have gifted a little prayer book. The one the kids use the most is "Power of a Praying Kid".
This Marvel Action Bible has also been a great investment. It's so rewarding to see my kids grab it off the book shelf and sit together while one reads to the others. I even see our Youth Faith Formation kids grab it off the shelf at church and go sit in the chapel with it. There's just something about it that grabs their attention. It's very well done.
I often use any toys or things the kids have left out like this Color the Rosary book that has been another great tool for enriching our prayer life.
As you can see, we have fun with our Shep, and I love the conversations that have happened and the focus on faith he brings to us during a time of year when it's easy to get caught up in worldly things and stressed out. Keep it simple. Use what you have. And never hesitate to ask God for inspiration (or Pinterest). This will be something my kids will always remember about Christmas, and it is so much more fruitful than a mischievous elf.
I hope you have a blessed Advent season as we prepare to celebrate the birth of our Savior Jesus Christ. 
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This easy roasted lamb recipe will be the most delicious mutton you will ever have. It's tender, moist, and delicious flavor will have you feeling like a top chef. But, the ease of making this will fit into any busy homesteading mom's day.
I’ll never forget the moans of delight that came from my son after every bite he took of this roasted lamb meal the first time I made it. This recipe comes from a friend of mine from the Middle East where they eat mutton like we Americans eat beef. So when I wanted to master the mutton, my Middle Eastern friend was definitely the person to ask. This lamb recipe took our mutton experience from so-so, to a top 5 favorite, and this is how it's done....
What You’ll Need:
Lamb rump roast or loins
Garlic
Onion
Kosher salt
Kosher salt
Black pepper
Water
Apple cider vinegar
Vegetables of choice
Make it:
- Prepare the oven bag as directed on package instructions. Place the bag on a trivet/wire rack inside the roasting pan.
- Cut tiny slits in the meat every few inches and stick slices of garlic cloves in them.
- Mix together a rub of 1 Tablespoon Kosher salt, 1 teaspoon Baharat spice, ½ teaspoon black pepper. Rub all over the meat.
- Place the seasoned meat inside the oven bag and add 1 cup water, 1 chunked onion, ½ cup apple cider vinegar^, any vegetables you wish to roast.
- Close up the bag and tie according to package instructions, making the steam vents as directed for the oven bag. I like to keep the bag snug around the meat so the meat sits in the juices.
- With the bag of seasoned meat and veggies placed on the trivet inside the roasting pan, cover and cook at 320⁰F for 4 hours or until meat falls apart with a fork.
- When the meat is cooked, poke a hole in the bottom of the bag to drain the juices into a measuring cup. Place in fridge to allow fat to solidify for easy removal. This liquid can be used to make a gravy or au jus sauce, whichever you prefer.
- Serve the lamb with vegetables over rice, topped with the gravy or au jus.
^ apple cider vinegar is optional, but it adds a noticeable depth to the flavor. Homemade apple scrap vinegar also works great and is preferred by us.
Special note: you're probably wondering if the Baharat spice is worth buying because, unless you're from the Middle East, you won't already have it in your spice cabinet. My answer to this is YES! Get it! It quickly became a pantry staple that I use on everything, especially meats and soups. It has a hint of cumin, but that is the only particular spice I can make out. It is a unique blend of warm, comforting, savory spices. It will not disappoint. PROMISE.
To Make Gravy:
In a stainless-steel pot make a roux by melting 2 tablespoons butter. Add 2 Tablespoons flour. Mix well into a paste and let cook a minute or two. You’ll then add 2 cups liquid*. Whisk until there are no lumps. Keep whisking until the gravy thickens to your liking. Remove from heat. The gravy should set a little more as it cools.
*You’ll need to taste the broth from the roast for saltiness and adjust the broth to water ratio to get the right flavor balance you’re looking for in 2 cups of water/broth liquid.
Enjoy the meat and vegetables served over white rice with gravy or au jus.
There you have it! A super simple, extremely tender, moist, and delicious lamb recipe the whole family will enjoy.
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