recipes

This is one of my favorite farm-to-table recipes. Life as a busy homesteading family can often make it feel impossible to eat healthy, balanced meals. Between work, school pick-ups, and sports, the simplest things—like making a nutritious dinner—can seem overwhelming. But what if I told you that a delicious, healthy meal can be prepared in no time? And the kids will love it too? And almost all of the ingredients come right from the homestead?

Enter chicken zucchini bites! This recipe is perfect for those on a paleo or gluten-free diet, or anyone looking for a fast but wholesome meal option. Not only are these little delights packed with flavor, but they also bring the farm-to-table goodness right to your kitchen.

1. Prepare the Mixture  For fast prep I put the whole chicken breasts, zucchini chunks, and all other ingredients directly into my Ninja blender food processor piece. Blend until a nice, grated consistency is achieved. Without this, the chicken needs to be ground and the zucchini and herbs all grated and minced by hand, adding to prep time and labor intensity. My food processor has been a great time saver.

2. Cook   Heat a nonstick ceramic frying pan with your choice of oil on medium to medium-low heat. Drop spoonfuls of the mixture into the pan and flatten them into small patties. Fry for about 5 minutes on the first side until they're nicely browned and firm enough to flip. I've used olive oil, butter, and bacon grease. All good.

Once flipped, cook for another 2 minutes or until the second side is also nicely browned. 

3. Serve them hot or cold with your favorite dip—guacamole, salsa, or even sweet and sour sauce if you're not sticking strictly to paleo or low carb.

As a busy homesteading family, we understand the demands that come with juggling multiple responsibilities, which is why we love sharing recipes that simplify life and nourish your family. These chicken zucchini bites are more than just a meal; they're a step towards healthier eating habits, all while saving you precious time. I hope this recipe brings ease and deliciousness to your table. Enjoy!  

For more farm-to-table recipes straight from the homestead and to connect with other busy homesteading families visit our Facebook community, Home Instead; practical homesteading tips, tricks, and recipes for busy families.  

This is an old family recipe that originally had a biscuit mix crust but I replaced the biscuit crust with this delicious zucchini or cauliflower crust and it is a match made in heaven. The sour cream egg filling is divine! A moist egg bake with a hint of creaminess and delicious pop of garlic will have your taste buds dancing. The fact that it is low carb and whole food healthy will have your homesteading mama self fulfilled and satisfied.

I’ll give you the base recipe, but it is really versatile with what you can add to it. Check out the notes at the bottom for our favorite add-ins and substitutes. 

WHAT YOU’LL NEED 

A mixing bowl

12” cast iron skillet or 9x13” baking pan

8 eggs

1/3 cup mayo

1 cup sour cream

1 tsp minced onion (dried or fresh)

½ tsp garlic salt (reduce if using salty meat like ham or sausage)

1/8 tsp pepper

1 cup chicken (or any meat of choice. See notes)

1 cup shredded cheese like cheddar or Colby blend

½ cup spinach or leafy green of choice

1.    Prepare your crust following the recipe for Zucchini/cauliflower crust. Once the crust is out of the oven, lower the temp to 350.

2.    Mix the eggs, mayo, sour cream and spices together with a whisk. Then add the meat, cheese, and leafy greens.

3.    Pour it over the already prepared crust and pop in the already warm oven. 

4.    Bake it at 350 for 30-35 minutes until set in the middle. 

NOTES: Any cubed or shredded meat can be used in place of the chicken. We like our home-made sausage or ham the best. Reduce the salt about half when using a salty meat. Adding a little pre-cooked bacon is a nice touch as well. You can even omit the meat altogether. For the leafy greens, any will do. I stopped growing spinach in my garden and replaced it with Swiss Chard instead for higher more economical yield and easier growing in my area. Kale works great too, or you can even omit the greens altogether.

I hope you enjoy this wholesome family recipe as much as we do. For more recipes and homesteading lifestyle tips check out our community on Facebook, Home Instead; practical homesteading tips, tricks and recipes.

Discover how easy and cost-effective it is to make your own almond milk in this blog post. With the skyrocketing prices of store-bought almond milks, making your own is a smart alternative. Not only does it save you money, but it also allows you to control the ingredients. Unlike commercial almond milks loaded with additives and sugars, homemade almond milk is a healthy and clean option. It is lower in calories and carbs, higher in calcium, and has less inflammatory effects than dairy milk. Plus, it's super easy to make! Simply soak raw almonds, blend them with filtered water, strain, and enjoy. Consider adding vanilla extract or natural sweeteners like dates or honey for added flavor. Use your homemade almond milk in cereal, baking recipes, coffee, smoothies, and more. Don't forget to save the solids for recipes. Join the online community for more savvy swaps like this one. Start making your own almond milk today and experience the benefits.

In the journey to maintain a healthy lifestyle for both me and my family, I share how substituting traditional desserts with healthier options can significantly affect one's well-being. Through my own personal struggle with gut issues, I have discovered recipes like these delightful Almond Balls, which not only cater to dietary preferences like gluten-free, dairy-free, and sugar-free but also prove that healthy eating doesn't have to compromise on taste. These Almond Balls are a testament to dessert recipes that are not only nutritious but also delicious, fitting into a variety of diets including Paleo and vegan.

The recipe provided for Almond Balls is simple and made with ingredients like almond flour, coconut oil, and vanilla extract for the filling, and cocoa nibs or chocolate chips for the chocolate coating. This dessert option showcases that satisfying a sweet tooth can still align with healthy eating habits. The suggestion to add natural sweeteners for those who prefer a sweeter taste, maintaining the dessert's health benefits, reflects a flexible approach to health-conscious desserts.

Furthermore, I highlight the positive impacts of participating in an 11-Day Jumpstart, emphasizing how it has revolutionized my health by reducing inflammation, increasing energy levels, and aiding in weight loss. This experience, along with the success of incorporating healthy desserts into my family's diet, encapsulates the broader message of making health-focused changes that are both achievable and enjoyable. The encouragement to join the Swap It Savvy community extends an invitation to others seeking a supportive environment for making healthier lifestyle choices.