Five Practical Tips That Help the Kitchen Flow (A Little More) Smoothly

The kitchen is one of the busiest—messiest—places in my home! I love my kitchen…but sometimes I get a little overwhelmed when it looks like an army of hungry people have torn through it, leaving a massive trail of destruction.

I am definitely no expert, but over the years I’ve found a few little tweaks to make my kitchen run a little smoother. Here’s five of ‘em.

1. Open both sides of the kitchen sink.

I have two sections to my sink. (I envy those people that have the huge farmhouse sink!) I used to leave a dish strainer on the right side. Well, when I was having my postpartum vacation from housework, my husband moved the strainer to the area on the counter next to my sink…and left the whole sink open. He put my drying mat under the strainer, and it works out great for me!

Thanks, husband!

It totally changed the way I did my dishes! It may just seem like a little no-big-deal tweak, but I’ll take it, because it makes my life easier.

On first glance, if you know me, you would just think that it leaves extra space for dishes to PILE up! Sometimes it does, but I have room to move around, and I don’t feel *as* overwhelmed after dinner.

Bonus Tip: If you do dishes as you go…it’s so much easier. My mama tells me this constantly. I totally agree that it makes it easier, but I still go against my own advice sometimes and let the dishes “soak” too long.

2. Find a spice rack with minimal depth.

By this, I mean if you buy a spice rack that is too deep, your stuff will pile up and you’ll waste time looking for your seasonings. You’ll also waste money buying more when you still have some hiding in the shadows.

Do I know this from experience? Oh, yeah.

My husband came to the rescue again, and made me a spice shelf that is PERFECT. I can only fit one box or bottle depth-wise—and it is great. I can quickly grab what I need, and I’m not stuck shuffling through dozens of spices/flavorings/ingredients.

It really helps when I keep it organized. This is also where my essential oils live.

3. Allow yourself two mixing bowls.

Maybe some of you don’t struggle with cleaning up dishes like I do. When I cook, my entire kitchen is destroyed. I don’t know how, but a perfectly clean kitchen will be such a mess after one meal!

I’ve found that if I use only two mixing bowls while making dinner…I’m forced to clean them out if I need to use another one. For example, say I’m making meatloaf. I use a bowl to mix the raw meat with all the other ingredients. Instead of throwing the bowl in the sink to be washed later, I’ll wash it to use for my mashed potatoes instead of getting a clean bowl out. (less mess) I’ll usually use another bowl to mix up salad dressing, or another side item.

If I allow myself only two, there won’t be four or five bowls piled in my poor sink.

Sometimes I get in the zone and think I’m Martha Stewart, complete with a camera crew and kitchen crew that will stay behind and clean up my mess…well, that’s never going to happen, so I have learned to take two extra minutes and clean the bowls as I go.

4. Learn to measure ingredients without the measuring spoons.

This one has taken me literally seven years to figure out. Learn how to eyeball a tablespoon, or a teaspoon, and you won’t have to dirty fifteen measuring spoons during your meal prep!

You know what? It’s ok to study how measurements look and you can measure in your palm, or your fingertip. That’s really not against the rules at all, and it makes you feel like a pro.

If you don’t agree with this one, that’s ok. I just don’t like washing three separate tablespoons, and left looking for a dry one when I need it. I don’t like it when the powdery spices stick to wet measuring spoons.

5. Invest in an immersion blender.

This is one appliance I use every day! It’s right up there with the coffee maker. It makes my life so much easier.

If you’re familiar with THM, you know that their recipes use a blender in almost everything. Instead of dirtying a big blender bowl, the blades, and the lid, just whip out the immersion, or stick blender, and stick it in the pot!

I just did this for dinner tonight. I made Cream of Mushroom Trimmy Bisque from Trim Healthy Table, and instead of draggin’ my big ol’ blender out, I just used my immersion blender, easy peasy. (THM affiliate link above.)

It also doesn’t make as much racket as the big blender, and it didn’t wake up my baby that was napping.

I love my immersion blender, and use it pretty much every day, sometimes twice a day. I love this KitchenAid. This was a Christmas present from my parents. So thank you! (Amazon affiliate link above. Use it and I’ll receive a small commission.)

Did you find any of these tips helpful for your home? Sorry if not…this is the best I can do! 😀

Don’t be afraid to share! I’d love to hear from you.

Quinoa Salad (THM-E, Gluten-Free, Sugar-Free)

This cool quinoa salad is a perfectly healthy side dish for summer cookouts! There are endless variations and additions you can make to this recipe, so experiment away!

Here’s how I did it based on my mother’s recipe:

2 cups cooked and cooled quinoa (see notes below)

1 small cucumber

1-2 green onions, chopped small

2 cloves minced garlic

1 tsp extra-virgin olive oil

1 tablespoon lemon juice (fresh squeezed or bottled will work)

¼ teaspoon each of salt and pepper (may need to add more salt according to taste)

1-2 tablespoons each fresh parsley, mint, and basil (alt: use ½-1 tablespoon dried)

Optional: 1 small chopped tomato (for the salad pictured, I did not use tomato. But it’s really good with the added tomato!)

Add all the ingredients, give it a good stir, and serve!

Notes on quinoa: I cooked mine the night before and kept it cool in the fridge until I mixed this quick salad up.

This is perfect on a hot summer day. Sometimes a cold salad is just what you need to refresh and cool off.

Quinoa is a complete protein, having twice the protein as rice. It’s high in iron, folate, magnesium, and fiber! So make frequent use of this healthy carb option!

The fresh veggies hydrating and refreshing. The lemon juice and fresh herbs just make you feel light and cool.

This is also a good way to get your dose of fresh raw garlic. I always like to find a way to include that as much as I can.

Mix this up for yourself and add some cooked lean meat like chicken breast for a quick and yummy lunch! (When it’s too hot outside for anything else!)

Berry Cobbler (THM-S, Sugar Free and Gluten Free)

I had the privilege to pick about a gallon of beautiful, vibrant raspberries and blackberries from our farm. I am constantly amazed at how lovely the berries are! They are so bright and sweet…I just love them.

I had to use them in a cobbler…and I wanted to make it sugar-free, gluten-free, and THM friendly!

Berry Cobbler:

Melt ¼ cup butter (1/2 stick) in an 8×8 baking dish, or a pie dish. Preheat the oven to 350 degrees.

2 cups berries (I used raspberries, and then I made it again and used a mixture of rasp/and blackberries)

¼ cup THM Gentle Sweet

-Add the Gentle Sweet to the berries in a small bowl.

½ c. almond flour

¼ c. THM Gentle Sweet

1 tablespoon THM Baobab Boost (optional)

(All links to THM are affiliate links…meaning if you click on these links and purchase…I’ll receive a commission!)

-Mix these dry ingredients together. Pour the dry ingredients onto the melted butter in the baking dish. Spread it out, but don’t over mix. Just barely coat the flour with butter. Don’t worry if it’s all covered, though.

Pour the sweetened berries on top of the flour and butter mixture.

Now here’s the topping.

Mix together another:

½ c. almond flour

¼ c. THM Gentle Sweet

1-2 tbsp milk (almond milk for THM)

Mix this together, until it forms loose crumbles. You don’t want to get it too moist.

Take the crumbles, and place them on top of the berries. Evenly distribute so every fork-ful will have some on top!

Bake at 350 degrees for 30-35 minutes, or until the center is done. Let it cool slightly to firm up.


This is a simple way to use up fresh berries, but frozen could also be used.

Surprise Mac’n’Beef (THM-S)

What’s the surprise in this recipe? It’s mushrooms! Before you say “gross” and look away, I’m begging you to hear me out!

The mushrooms are processed and mixed into the ground beef…and I promise, you can’t tell there’s mushrooms there! This is picky little boy approved…I’m not lying; he gobbled it up without any complaints!

Now that we’ve gotten that out of the way, let’s get to the recipe. See the end of the post for why mushrooms are so good for you.

Ingredients For the Beef:

1 lb ground beef

8 oz baby bella mushrooms, processed until chopped very finely, almost to a paste, but not quite. They have to be tiny enough to be undetectable.

1 tsp onion and garlic powder

1 tsp mineral salt

½ tsp black pepper

1 tsp parsley

1 tsp nutritional yeast

1 tsp paprika (smoked or regular)

Brown the ground beef in a skillet, then when it is browned, add the mushrooms that have been processed well. Add all the seasonings, and cook for five to ten more minutes, and while it’s finishing, prepare the Mac.

Ingredients for the Mac:

Dreamfield’s Pasta (a higher protein pasta that is THM-approved), cooked

¼ cup butter

½ cup Greek yogurt

6-8 oz cheese (I used Aldi’s shredded Gouda)

1 tsp mineral salt

Dash of black pepper

1 tsp paprika

½ tsp garlic powder

2 tbsp heavy cream

Mix all the above ingredients into the noodles that have just been drained from their boiling water. The butter and cheese will melt. Stir everything together until all the cheese is melted, and then combine with the beef mixture.

Serve with a side salad, and you have a quick, hearty, healthy dinner.

THM: This is a heavy S. The mushrooms are a hidden veggie, and the addition of the side salad with an S-friendly dressing rounds it out perfectly.

The scoop on the ‘shrooms:

Mushrooms are one of those veggies that you either love or hate, in my limited experience, of course. Now technically, they are in the fungus family…which doesn’t help them sound very appetizing. But here are the benefits of mushrooms: (info taken from Nourishing Traditions by Sally Fallon.)

They contain:

· Protein

· Phosphorus

· Calcium

· Iron

· Biotin, a B-complex vitamin

· Selenium, necessary for heart health and the circulatory system

They also boost the immune system and fight cancer cells. That’s a good reason to be eating them!

I’ve seen several articles recently about mushroom teas, mushroom extracts, and mushroom coffees. It seems that mushrooms are gaining popularity! So make use of nature’s medicine, and incorporate more mushrooms in your diet! (And don’t tell picky husbands or kids!)

You may also want to try Surprise Burritos.

Surprise Burritos (THM-S)

These burritos are delicious. And the surprise…they have mushrooms hidden in them! No screaming in horror please! I beg of you to keep reading, and to try this yourself! I was listening to the Trim Healthy Mama podcast and learned how to do this little trick. Husbands and children have no idea that these yummy burritos pack a health punch. Mushrooms are undetectable!

See the notes after the recipe to see why mushrooms are so good for you.

Now for the recipe:


1 lb ground beef

8 oz mushrooms

1 onion

3 garlic cloves

1 6 oz can tomato paste

1 tsp mineral salt

½ tsp black pepper

2 tsp cumin

1 tbsp chili powder

2 tsp smoked paprika (or regular)

Splash of apple cider vinegar

½ cup sour cream

4 oz cream cheese

¼ cup chicken broth

Low-carb tortillas

8 oz Monterey Jack cheese

Green onions, chopped for topping


(About an hour before cooking, place container of mushrooms near a sunny window or door.)

Preheat oven to 350 degrees. Start browning the ground beef. Take the “sunned” mushrooms and put them all in a food processor, and process until they are in tiny bits…ground beef size. Add the mushrooms to the cooking ground beef, and stir together. Add the onion and garlic, and cook until the meat is browned, and the onions are tender. Add the can of tomato paste, and the salt, pepper, cumin, chili powder, paprika, and apple cider vinegar.

In a blender or food processor, blend together the sour cream, cream cheese, and chicken broth.

Scrape this white mixture out of the blender and add to the meat sauce. Stir it together, and let it simmer for just a minute or two.

Take one tortilla at a time, and fill it up with a good spoonful of the meat sauce, sprinkle a handful of Monterey Jack cheese, and fold it up into a burrito. Fill each tortilla until the pan is filled, I fit five in a 9×13 baking dish. Take a spoonful or two of the meat sauce and spoon it on top of the burritos. Use the rest of the cheese to cover the meat sauce.

Cook for 15-20 minutes, or until the cheese is starting to brown on top.

Garnish with green onion and sour cream on the side.

THM notes: this would be considered an S with low carb wraps or even Wonder Wraps, a recipe found in Trim Healthy Mama Cookbook. I served our meal with brown rice sprinkled with Tajin seasoning because as a nursing mama I still need to eat Crossovers and so do my little boys!

The scoop on the ‘shrooms:

Mushrooms are one of those veggies that you either love or hate, in my limited experience, of course. Now technically, they are in the fungus family…which doesn’t help them sound very appetizing. But here are the benefits of mushrooms: (info taken from Nourishing Traditions by Sally Fallon.)

They contain:

· Protein

· Phosphorus

· Calcium

· Iron

· Biotin, a B-complex vitamin

· Selenium, necessary for heart health and the circulatory system

They also boost the immune system and fight cancer cells. That’s a good reason to be eating them!

I’ve seen several articles recently about mushroom teas, mushroom extracts, and mushroom coffees. It seems that mushrooms are gaining popularity! So make use of nature’s medicine, and incorporate more mushrooms in your diet! (And don’t tell picky husbands or kids!)

You might also want to try Surprise Mac’n’Beef.

Amy Campbell & The Tennessee Farm Table

“You’re listening to the Tennessee Farm Table with your hostess Amy Campbell…”

Our family caught this line on WDVX’s 9 am radio show four years ago. We have tuned in ever since. Being farmers ourselves, the subject of East Tennessee’s Appalachian food and farming traditions was right up our alley and we loved this show! So, naturally, a few months back, I decided to write in to Amy Campbell and tell her how much we enjoyed listening and invited her to take a look at my blog.

She responded with the kindest email I’d ever read, and she was up to interview and visit with us the next week!

Amy is a genuine, loving person who is doing a great work here in our region. Let me tell you a little bit about her.

Amy was born and raised in Knoxville, Tennessee. She says she was raised in the city, but she was a country girl at heart. Like many of us from around these parts, her family roots were tied to farming. Even when she was a little girl, she loved spending time with her Grandpa on the farm.

Her mother was an art teacher, so Amy naturally developed a love and a talent for art. She became a portrait painter and folk artist—among many other titles!

She received her Bachelor’s in 1989 from Savannah College of Art and Design. Her first paying job was for Proffitt’s Department Store; as an Illustrator for their news print advertisements. Over the years, she earned her MFA in Graphic Design from UT, and has held several other creative jobs as a professional freelance artist, portrait painter, graphic designer, and even as a Professor of Fine Art at Carson Newman and Maryville College

Her portraits of regional food producers and historic figures from Blount County are on display in the Maryville Municipal Building, The Walnut Kitchen, and J.C. Holdway Restaurant in Knoxville.

The logo for the WDVX radio station was designed by Amy!

She has volunteered countless hours with the radio station since 1996 . She was with them from the beginning because she believed in getting good music to us here in East Tennessee. (Now it’s heard around the world.) She said she wanted to play music that folks around here would listen to sitting on their front porches. Well, I don’t know how many times we have loved listening to bluegrass especially on our front porch! Our family is thankful for that!

Amy has worked as a public relations representative for Knox County at the Knox County Farmers’ Market back in the mid 1990s which is now “New Harvest Farmers’ Market” with the intent to drive sales for local agriculture, and was a founding board member of the Maryville Farmer’s Market and Market Manager in the inaugural season. Here, she saw the hard work from farms and small businesses and wanted to help these farmers out. Before the farmer’s market was “cool”, she was out encouraging everyone to eat food sourced locally! Thankfully now society has caught up with that idea again!

She also worked at Blackberry Farm in the garden and loved learning all about heirloom seeds and other facets of working in the soil. (She was also an artist in residence at Blackberry Farm.) Her love for farming just kept growing and she saw a need to preserve this way of life.

Around ten years ago, she had a dream about developing a show featuring folks that were preserving and preparing Appalachian food. She had a desire to record these stories and to find the people that were keeping farming traditions alive…

In 2013, her show, The Tennessee Farm Table, aired from WDVX.

She has since interviewed unique places and small family farms like J&R Farms, Benton’s Bacon, The Love Kitchen…she has spoken with chefs, authors, gardeners, foodies, and wineries…the list could go on! She highlights topics that are unique to our Appalachian region like the paw-paw fruit and ramps.

Amy and I have the same philosophy: if it’s not shared now, who will remember the old ways? They need to be shared and taught!

She works so hard to bring attention to these timeless traditions and skills that are so rare today. Family farms are still the backbone of the community, and as a part of the community, we love to make a difference.

Photo credits: Laura Pierpont Photography

On every show, she mentions non-profit organizations that are helping folks in our cities and towns. One day, she hopes to be able to serve food directly to needy people from a mobile radio building! Because everyone deserves a chance to eat good, local food: This type of dreaming and thinking is why she’s making such an impact, here!

I’m thankful that Amy has a desire to record and tell our region’s stories of food and how we grow, prepare, and cook. We are both quite passionate about food…which may sound silly to some, because you may be thinking “what’s the big deal…can’t you just heat a microwave dinner up and fill your stomach and that’s all you need?” NO!

Sitting down at the family table with food that you-know-where-it-came-from is something special. It adds life to our days and it adds a ton of joy, too! (Not to mention nutrition!) You don’t have to grow it yourself. You can visit a farmer friend or a market and taste the freshest, realest food and just cherish it. Good local food is a gift, people! Amy believes that food “brings our often quarreling world together, and is a way for us to share our different cultures and beliefs through a shared experience.”

Amy is preserving the importance of our food traditions. I love it! Some of these things would be forgotten otherwise. “I like to share stories and capture the memories of regular people who have, or are doing important things for our community and world.” She wants her art and her radio work to reflect that desire. If we don’t have a way to remember these ordinary folks, their memories and way of life will fade away.

Our Saturday mornings wouldn’t be complete without listening in. As soon as Emi Sunshine starts singing the theme song, my boys start dancing around the room.

The shows airs by podcast from Amy’s website at: and additionally broadcast Saturday mornings at 9 by radio from Knoxville at

The link for the podcast is here, and you can listen anytime to any episode. Tune in to WDVX via radio or online at on Saturday mornings at 9 am for the show.

Go to to see the contributors, sponsors, and info about the show.

Follow the show on Facebook and Instagram. Or be old fashioned and just tell your friends and neighbors about the show so they can tune in old-school style by listening to the radio!

Let’s help support each other in these endeavors of eating, supporting, and preserving LOCAL! Thank you, Amy, for all your hard work and diligence in capturing our stories through art and radio. What a unique place she has in our community and a very special one.

Check out Amy’s website and see her artistic talent, as well!

Einkorn Sourdough Bread (THM-E)

I fell in love with sourdough this year. I made my own starter from the usual all-purpose flour and loved the results.

Years ago, I made sourdough from rye and spelt according to the recipe in The Trim Healthy Mama Cookbook. But my husband isn’t crazy about rye.

So I recently found some whole wheat einkorn flour! I was so pumped to get this stuff. Einkorn is the only non-hybridized wheat. It is an ancient grain and it is still true to the original wheat that was used a thousand years ago! That is cool!

It’s also higher in protein, higher in fiber, and lower in gluten than modern wheat flour.

Fermenting, or souring, the wheat takes the benefits even further. It adds all sorts of good bacteria and helps to naturally preserve the bread.

It makes it taste wonderfully delicious, too!

Here’s my process to get started:

A week or two before you get to make the bread, you have to make your starter. This is not a hard process at all…you just have to be patient.

To begin the sourdough starter, just have a clean quart jar. Put ½ cup einkorn whole wheat into the jar. Add ¼ cup non-chlorinated, room temperature water. Stir it up, and put a coffee filter on top, and secure with a rubber band. You can use a towel or whatever you have to cover the jar. Just let it breathe.

Let the jar sit in a warm spot for a whole day. I put mine on my oven, so it catches warmness from cooking.

The next day, hopefully the flour mixture is kind of bubbly looking. Go ahead and add another ½ cup of einkorn, and another ¼ cup water. Stir it all together. Secure the coffee filter with the rubber band and let it sit for another day.

By now it should be noticeably bubbly. Not bubbling like boiling water, but you should see little air bubbles on the side of the jar. If you keep an eye on it, the bubbles will change and move around. If you do not have bubblies, it may not be souring properly. I have had success with all my starters, so if the mixture just looks…flat…you may want to contact the Pinterest or Google sourdough experts to see what to do.

You’ll let the sourdough sit for another day.

The next day, this will be the third day, you will discard some of the starter. This means you will pour some out. I’m not fussy about this part, I will just pour a bit out into another clean jar. This will be my discard jar that goes in the fridge. (Use it for pancakes, waffles, or for fermented oatmeal.)

After you’ve poured some out (remember, don’t pour much, no more than half!), feed ½ cup flour and ¼ cup of water again. Put the top on again and let it sit for another day.

The next day, repeat the step above. (Discard, feed…let it sit another day.)

Do this until you notice your starter growing after you feed it, sometimes it will double in size! When you have at least 2 cups, preferably more, starter—it’s time to make bread! You’ll also want your starter to be fairly “mature”, so be sure it’s at least a week or two old. It’ll rise better when it is more mature.

Also, if you want more starter quicker…add more flour and water. I used ½ c flour to ¼ c water, but you could increase the ratios to whatever suits you.

Einkorn Sourdough Bread (makes one bread pan)

2 cups mature and active einkorn sourdough starter

1 cup water

3 cups whole wheat einkorn flour

½ tbsp mineral salt

Combine all the ingredients in a large bowl, incorporating the three cups of flour one cup at a time. Stir it all together. The dough will be sticky. It’s not too runny, but it’s not hard enough to knead.

Since it is a loose dough, just take a wooden spoon and work the dough in your bowl. Work it around for several minutes. I didn’t time myself, but you want to put in a good ten minutes of “kneading”. Just take the spoon at the top of the bowl, and pull the dough down, and rotate from there.

After the dough has been worked, it’ll still be sticky, but will not be sticking heavily to the bowl.

Grease a bread pan, and pour the dough into it.

Let it rise in a warm place for 4 hours or more. It must take this long to rise because I’m only using natural yeast from the starter, no added yeast or sugar. I turned on my oven light and let it rise in the oven for four hours. Just let it rise until the top is coming up over the bread pan. Not too much or it will fall! Rising time will vary depending on the temperature of your house. That’s why I put it in the oven in a warm environment.

Now, preheat the oven to 400 degrees. Set a pan of water on the bottom rack for a steam effect. (I learned that trick from the recipe for Artisan Sourdough Bread in Trim Healthy Mama Cookbook.)

Put the bread back into the heated oven, and cook at 400 for about 10 minutes. Then decrease the time to 350 degrees. It will need to bake for another hour at least.

(I’m sorry I am not good at giving exact times, because frankly, baking with sourdough is a little more unpredictable. Someone’s sourdough may be thicker just because the starter was thicker, so the bread may take longer to rise, or cook, ect. So just keep an eye on the bread, and after an hour, check it with a knife to see if the center is done. By an hour, it should be good to go…if not, let it cook for another 30 minutes.)

I let the bread cool in the pan, then I turned it out onto the counter.

Let it cool completely before storing. I use a plastic twisty-tie baggy, but you can use your favorite method of storing bread.

**This was my first attempt at Einkorn sourdough, and I was pleasantly surprised and pleased with the outcome! I was afraid I’d end up with a brick…but it was just like the other sourdough I had made before in that it had a harder crust. The color is obviously darker, and the inside of the bread was perfectly moist and delicious.

Einkorn sourdough bread rocked our homemade bread world, and I don’t know if I can go back to white bread! Plus, it’s on the THM plan as an E bread, so I feel good about these pure healthy carbs!

Turkey and Broccoli Casserole (THM-S)

I have an abundance of ground turkey. Now, ground turkey is a leaner meat option, and usually makes a great lean protein choice for a carb-ier meal, if you’re looking to separate fuels. (As in THM S or E meals.) I’m also looking for ways to cram all the veggies I can into a casserole! That’s why I included broccoli, and it went very well with the whole thing.

(THM notes: I started out wanting to create an E meal, but I just wasn’t feelin’ it, ya know? I was craving something a little more creamy and cheesy, so it is an S. I actually served this with brown rice as a side, because I pretty much do Crossovers for my dinners because I’m nursing my baby. But to keep it in S, you can do riced cauliflower or a side salad.)

This fills up a 9×13 dish.

Preheat oven to 350 degrees.

Turkey and Broccoli Casserole:

First part:

2 lbs ground turkey

1 onion

2 bell peppers

2 minced garlic cloves

1 tsp mineral salt

¼ tsp black pepper

1 tbsp nutritional yeast

Cook ground turkey, onion, and bell peppers together until the turkey is cooked. Add the garlic, and the other seasonings. Stir it up and let it cook for a minute, then pour it into the casserole dish.

In the same skillet do the next part:

½ cup chicken broth (I used my homemade bone broth)

1 cup or more of frozen broccoli florets. (You can use fresh too!)

Cook until the broccoli is tender, then whisk in:

½ tsp glucomannan (THM Gluccie is great.)

(I move all the broccoli over to one side, and whisk the gluccie into the liquid. When it’s dissolved, stir the broccoli back in.)

I sprinkled more salt and pepper over this mixture, and when it has cooked for about three more minutes, pour over the ground turkey in the dish.

Add about a cup of shredded cheese and layer it over the whole thing.

Cook for about 30 minutes.

Beef Roast and Radishes (THM-S)

Nothing says comfort and home like a beef roast. Especially if it is cooked long and slow all day and it fills the house with an incredible smell.

This beef roast recipe can be used for really any cut of meat. I used a 4-5 lb chuck roast. I’ll give a few different cooking options, so it really is versatile and doable for anyone!

Also, I’m adding crisp little peppery radishes from our garden. It really adds some flavor. I highly recommend incorporating radishes into your roasts. (For THM’ers: As you know, radishes can almost be disguised as white potatoes. 😉 Check out this little link for how cool radishes are.)


Beef roast (any size, any cut…this recipe can work for anything)

Coconut oil (I used refined. It doesn’t have a coconut aroma.)

Salt and pepper

One onion

Two cloves garlic, minced

1 cup water

1 tbsp each of:

Dried parsley and

Nutritional yeast

1 bay leaf

Soy sauce or Liquid aminos

Radishes, trimmed from their greens and sliced


Preheat the oven to 275 degrees.

Heat about two tablespoons coconut oil in a big skillet. Season one side of the meat with salt and pepper, and then season the other side. Place the roast in the sizzling coconut oil to brown all sides.

Take the roast out of the skillet, and put it into a baking pan, or stoneware cooker, like I have.

In the same skillet, where the little bits of roast are still in the pan, add the onions and stir them around. Add more oil if needed. When the onions are becoming tender, add the minced garlic. Stir it around for another minute, then pour on top of the roast, oil and all.

Mix together 1 cup of water, and the remaining seasonings: parsley, bay leaf, nutritional yeast, and soy sauce (or liquid aminos). Stir this together, then pour over the roast.

Add the radishes.

–I had a sad harvest of radishes this year, unfortunately. I just had a good handful of radishes and threw them all into this recipe. You can use a whole bag from the store if you love radishes.—

Cover and cook on 275 for several hours. It depends on how big your roast was…but I had a 4-5 lb chuck roast and cooked for three to four hours.

Alternate cooking methods:

Crock pot!!

–You can still follow all the directions as written above…or…just skip the browning and throw it all in the crockpot. Cook on low all day long, 6-8 hours.—

Lower and slower

–If you want that lower heat and longer slower cooking time, this is a great way to fix a roast. Turn the oven to 200 degrees and roast that meat all day. Talk about tender!

Sick of Chemicals On Your Skin? I Was, Too.

I became a little psycho about what foods were going into my body a few years ago… then I also realized what you put ON your body can be just as bad! Ahh!

Since then, I will admit, I’ve calmed down.

But when you see warning about breast cancer on the deodorant label, warnings about parabens on shampoo and laurel sulfates on soaps and on and on…I started to get a little crazy!

I’ll talk about deodorant first. Now, I’ve heard great claims about that little crystal stick deodorant, and that is great. But it never worked for me.

I bought expensive “natural” health food store deodorants, and after five years, they are still in my cabinet! I didn’t like them and they didn’t work.

I was bound and determined not to put “normal”, cancerous deodorant anywhere near my armpits ever again! But what was I going to do, I didn’t want to go around stinking!

Thank goodness for Trim Healthy Naturals!

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I found my deodorant that has worked and that I have loved for going on three years. It’s called Hippie Stick. You can pronounce every ingredient, and my goodness, you can even eat every ingredient! (Not that you would want to eat the deodorant, though.)

It’s really great. Now I will be completely honest here…I have to reapply it, because if I’m doing a lot of sweating, it will fade away. But I have to do that with regular deodorant, too. Maybe it’s just me. I was desperate one day and used my husband’s strong powerful man deodorant. I had to reapply it, too!! So my thoughts were, if I have to reapply an antiperspirant (which is not good for your skin) then I will just stick with my Hippie Stick, because nothing lasts on me!

I’m doing my body a huge favor by using completely safe and natural ingredients. Nothing questionable at all!

Now if you’re wondering about the shampoo and the soap dilemma I faced? I use my own homemade lye soap, always. Even for my little kids.

Shampoo goes either way…I’ll buy it from the store for a while, then I’ll switch to my baking soda/vinegar regimen for a while.

I don’t mean to sound like a hater of all things manufactured at the shampoo plant…but my hair stays “fresher” longer when I do baking soda, essential oils, and vinegar. It gets less oily and is easier to handle. Just saying. If you want more info on how I do that, just holler.

Finally, I want to make sure you all see this Orange Silk Hydrating Cream and Extra Mild Cream for the Most Sensitive Skin. I love these two things so much. They both zap dry skin. I even tried duplicating the Orange Cream, but mine was nowhere near as smooth, I just couldn’t get the oil proportions right.

I used them on my baby’s diaper rash areas countless times. I do not buy any diaper creams from the store because this stuff is so good, and it’s good for their little baby skin. If I’m going to buy a lotion or cream, I will buy it from Trim Healthy Naturals.

Thanks for reading! Check out these great products!