Farm-Style Oatmeal Cookies

Farm-Style Oatmeal Cookies

Farm-style oatmeal cookies were my favorite cookies to eat growing up. At that time, neither my family nor I were aware of the harmful effects of many of the ingredients. I have adapted a Betty Crocker recipe that is much healthier than the original version! For example, we used Crisco or shortening in the recipe when we should have used pastured lard or butter. We also used white sugar, imitation vanilla, table salt and store bought processed/powdered buttermilk! Thankfully, all of these ingredients can be replaced with their real food counterparts.

Another problem with the original recipe is even though we would use whole wheat flour to make the recipe, the flour we used was from the store and had most likely gone rancid long before we bought it. It is vital when using flour in your recipes to use freshly ground flour as it will turn rancid soon after it is ground and most or all of the nutrients are lost within a few days. Sprouting grains increases the nutrients in them, so I highly recommend using sprouted flour. The last difference between the original Betty Crocker recipe and my modified recipe is that the dough is going to be soaked. The benefit of soaking grains like oats and wheat in an acidic medium is many of the anti-nutrients will be deactivated.

Farm-Style Oatmeal Cookies
Prep time
Cook time
Total time
  1. In a saucepan, dissolve sucanut with lard or butter on a low heat.
  2. Pour oats, flour, baking soda and sea salt into a large bowl. Mix evenly. After dissolving the sucanut with the butter, mix with dry ingredients. Add butter milk and vanilla to the mixture and mix evenly. Form dough into a ball. Cover dough with greased plastic wrap or wax paper to ensure dough doesn’t dry out. Cover bowl with a kitchen towel and secure with a rubber band. Leave on the counter for 12-24 hours.
  3. After the soaking period, the dough is ready to be cooked. Preheat oven to 375°. Mix in optional raisins or chocolate chips. Grease cookie sheet with butter, lard or cooking fat of choice. Shape dough into one inch balls. Place onto greased cookie sheet. Leave plenty of space in between each ball, about three inches. Flatten cookies with bottom of glass dipped in water. Bake for 8-10 minutes, until golden brown. Remove cookies from sheet immediately after taking out of the oven. Enjoy!

Kid-Friendly Ketchup

Kid-Friendly Ketchup Ingredients

Cooking real food from scratch can be a bit overwhelming at first. It took me a while before I started venturing into making homemade condiments. I regret not starting sooner. Sauces and dressings make the difference between a bland dish and a delicious meal for your family.

When I began making homemade ketchup, I found that the taste is much different than what I am accustomed to. I was missing that sweet taste of “normal” ketchup. I don’t mind the taste being different, but for picky eaters that can be a different story. Below I am sharing my secrets to get kids and even picky adults to like homemade ketchup. Let me share with you my recipe for kid-friendly ketchup:

Kid-Friendly Ketchup
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  • 21 oz organic tomato paste
  • ½ cup + ⅛ cup dark or grade B maple syrup
  • ¼ cup naturally fermented fish sauce
  • ¼ tsp ground cloves
  • 2¼ tsp sea salt
  • 1 large garlic clove, mashed in a garlic press
  • ¼ cup liquid whey
  1. Mix all ingredients in a glass quart size mason jar. Be sure to taste the ketchup and season to your liking before sealing the lid. The key ingredient is maple syrup. The sweetness in ketchup is what all of us are used to. Seal the lid and leave on the counter for 2 days. After 2 days on the counter, the ketchup is ready to go in the fridge and use.


If your kids still won’t eat the ketchup, no worries! A great trick I learned from a friend of mine in my local WAPF chapter is to put the homemade ketchup in an old store bought ketchup bottle! Her kids refused to eat the ketchup she made out of the jar. However, when she put it in the plastic name brand squirt bottle, her kids happily consumed the ketchup! If your children need a little more adjustment, mix the store bought ketchup with the homemade ketchup and gradually decrease the amount of store bought ketchup in the mixture over time.

Tropical Shrimp Stir Fry


Want to know a quick way of making a meal for your family? Make a stir fry! There doesn’t have to be a set recipe for stir fries – just throw whatever vegetables, meat or seafood you have together and that is a meal! The dish below has a tropical taste to it because of the pineapple and shrimp. They complement each other.



3/4 – 1 lb wild caught shrimp, peeled and de-veined

Pineapple, chopped

3 cloves garlic, diced

1 small onion, finely chopped

1/2 – 1 whole organic green pepper, sliced

Sea salt to taste

Pepper and other spices to taste

Grass fed ghee, grass fed butter or coconut oil for sauteing

2 cups bone broth to cook the quinoa or brown rice

1 cup quinoa or brown rice that has been soaked/sprouted for at least 7 hours

Cook the quinoa or brown rice according to the directions. Use 2 cups of bone broth to cook instead of filtered water. This makes these grains more nutrient dense. Remember to soak and sprout these grains ahead of time. In this post, I explain how to soak quinoa. Chop up all the vegetables before starting anything. Melt the cooking fat on medium heat on the stove. Saute the chopped onions. Add the peppers next to soften. The garlic and the pineapple should be added to the pan after all the vegetables have softened. Add sea salt and other seasonings to taste.

Next, the cooked quinoa or brown rice should be added to the pan. Add more cooking fat if needed. These grains absorb liquid easily, so you may need to add quite a bit more fat. Last, add the shrimp. The shrimp cook very quickly, so make sure all the vegetables are softened and the grains are fully cooked before adding them to the pan.

Remember: you do not have to follow this recipe exactly as written. If you don’t have all the vegetables recommended in this recipe, no worries! Just try to use up the leftover vegetables you have in your fridge. I want you to get comfortable cooking and being creative in the kitchen! It is the only way to learn and you will not have to be chained to a cookbook to make food for your family.

Healthy Fast Food: Burgers and Fries


So you’ve been making traditional foods for a while, but you have a craving for fried food…

Don’t be tempted to go to Burger King or McDonald’s! You can enjoy even more delicious fast food at home that is much more nutritious. In the video below, I demonstrate how easy it is to make fast food at home. I make a grass fed cheeseburger and fries. The difference between my fries and the majority of restaurant fries is I use a healthy fat to fry them.

Cheeseburger Ingredients:

1 lb grass fed ground beef

**Bonus tip: substitute up to 50% of the ground beef with grass fed ground heart – you will not notice!

1 tsp sea salt

Garlic powder

Black pepper


Italian seasoning

2 cloves fresh garlic, minced

1-2 green onions, chopped and minced

Sourdough bread for the buns

Raw cheddar cheese

Homemade mayonnaise or a good store bought version with healthy oils (please don’t get any with canola or soybean oils!)

Organic mustard




French Fry Ingredients:

4-5 organic Yukon gold potatoes, peeled and sliced into fries

Pastured duck fat, lard or tallow for frying (fill the pan 1/2 – 1 inch high with fat)

*Note: the process for rendering duck fat is the same as for rendering lard

Sea salt

1 clove garlic, pressed or minced

Organic parsley