Monthly Archives: February 2015

Roasted Radishes – Think Twice About This Peppery Veggie


So, my first question is this… you really like radishes?  I honestly can say that I can’t stand them…

UNTIL NOW!  I know they have a bunch of health benefits and I just love their sister, the Daikon Radish. I can eat those babies all day long.  There’s just something peppery about the taste that I don’t like them raw.

So, I had an idea and a thought (well, I actually saw a recipe for roasted radishes on a group I’m in on Facebook).  I still had a thought though.  I of course grabbed my iron skillet and added coconut oil. Chopped all the radishes up and I had two turnips I picked from my garden so I through those in the skillet too.  Added some rosemary and salt and pepper and baked them in the oven.  The rest is history!

Oh my goodness!  These are my new friends.  I like meeting new friends.

Here is my version of roasted radishes.  If you’re on the fence like I was, give these a try.  You will not be disappointed!  So delish!

Oh and the health benefits.  Check all this out:

Weight Loss



Blood Pressure


and there’s more!  You can finish reading the article on radishes’ health benefits HERE.

So, are you ready to get roasting?

Roasted Radishes

  • Servings: 4-6
  • Difficulty: easy
  • Print


10-12 Large size radishes
2 Tblsp. of Coconut Oil
2-3 Sprigs of Fresh Rosemary
Himalayan Sea Salt
Fresh Ground Pepper


Take radishes and cut them in quarters. Place coconut oil in iron skillet along with radishes, seasonings and rosemary. Toss it together until well coated and cook on 400 degrees until fork tender.

That’s it! Eat and enjoy!

Getting Rid of Negative Thoughts


Lets start with Renewing Our Minds……

Philippians 4:8 is one of the most powerful, emotionally healing verses in the Bible. One of the cornerstones to success on The Daniel Plan is to reign over your moment-by-moment thoughts, so that with God’s help you can stay in control of your behavior.

Read the rest of the article HERE.

It’s Monday and a Good Day For Bone Broth

Happy Monday to you!  It’s pretty chilly here right now in Florida.  I know most people think of sunny hot weather with flamingos, but that is not the case where I live.  I’m in the North Central part of the state and it gets cold here!

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Today is a good day for soup, so I am fixing a pot of veggie soup with my homemade Chicken Stock. Homemade stock is so good for you.  I make beef stock (I’ll talk about that in another post) too but today I want to share with you my chicken stock aka bone broth. Bone Broth has amazing health benefits!

  • Heal leaky gut
  • Overcome foods intolerances and allergies
  • Improve joint health
  • Boost immune system

Nutrition researcher, Sally Fallon of The Weston A. Price Foundation, shares in her book “Nourishing Traditions” that properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate.  The test to good stock is the gelatin that forms on the top after it has cooled.  Gelatin acts as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease. (1) Sally has several different stock (bone broth) recipes in her book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig (Oct 1, 1999).  You can purchase your own copy HERE on amazon.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig (Oct 1, 1999)

When I make stock, I usually make a big batch and freeze it.  It takes about 48 hours for it to get all golden and delicious!  I take it out in the morning and sip on it for lunch sometimes or I add it to my favorite dishes!

Chicken Stock

  • Difficulty: easy
  • Print

1 Whole Free-Range Hormone Free Cooked Chicken or 2-3 pounds of bony chicken parts

4 quarts of cold filtered water

2 tablespoons of vinegar 1 large onion, quartered

2 carrots, cut into large chunks

3 celery sticks

1 bunch of parsley, thyme and/or rosemary

Directions: Pull off most of the meat from the chicken carcass and place in crock-pot or roaster. Add everything else except the herbs. Cook on low for 48 hours. You will start to see the changes in the color of the stock the longer it cooks. Add the herbs about 30 minutes before your stock is finished. Turn off heat and let cool. Once cooled, remove all your pieces of veggies and the carcass, discard. Strain the broth to remove any excess pieces and store in the refrigerator for up to 5 days. Pour into freezer safe containers for longer storage.


Let me know how it turns out.  I hope you enjoy it as much as I do!


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Happy Sunday to you!  Hope you are having a wonderful day!

Here in Florida it’s well, quite beautiful – sunny and perfect weather!  Sorry to anyone up north dealing with snow right now.  🙂


I’m super excited to tell you that I listed some of my DIY recipes on ETSY.  I know we all get busy and not everyone has time to make stuff like me, so now you can shop in my cute little store on Etsy.

Just click on the tab at the top of this post that says ETSY or you can click HERE.

Thanks for your support!  Also, if you would mark my page as “FAV”, then you will be notified of all my goodies!


Oh, and here is a goodie for you right now!  Take 10% off your entire order through 02/28/15.  Just

enter code: FEB10 during checkout. 🙂

Thanks and have a blessed day!


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