Orange Vinaigrette

This homemade orange vinaigrette is a family favorite, both in my house and in my extended family. Made with Burroughs Family Farms organic, cold pressed Orange Olive Oil, it has a bright sunshine-y taste that is perfect for the summer months ahead. If you are looking to make your own salad dressing, this is fast and easy, requires ingredients you probably already have in your pantry, and will please even the pickiest salad eater. I pair it with crunchy sweet cashews because its my husband’s favorite treat, over a bed of greens with fresh veggies and peppered salami, and flatbread pizza on the side!

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Orange Vinagrette
Recipe type: Salad Dressing
Serves: 4 servings
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut sugar
  • 2 tbsp ACV
  • ¼ BFF organic, cold-pressed Orange Olive Oil
  • 1 tbsp parsley
  1. Place all ingredients in oil decanter and shake until mixed.

Crunchy Sweet Salad Cashews

1/2 c raw cashews
2 tbsp coconut sugar
Cook cashews and coconut sugar over low until sugar melts, coats cashews, and nuts brown.
Toss with green salad.

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Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

Glutenfree Breakfast Sandwich

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Glutenfree Ciabatta Breakfast Sandwich
Recipe type: breakfast
Serves: 6 sandwiches
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Almond Butter Birthday Cake for Dogs (yes, really)

Today is the day my pit bull Cookie was born. I know, I know, a dog’s birthday, really?

Yes, really.

Cookie, the birthday girl!

Cookie, the birthday girl!

If you own a dog, you probably get it. My dog, well, one of three, is just about the gentlest soul ever. Despite what the media tells you about my dog’s breed, most pitbull owners will tell you that they are the best dogs they have ever owned. Cookie, a shepherd and pit mix, is the smartest, sweetest, and silliest dog I have ever had, and we love her like a member of the family. And the day we adopted her, one of my kids was smart enough to ask the Valley Oak SPCA what her birthday was, so that we would always remember to celebrate it. I didn’t think at the time that we would ever really do so, but here we are on year 4, and I baked her another birthday cake today.

So, happy birthday to my favorite pooch and the sunshine in my day, Cookie.

If you need a cake recipe for your dog, this is guaranteed to please! And let’s face it, our dogs bring us so much joy and love, a simple gesture like a special treat would make your dog’s day. Try it!

For this recipe we used Burroughs Family Farms organic eggs, almond butter, and lemon olive oil. 

Cookie's first birthday cake.

Cookie’s first birthday cake.

Almond Butter Birthday Cake for Dogs (yes, really)
Serves: 1
  • CAKE:
  • 2 cups Otto's Cassava Flour
  • 1 teaspoon baking soda
  • 1 cup shredded carrots (or sauerkraut)
  • ½ cup Burroughs Family Farms almond butter
  • 2 tablespoons honey
  • 3 tablespoons Burroughs Family Farms organic, lemon olive oil
  • 2 large Burroughs Family Farms eggs
  • ½ cup water
  • 8 ounces cream cheese, room temperature
  • 2 tablespoon honey
  • DECOR:
  • Grainfree doggy treats (or fresh fruit)
  1. Preheat the oven to 350 degrees F.
  2. I used a heart shaped cake pan. I greased it with coconut oil.
  3. In a large bowl, mix the cassava flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
  4. Spoon the batter into the cake pan. Smooth the top.
  5. Bake for 30-35 minutes.
  6. Turn the cake out onto a wire rack and cool about 10 minutes. Flip cake onto a cake pan. I used a large bowl so that my dog's crumbs would stay inside the bowl. Well, hopefully, most of them.
  7. To make the frosting, add the cream cheese and honey together and mix thoroughly.
  8. Spread the frosting evenly over the top.
  9. Decorate with the doggy treats, if you're fancy.
  10. Happy Birthday, pooch! Enjoy! Woof!
Instead of doggy treats for decor, you can use fresh fruit. My dog LOVES bananas and we've used those in years past. She really loved the one pictured in the blog post here.

Burroughs Family Farms Creamy Almond BUtter Burroughs Family Farms Organic Lemon Olive Oil

Cool completely.

Cool completely.

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Flip baked and cooled cake onto large plate or bowl.

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Spread frosting evenly over the cake.

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Woof! Best doggy birthday cake ever!

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Simple Homemade Mayonnaise (Paleo)

This is it. The perfect version of homemade mayo I’ve been searching for. I’ve tried so many different versions and this one tastes best, takes 10 seconds, the ingredients are superb, and it’s fool proof. Also, it’s a great base for more salad dressing recipes (see our olive oil recipe files for other ideas)

If you’ve made mayo before you know about other versions that require you to drizzle slowly, hold your breath, or pray incessantly, to insure even remotely decent mayo. This version is easy. Dump it all in a jar and blend. Sincerely the easiest! You’re gonna wonder why you’ve ever bought pricey jarred mayo loaded with horrible ingredients before.

We then use this on EVERYTHING! I do love my mayo quite a bit. We love it, of course, on a great sandwich, like a BLT, but have you ever had a Waffle BLT or lettuce wrapped BLT? Family favorites here that are so easy to put together for a lunch box or quick bite at home. Having a base like homemade mayo ready at home also makes making homemade delicious salad dressings easy, too, and much yummier than anything you could ever buy.

With quality ingredients like Burroughs Family Farms organic, pastured eggs and olive oils, you simply cannot go wrong. You can rest assured that you are making a mayonnaise your family will love and that contains great ingredients that you can feel good about.

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Simple Homemade Mayonnaise (Paleo)
  • Ingredients:
  • 1 room temp Burroughs Family Farms organic, pastured egg
  • 1 c organic Burroughs Family Farms olive oil
  • 1 tsp Dijon mustard
  • 1 tsp white balsamic
  • Pinch salt
  1. Put all ingredients in a wide-mouth Mason jar, insert immersion blender and start blending. Gently bring immersion blender upward to incorporate all the ingredients. Takes about 10 seconds and fifty cents to make a delightful jar of this yummy Mayonaisse.

These are some of our favorite ways to use our homemade mayo:


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Honey Roasted Chicken and Potatoes

As long as I can remember, Sunday dinners in our family were always a special night. I don’t know where the tradition of big Sunday dinners came from, but I can only guess that it was something Betty Crocker invented. Whoever it was, thank you. Sunday dinner, surrounded by family, has always been one of my favorite things. In our house growing up, I think it started because my mom worked 5 days a week, so the weekends were her time to prepare a better than usual dinner. We had pot roast, trip-tip, chicken, pork chops, casseroles, etc. It was always an occasion, a way to start the new week off right.

I have been mostly been doing the same for my own little family for as long as I can remember. Because weekends can be busy days for us, I often revert to slow cooker recipes and things I can add to the oven that mostly cook themselves. My family really loves a roasted chicken, which is super easy,  and with much colder days this winter, a hot meal is always appreciated by my crew.

We love it so much that we have several versions we rotate through: Slow Cooker Rotisserie Chicken, Ginger Orange Chicken, Crepes Florentine, etc.

Burroughs Family Farms organic olive oils compliment a roasted chicken and vegetables nicely. In this recipe, I combine spices, local raw honey, and BFF garlic olive oil  to chicken drum sticks and red potatoes, for a lovely Sunday dinner. The garlic and honey compliment each other really well and spice up an other wise boring dish. My kids always say you have to be careful because chicken can be “boring,” but with this combo you cannot go wrong. We added a big green salad to this meal and it was a hit with everyone, even with my middle child who says he doesn’t like chicken.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

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Sunday Dinner Honey Roasted Chicken and Potatoes with Bubbie's fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Sunday Dinner: Honey Roasted Chicken and Potatoes with Bubbie’s fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Honey Roasted Chicken and Potatoes
Recipe type: Sunday Dinner
Serves: 4-6 servings
We only used potatoes for this, but you could add typical roast veggies to this, like carrots and celery, but we opted to eat a salad and keep our veggies raw.
  • 8 organic, pastured chicken drum sticks
  • 8 red potatoes, cut into small pieces
  • 3 to 4 tablespoons Burroughs Family Farms organic garlic olive oil
  • Pink salt and pepper to taste
  • ½ teaspoon nutmeg
  • 1 t Spice Hub Perfect Poultry Seasoning
  • 4 tablespoons raw local honey
  1. Preheat oven to 350 degrees F.
  2. Coat a 9x13 pan with garlic olive oil.
  3. Place chicken drumsticks in the pan. Space them evenly apart.
  4. Put potatoes in pan all around the chicken, filling in all the empty spaces.
  5. Drizzle the garlic olive oil over the chicken and potatoes.
  6. Sprinkle the pink salt and pepper over the chicken and the potatoes. If you like it more zesty, be liberal with this step. My kids really love it heavy on pepper.
  7. Sprinkle the poultry seasoning over the chicken pieces.
  8. Sprinkle the nutmeg over the chicken pieces.
  9. Place the pan in the oven and cook for about 40 minutes.
  10. Remove from oven after 40 minutes. Bring to counter.
  11. Baste chicken pieces with honey. If your honey is not liquid at room temp, like mine wasn't because of winter, I warmed it on the stove while the chicken was cooking.
  12. Place back in the oven and roast for 20 more minutes, or until chicken is crispy and golden brown.
  13. Serve with green salad for a complete meal.


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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

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When I decided to go grain-free, because of food allergies, I knew I would miss pasta dearly. I heard that many people really love spaghetti squash and that it was a decent replacement for pasta. Learning to love spaghetti squash was a challenge and in all honesty, my family is not on-board with it. I have never gotten them to like it, or zoodles, no matter how many recipes I have tried to serve them. But this Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb) was perfect for me.

So, when I make spaghetti squash, it’s just for one person. Moi. The squash ends up for Me, myself, and I, which means, I am still making dinner for everyone else, too. Now, I don’t like to be a short order cook, but my younger kids are still adjusting to our new way of eating. Vegetables can be hard for them. With that in mind, I wanted to create a dish that was all-inclusive, and was easy enough to pull-off so that I could still make dinner for everyone else.

I took one squash, cut it cross-wise, liberally coated it in flavored olive oil and spices, added red sauce, pre-cooked meatballs, and a bit more sauce, and threw it in the oven for an hour, while I cooked a good ol’ spaghetti and meatball dinner for the rest of the family.

I really love the flavor of Burroughs Family Farms Basil Olive Oil for this. It added a bit more Italian flair to the dish. Burroughs Grass to Gold Gouda would be a great addition to this recipe. Any red sauce will work with this recipe, and for pre-cooked meatballs, I love Aidell’s basil and garlic meatballs, for a quick-fix.

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)
Recipe type: Italian, Low Carb
Serves: 2 servings
  • 1 Small Spaghetti squash, cut cross-wise into two halves**
  • 2 T Burroughs Family Farms Basil Olive Oil
  • 1 T Spice Hub veggie seasoning
  • 2 C red sauce
  • 8 pre-cooked meatballs
  1. Preheat oven to 400F.
  2. Cut spaghetti squash cross-wise.
  3. Remove seeds and innards.
  4. Drizzle both halves of spaghetti squash with basil oil oil.
  5. Sprinkle with veggie seasoning.
  6. Add ½ C red sauce to each half of squash.
  7. Put 4 meatballs in each half of squash.
  8. Top with remaining sauce.
  9. Bake for 60 minutes.
  10. **I eat one half for dinner and save another half for lunch the next day.
You can add cheese to this recipe, if you are doing a low carb high fat or keto diet, for added yumminess. Burroughs Family Farms Grass to Gold Gouda would be a great match. Just add after 45 minutes in the oven, sprinkle cheese over meatballs and sauce, then add to oven for 15 more minutes.

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