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Run Happy Bee Happy 5k Run/Walk and Kids Fun Run


Saturday, April 22, 2017 at Burroughs Family Farms • 22323 E Monte Vista Ave Snelling, CA 95369

Route Map Race Registration Brunch-only Registration

Almond TreesThe Run Happy Bee Happy event will kick off at 10am with the 5k Run/Walk followed by the Kids’ Run. The course will take place at Burroughs Family Farms where participants will run along their organic almond orchards that are planted on rolling hills. Race participants will also get to experience a running tour of Burroughs Family Farms organic and sustainable practices – including their solar panel sites, farm-made compost, biodiverse beneficial hedgerows, and organic pastured hens. Following the race, participants will enjoy brunch made with Burroughs Family Farm products and other locally-sourced organic foods. For those not running you may also enjoy the fun activities and the wonderful brunch. Brunch will include quiche, yogurt parfait, various fruits and granola, coffee, lemonade and some adult beverages. You won’t leave hungry.


Event details and schedule

/ Registration opens at 8:30am

5k Race starts at 10am followed by a fun kids race.

Brunch will be available after the 5k for everyone.

$50 Adults- Early Bird rate expires 4/9/17

Includes: Run, t-shirt,* bag, bag of almonds and brunch

Top male and female will receive a trophy

$20 Kids (12 and under)- Early bird rate expires 4/9/17

Includes: bee bag and brunch

Top boy and girl will get a toy

$15 Adult/ $10 Kid Non runners, brunch only

Late or on site registration: $65 Adults and $25 Kids (12 and under)

*shirt not guaranteed for late or on site registrations

We will have fun educational booths for the family and friends who aren’t racing which include:

  • petting zoo
  • face painting
  • food samples
  • booth from Planet Bee Foundation showing some of their great programs!

Bring your ID. Some of the booths will have items for sale so you can bring money.  We will have water available but you can bring your own water bottle if you would like to fill up.

Event Sponsors

Equal ExchangeHey Honey! Artisanal Lemonade
Ag Link Food Hub WIS&G Insurance Agency Clif Bar
 18 Rabbits Garton Tractor Inc. Mid Valley Agricultural Services, Inc.
 Newswander Apiaries Voyager Foods
 Yosemite Farm CreditAmerican AgCredit Shannon Pump Co.
Livingston Farmers Association JKB Energy





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Waffle Toad In The Hole (grainfree, glutenfree, dairyfree, paleo)

I try to get my kids to eat as clean as possible, too, so I try to involve them as much as possible and, often, they come up with awesome ideas of their own.

waffles 2

We absolutely love waffles, but sometimes, a waffle needs to be jazzed up a bit. This idea was from my 13 year old son, Aiden, who helped me talk through a last minute idea of how to make our dinner waffles more exciting. He based this on a version he had at summer camp a few years ago. He had been begging me to recreate it lately, but in toast. Here, we put the egg in the waffle holes instead, letting the yolk fill the waffle when broken, and used as a syrup alternative. I think he knocked it out of the park with this one. It was a huge hit.


The waffle recipe is completely grain-free, refined sugar-free, and dairy-free. It is very simple to make and can rescue any meal in no time flat. While waffles are a breakfast food, one of the things I love most is breakfast for dinner, so I hope you’ll try this for dinner, too.

waffles 3toad in the hole waffles 2toad in the hole waffles

Waffle Toad In The Hole
What you need: a base waffle recipe, one egg for each waffle, and that is it. Your yolks will act as your waffle topping. It is heaven, just trust me. We serve it with the basic breakfast sides, which I always have on hand anyway, but that is for another post.
  • Ingredients
  • 3 eggs (I use Burroughs Family Farms)
  • 1 cup raw slivered almonds
  • ⅓ cup full-fat coconut milk (or any non-dairy milk)
  • 3 tablespoons raw honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour
  • dash of vanilla extract (I make my own: Bourbon Vanilla)
  1. Preheat your waffle iron.
  2. Combine the eggs, almonds, milk, honey, vanilla, and melted coconut oil in a food processor (I use a Breville Sous Chef food processor), not necessary although it will make the process easier. You will also yield more waffles if you blend it in a blender or food processor, of some kind. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.1. Preheat oven to 400F.
  7. Line up your waffles on a cookie sheet lined with parchment paper.
  8. Precook your waffle in the oven to crisp it up a tad more, 5 minutes in the oven.
  9. Here is the tricky part: Very slowly, crack your egg, and release the egg slowly over your waffle. This ensures that your yolks do not break into your waffles.
  10. Slowly add your pan to the oven, making sure that your eggs stay on your waffles.
  11. I like my eggs on the runnier side, so I bake mine for about 15-ish minutes. You will want to keep a close eye on them, if you like the yolks runny. If you cook too long, you won’t be able to use the yolk as your waffle topping.
  12. Enjoy and serve with any sides. I prefer bacon and fruit.


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Raw Chocolate Chip Cookie Dough Dip (paleo, glutenfree, dairyfree)

lick the bowl

Rejoice, a cookie dough you can eat and NO SALMONELLA! In fact, this is cookie dough you’re supposed to eat with a spoon, scrape out of the bowl, and relive your childhood…without the nagging mom warning you about sickness. This isn’t for cookies, it’s for your face.


And it’s National Almond Day, so let’s celebrate!

cookie dough

Eat it. Eat the cookie dough!


And guess what else, friends? It’s glutenfree, dairyfree, paleohmygawd, get outta here, slap yo mama, delicious.

gluten free

Now…for that recipe.

gluten free cookie dough dip


Raw Chocolate Chip Cookie Dough Dip (paleo, glutenfree, dairyfree)
Recipe type: Dessert, Snacks
  • 1 C raw, soaked cashews
  • ½ C Burroughs Family Farms creamy almond butter
  • ¼ C coconut milk
  • Pinch salt
  • 2 tsp vanilla extract
  • 1 tsp organic coconut sugar, stevia, or alternative sweetener
  • ¼ tsp baking soda
  • ½ C chocolate chips (I buy the darkest chocolate I can find and no sugar preferably)
  1. Soak cashews for 4 hours minimum.
  2. Add all ingredients, except chocolate, to the food processor.
  3. Blend until cashews thicken and recipe is desired texture, about 90 seconds.
  4. Stir in chocolate chips.
  5. Serve chilled with glutenfree pretzels, glutenfree crackers, or apple slices.

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Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)

Who loves chocolate? Who loves cake? Who loves chocolate cake? Who loves chocolate cake ready in 2 minutes? You will love this Paleo Chocolate Mug Cake!

Say what? Two minutes? YES, it is true.

What if I told you this cake was pretty guilt-free, too? No grains, no gluten, no dairy, and no refined sugar. Oh, AND DELICIOUS!

It’s true.

Just throw some ingredients in your favorite coffee mug and microwave it. Then, of course, curl up on the couch and watch a lot of Netflix, and eat!

If you’re ever finding yourself in need of a late night chocolate cake, with little to no effort, little guilt, and big on taste, this is the recipe for you.

This recipe uses Burroughs Family Farms organic, pastured eggs and orange olive oil, for a sweet flavor twist! Why? Because chocolate and orange just belong together!

Paleo Chocolate Mug Cake Paleo Chocolate Mug Cake 1 Paleo Chocolate Mug Cake 2 Paleo Chocolate Mug Cake 3 Paleo Chocolate Mug Cake 4 Paleo Chocolate Mug Cake 5 Paleo Chocolate Mug Cake 6 Paleo Chocolate Mug Cake 7 Paleo Chocolate Mug Cake 8 Paleo Chocolate Mug Cake 9 Paleo Chocolate Mug Cake 10 Paleo Chocolate Mug Cake 12

Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)
Recipe type: Dessert
Serves: 1 mug cake
Satisfy a late night chocolate craving with simple pantry ingredients and 2 minutes in a microwave!
  • 3 T Otto's Cassave Flour
  • 2 T Burroughs Family Farms organic Orange Olive Oil
  • 2 T Unsweetened cacao powder
  • 2 T Organic Agave syrup
  • 1 Burroughs Family Farms organic, pastured egg
  • ½ t vanilla extract
  • Pinch salt
  1. Add all ingredients to a coffee mug, mix together, and microwave for 2 minutes.
  2. Enjoy!
  3. Top with dairy free ice cream, if you're feeling really dangerous.


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Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)

My good friend, Susie over at My Paleo Fam, told me about a sweet potato pizza crust that sounded interesting. Here is the version she ended up making: Sweet Potato Pizza Crust. And when I was cleaning out my fridge for my new CSA basket yesterday, determining what needed to be used soon, I wondered if I could mix it up a bit, add in butternut squash and spaghetti squash, too. I’m always up for an experiment, and the chance to throw caution to the wind, so I tried it. There were some moments of doubt, some worries that I might be sending my husband off to get something for us to eat at 8pm if I failed, and the realization that I should have started much earlier in the day. All valuable lessons and things to keep in mind, when trying something new. Nevertheless, it was successful and a crowd pleaser. I was delighted (and relieved).

Please try this. It will not disappoint and I am a firm believer that there is more to a spaghetti squash, then well, spaghetti squash! Do it!

Deep Dish Paleo Pizza 2

Sweet potato and two squash pizza crust, with homemade sauce, Kerrygold Dubliner grass-fed cheese, chicken-apple sausage, kale, bell peppers, onions.

Deep Dish Paleo Pizza Crust

Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)
Recipe type: Pizza
Cuisine: Italian
Serves: One pizza
Makes one large pizza crust. Cast iron pans recommended for this recipe.
  • Pizza Crust
  • 1 Spaghetti Squash
  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1.5 c almond flour (or any other GF flour)
  • 3 large eggs
  • 1¼ c shredded grass-fed, high-quality cheese (I use Kerrygold Dubliner, available at Costco)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt
  • Dash of cracked black pepper
  • TOPPINGS (You use what you like, but this is what we had on our 3 pizzas!)
  • Pizza Sauce or Leftover Spaghetti Sauce (Tonight I used leftover homemade spaghetti sauce)
  • More grated or shredded, high-quality, grass-fed cheese
  • Applegate pepperoni and salame
  • Chicken sausage
  • Shredded kale
  • Julienned bell peppers
  • ¼ c diced yellow onion
  • Whatever else you LOVE on a pizza!
  1. Preheat oven to 400F
  2. In shallow roasting pans, I roasted 1 spaghetti squash and 1 small butternut squash for one hour.
  3. In aluminum foil, in the same 400 degree oven as above, at the same time, I baked a sweet potato for 45 minutes.
  4. Change oven temp to 375 degrees. Scoop out all flesh, discarding skins, and throw it all in the food processor. Process until completely smooth using your big mixing blade. I processed it for about 30 seconds. (The result was a puree that looked just like pureed pumpkin, which made me start dreaming of a crust made of pumpkin for dessert, but that is for another post!)
  5. Add 1.5 c of veggie puree to a large mixing bowl and add in all other crust ingredients. Initially, I put my hands in and mixed it. It will seem more liquid than what you think is “right” but this is NOT dough. It is more like a batter. Once I mixed with my hands, I used a heavy duty spoon to mix it thoroughly. Then I added it to three well-greased cast iron pans (I used a basil-infused EVOO). Use a spatula and spread around the edges.
  6. I made enough dough for two cast iron pans, but spread it out into three different size pans. Cook for 35-40 minutes, or until it start to brown on the edges and is firm in the center. It should be firm enough to be able to handle a sauce and toppings. Don’t rush it. This is worth the time to prepare.
  7. Remove from oven, add sauce, cheese, toppings, and put back in the oven and cook for 7-9 minutes, or until cheese is melted.
  8. Eat. Delight. Enjoy.
I know you are gonna be in a hurry to dig in, but we had best results when we left this to sit in the pan for about 10 minutes resting. The crust firmed up nicely to be able to pick it up. If you serve it too fast, you will be eating it with a fork. It just depends on what you prefer, but for a “real pizza” feel, I’d opt for patience and a handful of pizza! ;) (Now go forth, make pizza, and EAT!)


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