Review: NutriWare Rice Cooker

A few weeks ago the Aroma Wellness Company sent me their NutriWare Rice Cooker to review. It was perfect timing because our previous rice cooker was not working properly and truthfully, I didn't like using it anyway. I have been using the NutriWare for about three weeks and feel comfortable enough with it now to give my honest assessment.

First, just look at it. The NutriWare is a nice looking rice cooker. It's clean and modern. I'm happy to leave it on my counter all the time. It's also stainless steel. This is very important to me and was one of the major factors in my decision to review it. Most rice cookers have a non-stick coating. While non-stick sounds nice, the fact is that in order to make it non-stick a teflon coating is used. Teflon is carcinogenic and I am not comfortable using it (which is why I didn't like using my previous rice cooker). I got rid of all other teflon cookware a few years ago; why should my rice cooker be any different?

The NutriWare cooks rice perfectly. I have cooked white rice and brown rice in it. It cooks brown rice like a dream. You may remember that I've said before that we mostly eat white rice. There were a couple of reasons for that, but one of the reasons is that I had just not been able to cook brown rice properly. No matter how I much water I added or what I did, brown rice always came out hard in my former rice cooker. I was also unsuccessful in trying to cook it on the stovetop. Now that I have the Nutriware, I can finally have brown rice, which as a whole grain is much healthier than white rice.

Although some people don't see the need to have an appliance that only does one function, for me it is a necessity. Having a rice cooker is essential in our house. My husband spent part of his childhood in Indonesia so rice has been a staple of his diet for many years. I don't like to babysit rice on the stove. The neat thing about the Nutriware is that it is multifunctional. It comes with a steamer basket so I can steam vegetables in it while I'm cooking rice. I just throw fresh or frozen veggies in the basket during the last 10 minutes or so of cooking (depending on the veggie), put the lid on, and let it go. I like not having to get out another pot for vegetables. You can even steam meats in the basket! The NutriWare also has Sauté-Then-Simmer technology. I haven't used this feature (I just like doing things on the stove) but this would be great for people who like one pot meals with little cleanup.

I am really impressed with the NutriWare. It gets my recommendation for anyone in the market for a rice cooker. It's reasonably priced, especially considering the quality of the product. To learn more about the NutriWare, please visit their website here. Aroma Wellness Company also makes other great kitchen wares that you can view here.

Go Green: DIY Fabric Softener

Fabric softener is meant to make your laundry soft, and it usually smells good too. This is usually done at the cost of putting chemicals on your clothes, not to mention the actual money out of pocket for a pre-packaged item. Fortunately, making your own fabric softener is not only dirt cheap, it's also easy, safe, and completely green. You will need:

3 c. distilled white vinegar
15-20 drops essential oil
¼ c. rubbing alcohol
2 TBS. dried herbs (optional)

Pour the vinegar in a quart-size mason jar, followed by the essential oil, and then the rubbing alcohol to emulsify. I use lavender essential oil, because it's calming and soothing and I love the scent. Lavender oil is antibacterial - so is orange, lemon, peppermint, and tea tree. I also add a few dried lavender buds, but this is just to infuse a little more goodness, so it's completely unnecessary! It also looks pretty if you're giving it as a gift.

 

Did you know vinegar not only softens laundry, it removes soap residue from your clothes, eliminates static cling, and makes towels more absorbant? Vinegar is also perfect to use if you have hard water (85% of America does) because it will soften it.

 

Just throw in half a capful (mason jar lid) in the fabric softener or rinse compartment, and fill it up the rest of the way with water. It cost about $1.50 to make the entire jar - for me that averages out to about 5¢ per load! You probably already have all the ingredients on hand, so make your next go green step this fabric softener!

 

 

Recipe: Savory Sweet Potato Biscuits

I like sweet potatoes, I really do. I just don't like them too sweet. Whenever I use sweet potatoes I find some way to add spices; in my opinion they just don't need to be any sweeter. That's why I've never liked sweet potato casserole at Thanksgiving - all that brown sugar and marshmallow just sends it into overload for me. Sweet potato biscuits are nothing new, but they're usually made with, you guessed it, more sugar. I wanted some that were more savory. This is what I came up with, and to be honest, I think it's one of the best things I've made!

Ingredients:
1 c. white whole wheat flour (about ¾ c. hard white wheat berries)
2 tsp. baking powder
½ tsp. salt
½ tsp. paprika
¼ tsp. cumin
¼ tsp. cayenne
¼ tsp. black pepper
½ c. sweet potatoes, mashed
3 TBS. butter
1 tsp. coconut vinegar or apple cider vinegar
4 TBS. milk

 

First, we need to make mashed sweet potatoes. If you want to use the stuff out of the can, that is okay too, but I couldn't resist the allure of the first sweet potatoes of the season from the farmers' market. Take one medium sweet potato, peel off the skin, and cut it into cubes.

 

Put the sweet potato chunks in a pot of water and bring to a boil. It's a lot like making regular mashed potatoes, but since sweet potatoes are harder, they will take longer to soften up.

When the sweet potatoes are fork tender, drain the water. Mash away and set aside.

If grinding fresh flour, mill the hard white wheat berries using the bread setting of a grain mill.

In a bowl, combine the flour, baking powder, salt, paprika, cumin, cayenne, and black pepper.

Add in the mashed sweet potato and butter, and cut it in with a pastry cutter or fork until it gets crumbly.

Next, add in the coconut vinegar or apple cider vinegar (you can even use white vinegar). Vinegar is my secret ingredient that helps give the biscuits that extra little rise. Add in the milk one tablespoon at a time until it all comes together in a cohesive dough. Sprinkle a clean surface with a little flour and knead the dough a couple of times, just so it gets smooth.

Roll out the dough and use a biscuit cutter or the rim of a cup to cut out one dozen biscuits.

Bake the biscuits in a preheated 400° F oven for 17 minutes.

You must eat one straight from the oven. They're fabulous. But, here's what I did with them the next morning for breakfast: savory sweet potato biscuits with spicy chicken sausage and homemade gravy. It was so good, I had it again for dinner. If this is wrong, I don't want to be right.

Of course, these aren't just for breakfast! They're a fun little side item anytime during the fall, and will make a nice new addition to Thanksgiving dinner!

Printable: Savory Sweet Potato Biscuits

Today's Co-op Order (and a Plea for Family Farms!)

My picture is a little messy, but here's what I got from the Oklahoma Food Cooperative this month:

pastured whole chicken
pastured chicken leg quarters
pastured chipotle pepper chicken sausage
grass-fed beef brisket
grass-fed short ribs
grass-fed stew meat
grass-fed flank steak
grass-fed ribeyes
grass-fed cube steaks
grass-fed stock bones
grass-fed dog bones
grass-fed raw cheddar cheese
dried liver dog treats

I'm excited to get the whole chicken from one of my favorite farms, it's been a while since I've had one. My favorite thing to do with it is make Chicken and Stock in a Pot. I try to order something new from the co-op every month, so this month I bought brisket and short ribs, which I've never cooked before. Hopefully something good comes of it!

In case you had not heard, the Oklahoma Food Cooperative is in trouble. They have over 4,400 members in Oklahoma, yet they have never had 1,000 orders in a given month. They are losing money. If things do not pick up, they might not be around in 5 years.

But this isn't just a plea for the Oklahoma Food Cooperative. It's a plea for local co-ops and farmers' markets all over the country.

I've found that family farms generally have two things: heart and a good product. There is a reason why 100% of the beef, dairy, and produce I buy comes from the co-op or farmers' market. I like knowing where my food comes from, what's in it, and in what manner in was grown or raised. And I like knowing the people who grew it, too. I've made many wonderful friends through the farmers' market and even the co-op, and I can tell that they genuinely care about what they do. I promise you that a certified organic chicken from Whole Foods is not the same as a pasture raised chicken from your local family farm. Read The Omnivore's Dilemma by Michael Pollan if you want to learn about Rosie, an organic chicken brand commonly found at many health food stores.

What's stopping you from checking out your local food cooperative or visiting your local farmers' market this weekend? Commonly I hear, "I meant to go, but I overslept!" or something like that. Stop making excuses and go! I promise you will not regret it! A couple of years ago, I started going to the farmers' market, and it didn't take long for me to fall in love. I learned that fresh produce could actually last two weeks, rather than dying in three days!

Family farms need us. They don't have an advertising budget or a shelf reserved at the grocery store. They're counting on people to just show up to market. But we need them, too. I'd be sad if I had to go back to buying supermarket chicken and red bell peppers from Holland.

So will you make an effort this week or this month to visit a farmers' market, local farm, pick-your-own orchard, or to check out a local food cooperative? Feel free to leave a comment below, if it helps to keep you accountable...

To get you started, please visit Local Harvest, although the best way to find out what's really going on in your area is to ask around!

My Dog's Raw Food Diet

This is our dog, Chief. He's a 4 year old Labrador Retriever. Here he is waiting patiently to be released for his breakfast (he doesn't get to eat until my husband or I say "Okay").

First, there are a few things you should know about Chief. Chief has Epilepsy, or at least the vet believes it is Epilepsy. The vet said whatever it is, it's not serious. About twice a month, Chief has a seizure, usually because he's gotten himself too excited. It lasts just a few minutes, and then afterwards he will either throw up or pee on the floor. After that, he's bouncing around as usual like nothing happened.

Also, Chief has allergies. He's had allergies for almost as long as we've had him. I have debated on whether he had a corn/soy/wheat allergy or an outdoor allergy. The lady who lived in our house before us planted a lot of weird stuff. Although we are slowly redoing our backyard, it is just not possible to pull up everything at once and get rid of it all. Allergy shots, local honey, etc. have not previously helped with his condition.

Other than that, Chief is a normal dog. He's very loving, and he follows my husband and I around the house at all times. Of course, like most labs, he loves to eat. Chief has been on a raw food diet for about 5 months now. Before that, he was on commercial kibble. Although my husband and I have changed our diet over the past few years, I hadn't given much of a thought to our dog's diet. I assumed that commercial dog food, especially the "good", expensive brands like we were buying, were healthy.

Commercial kibble is not healthy, and here's why. Dogs in the wild eat raw meat. Kibble has been reduced to grain (soy, corn, wheat, and rice), some animal parts, fruits, vegetables, and a lot of other additives that none of us would recognize. It's been so cooked and processed that it's now shelf stable. The "meat" in kibble is usually leftover parts from factory farms - animals that were forced-fed corn and soy and given hormones and antibiotics - or it's road kill. True story. It's very unlikely that any of the ingredients in commercial dog food are from family farms or are organic. Furthermore, kibble does not encourage chewing, which is natural and important for a dog's teeth, gums, jaws, and digestive system. Chief used to scarf down his kibble in a minute flat. If he happened to throw up later that day, there would be his dog food, still whole.

When I started learning about a raw diet for dogs a few months ago, I wanted to make the change as soon as possible, in part to see if Chief did in fact have a grain allergy that could be cleared up. Raw diets recommend feeding 1 to 3% of your dog's body weight a day. Chief is around 80 to 85 pounds; therefore, he gets between 1 to 2 pounds of meat each day. Because of a dog's digestive system, it is more natural for them to eat once a day. Chief gets fed in the morning and that's it. Here's what a typical "breakfast" might look like for him:

1/2 pound of ground beef, chicken livers, or chicken hearts
1 heaping tablespoon of coconut oil
1 heaping tablespoon of diatomaceous earth
1 pound of chicken feet, chicken necks, or chicken backs
1 tomato
1 banana

It is debatable on whether you need to feed your dog fruits and vegetables. Most information you will read says it is fine as long as meat is the main food. Chief loves fruits and veggies - he ate all my tomatoes and bell peppers from my garden this year, so I figure they won't hurt him. He also loves cantaloupe, and if I don't share, he'll steal the rinds out of the compost. I give him a banana every day because I read that they can prevent seizures in dogs. So far, I haven't really found this to be true, but either way he loves them and they're not hurting anything.

One thing I do avoid at all costs is grains - all corn, soy, wheat, and rice. All of the meat I buy is locally sourced from the co-op or farmers' market, so I can be sure it's pasture-raised and hormone and antibiotic-free. The vegetables and most fruit are also local and organic, and while the bananas are not local they are definitely always organic.

What about treats? Even after I got Chief onto a raw diet, for a while I was still giving him natural treats that are made locally with whole wheat flour. It is very hard to find treats that are made without some type of grain. Often a bag of treats will say "Wheat-Free!" but they're made with brown rice. The ones that claim to be fully grain-free contain other additives that I wouldn't eat myself. I recently checked every single package of dog treats at Petsmart, and could not find even one that did not contain either some type of grain or additive. Therefore, for a treat, Chief gets a rawhide bone. Only the plain ones, because the peanut butter and other flavors contain additives, too. I recently ordered some dried liver treats for him from the co-op. And sometimes, he'll just get a piece of fruit and he's completely happy with that.

How has Chief been doing since he has been on a raw diet? He still has seizures, but from my understanding that may be genetic as there is often a lot of inbreeding with Labradors. His allergies did not clear up right away, so I figured he must be allergic to something outside. This was a huge disappointment for me; I just felt so bad for the guy scratching himself all the time. However, since I've cut out his whole wheat treats, mysteriously, he has stopped scratching all the time. At the same time, the weather has changed around here, so it could still be seasonal allergies. (Although it seems like he usually has allergies year-round.) Only time will tell, but currently he is looking and feeling great. He acts just like a puppy.

For more information on a raw dog food diet, my two favorite sources are Raw Learning and Raw Fed Dogs.

Disclaimer: I am not a veterinarian. This article is not meant to be advice; it is only an account of my experience putting my dog on a raw food diet. Always do your own research and consult a licensed veterinarian before changing your dog's diet.

Recipe: Zucchini Bread

Zucchini bread is one of my husband's favorites (I prefer pumpkin) but in the past I have not gotten the recipe quite right. He was so happy when I finally got it just the way he wanted. If you've got an abundance of zucchini in your garden, or can get it locally for cheap, this is a great way to use zucchini that even husbands will love.

Ingredients:
3 c. whole wheat pastry flour (about 2 ½ c. soft white wheat berries)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 c. sugar
3 eggs
½ c. applesauce
½ c. coconut oil
1 TBS. vanilla
2 c. zucchini (about 1 ½ large zucchini)

If using wheat berries, grind 2 ½ cups of soft white wheat berries using the pastry setting of a grain mill such as the Wondermill.

In a large bowl combine 3 cups of flour with the salt, baking powder, baking soda, and cinnamon.

In a smaller bowl, beat the eggs with the sugar, applesauce, coconut oil, and vanilla.

Grate the zucchini to get 2 cups packed in a measuring cup. Zucchini is very watery, so take a paper towel and dab some of the water off, but not all of it.

Combine the wet ingredients into the bowl of dry ingredients, and then fold in the zucchini.

Divide the batter between two loaf pans and bake in a preaheated 350° F oven for 45 to 55 minutes. Start checking it at 45 minutes; if the top is brown but the inside is undercooked, cover it with aluminum foil and continue to bake.

This recipe makes two thin loaves. If you want one big, fluffy loaf, throw it all in one pan, just be sure to adjust cooking times and check often for doneness.

Remove the bread from the oven and let it cool for about 10 minutes. Then, remove the loaves from the pan and finish cooling on a rack.

Cut and serve to eagerly awaiting husbands! Enjoy!

Printable: Zucchini Bread

Today's Farmers' Market Finds

I think fall really is coming! The past two days have been cloudy, rainy, and dreary. It made my tomato soup yesterday extra delicious. I am glad to see some of my favorite fall produce creeping back in. Here's what I found today:

grass-fed raw dog food (ground beef)
ready-to-use apples
tomatoes
kale
baby leaf lettuce
sweet potatoes
sweet bell peppers
red onions
Jalapeño peppers

I'm going to make applesauce again with the ready-to-use apples. Check out my recipe including canning instructions, if desired, here. The farmer only had about three pounds this week, but that should get me a good three half-pints or so. (Update: I got 1 pint and 4 half-pints, plus there was a little left over for me to enjoy, so not bad!)

New this week was kale and sweet potatoes. Last time kale was in season, I ate so much that by the end of its time, I was sick of it. Now that it's back, I am ready for it! Also, I've been thinking about a new sweet potato recipe for a couple of weeks now, so it looks like that will be happening soon!

I'm off to the kitchen! What did you find at your farmers' market this weekend?

Outta the Park BBQ Sauce Giveaway! (ENDED)

I'm very excited to introduce you to Outta the Park BBQ Sauce! I have personally been on strike against barbeque sauce for about 8 months because I've been unable to find any with a real foods ingredient list. I was recently introduced to Outta the Park, which truly is an all-natural barbeque sauce. Outta the Park makes Original and Hot & Spicy varieties which contain:

*No high fructose corn syrup
*No MSG
*No artificial flavors, colors, preservatives, or additives
*No hydrogenated oils
*Butter from non rBST/rBGH treated cows (original)
*Added spices are non-irradiated
*No GMOs (no corn, soy, canola, or beet products)

Furthermore, they are made with some organic ingredients. Both varieties are gluten-free, and the Hot & Spicy is vegan.

How do they taste? I first tested these barbeque sauces on chicken leg quarters. They were a hit with me and also husband-approved! Let me tell you that my husband is a tough customer to please - believe it or not he is the manager of a barbeque restaurant. My favorite is the Hot & Spicy - it's the perfect blend of sweet, spicy, and smoky. Most bottled barbeque sauces that I have tried are overwhelmingly smoky, I guess in an attempt to recreate the authentic barbeque pit experience.

Outta the Park is generously sponsoring this giveaway. One winner will receive:
1 - 15 oz. bottle Original
1 - 15 oz. bottle Hot & Spicy
1 - mini bottle Original
1 - mini bottle Hot & Spicy

The products in this giveaway are provided by Outta the Park BBQ Sauce. Open to the US 48 contiguous states only. Enter for your chance to win via the Rafflecopter below! Winner will be contacted by e-mail within 24 hours after the giveaway ends. If you do not respond within 3 days, I will choose another winner. Good luck!

a Rafflecopter giveaway

Go Green: DIY Vapor Rub

I've had sinus problems the last couple of weeks. A friend recommended I buy Vick's Vapor Rub to help ease the congestion. I don't feel comfortable with that product because of the petrolatum and turpentine oil it contains, so I made my own. With just three ingredients you can make a soothing vapor rub that is also safe.

12 TBS. coconut oil
6 TBS. beeswax
6 drops peppermint essential oil

Melt the coconut oil and beeswax over low heat, stirring constantly to prevent burning. As soon as it's all melted, pour the liquid in a 4 oz. mason jar and add the peppermint essential oil. It will harden as it cools. It will not be creamy like Vick's, but the heat from your hands will allow you to apply the rub.

You can also use eucalyptus or rosemary essential oil in place of the peppermint as they are both effective at relieving congestion.

Bonus: this can also be used as a skin or lip moisturizer!

Recipe: Applesauce

This weekend at the farmers' market, one of the vendors was selling ready-to-use apples for $1.50 per pound. I bought all she had - just over 9 pounds. If you can find a farmer selling ready-to-use apples (apples that would otherwise be thrown away), then grab them up. Even after cutting away the bad spots, you'd be surprised at how much good apple is left. Just be sure you're in a position to work with them within the next day or so!

Ingredients:
9 lbs. apples
1 c. water

Take each apple and cut away the bad spots, stem, and core. You don't even have to peel them. Chop the apples into quarters.

Place all the apple pieces in a large non-reactive pot with a cup of water. Cook over medium heat with the lid on, but be sure to stop and stir frequently so the apples on the bottom don't burn. Don't ask me how I know this. Also, remember to be sterilizing your jars, lids, and rings.

Cook the apples for 20 to 30 minutes, until they are soft enough to mash with a spoon. At this point, the peels will seperate from the meat of the apple, and you can use tongs to fish them out if desired. I just left all the skins in my applesauce - a lot of the nutrition is in the skin! I didn't notice any difference in taste or texture in the final product, so I really recommend leaving the skins in!

Use an immersion blender to puree the apples into applesauce, or carefully do small batches in a stand blender.

Ladle the applesauce into sterilized jars. Remove the air bubbles and wipe off the rims. Put on the lids and rings.

Process in a boiling water bath as follows:

Half-pint and pint jars - 15 minutes
Quart jars - 20 minutes

When the specified time is up, carefully remove the jars and set them on a towel undisturbed for 24 hours.

After 24 hours, remove the rings and check the lids for a seal. All my jars sealed this time - I always get so nervous when I check them! Refrigerate or freeze any jars that do not seal.

With about 9 pounds of apples, I got 7 half-pints of applesauce. I would have gotten at least two more half-pints, but I burned the apples on the bottom...

Making applesauce is so easy and went really quickly! It took me just 2 hours start to finish, but I stop and take pictures. If you are new to canning or want to try something easy, I recommend starting with applesauce!

Printable: Applesauce

Review: JEM Nut Butters

Recently I received nut butters from the JEM Raw Chocolate company. JEM handcrafts raw, organic nut butters and chocolate bars in small batches. All products are gluten-free, dairy-free, and contain no processed sugars. Their organic nuts and berries come from local Oregon farms.

From the JEM website:

No sugar, no milk! We use coconut palm sugar instead of processed sugar and raw coconut instead of milk to keep the rich truffle texture without losing the antioxidant health benefits of cacao. This is unique in the chocolate industry.

JEM makes four varieties of nut butters: Maqui Camu Super Berry Butter, Cinnamon Red Maca Almond Butter, Chocolate Hazelnut Spread, and Coconut Cardamom Almond Butter. I tried them all straight off the spoon, and then on homemade pancakes.

Maqui Camu Super Berry Butter: This one was surprisingly good. Although I like fruit, I don't often like fruit-flavored foods. Fruit is already sweet, and many companies add additional sugar that makes it too sweet.  JEM balanced this nicely. It's sweet and tart (from the camu camu berry), but it's still fruity.

Cinnamon Red Maca Almond Butter: I don't like cinnamon. But I loved this nut butter! It combines well with the almond butter and red maca to produce an overall delicious flavor - sweet, spicy, and creamy. This was my second favorite of the nut butters.

Chocolate Hazelnut Spread: This was the only one I was disappointed with. It was probably my fault, because I think I was expecting a recreation of a similar childhood favorite. This spread has a dark chocolate taste, it's more bitter. Of course it's not going to taste like milk chocolate - they don't use milk! I also found this consistency to be runnier than the others. If you can accept that it's supposed to be a different product, then you'll like it. Overall, I would choose the other flavors over this one.

Coconut Cardamom Almond Butter: I saved the best for last. I don't even know where to begin with this one. It's nut butter perfection - the best one I've ever tasted. It's very coconutty (and I love coconut!) and is mixed with the perfect blend of spices. I'm guessing the secret to this exotic blend is the lucuma, which is a tropical fruit whose flavor is hard to describe. In Chile and Peru, lucuma flavored ice cream exceeds the demand for chocolate, vanilla, and strawberry. It must be something special!

Thanks so much to JEM for sharing their nut butters with me. If you'd like to learn more about JEM or order their nut butters, please visit their website here.

Recipe: Banana Bread in a Jar

I love the idea of using mason jars for anything and everything. I already use them around the house for so much more than canning. These individual serving size banana breads are just too cute - and they were a hit when I served them at a family lunch.

Ingredients:
3 ½ c. whole wheat pastry flour (about 3 c. soft white wheat berries)
½ c. sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking powder
2 tsp. baking soda
2 c. bananas, mashed (about 2 bananas)
¹/₃ c. applesauce
¹/₃ c. coconut oil
3 eggs
½ c. milk

 

If grinding fresh flour, use the pastry setting of your grain mill. Grind about 3 cups of soft white wheat berries to get 3 ½ cups of whole wheat pastry flour.

In a large bowl, mix the flour, sugar, cinnamon, nutmeg, baking powder, and baking soda.

In a smaller bowl, mash two bananas to get about 2 cups of puree. Add the applesauce, coconut oil, eggs, and milk. Mix well.

Combine the wet ingredients with the dry ingredients.

Generously grease 12 half-pint mason jars. I used butter.

Fill the jars with the batter halfway to the top.

Preheat the oven to 325° F. Place the jars directly on the oven rack. I put a piece of aluminum foil on the rack, then set the jars on top, just in case any overflowed with batter or fell over. Luckily that didn't happen! Bake for 40 to 45 minutes. Carefully remove the jars from the oven and set aside to cool completely.

Aren't they adorable?! Store them in the fridge, or keep them on the counter if you put lids on them.

Serve to your family and friends and impress them all!

Disclaimer: I hate that I have to put in a disclaimer, but I feel obligated after getting harrassed on Facebook for putting mason jars in the oven. Aren't people so nice sometimes? Anyways, if you aren't comfortable doing this, DON'T DO IT! If you would feel more comfortable putting the jars on a baking sheet before you put them in the oven, do that. And for Heaven's sake, if you don't want to do that, you can always pour the batter in a regular loaf pan. Use your best judgement. You always need to use caution when you use any kind of glass - oven safe or not. I am not responsible for any jars that may break or any injuries that may occur. BE CAREFUL and HAVE FUN! This was supposed to be fun!!!

Printable: Banana Bread in a Jar

22 Things You'll Always Find in My Kitchen (A Shopping Guide)

These are the 22 kitchen staples I couldn't live without. With these items, I can make almost anything. I've included a printable shopping guide at the end for you to take with you. Some items may not apply to you due to allergies, personal tastes, etc., so don't think of each item as a rule. I hope the list is a just a starting point for a healthy, real food lifestyle! I've also included the price I pay for each item. I buy from the bulk bins when I can for the ultimate savings. Prices, of course, vary by area, but it should give you a good idea.

1. Grass-fed beef variety: I get one order through the co-op each month so I get an assortment of beef products. My favorites to keep on hand are ground beef, stew meat, ribeyes, cube steak, flank steak, and short ribs.
Price: $5-9 per pound

2. Pastured chicken variety: We eat a lot of chicken thighs around here. We also used to eat a lot of chicken legs, until we discovered leg quarters, which in our opinion are even better. The chipotle pepper chicken sausage is a special treat for me, and is the closest thing to pork you'll find in our house (which is why pork is not on this list!). I don't buy white meat because it's not economical and because it's nutritionally void compared to dark meat.
Price: $2-$5.50 per pound

3. Seafood: I don't like pink fish and my husband doesn't like white fish, so mostly we eat a lot of shrimp. I like getting the shell on when I can so I can make stock out of it (I consider it a freebie!). I also like canned tuna; it's the only way you can get me to eat macaroni and cheese (I'm famous for hating pasta, which is why pasta doesn't make the list either. Sorry!). This particular brand of tuna has no salt or oil added, and comes in a BPA-free can.
Price: $6.99-9.99 per pound

4. Raw milk: Now that I have access to raw milk, I don't know what I'd do if the right to get it was ever taken away. Love it!
Price: $6 per gallon

5. Yogurt and kefir: I make my own yogurt from raw milk, which is done at a considerable savings. If you've never tried it, I have step-by-step instructions here: How to Make Raw Milk Yogurt (or Pasteurized!). Kefir is also frugal if made at home with kefir grains.
Price: homemade yogurt - $1.20 per quart, homemade kefir - $6 per gallon

6. Cheeses: I get the best grass-fed raw white cheddar from the co-op. I usually buy 3 blocks at a time, grate them, and put it in the freezer. On the days I need cheese I'll put it in the refrigerator to defrost. This prevents overeating the cheese!
Price: 91¢-$3 per ounce

7. Coconut oil/raw butter/tallow: I use a variety of healthy fats for all my cooking and baking needs. I get my coconut oil from Tropical Traditions; they almost always have some kind of sale going on. The tallow is a real bargain because I render it myself (see how here: How to Render Beef Fat into Tallow).
Price: coconut oil - 86¢ per ounce; raw butter - $1 per ounce; tallow 3¢ per ounce

8. Eggs: Eggs are usually known as a frugal protein, but for good, pastured eggs you'll probably have to pay more. The ones I buy are also soy-free, which is a big plus for me!
Price: $4.50 per dozen

9. Fresh fruit and vegetable variety: I try to get almost all of my produce from the farmers' market. I can't tell you how many times I've bought fruit, vegetables, or herbs from the grocery store and it died in 3 days. Everything from the market is so fresh that it lasts up to 2 weeks. I do buy bananas from the grocery store. I fear if I didn't buy bananas, my husband wouldn't eat any fruit at all. I also give bananas to my dog.
Price: 25¢-$4 per pound

10. Stock: I love homemade stock! I've always got about 3 jars in my freezer, when I get down to the last jar I go ahead and make more. It's great in homemade soups, stews, rice, and more, and it's super healthy!
Price: homemade stock - about 5¢ per ounce

11. Tomato sauce: Tomato sauce is so versatile: stews, pizza, pasta, etc. I've also been known to warm it up and eat it just like tomato soup. It's pretty much the same thing, right? I was fortunate to be able to can a lot of tomato sauce this year.
Price: homemade tomato sauce - $1 per pint

12. Raw honey: Raw honey is my sweetener of choice. I recently discovered that it's great drizzled over pancakes in place of maple syrup. Yum! The thing to remember about honey is that a little goes a long way.
Price: $12.99 per quart

13. Nut butters: Peanut butter is still first place in my heart, but there's a time and place for cashew, almond, and even specialty nut butters.
Price: 31¢-$5.99 per ounce

14. Flax seed/chia seed/hemp seed: I use different seeds in smoothies, granola, and even yogurt. It's an easy way to get in a little extra nutrition.
Price: flax seed - $2.69 per pound; chia seed - $7.99 per pound; hemp seed - $14.99 per pound

15. Beans: Dry beans are cheap, and they avoid the can and the sodium that comes with it. I usually keep pinto beans, navy beans, and black beans around.
Price: $1.99 per pound

16. Rice and Quinoa: I know, I know - it's horrible that we eat white rice! My husband lived in Indonesia for part of his childhood, and that is what they ate there. I also sometimes make quinoa, which my husband will not eat, but which I greatly enjoy, especially with sautéed peppers!

Price: $1.79-2.19 per pound

 



17. Wheat berries: I mostly use einkorn wheat berries but sometimes use soft white wheat berries if making pastries for a large crowd. Red wheat berries and hard white wheat berries are also great options, as einkorn is not easily available. If you have the option to mill your own grain, wheat berries are much more economical than a bag of flour.
Price: $1.19-3.00 per pound

18. Oats: I love granola, so I go through a lot of oats. They also make homemade oatmeal cheap!
Price: $1.29 per pound

 

19. Popcorn: Popcorn is one of my favorite snacks; it can also be milled into fresh cornmeal for cornbread or corn tortillas.
Price: $1.99 per pound.

20. Herbal tea: I drink water almost exclusively. I figure if I'm going to splurge on a treat, it's not going to be on liquid calories like soda or sweet tea. I recently got introduced to herbal tea, and it's definitely a nice change once in a while, and some varieties can help alleviate certain ailments. My favorite herbal teas are from Herbal Philosophy.
Price: $4.40 per ounce

21. Spices: I remember when the only spices I used to keep on hand were salt, black pepper, cayenne, and cinnamon. And I don't even like cinnamon. Or black pepper. Now I love adding a ton of spices to everything!
Price: $1.99-9.99 per ounce

22. Chocolate: A house just wouldn't be a home without chocolate. Or a dog, but that's a different story. I keep chocolate hidden in my freezer - if I have to 'work' to get it, I eat less that way!
Price: 50¢-$3 per ounce

 

Printable: An Organic Wife's Shopping Guide