Happy New Year…Almost!

Well, friend…here we are. One day away from the end of 2024 and what a year it’s been!

I know it’s really popular to find a word for each year to run as the theme throughout the year. I thought I would give it a shot for 2024. By the way, I would love to hear in the chat what your 2024 word was and what came of it for you.

My Word for 2024 And How That’s Turned Out

When I was seeking a word for 2024, I couldn’t even land on one. Instead, as I was journaling and praying about it, this came to mind “!”

It was an interesting thought because I kept calling 2023 the year of the “?” because Kyle lost his job (after a combined 20 years with the company) in May, our son was released from his college baseball team in June with no idea where he was going to go next, and I found myself caught up in the middle trying to figure out what I was going to do with my life as an Empty Nester who had a boomerang kid and husband also trying to figure out their lives at the same time.

I’ve written about our year and shared different things that have happened, like my 102 year old grandmother and family matriarch passing away, buying a new business, and finally coming clean on how I really have been feeling about this year.

But I had no idea what was going to happen to make this year truly the year of the EXCLAMATION POINT!!!!!

A Big Change is Coming

So after a year that felt like it was still full of questions, the exclamation point finally came into view.

Back in November, I was talking with someone about putting an ad in a local luxury neighborhood magazine. As we were talking she mentioned in passing that I would be a great fit for having my own magazine franchise and asked if there was any interest. “Yes” popped out of my mouth with no hesitation:

• I had been secretly praying I would discover a business I could do to make a difference and make good money

• I had also secretly thought to myself many times when looking at magazines at doctors’ offices or on people’s coffee tables, “I would love to have a cool magazine one day”

• Hearing others’ stories and helping them go after their dreams is a great joy for me and the girl I was chatting with said about my own business ad said, “I just love hearing people’s stories and helping small businesses grow.” This spoke to me and made me excited about doing the same for businesses in my area. (I was buying an ad in a more urban area.)

• Writing is why I’m on Substack and I love it. Each month I will write the editorial and help community members write their stories to share with their neighborhood.

In a record setting 20 hours I progressed through what should have been a 4 interview process to accept a position as Area Director with N2 corporation and owner of Stroll magazine franchise for a local neighborhood.

What This Means for Real Food Sanity

I have been thinking over how this is going to impact my presence here on Substack and the truth is, I’m really not sure. This new opportunity will be FULL time.

To that end, I will be taking January off to mull this over and see what it will look like. On February 1st, I will post a followup with more information after this little break. To help me help you…

Can I get your feedback for next year?

But for today, here’s a little back story and 2024 recap. For paid subscribers, I will be explaining further about your subscription below.

First, The Real Food Sanity Back Story

I have so much to be thankful for. I started Real Food Sanity weekly meal plan on a different platform on January 1 of this year (2024 if you’re reading later.) I would email my members their meal plans and then I was trying to keep up with writing a monthly email to my entire list.

Substack had been on my radar, but when I read something from I was spurred to finally join myself because I wanted to get back to writing like I had for so long in the blogsphere. So April 21 was my first post and I started with a paid subscription that was available with access to recipe PDFs.

Over the first few months of writing two posts on Substack plus writing a new meal plan each week, I began to realize there was a lot of crossover so in August, I brought my whole meal plan business over to Substack and got everything in one place. We started at Week #31 on August 1st ending the year with Week #52 on December 26. At this writing have added Weeks 1-9 to get you through February immediately then we will hopefully have weeks 10-30 moved over to Substack and everything indexed by season, protein type and more no later than mid-January.

If you’ve enjoyed this year with Real Food Sanity will you share with your friends?

Share Real Food Sanity

Here’s how 2024 looked by the numbers

You guys have really blessed me this year by reading my Substack. I decided to go back and see what this all looked like and here’s what I found:

• 109 Posts since April 21

• 2 Posts per week

• 52 Weekly Meal Plans

• 204 New Recipes for those Meal Plans

• 23 Posts for “Life at the Table” sub-publication

• 16 New Recipes Included in “Life at the Table” posts

• 394 Subsribers on April 24 (most imported from my old mailing list)

• 817 Subscribers as of this writing

• 50% opening rate for all emails (REALLY GOOD for any email list!)

Get full access to 52 Seasonally-Driven meal plans including a printable packet with all recipes needed to make them, a shopping list, and an optional meal prep guide to get ahead for the week.

Subscribe now

Thank you for a great year and I pray you have an incredibly blessed and healthy 2025!

Cheers!!

Christi

Paid Subscribers Read On…

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Hey Friend!

I know we’re all in full out Christmas Vacation mode, but January 1st is around the corner. Last week and this week, I’m helping you prepare for the usual remedies to holiday excesses starting with last week’s post regarding the truth about Whole30 and what to do if you’re wanting to do a reset (I like this word, not diet) along with my recs for healthy convenience food to help you on this journey.

This week, I’m giving you all my notes on zeroproof/nonalcoholic/alcohol free (whatever term you use) brands.

If you’re thinking this is too early, here’s why I’m doing it now. If you’re planning to practice Dry January but you’re unprepared, you’ll probably end your run before it even begins. Take a minute and order these alcohol free beverages so you will be ready to go when the sun rises on 2025!

Just for fun, I’ve also included some of my favorite, super easy alcohol free cocktails that you can make while you’re waiting on these to arrive or if you’re wanting to get into the spirit (see what I did there) of Dry January early.

NOTE: All these brands are 100% alcohol free. That said, if you are sober and have a history with alcohol that’s problematic, keep in mind some of these beverages could be a trigger. Please discuss with your sponsor, therapist or doctor before trying them if you think this could be the case.

My Favorite Alcohol Free Beverage Brands That Actually Taste Good

• GHIA, as I’m sure you’ve figured out is my favorite alcohol free “spirit”. They taste amazing and all their products are made with real food ingredients and no sweeteners of any kind except fruit juice. I’ve been hyping up Le Fizz lately since it’s newer, and it’s perfect if you like the smoky flavors of Mezcal or whiskey. But the original Aperitif is still my go-to since it has a bitter edge along with several exotic fruit juices that are only slightly sweet. You can use it straight, add some sparkling water or use these recipes on the website to make a craft mocktail with either original or berry aperitif. The canned Le Spritz is perfect to take to parties for BYO dry option. Use code GETHHR for 15% off your order.

• We Are Raising the Bar subscription box - This is the best way to try a different alcohol-free spirit and other homemade AF cocktail ingredients each month with rotating recipes. It makes a great gift for yourself for Dry January. You may even find you like it so much you want to continue your subscription indefinitely.

• Ritual Alcohol Free Spirits - One of the most used brands by mixologists, this brand has several AF free versions of your favorites including rum, tequila and gin. None of these really gave me the vibe of their alcoholic counterpart, but if you’re just wanting a simple swap this is the way to go. The Aperitif variety when combined with plain seltzer tastes just like Campari and soda.

• Almave NA Tequila - The unique flavor of tequila is hard to replicate. I’ve only tried the Blanco but it was good in my Paleo margarita with only honey syrup and lime juice. It has the subtle smokiness of tequila and a distinct vanilla flavor that sort of replicates the aging you would normally find in Reposado. I like this one better than Ritual’s tequila for sure.

• Lyre’s Alcohol Free Spirits and Prosecco - Yep! You read that right. Prosecco that tastes way better than sparkling grape or apple juice (too sweet and tastes like kids drinks.) I’ve used it for mimosas and French 75-esque mocktail. Besides Prosecco, Lyre’s has a broader range of flavors including a American Malt Whiskey, an Aperol stand-in called Italian Orange and many other NA spirits that taste pretty close to the real thing.

• Hopwater - If you like hoppy IPAs, you will love this. Again, it’s complex enough to make you know you’re drinking something more interesting than seltzer.

• LMNT - Not really an alcohol free brand, but with a wide range of flavors, LMNT provides plenty of variety and you can add sparkling water, olive juice or any other non-alcoholic ingredients to make it into a mocktail. Citrus Salt with a little olive juice and muddled cucumber and jalapeno makes a passable alcohol free Marg.

3 Easy Alcohol Free Mocktails That Are Not Just Juice and Soda

Back in June, I included a PDF of several mocktails in my hydration post. So grab that for actual recipes. These are more on-the-fly drinks that don’t require super special ingredients so they’re perfect if you don’t have the above ingredients yet. (Don’t let these ideas stop you from ordering the products above, however because they will give you plenty of variety to help you get through the month and beyond without breaking your commitment.)

1. Bitters and Soda - This is my easiest, almost nightly go-to. Use 3-4 dashes of any type of bitters depending on the flavor you want: Angostura (my fave) for a bit of spice, Black Walnut for a lot of spice, Chile for pepper spice or Lavender for a more floral experience. If you want 100% alcohol free bitters get All the Bitters brand. They have individual flavors or you can buy a four pack to try them all. I also use orange and lime essential oils sometimes for more fruit flavor without the sweetness of juice. I never garnish this. It’s meant to be simple. If you must, use an orange slice or cocktail cherry

2. Cucumber Lime Spritz - Cucumber in anything gives off it’s own little spa (read: chill) vibe. It makes me feel like I’m drinking something more sophisticated even without gin or vodka in it. Slice and muddle 1/2 a small cucumber with 1/2 a lime, strain it into a tall glass and top with soda then stir. Float a cucumber on top.

3. Spicy Paloma - Grapefruit with it’s tart and bitter complex taste seems a bit more mature than orange juice. Muddle 1/2 lime and 2 slices jalapeno. Add 4 oz grapefruit juice and 4 shakes of angosura bitters. Shake with ice. Serve in a lowball topped with soda. Rim with chile salt (Tajin) if you like. If you have Almave, you can get the full experience using 2 ounces of Almave, 3 oz of grapefruit juice, skip the bitters and top with soda.

To a Dry January that makes you feel great!

Cheers!

Christi

In 2015, I was introduced to Whole30. A lifetime dieter always looking for the next way to lose weight, I gave it a shot. It wasn’t until I became a Whole30 coach that I learned the truth.

I Started “Dieting” at 12

I remember as a 6th grader going to get a spoonful of peanut butter because I was so shaky when doing Atkins the first time. (Yes, I now realize how terrible this is.)

Since then I’ve done the Cabbage Soup diet, the Sonoma diet (years before I lived 30 minutes from there) Eat Right 4 Your Blood Type, Paleo, Slimfast shakes/bars, detoxes of all kinds and the longest was semi-vegetarian lowfat diet through the mid-90s.

All was purely motivated by the fact I felt I was fat. I will save that conversation for another time, but you know the outcome of dieting. I ended up going back to my old ways of eating and was back to square one.

Whole30 gave me a solid timeline - I could do anything for 30 days, right?

Basically Whole30 omits several common allegan groups like grains (including gluten), dairy, and soy, as well as those we don’t need any way like alcohol and sugar for 30 days. Starting day 31, you reintroduce one at a time to see how your body feels.

During those 30 days, I lost some weight, my clothes fit a little better. As opposed to all the other diets, I had no jitters, no hangriness (Grammerly doesn’t like this word!) and I didn’t feel deprived. Win-win!

How I Became a Whole30 Coach

Around the same time I learned about Whole30, I began to see a trend emerge in my private chef career; people with chronic diseases had heard about my knowledge and were coming to me to cook for them. I knew intuitively the healthy, organic whole food meals I was creating for them was a big key to improving their health, but I didn’t know why.

To remedy this, I went back to school and received my certification in health coaching and holistic nutrition. As I was listening in my classes, I realized everything I was learning aligned with what I had learned doing Whole30.

In the meantime, Whole30 had introduced a coaching program in 2018 and while the fee at that time was a deterrant, by 2021, I was financially better off and had the money to move forward. After completing the rigorous coaching interview and training process I became a Whole30 certified coach in January 2022.

Headquarters packed up the program in November of last year so I only got to officially coach for two years. But practicing Whole30 yearly for 8 years, then coaching people through it, taught me several things.

8 Things Learned as a Whole30 Coach

1. Listening to your body is the key to feeling your best.

2. It’s hard to “hear” your body if you don’t reset first.

3. Doing a strict diet like Whole30 long term (longer than 60-90 days) isn’t healthy, but a 30 day reset is good at least once a year.

4. Eating real food (as opposed to powders, pills or shakes) is the best way to reset and is doable and affordable (see below how) for anyone.

5. Even if you can’t afford the highest quality regenerative meats and organic vegetables, eating real food ingredients will save you money since they help you get full faster and stay full longer.

6. All carbs are not created equal. Whole food carbs like starchy squash, sweet potatoes, plantains and even russet potatoes for some people can be eaten without adversely affecting blood sugar and weight the same way processed carbs like pasta, bread or other things made with flour. (If you want to know ALL things regarding balancing blood sugar, subscribe to .)

7. Cutting sugar and alcohol are always the lowest hanging fruit if you’re wanting to lose weight long term. They have ZERO nutritional value and are not needed for health.

8. Prioritizing protein and healthy fats then supplementing your diet with fruits and vegetables is the best way to eat long term for pretty much everyone and will lead to long term fat loss, weight loss and better health.

Whole30 vs. Carnivore

Both are somewhat restrictive and both prioritize animal protein and healthy fats like butter, but the biggest difference is Whole30 allows many other food groups. I haven’t done carnivore personally, but am very Carnivore Curious. If you are, too, subscribe to at Back to Basics Nutrition for her January Carnivore Curious Coaching.

Real Food Convenience

Here are the basics for real food convenience and I feature many of these regularly as alternatives in my Weekly Meal Plans.

• Cut and Washed Produce - If washing and cutting produce deters you from eating it, remove this barrier by letting someone else do it.

• Mashed Avocados or Guacamole- As long as avocado and veggies are the only ingredients these are great. Great healthy fat to have anytime!

• Frozen Vegetables and Fruits - Produce is frozen right when it’s picked so it is sometimes fresher and more flavorful than in season produce that’s been shipped.

• Rotisserie Chicken - Having a fully cooked chicken will open up a world of opportunities for you. Just read ingredients for toxic additives and preservatives (everyone) or possible gluten/dairy contamination if those are concerns.

• Pre-Boiled Eggs - If boiling eggs and peeling them is a pain, these are a great alternative.

• Meat and Cheese Protein Boxes - Make sure there are not yuk ingredients like see oils, but meat and cheese cubes with only nuts are great.

My Favorite Packaged Convenience Foods

Eating healthfully is easy at home. But when you’re going to kids’ games, working in an office or traveling, not so much. It’s easy to forget about your goals when you’re starving and the only options are unhealthy ones. Here are my secret weapons to keeping a stash on hand at all times to make sure I have at least protein and healthy fats available. NOTE: All of these are not Whole30 Friendly, so if you’re doing Whole30, take that into consideration.

*FYI, the bold blue words are links. They don’t cost you anything extra, but they help me out a lot if you use them instead of going outside my post and finding the products.

• Condiments

  • Primal Kitchen (Use code RFSVIP for 10 % off order.) - This brand not only includes condiments such as Avocado Mayo (regular and vegan) and No Sugar Ketchup, but all types of sauces including Buffalo and Marinara. All are made with uber-clean ingredients. My favorite condiment brand by far.

  • Somos - We haven’t tried a product yet that we haven’t liked. All the simmer sauces are amazing and passed my pickiest eater’s test (who also happens to be a Mexican food LOVER!)

  • Coconut Aminos - I exclusively use coconut aminos in place of soy due to a soy intolerance and no one knows the difference. Even if you don’t have a soy intolerance, most soy sauce does contain gluten unless it specifies otherwise and many brands including gluten-free tamari sauces are not organic unless stated on the bottle which means they contain GMO soy.

    • Kevala - The coconut aminos from Kevala are the best value for sure and do not taste any different from Coconut Secret

    • Coconut Secret - While more expensive, this brand has more flavors.

• Meat Sticks and Jerky

  • Epic Provisions - Their “bites” are sooooo good! They’re expensive, but when I know I’m going to be on a plane or other transporation without access to stops for other products, I keep these on hand. They also have clean jerky, healthy jarred fats, meat bars and pork rinds (also very good for snacks.)

  • Paleo Valley - While I primarily buy their meat sticks (they’re awesome - especially Jalapeno and Teriyaki) they also have great bone broth and other products.

  • Chomps - I prefer Paleo Valley because they’re softer, but some people prefer the chewier meat stick. If that’s you, then you’ll love Chomps.

• Snacks

  • Karma Nuts - These are super flavorful nuts in exotic flavors.

  • Jacksons Potato Chips - These are a great find! You may be able to get the large bag at Costco (stores vary) but if not, order on Amazon for a variety of flavors and sizes. It’s hard to find potato chips not fried in seed oils and these are great!

  • Siete Brand Tortillas, Chips and Cookies

    • Potato Chips - Also fried in avocado oil, but from regular potatoes not sweet potatoes. Great flavors. My fave is the Serrano Sea Salt and Vinegar.

    • Grain Free Tortilla Style Chips - We’ve eaten these for years. They are every bit as good as corn. Costco carries the large bag but no others.

    • Grain Free Tortillas - Same as the chips, we exclusively eat the Cassava coconut ones because they taste just like flour tortillas.

    • Mexican Shortbread - These are very tasty with a crispy texture. They are good for using in pie crusts calling for shortbread or graham cracker crumbs.

  • Simple Mills Cracker and Cookies - This brand is made with grain free flours, mostly almond and have a great texture. Note: I don’t like how their mixes turn out, and unless it’s listed here, I haven’t tried their other products.

    • Crackers - While I don’t like how their mixes turn out, I absolutely love all their crackers. Like some of the other items, Costco may have the Sea Salt crackers but not the other varieties.

    • Cookies - “Sweet Thins” crackers resemble graham crackers or British style biscuits. I can’t tell you about the others as I haven’t tried them but they do have crunchy chocolate chip and others plus sandwich cookies made with nut butter fillings.

• Snack Boxes - These boxes from Bunny James feature super healthy, real food ingredients and are AWESOME care packages for college students, staff, or friends and family out of town.

  • Whole30 Box - Great to send to your college student or other friends and family who have food intolerances such as gluten, dairy or soy.

  • Paleo Box - This box also excludes those allergans, but includes chips and other snacks which are not allowed on a strict Whole30 so therefore not included in that box.

I’m always available to answer your questions via chat, so reach out!

If you’ve gotten this far and you’re not currently a paid subscriber, I would like to personally invite you to upgrade today. There are new, really cool perks for subscribers beginning in 2025 but for now you have unlimited access to ALL my meal plans!

Have an amazing week!

XOXO,

Christi

Christmas Time Is Here!!

This month is pure fun and chaos. We have something two to three nights a week. And I love this fact, but that means that this week after a weekend with family and several things coming up this week, this post is going to be short and sweet.

Can You Bring Something?

Many of the events we’re just showing up, but inevitably there’s a party where we need to bring something. And if you’re like me, you want it to be interesting, but still somewhat healthy. In other words, a few notches above the pepper jelly over cream cheese or chips and salsa (not that there’s anything wrong with these, just not interesting and holiday-ish.)

I thought if you’re in the same boat, I would compile a few of my more impressive recipes that don’t necessarily fit the “Real Food Sanity” tenet of easy weeknight meals but they do fit the Real Food and healthy part. They are even budget friendly to boot.

What’s in the Book?

This one is short and sweet, although as I was going through my recipes, I could literally write a long book on just appetizers. So I chose a handful that are different enough to be interesting yet easy to make, healthy and inexpensive.

The desserts are a little more time consuming, but are really delicious and serve 12 people each.

Appetizers

• Honey Spiced Walnuts - These are great for snacking, salads or even a fun gift if you place them in a jar or box.

• Olive Tapenade with Goat Cheese - The best way to upgrade the cream cheese & jelly app. The tapenade can be made with inexpensive olives since you’re adding other flavoring agents. And I like to spread the goat cheese or cream cheese into a flat circle then pile the tapenade on top.

• Eggplant and Red Pepper Puree - This Mediterranean inspired dip is amazing with flatbread or Crostini (AKA Croutons). You can find gluten free flatbread from MYGlutenFree or try these gluten free flatbreads from made from chickpea flour and carry on the Med theme.

• Croutons - Call them Crostini or Croutons, they’re basically just thinly sliced bread toasted til they’re crisp and ready to dip. Cut the bread thicker and toast until barely golden and still soft to serve the tapenade and goat cheese like the photo above.

• Fried Chicken Meatballs - You can’t beat a good meatball for a crowd pleaser and these are AMAZING! Serve them with cranberry mustard or the standbys of Ranch, Honey Mustard or Barbecue Sauce. (See this page for all my homemade versions of the dressings.)

  

  Desserts

• No Bake Chocolate Silk Tart - This has been included in my holiday recipes for years because it’s so good.

• Lemon Tart with Raspberries - Again, this has been around for awhile, but I can’t help but include it in a dessert roundup because it is a fan favorite, but it does take a little while longer to make.

• Hazelnut Brown Butter Cake - This is a recipe I found years ago and we LOVE. I had my husband make it for my 40th birthday to pair with a white port that had hazlenut notes to it and we’ve never forgotten it. It does take some extra steps to make, but it’s totally worth it.

• Rosemary Honey Crème Anglaise - You’re gonna have 6 egg yolks left if you make the cake, so you might as well go a step further and make this sauce. It’s basically melted ice cream as it’s exactly the same ingredients used to make the base of custard-style ice cream. You can skip the rosemary infused milk and just use whole milk or full fat coconut milk. There is some technique involved, but it’s just a few steps.

Before You Download your PDF

If you’re not a paid subscriber, would you consider upgrading today? It helps me continue to create really great recipes, meal plans and in 2025, cooking videos to help the kitchen averse find the joy in cooking again. All without having to wade through those ridiculous ad videos, sliders and such like you get on recipe bloggers’ posts.

Holiday Appetizers And Desserts

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Happy December and Merry Christmas!!

I can’t believe it’s already Christmas time. I LOOOVE this season. Being out and about, hearing the music, seeing all the lights, gathering intentionally with friends and family, I love it all.

BUT…For those whom this season brings sadness.

I See You!

Maybe you lost someone dear to you.

Two special people in my life, my mom and college roommate, both lost their mothers this year. With each passing milestone or special day this year, I can imagine their pain being slightly reignited feeling the loss in the memories but somewhat relieved as the days pass and they make it through.

I see you.

Maybe you lost your job and are wondering how life is going to look.

Not so incidentally, this happened to us and we’re still in the thick of dealing with it as you will read below.

I see you.

Maybe a relationship that you had full faith in has fallen apart or any number of other things haven’t gone like you thought.

I see you.

AND I’ve learned something this year; joy and pain are not mutually exclusive.

If You’re New to Real Food Sanity, Welcome…This Post is a Bit Different

I probably should have saved this post for Christmas week, but it felt necessary today. My Monday posts are typically stories about the connection between people and food as well as resources to give you recipes, tips, etc. to make “Life at the Table” happen at your house. This week is certainly a resource, but more for the spirit than the body.

I’ve got lots of great resources coming, so here’s a little taste of what you can expect in your inbox*:

• Holiday appetizer and dessert recipes

• My Journey as a Certified Whole30 Coach (It’s Probably Not What You Think) with a 5 Day Real Food Reset and my favorite healthy food brands.

• And finally a “Dry January” guide to make transitioning to a dry lifestyle fun and doable, whether temporarily or forever.

*NOTE: In order not to miss any of my future posts, subscribe (free) so my emails will land in your inbox.

How We Found Joy in Loss

Our year has been one of loss and unknowns, though not in terms of losing a loved one. For a little backstory, last May my husband lost his corporate officer job but almost immediately got a consulting job that lasted several months. At about the same time I started a job as a private chef. In spite of the job loss, through these jobs and a little unemployment, his severance package was put into savings and virtually untouched. So when we should have felt great loss in 2023, we were spared.

Then January 2024 came around.

I suddenly lost my job two weeks in, because the person I was working for decided they wanted to make a go of cooking for themselves. On January 1 I had kicked off my Real Food Sanity weekly meal plan service with the hope I would get enough paid subscriptions to make a reasonable income. To this day, I make only about $200 a month after expenses. So that wasn’t much.

Kyle was actively networking, getting amazing contacts with companies that would have provided the dream job over and over. Just when he completed his third interview and we would begin planning on what our new life would look like, he would get “the email”. January came and went, then February, March with no offers of a new job and our last unemployment check in April. Suddenly we were without an income at all and seemingly no promise of an income.

But here’s where it gets interesting.

Before we knew it, the one year anniversary in May of Kyle’s RIF (“Reduction in Force” as it’s called now removing any humanity from it at all.) came around and we weren’t sure at first if we should even acknowledge it.

After talking through it, we purposed to find joy in the midst of the heartache.

Making Room for Joy

We celebrated the night of his RIF anniversary by enjoying dinner at a place we couldn’t really afford simply to make a statement to ourselves that our lives are not over in this loss. We truly believed in our heart of hearts, and still do, that God is our Provider, not a job.

We came to realize our work is simply a means of impacting this earth in some way, whether it’s creating a meal plan to help a busy mom feel a little less overwhelmed each week or for Kyle, helping a small business understand where they can change a few things to turn their bottom line from red to black. (That by the way is where he’s heading in 2025…consulting small businesses. If you know of one that’s struggling tell them to reach out to Kyle at kyleeflaherty@gmail.com)

As we reflected that night over the last year, we realized that when he was let go, the company gave him 18 weeks of severance pay and there we were 52 weeks later and we had barely touched it.

Oh and by the way…as I’m writing this morning on December 2, over six months after that dinner, we still are watching him provide though our circumstances haven’t changed. We still have no income and though we bought a little tap truck to start a small business, we are operating at a deep loss at the moment. We did run out of severance in September and started using our emergency savings. But even in that, with the severance and emergency savings, we should have only had income to make it 6 months without a regular paying job. So where we are now is nothing short of a miracle of God’s provision.

In spite of all of this, we have more joy and hope for our future than ever. It just keeps growing. I can’t honestly explain it, but I know it’s real.

Joy Isn’t Determined By Your Goodness

You should know, we aren’t faithful church goers. We don’t do all the things that our very conservative upbringings dictated we do to be in “God’s good graces”. We simply have chosen to live by His two main directives - “Love Me and Love Others.”

And within those two basic tenets we’ve found several things:

The love and kindness of Jesus are very real.

Loving Jesus isn’t a list of dos or don’ts; it’s simply hanging out, journaling and having real conversational prayers with Him. Allowing him to be in my heart and intentionally spending time with Him has helped me feel his love and kindness even when it doesn’t look like I thought it would. We haven’t seen many of our prayers answered the way we hoped, like Kyle getting a job, but I’ve never felt closer to Him.

Loving people makes space for forgetting about your circumstances and creating an atmosphere of joy.

Without a real income, it would be easy to hoard what we’ve got. But we love people through sharing our gifts of hospitality - me creating a beautiful meal, Kyle serving wine and thoughtfully crafted cocktails - so we’ve intentionally chosen to invite people to our table multiple times a month when next month’s grocery money isn’t a guarantee.

This is both our church community and our outreach. No, we don’t have a house church, it is simply dinner. Being with people around the table, encouraging them to share their stories, celebrating their wins and losses, giving when there’s a need is church and opens the door for God to be there in ways he can’t in an organized setting. (Come to think of it…that sounds a lot like the original church.)

He truly is our provider and we can’t outgive God.

We’ve proven it practically this year…we continued to send money to those doing the real work of loving people through building homes for widows, digging wells for those without clean water, and traveling to war-torn areas of the world to care for orphans. Again, without an income and yet we have paid our mortgage and all of our bills.

I say all of this not to pat ourselves on the back, it’s truly a miracle that we have marveled at over and over.

The Ultimate Gift

More than anything this time of year, it’s important to remember that he did give his ultimate gift when he chose to become a human and disrupt this earth with a birth that is now celebrated through songs and service for an entire month.

If you’re in a place of bewilderment, through death or other loss, I pray you find the TRUE peace of Jesus in your pain, and within that, you find joy. I challenge you to simply reach out to him upon reading this. However this hits your heart, do it. Let him be a part of your pain and I promise you will ultimately find HIS joy.

Know that as I’m writing this, I’m praying for you as I write this. Even though I may not know you personally, and certainly not what you’re going through, I know the one who knows your deepest thoughts and loves you so much and simply a whispered pray for you, my reader does the trick.

Until next time…

XOXO,

Christi

I have a son who’s love language of gift giving was apparent from a very young age. He loves giving AND receiving. But he truly has a gift at the former. He astounds me at how he can choose the PERFECT gift for anyone and he takes weeks and sometimes months mulling it over. Me, not so much.

“Hi, I’m Christi Flaherty and I’m not a good gift giver.” Admitting it is the first step to change. For those like me, “gift guides” are a Godsend. Narrowing down the options to those someone else has vetted takes some of the “will they like it” pressure off. In my notes on my phone, I have copied several suggestions from these lists to keep a rolling gift idea list so I can actually become better at it. (A plan…second step to change.)

This year, I’m sharing my own curated list and due to the fact that 80% of my life revolves around food and cooking, it’s all cooking and/or food related.1 (A few items are repeats from Part Two of my How to Make Holiday Cooking Stress-Free but wanted the gifts all in one place for you.)

Edible Things

Thrive Market - Unless you have a Trader Joe’s around the corner, Thrive is the BEST place to find health conscious products. Gift a membership to your adult kids, health-conscious bestie or just sign up yourself for the easiest way to have healthy real food products delivered to your door on the regular.

Spice Kits - The best gift I gave last year to all my foodie family members. They loved them.

Maldon Sea Salt - Whether in a box or small cutesy bucket, the most basic Maldon sea salt adds a salty crunch to everything (especially chocolate chip cookies.) Up the flavor with a flavored version.

SOMOS - This new brand of real food based Mexican foods. We love how the Al Pastor transforms chicken into taqueria-style tacos and the rice and beans are perfectly flavored. Choose a six pack each of salsa, rice, beans and sauce. Add one of each to a box lined with crinkle paper strips for gift sets that are under $20.

Cheffy Things

Salt Block - Heat and add a subtle salty flavor to meat and fish. It’s also great as a serving vessel after cooking

Creme Brulee Torch - Besides creating the crunchy topping of Creme Brulee, it’s easy to toast herbs and citrus zest for craft cocktails, and is another quick way to cook just the outside of steak and fish.

Swiss Style Fondue Pot with Forks - Our German friends brought us one of these and upped our fondue game. (We used to only have two vintage ones from the 70s.)

Sous Vide Cooker - Essential for the Sous Vide method of cooking meat, fish and poultry. You can use any pan that will hold the bagged meat and cook at the exact temp then simply brown in a hot pan.

Clef (Chef + Cleaver) Knife - This is my favorite brand of knives and this one does double duty plus it looks cool.

Hot Drink Things

MudWtr - This is my favorite coffee alternative. The original is my daily, but there are other flavors to choose from.

Nespresso Vertuo Line with or without Aerocino - True rich, dark espresso and the Aerocino makes perfect foam. We love it’s small footprint. There’s the Perfect for small spaces or when you don’t want a big espresso machine taking up kitchen real estate. Starting at only $104 for Black Friday!!

Aerocino - If you already have a coffee maker you love, but you love cappucinos and lattes, this can be purchased on its own. The XL is good for more than one person drinking a latte at a time. By the way, the smaller one is $75 and the same one that comes with the Nespresso making that deal above spectacular!

BUBS Coffee Bundles - Bub’s mold-free and organic coffee tastes amazing and the Day Starter Bundle has everything you need to make “Bulletproof” style coffee including the frother wand. If you prefer, you can create your own Custom Trio.

Copper Cow - If flavored coffee and boosting up women in business bring joy to your heart, you will love this company. Their pour over coffees are perfect for gifts or travel coffee (if you don’t want to travel with your Nespresso Pop+ like we do.😉) Our first thought was we were going to have to buy a Chemex until we realized the pour over mechanism is built right in. Plus if you buy the flavored pour overs, they come with little flavored creamers.

Cold Drink Things

Ghia - The chicest way to support your friends’ and families sobriety, Ghia’s non alcoholic gift bundles are beautiful and offer sophisticated flavors that beat the juice and soda combo that typically passes as a mocktail.

Soda Stream - I LOOOVE bubbly water and was spending a small fortune on Topo Chico. My mom and sister both told me how much they love Soda Stream, but it wasn’t until I used it at my sister’s house that I found I do too. I bought it realizing we were going to literally save hundreds of dollars a year. 50% off right now for Black Friday!!

We Are Raising the Bar - Alcohol-free box subscription with ingredients, directions, tools and garnishes included.

Nugget Ice Maker - Drinks are better with tiny, chewable ice. Honestly, I haven’t tried this one, but I would love if someone gave me this.

Sok-It Iced Drink Sleeve - It’s like a Koozy for your iced coffee. It keeps your drink extra cold without that annoying puddle of water when you’re hanging out working at your favorite java joint. Great “friend” gift or stocking stuffer!

Beautiful Table Things

Myrth Ceramics - While they have lots of different pieces, I received Myrth Ceramics Basso Bowls recently. Perfect for a hostess gift for overnight stays, my first thought was how beautiful they were. Then when I found a handwritten note from the creators, I was completely blown away. Handmade in Providence, Rhode Island, these bowls or any of other pieces are the next best thing to throwing pottery yourself.

Splurgy Things

Caraway Cookware Set - I cooked for a client who had this cookware line and I loved it.

Boos Boards - The gold standard for cutting boards, and priced to match, you will hand them down to your kids and their kids.

Sanity Saving Things

I also want to remind you that you can give Gift Subscriptions to Real Food Sanity. This not only helps me keep writing here on Substack by providing a little income, but there’s also tons of benefits for the recipient.

THE TRIPLE THREAT

Real Food Sanity gift subscriptions are like the triple threat of gift giving - time, money and organization. With my budget-friendly meal plans, they will receive step-by-step recipes and meal prep guide to walk them through the process even if they are cooking newbies. The organized shopping list based on only two protein saves money and allows for easy grocery ordering online. Email me and I will send you a cute little gift card you can print out to give them that will have full instructions on how to use it and the benefits of their subscription. If you like a wrappable gift, wrap it up with something above.

Give a gift subscription

Happy Thanksgiving and have a great week!

XOXO,

Christi

A decade ago a friend of mine in Napa Valley served me a pork shoulder from a Michael Chiarello cookbook she had on hand. It had flavor like I had never encountered before. Over the years, I have recreated it adding my own flair since I don't have the cookbook. I "humbly" present to you the Most Flavorful Slow Roasted Pork Shoulder you will ever make. ;)

What Makes This Slow Roasted Pork Shoulder So Flavorful

The original recipe was really good. What I didn't love is it used spices I didn't keep regularly like white peppercorns and coriander seeds. I generally don't love coriander even though I love cilantro (aka coriander in many countries). It also wasn't spicy enough for me and I found myself wanting to add something. When I added some red pepper flakes the first time, it was a gamechanger. Doubling down on the fennel flavor by using thinly sliced fennel bulb along with the onions added complexity. After slow roasting, the fennel and onions got slightly crispy adding a sweet and somehow slightly acidic flavor that perfectly offset the fat of the pork.

Pork Shoulder Vs Pork Butt

There is some confusion over what a pork shoulder is. Sometimes the term is used interchangeably with pork butt, however they are different. Ironically, the pork shoulder is from the leg of the pig and the pork butt is from the shoulder of the pig making it even more confusing.

Both are large cuts of meat with lots of marbling that needs to be broken down with slow roasting. Many times, the two cuts can be used for slow roasting but for this recipe you want to make sure there is a fairly large fat cap. The pork shoulder tends to be better for this since spices and the sauteed veggies will be "stored" underneath.

How to Make Slow Roasted Pork Shoulder

This is mostly hands-off recipe. After rubbing the pork with a spice rub and sautéing fennel and onions, you will simply assemble the roast then place in a low oven for 8+ hours. Par-cooked potatoes can be added after the initial cooking time so they can absorb flavors.

Vegetables and Spices

Saute Vegetables

Nice and Golden Brown

Pork is Spice Rubbed and Topped with Veggies

Replace Fat Cap and Season Well

Roast Until Brown and Crispy

What is Fennel?

Fennel is both a vegetable and a spice. The spice is very familiar if you like Italian sausage. It is a very prominent flavor in traditionally made Italian sausage and really what makes the sausage "Italian". It's a small striped seed that tastes amazing when slightly toasted. It has a licorice flavor which at first may be a turnoff if you only think of the black licorice candy, but it is actually very mild. Think about basil and you will be on the right track. (Basil also has a slightly licorice flavor.)

The vegetable form is a bulb with a crunchy texture similar to celery without the strings. It also has a very slight licorice flavor (less so than the seed) that is truly refreshing raw but cooks down to a very sweet and savory flavor.

Make Ahead Slow Roasted Pork Shoulder

While you can certainly make this any time day, you will want to plan ahead as it roasts for 6-8 hours. It is largely hands off so I generally either start it early in the day or better yet, I roast it overnight, let it sit and cool, refrigerate and then serve later that day or the next. If you do this, add the potatoes when you reheat it. Pre-cooking also allows you to remove the excess fat layer that will harden as it cools. See notes in the recipe below for full instructions.

What to Serve with Slow Roasted Pork Shoulder

The pork shoulder is super flavorful and very fatty so having something to absorb the flavors and cut the fat is crucial. I love serving it with smashed potatoes cooked in the pork fat and a big mixed green salad with my Lemon Vinaigrette.

Slow Roasted Pork Shoulder with Potatoes

• 3 lb pork shoulder

• 3 tbsp fennel seeds

• 2 tbsp Magic Salt

• 1 tbsp red pepper flakes (optional)

• Extra Virgin olive oil

• 1 large fennel bulb with some fennel fronds, thinly sliced

• 1 large yellow onion, thinly sliced

• 3 cloves garlic thinly sliced

• 2-3 lbs small red or Yukon Gold potatoes

Instructions

1. Cover a rimmed baking sheet with foil. Heat oven to 275 degrees.

2. Using a very sharp carving or chef's knife, cut along the fat cap following the contour of the meat of the pork shoulder from one side to the other without cutting through to make a large flap. Transfer the pork shoulder to the foil covered cookie sheet.

3. Toast the fennel seeds in a small skillet until they are fragrant. Grind them in a spice or coffee grinder or in a mortar and pestle.

4. Blend the fennel seeds with magic salt and red pepper flakes. Sprinkle all sides of the pork shoulder, especially under the fat cap with the spice mixture.

5. Heat the olive oil in a large skillet over medium heat for a minute or two. Add the fennel, onions and garlic and saute under softened and starting to turn golden.

6. Spread this mixture under the fat cap evenly. Replace the fat cap and place the baking sheet into the oven.

7. Roast for 6-8 hours until the pork falls apart when pulled with a fork.

8. Meanwhile, parcook the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and let boil until a paring knife can be easily inserted and removed. When cool enough to handle, gently press each potato to flatten them slightly without completely crushing them.

9. When pork is done, increase the heat to 450 and add the flattened potatoes basting them with the pan juices. Let the potatoes cook until they are golden brown and crispy on the edges. if the pork begins to get too dark on top, remove it to a cutting board with a well around the edges to collect any juices. (It's ok if it gets crispy and a little darker brown, you just don't want to burn it.)

10. To serve, remove the fat cap and discard. Cut or pull the pork apart into large 2-3" pieces removing any pieces of fat or cartilage. Serve the pork and potatoes with the pan juices.

Make Ahead Instructions

If you choose to make the slow roasted pork shoulder ahead, allow it to cool slightly then remove the fat cap and break down into serving sized pieces. Cool completely before refrigerating and do not cook the potatoes until you plan to serve them. Once the pork and juices have been refrigerated, you can remove the fat layer that will harden on top to give you less fatty pan juices. When you are ready to serve, allow the pork to come to room temperature (about an hour) then cook on 350 for 45 minutes or until steaming then increase oven temp to 450 degrees. Add the parcooked potatoes (step 8) and cook as directed above.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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We are officially 10 days away. If you’re not prepared, you’re going to have a Clark Griswold Turkey situation on your hands. But fret not, friend. I’ve got the solution. With all my resources, you will be the turkey guru to your friends and family from now on and you can do it all stress-free.

We are on Part Three of my three part series: How to Make Holiday Cooking Stress Free

• Part One: Everything But the Bird This Friday, November 8 in the evening, I will be sending all my paid subscribers an Ebook with over 20 real food recipes for everything from appetizers to sides, brunch to leftovers, including drinks, too.

• Part Two: Prepare for Success - Last week I share all my very favorite tools, pans and other kitchen equipment to make preparing your holiday feasts enjoyable. From the absolute necessities to those I dream of receiving, in this post, I’m spilling the tea on all of it!

• Part Three: Real Food Sanity Holiday Edition - Today I’m sharing my method for the juiciest bird (Hint: no hoisting a 10 lb bird out of slimy turkey water) and my meal prep secrets for making holiday dinners in advance so you can actually enjoy the day. I’ve included a downloadable PDF at the bottom to help you get it done little by little and I’ve opened up something special for you, too. Keep reading to find out what it is.

Last Day (seriously this time) for my Holiday Discount

Today, November 18th at 11:59 CST, this offer will go away.

Get full access to my digital holiday cookbook, "Everything But the Bird”, the PDF for today’s post, an invitation to my chat community so you can reach out to me directly while prepping for holiday meals (see more on this below) or any time thereafter, Weekly Budget Friendly Meal Plans in an organized PDF, and more at 20% off for the year making it under $1.25 a week!

Yes, please!

The First and Biggest Step to Roasting a Juicy Turkey

Roasting the turkey has always been the most daunting task for Thanksgiving. Then one year, I tried something new and haven’t turned back.

Brining

If you no idea what this word means, it is simply a method for infusing food with flavor. Some meat, especially very lean meats without brining can be dry and flavorless. There are two ways to brine meat and I will first break down what each means then I will share my experiences with both.

1. Wet Brining - A combination of salt, sugar (sometimes), herbs and spices with water. Meat sits in the brine bath for 8 and up to 48 hours depending on the cut of meat. An example of wet brining are my Double Espresso Pork Chops

2. Dry Brining - A combination of salt, sugar (sometimes), herbs and spices. The mixture is rubbed all over meat and the sits uncovered in the fridge for up to a few days but really only needs an hour or two if it’s a boneless cut.

Wet Brining

Have you ever tried to brine a 12-16 pound bird? Bathing a wiggly infant is FAR easier and you don’t have to worry about salmonella if they splash!

For several years, we wet brined turkeys in an ice chest and had to keep it cold which may or may not be easy in any given year in November. Besides the salmonella splash risk, there was also the question of what to do with half an ice chest full of cold turkey water once we were done. Then the cleanup that had to take place made me feel like I needed a hazmat suit on.

Then there’s the aftercare to prepare wet-brined birds for cooking. There are two steps once you wrestle them out of the water.

1. Rinse them well to remove excess salt

2. Dry them well to make sure they will get a good sear.

With the mess and extra steps, needless to say, I’m not a fan of this method, at least for turkey and chicken.

Dry Brining

I discovered this method probably in the last 8-10 years. I don’t remember exactly when, but it’s a game changer. Now I use this method not only for whole turkeys and chickens, but steaks, ribs and even chicken breasts.

Dry Brining allows the meat to be dry on the surface when you start cooking, so you get that crispy outside. It only requires two steps.

1. Prepare your dry rub mixture.

2. Rub it on.

Once you’re ready to cook there’s nothing else to do.

Resources for Make Your Holiday Cooking Stress-Free

Turkey Method and Holiday Meal Prep Timeline

I’ve created a PDF that will give you not only all the steps to my juicy turkey method, but also the Real Food Sanity meal prep method for getting everything else made in advance. Download below.

Holiday Cooking Hotline

I’ve created a Holiday Cooking Chat Thread for any questions regarding holiday cooking. Please start your post with your question in ALL CAPS. This will help me know I need to answer ASAP. You can always ask me questions or comment in the chat. It’s really meant to be our community gathering place to share kind of like a Facebook group without the algorithm. But consider this particular thread your Holiday Cooking Hotline.

Read more

What is Calle Ocho?

Calle Ocho is the main street in the area of Miami called Little Havana. Home to many Cuban immigrants, it's also a culinary and cultural hub of Miami. Hand-rolled cigar shops, coffee bars and restaurants featuring Cuban specialties abound. It was a beautiful afternoon discovering more about this culture that has been so hidden all these years. Pork and mixed seafood ceviche were the food highlights.

Cuban Coffee Culture

For Cubans, coffee isn't so much about a rush of energy to get through the day. It's about friendship. It's a social ritual. The most ordered drink is simply a Cafe Cubano. It is basically a double espresso brewed with sugar. It's very strong and very sweet. What I found so interesting was they served it in a small styrofoam cup with 3 very tiny cups, the size of individual coffee creamers. I pondered this for awhile then before leaving the shop asked the owner what it was about. She confirmed what we thought...they were for sharing with those around you. It was so inspiring! FYI, should you be in Cuba, you won't find this practice. It is only a Cuban American custom but is practiced in Cuban neighborhoods throughout the US. And the actual name for the drink served this way is a Colada not Cafe Cubano.

Double Espresso Pork Chop Inspiration

Our little day trip inspired me to combine my two favorite experiences of that day into a recipe - espresso and pork. I have used espresso in both the brine and the rub. The espresso flavor is more of a background note, but it definitely adds a richness to the rub. Cuban food is not typically very spicy, just super flavorful. To keep the flavor going, the rub also has smoked paprika, chile powder, granulated garlic and onion which formed a delicious crust when searing the pork chops.

Best Pork Chops to Use

While pork is a popular protein source, it can be very sketchy if you don't get it from a quality source.

• Good - Natural pork with no antibiotics or hormones. If pork doesn’t at least have these designations, don’t buy it. If you can swing it and there’s not a huge difference in price, go for Organic or Pastured though, as natural designation doesn’t really mean much.

• Better - Organic pork is raised under rigorous conditions with no GMOs on grass or in feed and they have more open housing.

• Best - Pastured pork is best if you can find a local pig farmer. Fact: Pigs are omnivores as are chickens. Free range farmers allow pigs to roam about eating bugs, scraps and whatever else they come across along with supplemental feed. Do ask farmers if they use organic feed, however because some some farmers do so much good in letting them roam and graze but then feed the pigs conventional feed which is full of GMOs, herbicides (such as Roundup) and pesticides.

Three Steps to the Juiciest Pork Chops Every Time

Even if you don’t overcook pork chops, they can still come out dry and tough if you don’t take these few extra steps.

1. Brine your pork - Infuse the pork with a little extra water and flavor that permeates the whole chop.

2. Don’t overcook - Cook just until they reach 145 degrees and are still a touch pink on the inside.

3. Cut across the grain - Find which way the “lines” or grain of the pork are going and slice perpendicularly to them.

Why brine pork chops?

Many cuts of pork are super juicy because they have a higher fat ratio to muscle. Pork chops have very little. Like chicken breasts, they need a little TLC to make sure they don't dry out during the cooking process. Typical brine ingredients are a liquid of some sort, a relatively large amount of salt and a little sweetness along with some flavoring agents. I used espresso for the liquid, Whole30 friendly apple juice for the sweetness, and garlic and bay leaves for flavor.

What kind of espresso to use

Espresso is really just finely ground coffee. It is always unflavored and can vary in lightness of roast. For this recipe, you want a French Roast or other dark roast coffee. You can just use finely ground unflavored coffee or you can buy espresso powder. Just don't use instant coffee. That is NOT the same thing at all and is much weaker. To use finely ground coffee, add 2 tbsp to 2 cups boiling water and let it sit for several minutes. Strain then use as directed.

What to serve with Double Espresso Pork Chops

Traditional Cuban meal accompaniments would be black beans and rice along and some sweet plantains. But since I'm always trying to get more veggies in my diet, we had roasted sweet potatoes and proscuitto wrapped asparagus. (It was pork-palooza at our house!) The chimichurri sauce WAS good on the roasted sweet potatoes which happen to also be a traditional Cuban side dish - Batatas Fritas - so I felt we carried out the theme even without the beans, rice and plantains.

Did you know paid subscribers get a downloadable PDF for every recipe in addition to Weekly Budget Friendly Meal Plans and more? Click this button to upgrade to paid.

Subscribe now

Double Espresso Pork Chops

This recipe breaks down these steps adding a little twist - espresso. You can use decaf or regular, but don’t skip it. Between the brine and the dry rub, it adds a deep rich flavor.

Click the download button to grab the PDF with the full recipe.

Read more

Hi friend!

We’re only 2 1/2 weeks away from Thanksgiving (US) and the kickoff of the Christmas season.

Last Week I introduced a three part series: How to Make Holiday Cooking Stress Free

In the spirit of the holidays, next week I’m starting a 3-week holiday series Real Food Sanity style with freebies and discounts galore!

• Part One: Everything But the Bird This past Friday, November 8 as promised, I published “Everything but the Bird” digital cookbook with over 20 real food recipes for everything from appetizers to sides, brunch to leftovers, including drinks, too.

• Part Two: Prepare for Success - Today, I will be sharing all my very favorite tools, pans and other kitchen equipment to make preparing your holiday feasts enjoyable. From the absolute necessities to those I dream of receiving, in this post, I’m spilling the tea on all of it!

• Part Three: Real Food Sanity Holiday Version - Finally, next Monday the 18th, I will be sharing my method for the juiciest bird (Hint: no hoisting a 10 lb bird out of slimy turkey water) and my secrets for getting Thanksgiving/Christmas or other holiday dinners made in advance so you can actually enjoy the day.

I’m Extending my Holiday Discount

Get full access to my digital cookbook, "Everything But the Bird”, Weekly Budget Friendly Meal Plans in an organized PDF each week, and more at 20% off for the year.

Yes, please!

All The Things to De-Stress Your Holiday Cooking

You know how those beautiful garages look with a pegboard on the wall and all the tools needed are in their place? There’s the perfect tool for any job.

To make cooking, whether holiday or otherwise, stress free, you need a well-equipped kitchen. Think about it…you’re probably doing something in your kitchen 7 days a week. How often do people use all those perfect tools in the garage?

If you’re trying to function by “making do” with inadequate tools, dull knives, not enough pans, you’re never going to enjoy cooking but to truly destress your body, you need to cook mostly from home.

I’ve published my Kitchen Essentials List for cooking and meal prep in this post so that’s the place to start if you’re wanting to really set up your kitchen for efficiency. But the items below are specifically for the holiday season. (Hint: Order them now for your own Christmas gifts!)

Prepping Things

• Microplane Grater – For orange zest for Creme Brulee and Cranberry Sauce.

• Basic Knife set - This whole set is under $70 are highly rated and very sharp. It contains an 8” chef’s, 3.5” paring knife and serrated knife for bread and tomatoes for the perfect leftover sandwiches.

Turkey Roasting Things

• Roasting Pan with Rack - This set has a U-shaped rack which is much better than the V-shaped one I have, plus the tools for basting and removing the turkey.

• Digital Thermometer - Essential for properly roasting.

• Carving Set - 10” knife and long-tined fork to help carve the perfect slices

• Carving Board - Made from bamboo, this platter is large enough to handle your big bird and has a well to collect juices to add back to gravy or broth.

• Serving Platter - Whether you like to serve the bird whole or pre-cut, you will need a large platter.

  • Classic Platter - This is a platter you can use all year long for large cuts of meat. It’s wavy design is definitely more old school and classic.

  • Large Modern Rectangle with Handles - I love these handles. The turkey and platter together can come in around 16-20 pounds, so having handles gives you a good grip.

  • Thanksgiving-y - If you lilke themed serving ware, this is an understated white-on-white turkey motif.

Cooking and Baking Things

• Lodge Cast Iron Griddle/Grill - For the Pumpkin Pancakes!! This stays on my stovetop. With both a griddle side for pancakes, quesadillas and toasting burger buns and a grill side for indoor grilling of meat, fish and veggies, we use this a TON!

• 9 x 13 Baking Dish - A double recipe of cornbread for the dressing needs a deep dish. Once you’ve baked and crumbled the cornbread, this lead-free pretty dish can be used again for oven to table serving the dressing. Grab two so you can make both the dressing and the Sausage Green Chile Casserole for breakfast ahead of time.

• Oven to Table Serving Dishes - These large oval bowls are perfect for Green Bean Casserole or salads.

• Glazed Ceramic Deep Dish Pie Plate - This lead-free, forest green pie plate will be beautiful on your dessert table. It’s fluted on the edges making even the most imperfect crustmaker (me!) can make a pretty pie.

• Glass Deep Dish Plate - This is basic and not as pretty as the one above, but it’s functional plus it has a lid.

• 6 oz Ramekins - If you’re making the Pumpkin Spice Creme Brulee (which I highly recommend as a stand-in for pumpkin pie!) from Everything But the Bird digital cookbook you will need these. They are lead-free and very fall looking, but with brown and creamy white, they can be used all year long as charcuterie board containers.

• Creme Brulee Torch - This is essential to make the crunchy top of Creme Brulee. While you can use a hand torch like welders, but this one is much easier to store and use for many kitchen uses including toasting herbs and citrus zest for craft cocktails, quick cooking just the outside of beef and fish.

Utensil-y Things

• Strainer Spider Skimmer - This is perfect for removing the green beans for the green bean casserole from boiling water after blanching but the rest of the year I use it for straining pasta directly into a pot of sauce and many other stovetop tasks.

• Potato Masher - Rather than the typical shape. The handle on this OXO model absorbs the pressure and also evenly mashes the potatoes.

• Fat Separator - This is the coolest. Whether it’s the turkey juices or you make bone broth, it’s important to separate out the fat to keep the broth from being too rich. There’s a bottom release hatch that allows the broth to run out with the fat staying on top. (Important: Let the broth sit until the fat rises to the top.) It also comes with a BONUS 3-in-1 peeler.

Storing Things

• Anyday Glass Dishes - Beautiful for serving and storing, these are my new favorite everything dishes. If you like cooking in the microwave these are safe for that and have built in functionality such as steam release to make microwaved food taste better and retain moisture.

• Stand Up Bags – This is the best price I’ve found on this style and there are 3 sizes and several colors

Gifting Things

I could have written 10 posts on kitchen gifty things, but these are either my favorite things or they’re on sale currently.

• Nespresso Pop+ Vertuo with Aerocino - For only $125 this is a great deal. True rich, dark espresso and the Aerocino makes perfect foam. We love it’s small footprint and lightweight design so we can throw the box in the car whenever we visit family or stay somewhere overnight where there is no guarantee of good coffee….yes, we’re those people! (Price was a limited time deal and at the time of writing it was this price.)

• Aerocino - If you already have a coffee maker you love, but you love cappucinos and lattes, this can be purchased on its own. The XL is good for more than one person drinking a latte at a time. By the way, the smaller one is $75 and the same one that comes with the Nespresso making that deal above spectacular!

• Sok-It Iced Drink Sleeve - It’s like a Koozy for your iced coffee. A friend had one the other day and I’d never seen one. It gets rid of that annoying puddle of water when you’re hanging out working at your favorite java joint. Great “friend” gift or stocking stuffer!

• Instant Pot Air Fryer - This is my favorite air fryer. It holds a lot and we use it almost every day.

• Caraway Cookware - A client had this cookware line and I loved cooking with it. It’s definitely on my wih list!

Bonus Thing

Both a gift and a beverage, as long time readers know, GHIA non-alcoholic elixirs are my obsession. This non alcoholic brand is our house non-alcoholic beverage for celebrations and they’re offering awesome gift bundles right now (see below.)

The beautiful bottles contain a very delicious, slightly bitter aperitif that feels much more adult than the typical juice and soda. (Psssttt…the original and berry bottles are reusable and come with cork and labels to write on what’s in them when you’re reusing them.)

Le Fizz, an elegant slightly fizzy, aperitif is the newest addition. It pleased our whiskey drinking friends that came over while they were observing Sober October and is what I’m enjoying right now as a brunch alternative to mimosas. It’s also dry enough to serve as an alternative to wine with all your holiday meals.

• Besides the one and two bottle packs and multi sets with several GHIA products, there are also two super chic sets ready for gifting!

  • Le Fizz with Beautiful Martini Style Sparkly Glasses - 5 dreamy colors for the glasses named with all places I would love to be sitting and sipping Le Fizz!

  • Le Fizz with To Go Cups - Tumblers to take Le Fizz to the pool, beach or hot tub.

OK…now you’ve got all the tools you need and even some gift ideas. (Can you tell I love anything that involves beverages? You should see my glass collection.)

You can certainly make holiday and year-round meals without any of these things, but you will love cooking more when you have the right tools for the job.

Feel free to reach out by replying to this email to ask any questions.

Cheers!

Christi

Hey there.

Your free digital cookbook is here. 20+ recipes for everything from brunch to leftovers the next day. All organized with “jumpable” links in the Table of Contents.

As promised, this will be a three-part series starting today.

• Part One: Everything But the Bird TODAY!!! 🎉🎉Click the download button at the bottom to download it.

• Part Two: Prepare for Success - This coming Monday, I will be sharing all my very favorite tools, pans and other kitchen equipment to make preparing your holiday feasts enjoyable. Order them early to have them in time for Part Three and the entire holiday season. I will also be sharing lots of discounts!!

• Part Three: Real Food Sanity Holiday Version - Finally, on Monday the 18th, I will be sharing my method for the juiciest bird (Hint: no hoisting a 10 lb bird out of slimy turkey water) and my secrets for getting Thanksgiving/Christmas or other holiday dinners made in advance so you can actually enjoy the day.

Holiday Discount Extended

You still have time to join at the discounted holiday rate and have access to this eCookbook and all the other perks of membership including my weekly meal plans. Here’s what a member just wrote yesterday:

I'm loving the meal plans. I've been doing this a while and your recipe ideas fit well with the family so I can make adjustments as needed. - Sharon, GA

Use this button to get everything at 20% off for one full year1.

Yes, I Want 20% off Please

Thanks so much for your continued support!

Christi

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See the video below for how to prep a stalk or bag for salads and try this idea for using Brussels Sprouts whole.

Bacon Wrapped Brussels Sprouts

Cook Brussels sprouts in salted boiling water for 3 minutes then plunge into ice water for 2 minutes. Wrap each in raw bacon and thread on wooden skewers that have been soaked in water for 30 minutes. Broil on high until the bacon is brown and crispy.

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Hello and Happy November!!

So…October was super eventful for us! I alluded to a new local business in my first Monday email last month and at that moment we were 90/10 we were going to start it. Ten days after that email, we burned the ships on corporate life and bought this adorable tap truck! I will explain more below, but we’re super excited!!

That said, you are all faithful readers and though I had a plans for my October “Life at the Table” newsletters each Monday, those all went by the wayside as we ended up doing some spontaneous travel knowing our weekends were going to be few and far between with this new business. So if you paid close attention and were looking forward to some of the things I had planned, I apologize.

Hopefully November will make up for it as I have lots in the works for the rest of the month.

Table of Contents

• The Christmas Music Debate

• Enter the Holiday Cooking Season Stress Free

• Early Black Friday Discount

• What’s in Season Now

• BTS with The Frosted Flute Mobile Tap Truck

• November Exclusive Recipe

The Christmas Music Debate

It’s unreal that the holiday season is officially here. We were discussing yesterday when is the time to start listening to Christmas music. In the states, the time between Thanksgiving and Christmas is short this year since our Thanksgiving day is the 4th Thursday of November and that is the 28th leaving us less than 4 weeks between the two holidays. For that reason, I’m thinking earlier than later. What’s your opinion?

Enter the Holiday Cooking Season Stress Free

In the spirit of the holidays, next week I’m starting a 3-week holiday series Real Food Sanity style with freebies and discounts galore!

• Part One: Everything But the Bird This Friday, November 8 in the evening, I will be sending all my paid subscribers an Ebook with over 20 real food recipes for everything from appetizers to sides, brunch to leftovers, including drinks, too.

• Part Two: Prepare for Success - Next Monday, I will be sharing all my very favorite tools, pans and other kitchen equipment to make preparing your holiday feasts enjoyable. Order them early to have them in time for Part Three and the entire holiday season. I will also be sharing lots of discounts!!

• Part Three: Real Food Sanity Holiday Version - Finally, on Monday the 18th, I will be sharing my method for the juiciest bird (Hint: no hoisting a 10 lb bird out of slimy turkey water) and my secrets for getting Thanksgiving/Christmas or other holiday dinners made in advance so you can actually enjoy the day.

Early Black Friday Discount

As you probably know by now, my paid community members get a ton each month and if you sign up between now and this Friday, November 8 you will get even more plus a substantial discount (see below):

• 4 new budget-friendly meal plans with new recipes, shopping list and meal prep guide every Thursday

• Printable PDFs when I post new recipes (you’re basically getting my future cookbook in installments)

• The first to be invited to future cooking classes

• Technique videos

• Direct access to me through the community chat

• All archives including EVERY meal plan I post so if you happen not to like a week’s meal plan, you’ve got options.

• In addition, in November, my paid members will also be getting the holiday eBook mentioned above plus PDFs of all lists, recipes and more on each of the subsequent posts.

Upgrade today for 20% off for your annual subscription until November 8.

Yes, please!

What’s in Season Right Now

November is more than pumpkins, it’s actually a pretty prolific time for all sorts of greens and other veggies in all but the coldest of locations:

Vegetables

• Hearty Greens - Kale, Swiss Chard, Collard Greens, Mustard Greens

• Softer Greens - Spinach & Arugula

• Turnips, Radishes (& their greens)

• Cabbages

• Bitter Greens - Radicchio, Endive and Belgian Endive

• Broccoli, Broccoli Rabe and Broccolini

• Brussels Sprouts

• Carrots and Beets

• Onions

• Hearty herbs like Thyme, Rosemary and Sage

• Wild Mushrooms (including truffles if you’re in a cooler, humid forest-y location!)

• Pumpkins and all other winter squashes

• Sweet Potatoes and Potatoes

Fruits

• Apples

• Pears

• Cranberries

• Persimmons

• Pomegranates

• Clementines

• Pecans and other nuts

Behind the Scenes with The Frosted Flute Mobile Tap Truck

We are beyond excited about our newest family member…Dolores!

A dream come true on October 20th when we took delivery of our adorable little tap truck. Katy, the previous owner, and her dad imported Dolores, a Piaggio Ape (pronounced Ah-Pay) from Italy in 2020. After waiting 7 months for her to arrive, lovingly restoring her and adding the tap box, Katy and Dolores spent two successful years rolling all over the West Texas area serving everything from lemonade, cold brew and coke floats to champagne, wine and beer. But in September of this year, Katy decided to move on with her equally beautiful cookie business KJ Designs Co and though she had many interested, she chose us to adopt her!

Before and After:

They did an amazing job transforming Dolores and we love the response everyone has when they see her. “That’s the coolest thing I’ve ever seen” was the common response when we opened her up for Halloween in our neighborhood. It was super fun and very well received.

We are super grateful we have this little truck. After 18 months of job searching, we are choosing to reinvent our lives and do the things we love as we move into our golden years rather than surviving through the corporate world to make ends meet. As I have mentioned previously, Kyle started White Lion Wine Experience and of course The Frosted Flute is my baby.

Will you help us by sharing us with any friends who live in DFW area?

Frosted Flute Mobile Tap Truck

• Facebook Page

• Instagram

• Website

White Lion Wine Experience

We bring food and wine pairing classes to you! In home, or at your office for holiday parties. The host gathers 10+ guests and Kyle will bring EVERYTHING necessary to make it a fun evening. Host receives 50% off.

• Facebook Page

• Website

November Exclusive Recipe

This high protein recipe is so delicious that we make it multiple times throughout the year and freeze them. Having a stash of these GF (and DF if need be) Sausage Balls is a life saver when you need a quick breakfast, or even a solid appetizer during the holidays. For apps, serve with a fun, flavored mustard dipping sauce, like cranberry.

NOTES:

• If you’re not dairy free, use sharp cheddar cheese.

• For those that are dairy free, I’ve used VioLife Just Like Sharp Cheddar Shreds and they’re so good, I like the sausage balls better with these than real cheddar.

• You can freeze the raw sausage balls and thaw then bake as directed or you can completely bake them til they register 165 degrees then cool and freeze them.

• Either way, if you freeze them, freeze first on a parchment lined cookie sheet until they are completely frozen then transfer to a bowl or resealable bag.

High Protein Sausage Balls

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Alrighty…Bring on the Holiday Season!

I pray your entire holiday season is filled with many joyful moments, spontaneity, serendipities and fun!

Cheers!

Christi

You’re exhausted, the fridge is almost empty and you have no idea what to make for dinner. Made from ingredients I can almost guarantee you have in your kitchen - the Dutch Baby is your answer.

What Is It?

In short, a Dutch Baby is a crepe/popover/pancakey masterpiece with a very weird name that’s infinitely toppable. The ingredients of a crepe, blended to make it puff up super high up and out of the pan like a popover and typically categorized as a pancake at many breakfast spots, it is based on the recipe for Pfannkuchen or German style pancake. However, when a cafe owner in Seattle featured it as a Deutsch Pancake, his daughter mispronounced it “Dutch” and the Dutch baby was born. In our house, we’ve always called it the “big puffy pancake.”

What’s In It?

Eggs, butter, milk and flour - the ingredients that start so many delicious foods are really all you need. From there, you can basically clean out your fridge to top it. Whether you make an easy yet elegant and somewhat French version topped with ham and Gruyere (or whatever cheese bits you have hanging around), or an indulgent, sweet supper with fruit and a snowstorm of powdered sugar, a Dutch baby is great for breakfast, brunch, lunch, dinner or even dessert. When it comes to topping it, you can go simple with butter and maple syrup, just like a pancake, one of the toppings suggested below.

What to Serve with a Dutch Baby

Depending on how you top it, you may not need anything with it. While the sweet versions can definitely be served as is for dessert, for breakfast, lunch or dinner, I usually like to make more of a complete meal. For example, if I make cooked apples and it’s for breakfast, I love serving it with sausage and an extra drizzle of maple syrup. If I’m serving a savory version that doesn’t have any veggies involved, I usually make a simple arugula salad with lemon juice and olive oil. Or I might add some fruit as a side.

The Many Ways to Make a Dutch Baby Awesome

Feeling crazy or don’t have any of the suggestions below, be adventurous and use whatever you find in your pantry, fridge or freezer!!

Psssttt…When you make this, will you take a photo and post on Facebook or Instagram and tag @realfoodsanity to show us how you topped it?

Savory

• Ham and Gruyere - We like this with a little strawberry jam , too.

• Bacon, Egg and Cheese

• Sauteed Spinach and Mushrooms with Parmesan Cheese

• Smoked Salmon and Cream Cheese with/without Capers, Red Onion and Tomato

• Bacon, Tomato and Lightly Sauteed Spinach

Sweet

• Fresh, seasonal fruit - perfectly in-season peaches are awesome, but you can do berries, bananas, or even thawed frozen fruit if it’s the dead of winter

• Nutella or melted chocolate chips

• Cooked apples - I just cook them with butter, coconut sugar and cinnamon

• Maple Syrup - this is the most basic

• Lemon juice and powdered sugar

• Whipped cream and berries

• Lemon curd with berries

How to Make It Allergan Friendly

I’ve always made it gluten free and in the last year, dairy free, too. You can definitely make this work with almost any lifestyle - Paleo, Keto, Vegetarian, etc. See Notes on Printable PDF.

Basic Dutch Baby Recipe

NOTE: Add 1 tsp vanilla and 1 tbsp sugar to make a sweet version.

10 eggs

1/2 cup gluten-free flour blend (can use regular)

1/2 cup cornstarch or potato starch

1 cup milk (I used almond milk)

3/4 tsp salt

4 tbsp melted butter

Assorted Toppings

1. Preheat oven to 450 degrees.

2. Liberally coat 2 9" cast iron skillets or glass pie plates with butter.

3. In a blender, whirl eggs for a couple of minutes until they are frothy.

4. Add flour blend, salt, milk, vanilla and butter to make a thin batter.

5. Divide evenly between the two prepared pans.

6. Place in the oven and bake 10-15 minutes or until it is very puffy.

7. Top as desired and serve hot.

8. Reheat leftovers in the air fryer for 3-5 minutes.

Printable PDF

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A week ago, Sunday we were doing our normal Sunday morning routine of drinking cappucinos and catching up on travel videos on YouTube. The travel bug bit so hard, we immediately stopped what we were doing, booked an AirBnB and within 18 hours were on the road.

I don’t know that we’ve ever done anything quite as spontaneous, but it was super fun and it gave us the relaxation and brain space to prepare for the next big event for the week…

Four days later upon our return to Texas we took delivery of the cutest, little Mobile Bar Tap Truck. Meet Dolores, an Italian Piaggio Ape (pronounced ah-pay not like the 🦍) that was imported by our new friend and original owner Katy. She lovingly restored the cab of the truck and along with her dad created the tap box.

We will be able to do weddings, corporate parties, milestone birthdays/anniversaries, showers and bachelorette parties and almost any other event you can think of. So, if you know anyone in the DFW area, especially west of the airport, please pass our information and website along.

So needless to say, we’ve been a bit busy. I will keep sending out weekly meal plans on Thursdays for paid subscribers (Upgrade Here to get them!) and Monday posts may continue to be a variety show for awhile! Thanks for hanging in there with me. There’s a bonus recipe below just because it’s perfect for the cool fall nights!

xoxo,

Christi

Healthy Hot Chocolate

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Life coaches ask the question “What did you like to do as a kid?” to help clients identify a passion that could ultimately turn into a path to a dream job. For farmer Becca, a deep love for gardening blossomed in childhood, and nurtured by time spent with her mother among flowers and the occasional tomato plant helped her find her path.

Like many of us, Becca, got a degree in Elementary Education only to determine it was not her destiny. Instead, she returned to her roots (pardon the pun) and went to University of Tennessee, Knoxville, intent on studying forestry until she disovered a program in organic crop production.

It was short lived, though as Becca followed her partner Drew west to Texas, leaving behind formal education. Upon arricing she began teaching gardening and cooking classes at the Tarrant Area Food Bank in Fort Worth. This fateful job connected her to a farmer named Charlie where they worked on numerous projects, including the Farmer's Market Nutrition Program, and a symbiotic friendship began to form.

Two Dreams Become One

Becca dreamed of having a large urban farm or community garden. However, she, like many young farmers, found owning land and establishing a farm way out of reach both financially and logistically.

All this changed because Charlie and his wife Laura also had a dream. They had worked for years on a property they intended to retire to in New Mexico but he also had cultivated a beautiful small farm outside of Fort Worth. Nearing their exit date, Charlie began seeking someone to take over the farm not wanting his years of work to waste away in the wrong hands.

In 2021, Charlie realized Becca would be the perfect fit and offered her the farm. After thoughtful consideration, she accepted, knowing she would have a year to learn under Charlie's guidance.

Swapping Hands

Becca shadowed Charlie on the farm from summer of 2021 through August of 2022 when he and Laura made their New Mexico move. Becca soaked in all the knowledge she could and the two talked about potential changes she would make to the farm.

Two years later, much of the farm remains unchanged, though she’s made gradual modifications to improve the ecosystem. She added fruit trees around the edge to attract polinators and expanding sections were among the adjustments she implemented. One major change was the addition of a new growing area, accomplished with the help of a student over the summer.

Managing a Small but Productive Farm

Renamed Hollow Trace, the farm is situated on 1.3 acres of land close to a lake. Surprisingly, Becca grows an extraordinary amount of food on only about a third of an acre. The rest is a rough wooded area in the back of the property, a big lawn for her 3 big fur children plus spaces for chickens to roam (without bothering gardens,) an outdoor kitchen to process vegetables including a large walk-in refrigerator for storage and greenhouse for growing new plant starts.

Despite the farm’s limited size, the output is impressive thanks to biointensive farming techniques. When I asked her what that looked like practically, she said her farm produces almost the same amount of crops as another farmer at the farmers’ market who operates five acres.

Biointensive farming maximizes output by planting crops more densely. While there, I observed herbs growing among the protective growth of greens and watermelons growing under the shade of tall okra plants. This stands in stark contrast to traditional tractor farming, where rows are farther apart with typically only one type of plant per row.

Diversified Crops for Varied Markets

One of the most remarkable aspects of her farm is the sheer diversity of crops grown on such a small plot of land. From leafy greens and herbs like cilantro, dill, and parsley, to peppers and other vegetables, the farm boasts an impressive array of varieties numbering close to 75 different varieties.

In addition to growing customer favorites, each growing season, she checks in with chefs to ensure she’s growing crops they’ll want to use in their kitchens. If the crops also do well at the farmer's market, it’s a win-win situation and gives those of us seeking diversity more interesting options.

The Value of Organic Certification and the Farmer’s Market Dilemma

This extensive variety, however, poses challenges when it comes to organic certification, which requires detailed records of all seeds and inputs used. This requirement perfectly illustrates why many small farmers aren’t “certified organic.”

Many small farmers are already practicing sustainable and organic-like methods without being officially certified. However, farmers may choose to forgo the certification due to cost or the sheer effort involved. In this article poses great questions to ask your local farmers without putting them on the defense while getting the information you’re seeking.

The Importance of Soil Management

Like we learned in the first installment of “Farmer to Table” from Farmer Mariah, soil is life!

As the Hollow Trace property lies near a lake, sandy soil is prevalent and much easier to work with than the clay-laden soil that appears more prominently at the bottom of the property. The difficult clay is mitigated by routine additions of peat moss, compost, dried molasses, and green sand.

These amendments, along with consistent mulching, have improved soil texture and nutrient content, making it suitable for growing tender, heat-sensitive crops like one of their best selling crops, arugula.

I have purchased arugula from both Charlie and Becca assuming it was grown in a greenhouse, so this came as a surprise but it speaks to what commitment to soil health can produce (I promise…I’m really not trying to use puns! 🤣.)

A Self-Sustaining System

From hand-weeding to harvesting, this is mostly a one-woman show.My favorite Instagram posts are the Farmer Becca to-do lists for the week. It’s exhausting and inspiring her 10 to 14 hour days more relatable to us normal humans. Her daily lists are about following the sun and working as long as there’s daylight. The idea of taking a day off is more of a dream than a reality.

Despite the hard work, she clearly loves what she does. When asked if farming is something she could do for the rest of her life, her response is both thoughtful and honest: “I do enjoy it... I don’t know if I would want to do it for the rest of my life, but I don’t know what else I would do.”

Farming is undoubtedly a passion project, but it’s not without its financial challenges. “You’re definitely not making the big bucks working on a farm,” she admits. It’s a profession driven by a love for the land and the satisfaction of feeding people, not by monetary rewards. There’s always the consideration of adopting different farming methods or scaling back to have more free time, but that’s a decision for another day.

Enhancing Farm Facilities

As our visit was winding down, Becca invited us into her small outbuilding being renovated into a canning kitchen. Through a grant from Texas Department of Agriculture, this bettered facility will allow her to process and store food on-site rather than transporting everything to the house. The ability to safely create value-added products like jams, jellies, and pickles, adds another revenue stream to the farm's operations which is helpful during slow crop months.

In addition to a functional kitchen, a separate space for seed starting is essential for improving efficiency. Once completed and organized, she will be able to truly account for what seeds she’s growing and even begin to save a few of the non-hybrid varieties.

Farming is a Lifestyle

Farming is more than just a job, it’s a lifestyle requiring passion, dedication, and resilience. Becca and Drew enjoy the literal fruits of their labor, many times eating meals completely grown in their backyard. However, that’s at the cost of very long days for Becca - and sometimes Drew - at the height of growing season. (I’m seeing a trend with farmers…corporate workers have nothing on them in terms of hours!)

As we were taking a photo, Becca commented “ you don't go into farming thinking oh this will be awesome, I'm gonna make all kinds of money. I mean it is a lifetime commitment.”

My Thoughts on The Farm…

I had been a customer of Charlie’s since he had first appeared at the market several years before, so when I found out he was developing an exit strategy, I was a bit sad. His produce was some of the best and most beautiful at the market and the best priced. I was a bit nervous that no one would come close to replacing him, but Becca has definitely carried on his legacy, evident each week in the quality and quantity of varieties she has available.

Clearly, her passion for gardening was the common thread that brought her from childhood to this picturesque little farm. I look forward to the future of what she has available as she adds more fruit trees and more beds, experimenting with varieties that will endure the crazy hot summers and sometimes frigid winters (looking at you Snowmageddon 2021!)

Once again, I’m in awe of those who grow our food. They are hard working, kind and doing a work that is not appreciated nearly enough yet they keep going.

So thanks, Becca (and Drew) for all your work and thanks to sages like Charlie who pass along their wisdom.

Greek Burgers with Chard & Radish Tzaziki

These burgers are a celebration of what I watched Becca harvest. (Yes, I did offer to help, but she preferred to work and talk. I get it…newbies slow the process!) Radishes as a standin for cucumbers in the Tzaziki, chard in the burgers (you could sub spinach or arugula) and arugula for topping.

I love all my subscribers and send out a weekly post like this plus weekly previews of meal plans so you don’t have FOMO on “What’s for Dinner”

For less than $2 a week, you’ll get all the meal plans, access to videos and our chat community plus a downloadable PDF of each recipe. (Free subscribers receive one downloadable PDF each month on the first Monday of the month.)

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So…have you ever had a meal and it was so good you wanted to repeat it immediately? I had a spaghetti squash about to go bad and thinking about what to make. When I figured out how to make Pizza with Spaghetti Squash, that’s exactly what happened! We finished the whole thing that night and I made it again two days later for lunch. It was so darn good!

How to Make Pizza with Spaghetti Squash That Looks Like Pizza

Of course, the squash does not have any resemblance to pizza dough but once it is all in the pan, it definitely looks like a pizza. Call it a casserole if it makes you feel better or even a hot dish if you’re from the Midwest. The word casserole conjures up a vision of brown things to so many people that I tend to reserve that word only for when I am remaking a classic that has casserole in the name like this one or this one.

How To make Pizza with Spaghetti Squash that tastes good

I have to admit…I don’t like spaghetti squash. At least I thought I didn’t and maybe still don’t except for this pan pizza. I found there are two keys to making spaghetti squash that isn’t mushy or overly sweet:

1. Bake the squash until it’s not quite tender (See below for how I now bake it to make sure the strands are manageable.)

2. Use a fork to remove the strands then mix with plenty of butter or for dairy free use Myokos butter (my new favorite culture dairy-free butter!) Season well with Magic Salt and even a little Parmigiano Reggiano if you do eat dairy. The squash becomes much less sweet and the perfect base for all your favorite pizza toppings.

How to Make Pizza with Spaghetti Squash for Different Tastes

We used sausage, pepperoni, sauteed red onions and peppers, garlic, jalapeno stuffed olives, and oil-cured black olives to make the typical Supreme style pizza. But you can go as many different directions with this as you would with regular pizza:

• Buffalo Chicken Pizza - Toss shredded chicken with Primal Kitchen Buffalo Sauce and spread over the top of the spaghetti squash crust then sprinkle with thinly sliced celery, shredded carrots and thinly sliced green onions. If you eat dairy and like blue cheese, sprinkle some over the top. Bake at 400 degrees until veggies are tender and chicken is hot. Drizzle with your favorite regular or dairy free ranch dressing. Here’s my dairy free ranch if you don’t want to make your own.

• BBQ Bacon Chicken - Toss shredded chicken with Good Food for Good BBQ Sauce. Spread over the squash and evenly sprinkle partially cooked bacon, pickled jalapenos and thinly sliced green onions over the top. If you eat dairy, sprinkle with Monterey Jack or Pepper Jack Cheese. Top with finely chopped cilantro after baking.

• Carne Pizza - Spread your favorite marinara sauce over the squash. Top with sausage, pepperoni, bacon and salami. If you eat cheese sprinkle with mozzarella or try a dairy free mozz if you like. Sprinkle with dried oregano and red pepper flakes if you like spicy. Bake until the meats are crunchy on the edges. Remove and sprinkle with fresh chopped tomatoes and basil if desired.

• Pesto Pepperoni - Spread squash with pesto. Top evenly with pepperoni. Sprinkle with parmesan if you eat dairy. Bake until pepperoni is crunchy on the edges. Sprinkle with fresh basil and extra pine nuts.

• Chicken Bacon Ranch - NOTE: this one is best using hot spaghetti squash and toppings that have been heated separately. Sprinkle hot spaghetti squash evenly with cooked shredded chicken. Drizzle heavily with ranch dressing. Sprinkle with crumbled cooked bacon and thinly sliced green onions.

Spaghetti Squash Tips and Tricks

I have ALWAYS cut spaghetti squash in half lengthwise. It was always a little scary for my fingers when trying to cut through the hard outer skin. Here are a few tips to make it easier:

• Cut spaghetti squash into horizontal thick slices to roast it.

• Do not put water in the pan to roast it. I did that one of the times I made this and the “crust” was anything but crusty. Just let nature take its course between water in the squash and the hot oven. It works like a charm.

• Bake for 20 minutes then check. The strands should be just done enough to separate the strands and not mushy at all.

Yield: 4

• 1 med (about 2 lbs) spaghetti squash

• 2 tbsp Myokos butter or regular butter (or olive oil is fine, too)

• 2 tsp Magic Salt (or salt, garlic powder and pepper)

• 1 oz Parmigiano Reggiano or Parmesan cheese, finely shredded or 2 tbsp nutritional yeast if you are completely dairy free

• Your favorite pizza toppings and pizza sauce if desired

Instructions

1. Preheat oven to 425 degrees.

2. Cut the squash into 2” thick rings, discarding seeds.

3. Bake for 30 minutes or until the squash is flexible and you can use a fork to separate strands.

4. Separate the squash into strands and mix with the butter, Magic Salt and cheese, if using.

5. Spread in a pan (can be a large cast-iron skillet or a small baking sheet that has sides)

6. Bake for 10-15 minutes or until edges start to brown and crisp up. Add all toppings and bake again if desired, or just serve right away.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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How to Choose the Perfect Spaghetti Squash

When choosing a squash, find those that don’t have any blemishes as these can quickly turn into soft spots that will mold.

Next, pick them up and choose those that feel light for their size. Spaghetti squash that are overripe are heavier and can be very squishy (like my super-cheffy terminology?) when cooked which means they won’t separate properly.

Two Ways to Cook Spaghetti Squash and When to Use

Cook It in Rings

• There are a lot of ways to cook spaghetti squash, but many of them result in overcooked squash that’s mushy and watery.

• The best way I’ve found to cook it when you’re wanting to use it like traditional long pasta is to bake it in rings and then pull the strands apart. The prepping technique for this method is featured in the first video below.

• Use this method for:

  • Serving like traditional long pastas

  • An sub for pasta in casseroles

  • Serve as a side with any meal. Toss with Magic Salt, olive oil or butter. You can also add herbs or cheese.

  • Make Spaghetti Squash Pan Pizza (as mentioned in video)

NOTE: Ignore the random “Title Text” in the video…I was a newbie to video when I made this.

Cook It in Halves

• When you want to serve directly in a spaghetti squash, you will cut it, scoop out the seeds and roast cut side down.

• You can pull the strands apart before filling if you want to, or just fill the cavity with the filling and let everyone pull the squash as they eat the filling.

• Fill your spaghetti squash with anything from taco meat to buffalo chicken to simple meat sauce then serve.

Dear Friends,

It seems strange to just move on with life when so many have lost so much, but I also want to bring life to your table. The first Monday of each month I send out a special email to all my subscribers and this month is no exception, but before I move on to what I had planned for this month’s email (including an exclusive recipe), I would be remiss to not address the tragic events in the Eastern part of our country.

How We Can Help

For weeks, we had been looking forward to October 1st when we would hear José Andrés, world-renowned chef and founder of World Central Kitchen speak at a seminar at Texas Christian University. As we were discussing the upcoming evening last week, Kyle correctly assessed it probably would be canceled, but not because of flight schedules, as could be assumed.

Instead, it’s because Chef Andrés is feeding people. The love language for almost all chefs, myself included, he is, true to form providing the most basic need to those in North Carolina at the heart of the devastation.

So while we would have loved to have heard him speak, I am choosing to help him in his endeavors to feed those affected by this devastating storm and all the first responders.

Here’s how you can to plus a few other ways we can help:

• World Central Kitchen - I’m giving a portion of my September earnings to Chef Andrés’ organization and you can click here to do the same.

• Buy Gift Cards for Restaurants - For a practical way to give, check out this thread in Notes for restaurants in the Western North Carolina area that are accepting gift card payments over the phone to help cover free meals they are giving out.

• Donations for Food and Beyond - The Hurricane Helene Relief Fund is taking care of any arising needs. This org is giving 100% of everything donated without taking out any administrative costs as is common with many other relief orgs.

September Recap

September was a whirlwind for us. We’ve decided to reinvent our lives in our late 50s and it’s really hitting with full force.

• Family in town for Labor Day Weekend and ended the weekend with a hike on a state trail that was practically in our back yard! (We had no idea!)

• Two soft opening sessions for ’s new wine and food pairing business White Lion Wine Experience plus two more sessions after that. (Photos above are of the setup before and a peek during class.) If you’re local to the DFW area (or we’re always open to traveling and bringing the experience with us) and want to know more you can go to his website and/or join his Facebook Page.

• A visit to Cherokee Lakes Farm to interview farmer Mariah for my new once a month series “Farmer to Table”.

• I finally made baguettes and they were great! She’s got a couple of GF doughnut recipes, too, including the one below in my Fall recipe roundup.

• Created 16 new Meal Plans for paid subscribers. The Sausage and Peppers Burgers shown in gallery above just being one of 16 new recipes. Did you know 90% of my meal plans are brand new recipes each week? (I’ve got unlimited brain space for food combinations apparently.)

• We got a puppy! Sir Bentley is now running our household. If you’ve got a Shih Tzu and have some tips on taking back your place as Alpha, let us know.🤣

• And ICYMI (“in case you missed it” for those not into acronyms)

  • Sent out my 8 Ways to Save Money & Eat Well guide

  • Sent out a Fall Reset PDF (it’s not too late to do it now…it’s 5 days and just real food, no potions or powders) just scroll to the bottom of the post to download.

  • Published (without fanfare or an email) my Shortcuts, Subs & Such - My favorite Real Food shortcuts, storing tips, subs for food allergies and more!

What’s Coming in October

This month, follow me on Notes and check your emails for:

• The next installment in my “Farmer to Table” series with a recipe based on what’s growing on the farm at the moment.

• Healthy alternatives to candy for Halloween - not apples or popcorn. Legit real food sweets!

• BTS with a new business I’m about to start (it’s local, but going to be so, so fun!)

• 20 brand new meal plans with a focus on comfort foods and fall veggies

Take meal planning off your to-do list for less than $2 a week (even less with an annual subscription.)

In case you didn’t know, four brand new meal plans could be hitting your inbox each Thursday morning. You’ll get a neat little PDF ready to print or download on your tablet complete with recipes, shopping list and optional meal prep guide.

Subscribe now

A Peek Into My Kitchen

Substack is it’s own ecosystem. If you haven’t fully discovered it yet, there are millions of authors writing/speaking/filming and other types of content creators doing their thing for our benefit. Once you’ve logged in, this world is your oyster!

Somehow I managed to forget to share this with you guys. But there is this wonderful resource on Substack called FoodStack Library. It’s the go to for recipes, food and a peek into chef’s kitchens including mine! Click below if you’re curious about my kitchen, a little back story on my career and what my favorite kitchen gadgets are.

FoodStack Library

Other People's Kitchens. Q&A with Christi Flaherty

Hello Christi. Can you briefly introduce yourself…

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2 years ago · 20 likes · 11 comments · Lynn Hill and Christi Flaherty

This Month’s Exclusive Recipe

Download the PDF below

In 1998, we were sitting in a tiny restaurant in the the Montparnasse neighborhood of Paris. It’s not the type of place you would just happen upon. We had asked the knowledgeable Juan Sanchez, owner of La Dernière Goutte, a cute little wine shop in the 6th arrondissement, where we could go for the best dinner that was not touristy and he suggested it. Our little bit of French got us a reservation and we were the only English speaking guests.

The two older women sitting next to us ordered a dessert and we noticed the were all but licking the shallow dishes. Had we been in the US, we would have said, “I’ll have what she’s having!”, but since we were being tolerated in a French only restaurant by being on our best behavior, I asked the waiter (again in halting French) what it was and he replied “Crème Brulée.” Though I had never like anything custard related, we had to try it. We were stunned at how it tasted so creamy, sweet and even slightly bitter from the burned sugar prompting me to figure out how to make it upon returning home.

Sidenote, I also had the most amazing dinner of seared tuna and sauteed cucumbers that same night. I have never forgotten that meal, nor have I ever made sauteed cucumbers on my own.

I discovered it’s only a handful of inredients and so VERY easy to make so I began to play with the recipe over the years. I came up with this Fall variation many years ago and have yet to publish it until today. It would be a perfect make ahead option for Thanksgiving.

Cheers!

Christi

Pumpkin Spice Creme Brulee (with Dairy Free Option)

55.5KB ∙ PDF file

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Mariah’s farm, Cherokee Lakes, is first because her bambino is very close to joining her on the farm but that didn’t stop her from working away the day we were there.

8-month pregnant Mariah hops up - literally…no moaning and groaning like most women at this stage of pregnancy - to greet us from her former position sitting on the ground planting seedlings. Her farmhand Katy is nearby burning holes in landscape cloth making them ready for the tiny plants.

Girl Power is clearly the fuel behind this farm.

The Problem

Post college, Mariah worked as farm manager with Project 44-Org, a farm providing fresh produce to food deserts. While the cause was good, the practices they used - Roundup and other chemicals, deep plowing, and tilling - were known to destroy the surrounding ecosystem and microbiome of the soil. This disturbed her greatly, so while she supported the cause, finding a solution to this problem became paramount.

Mariah and another farm worker set about learning all they could about sustainable farming. After being in the field for eight or more hours they would spend their evenings drinking beer and devouring every possible form of media teaching about sustainable farming. They attended conferences on their own dime on weekends. All of this with the goal to convince the board of Project 44 to begin applying their knowledge and transitioning the farm to a more sustainable, regenerative model. Sadly, the plan was rejected.

The Solution? Do Nothing.

In 2019, Mariah and her husband Paydon bought the 7 acre farm from Project 44. The clay soil, as tough as the state of Texas itself, gave way to no more than a fingertip’s depth when she tested the tilth. Her response to the consensus of everyone around her recommending tilling? “No…we’ve done enough of that here. I wanna see what happens without tilling it at all.”

The couple didn’t get any grants to pay for the land which would lead most farmers to plant cash crops immediately to recoup investment. Mariah, however, chose to continue learning all she could while allowing the ground to go fallow for almost two years, each field covered with silage cloth to encourage probiotic activity in the soil.

Patience Pays Off

As she beyond-her-years wisely pointed out, “you’re exchanging mechanics (and chemicals) for time.” One example she gave was when a 100-foot row of her prized heirloom tomato plants - and highest priced of her crops - was covered with aphids, mortal enemy of tomato plants. While she could have sprayed any number of so-called “natural” pesticides to quickly get rid of them, she simply covered them with cloth knowing she would lose that income.

A few weeks later when she lifted the cloth, the tomato plants were unfazed and the aphids were completely mitigated by THEIR mortal enemy, ladybugs and later all the way to the first week of December, we were happily buying beautiful field grown heirloom tomatoes. Government grants have allowed her to buy more land, build hoop houses and create a wildflower sanctuary which in turn brings more pollinators to help propogate over 50 varieties of specialized open pollinated fruits and vegetables raised with the utmost intentionality for flavor.

Seed keeping allows the sometimes weaker heirlooms to adapt and evolve to fit the local climate and therefore thrive resulting in tomatoes as sweet as any fruit, pristine lettuces in every color including my fave purple speckled and melons and stone fruits that literally taste like candy.

By the time she started planting her heirloom seeds in late 2020, her patience had paid off with the soil depth increasing six inches to reach her wrist. The first year of crops came in 2021 and her newfound customer base - including our family - became the beneficiaries of her patience.

Hard Work Inheritance

A first generation American, Mariah was primarily raised by her hard-working father. He chose to learn English when he moved to the states from Central Mexico to do manual labor, but raised with no formal education he doesn’t read or write in either language.

While he may not understand or abide by American customs, Mariah’s dad taught her and her siblings manual tasks and how to work hard to get ahead in life. Many children would balk at having to work consistently in life, but clearly his love and mentorship impacted Mariah enough to go to bat for him to receive his proper immigration registration during a deportation hearing. “Wherever he goes I go” was her response to the judge knowing that her options in the States would be going into the system or living with her mom who had been out of her life for years. They granted him legal status from that point forward to allow the children’s lives to not be uprooted with deportation.

Now, he is a critical part of the farm. Besides helping with maintenance, harvesting and other tasks, he has been known to confront neighbors when they are threatening to spray Roundup with the promise that he will hand weed their beds instead. (Who does that?)

The Future of the Farm

While Mariah and Paydon prepare for baby number one, they are also starting a new chapter with the farm. Their choices have created an ecosystem, not just in the soil but in the whole neighborhood.

Tom, the same neighbor Mariah’s dad had confronted, finally came around to understand what she’s doing and why. He’s on her side now, agreeable to her methods and not disturbing them.

Another property owner down the road has agreed to let her pasture grow wild to encourage more species of birds and other animals to be attracted.

Keeping the land will protect what they’ve worked so hard to welcome rather than replace. And clearly they’ve succeeded as noted by the multitude of amphibians, which, according to Mariah, are the biggest sign of a healthy ecosystem. Conversely, she said “they are the first to leave when the land is no longer thriving.”

The Mercers have no intention of selling the land even with big developments enchroaching and major money at hand. The neighbors seem to agree and are all on the same page. None of them want the land to be plowed and clear cut for the next McMansion neighborhood as has happened in nearly every small town surrounding the Dallas/Fort Worth area. Instead there’s the glint of a dream of making this an agritourism destination with some unique structures included with the land.

The Next Generation

These days, even with birth looming any day, she works 70+ hour weeks working in the rows of vegetables and loving every minute of it. When we were talking about this unusual habit for a woman nearing birth, she laughed saying “what else am I gonna do? Sit inside and watch TV?”

As we were talking just prior to leaving she was talked dreamily about her little one being in the field with her. I imagine her children will grow up with a work ethic just like she learned from her dad. Rather than an iPad in their hands to occupy them, they will be entertained by an entire ecosystem of nature.

Before you go on to the recipe, would you consider becoming a paid subscriber. Of course you’ll get the included budget-friendly meal plans, but more importantly you’re helping me by being my patron - allowing me to continue tell the stories of those linking food and community.

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“That would be amazing! I really enjoyed it since I am newly gluten free and some of your receipts were super helpful.”

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Caponata - A Celebration of Eggplant to Last Through the Winter

Each time I highlight a farmer, I’ll be creating a recipe to celebrate what’s in season on my visit. With eggplant nearing it’s end, I wanted to introduce you to this recipe that can be frozen for up to a year to allow you to enjoy it even when the evenings are cold and dreary.

Caponata is a Sicilian specialty made from end of summer veggies which we happen to still have in excess here in Texas - eggplant, tomatoes, garlic and onions - and amped up with several other flavors to create a sweet and savory chunky condiment to use on grilled fish or chicken, serve with really good bread or even tuck in an omelet with goat cheese for brunch.

If these veggies are not in season, save this post to enjoy next summer.

Sicilian Eggplant Caponata

55.2KB ∙ PDF file

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This Sicilian specialty is great on grilled fish or chicken, with really good bread or even in an omelet for a sweet/savory brunch dish.

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