There is something ridiculously satisfying about taking a handful of dried beans we grew ourselves and turning them into rows of ready-to-use jars in the pantry. This year I grew Jacob’s Cattle beans and Kidney beans (Vesey Seeds), let the pods dry, shelled them, and pressure canned them so they're ready whenever we need them. Chili night? Grab a jar. Soup? Grab a jar. Tacos? Grab a jar. Before we get into it, dried beans are a low-acid food and must be processed in a pressur

This creamy zucchini pasta is one of my favourite ways to use up those oversized garden zucchinis that seem to appear overnight. It’s packed with vegetables, fresh herbs, Parmesan, and plenty of flavour — and it’s incredibly easy to make. The zucchini, onion, garlic, spinach and basil all get roasted together first, which gives the sauce a really rich flavour before everything is blended into a creamy pasta sauce 🥒🌿 Creamy Garden Zucchini Pasta Recipe Prep time: 15 minutes

This is probably my favourite part about growing our own food. Taking what we grew in the garden and figuring out how to turn it into something we’ll actually eat all year long. Now, in the past, I usually just froze my extra tomatoes and zucchini, and then whenever I wanted pasta sauce, I’d thaw everything out, roast it and make a fresh batch. And that worked totally fine — but it took up so much space in my freezer, and obviously meant starting from scratch every single tim

When it comes to supplements, many people focus on the type of vitamin or mineral they take. But the form of these nutrients can be just as important. Methylated vitamins, especially methylated B12 and folate, are gaining attention for their potential to improve how well your body absorbs and uses these nutrients. But what does that really mean for your health and daily life? Let’s explore why methylated vitamins might make a difference and how they work in your body. What Do

Many of us focus on WHAT we eat - but, one important factor often overlooked is WHEN we eat. Adjusting meal timing, especially eating dinner earlier, can be one of the simplest changes with real health benefits. This is not about strict schedules or eating dinner at an unusual hour like 4:30 pm. Instead, it’s about aligning your eating habits with your body’s natural rhythms to support better metabolism, sleep, and overall wellbeing. Your Body Runs on a Clock and Food Timin

Let me start with this:This is not medical advice and it’s definitely not a cure list. These are simply the things I personally lean on when I feel that “uh oh… I might be getting sick” feeling coming on — sore throat, fatigue, body aches, congestion starting, or just that general run-down feeling. For me, this approach is about supporting my body while my immune system does what it’s designed to do — not forcing outcomes or trying to “hack” illness. Why Support Matters Wh

If there’s one thing I’ve learned over time, it’s that eating well doesn’t have to be complicated. In fact, some of the best habits are the ones that are so simple you actually stick to them. This salad dressing is one of those habits. I make it once, keep it in the fridge, and use it all week — on salads, grain bowls, roasted veggies, or even as a quick drizzle over greens when dinner needs to happen now . No fillers. No preservatives. No mystery ingredients. Just three pan

Welcome to part one of my new Healthy Habits series. Each month, I’ll be focusing on one simple habit or swap I’m building to support better health — and sharing the science behind why it works. This isn’t about perfection or extreme routines. It’s about small, realistic changes that fit into real life and actually make a difference. My Coffee Reality Anyone who knows me knows I love coffee.For years, the very first thing I did every morning was head downstairs and make a

This Dutch baby pancake is one of those recipes that looks fancy but couldn’t be easier. With crisp, caramelized edges and a soft, custardy center, it’s perfect for slow mornings, brunch with friends, or when you want something special without a lot of effort. One skillet, a handful of pantry staples, and endless topping possibilities. What You’ll Need 1½ cup all-purpose flour 1½ cup whole or 2% milk 5 large eggs (room temperature if possible) 2 teaspoon pure vanilla extract

(Gluten‑Free, Refined Sugar Free & "Healthy"?) Taste just like peanut butter chocolate chip cookie bars — but made without flour, refined sugar and can be made vegan! The base is whole chickpeas blended with peanut butter and maple syrup, so you get dessert and a boost of plant‑based protein. What You’ll Need Butter (just for greasing) - can sub for oil if vegan* 1 (15‑oz) can chickpeas, rinsed & drained ½ cup all‑natural peanut butter (or preferred nut butter) 1 egg (option

Prep time: ~25 minutes Bake time: 15–20 minutes Serves: ~12 Ingredients 32 oz refried beans (2 cans) 1 can (15 oz) black beans, drained & rinsed 1 lb ground beef 2 oz taco seasoning (about 5 Tbsp), divided 8 oz cream cheese, softened 1 lb sour cream 2 cups pico de gallo or salsa 1–2 cups shredded mild cheddar cheese 12–16 oz guacamole (added after baking) Garnish (optional): Shredded lettuce Green onions Cilantro Instructions Cook the beef in a skillet over medium heat. D

Dryer Sheets → Wool Dryer Balls: A Simple Swap That Makes a Big Difference If you’re still tossing synthetic dryer sheets into your laundry, this is your sign to stop. Traditional dryer sheets are packed with artificial fragrances, plastic fibers, and chemical softeners that can irritate sensitive skin, cling to clothing, and linger in your home long after the cycle ends. Not exactly what we want wrapped around our family’s clothes. A better option? 100% natural wool dryer b