Black Friday SALE!! Now through Nov 30, 2020

My Black Friday Sale is here!

Huge discount on my Ultimate Cookbooks! Prices have never been this low!! 

Use code: BLACKFRIDAY at checkout

These books have HUNDREDS of FMD friendly recipes for every phase! 
Even if you do not follow FMD, these are family friendly, sugar free, dairy free recipes that are easy to make and delicious! 

The Ultimate is now 15.00 with code BLACKFRIDAY 

The Ultimate 2 is now 10.00 with code BLACKFRIDAY

The Ultimate Combo is now 23.00 with code BLACKFRIDAY

And don't forget my Holiday 2020 book is only 5.00! Brand new recipes for your holiday meals! 

Buy it here:


These are eBooks- you will get a link to download the file. Be sure to save this file to your device as the link expires. You can print at home or send to a copy place (like Staples or Office Depot) and they can print and bind for you. 

Classic Rye Bread- Phase 3

If you have a stand mixer, use it to knead. If not, stir by hand and spend at least 10 minutes kneading this dough. You can get some frustration out. Put on some music and dance in place while you push and pull and fold the dough. Try not to use too much flour to knead. If the dough is sticky, oil your counter, and use oiled hands or an oiled bench scraper to fold the dough over. The more you knead it, the less sticky it will be.

For the first rise- do not let it double. Just let it get puffy. Take a picture of the dough when you set it to proof, if you need a reference. You want it about halfway between freshly mixed and doubled.

Be sure to follow the tenting instructions, or the bread will brown too much. 

If you on maintenance, add 3T honey to the warm water and yeast. 

Classic Rye Bread
Phase 3
Makes 14 standard slices

1 1/4 cup warm spring water (105-110 degrees)
1/4 cup olive oil
3 1/2 cups rye flour
2 1/2 tsp yeast (or 1 packet)
1 1/2 tsp salt

Put the water and yeast in a bowl for the stand mixer and stir to dissolve. If you are using the honey- add it now and let the yeast get bubbly. Add everything else except the salt. Turn the mixer on low and let it go for 2 minutes. Once the dough is stirred, add the salt and turn mixer to a medium speed. Let it knead and mix the dough for 5 minutes.

Alternatively you can stir everything but the salt together in a large bowl using your hands or wooden spoon. Add the salt when the dough ball starts to form. Mix then turn onto oiled counter. Keep a plate with a tablespoon of olive oil on it nearby. Oil your hands and knead the dough for 10 minutes. Fold it over towards you, push it away with the heels of your hands, rotate and pull the far side over the top, push with the heel of your hands. Oil you hands and counter as needed.

Place the dough in an oiled bowl and cover with damp towel. Let get puffy but not double in size. Turn dough out onto counter. Press into a circle, then roll up into log. Tuck ends under and place seem side down in oiled loaf pan. Cover with damp towel and place in warm spot until the dough has risen 1-2 inches above the pan. Place in preheated 350 degree oven for 20 minutes. Take a piece of foil, crease the middle and place tent over the bread and bake another 10-12 minutes, until an instant read thermometer reaches 190 degrees in the middle of the loaf.

Remove from pan and set on cooling rack. Cool completely before slicing.

Turkey Brine-All Phase

Normally, I do not brine a turkey because I like to use the drippings to make gravy. For T-Day 2020, we are doing a more low key meal and I bought a turkey breast. And this year, I am goin to brine it. 

Brining is pretty simple. Super salty water, with some herbs and ice, and soak your turkey for at least 8 hours. I am going to brine my turkey breast for about 12 hours. I will put it into the brine before bed the night before. 

Make sure you keep the turkey and brine cold the entire time- you don't want to risk getting sick. You can use a very clean cooler if the turkey can be completely submerged in it. If it is very cold in your region, you can use a clean bucket with a lid and set it in your garage to brine. 

If you are using a very large bird, you may need to double the recipe

Make your veggie stock for free the week before T-Day. Just save up your carrot/onion/celery/herb scraps, cover with water and simmer on low for a couple hours. Strain and BAM! You have veggie stock. 

Turkey Brine

1 gallon veggie stock
1 cup sea salt
2T xylitol or stevia/pure monk fruit equivalent
3 shallots, rough chopped
6 garlic cloves, smashed
4T whole black peppercorns
2 sprigs fresh rosemary
Small bunch of fresh thyme
1 sprig of fresh sage
Half a lemon or orange, sliced
1 gallon cold spring water

Bring 4 cups of the veggie stock to a boil and add salt and everything else to the pot and stir until salt is dissolved. Remove from the heat and allow to cool completely. Add the remaining stock and stir. 

Place the turkey in a clean bucket, cooler or stock pot. You need a vessel large enough for the bird to be submerged. Pour the brine over your bird. You may need to weigh it down with a heavy place or bowl. Cover and keep cold in fridge for 8-24 hours. If you use a cooler, add enough ice to cover and keep turkey cold. 
Remove from the brine, and discard the brine. 
Pat your bird dry, rub with olive oil, and roast or smoke as you like. 

Pumpkin Muffins Phases 1 & 3


These muffins are what everyone needs on a crisp fall morning. You can make them either Phase 1 or Phase 3- both versions are equally delicious!

Pumpkin Muffins
Phase 1 and 3
Makes 5 standard grain servings for p1
Makes 10 standard grain servings for p3

3/4 cup pureed pumpkin, either fresh roasted or canned
1 whole egg for p3 or 3 egg whites lightly whipped for p1
1/3 cup olive oil, grapeseed or safflower oil (p3 only-OMIT for P1)
1/2 c almond milk for p3 or unsweetened oat milk for p1
1 c xylitol, or stevia/pure monk fruit equivalent
1 1/4 c sprouted wheat flour or spelt flour for p1 only
1 1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp alcohol free vanilla, or half a vanilla bean, scraped
1 tsp lemon juice
3/4 tsp baking soda
1/2 tsp sea salt
1T orange zest (ok to use in p3)
1/2 cup chopped pecans or walnuts- optional for p3 only

Heat oven to 400 degrees F
Line 8-10 muffin cups with liners

Mix everything but the flour (and nuts, if using in p3) in a bowl- whisk until everything is mixed well. Add flour and stir just until it is incorporated. Do not use a mixer or blender. Stir in nuts if using. Fill muffin cups to the top. Put pan in oven and turn oven down to 350. Bake 17-20 minutes, until toothpick comes out clean. 

Do You Need Holiday Cards?


One of my side gigs is painting. I do watercolor and acrylics. It is a fun and relaxing way to spend some time. 

I have a whole bunch of Holiday cards painted. And I am offering a sale in my Etsy shop. 

This sale applies to everything in the shop- paintings, framed and unframed, all cards- Holiday and Everyday Note cards- ALL of it.

Today through the end of the month, when you spend a minimum of 30.00, you can get 20% off your entire order! And everything ships for FREE.