Grain Free Double Chocolate Banana Muffins- even Ella liked them!

The picture doesn’t do these muffins justice. Trust me- they’re GOOD.

The picture doesn’t do these muffins justice. Trust me- they’re GOOD.

I made a goof on the flour measurement for these muffins while experiencing the early symptoms of “baby brain” but they turned out so well I have adapted the recipe and made them the same way ever since! I shared this recipe with my family and when my mom made them she said that “Even Ella liked them- and she usually doesn’t care for muffins!” Joshua has not made an official comment on them, but I catch him eating them straight out of the freezer (without thawing them!) so he apparently likes them.

One word of advice when making these: do not over bake them! If you aren’t sure whether they are done, it would be much better to take them out sooner rather than later- even if they seem a little under-done.

Double Chocolate Banana Muffins
Adapted from Paleo Running Mama’s Double Chocolate Banana Muffins with Tahini

3 eggs
2 bananas
1/4 cup honey
1/3 cup almond butter (peanut butter would probably work too)
1 tsp vanilla
1/3 cup ground flax
1/3 cup cocoa powder
1/4 cup arrowroot powder or tapioca starch
1/4 cup almond flour
2 T. coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips (mini chips are best, but regular size work)

Preheat oven to 350.

Mix all wet ingredients thoroughly (a blender or electric mixer works best).

Gently stir in the dry ingredients until just mixed.

Bake in a greased muffin pan for 15-20 minutes. Baking time will vary depending on the size and type of the muffin pan. Monitor them carefully so they do not overbake! Remove from oven when they are still soft to the touch (not firm!), but spring back when lightly poked.

*Note: I use a non-toxic ceramic GreenLife muffin pan that has slightly larger than average muffin holes. This recipe makes 14 muffins in that size of muffin pan.

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"Really Good" Egg Casserole- High Protein and Low Carb

Egg Casserole 3.JPG

My recipe names sometimes come from comments that people make about the recipe.

In this case, I told my husband this egg casserole was going to be a blog recipe and he needed to “judge” it. His response was, “It’s good!” I told him his critique was insufficient and that he needed to be as critical of my cooking as he is of his own cooking. He elaborated his original statement by saying, “It’s REALLY good!” Hence the name.

I originally created this recipe this winter when I was low on groceries and the only thing I had in the frig was eggs, cottage cheese, and some veggies. It turns out be a great meal for pregnancy because it’s high protein and low carb- just what I need!

The whole recipe has almost 100 grams of protein, so divided by 4 servings, that’s 25 grams per serving!

The veggies and meat can be omitted or substituted with anything you like, making this a versatile use-what-you-got recipe!

“Really Good” Egg Casserole
2 green onions, chopped (white and green part)
1 cup ground beef sausage (recipe here)
1/4 cup sundried tomatoes
A couple kale leaves torn into small pieces
6 eggs
2/3 cup cottage cheese
3/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder or 1 garlic clove minced
1/2 cup shredded cheese

Preheat oven to 400.

In a 6x8 or 8x8 glass plan, layer the veggies and meat evenly.

Mix the eggs, cottage cheese, salt, pepper, and garlic. Pour over the veggies and meat. Top with shredded cheese.

Bake for about 25 minutes. Remove when the cheese is golden brown around the edges of the pan but the center is still soft to the touch. It may seem underbaked, but it will firm up as it cools.

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Here are the veggies and meat ready for the eggs to be added.

Here are the veggies and meat ready for the eggs to be added.

Hot out of the oven!

Hot out of the oven!

What customers are saying about our free range eggs

The dark gold yold is a good indicator that the chicken is raised outdoors and is able to forage for bugs and greens.

The dark gold yold is a good indicator that the chicken is raised outdoors and is able to forage for bugs and greens.

One thing I have noticed since raising chickens myself and also selling free range eggs from other farms for the past 5 years, is that once someone tries farm fresh free range eggs, they have a hard time going back to typical grocery store eggs.

One friend, David, says he can't enjoy an omelet at a restaurant anymore after making his own with farm fresh eggs!

Warning: Farm fresh eggs may spoil your enjoyment of restaurant eggs (except for Josiah’s coffeehouse, where they buy their eggs locally). :)

When I asked a few customers why it was important to them to buy free range eggs from a local farmer, they give 3 reasons:

#1- Flavor and “looks”

“We love the free range eggs! The taste and flavor is so much better than the bland, tasteless eggs from the store. The dark yellow yoke looks healthy and full of nutrients unlike the pale store eggs. The store eggs seem so fake after seeing all the different color eggs we get in our carton each week. The kids always like checking out what colors we get each week. We got a speckled one this week so it brought on lots of squeals of delight!” - Rebecca D.

“There is a distinct difference in the color and flavor of eggs from free range chickens compared to store bought, commercialized, mass-produced, caged hens that are fed pesticide infested grains.” - Dottie N.

“We choose the eggs in large part because they just taste better! Oh and they are just plain prettier, inside and out!” - Kristin S.

“I've honestly never been a big egg fan, but eggs from pasture raised chickens don't taste "egg-y" to me. They taste buttery, rich.” Deb H.

#2- Health benefits

“Healthier chickens produce healthier eggs. Amongst other nutrients that are found in higher levels in free range chickens, is vitamin B12 -- which is the one nutrient many vegetarians (like me) have a difficult time getting in their diets.” Deb H.

“We like the health benefits of the eggs from an Omega fats and cholesterol standpoint, and the easy and more cost effective source of protein that they are.” Kristin S.

“Eggs are a good source of protein. I look for eggs from free range chickens. It is important to me that the chickens are allowed to forage for plants/greens, seeds, insects and worms (which is their natural food source).” Dottie N.

#3- Buying from a local farmer you trust

“I do very much like to support local producers as much as I can. That is very important.” Kristin S.

“Factory egg-laying operations are cruel. The more educated I've become about the horrific short lives the layers lead, the more we insist on eating eggs from happy chickens who have been allowed to wander around in the sun and fresh air, eating bugs, worms, plants, etc (when there isn't a foot of snow on the ground).” Deb H.

Dutch Baby with Apples and Almond Butter Sauce (gluten and grain free!)


If you've never had a Dutch baby before, let me introduce you!  A Dutch baby is like a cross between a pancake and a popover.  It will puff up in the oven, but don't be surprised when it collapses after you take it out.  The possibilities for toppings are limitless, but I usually like crunchy raw apples with a rich almond butter sauce that tastes like caramel for breakfast!

This particular Dutch baby recipe is grain-free, gluten-free, and sugar-free (not including the toppings).

Dutch Baby
2 T. butter
1/2 cup milk
3 eggs
2 T. coconut flour
2 1/2 T. arrowroot or tapioca flour
1/8 tsp salt

Preheat oven to 425.  Place the butter in a 10-12 inch cast iron skillet or a pie plate.  Place the pan in the oven while it is preheating to melt the butter.

Meanwhile, place the rest of the ingredients in a blender and mix until thoroughly combined.

Pour the batter into the skillet and bake at 425 for 15 minutes.

While it is baking, prepare the apples and sauce:

Chop one apple and sprinkle with cinnamon.

2 T. melted butter
2 T. almond or pecan butter
2 T. real maple syrup
a few drops vanilla
Mix all the sauce ingredients together.

When the dutch baby is done, sprinkle with the apples and drizzle with the sauce.
Serves 3-4.


Caged Chickens vs Pastured Chickens- See for Yourself

I was out at the Sioux Empire Fair this week and had the opportunity to experience modern farming practices at the Pipestone Discovery Barn.

Although I appreciate that the Pipestone Discovery Barn desires to educate about where food comes from and be open about how they raise their animals, I do not think that these farming practices are something to be proud of.

Take a look for yourself.  There were 4 hens in a cage that was no bigger than 24"x24".  This is where they live 24 hours a day.

Because these chickens are short-changed of sunlight, exercise, and the ability to forage for fresh greens and bugs, WE are short changed because the eggs they produce don’t have as many nutrients as eggs from chickens raised on pasture.

Researchers have found that compared to commercial eggs, pastured eggs contain:

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene

If you want to learn more about the fascinating comparison between the eggs from convention and pasture raised chickens, check out this article.

Now enjoy these pictures of the chickens who supply Glory Garden with eggs.  These are the girls at Prairie Coteau Farm in Astoria, SD and Free Happy Farm in Brookings, SD.

Basted Eggs: Easier Than Poached and Better Than Fried

A friend recently introduced me to basted eggs and I have gotten hooked!

To me, they seem like a cross between fried eggs and poached eggs.  Basted eggs are quicker to make than poached eggs because you don't have to simmer water, but the white of a basted egg is still tender and delicate unlike a fried egg where it can sometimes get crispy and chewy.

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How to Baste an Egg
Melt 1 tsp butter in a skillet.
Crack an egg into the skillet.
Pour 1 T. water over the egg.
Sprinkle with salt and pepper.
Quickly cover the skillet with a lid to trap the steam as it evaporates and cook the egg.
Cook until it has reached your desired done-ness.  I like my white hard and my yolk runny.

Have you ever heard of basted eggs?  Let me know what you think!

Give me one good reason you can't eat this dessert for breakfast

Are you getting stuck in a rut with breakfasts?  I've got something new for you to try! 

*Weird Maifeld Secret  #26: We eat dessert for breakfast.*


But why not?  This baked custard has 3 simple locally-sourced ingredients.  Plus vanilla (if you know of any SD vanilla growers, send them my way! LOL)  The main ingredients are:

Eggs-  definitely want to use local free-range eggs for this recipe.  Glory Garden will have them available in just a few weeks!
Honey instead of white sugar-  GG has got you covered for raw local honey, too!
Milk-  the best place to get milk in SF area is Happy Grazing Dairy- it's grassfed organic raw milk. 

With wholesome ingredients like those, can you give me a good reason why this custard wouldn't make a good breakfast?

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Baked Custard

2 free-range eggs
1 1/2 cups milk
1/4 cup honey and/or maple syrup*
1 tsp vanilla

Preheat oven to 350 degrees.
Mix all ingredients well. 
Pour into an 8x8 glass dish. 
Place the 8x8 glass dish in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water (as hot as it comes out of your faucet).  This water bath will help the custard cook evenly and gently.
Bake for 35-45 minutes, until the custard is just set.  Test it by inserting a butter knife into the center of the custard- it will come out clean when it is done. 
Serve with berries and whipped cream.
*Note:  We like to use 2 T. of honey plus 2 T. of maple syrup.  We like to use a combination of sweeteners so that neither the flavor of the honey or the maple syrup is too strong.  You could certainly use one or the other alone if you prefer.

Wondering where to get free-range, local eggs during the winter?

The 2017 season has come to a close.  :(  Which means that I will no longer be making deliveries of produce, eggs, and honey until we open again in spring 2018.

You are probably wondering if there is another place that you can get the awesome Fruit of the Coop eggs that Glory Garden sells during the summer.  When I told one of my customers, that the eggs were only sold to restaurants during the winter, she emailed back, "I think I will cry;) they are the BEST eggs I have ever had!!

So Stephanie (from Fruit of the Coop) and I put our heads together and have come up with a plan to keep you stocked with eggs over the winter.

We are going to have a delivery every-other Thursday to a drop site on the south side of SF.  You will pre-order the eggs and pick them up at a home located near Tomar and 57th St.  There will be a 2 hour window for you to stop by and help yourself to the eggs which will be in a cooler outside (self-serve style).

What I need you to do is email Stephanie at and let her know "I'm in!" and she will give you further details.

You definitely don't want to be without these eggs, because as John said:

"I don't know what it is but the difference between these eggs and the ones I get at Hyvee is phenomenal!" 

For those of you who haven't tried Stephanie's eggs yet, she wants to give a you a free dozen to sample.  You will be hooked!

Poached eggs- so easy a 10 year old can do it

I recently learned how to make poached eggs and then showed Ella how.  Now she has another easy meal that she can cook for herself when Mom's off-duty.  In this video, she is going to show how easy it.  

The key is to add 1 T. of vinegar to the pot of water so that the eggs stay in a nice cohesive shape instead of developing whisps and floaties.

Leave a comment if you try poaching eggs (or if you already like making them).

Know Your Farmer, Know Your Food: Meet Clint and Barb

I recently accompanied my friend, Stephanie Peterson, on an egg run down to Canton to visit with one of our egg suppliers.  Stephanie's business, Fruit of the Coop, makes it easy for local foodies to get farm fresh eggs from small local chicken flocks.  My business, Glory Garden, is one of the places where these eggs are available.

You can consider this blog post a virtual introduction to Clint and Barb and take a tour of their farm through the lens of my camera.


Meet the livestock guardian dog, Bear.  Barb told us that ever since getting Bear, they have not lost any more chickens to predators like coyotes, owls, or hawks.  She estimates that they have about 50-60 chickens and they free-range the farm in safety, thanks to Bear!

We found this hen roosting in the shade of a pine tree.

We found this hen roosting in the shade of a pine tree.

Barb has a variety of chicken breeds.  This one is a silver laced Polish.

Barb has a variety of chicken breeds.  This one is a silver laced Polish.


Although Barb was the one who chatted with us the most, she said it was actually her husband Clint who does chicken chores.   She said, "They all have different personalities and Clint, he knows them.  There was one, it was almost weird how tame she was.  She would come and jump up on your lap and Clint just loved her."  She told us that one time after a chicken died, Clint said, "Barb I think we should gather the chickens all together and have a moment."  We laughed as she related this story and then she continued, "I was going- 'Oh, good grief!'  He was upset.  'Well you just go have your moment then'." 

Clint told us that in addition to the bugs and weeds they forage for, he also feeds the chickens cracked corn grown on their own farm, beef lard and beef liver (chickens weren't created to be vegetarians!), as well as surplus garden vegetables like zucchini.

In addition to chickens, they also have some quail.  I was fascinated watching these little birds and admired the tiny eggs they laid.

Quail eggs.

Quail eggs.


Notice Bear eyeing the quail eggs.  When we set them down and turned our back, he helped himself to a tasty snack.  I guess that's his reward for protecting the chickens.

After a lovely afternoon chatting, we headed home, thrilled to be able to connect you with the people who grow your food.  I am so excited to open Glory Garden in a month or so and begin providing you with farm-fresh eggs along with the produce from my garden.