The days leading up to my period are when I try to incorporate more nutrient-dense ingredients wherever I can. One of my favorites during this time is cacao powder.

Cacao is rich in magnesium, iron, antioxidants, and fiber, which are all nutrients I like to prioritize throughout my luteal phase and in the days leading up to my period.

I’ll add cacao powder to smoothies, make a nourishing cup of hot chocolate, or use it in baked goods like these brownies. It gives you that deep, rich chocolate flavor without the adde sugar.

For these brownies, I’m using Navitas Organic Cacao Powder. This is the cacao powder I’ve been using for years, so when they reached out to work together, I didn’t have to think twice. I immediately knew I wanted to make my luteal-phase brownies because they are a staple in our home.

These brownies are gluten-free, dairy-free, and refined-sugar-free, and I topped them with some extra melted chocolate for that melt in your mouth texture. I hope you love them as much as I do!

Sweet Potato Brownies (GF + DF)

Brownies:

• 1 medium sweet potato

• ½ cup runny almond butter

• ½ cup maple syrup

• 2 eggs

• ¼ tsp vanilla

• ½ cup Navitas Organic Cacao Powder

• ¼ tsp baking soda

• Lots of chocolate chips

Chocolate Topping

• Chocolate chips

• Coconut oil

How to:

1. Preheat your oven to 350°F. Bake the sweet potato for about 45 minutes, or until very soft.

2. Peel the skin off the sweet potato and add it to a large bowl. Mash with a spoon until smooth.

3. Add the almond butter, maple syrup, eggs, and vanilla to the same bowl and mix well.

4. Add the cacao powder and baking soda and mix until everything is well combined.

5. Fold in chocolate chips.

6. Line an 8x8-inch baking dish with parchment paper and pour in the batter. Top with extra chocolate chips.

7. Bake at 350°F for about 35 minutes, or until a toothpick comes out clean.

8. Let the brownies cool completely. For the topping, melt chocolate chips with a small amount of coconut oil, stir until smooth.

9. Spread the melted chocolate over the brownies and enjoy!

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At the time I was using the harsh topicals dermatologist prescribed to me but they weren’t working… if anything they were making things worse. Every time I applied them it felt like I was giving myself a chemical peel… my skin burned, peeled, and became even more inflamed.

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So I asked her what my other options were… She told me I could go on antibiotics for six months, consider accutane, or go back on the birth control pill.

At that point I wasn’t into health whatsoever. I was in college eating fast food pretty much every day, drinking alcohol, not sleeping etc.

But somewhere I heard the word hormones and how they could affect your skin. So I asked if we could “check my hormones” not really even knowing what that meant.

She responded “your hormones don’t really have anything to do with your skin” and then asked if I wanted to go back on birth control. I remember thinking... isn’t the whole point of birth control to control your hormones? I walked out of that appointment and thought to myself “I’m going to figure this out myself” I went home, opened my laptop, and typed one simple question into Google:

“What causes acne?”

And for the first time I came across the word GUT HEALTH… And let’s just say... I went down the rabbit hole.

That day became the beginning of my healing journey. It’s what eventually led me to start sharing about health journey online, go back to school to become a certified holistic nutritionist, and it’s the reason why I’m sitting here typing this today.

What felt like was a hard season of my life… crying over my skin, constantly picking at it, hiding behind makeup, and avoiding eye contact because I was so insecure, ended up becoming one of the greatest blessings.

With all that being said, I want to share one of the biggest things that truly moved the needle in my skin healing journey…

And no, it’s not just eating healthier, drinking more water, reducing stress, or getting better sleep… because I’m sure you’ve heard all those things. And while all of those things are incredibly important, I want to talk about something I feel isn’t talked about enough… BLOOD SUGAR BALANCE.

I wish someone had told me how much balancing blood sugar could help my skin when I was going through it. Of course, diet plays a huge role, but this is what my skin looked like when I was eating my “cleanest”…

When blood sugar spikes and crashes, it can create inflammation and stress in the body, which can contribute to acne in some people. Looking back now at how I was eating, I can see why my blood sugar was all over the place…

So first, I don’t really snack a lot throughout the day anymore. I like to give my body time to digest. Instead I focus on bigger meals that are high in protein, healthy fats, and fiber.

I used to get these massive sugar cravings around 3 or 4 p.m., so I would eat a “healthy dessert.” But it honestly was still mostly sugar and carbs without much protein or healthy fat, which was a recipe for a blood sugar crash. I know this was contributing to my skin flare ups because once I stopped having those mid day desserts I started to see results.

If I do snack, it usually includes protein to help keep my blood sugar stable, since protein slows digestion and can help prevent big spikes and crashes. Some people call this “clothing your carbs.” For example, instead of eating fruit by itself, I’ll pair it with a meat stick or add a high-quality protein powder into a fruit smoothie.

I also try to eat breakfast within an hour of waking up. Without fuel in the morning, your nervous system senses stress instead safety… think “fight or flight.” Cortisol can rise, blood sugar can drop, and hormones can become affected before the day even begins.

Making these small adjustments to how and when I’m eating hasn’t just improved my skin but it’s also helped with afternoon crashes, sugar cravings, and feeling fuller and more satisfied for longer.

My whole skin journey took TIME… like years of trial and error, and focusing on my blood sugar isn’t the only thing that helped but it for sure helped the healing process.

I hope this is helpful, and remember… sometimes it doesn’t have to be so complicated. It’s the small changes that can make all the difference!

With love,

-Grace

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Over the past few months I’ve been doing a lot of thinking about this little corner of the internet and what I want it to be…

A few weeks ago, I told my husband that I wasn’t sure I wanted to keep creating recipes for Substack. He lovingly asked me why, and I explained that every week I felt this pressure to come up with creative recipes that felt “worthy” enough for someone to pay for.

But the thing is… in real life we both love simple food, we could literally eat burger bowls every night of the week and be completely happy lol. I ended up finding myself creating recipes that we didn’t even necessarily loveee because I felt I had to come up with something new and exciting.

What started as a love for cooking slowly turned into feeling “burnt out” I recently read… “Turning your passion into profit sounds amazing... until it leads to burnout.”After I shared all of this with my husband he simply said…“Then stop doing the recipes.” He reminded me that I spend pretty much allll day talking about health, hormones, healing, nutrition, and everything I’ve learned over the years. He basically said…“Why don’t you just write about the things you already love talking about?”

And I thought... that’s exactly what I’ll do!!

But every time I sat down to write about a health topic, I had to ask myself… “Should this be free or should I save it for my paid subscribers?” I had to remind myself why I even started sharing online in the first place… I do this because I genuinely love helping people. Getting paid for my work is an incredible blessing, but I realized I would rather spend my time creating content that everyone has access instead of me having to choose who gets to read what.

Before I even started Substack I remember asking my manager whether I should make it free or paid. She told me…“Pick one or the other because so many creators end up feeling torn over what should be behind the paywall.” And boyy was she right.

So I decided I want to remove the pressure of feeling like I have to come up with new and trendy recipes or the latest health topic every week. I want to simply share what’s on my heart when I feel led to.

Lately, I’ve been wanting to share so much more about my own health journey, the things I’ve learned, and even some testimonies about how God has healed my body.

These are more vulnerable stories so understandably I thought I should save those for a paid community. But then I would think to myself… “What if someone who desperately needs to hear this can’t access it?”…

If my story with endometriosis can help even one woman feel less alone, I want everyone to be able to read it. If I share a testimony of how God has healed me, I don’t want that hidden behind a paywall. I want as many people as possible to encounter the Holy Spirit through what He’s done in my life.

So with all that being said, I’ve decided to make my Substack completely free. If you’ve been a paid subscriber, thank you… truly! Your support means more than you know, and I’m incredibly proud of this space and community we’ve built. In less than a year I’ve shared over 100 exclusive recipes! And you’ll still have access to all of them!

Moving forward, this space isn’t going away it may just look a little different. I’ll still be sharing recipes (yes even the extremely simple ones lol) health topics, my healing journey, things God is teaching me, etc.

I want this space to feel less like work and more like catching up with a friend over coffee. Thank you for being here and supporting me through every season, I can’t wait to continue to share more and connect with you!

JESUS LOVES YOU!

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I hope you are enjoying your weekend. I’m excited for this week’s meal lineup… mainly because I have finally mastered the perfect medium rare steak and I had to share! I can’t wait for you to try these yummy meals :)

Southwest Ground Beef Skillet (GF + DF)

Ingredients (serves 4)

Beef & black beans

• 1 lb lean ground beef

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I hope you’re having a joy filled and restful weekend, I thought I would share what I’ve been up to this week through some photos…

Luteal Phase Nourish Plate (GF + DF)

Ingredients (Serves 2)

Ground Beef

• 1 lb ground beef

• 1 tbsp tallow

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This past week we hosted at our home for the first time and it was also my first time cooking for 15 people… so this is the only pic I ended up taking but at least the drink station turned out cute :)

I have a new level of admiration for anyone who hosts large groups regularly because it took me a few days to recover after lol

I can’t wait for you to try the meals from this week! Here’s a sneak peak what’s on the menu…

Crispy Chickpea Chicken Chop Bowl (GF + DF)

Ingredients (serves 2):

Chicken

• 1 lb boneless chicken thighs, chopped

• 1 tbsp olive oil

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This past week was all about embracing the summer heat with fresh, easy meals that didn’t require spending too much time cooking over a hot stove… it’s currently 90 degrees here in Florida!

My friends and I also celebrated my birthday this past week with a Greek inspired dinner night! I hope you enjoy these recipes and stay cool!

Farmers Market Burger Plate (GF + DF)

Ingredients (serves 2):

Burgers

• 1 lb ground beef

• Salt + black pepper

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I’m soo excited for this week’s meals! You’ll find meals full of colorful, fresh ingredients and easy to prep-ahead staples you can keep in the fridge and simply add to bowls, plates, and meals throughout the week. I’ve been loving prepping things like pickled onions, chopped veggies, and homemade sauces ahead of time to add some flavor to dished while saving a little time and money…

I spent a lot of time with my mom this past week and she lovingly encouraged me to start incorporating more fresh, colorful foods into my meals. So that’s exactly the inspiration behind this week’s prep. We visited a few local farms together and picked up some organic ingredients.

I can’t wait for you to try these meals!!

Chopped Chicken Arugula Lentil Salad (GF + DF)

Ingredients (serves 2):

Salad:
• 3-4 chicken thighs, chopped

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Raw Milk Ice Cream Einkorn Sandwiches

Soft + Chewy Einkorn Maple Chocolate Chip Cookies (about 15 cookies)

Ingredients:

-2 cups freshly milled einkorn flour (or regular einkorn flour)

-1 tsp baking soda

-1/2tsp sea salt

-1/2 cup softened butter

-1/2 cup maple syrup

-1 egg, room temp

-2 tsp vanilla extract

-Dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Using a hand mixer or stand mixer, beat together the softened butter and maple syrup for about 2–3 minutes until smooth and creamy.

3. Add the egg and vanilla, then mix again for about 1 minute until fully combined. (If not creamy and fluffy continue to beat).

4. In a separate bowl, whisk together the einkorn flour, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients and mix with a spoon until combined (don’t over mix). Fold in the chocolate chips.

5. Cover and chill the dough in the fridge for 30–60 minutes.

6. Scoop dough into small balls and place on the baking sheet. Bake for 9–12 minutes until the edges are golden and the centers still look slightly soft.

7. Let cool for 10min. Enjoy!

Raw Milk Honey Ice Cream:

Ingredients:
-1 cup raw milk
-1 cup raw cream
-2 egg yolks
-1/2 cup raw honey
-1 tbsp vanilla extract

Instructions:

1. In a medium bowl whisk together the milk, cream, egg yolks and honey until smooth and creamy.

2. Pour the mixture into your frozen KitchenAid ice cream attachment bowl and churn on low for about 20–30 minutes, or until thick and creamy.

3. Enjoy right away if you like a a soft-serve texture, or freeze for a couple of hours for a thicker ice cream. Enjoy!

Let me know if you try these! Have a wonderful Friday night :)

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I don’t know about you, but it’s been a little toasty here in Florida… and honestly, I love it! But with the warmer weather I’ve been craving fresher, more colorful meals, especially Mediterranean inspired ones.

My mom and I have also been leaning into a more Biblical approach to eating, which naturally includes many foods found in Mediterranean style meals like fresh fruits and vegetables, legumes, olives, fish, and herbs.

So this week’s meal plan is filled with those nourishing, simple foods, along with a few warm and comforting dishes too!

Mediterranean Ground Beef Bowl (GF + DF)

Ingredients (serves 2):

Ground Beef

• 1 lb ground beef

• 1 tsp paprika

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AND Happy Mother’s Day to all my moms out there!💛

I hope everyone is having a wonderful weekend so far and I hope you’re for some gooood meals to add to your dinner rotation this week…

Recently I’ve been using my Instant Pot a lot more for slow cooking because our schedule has been a little busy recently. Even if a meal isn’t fully a “dump and go” one, just having the meat already cooked makes dinner feel sooo much easier.

You’ll probably notice a lot of these recipes include slow cooker shredded chicken for that reason. I love this Instant Pot because it’s stainless steel on the inside. I still catch myself calling it a “crockpot” sometimes because that’s what I used for years, but using the slow cooker setting on the Instant Pot works basically the same way… but either one works great!

I’m so excited for you to try these recipes. The slow cooker BBQ pulled chicken plantain sandwiches are honestly sooo good… let me know which recipe you have your eye on for this week!

Slow Cooker BBQ Pulled Chicken Plantain Sandwich (Gf + DF)

Ingredients (serves 1-2):

BBQ Pulled Chicken

• 1–2 lbs chicken thighs or breasts

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I hope you had a wonderful week and are enjoying a restful weekend.

Recently, I’ve been leaning more toward simplicity when it comes to meals… you can ever go wrong with a simple protein, vegetable, and carb for each meal, with lots of fresh herbs!

My mom and I have also been wanting to get into gardening, but we realized we missed the ideal planting window for some things since it’s getting pretty hot here in Florida. Buttt one thing you can grow almost year round is HERBS!

Herbs are so powerful and have so many healing benefits. Our favorite recently has been holy basil, I’ve been drinking it as tea and adding it to recipes, like in the chili below…

Anywaysss I can’t wait for you to try these meals!

Ground Beef Tacos with Cilantro Sauce (GF + DF)

Ingredients: (serves 2)

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If you’ve been following me on socials, you may have noticed my “crunchy” mom has been making an appearance lately. She’s honestly the healthiest person I know! She’s full of wisdom when it comes to health and wellness and she’s taught me so much over the years.

I recently shared a “what my mom eats in a day focusing on a biblical based diet,” and thought it would be helpful to go a little deeper into what she eats and why.

This is my mom’s favorite place to be… her back porch. After work, she’ll spend hours reading her Bible, watching the birds, and researching anything and everything related to health.

This past week, I asked her to expand more on her diet, and she really went to work for you guys lol… pages of notes on different foods and their benefits.

For the price of a monthly matcha, get access to 100+ healthy recipes, weekly meal plans, and deep dives on health and wellness topics!

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At her age, her main focus is bone health and overall health. No extreme or restrictive dieting, just whole foods that God gave us, with a focus on foods often mentioned in the Bible, including:

• Meat

• Dairy

• Olives

• Fruit

• Bread

• Honey

• Dates

• Herbs

We’ve been reading a few books about eating according to Biblical principles:

1. The Biblio Diet Book

2. Miracle Food Cures from the Bible

3. Biblical Foods Explained

A special moment featuring one of her current favorite foods she’s doing a deep dive on…

H O N E Y C OM B:

It’s the purest form of honey, naturally shaped like bone marrow. It’s great to chew on for oral health and is appreciated for its traditional use in supporting liver health, along with providing essential vitamins, minerals, and calcium, and is also associated with heart and immune health.

Now let’s get into the benefits of each of these foods so you can decide for yourself if you want to incorporate them into your own diet based on your personal health goals!

GUT HEALTH / DIGESTION

• Kefir (probiotics)

• Raw goat yogurt (probiotics, bioactive peptides)

• Cottage cheese (enzymes, probiotics)

• Cumin seeds (supports bile flow & digestion)

• Cloves (digestion support)

• Raw cacao (gut support)

• Ezekiel bread (fiber, digestion)

HEART HEALTH

• Walnuts (omega-3s)

• Avocado (healthy fats)

• Unfiltered olive oil (polyphenols, vitamins E & K)

• Olive oil

• Arugula (vitamins A, C, K)

• Raw goat milk (heart-healthy fats)

• Berries (blueberries, strawberries, blackberries)

BONE HEALTH / MINERALS

• Walnuts

• Raw goat milk (calcium)

• Kefir

• Raw goat yogurt

• Cottage cheese

• Goat Milk Reggiana

• Dates (potassium, copper)

• Parsley (vitamin K)

• Arugula

• Chia seeds (calcium)

IMMUNE SUPPORT

• Unfiltered raw honey

• Honeycomb

• Oregano

• Parsley

• Cilantro

• Cloves

• Oranges

ANTIOXIDANTS / ANTI-INFLAMMATORY

• Organic pomegranate (polyphenols)

• Vanilla bean (antibacterial, anti-inflammatory)

• Raw cacao

• Berries

• Cinnamon

• Cloves

• Tomatoes (lycopene)

• Unfiltered olive oil

BRAIN / MOOD / NERVOUS SYSTEM

• Saffron (mood, memory)

• Raw cacao (mood support)

• Pumpkin seeds (magnesium, calming)

• Cilantro (may support anxiety)

PROTEIN / MUSCLE SUPPORT

• Grass-fed beef (complete protein)

• Cottage cheese

• Raw goat milk

• Raw goat yogurt

• Kefir

• Chia seeds

• Organic spelt pancakes (with eggs & kefir = complete protein)

ENERGY / BLOOD SUGAR BALANCE

• Dates

• Cinnamon (blood sugar support)

• Ezekiel bread

• Organic spelt pancakes

SKIN / HAIR / EYE HEALTH

• Tomatoes (skin, eyes)

• Berries

• Arugula

• Avocado

HERBS

• Parsley – bone health, immunity, vitamin K

• Cilantro – immune, calming

• Oregano – immune health, vitamin K

HEALTHY FATS

• Avocado

• Olive oil (filtered & unfiltered)

• Raw cacao butter

• Walnuts

• Chia seeds

Let us know which foods you’re thinking about incorporating or already eating from this diet! Feel free to leave any questions you have and what other content you’d like to see from my mom!

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I hope you’re having a beautiful weekend so far! I’ve been working on a few things behind the scenes for my Substack, a little rebrand to make this space feel more personal, inviting, and cozy anddd…

I’m also starting something new! Every Sunday morning, I’ll be sharing a handful of healthy recipes to make your weekly meal planning feel easier and more approachable.

Because let’s be honest… no one warned us that one of the hardest parts of adulting would be figuring out what to eat for dinner every. single. night. lol. Well you’re in the right place because cooking is truly my love language. If I could, I’d make a meal for each and every one of you but since that’s not really realistic, I’ll just stick to sharing my creations and you can bring them to life in your own kitchen.

Beyond weekly nourishment, I also want this to be a place of nourishment for the soul. Each week, I’ll be sharing a piece of scripture that’s been on my heart for you to meditate on throughout the week.

With that being said, let’s get into this week’s menu! You’ll find a mix of cozy comfort meals, a steak dinner, an anti-inflammatory soup, and a simple breakfast that works just as well for lunch!

Ground Beef Zucchini Casserole (GF + can be made DF)

Ingredients (Serves 4):

Beef Mixture:

• 1 lb ground beef

• 1 small onion, diced

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Herb Chicken Thighs with Dairy-Free Garlic Cauliflower Mash and Roasted Vegetables

GLUTEN FREE || DAIRY FREE

Method 1: Grilled Chicken Thighs:

Ingredients:

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Also, this Staub Dutch Oven is on mega sale right now (60% off!!). It’s one of those pieces you keep forever and we’ll be passing it down to our children and their children… the quality is amazing!

Creamy Greek Marry Me Chicken:

GLUTEN FREE || CAN BE MADE DAIRY FREE

Recipe:

• 4–6 chicken thighs

• 2–3 tbsp olive oil

• 1 small onion, diced

• 3–4 garlic cloves, minced

• 1½–2 cups cherry tomatoes, halved

• ½ cup chicken broth

• 1 cup coconut cream

• ½–¾ cup feta cheese, crumbled (dairy free works or can leave out)

• 2–3 cups fresh spinach

• Fresh basil, for topping

• Salt + pepper

• Optional: oregano, red pepper flakes

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear 3–4 minutes per side until golden. Remove and set aside.

2. In the same pot, add onion and cook until softened. Add garlic and cook for 30–60 seconds until fragrant.

3. Add cherry tomatoes and cook for a few minutes, letting them soften and release their juices. Pour in chicken broth and scrape up any browned bits from the bottom.

4. Lower heat and stir in coconut cream. Add feta and mix until melted and creamy. Season to taste.

5. Stir in spinach and let it wilt into the sauce.

6. Return chicken to the pot and simmer for 10–15 minutes, until fully cooked through.

7. Top with fresh basil and enjoy!

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Let me know how you like it… and don’t surprised if you end up getting a ring after making this ;)

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I’m so excited to share this recipe with you! But first, a little background…

As someone who has been gluten-free for 4 years, I never thought I would catch myself making bread… let alone from scratch and milling my own flour.

It wasn’t until I listened to a podcast “What If Gluten Isn't the Enemy?” with Sue Becker from Bread Beckers that my eyes were opened. I was intrigued, and both my husband and I were sold on investing in a grain mill and starting this journey… because if I’m being honest… we both missed bread… like a lot.

Freshly milled flour contains 40 of the 44 essential nutrients for life. Unlike most of the bread you see today in stores, freshly milled flour is not stripped of its nutrients and still contains the bran and the germ.

I’m still diving into the benefits of this bread, but I would highly recommend listening to the podcast above and looking into Sue Becker’s YouTube, which has hundreds of testimonies from people using this bread to support their health and wellness journeys.

I could go on and on, but you’ll be here all day… so let’s get into it…

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty. John 6:35

If you want a visual of this recipe, check out my video here:

VIDEO

Equipment + Care:

• Like I said, the grain mill was an investment for us, but it was totally worth it. I originally had my eye on the Wondermill, but they were sold out or on backorder everywhere, same with the Nutrimill. But I ended up finding one in stock from this small shop in Utah.

• There are so many helpful videos on YouTube that show how to use these mills, which made getting started a lot easier!

• From what I’ve learned, you’re not supposed to wash the mill, since you don’t want any of the parts staying wet. Instead, using a baker’s brush is highly recommended for cleaning.

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Grains:

• If you’ve done any research about grains you might be a little overwhelmed which I totally was, here is my little cheat sheet when I was doing research:

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-Hard white wheat: bread, bagels, pizza, cinnamon rolls (anything with yeast)

-Soft white wheat: pancakes, cookies, muffins, (anything that has a light crumb to it)

-Hard red: rustic breads (nuttiness, earthy, hearty, whole wheat flavor)

• I get my grains from Azure Standard in bulk, I usually like to get 25lbs of hard white wheat at a time

• If you don’t have an Azure Standard drop-off location near you, I have also ordered from Breadtopia when I first started, and would order 5lbs hard white wheat before investing in bulk.

• To store the grains, I use these 1 Gallon Mason Jars. Four of these jars store 25lbs of wheat berries.

  

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Let’s get to baking!…

Recipe is from Sue Becker’s Red Book:

Ingredients:

• 1½ cups hot water

• ⅓ cup oil (I use olive oil)

• ⅓ cup honey (I use raw unfiltered honey, but any will work!)

• 2 tsp salt

• 1 egg (optional)

• 4 to 4½ cups freshly milled flour (from 3 cups hard white wheat berries)

• 1 tbsp yeast

Instructions:

1. Activate the yeast:
In a large stand mixing bowl, combine the hot water, oil, honey, and yeast. Mix for a few seconds, then cover and let sit for 5–10 minutes until the mixture becomes foamy.
(Tip: The water should be around 105–110°F. If it’s too cold, the yeast won’t activate well; too hot can kill it. I always use active dry yeast, any brand will work.)

2. Mill the flour:
While the yeast is activating, mill about 3 cups of wheat berries to yield roughly 4 to 4½ cups of fresh flour. Freshly milled flour is lighter and more nutrient-dense, which is why the volume increases after milling.
(Tip: The recipe calls for 4–4½ cups of flour, but I often find I need a bit more. This is where practice comes in! Depending on the weather, altitude, and climate, you may need to adjust slightly.)

3. Add remaining ingredients:
Add the egg (if using) to the yeast mixture. Mix to combine.

4. Build the dough:
Add about 1 cup of the freshly milled flour first, then mix in the salt (this helps prevent the salt from interfering with the yeast). Continue adding the remaining flour gradually until a soft dough forms.

5. Knead the dough:
Knead for about 5–7 minutes (using a stand mixer) until the dough begins to pull away from the sides and becomes smooth. It may still feel slightly soft or sticky and that’s okay.

6. First rise:
Cover the mixing bowl with plastic wrap and let it rise in the oven (turned off with the light on) for about 1 hour. The dough should double in size.

7. Shape the loaves:
Add a little olive oil to your counter and divide the dough into two equal portions. Shape each into a loaf by folding, rolling, and pinching the seams closed. Place into greased or parchment-lined loaf pans.

8. Second rise:
Let the dough rise again for 30–45 minutes in a warm environment.
(Tip: Be careful not to overproof. If it rises too high, it may sink while baking. The dough should rise about ¾ of the way up the pan, not all the way to the top.)

9. Bake:
Bake at 350°F for about 30 minutes, or until the tops are golden brown.

10. Cool:
Let the bread cool in the pan for 5–10 minutes, then transfer to a cooling rack. Allow it to cool for at least 30 minutes to an hour before slicing to prevent a gummy texture.
(Tip: Don’t forget to remove it from the pan after 5–10 minutes. I once let it cool completely in the pan and the bottom became very soggy.)

Store at room temperature for 3–4 days, or freeze for longer storage. Freshly milled flour begins to lose nutrients as the days go on, so try to eat it fresh or freeze if needed. It’s not recommended to refrigerate. Enjoy!

Let me know if you have any questions, I’m so excited for you to start your freshly milled flour journey!

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Flying Dutchman Inspired Burgers + Sweet Potato Fries

GLUTEN FREE || CAN BE MADE DAIRY FREE

Ingredients

Burgers:

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I used to feel like I needed to change everything all at once… and that just isn’t realistic.

But over time I’ve learned that creating a healthier home doesn’t have to be complicated or expensive. It’s really about small, simple habits that fit into your everyday life and actually stick.

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Here are some of the free or inexpensive things I do in our home:

• Wipe down surfaces regularly
  Dust can carry mold spores and other particles, so I try to stay on top of it when I can.

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• Switch to non-toxic cleaning products
  This has been one of the biggest (and easiest) swaps for me. Recently, I’ve been loving Clear Hive’s Products, they’re made without synthetic ingredients, use high-quality essential oils, and actually work (which hasn’t always been my experience with non-toxic cleaners).

  
  I also love their mission: every bottle purchased gives $1 to Uplift Malawi to help provide clean water through solar systems for a school community.

  
  If you want to try them, you can use my code GRACE20 for a discount 🤍

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• Reuse glass jars
  I reuse jars whenever I can instead of buying new containers or using plastic, simple + technically free

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• Vacuum frequently
  Especially rugs and carpet… they can hold onto dust, microplastics, and other things we don’t want lingering around.

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• Skip synthetic candles
  I’ve swapped candles with artificial fragrance for this room spray made with essential oils.

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• Turn off Wi-Fi at night & limit blue light
  I turn off the Wi-Fi and switch my phone to red light mode to help wind down before bed.

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• Open windows often
  Fresh air makes such a difference! I also keep a few snake plants around the house as a simple way to support indoor air quality.

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• Choose mold-conscious appliances
  We went with a top-loader washer (they tend to be less prone to mold), and I always leave it open after each wash to air out.

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• Swap plastic shower liners
  We use a cotton shower curtain liner and I point a fan toward it and crack a window after showering to help reduce moisture.

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• Shoes off at the door
  Shoes can track in a lot (including bacteria), so we leave them at the door.

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• Vent while cooking
  I always turn on the stove fan or crack a window to help remove smoke and indoor pollutants.

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At the end of the day, I don’t do all of this perfectly and I don’t think you need to either. Even a few small changes can make a difference over time!

If you’re not sure where to start, switching your cleaning products is one of the easiest and most impactful swaps and Clear Hive Products has been one of my personal favorites lately.

P.S. their products not only actually work, but they smell amazing… way better than my DIY vinegar cleaners lol. Linking my go to All Purpose Spray here!

Let me know what you’ve done in your home to make it more non-toxic! :)

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Slow Cooker Chicken Street Tacos

GLUTEN FREE || DAIRY FREE

Ingredients (serves 2):

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