Step 1: Mill the Grain

Mill ¾ cup hard white wheat berries on a fine flour setting.
→ You’ll get about 1½ cups fresh flour.
Let it sit 10–15 minutes so it can cool and hydrate slightly.

Ingredients

• 1½ cups fresh-milled hard white wheat flour

• ½ cup unsweetened cocoa powder (Dutch-process if you want deeper chocolate)

• ½ tsp sea salt

• ½ tsp baking powder

• ¾ cup maple sugar or coconut sugar

• ½ cup melted butter (grass-fed if possible)
  Sub: melted coconut oil for dairy-free

• 2 eggs, room temp

• 1 tsp vanilla extract

• ½ cup raw milk or whole milk
  Sub: almond or oat milk

• ¾ cup dark chocolate chunks or chips (optional but encouraged)

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.

2. In a bowl, whisk flour, cocoa powder, salt, and baking powder.

3. In another bowl, whisk sugar and melted butter until glossy.

4. Add eggs and vanilla, whisk until smooth.

5. Stir in milk.

6. Gently fold dry ingredients into wet—don’t overmix.

7. Fold in chocolate chunks.

8. Spread into pan and smooth top.

9. Bake 22–28 minutes, until the center is just set (a toothpick should have moist crumbs, not wet batter).

10. Cool completely before cutting—this matters for texture.

Why Hard White Wheat Works

Hard white wheat is naturally milder and slightly sweet, making it perfect for desserts. Fresh-milled flour keeps the minerals, fiber, and oils intact, so these brownies actually satisfy instead of sending you back for five more.

Optional Upgrades (because we love options)

• Add ½ tsp cinnamon for depth

• Swirl in nut butter before baking

• Top with flaky sea salt once out of the oven

• Replace ¼ cup flour with almond flour for extra fudginess

These are brownies that feel indulgent but align with a whole-foods kitchen—ground by you, made with intention, and meant to be enjoyed slowly with a cup of tea or coffee.

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I’ve been searching for, dreaming of, wishing, praying—throwing the whole spiritual kitchen sink at it—for a shift in my life. The kind of shift that brings peace, joy, and a deep exhale calm. Not the kind that shows up with a bigger paycheck or shinier stuff, but the kind that changes how you live inside your life.

I want an intentional, fulfilling life regardless of what my bank account says or what I own. And part of that desire has been getting louder lately: I need a career change.

Here’s the honest part. I love writing. Truly. But if I turned it into my full-time grind, it would lose its magic. It would stop being therapeutic and start feeling like another box to check, another thing to monetize, optimize, and eventually resent. I know myself well enough to know I’d burn it to the ground. So for now, writing stays sacred.

I also don’t hate my job or the company that signs my paycheck. In fact, I respect it. But over the past year, my role has been flipped upside down thanks to AI, automation, and an ever-growing reliance on tech. I get it—growth, efficiency, profit. That’s the game. But while the company moved forward, my role somehow moved backward. What once felt like progress now feels like regression. And that matters.

I’ve spent nearly eight years building something I’m proud of. Accomplishments, skills, grit earned the hard way. Letting go of that isn’t easy. But sometimes honoring your past means refusing to stay stuck in it. Sometimes the most faithful thing you can do is admit it’s time for a full overhaul.

My husband and I pray over this. I lean into my redeemed community. But I also know this: I can’t just sit around waiting for change to fall into my lap like a divine Amazon delivery.

Yes, I believe there is a grand design. I also believe participation is required.

You can pray for health all day long, but if you’re not removing what’s poisoning you, nothing changes. You can pray for strength, but if you never pick up the weight, you won’t be able to carry it when it matters. Faith isn’t passive—it’s partnered with action.

And here’s the part people don’t love to hear: when you ask for something, you’re not denied it—you’re tested.

Ask for wealth? You’ll be tested on how you manage it. Blow it recklessly, hoard it fearfully, or worship it—and it won’t last. But steward it with generosity and wisdom? That’s when it multiplies.

And riches don’t always come in dollars.

Sometimes they show up as a family that needs constant love, nourishment, patience, and guidance. Not a one-and-done blessing, but a daily responsibility. That’s how life works as a follower of Christ. You don’t just check the box—baptized, church attended, saved, next task.

It’s a relationship. Ongoing. Messy. Daily.

Even when it feels quiet. Even when you’re convinced no one’s listening. He’s there. Walking beside you. Sometimes letting you learn the hard way—not because you’re abandoned, but because growth requires friction.

When my husband and I were deep in financial struggle, raising three babies and scraping by, we learned something invaluable: relationships and time matter more than stuff. I learned how to make life feel magical with very little. Movie nights. Game nights. Picnics in the yard. Dinner around the table, actually talking, actually listening.

That season gave me more joy than money ever has.

Now, let me be clear—I’m not romanticizing struggle or saying money doesn’t matter. We need it to survive this very human existence. And I’m definitely not saying prayer replaces effort.

It’s the opposite.

Pray and move.

You don’t wait for the gift—you prepare for it. You build the capacity to hold it, wield it, sustain it, all while staying rooted in Christ’s teachings. That’s the work.

And let’s be real—having a strong, grounded partner in this life? Massive bonus.

Someone who can hold you when you’re having a full-blown meltdown on the kitchen floor, sobbing because everything feels heavy and unfair. Someone who reminds you of the good seasons when this one feels endless. Someone who gently says, “This will pass—and you’re meant to learn something in this rain.”

This is me choosing not to stay stuck. Choosing faith with backbone. Choosing action without abandoning belief.

Call it punk rock. Call it disciplined faith. Call it holy rebellion against a system that says hustle harder and numb yourself along the way.

I’m choosing to live rooted, intentional, and awake.

And I’m not waiting anymore.

If you’re done waiting and ready to live awake, subscribe. We’re doing faith, life, and growth differently around here.

Subscribe now

Ingredients

• 6–6½ cups fresh-milled hard white wheat flour

• 2¼ tsp active dry yeast (1 packet)

• 2¼ cups warm water (about 105–110°F)

• ⅓ cup raw honey or maple syrup

• ¼ cup olive oil, melted butter, or avocado oil

• 1½ tsp sea salt

Fresh-milled flour is alive. It hasn’t oxidized yet, the bran is thirsty, and the gluten hasn’t had time to relax. When you rush it, you often get a loaf that’s nutritious… but stubborn.

Letting the flour rest (autolyse) matters more with fresh-milled grain

When fresh flour sits with water before yeast and salt, it allows:

• Bran to fully hydrate (this is huge)

• Gluten to begin forming on its own

• Enzymes to wake up and do their job

That means less kneading, better stretch, and more rise later.

Even 20–30 minutes helps.
An hour? Game-changing.

Plus if you are using a stand mixer mill attachment you will want to let the mixer rest as well so you do not burn it up.

Step 1: Autolyse (this is the magic)

In a large bowl, mix:

• Fresh-milled flour

• Warm water

Stir just until no dry flour remains. The dough will look shaggy and rough — that’s exactly what you want.

Cover and let rest 30–60 minutes.
No yeast. No salt. No sweetener.

Step 2: Add the remaining ingredients

After the rest:

• Sprinkle yeast over the dough

• Add honey, oil, and salt

Mix until fully incorporated.

Step 3: Knead

Knead:

• By hand: 8–10 minutes

• Mixer: 5–6 minutes

The dough should be:

• Soft

• Elastic

• Slightly tacky, not stiff

If it feels tight or dry, add water 1 tablespoon at a time.

Step 4: First rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 60–90 minutes, until doubled.

Step 5: Shape & second rise

• Punch down gently

• Divide into two loaves

• Shape and place into greased loaf pans

Cover and rise 30–45 minutes, until dough crowns about 1 inch above the pan.

Step 6: Bake

Bake at 350°F for 30–35 minutes
Tops should be golden and sound hollow when tapped.

Remove from pans and cool at least 30 minutes before slicing.

Subscribe now

Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

Subscribe now

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Fresh-Milled Hard White Wheat Bread

Recipe for 2 loaves of sandwich bread

🔗 [Link to recipe]

📖 This Week’s Free Read

Faith, Friction, And Forward Motion

Holy rebellion, intentional living, and the courage to stop waiting and start moving.

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

Ingredients That Sing:

Turkey, mushrooms, peppers, onions, garlic, bone broth, whole milk or cream, peas, and just the right touch of spice. Nothing processed. Nothing fake. Just flavor that feels like home.

The Flow:
Sauté your veggies until they smell irresistible.
Sprinkle in the flour—this is your secret thickener that sets the stage.
Slowly pour in your broth and cream, letting it all simmer into a rich, cozy base.
Fold in the turkey and peas, let the flavors mingle, and breathe in that old-school kitchen magic.

Serve It With:
• Homemade biscuits
• Sourdough toast
• Egg noodles
• Mashed potatoes
• Whatever comfort calls your name

A dish made for slow evenings, full freezers, and that deep-rooted love of feeding your family well. One bite and it feels like a song you’ve loved forever.

If this cozy, whole-food recipe found its way to your heart (or your dinner table), stick around for more. Subscribe to The Wellness Blondie and get fresh recipes, simple homestead tips, canning inspo, wellness deep-dives, and a whole lot of real-life nourishment delivered straight to your inbox.

No fluff. No fake “healthy.” Just the good stuff—rooted in tradition, crafted with intention, and made to help you thrive.

Subscribe and stay nourished.

Subscribe now

Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

Subscribe now

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Turkey à la King — The Comfort Track You’ll Want on Repeat

🔗 [Link to recipe]

📖 This Week’s Free Read

You’re Not Traumatized — You’re Avoiding the Mirror

The Cost of Avoiding Accountability in a Comfort-Obsessed Culture

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

People hate truth tellers because the truth makes them uncomfortable.
It exposes their lies, their coping stories, and the fantasy they’ve built to avoid responsibility. And once you see the lie, you can’t unsee it.

That moment of acknowledgement?
That’s where the mirror shows up.
And the mirror demands change.

Who the hell wants to do that?

It’s far more comfortable to stay tucked inside your delusion, blaming everyone else for why your life feels heavy, stagnant, or unfulfilled. Growth is inconvenient. Accountability is uncomfortable. And comfort has become the highest god of our time.

So here’s the truth bomb I’m dropping today:

Being inconvenienced or uncomfortable is not trauma.

What Trauma Actually Is (Not What TikTok Says It Is)

Trauma is not a feeling.
Trauma is not discomfort.
Trauma is not someone disagreeing with you.

Trauma is a psychological and physiological response to an event or environment that overwhelms the nervous system to the point that the brain literally rewires itself for survival.

This isn’t opinion — it’s neuroscience.

Research from institutions like the National Institute of Mental Health, Harvard Medical School, and The American Psychological Association shows that trauma can alter:

• The amygdala (fear response becomes overactive)

• The hippocampus (memory processing is impaired)

• The prefrontal cortex (decision-making and emotional regulation decline)

In other words, trauma changes how your brain processes threat, safety, memory, and emotion — often long after the event is over. This is why trauma responses are automatic, not chosen.

Examples of actual trauma include:

• Chronic neglect

• Verbal, physical, sexual, or financial abuse

• Rape or sexual assault

• Domestic violence

• Living in a consistently unsafe environment

• Life-threatening illness or injury

• Severe accidents or natural disasters

• Witnessing violence or death

• Prolonged childhood instability without safe attachment

That’s trauma.

What Is Not Trauma (Brace Yourself)

Let’s clear the air, because words matter.

What is NOT trauma:

• Someone saying something you don’t agree with

• Being told “no”

• Having your feelings hurt

• Being uncomfortable in a conversation

• Being expected to take responsibility

• Your parents working their asses off to keep food on the table without the luxury of therapy, organic groceries, and nervous-system coaches

• Being bored

• Being disciplined

• Having structure

• Being expected to function in society

Discomfort is part of being human.
Challenge is how resilience is built.
Hard does not equal harmful.

The Childhood Trauma Trend (And Where It Went Sideways)

Here’s where things get messy.

Social media — and yes, some therapists — have turned normal human struggle into pathology. Suddenly, everyone has “childhood trauma” because their parents didn’t speak in affirmations or validate every emotion in real time.

Let’s inject some historical reality here.

Gen X and Boomers did not have access to mental health care like we do in 2025.
Therapy wasn’t normalized in the 70s, 80s, or even the 90s. Mental health struggles were buried, not discussed. Many of them were raised by the Silent Generation — people shaped by war, poverty, and survival — where emotions were private and responsibility was non-negotiable.

You didn’t sit around analyzing your feelings all day.
You put on your boots and handled your shit.

And did that cause issues?
Absolutely.

But here’s what it didn’t do:
It didn’t convince an entire generation that every uncomfortable experience permanently damaged them.

Somewhere along the line, resilience stopped being taught and fragility was rewarded. Millennials and younger generations were handed language without wisdom and validation without accountability. Feelings became facts. Identity became injury. And struggle became something to be avoided at all costs.

That’s not healing.
That’s regression.

Responsibility Is the Missing Ingredient

Here’s the part people really don’t want to hear:

You are not responsible for what happened to you — but you are responsible for what you do with it.

Your trauma does not give you permission to be cruel.
It does not excuse hatred.
It does not justify perpetual victimhood.

Life is hard.
The world does not revolve around you.
No one is coming to save you.

If you spend your days being chronically offended, outraged, and miserable — congratulations, that’s exactly what your life will reflect back to you.

But if you accept that change is possible — and do the work — your life can look radically different.

More peace.
More love.
More laughter.
More fulfillment.

Final Truth (Sorry, Not Sorry)

So yeah — sorry not sorry to blow up your fantasy today.

The truth isn’t gentle.
It isn’t comfortable.
But it will set you free — if you’re brave enough to face it.

And if this made you mad?
Good. That’s usually where growth starts.

Stick Around.

If this made you uncomfortable, good — you’re probably in the right place.

I write about wellness, faith, food, healing, and hard truths without watering them down. No trend-chasing. No victim narratives. No performative healing. Just real life, real food, and real responsibility — rooted in faith and lived experience.

If you want:

• Nourishing recipes made with whole, real ingredients

• Wellness that actually works in real life

• Faith without fluff

• Truth without sugarcoating

Then you can subscribe below.
It’s free. It’s honest. And it’s for people who are ready to grow.

🖤🐝

Subscribe now

I stopped using conditioner.

Cue the gasps. The clutching of pearls. The beauty industry screaming into the void.

But here’s the thing — my hair didn’t fall out, dry up, or revolt. It actually got better. Softer. Healthier. Happier. And my scalp finally stopped acting like it was in a constant state of protest.

So let’s talk about why ditching conditioner worked for me, who it might work for you, and how I kept my waves/curls thriving without drowning them in overpriced goo.

What Changed When I Stopped Conditioning

1. Way Less Buildup (And Longer Between Washes)

This was the first thing I noticed — and honestly, the biggest win.

Conditioners, especially the conventional kind, love to coat the hair with silicones and fillers. That buildup made my hair greasy faster, which meant more washing, which meant more products, which meant… you see where this vicious cycle goes.

Once I stopped conditioning, my hair stayed cleaner longer. I could go days longer between washes without looking like I dunked my head in a fryer.

2. Softer Hair — Not Crunchy, Not Straw-Like

Everyone assumes skipping conditioner equals dry, sad hair.

Not true.

Without all the residue weighing it down, my hair actually felt softer. Not slippery-fake-soft. Real, touchable, healthy soft. The kind of soft your hair has when it’s not suffocating under layers of buildup.

3. My Scalp Stopped Itching (Finally)

This one sealed the deal.

I didn’t realize how irritated my scalp was until it wasn’t anymore. The itching, tightness, and low-grade flakes disappeared once I removed conditioner from my routine.

Less product. Less irritation. Less drama.

4. Hello Volume and Texture

Conditioner is designed to smooth — which is great if you’re chasing pin-straight perfection. But if you want body, wave, or curl definition?

Skipping it gave my hair natural lift and texture back. It stopped falling flat and started doing its thing again.

5. I Saved Money (Take That, $40 Bottles)

Let’s not ignore the obvious.

One less product to buy. One less thing marketed as “essential.” One less line item draining my wallet.

Minimalism isn’t just aesthetic — it’s financial freedom, baby.

“But You Have Curls — Didn’t They Freak Out?”

I do have some natural wave and curl, and no, I didn’t abandon them like a bad band breakup.

Here’s how I kept my ends happy without going back to conditioner:

A Little Argan Oil Goes a Long Way

After my hair dried, I applied a tiny amount of argan oil just to the ends.

Not the scalp. Not the roots. Just the thirsty tips.

This gave me softness, shine, and curl definition without buildup or heaviness.

My Deep Moisture Ritual (Every 1–2 Weeks)

Instead of daily conditioning, I went old-school and intentional.

Once every week or two, I did a deep scalp oil massage using:

• Castor oil

• Coconut oil

• Avocado oil

I massaged my scalp for about 30 minutes — slow, thorough, all over. This isn’t a rush job. This is self-care, circulation-boosting, nervous-system-calming goodness.

Then I’d leave the oil in for a couple of hours or overnight before washing it out.

The result?

• A deeply moisturized scalp

• Healthier hair growth

• No flakes, no itch, no buildup

This is how our grandmothers did it — before hair care turned into a chemical arms race.

Who Skipping Conditioner Might Be Good For

• Fine or easily weighed-down hair

• Oily or itchy scalps

• People struggling with buildup

• Anyone wanting more volume and texture

• Folks craving a simpler, more intuitive routine

Who Might Want to Modify (Not Eliminate)

If your hair is very dry, damaged, color-treated, or tightly curled, you may not want to ditch conditioner entirely. But you might:

• Condition only the ends

• Condition every other wash

• Switch to a clean, silicone-free option

• Replace daily conditioner with weekly oil treatments

The Punk Rock Truth About Hair Care

Hair care doesn’t need to be complicated, expensive, or dictated by marketing trends.

Just like food, your hair thrives when you remove what doesn’t serve it and add back what actually nourishes it.

Skipping conditioner won’t be for everyone — and that’s fine. But if your scalp is screaming, your hair is limp, and your bathroom shelf looks like a CVS aisle… maybe it’s time to question the rules.

Because sometimes the healthiest thing you can do?

Is break them.

🖤

Stick Around. I’m Just Getting Started.

If you’re tired of being told you need more products, more rules, and more nonsense — you’re in the right place.

Subscribe for real-life wellness, simple recipes, old-school kitchen wisdom, and honest takes on health, hair, food, and slowing the hell down. No fear-based marketing. No perfection. Just what actually works.

You’ll get:

• Whole-food recipes made for real life

• Wellness experiments I actually try myself

• Simplified routines that save time and money

• A little sass, a lot of truth, and zero fluff

Free. Always.
Because good information shouldn’t be gatekept.

👉 Subscribe here and let’s do wellness differently.

Subscribe now

Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

Subscribe now

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Homemade Sloppy Joe Sauce for Canning

Because sometimes you need a fast meal

🔗 [Link to recipe]

📖 This Week’s Free Read

Why I stopped using Conditioner

(and Why my hair’s thriving because of it)

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

Yield: About 5–6 half-pint jars/3 pint jars
Method: Water bath canning
Processing Time: 20 minutes (adjust for altitude)

Ingredients

• 2 tablespoons butter or avocado oil

• 2 cups finely chopped onion

• 1 cup finely chopped green pepper

• 6 cloves garlic, minced

• (2) 12 oz cans tomato paste

• 4 cups tomato sauce (or puréed tomatoes)

• ½ cup apple cider vinegar

• ½ cup molasses or ⅓ cup pure maple syrup

• ¼ cup mustard (yellow or Dijon)

• 2 tablespoons Worcestershire sauce (or coconut aminos for soy-free)

• 2 tablespoons chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons salt

• 1 teaspoon black pepper

Instructions

1. In a large, heavy-bottomed pot, heat butter or oil over medium heat.

2. Add onions and peppers; cook until softened, about 8–10 minutes.

3. Stir in garlic and cook another 30 seconds.

4. Add tomato paste, tomato sauce, vinegar, molasses, mustard, and Worcestershire. Stir until smooth.

5. Mix in chili powder, paprika, salt, and pepper.

6. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors are well combined.

7. Ladle hot sauce into hot, sterilized jars, leaving ½-inch headspace.

8. Remove air bubbles, wipe rims clean, and seal with lids and bands.

9. Process in a boiling water bath for 20 minutes (start timing once the water returns to a full boil).

10. Let jars cool 12–24 hours. Check seals before storing in a cool, dark pantry.

To Use

Brown 1 pound of ground beef, turkey, or venison. Add 1 cup of sauce, stir, and simmer until heated through. Serve on toasted buns, sweet potato rounds, or baked potatoes.

TWB Tips

• 🍯 Want it sweeter? Add an extra drizzle of molasses or maple syrup.

• 🌶 Prefer a kick? Add a pinch of cayenne or a few dashes of hot sauce.

• 🥩 For a richer flavor, deglaze your pan with a splash of beef broth before adding tomato sauce.

🌿 Stay in the Loop with The Wellness Blondie

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• Whole-food recipes you can actually make

• Easy, sustainable kitchen tips

• Inspiration for a thriving, balanced lifestyle

• Sneak peeks at new canning, preserving, and garden projects

💌 Join the tribe and nourish your life:

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Your inbox, your pace — real advice, no fluff.

Makes: about 1 ½ cups
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

• 1 (6 oz) can tomato paste

• ½ cup apple cider vinegar (or use white vinegar for a sharper taste)

• ½ cup water

• 1 small onion, finely grated (adds natural sweetness)

• 1 small clove garlic, minced

• 1 Tbsp molasses (optional, but adds depth — skip if you want absolutely no added sugar)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika or regular paprika

• ¼ tsp ground allspice (optional, gives it that “Heinz-like” warmth)

• ¼ tsp mustard powder

• 1–2 Tbsp puréed cooked apple or unsweetened applesauce (natural sweetness boost without sugar)
  
  

Instructions:

1. In a medium saucepan, combine all ingredients and whisk until smooth.

2. Bring to a gentle simmer over medium heat.

3. Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until thickened.

4. Taste and adjust seasoning — add more vinegar for tang, or more applesauce for a touch of sweetness.

5. Cool completely, then transfer to a clean glass jar or bottle.

6. Store in the fridge for up to 3 weeks.

Optional Add-Ins:

• Roasted red pepper purée: adds sweetness and depth without sugar.

• Balsamic vinegar: swap half the vinegar for balsamic for richer flavor.

• Cinnamon or clove: just a pinch can give it that nostalgic ketchup warmth.

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Your inbox, your pace — real advice, no fluff.

Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

Subscribe now

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Savory Symphonies: Roasted Beef & Hearty Broth

Your kitchen hits go deep with flavor, from roast to crockpot to canned broth.

🔗 [Link to recipe]

📖 This Week’s Free Read

The “New Poor” vs. the “Old Poor”

What We Lost When We Stopped Being Embarrassed

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

Now before anyone clutching their pearls faints like they’re in some dramatic 90s rom-com moment — nobody should be ashamed for needing help. Life happens. Jobs disappear. Medical bills hit like a plot twist nobody asked for. Sometimes you need a hand to get through a season, and that’s human.

But the way our systems were transformed? The way embarrassment was scrubbed out instead of being healed from the inside out? That changed everything.

When Needing Help Didn’t Come With a Participation Trophy

“Old poor” grew up with checks, strict lists of what they could buy, and food bank boxes handed with zero room for picky preferences. No DoorDash vibes here. You took what you got, figured out how to make it work, and prayed you had enough flour to stretch it all week.

And they were embarrassed — deeply. But here’s the kicker: that embarrassment wasn’t what made them lesser, it was what made them hungry (literally and figuratively) to get off assistance. It lit a fire. It taught them skills. It forced them to stretch food, learn recipes, repair things, hustle, grow gardens, and make something out of nothing. It created resilience.

Cue the 90s movie moment: “Get up. Lace up. We’re doing this.” — basically every sports movie ever.

The “New Poor” Era: Convenience Without the Consequences

Fast forward to now. “New poor” can get aisles of processed, ready-to-eat, microwavable everything. Stuff that requires zero cooking, zero creativity, and zero skill — which means zero growth.

The system meant to help people temporarily has become a lifestyle because it’s so easy to depend on it. Assistance went from “this is hard but necessary” to “this is convenient and normal.”

Except…it’s not normal.

Normal is:

• Working

• Paying your own bills

• Being a functioning piece of the societal garden

If nobody contributes, the whole ecosystem collapses. It’s like planting a tomato and never watering it, then acting shocked when it doesn’t grow. As Cher said in Clueless, “Hello?!”

You get out what you put in. That’s not politics — that’s literally how nature works.

Where the Real Breakdown Happened

People who were ashamed of being on assistance never healed that shame. Instead, they asked society to normalize it. And because our culture loves a good “you’re perfect, sweetie” energy (thanks, Mean Girls), we did.

But here we are:
Millions more people are on assistance and many aren’t working to get off it because they don’t feel the discomfort that used to spark action.

And our younger generations?
They aren’t being taught basic life skills — at home or in school. Not cooking. Not budgeting. Not changing a tire. Not basic home care. Not gardening. Not how the systems they depend on even function.

School teaches them to pass algebra, not pass adulthood.

So What Do We Do? We Teach. We Share. We Show Up.

If you’re someone who knows how to do… literally anything useful?
Congratulations — you’re holding gold.

And if you have a smartphone? You have a teaching tool.

It doesn’t need to be perfect. It doesn’t need a ring light. This isn’t Titanic; nobody needs cinematic lighting and a tragic love story. Just record. Upload. Share.

Can you:

• Make a loaf of bread

• Cook a cheap meal

• Change the oil

• Fix things around a home

• Grow a garden

• Preserve a harvest

• Budget

• Sew

• Can tomatoes

• Replace a toilet flapper (the most unsung hero of homeownership)

Then you can help someone become self-sufficient.

Our elders knew how to do all this. And honestly? If we don’t teach it, their knowledge disappears faster than Blockbuster did in the 2000s.

Be the Change Before the Collapse Becomes the Plot Twist

We cannot keep depending on systems to raise our kids or shape our society. If you know something — anything — pass it down. Teach your kids. Teach the younger generation. Teach strangers on the internet who genuinely want to learn but never had a mentor.

You don’t need a stage. You don’t need a million followers.

You just need the courage to share what you know.

Because if we don’t start rebuilding these basic skills, the collapse won’t be dramatic like a disaster movie… it’ll just be slow, quiet, and preventable.

And honestly? I’m not about to let everything our grandparents busted their asses for crumble because nobody wants to get uncomfortable.

It starts with one video.
One skill.
One person choosing to step up.

Let’s be that person.

🔥 Join the Rebel Revolt 🔥

We’re not here to follow the crowd—we’re here to rise, learn, and equip ourselves with the skills, knowledge, and faith to thrive. I’m sharing everything I’ve learned about wellness, homesteading, cooking, and living intentionally—all rooted in Christ.

Subscribe now and be part of a movement that’s unapologetically real, radically self-sufficient, and fiercely faithful. Let’s pass down what matters before it’s lost.

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⚡ Share This Chaos ⚡

Knowledge isn’t meant to sit quietly—it spreads when you shake things up. If something here lit a fire in you, don’t just scroll. Share it. Post it. Talk about it. Teach someone else.

Pass it on. Spread the wisdom. Stir the pot.
Because the more chaos we create in the right places, the stronger, smarter, and more capable our generation becomes.

Share

Track 01 – Roasted Beef Base
Setting the stage for a savory symphony.

Ingredients:

• 2–3 lb beef roast

• 2–3 cloves garlic, smashed

• 1–2 tsp sea salt

• 1 tsp black pepper

• 1–2 tsp fresh rosemary, chopped (or 1 tsp dried)

• 2–3 tbsp Worcestershire sauce

• 4–5 pepperoncinis

Instructions:

1. Preheat the oven to 350°F. Rub beef roast with salt, pepper, garlic, and rosemary.

2. Place roast in a roasting pan and drizzle Worcestershire sauce over the top. Scatter pepperoncinis around.

3. Roast until internal temp hits desired doneness (medium rare ~135°F, medium ~145°F).

4. Remove roast, save all pan juices, and keep the bones if you have them.

Tips from the Back of the Record:

• Peppercinis give a subtle tang and depth—don’t skip.

• These pan juices are the flavor core for your broth—collect every drop.

Track 02 – Crockpot Beef Broth Jam
Take your leftover roast and bones from Track 01 and let them sing.

Ingredients:

• Bones and pan juices from roasted beef

• 1 onion, quartered

• 2–3 carrots, chopped

• 2–3 celery stalks, chopped

• 2–3 bay leaves

• 8–10 cups cold water (enough to cover bones)

Instructions:

1. Toss bones, pan juices, and veggies into a crockpot.

2. Add bay leaves and cold water to cover.

3. Simmer on high for 4–6 hours (or low 8–10 hours for richer flavor).

4. Strain solids and reserve liquid for canning.

Tips from the Back of the Record:

• Let the broth sit a bit—fat rises to the top; you can skim for a cleaner stock.

• Don’t throw away roasted veggies—they add a sweet depth to your broth.

Track 03 – Canned Beef Broth (4 Quarts)
Your ultimate kitchen hit, preserved for anytime inspiration.

Ingredients:

• 4 quarts beef broth from Track 02

• Optional: pinch of salt per quart

Instructions:

1. Sterilize 4 quart jars, lids, and rings in boiling water for 10 minutes.

2. Bring beef broth to a rolling boil. Skim any foam/fat.

3. Ladle hot broth into jars, leaving 1 inch headspace. Wipe rims clean.

4. Place lids on jars and screw rings fingertip-tight.

5. Process in a pressure canner at 10–11 psi (adjust for altitude) for 25–30 minutes per quart.

6. Carefully remove jars, let cool 12–24 hours. Check seals before storing.

Tips from the Back of the Record:

• Always leave headspace; broth expands in the canner.

• Label jars with date and flavor notes—this album only gets better with age.

• Perfect for soups, stews, or sipping solo on a chilly day.

Suggestions for Using the Meat:

• Slice leftover roast for sandwiches or steak salads.

• Cube or shred it for stews, chili, or beef stroganoff.

• Freeze portions for quick weeknight dinners with minimal prep.

• Pair your canned beef broth with the meat from the roast for instant, rich soups or French dip sandwiches.

Optional Twist:

• Can the cooked beef in jars using broth for ready-to-eat meals, perfect for meal prep or last-minute dinners.

🎵 Stay Tuned to The Wellness Blondie

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• New whole-food recipes straight from my kitchen to yours
  Time-saving tips for preserving, canning, and cooking like a pro

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Sign up now and join a community that’s all about thriving, not just surviving. Let’s make your kitchen—and your life—a hit album worth replaying.

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Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

Subscribe now

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Pantry Hits

Soaked, Canned, and Baked Beans

🔗 [Link to recipe]

📖 This Week’s Free Read

Choosing Christ: A Baptism That Changed More Than One Life

How one teen’s step of faith opened doors, inspired hearts, and reminded us that surrendering to God can ripple far beyond what we see.

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

Growing up, my husband and I were deeply rooted in the Catholic faith. Like many in our community, we baptized our children as infants. To me, those early baptisms were a beautiful dedication—a promise to raise our children in the knowledge of Christ so that when they were ready, they could make the choice to be baptized in the Holy Spirit themselves.

My husband, however, believed that their infant baptisms were enough. At first, I struggled with this perspective. How could an infant truly make the choice that baptism requires? Baptism isn’t just a ritual—it’s a personal decision to surrender your life and love to God, to choose Him over the pull of this fleshly world. That choice, I realized, cannot be made by a baby.

So, when our 15-year-old son came to me asking to be baptized, my answer was immediate: yes. I didn’t stop to consider what my husband might think—I simply recognized the moment for what it was: his heart reaching toward God. This moment sparked a conversation between my husband and me, one that became a gift in itself.

“We were therefore buried with him through baptism into death in order that, just as Christ was raised from the dead through the glory of the Father, we too may live a new life.”

Share

We talked openly and with grace, listening to each other, questioning and learning, and ultimately growing closer as partners in faith. Through this dialogue, we came to understand not just each other’s perspectives, but also the beautiful ways God works through us when we are willing to listen and learn.

With the help of my Bible study group, we planned his baptism on a Bible study night. And of course, we celebrated with food afterward—because any good gathering in Christ’s name is better with fellowship around the table. What began as one baptism turned into three that night.

Another sister in Christ, inspired by my son’s courage to ask, also took the step to be baptized. And another young person, witnessing this act of faith, chose the same path. Just one simple act of saying “yes” created a ripple effect that none of us could have planned—and it all unfolded because we were open to God’s guidance.

This experience taught me something profound: when we open our hearts and step into opportunities God places before us, doors we never imagined begin to open. Life in Christ is full of these moments—small invitations that grow into blessings far bigger than we could see at first.

Baptism is more than a ceremony. It’s a declaration of surrender, a choice to live fully in His love. And when we honor that choice in ourselves and others, we invite not just growth in our own hearts, but in the hearts of the community around us.

God is navigating this ship. We are just along for the ride—but if we step into the waters He calls us to, we’ll see how wonderfully He can multiply our faith, our courage, and our love.

Stay Inspired and Connected
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✨ Get updates straight to your inbox.
✨ Celebrate small victories, big faith, and all the messy, beautiful moments in between.
✨ Be part of a community that chooses love, growth, and connection.

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Track 01 – Overnight Soaked Beans
The slow-burn intro that sets the stage for creamy perfection.

Ingredients:

• 1 lb dry beans (any variety: navy, black, pinto, kidney, etc.)

• Water for soaking

Instructions:

1. Rinse beans thoroughly, picking out any debris or damaged beans.

2. Place beans in a large bowl or pot and cover with 3–4 inches of water.

3. Let soak overnight (8–12 hours).

4. Drain and rinse beans before cooking or canning.
   
   

Tips from the Back of the Record:

• Soaking reduces cook time, improves digestibility, and gives a creamier texture.

• Don’t toss the soaking water—use it to water plants, but not for cooking (it can contain some anti-nutrients).
  
  

Track 02 – TWB Baked Beans
Sweet, smoky, spicy, and unapologetically bold—your pantry hits come alive.

Ingredients:

• 2 cups soaked 16-bean mix (from Track 01 Beans)

• 1 cup soaked dark red kidney beans

• 2 cups tomato sauce

• 2–3 tbsp molasses

• 2–3 tbsp brown sugar

• 2–3 cloves garlic, minced

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp mustard powder

• 1 tsp smoked paprika

• Optional: dash of hot sauce, 1–2 habaneros, or 1–2 tsp liquid smoke
  
  

Instructions:

1. Preheat Oven: 325°F for a cozy bake.

2. Mix the Base: In a large bowl, combine tomato sauce, molasses, brown sugar, garlic, salt, pepper, mustard powder, and smoked paprika. Add hot sauce or habaneros if you want heat, or a splash of liquid smoke for depth.

3. Combine Beans & Sauce: Add soaked beans (drained) to the sauce mixture and stir to coat evenly.

4. Bake: Transfer to an oven-safe casserole or Dutch oven. Cover with foil or a lid and bake 2–3 hours, stirring occasionally, until beans are tender and sauce thickened.

5. Optional Smoker Step: For a smoky twist, smoke the beans in a smoker at low heat for 1–2 hours before or after baking.
   
   

Tips from the Back of the Record:

• Sweet and savory balance is key—taste midway and adjust molasses or brown sugar if you like it sweeter.

• Spicy kicks hit differently for everyone; start small with habanero and add more if you dare.

• These beans freeze beautifully or can be canned using a pressure canner if you want long-term hits.

• Pair with cornbread, roasted meats, or enjoy solo like a chart-topping comfort classic.

Track 03 – Pressure Canned Beans
Turn your soaked beans into pantry hits that last all year.

Ingredients:

• Soaked beans from Track 01

• 1 tsp salt per quart (optional)

• Water to cover

Instructions:

1. Prep Jars: Sterilize quart jars, lids, and rings in boiling water for 10 minutes.

2. Pack the Beans: Place beans into jars, leaving 1 inch headspace. Add 1 tsp salt per quart if desired.

3. Add Water: Pour boiling water over beans, covering them completely while maintaining 1 inch of headspace.

4. Seal: Wipe jar rims clean. Place lids and rings fingertip-tight.

5. Pressure Can: Process in a pressure canner at 10–11 psi (adjust for altitude) for 25 minutes for pints, 30 minutes for quarts.

6. Cool & Store: Carefully remove jars, let cool 12–24 hours, and check seals. Store in a cool, dark place.
   
   

Tips from the Back of the Record:

• Don’t try to “water-bath” these beans—pressure canning is the safe way for low-acid foods.

• For extra flavor, add a clove of garlic or a bay leaf to each jar, but skip beans you plan to puree for soups.

• These pantry hits are perfect for quick meals: chili, soups, bean salads, or just a simple side with butter and herbs.

Suggestions for Using the Beans:

• Soups & Stews: Toss canned beans into vegetable or meat-based soups for instant protein and heartiness.

• Salads & Bowls: Mix cooled beans into grain bowls, salads, or bean salads for meal-prep magic.

• Side Dishes: Serve baked beans alongside cornbread, roasted meats, or veggies for a classic comfort combo.

• Taco or Burrito Fillings: Use seasoned beans as a base or layer in tacos, enchiladas, or burritos.

• Smash & Spread: Mash baked beans for a quick bean dip or sandwich spread.

Optional Twist:

• Add roasted vegetables, bacon, or sausage to baked beans for a richer flavor profile.

• Spice it up with extra hot sauce, smoked paprika, or chipotle for a bold twist on classic beans.

🎵 Keep Your Pantry Hits Coming

Love these bean tracks? Make sure your kitchen never misses a beat. Subscribe to The Wellness Blondie for:

• Fresh whole-food recipes straight from my kitchen

• Canning and preservation tips to keep your pantry stocked all year

• Flavor-packed meal ideas using beans, meats, and seasonal produce

• Honest, no-nonsense wellness advice to help you thrive

Sign up now and turn your kitchen into a stage for hits that nourish your body, mind, and soul.

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Welcome back to your favorite weekly pit stop for real food, real talk, and real transformation. I’ve brewed the coffee (okay, mocktail), stirred the sauce, and cracked open my brain vault to bring you another batch of curated chaos—with zero fluff, all flavor.

Gone are the days of me hoarding ideas like a dragon guarding ancestral sourdough starter. I’m sharing it all here: the recipes that fuel your soul, the reads that make you think (and side-eye the food system).

Each week I share free articles and recipes rooted in whole, real foods and simple living. Think nourishing meals, gentle wellness reminders, and encouragement for living a slower, more intentional life. If that sounds like your kind of pace, I’d love to have you here.

If you’re just lurking and haven’t subscribed yet—what are you waiting for? Trust me, this is the crunchy chaos you do want in your inbox every week.

So grab your notebook, your herbal tea (or wine—I see you), and let’s dive in.

🍽️ This Week’s Recipe

Tracks of Gold Roasted Chicken and Homemade Broth

Liquid gold in a mason jar.

🔗 [Link to recipe]

📖 This Week’s Free Read

Breaking Free From the Rat Race: My Journey Out of the Matrix

Which path will you take?

🔗 [Link to article]

A Gentle Shift for This Season

As I step into the beginning of this year, I’m intentionally slowing things down and rooting my life more deeply in Christ. Because of that, I’m pressing pause on the “for paid subscribers” section for now. This season is less about more content and more about living the life I’ve been praying for—present, purposeful, and aligned.

That said, I’m still sharing plenty of goodness, just in a different way. If you love recipes, simple nourishment, and real-life kitchen inspiration, I’m posting all of my recipes over on Lemon8 and TikTok. If short-form, visual content fits your life better than long articles right now, I’d love for you to come hang out with me there.

Thank you for being here, for supporting this space, and for giving me the grace to grow and evolve. Sometimes the most faithful thing we can do is slow down and listen.

🤍

Love the content but can’t upgrade right now? Toss a tip my way to help keep the snacks coming, the healing flowing, and the sarcasm organic. 😉 [Link to tip jar]

Keep things spicy. Stay nourished. And never stop asking the real questions.

xoxo,
Tina
The Wellness Blondie – Real Food. Real Talk. Real Healing.

📣 Share the Chaos, Healing, and Tacos

Know someone who could use a little sass, soul work, and a damn good breakfast taco? Forward this email or send them the subscribe link. Real healing gets louder when we do it together. 🖤

Let’s start the ripple.

Share

The corruption. The endless grind. The in-your-face capitalist circus that keeps you running in circles—it’s exhausting. So, what did I do?
Did I burn it all down and disappear into the wilderness like I’m auditioning for Legends of the Fall?
Nah. I’m not that dramatic... usually.

What I did was way cooler (and way more sustainable): I decided to take control. I didn’t need to go full hermit, but I did need to stop depending on the Matrix for my survival.
And yes, I’m still very much in the “we’re working on it” phase with our debt. But spoiler alert: that’s the real journey. You don’t just click your heels and land on a fully sustainable homestead. Nope. It’s more like grinding it out like it’s 1999—with a little less “I’m free!” and a lot more “Is it time for wine yet?”

The Real Work Behind Our “Get Out of the Matrix” Plan

Let’s be clear. You’ve seen the photos—people in their garden, the sun glowing, birds chirping, and not a single weed in sight. If you think that’s what real life looks like, I’ve got a bridge to sell you in The Truman Show.

Here’s what actually goes down:
I’m out there swatting mosquitoes that should be illegal, tripping over hoses, cursing like a sailor in front of my garden, and occasionally crying because I didn’t actually watch the YouTube tutorial on how to properly prune that tomato plant. Spoiler alert: you should.

But here’s the thing: I wouldn’t change it. The work, the effort—it’s all part of the magic. It’s what sets me free, and it’s what makes this whole “escaping the rat race” thing worth it. No amount of filtered Instagram content can compare to the satisfaction of knowing you grew your own food and didn’t lose your mind in the process. Well, not much of it, anyway.

And the best part? It’s like assembling your own action movie: You put in the hours, fight through the glitches, and eventually, you get the freedom of a 90s blockbuster ending.

Feeding Ourselves Without the Instagram Filters

Listen, I’m not out here with my hair perfectly styled while I gather my heirloom tomatoes in slow motion. If you want to see that, head to the “how to homestead” Pinterest boards, where everyone’s kitchen is immaculate, their aprons never get dirty, and their chickens probably come with an Instagram following.

Me?
I’m swatting at bugs, tripping over my garden tools, and praying I don’t kill everything I’ve worked so hard to grow. But here’s what’s really going down:

We grow what we can.
We forage what we can.
And when I need more, I hit up my friends and coworkers—because the barter system is so much cooler than waiting in line at Whole Foods. I show up with zucchini, they hand me tomatoes. Boom. It’s like trading cards, but for adults who care more about food than collector’s items.

Our garden is smaller now. Why? Because both of us work full-time, and guess what? Raising tomatoes doesn’t magically happen in your spare time. But the fact that we can can, preserve, and turn those veggies into home-cooked meals that don’t involve a drive-thru? That’s the real flex.

And let’s talk about chili. Is there such a thing as a “small batch” of chili? If you think so, you clearly haven’t cooked chili for a crowd. Chili is the Titanic of meals—huge, impossible to ignore, and you’re either eating it or trying to figure out where it all went. So we can that stuff. And I’m not talking about just a few jars. I’m talking enough chili to feed a small army. Or at least my family on a bad week.

Our Meat Situation, aka How We Avoid Raising 47 Animals

Now let’s talk about meat. Meat. The protein-packed life source that keeps us human. We used to raise chickens and ducks—until the chickens decided they wanted to be full-time divas. And don’t even get me started on ducks. They’re like that one friend who always wants to hang out, but you don’t actually want to hang out because they’re unpredictable and never pay for dinner.

So, we switched things up. We hunt. We fish. We trade with a local rancher for pork and beef. And guess what? It costs about $3,000 to feed our family of carnivores for a year. For that price, we’re eating like royalty—if royalty wore jeans and didn’t have to deal with the paparazzi. We get the best meat, and it’s local, grass-fed, and has zero of that sketchy grocery-store mystery.

No stress. No burnout. Just smart, sustainable choices.

Homemade Everything Because I’m Apparently a 90’s Witchy Herbalist Now

I’m not sure how it happened, but somewhere between watching The Craft for the 100th time and Googling “how to make salve,” I became the DIY queen. Chapstick? I’ve got you. Salves for dry skin? Yep, that’s me too. Homemade cleaning products that actually work and don’t give you an asthma attack? You betcha.

And you know what? I’m not even mad about it. Because let’s face it: I’m saving money, cutting out chemicals, and living the good life with my own homemade body care products. If you’d told me 10 years ago I’d be pouring coconut oil into jars like I was preparing for a natural beauty potion, I would’ve laughed and handed you a bottle of store-bought lotion.

But here I am, thriving in my 90’s witchcraft era, with a handmade pantry full of goodness.

The Secret to Not Losing Your Mind While Building a Semi-Self-Sufficient Life

Here’s the hard truth about homesteading: It’s a mess.
You can’t do it all.
You shouldn’t do it all.
And if you try, you’re basically signing yourself up for a Bridget Jones-style disaster montage where you end up buried under a pile of laundry, broken jars, and regret.

We stopped raising poultry because it was too much.
We downsized the garden when life got busy.
We accept help when it’s offered and trade produce like a 90’s barter queen.
We plan ahead.
We take breaks.
And we know when to throw in the towel and go to bed early.

And that’s the secret to avoiding a total meltdown while still trying to escape the rat race. You don’t have to be perfect. You just have to be real, and sometimes that means saying “Nope, not today,” and walking away from a half-planted bed and a dirty blender. Life’s too short.

Choosing Freedom, One Messy Step at a Time

No, this life isn’t a Pinterest board of perfect gardens and sunsets.
No, I’m not out here frolicking through the flowers like I’m in 10 Things I Hate About You.
And no, I’m not sharing every 5-minute self-care routine with perfect lighting.

But you know what? It’s ours.
It’s messy.
It’s real.
And piece by piece, season by season, we’re building something that feels like freedom. Not the fake, shiny Instagram freedom. The kind that gives you a pantry full of chili, your hands covered in dirt, and a sense of pride that no one can take away.

If you’re tired of the rat race, you don’t need to quit your job, start raising goats, or become a full-time farm influencer. You just need to start. Small. Messy. And with the sass of someone who grew up watching Thelma & Louise and knowing they would have made it out of that canyon if they had Pinterest.

Wanna Join the (Not-So-Picture-Perfect) Adventure?

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I promise you’ll get real content — no fluff, no filters, just a messy, sustainable journey where things don’t always go according to plan (and that’s okay). From DIY body care to canning mishaps and unglamorous garden moments, this blog is where the magic happens — flannel shirts and all.

So, grab your favorite mug (hopefully full of tea and not regrets), click subscribe, and let’s get real about building a life that actually works — even if it’s a little messy and full of 90s movie references.

Join the chaos. You know you want to.

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Track 01 – Whole Chicken Roast & Juicy Base
The opener that sets the tone for your culinary album.

Ingredients:

• 1 whole chicken

• 2 tbsp olive oil or ghee

• 1–2 tsp sea salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Splash of apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Rub chicken with olive oil and seasonings.

2. Roast whole chicken in the oven for 1–1.5 hours, until juices run clear and internal temp hits 165°F.

3. Remove chicken from oven, let rest, then strip the meat from the bones. Reserve the pan juices.
   

Tips from the Back of the Record:

• Save every drop of juice—it’s the flavor foundation for your stock.

• Don’t toss the skin; it adds richness when simmered into your broth.

Track 02 – Crockpot Chicken Stock Jam
Transform your leftover bones and juices into liquid gold.

Ingredients:

• Bones from roasted chicken + reserved pan juices

• 1 large onion, roughly chopped

• 2–3 celery stalks, chopped

• 2–3 carrots, chopped

• 2–3 bay leaves

• 8–10 cups cold filtered water (enough to cover)

Instructions:

1. Toss chicken bones, pan juices, and veggies into the crockpot.

2. Add bay leaves and cold water to cover.

3. Set crockpot to high and simmer for 4 hours.

4. Strain solids, pour stock into jars or canning containers, and preserve.

Tips from the Back of the Record:

• High heat in the crockpot works for quick stock, but low & slow gives even more depth if you’ve got the time.

• Add extra veggies or garlic for a personalized flavor solo.

• This is your golden ticket for soups, risottos, or a comforting cup anytime.

Track 03 – Canned Chicken Broth (4 Quarts)
From roasted whole chicken to liquid gold, preserved for anytime magic.

Ingredients:

• 4 quarts chicken broth (from Track 02 – bones + pan juices + veggies)

• Optional: pinch of salt per quart
  

Instructions:

1. Sterilize Your Gear: Wash 4 quart jars, lids, and rings in hot soapy water. Then boil them for 10 minutes to sterilize.

2. Heat the Broth: Bring your chicken broth to a rolling boil. Skim off any foam or fat floating on top.

3. Fill the Jars: Carefully ladle hot broth into the sterilized jars, leaving 1 inch of headspace at the top. Wipe rims clean with a damp cloth.

4. Seal: Place the lids on jars and screw the rings fingertip-tight—don’t over-tighten.

5. Pressure Can: Process jars in a pressure canner at 10–11 psi (adjust for altitude) for 25–30 minutes per quart.

6. Cool & Store: Remove jars carefully and let them cool 12–24 hours. Check seals by pressing the lid center—it shouldn’t pop. Label with date.

Tips from the Back of the Record:

• Headspace is key—broth expands in the canner, so give it room to breathe.

• Skim fat for a cleaner broth, or leave it for richer flavor.

• Use this album-length batch for soups, sauces, or a warm cup anytime.

Suggestions for Using the Meat:

• Dice leftover roasted chicken for salads, grain bowls, or wraps.

• Shred it into enchiladas, tacos, or chicken pot pie.

• Freeze portions in vacuum-sealed bags or freezer-safe containers for quick meals all year long.

• Use it to add protein to soups made with your homemade stock—double the flavor, double the love.

Optional Twist:

• Can the shredded chicken in jars using water or a light broth for easy, ready-to-go meals.

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