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.

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

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

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

Never miss a recipe, wellness tip, or homestead hack! Subscribe to my newsletter for:

• 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:

Subscribe now

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.

🌿 Stay in the Loop with The Wellness Blondie

Never miss a recipe, wellness tip, or homestead hack! Subscribe to my newsletter for:

• 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:

Subscribe now

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

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

Love these kitchen hits? Don’t miss a single track. Subscribe to The Wellness Blondie for:

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

• Behind-the-scenes homesteading, gardening, and wellness wisdom

• Sober-living inspiration and honest wellness advice

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.

Subscribe now

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.

🎵 Stay Tuned to The Wellness Blondie

Love these kitchen hits? Don’t miss a single track. Subscribe to The Wellness Blondie for:

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

• Behind-the-scenes homesteading, gardening, and wellness wisdom

• Sober-living inspiration and honest wellness advice

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.

Subscribe now

🎶 Track Title: Jellied Cranberry Sauce – The Sweet Symphony of the Season 🎶

Ingredients (makes about 3 pints):

• 4 cups fresh cranberries

• 1 cup water

• 1½ to 2 cups sugar (adjust to your sweetness groove)

The Jam Session:

1. Add cranberries and water to a large saucepan. Bring to a boil and cook until the berries burst and soften — about 10 minutes.

2. Pour the mixture through a fine mesh strainer or cheesecloth, pressing gently to separate the juice from the pulp.

3. Set those cranberry “guts” aside — don’t toss them! They’re about to become something amazing.

4. Return the strained juice to the pot and stir in the sugar.

5. Bring to a rolling boil, cooking until it reaches the jelly stage (around 220°F or when it coats the back of a spoon).
   Ladle into hot jars, leaving ¼ inch headspace, seal with lids, and water bath for 10 minutes.

Encore:
Once cooled, you’ll have a smooth, jellied cranberry sauce that’s equal parts tart, sweet, and nostalgic — perfect for spreading, slicing, or spooning straight from the jar.

🎤 Bonus Track Note:
The cranberry “guts” you set aside didn’t miss the show — they starred in my Cranberry Jalapeño Chutney, turning leftovers into a fiery, flavor-packed encore!

🎶 Track Title: Cranberry Jalapeño Chutney – A Little Sweet, A Little Heat 🎶

Ingredients (turn up the flavor):

• 4 cups fresh cranberries

• 2 jalapeños, finely chopped (keep the seeds if you like it wild)

• 2 cloves garlic, minced

• 1 cup sugar (raw cane or coconut sugar for a wholesome twist)

• ½ tsp cinnamon

• ¼ tsp ground cloves

• ½ cup water
  

The Jam Session:

1. Drop everything into a saucepan and bring it to a steady boil—let those cranberries pop like the beat of a drum.

2. Reduce the heat and let it simmer for about 20–25 minutes, stirring now and then so it doesn’t stick.

3. Once it’s thick, glossy, and smells like holiday magic with a kick, it’s ready to cool.

4. Spoon into jars and refrigerate, or process in a water bath canner for 10 minutes to make it shelf-stable.

Bonus Track Ideas:
🎸 Spread it over cream cheese and crackers.
🥁 Pair with roasted turkey or pork.
🎤 Stir a spoonful into grain bowls or sandwiches for that tangy heat encore.

🎶 Track Title: Cranberry Mason Jar Juice – Sweet, Simple, & Sealed with Love 🎶

Ingredients (for one quart jar):

• 1 ½ cups fresh cranberries

• 1 cup sugar (raw cane or coconut sugar for a real-food vibe)

• Hot water to fill the jar
  

The Mixing Session:

1. Toss the cranberries into a clean quart-sized mason jar.

2. Add the sugar and give the berries a gentle smash — just enough to crack a few and release that ruby color.

3. Pour hot water to the top, leaving about ½ inch of headspace. Stir lightly to dissolve the sugar.

4. Wipe the rim, seal with a lid and band, then water bath for 20–30 minutes.

5. Let it cool and store in a cool, dark spot for 4 weeks to let the magic happen.
   

The Encore:
After a month, strain the liquid and enjoy a vibrant, naturally flavored cranberry juice — tart, sweet, and pure perfection. Sip chilled, mix into mocktails, or use as a base for festive punches.

🌿 Stay Connected & Preserve with Me

If you love real, wholesome food, seasonal eating, and the magic of canning and preserving, join our community! By subscribing, you’ll get:

• Tried-and-true recipes for jams, jellies, sauces, and grab-and-go meals

• Inspiration for simple, wholesome living that nourishes your body and soul

Sign up today and never miss a post — let’s make your kitchen a place of abundance, creativity, and wellness.

Subscribe now

“She is like the merchant ships, bringing her food from afar. She gets up while it is still night; she provides food for her family and portions for her servant girls.”

🌿 Subscribe for More Goodies

Are you loving these faith-filled, whole-food creations as much as I love sharing them? 🌸
Subscribe to The Wellness Blondie for more nourishing recipes, homestead inspiration, and soul food for the heart. You’ll get new goodies straight from my kitchen (and my walk with God) sent right to your inbox — because living well starts with what we feed our body and our spirit. 💛

Subscribe now

Ingredients
For the crust:

• 1 ½ cups crushed graham crackers (or finely ground oats for a whole-grain option)

• ¼ cup melted butter (or coconut oil)

• 2 Tbsp maple syrup or honey

For the filling:

• 3 medium ripe bananas (spotted but not mushy brown)

• 3 large egg yolks

• ½ cup maple syrup, honey, or coconut sugar

• 3 Tbsp cornstarch (or arrowroot powder for grain-free)

• 1 ½ cups whole milk (or coconut milk for dairy-free)

• ½ cup heavy cream (or coconut cream for dairy-free)

• 2 Tbsp butter (or ghee/coconut oil)

• 1 tsp pure vanilla extract

• Pinch of sea salt
  

Optional topping:

• Whipped cream or whipped coconut cream

• Banana slices, toasted coconut, or shaved dark chocolate

Instructions

1. Make the crust:
   Preheat oven to 350°F. Combine crumbs, melted butter, and sweetener. Press into a 9-inch pie plate. Bake 8–10 minutes, just until set. Cool completely.
   

2. Prepare the banana custard:

   • In a blender or food processor, puree bananas until silky smooth.

   • In a medium saucepan, whisk together egg yolks, sweetener, cornstarch, and salt until smooth. Slowly whisk in milk and cream.

   • Cook over medium heat, whisking constantly until thickened (about 8–10 minutes). It should coat the back of a spoon.

   • Remove from heat. Stir in the pureed bananas, butter, and vanilla until smooth.
     

3. Chill and set:
   Pour filling into the cooled crust. Let it cool to room temp, then refrigerate for at least 4 hours (overnight is best).
   

4. Top and serve:
   Spread with whipped cream, and garnish with banana slices or a sprinkle of toasted coconut.
   

Optional whole-food swap:
If you’d rather skip cornstarch, arrowroot or tapioca starch both work beautifully — just use 1:1.

✨ Share This & Spread the Word

If this recipe or message filled your heart (and maybe your belly too!), don’t keep it to yourself — share it!
Pass it along to a friend, post it on your socials, or tag me so we can keep spreading the good Word and the goodness of whole, real food together. 🙌
Let’s keep shining His light — one homemade bite at a time. 🍞💫

Share

Serves: 6–8
Prep Time: 20 minutes (plus soaking time)
Cook Time: 1 hour

Before You Begin: Preparing the Duck

If you’re using wild duck breasts, this step makes all the difference.

1. Soak the duck breasts in cold water for 24 hours to draw out the blood.

2. Drain, pat dry, then tenderize by puncturing the meat with a fork or lightly pounding with a meat mallet.

3. Soak again in salt water (about ¼ cup salt per quart of water) for several hours to further cleanse and tenderize.

4. Drain, rinse, and pat dry before cooking.

This old-school method — the kind passed down through generations — gives you duck that’s mild, tender, and ready to soak up every Cajun spice in the pot.

Ingredients

Protein:

• 4–6 wild duck breasts, prepared as above, sliced into bite-sized pieces

• ½ lb smoked sausage or andouille, sliced

• 1 lb chicken thighs or breasts, diced

• Optional: ½ lb shrimp (for a surf-and-turf twist)

Veggies (Cajun Trinity):

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

Rice & Liquids:

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken or duck broth (homemade if possible)

• 2 tbsp duck fat or avocado oil

Seasonings:

• 1 ½ tsp smoked paprika

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp cayenne pepper (adjust to your heat level)

• 1 tsp sea salt

• ½ tsp black pepper

• 2 bay leaves

Optional Garnish:

• Fresh parsley, green onions, and a squeeze of fresh lemon juice

Instructions

1. Brown the meats:
   In a large Dutch oven, heat duck fat or oil over medium heat. Add sausage and cook until browned. Remove and set aside.
   Add chicken and duck pieces to the same pot and brown on all sides. Don’t overcrowd — let that color develop. Remove and set aside with the sausage.

2. Sauté the veggies:
   Add onion, bell pepper, and celery to the pot. Cook 5 minutes, scraping up the browned bits from the meat. Stir in garlic and cook another 30 seconds.

3. Build the flavor:
   Add paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Stir well, coating the veggies in the seasoning.

4. Add rice and broth:
   Stir in rice, then return all the browned meats to the pot. Pour in broth, bring to a simmer, then reduce heat to low.
   Cover and cook 25–30 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.

5. Optional shrimp:
   Stir in shrimp during the last 5 minutes of cooking, just until pink.

6. Finish & serve:
   Remove bay leaves, fluff the rice, and garnish with parsley, green onions, and a touch of lemon juice.

Homestead Notes

• If you’ve got duck fat from rendering, use it — it adds richness and that perfect Cajun smokiness.

• Wild duck cooks quickly — don’t overdo it or it’ll toughen.

• A cast iron Dutch oven is your best friend for this dish — it holds heat beautifully and gives everything that rustic depth of flavor.

From My Kitchen to Yours

There’s something special about taking what your husband brings home from the land and turning it into a warm, nourishing meal. Every stir of the pot reminds me that the Lord blesses us not just with food, but with the ability to create — to take what’s given and make it something beautiful.

This jambalaya is more than a meal. It’s a reflection of gratitude, of hard work, and of the joy that comes from feeding those we love.

🍽️ Subscribe for More

If you loved this recipe, subscribe to The Wellness Blondie to get more whole-food recipes, homestead tips, and wellness inspiration straight from my kitchen to yours. 🌿

Subscribe now

💛 Share This Recipe

If your pioneer husband brings home wild game or you just love a good Cajun meal, share this post with someone who’d appreciate a bowl full of Southern comfort and Northern heart.

Share

If real, homemade food with a little edge is your vibe, you’re in the right kitchen.
Subscribe below to get my latest recipes, wellness tips, and homestead hacks straight from The Wellness Blondie — no fluff, no fads, just whole food made with heart (and maybe a little rebellion).

🔥 Stay inspired. Stay nourished. Stay real.
Because good food should always feed the soul — not just the plate.

👉 Subscribe now and never miss a recipe drop!

Subscribe now

Tracklist of Ingredients:

• 1 box elbow macaroni — your classic base, ready to soak up all that cheesy magic

• 1 brick sharp cheddar — bold and unapologetic, laying down the flavor foundation

• 1 brick cream cheese — smooth operator bringing that creamy texture

• 1 log goat cheese — the tangy wildcard that keeps things interesting

• (Optional guest star: Gouda) — smoky, buttery notes that melt like a dream

• Seasoning salt & cracked black pepper — the background beat that makes every bite sing

• Panko breadcrumbs — for that golden, crunchy top layer that adds the perfect finale

Why You’ll Love This Hit:

This isn’t your average mac and cheese — it’s comfort food turned masterpiece. Creamy, rich, and layered with flavor, this version hits every note. The goat cheese adds a tangy surprise, while the panko topping gives you that crave-worthy crunch. A dash of seasoning salt and pepper brings balance and depth, so each forkful is smooth, sharp, and perfectly seasoned.

Best Paired With:

• Crispy fried or oven-baked chicken — because that crunch-on-creamy combo is pure harmony

• BBQ ribs, pulled pork, or brisket — smoky meets cheesy in a duet that never misses

• Roasted or grilled veggies — add some earthy sweetness to balance the richness

• Solo act — grab a fork, cue up your favorite playlist, and let it shine on its own

🎶 Bake it golden, serve it hot, and let the crowd (or just your family) go wild.

This side dish doesn’t just accompany the meal — it headlines.

🎸 Directions — Turn Up the Heat & Break the Rules

Step 1: Boil It Like You Mean It.

Grab your favorite pot (the one that’s seen things). Fill it with water, toss in a pinch of salt, and bring it to a rolling boil. Throw in your elbow macaroni and cook until it’s just shy of perfect — think al dente, not mushy. Drain it, but don’t rinse — we want that starch to hang around for extra creaminess.

Step 2: Melt Down the System.

In a saucepan, drop your cream cheese, sharp cheddar, and goat cheese like a lineup that refuses to play pop radio. If you’re feeling bold (and you should be), invite Gouda to the jam session. Add a splash of milk or cream to loosen things up, then stir over low heat until everything’s melted and silky.

Step 3: Season Like a Rebel.

Now crank up the flavor — toss in a hit of seasoning salt and cracked black pepper. Taste. Adjust. Repeat until it feels like a riot in your mouth. This is your mac — make it loud, make it proud.

Step 4: Bring It All Together.

Pour that molten cheese masterpiece over your macaroni. Stir until every noodle is drenched in creamy rebellion. Spoon the mix into a baking dish like you’re layering a legacy.

Step 5: Top It Like You Mean It.

In a small bowl, mix panko breadcrumbs with a drizzle of melted butter (or olive oil if you’re keeping it clean). Sprinkle it all over the top like confetti at a basement show.

Step 6: Bake to Golden Glory.

Slide that bad boy into a 375°F oven and bake for about 20–25 minutes, or until the top is golden, crispy, and begging to be devoured.

Step 7: Serve It Loud.

Scoop it up while it’s hot and melty. Pairs perfectly with BBQ, fried chicken, roasted veggies, or just a fork and your favorite 90’s playlist.

💥 Final Note from The Wellness Blondie:

Real food doesn’t have to play nice. It can be bold, loud, unapologetically creamy — and still made with real, whole ingredients. So crank the oven, grab a spoon, and feed that inner rockstar.

ChatGPT said:

🐝 SHARE THE LOVE — THE WELLNESS BLONDIE STYLE 🖤

Did this creamy, crunchy, cheese-loaded masterpiece hit the spot? Don’t keep it to yourself — spread the flavor rebellion!

💥 Share this recipe with your fellow food lovers, homesteaders, and anyone who still believes real food should taste like comfort and confidence had a baby. Whether they’re BBQ masters, kitchen newbies, or fellow 90’s souls craving nostalgia — they deserve a bite of this.

✨ Tag @TheWellnessBlondie when you make it — I want to see your golden tops, gooey middles, and that first-bite grin.

Let’s bring homemade back, one bold, real-food recipe at a time. 🧀🔥

Share

Ingredients:

• 1/2 gallon water

• 1/2 cup kosher salt

• 1/3 cup sugar

• 1/2 ounce Instacure No. 1 (sodium nitrite)

• 1 tablespoon cracked black pepper

• 1 tablespoon toasted coriander seeds

• 6 bay leaves, crushed

• 1 tablespoon mustard seeds

• 1 tablespoon dried thyme

• 1 teaspoon caraway seeds

• 1 cinnamon stick

• 5 chopped garlic cloves

• A 3 to 5-pound venison roast (shoulder, neck, or hind leg recommended)

• Optional but recommended: 2–3 cups of beer (your choice; darker ales or stouts give rich, malty flavor)

Instructions:

1. Prepare the Brine:

   • In a large pot, combine all ingredients except the venison roast and beer.

   • Bring to a boil, stirring to dissolve the salts and sugars.

   • Remove from heat and let the brine cool to room temperature.

2. Brine the Venison:

   • Place the venison roast in a non-reactive container (glass or food-grade plastic).

   • Pour the cooled brine over the meat, ensuring it’s fully submerged.

   • Cover and refrigerate for 5 to 7 days, turning the meat daily to ensure even curing.

3. Cook the Beer-Braised Venison:

   • After brining, rinse the venison roast under cold water.

   • Place it in a pot just large enough to hold the roast.

   • Add a mixture of fresh water and beer—enough to mostly cover the meat.

   • Bring to a boil, then reduce heat to a gentle simmer.

   • Cook for 3 to 5 hours, until the meat is tender and shreds easily with a fork.

4. Serve:

   • Remove the roast from the pot and let it rest for 30 minutes before slicing.

   • Serve with boiled potatoes, carrots, and cabbage, or slice cold for sandwiches.

🥄 Tips & Variations:

• Beer Choice Matters: Light ales or lagers brighten the dish, while darker stouts or porters add richness and depth.

• Spice Boost: Toss in a few extra bay leaves or a teaspoon of pickling spice for more aromatic flavor.

• Leftovers: Make a hearty hash by sautéing chopped corned venison with onions and potatoes for breakfast.

If you’re loving these wild game and preserving recipes, let’s keep this goodness flowing! 🦌✨ Subscribe for more,

Subscribe now

share with others,

Share

and drop a comment

Leave a comment

—let’s inspire one another to nourish our bodies, honor God’s provision, and celebrate the blessings He gives in every meal. 🙏💛

Servings: 4–6
Prep Time: 15–20 minutes
Cook Time: 3–4 hours

🌿 Ingredients:

• 1 whole wild duck (3–5 lbs), cleaned and trimmed

• 2 tbsp olive oil or duck fat

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 carrots, chopped

• 2 parsnips, chopped

• 2–3 medium potatoes, cubed

• 1 cup celery, chopped

• 1 cup mushrooms, sliced (optional, adds umami)

• 1–2 tbsp apple cider vinegar (or lemon juice)

• 4–5 cups low-sodium chicken or vegetable broth (enough to cover the duck halfway)

• 1 cup dry red wine (optional, adds depth)

• 2 tsp fresh thyme

• 1 tsp fresh rosemary, chopped

• 2 bay leaves

• 1–2 tsp smoked paprika (optional, adds warmth)

• Salt & pepper to taste

• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prep & season the duck:

   • Pat the duck dry and rub with salt, pepper, and smoked paprika (if using).

   • Optional: Rub inside and out with 1 tbsp apple cider vinegar to help mellow gaminess.

2. Brown the duck:

   • Heat oil or duck fat in a large heavy pot (Dutch oven works best) over medium-high heat.

   • Brown the duck on all sides, about 5–7 minutes per side, then remove and set aside.

3. Sauté vegetables:

   • In the same pot, add onion, garlic, carrots, celery, and mushrooms. Sauté 5–7 minutes until fragrant and lightly golden.

4. Deglaze & build the stew:

   • Pour in wine (if using) and scrape up browned bits from the bottom.

   • Nestle the whole duck into the pot. Add broth until the duck is half-submerged.

   • Add thyme, rosemary, bay leaves, and remaining apple cider vinegar.

5. Simmer low & slow:

   • Bring to a gentle simmer, then cover and cook on low heat for 2.5–3 hours (or in a 325°F oven for 2.5–3 hours).

   • Check halfway, basting with the broth to keep the duck moist.

6. Add root vegetables:

   • About 45–60 minutes before serving, add potatoes, parsnips, and any extra carrots. Continue simmering until vegetables are tender and duck meat is falling off the bone.

7. Finish & serve:

   • Remove bay leaves. Gently shred or serve the duck as-is with meat falling from the bones.

   • Adjust salt & pepper, stir in fresh parsley, and serve hot.

🔑 Tips for Taming Gaminess:

• Vinegar or lemon juice: Lightens strong flavors without overpowering the stew.

• Long, slow cooking: Ensures meat is tender and gamey notes mellow.

• Aromatic herbs & root vegetables: Balance richness and add earthy sweetness.

• Optional milk soak: For extremely strong wild ducks, soak the duck in milk for 2–4 hours before cooking.

💛 Share This Recipe

When your pioneer husband brings home wild game from the fields, it’s a blessing — and turning those gifts into a hearty stew is one way we honor Him. Share this recipe with someone who loves wholesome, real-food meals made with gratitude and intention. Tag me @thewellnessblondie — I love seeing how you transform God’s provisions into nourishment for your family.

Share

🍯 Subscribe for More Goodness

From the garden, to the field, to the skillet — the Lord has blessed me with the skill to take what He provides and create meals that nurture the body and soul. Join The Wellness Blondie community for more recipes, homestead inspiration, and soul-satisfying wellness tips. Together, we’ll celebrate provision, creativity, and the joy of cooking with purpose.

Subscribe now

🔥 Genre: Backyard Blues meets Homestead Rock

🎸 Vibe: Slow-smoked, bacon-wrapped, sweet-heat perfection

Brine (24 hours)

• 4 cups cold water (plus ice as needed)

• 1/4 cup kosher salt (or 3 tablespoons fine sea salt)

Tenderize soak (baking soda bath)

• 4 cups cool water

• 1–2 teaspoons baking soda (about ½ tsp per cup) — soak 15–20 minutes only

The mains

• 4 duck/goose breasts (about 6–10 oz each) — scored skin in a crosshatch

• ~8 slices thick-cut bacon (2 per breast) — or turkey bacon for a lighter option

• 1 to 1½ cups Blackberry Habanero BBQ sauce (homemade) — reserve ~½ cup for finishing and serving

• Fresh cracked black pepper to taste

• 1 teaspoon garlic powder (optional)

• Toothpicks to secure bacon

Track Notes (The Process):

Start with those beautiful wild goose and duck breasts — give them the spa treatment they deserve.

Soak for 24 hours in salted water to draw out the blood, rinse clean, then score the skin in a crisscross pattern.

Next, let them take a quick dip in a baking soda and water bath to tenderize (about 15–20 minutes tops). Rinse again and pat dry like you mean it.

Now cue up your smoker. While it’s preheating to 225°F, paint each breast with a whisper of your Blackberry Habanero BBQ sauce — just enough to kiss the meat, not drown it.

Wrap each breast in bacon, securing the ends with toothpicks like guitar strings holding this whole song together.

Smoke low and slow, letting the aroma build like a good drum solo — steady and deep.

When the internal temp hits 135–140°F (medium-rare), brush on another layer of that sweet, spicy gold and let it tack up under the smoke for the final encore.

Rest the meat for 10 minutes before slicing. The juices will sing, trust me.

Flavor Notes:

🔥 Smoky

🍇 Sweet

🌶️ Spicy

🥓 Savory

— all in perfect harmony.

Perfect Pairings (Bonus Tracks):

• Creamy smoked gouda mac & cheese – for a rich encore.

• Roasted sweet potatoes or parsnips – the earthy sweetness keeps tempo with the blackberry heat.

• Grilled asparagus or Brussels sprouts – adds that charred crunch every good song needs.

• Homemade cornbread with honey butter – to mellow out the spice and seal the deal.

Liner Notes:

This track hits different with a glass of iced herbal tea or a crisp sparkling mocktail.

Best enjoyed outdoors, with good company, smoke in the air, and gratitude in your heart.

🔥 Subscribe to Never Miss a Recipe! 🔥
Join The Wellness Blondie community and get the latest wholesome recipes, canning tips, and homestead-inspired meals delivered straight to your inbox. From garden-to-grill goodness to homemade pantry staples — you’ll never run out of flavor or inspiration again.

🍯✨ Subscribe today and let’s keep real food thriving — one recipe at a time!

Subscribe now

Yields: 8–10 biscuits
Prep time: 10 minutes
Bake time: 15 minutes

🌾 Ingredients:

• 2 cups whole wheat pastry flour (or sub half all-purpose + half spelt for a lighter texture)

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt

• 6 tbsp cold grass-fed butter (or cold coconut oil for dairy-free)

• ¾ cup buttermilk (see below for homemade version)

• 1 tsp raw honey (optional, adds a subtle sweetness)

🧈 Homemade Buttermilk Sub:

Mix ¾ cup milk (whole, almond, or oat) with 1 tsp apple cider vinegar or lemon juice. Let it sit for 5 minutes until curdled.

👩‍🍳 Instructions:

1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in your cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs (little pea-sized bits of butter are perfect).

4. Add honey (if using) and pour in the buttermilk. Stir gently until just combined — don’t overmix!

5. Turn the dough onto a lightly floured surface and fold it over itself 4–5 times. This creates those dreamy flaky layers.

6. Pat or roll dough to about ¾ inch thick. Cut with a biscuit cutter or glass.

7. Place on the baking sheet so the edges just touch (this helps them rise taller).

8. Bake 12–15 minutes or until golden brown on top.

9. Optional: Brush the tops with a touch of melted butter or honey when they come out of the oven.

🍯 Tips & Whole-Food Substitutions:

• For extra flavor, mix in fresh herbs like rosemary or chives.

• Use almond flour (1 cup) + oat flour (1 cup) for a gluten-free version (add 1 egg for structure).

• For heartier biscuits, replace ¼ cup of the flour with ground flaxseed.

💛 Share This Recipe

If these biscuits make your heart (and your kitchen) a little warmer, share this recipe with a friend who loves simple, real food made from scratch. Tag me @thewellnessblondie so I can see your beautiful creations — there’s nothing sweeter than watching others nourish their families with love and intention.

Share

🍯 Subscribe for More Goodness

Join The Wellness Blondie community for more whole-food recipes, homestead inspiration, and soul-nourishing wellness tips. From the garden to the skillet, I’ll share the simple, sustaining practices that help you thrive — body, mind, and spirit.

Subscribe now

Challenge accepted.

I only needed one, but they came in a pack of six — so naturally, I had to get creative. One batch turned into two: a blackberry habanero grilling sauce and a spicy homemade BBQ sauce that packs a serious punch. And because around here we live by waste not, want not, the leftover habaneros are getting dehydrated and turned into a bold, smoky grilling rub that’ll light up any backyard cookout.

So grab your apron (and maybe a glass of milk for backup), because we’re diving headfirst into these fiery, flavor-packed recipes — a little wild, a little sweet, and 100% TWB-style badassery.

🔥 Subscribe to Never Miss a Recipe! 🔥
Join The Wellness Blondie community and get the latest wholesome recipes, canning tips, and homestead-inspired meals delivered straight to your inbox. From garden-to-grill goodness to homemade pantry staples — you’ll never run out of flavor or inspiration again.

🍯✨ Subscribe today and let’s keep real food thriving — one recipe at a time!

Subscribe now

Track 1: Blackberry Habanero Grilling Sauce

🔥 Genre: Sweet Chaos Meets Backyard Smoke

Starts soft with the deep, jammy hum of ripe blackberries — then the habanero drops like a surprise guitar solo that wakes your senses up in the best way. It’s bold, it’s bright, and it clings to duck or goose like it was made for it. Wrap those smoky breasts in bacon and you’ve got yourself a chart-topper.

Ingredients:

• 2 cups blackberries (fresh or frozen)

• 1 large habanero, minced

• 1 cup tomato sauce

• ¼ cup apple cider vinegar

• ¼ cup honey or maple syrup

• 2 tbsp molasses

• 1 tbsp Worcestershire sauce or coconut aminos

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp sea salt

• ¼ tsp black pepper

• Juice of ½ lemon

• ¼–½ cup water
  

Directions:

Simmer berries till soft and syrupy, then blend and strain for that silky finish. Add everything else, crank the heat till it bubbles, then drop it to low and let it groove for 20–25 minutes. Taste, tweak, and thicken. Cool it down and bottle the magic.

💿 Best paired with: Duck, goose, pork, or anything wrapped in bacon.

Track 2: Spicy Habanero BBQ Sauce

🔥 Genre: Smoke, Sweat & Rock ‘n’ Roll

This one kicks harder — smoky tomato base, sweet undertones, and a slow-building heat that hits the back of your throat just enough to remind you you’re alive. The kind of sauce that begs to be slathered on grilled chicken or brushed over ribs while your favorite 90s track blares in the background.

Ingredients:

• 1 cup tomato sauce

• ¼ cup apple cider vinegar

• ¼ cup honey or maple syrup

• 2 tbsp molasses

• 1 tbsp Worcestershire sauce or coconut aminos

• 1 habanero, finely minced

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp mustard powder

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp cayenne (optional for that encore burn)

• 1–2 tbsp water if needed
  

Directions:

Throw it all in a saucepan and whisk like you mean it. Bring it to a simmer, then let it ride low and slow for 20 minutes until thick, glossy, and ready to steal the show. Cool, jar, and stash in the fridge — it only gets better with age.

💿 Best paired with: Chicken, ribs, pulled pork, or roasted veggies with attitude.

Bonus Track:

Those extra habaneros? Slice, dehydrate, and grind ‘em into a Spicy Grilling Rub. A little goes a long way — think smoky heat that sticks around just long enough to remind you who’s boss.

💀Track 3: The Spicy Habanero Garlic Rub

🔥 Genre: Smoke, Sweet Heat & Controlled Chaos

This rub hits like your favorite 90s track — starts smooth with garlicky depth, then builds into that slow, smoky burn that keeps you coming back for more. Born from leftover habaneros that refused to be wasted, it’s proof that a little creativity (and spice) goes a long way. Perfect on duck, goose, pork, or anything begging for attitude.

Ingredients:

• 3 dehydrated habanero peppers, sliced and ground

• (Optional) 4–6 dehydrated chili peppers — I had some on hand and thought they’d add great dimension and a mellow smoky note

• 2 tbsp garlic powder (or homemade dehydrated garlic)

• 1 tbsp onion powder

• 1 tbsp smoked paprika

• 1 tbsp coarse sea salt

• 1 tbsp coconut sugar or raw cane sugar (balances and caramelizes)

• 1 tsp black pepper

• 1 tsp cumin

• ½ tsp mustard powder

• ½ tsp dried thyme or oregano (optional, but adds an herbal edge)

• Optional: ½ tsp ground coriander for a smooth citrusy undertone
  

Directions:

1. Dehydrate (if not already): Slice your habaneros (and chili peppers, if using) thin and dry them at 125°F (52°C) for 8–10 hours until crisp.

2. Grind: Once cooled, grind into powder. Gloves on — trust me.

3. Mix: Combine all spices in a bowl and stir until evenly blended.

4. Store: Keep sealed in a glass jar in a cool, dark place.
   

🔥 How to Use:

• Rub generously on duck, goose, pork, or chicken before grilling or smoking.

• Blend with olive oil for a quick marinade.

• Sprinkle over roasted veggies or even popcorn when you’re feeling bold.

⚡ TWB Pro Tip:

Want to mellow the heat? Add ½ tsp dried orange peel or maple sugar for that smoky-sweet harmony.

💿 Best Paired With: A backyard full of laughter, the smell of bacon-wrapped wild game on the grill, and your favorite throwback playlist blasting through the speakers.

🔥 Share These BBQ Recipes 🔥

If your grill’s fired up and your taste buds are screaming more please, don’t keep the flavor to yourself! 💀
Share these BBQ recipes with your fellow food rebels — the hunters, the homesteaders, the backyard pit bosses who appreciate a little sweet heat and a lot of real-food attitude.

Tag @TheWellnessBlondie and show off your creations — I love seeing your spins on these fiery favorites! Let’s spread the smoke, the spice, and the TWB-style badassery one plate at a time. 🖤🔥

Share

Want more unapologetic tips, real-food hacks, and smart wellness advice straight to your inbox? Join the Holistic Hive and never miss a chance to turn your kitchen into a thriving, flavorful, and organized sanctuary. Because life’s too short for stale food—or boring wellness advice.

Subscribe now

Listen, we all know the struggle: you buy a giant bag of rice, beans, oats, or flour, thinking “I’ll get through this in a few months,” and then—bam!—moth invasion, stale flavors, or the dreaded clump monster shows up. Enter: dry goods canning with a vacuum sealer.

Yes, I said it. You can basically make your pantry last forever with a little know-how, a vacuum sealer you can snag on Amazon for a reasonable price, and some smart jar strategy.

Why You Should Try This

• Keeps dry goods fresh: No more stale oats or rancid nuts.

• Bug-free: Pantry pests are a nightmare, and this keeps them out for good.

• Portion control & organization: Buy in bulk, store in smaller jars, and never fight with giant awkward bags again.

• Saves money: Bulk buying = cheaper. Vacuum-sealed jars = less waste.
  

What You Need

• A basic vacuum sealer (Amazon has plenty under $100 that work perfectly).

• Wide-mouth mason jars or canning jars with lids.

• Dry goods: rice, oats, lentils, beans, nuts, flour, quinoa, pasta, or anything you go through regularly.
  

Step-by-Step Guide

1. Prep your jars: Clean thoroughly and dry completely. Nothing ruins your hard work like a damp jar.

2. Fill jars: Portion your bulk goods into the jars. You don’t need to overthink—just make sure you leave some space at the top so the vacuum can do its magic.

3. Vacuum seal: Attach the jar lid to your vacuum sealer (most models come with a jar attachment hose). Watch it suck out all the air and seal tight. You’ll hear the satisfying “click” and know you’re done.

4. Label & store: Write the product and date on the jar. Stack them in your pantry, cabinet, or shelf. Look at all that organized glory.
   

Tips & Tricks from the Wellness Blondie

• Mix jars for rotation: If you use rice and beans regularly, label jars “A” and “B” so you’re always rotating stock.

• Freeze flour & nuts before sealing: If you want to be extra sure there are no bugs lurking, freeze for 24–48 hours before sealing.

• Don’t skimp on jar size: Smaller jars = easier access, less exposure to air, and no lifting giant bags when you need 1 cup of rice.

• Use immediately for opened jars: Once you break a seal, consume within a reasonable timeframe. Vacuum sealing slows spoilage but doesn’t stop it forever once the air’s back in.
  

Why I Love This

I’ve learned the hard way—giant bags of pantry staples always seemed to attract moths or go stale faster than I could use them. Since I started vacuum sealing into jars, my pantry looks beautiful, everything stays fresh, and I rarely panic about food waste. Plus, it’s oddly satisfying watching the vacuum suck all the air out and seeing the tight, perfect seal.

Wellness Blondie Final Note

Dry goods canning isn’t sexy. It’s not a fancy recipe or a magic potion. But it’s smart. And smart is exactly what keeps a busy wellness-focused kitchen running smoothly. Get your jars, get your vacuum sealer, and get your pantry thriving.

Share the Pantry Magic 🥫✨

Loved this guide to keeping your dry goods fresh, organized, and moth-free? Don’t keep all that pantry power to yourself! Share this article with your friends, neighbors, or anyone who’s tired of stale oats and buggy beans. Let’s make every kitchen a thriving, organized haven—one vacuum-sealed jar at a time.

Share

The leaves are turning, the air is crisp, and there’s a chill that makes you want to snuggle under a blanket with something warm in your hands. Yes, friends… soup season is upon us, and I am in absolute heaven. There’s something magical about a pot simmering on the stove or a crockpot bubbling away, filling the house with warmth, comfort, and the smell of home.

Whether you’re looking for hearty, stick-to-your-ribs soups or light, nourishing broths, I’ve got you covered. These soups are simple to make, whole-food friendly, and perfect for those cozy evenings when all you want is a blanket and a bowl of warmth.

Hungry for More?
Don’t miss a single bowl of wholesome goodness! Subscribe to The Wellness Blondie for more hearty recipes, kitchen tips, and wellness inspiration delivered straight to your inbox. Your next favorite meal (and wellness hack) is just a click away.

Subscribe now

🍲 Cozy Soup Ideas to Try

1. Butternut Squash Soup

Smooth, creamy, and slightly sweet, this soup is autumn in a bowl.
Why it’s amazing: It’s naturally sweet, velvety, and packed with vitamin A—perfect for cozying up on a chilly evening.
View Recipe »

2. Chicken & Wild Rice Soup

Chunky chicken, tender wild rice, and colorful veggies make this soup a classic.
Why it’s amazing: High in protein, comforting, and satisfying without being heavy—like a warm hug in a bowl.
View Recipe »

3. Beef & Barley Soup

Hearty, stick-to-your-ribs soup with tender beef, nutty barley, and plenty of vegetables.
Why it’s amazing: Packed with protein and fiber, it’s filling and perfect for a wholesome family dinner.
View Recipe »

4. Lentil & Vegetable Soup

Plant-based, protein-packed, and full of earthy flavor.
Why it’s amazing: Lentils give you plant protein and fiber while the veggies deliver nutrients and vibrant color.
View Recipe »

5. Potato Leek Soup

Smooth, creamy, and soothing with a gentle oniony flavor.
Why it’s amazing: Comforting and creamy, this classic soup feels indulgent without any guilt.
View Recipe »

6. Tuscan White Bean Soup

White beans, kale, and Italian herbs make this soup hearty yet light.
Why it’s amazing: Hearty, nourishing, and full of Italian flavor, it’s perfect for a cozy night in.
View Recipe »

7. Cabbage Soup

Simple, nourishing, and colorful.
Why it’s amazing: Quick, budget-friendly, and detoxifying, this soup feels wholesome while staying light.
View Recipe »

8. Minestrone Soup

A classic Italian favorite that’s flexible and full of veggies, beans, and pasta or quinoa.
Why it’s amazing: Endless veggie goodness in one bowl—healthy, colorful, and satisfying.
View Recipe »

9. Creamy Broccoli Soup

Bright green, smooth, and full of wholesome flavor.
Why it’s amazing: Creamy comfort without being heavy, plus broccoli gives you a punch of vitamins and minerals.
View Recipe »

10. Stuffed Pepper Soup

All the flavor of stuffed peppers without the hassle of baking individual peppers.
Why it’s amazing: Combines protein, veggies, and rice in a single cozy bowl—simple, hearty, and flavorful.
View Recipe »

🥄 Tips for Making Soup Season Extra Cozy

• Crockpot convenience: Most of these soups can simmer while you go about your day—come home to a warm, ready-to-eat meal.

• Double batch & freeze: Many of these soups freeze beautifully. Make extra and stash in glass containers for quick dinners.

• Whole-food swaps: Use cashew cream or coconut milk for creaminess, and swap in gluten-free pasta or cauliflower rice as needed.

• Add herbs & spices last: Fresh herbs and a squeeze of lemon or splash of vinegar can really brighten up your soup right before serving.

Soup season is about more than just food—it’s about slowing down, getting cozy, and nourishing your body and soul. So grab your favorite blanket, pour yourself a bowl of something warm, and let the chill outside melt away.

Share the Deliciousness!
Soup season is better when shared. Invite friends or family over for a cozy bowl, pass along your favorite recipe, or snap a pic and tag someone who would love this comfort in a bowl. Good food warms the heart — and the more, the merrier!

Share

Subscribe now

Spooky Sweet Potato “Monster” Mash

Servings: 2–4 | Prep + Cook Time: 20 minutes

Ingredients:

• 2 medium sweet potatoes, peeled and chopped

• 1–2 tbsp coconut oil or ghee

• 1/4 tsp cinnamon

• Pinch of nutmeg

• Pinch of salt

• 1–2 tbsp maple syrup or honey (optional, for sweetness)

• Black sesame seeds or pumpkin seeds (for “monster eyes”)

Instructions:

1. Boil or steam sweet potatoes until soft, about 12–15 minutes.

2. Drain and mash with coconut oil, cinnamon, nutmeg, salt, and maple syrup (if using).

3. Spoon mash into a serving dish and create “monster eyes” with black sesame seeds or pumpkin seeds.

4. Optional: drizzle a little extra maple syrup on top for a spooky-glazed effect.

Protein Pairing Ideas:

• Roasted chicken breasts or thighs

• Pan-seared salmon or white fish

• Grilled pork chops

• Sauteed tempeh or tofu for a plant-based option

Why it’s amazing: Quick, minimal ingredients, naturally sweet, festive for spooky season, and pairs beautifully with nearly any protein for a balanced meal.

Loved this spooky mash? Share it with friends and family—easy, festive, and wholesome for cozy fall vibes!

Share

Serves: 4–6

Ingredients:

• 1 lb ground beef or turkey

• 3 bell peppers, diced

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 cup cooked rice or cauliflower rice

• 1 can diced tomatoes

• 4 cups broth

• Salt, pepper, paprika
  
  

Instructions:

• Brown meat on stovetop. Add veggies, rice, broth, tomatoes. Simmer 20–25 min. Crockpot: add everything raw, cook low 6 hrs or high 3 hrs.

Loved this recipe? There’s plenty more where that came from. Subscribe and join me in the kitchen as we turn simple, whole ingredients into something soul-nourishing. No fluff — just real food, real talk, and a whole lot of flavor.

Subscribe now