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Mexican Quinoa Salad Recipe

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Let’s Just Jump Right To The Recipe!

Tex Mex Quinoa Salad


  • 3 cups cooked quinoa*
  • 1 can black beans, rinsed
  • 1 cup corn frozen and thawed, or canned
  • 2 small avocados
  • 2 cups cherry tomatoes, chopped
  • ½ medium red onion, diced
  • ½ cup chopped cilantro
  • 2 limes, juiced
  • 2 tbsp. olive oil
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 tsp. cumin powder or to taste
  • ⅛ tsp. cayenne optional


  • Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.
  • Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.


* You’ll need to cook about ¾ cup of quinoa according to the package instructions and cool it completely. Leftover quinoa is perfect for this salad. 

Cook quinoa in vegetable broth for extra flavor. 


Store this Quinoa Salad in an airtight container, refrigerated, for up to 2 days. You can still eat it on day 3, but the avocados will brown, and the tomatoes become a bit soggy.

Home gardening tips: 17 Veggies you can grow in buckets

If you live in a small home or apartment, you don’t need to give up your dreams of having your own garden or growing our own vegetables. You can start your journey to self-sufficiency by growing nutritious vegetables in a bucket garden. Here I have some awesome tips to do just that! Growing your veggies using bucket or pots are an awesome way to get started. 🙂

Tips for starting a bucket garden

Once you get your food-grade buckets, prepare them for planting. Drill or punch a few holes in the bottom of the bucket. One hole about every three inches should do it.

Leave about two inches of loose gravel in the bottom of the bucket for better drainage. Then fill the buckets with a high-quality potting soil mix that includes peat moss and compost. Leave enough room for the plants themselves.

Plant either seeds or starter plants in five-gallon buckets. Water your crops well and check for the soil’s moisture level for further watering. Container plants usually need daily watering during summer because they can dry out rapidly.


Here are 17 of the best vegetables to grow in five-gallon buckets:


Both pole beans and bush beans will grow well in buckets.

Pole beans, which are tall, vining beans, need trellis or pole supports for the vines inserted into the bucket before you sow the seeds to prevent damage.

Bush beans, which leaf out, not up, don’t require support. Try growing three plants per bucket.


Beetroots adapt well to buckets. Sow some seeds every couple of weeks from spring through early July for a continuous harvest.


Standard carrots need a deeper container other than a bucket, but some short varieties will thrive in containers. Sow seeds at least two to three inches apart and keep the bucket in a sunny location.


Chili plants thrive in warm and sunny areas, but they can adapt to a bucket kept in a sheltered spot that receives direct sunlight. Keep buckets indoors if there is any chance of frost.


Bush-type cucumbers can be grown in five-gallon buckets full of a light, rich blend of compost, peat moss, or coconut coir and perlite. Water well.

Add a trellis or a tomato cage to help the cucumber plant grow up, not out. Water cucumbers thoroughly.

Green onions

Green onions, also called spring onions or salad onions, don’t need deep soil, making them perfect for bucket gardening. Sow onions half an inch deep into a bucket every few weeks from early spring through fall if you want a season-long supply.

Keep green onions watered in hot, dry weather.


Kitchen herbs like mint, oregano, parsley, rosemary, sage and thyme will thrive in a five-gallon bucket. You can let one plant spread and grow in one bucket.

Keep basil and coriander on your kitchen windowsill.


Most types of lettuce will grow very well in a five-gallon bucket. Plant as many as four heads per bucket.


Melons need space to grow so it’s best to plant only one melon plant per five-gallon bucket. Select dwarf bush varieties that will grow well in containers.


A single okra plant can grow well in a five-gallon bucket. Use well-drained soil and add holes in the buckets to make sure water is adequately draining as the plant grows.


Regular onions can be grown in buckets, but they need at least three inches of open soil around them to develop properly. Leave two to three onions per bucket.

Leave the bucket where it will receive plenty of light and fertilize regularly.


Sweet peppers like Bell-Boy, Gypsy and Sweet Chocolate and hot pepper varieties such as Cubanelle, Jalapeno and Red Cherry grow best in buckets. Grow one plant per bucket.


Potatoes can grow in buckets because they need depth, not space.


Plant at least 10 radish plants per five-gallon bucket. Sow the seeds about one inch deep and an inch apart. You can harvest the radishes after over a month. Re-sow for a continuous supply of radishes.

Swiss chard

Sow Swiss chard seeds an inch deep and thin out the seedlings as needed. Harvest regularly and cut away the outer leaves first.


Cherry or bush tomatoes grow well in containers. Tomato plants require even watering.

Tomatoes are very susceptible to frost. Fertilize with high-potash fertilizer designed for tomatoes for better yield.

Support the plants with stakes or a cage as they grow. Water thoroughly but don’t leave puddles because the tomatoes will crack and split.


Zucchini plants need space to grow so choose compact zucchini varieties such as Eight Ball, Geode, Jackpot hybrid, or Raven.

Use food-grade buckets to grow vegetables in your own garden even if you don’t have a lot of space at home.

For more Home gardening tips Check out these awesome tips and tricks to start planning on how to grow your own garden with what you have.

Cheesy Jalapeno Omelet

Spice up your morning with this easy and Cheesy Jalapeno Omelet. Made with eggs, jalapeno peppers, and your favorite cheese, this savory pepper omelet is the best way to start your day.

Recipe tips and substitutions

  1. To make it less spicy, remove the seeds and veins from the jalapeno.
  2. For deeper flavors, saute the diced jalapeno with chopped onions and garlic in the skillet before adding them to the scrambled eggs.
  3. Use different kinds of peppers to adjust the flavor and heat. Bell peppers are mild and sweet whereas poblanos are much spicier and smoky.
  4. Bump up the nutrients by adding in more veggies like tomatoes, onions, or chopped zucchini.
  5. Give it some protein by adding black beans, bacon, shredded chicken, or tofu to the mix.
  6. The cheese choice is yours! Feel free to use cheddar, swiss, cotija, queso fresco, pepper jack, or any cheese you enjoy.
  7. Do you like your omelets extra fluffy? Add a splash of milk or cream to the scrambled eggs.
  8. To keep your omelet from burning, make sure the skillet is not heated too high. This will scorch the outside and undercook the inside. Maintain an even medium heat and only flip the omelet when it’s ready!


  • ▢ 6 eggs
  • ▢ 2 tablespoons milk
  • ▢ 1/2 teaspoon salt
  • ▢ 1 jalapeno seeds removed and finely diced
  • ▢ 1/4 cup shredded cheddar cheese
  • ▢ 1 tablespoon butter


  • Crack eggs open into a medium-sized bowl and add milk, salt and jalapenos. Beat eggs with a fork to fully mix everything together.
  • Add butter to a large skillet over medium high heat. Once butter is melted, pour in 1/2 of the egg mixture into the skillet.
  • Cook eggs until firm, about 3-4 minutes. Add 1/2 of the cheddar cheese to one side, and then fold the other side over making an omelet. Continue to cook for 1-2 more minutes on both sides until crispy and fully cooked.
  • Remove from skillet and repeat directions to make the other omelet. Serve and enjoy!

did you make this?


don’t forget to leave a comment & rating below! 🙂

Healthy Homemade Tuna Salad

Healthy tuna salad is a light, refreshing meal packed with fresh herbs, crunchy garden cucumbers, and the delightful twist of freshly squeezed lemon juice. You can make so many different meals with this tuna salad! Here are some ideas!

Tuna sandwiches

Tuna cheese melts

Serve as a dip with carrots, celery, and crackers.

Add to the top of a bed of fresh lettuce.

Place sliced cheese on crackers with a small dollop of tuna salad on top.

Pita pocket with lettuce, tomato, and tuna salad.

Make it a wrap 

Serve it over some cooked pasta.

Swap out the celery for cucumber.

Make a Mexican version by adding cilantro, lime juice (instead of lemon), and a dash of cumin.

For some sweet crunch, dice up some fresh apples to add to the salad. Add walnuts for some Waldorf inspiration.

Add diced hard boiled eggs.



Healthy Homemade Tuna Salad Recipe


  • 4 cans tuna – I like Wild Planet
  • 1 recipe homemade avocado mayo
  • I lemon, juiced
  • 2 stalks celery, diced
  • 1/2 onion, finely diced
  • Handful fresh herbs (optional)
  • salt and pepper to taste


Make a batch of my favorite homemade avocado mayo. I promise you it is super simple.

In a large bowl, add canned tuna (drain, if needed) and mayo.

Dice onions and celery. If you have kids, I suggest dicing the onions into really small pieces.

Chop herbs and add to bowl. This step is totally optional, but fresh herbs add so much brightness and flavor to the salad.

Squeeze lemon juice over the top.

Mix well and serve.


  • Fresh cilantro is my favorite herb to add, but you could also add a handful of fresh parsley or basil.
  • This recipe utilizes my favorite homemade avocado mayo. You could substitute it for store-bought, if needed. Always opt for avocado mayo, because most other types are made with unhealthy, refined vegetable oils.
  • For extra lemon flavor, add the zest of one lemon.
  • Tuna packed in water, olive oil, or just salt will work with this recipe. Make sure to drain the tuna before making this recipe.
  • Try to pick the best quality tuna you can afford. Wild and sustainably caught fish is the top choice.

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Potato and Chorizo Tacos

Potatoes and chorizo or chorizo con papas are traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. 


▢1 tbsp. Coconut oil optional
▢1 cup Onion white, minced
▢3 cups Potato peeled, diced
▢1 cup Vegan chorizo, cooked (see note)
▢12 Corn tortillas
▢1 cup Your favorite salsa


1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.

2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.

3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.

4. Add cooked chorizo to the pan and mix well. Cook for one more minute.

5. Season with salt and pepper.

6. Serve with warm tortillas and the salsa of your choice.

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Nutritious and simple to make bread recipes

homemade bread is quite easy to make, even for beginners. But if you’re somewhat of a bread expert, you can always try recipes that require a bit of skill and technical know-how. So fire up the oven and try the following homemade bread recipes.


No-Knead Bread

No-knead bread is not only convenient but also requires very few ingredients and equipment. It is also a perfect recipe for people with little to no experience baking. The preparation of the dough itself takes no more than five minutes.


6 1/2 cup all-purpose flour
3 cups warm water
1 cup hot water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt


In a mixing bowl, combine warm water, flour, yeast and salt until the mixture is sticky.
Let the dough rest in a warm area (near the stove or a preheated oven) until it doubles in size.
Refrigerate the dough for a minimum of four hours. You can also keep it refrigerated for several days.
Take out the dough and mold it on a floured surface according to the desired shape.
Let the dough rest. It should continue to expand. As it rises, preheat the oven to 450 degrees Fahrenheit.
When the dough is ready, make even horizontal or diagonal cuts across the surface. Transfer it onto a pizza stone or a cast-iron pan.
Place the stone or pan atop a broiler pan to create steam as the dough bakes. Steam keeps the bread crispy on the outside and fluffy on the inside.
Bake the dough for 40–45 minutes or until golden brown.

Seeded flatbread

Flatbread is a type of unleavened bread that only requires flour, water and salt to make. It is extremely versatile, as it can be served alongside meat, chicken, salads or dips. Plus, you can also introduce flavor and crunch to the classic flatbread by adding various seeds.


2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon sugar
1/3 cup mixed seeds (sunflower, sesame, mustard, coriander)
2 scallions, sliced
1 cup buttermilk
4 tablespoons olive oil
1 teaspoon salt


In a mixing bowl, combine the dry ingredients. Add the seeds and scallions.
Make a well in the center of the bowl and add the buttermilk. Stir the mixture until a dough forms and you can shape it into a ball.
Let the dough rest for 30 minutes.
Heat the oven to 300 degrees Fahrenheit.
Set the dough on a floured surface and divide it into four. Use a rolling pin to flatten out each piece until it is 1/8–1/4 of an inch thick.
In a cast-iron pan, heat a tablespoon of olive oil. When the oil is hot, add a piece of dough. Cook for about three minutes. Flip and cook the other side for three minutes more.
Repeat the process for each piece of dough.
Transfer the flatbreads onto a baking sheet. Sprinkle salt to taste.

Potato peel focaccia

This recipe introduces a clever twist to the classic Italian focaccia by using potato peels.


1 cup potato peels
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons yeast
4 tablespoons olive oil
2 teaspoons butter


Boil the potato peels for 20–30 minutes or until tender.
In a mixing bowl, combine flour, salt and yeast.
Blend the peels and the remaining cooking water into a puree.
Pour the puree into the dry ingredients. Mix until a dough forms. Cover the bowl using plastic wrap or a large enough lid. Refrigerate the dough for at least 12 hours.
Use olive oil to grease two large pie pans. Separate the dough into two equal pieces and knead each piece into a ball. Let the dough balls rest until each piece has filled its pan.
Heat the oven to 425 degrees Fahrenheit and drizzle the dough balls with olive oil. Sprinkle salt to taste.
Bake the dough balls for 25 minutes or until golden brown.
Remove from the pans and let it cool.

There is nothing quite like slicing into a piping hot loaf of bread to start the day. After all, bread is not only one of the most versatile sources of wholesome calories but also a powerhouse food. Fortunately, homemade bread is not only easy to make but also ridiculously delicious. It is also extremely versatile, as it can be paired with practically any dish, jam or spread.

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How to Make Homemade Ketchup (from Fresh Tomatoes)

In this article: Learn how to make your own homemade ketchup using fresh tomatoes from your garden.

Ketchup. It’s a favorite among lots of people. We joke that kids think of ketchup as its own food group. But there’s just something about this condiment that makes it a must have.

When I first started growing tomatoes with the intent to preserve, I focused on tomato sauce. Afterall we eat pizza and pasta every week. Sauce goes in chili. It goes in soups. It made sense that I focused my preservation in that area.

But now, after a few years (or decade….) under my belt, I have branched out. I have my store of sauce, salsa, and tomatoes for the year. Now it’s ketchup time!

This homemade ketchup is amazing. This ketchup tastes just like ketchup should- and I know exactly what goes into it. Even the pickiest eater gobbles it up just like the stuff from the store.

So, if you are ready to make your own homemade ketchup, from your homegrown or local tomatoes, let’s get started!

How to Make Homemade Ketchup


How to Make Homemade Ketchup (from Fresh Tomatoes)

yield: 4 CUPS

prep time: 15 MINUTES

cook time: 4 HOURS

additional time: 15 MINUTES

total time: 4 HOURS 30 MINUTES

Delicious and health homemade ketchup made from fresh tomatoes

This ketchup recipe can be canned using a water bath canner. I have included directions on how to can as well. Here’s what you need to make this homemade ketchup:

Homemade Ketchup Ingredients

  • 5 lbs tomatoes- cored and seeded
  • 1 onion
  • 3-4 cloves garlic
  • ⅓- ½ cup raw sugar
  • ¾ cup white vinegar
  • ¾ tablespoon salt
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ¼ tsp celery seed
  • ¼ tsp cloves
  • Dash black pepper

You will also need the following supplies if possible:

Kitchen scale

Large stock pot

Large bowls

A high speed blender ( or food mill/fine strainer/immersion blender)

A slotted spoon

A canning pot

Jars (with lids and rings)

Canning tools

Now that you’ve got your supplies ready, let’s make ketchup!

Start by prepping your tomatoes. I used mostly Romas, but added in a few other sauce and paste varieties for an added flavor balance. Weight is the most important thing here, but sauce tomatoes have less water content, meaning you won’t have to cook your ketchup as long.

Remove the stems, cores, and as many seeds as you can. You need 5 lbs of tomatoes after removing the cores and seeds.

I placed my large pot on my scale, zeroed it out and started filling the pot with tomatoes.

Once you have all 5 lbs of tomatoes, add the onion and garlic to the pot and place the pot on the stove.

Cook the tomatoes over medium heat. Cook and simmer the tomatoes for about an hour, stirring occasionally.

You may need to squish down the tomatoes and stir a bit to prevent burning on the bottom of the pan. If you find that the bottom of the pan is scorching, reduce the heat.

Once the tomatoes have cooked, it’s time to strain and puree the ketchup for the first time.

I use my high speed blender for this step. You can use a food mill or a fine sieve, but my food blender does a really good job of making the homemade ketchup really smooth.

Working in batches, use a slotted spoon to transfer tomatoes to your blender. The more juices you remove in this step, the more quickly your ketchup will cook down.

Blend on high speed for a few minutes until very smooth.

Transfer the ketchup to a bowl while you finish the rest of the tomatoes.

Throw out the juices in the pot and set back on the stove.

Add the pureed tomatoes back into the pot.

Add in the rest of the ingredients (sugar, vinegar, spices) and bring to a boil over medium heat.

Reduce the heat to medium-low and simmer for about 3 hours, stirring occasionally.

How long it takes to cook down will depend on how much of the juices you removed in the previous step and how thick you like your ketchup.

It will take a minimum of 3 hours, most likely. As it cooks the ketchup will reduce down by about ½-¾ the amount you started with.

When the ketchup has reached the thickness you want, you need to puree it one last time. This step is optional, but if you want the mouthfeel of traditional store bought ketchup, it’s a step you don’t want to skip.

Again, I use my blender but you can press it through a fine mesh strainer or food mill if you wish. You can use an immersion blender, but in my experience they don’t have a high enough speed to get the homemade ketchup really smooth.

Instructions Outline
Remove cores and seeds of your tomatoes. You need 5lbs after removing.
Place tomatoes in a large pot. Add onion and garlic
Simmer for 1 hour, stirring occasionally
Drain as much liquid as possible, and puree the tomatoes, onion, and garlic using a high speed blender (or stainer/food mill)
Pour the ketchup back into the large pot and add the rest of the ingredients (vinegar, sugar, spices)
Bring to a boil then reduce heat and simmer, stirring occasionally for about 3 hours, or until the desired thickness is reached.
Puree the ketchup in a high speed blender, on it’s highest speed until very smooth.
Pour into half-pint or pint sized jars.

Wipe the rims clean and place on lids and rings
Process in a boiling water bath canner for 15 minutes.

Once the homemade ketchup is done, it’s time to prepare your canning supplies.

Wash pint or half-pint jars, lids, and rings in hot soapy water and set them to dry.

How to Can Homemade Ketchup

Fill your canning pot with water and set it on the stove to heat.

Fill jars with hot ketchup, leaving a ¼ inch headspace and run a knife down the sides to remove air bubbles.

Wipe the rims of the jars with a clean damp cloth and place on clean lids.

Tighten the rings finger tight.

Process in boiling water for 15 minutes (for both pints and half-pints). Start your timer when the water starts to boil.

After 15 minutes, remove the lid from the canning pot and turn off the heat. Allow the jars to sit for 5 minutes in the water before removing.

Set the jars on a towel in an undisturbed spot overnight. Check for correct seals before storing.

How Much Ketchup Does This Recipe Make?

As written, this recipe will make about 4 cups of ketchup. So 4 half-pints or 2 pints.

Tastes for ketchup can be subjective, so if this is your first time making this recipe, try a small batch like this first to make sure you like the flavor. Trust me- my very first homemade ketchup recipe year ago, used apple cider vinegar. And NO one liked it. It was quite a waste!

This recipe doubles and triples well.

10 lbs of tomatoes will yield 4 pints/ 8 half pints.

15 lbs of tomatoes will yield 6-7 pints/ 12 half pints.

Not canned, this ketchup recipe should keep in the fridge for 2-3 weeks. Same goes for after you open a new jar.

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Chocolate Chai Coffee Recipe

The presence of some chocolate chai loose leaf tea in our inventory sparked some inspiration for an experiment.
Chocolate is rich. When we eat a chocolate bar we savor the flavor, roll the chocolate over our tongues so that we can taste thoroughly. Chai too is rich. Tea in itself however can tend to be bold, and rich, however both the chocolate and the chai in this tea lend themselves to combining with a rich cream or milk as well as sweetener to fully highlight the flavors.

In comes coffee – coffee is strong. When combined with Chocolate Chai Tea, coffee acts as the base and provides the vehicle for the chocolate and chai flavors. Then add cream and a sweetener, and you have coffee with a kick, chocolate chai tea with a boost. Overall – super delicious!


Chocolate Chai Coffee Recipe

Brewing the brew:
Using a french press, place 4 tablespoons unflavored coffee inside. Add 2 teaspoons chocolate chai tea to the press. Add hot water and allow to sit 4-5 minutes to make 2 cups of coffee-chai-tea brew.

Add creamer, milk, almond or cashew milk, and sweetener to taste. I recommend a thick creamer or whole milk, or a thicker almond or cashew milk as is often found in the refrigerated section. Agave nectar makes a fantastic sweetener as it blends well with the chocolate, chai, and coffee.


Let us know how your Chocolate Chai Tea Coffee turned out!

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Morir Soñando (milk and orange juice drink), a marvelous caribbian beverage that should be the official drink of the summer. It’s a very easy recipe too, you could be enjoying this in no time!

The silky combination of milk and the refreshing orange taste is what dreams are made of. Morir Soñando is the perfect drink to refresh and nourish.

Morir Soñando is a uniquely-caribbian islands staple The name at least is (Orange Julius is a similar drink with a much less poetic name. I haven’t been able to track the origin of the drink, or how it came to acquire the name, but it’s clear that it has existed for generations in the Dominican Republic and Caribbean islands –or at least as long as we’ve had refrigeration.


There’s an old wives’ tale that says that people shouldn’t drink milk and orange juice together. Morir Soñando proves it wrong.


Without the special order of preparation specified in the recipe, the mix will curdle. Having all the ingredients cold before mixing is the trick. Sugar has nothing to do with it.

Morir Soñando is usually served as a dinner drink or a mid-afternoon snack. As a bonus to the thirst-quenching, heat-busting goodness of this drink, it is also very nutritious, and perfect as a snack for the little ones.


There are few things you can change in Morir Soñando, it is a drink of few ingredients and simple preparation. Even so, different homes may have different versions.

Something we have done with our recipe is to offer a few changes that you can make to adapt it to some special diets. Yes, you can make a vegan Morir Soñando, and likewise a dairy-free one. And if you are looking to reduce your sugar consumption, we also offer you information on how to do it. It is important to remember that these changes will change the taste, but not so much that you can not enjoy a glass of ice-cold Morir Soñando.


4 cup evaporated milk

¾ cup sugar (brown granulated), (optional may not use it all)

1 tablespoon clear vanilla extract, (optional)

2 cup of ice cubes, (may be crushed ice)

2 ½ cup orange juice, (best fresh)


Chill milk. Add sugar to milk to taste. Stir in vanilla. Add ice and stir. Pour in the orange juice and stir.

Serve immediately. Enjoy!


The trick for the milk not to curdle is keeping the milk (and the whole drink afterward) at a very low temperature.

How to make morir soñando de limón (and other fruits)

Other less-common options include using lime juice (half the amount of the orange juice) or passion fruit juice (same amount as orange juice.

Low-carb morir soñando for diabetics

Diabetics or those on low-carb diets take note, you can skip the sugar or go low on sugar.

Low-fat morir soñando

If you are mindful of your fat consumption try  low-fat, the taste is slightly different but it works just fine. 

Vegan morir soñando

If you are a vegan, you can use almond milk instead of regular milk, the taste is different, but it still is very delicious.

If you tried this recipe let me know!

Maria J 💜 – The Naturally Blooming

If you’d like more homemade Ideas check out my other recipes and be sure to subscribe to my free newsletter for latest recipes sent straight to your inbox 📨

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Further Reading

How to Make Sourdough English Muffins

Sourdough English Muffins Recipe

Learn how to make healthy and delicious sourdough English muffins with this simple step-by-step recipe.


  • 2 1/2 cups flour
  • 1 cup water
  • 1/2 cup fed sourdough starter
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • coconut oil


1. The night before you want sourdough English muffins stir in a glass bowl 2 cups flour, 1 cup of filtered water, stir & add 1/2 cup fed sourdough starter. Watch my sourdough bread blog for more information in this if needed.

2. Cover it with a towel and let it sit at room temperature for 12- 24 hours to allow the sour dough starter to bubble up. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

3. After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda and stir.

4. Preheat your cast iron skillet or stainless steel pan (well preheated). I find works good too, on low and add a little coconut oil.

5. Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they needed more flour.

Notes: Add a bit more flour, to bubbled mixer to prevent it turning out like pancakes, if sticking on hands you can add a bit of flour to hands.

6. Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.

7. Reduce the heat to low for about 10 minutes so the dough has a chance to rise.

8. Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

9. Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.

10. After they are cooked all the way through, slice them open and enjoy!


As with any recipe, the type of flour you use, as well as humidity and quality of the starter will cause each situation to need slightly different amounts of flour. As you get familiar with this recipe you will know exactly how much flour is needed by feel. If your English muffins are turning out like pancakes, you definitely need more flour. They should not be flat. Also, cooking technique does have a lot to do with it as well. The dough needs to hit a hot cast iron skillet, so that it doesn’t stick, but it needs to be quickly reduced so they have a chance to rise and cook through!

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