Simple, Whole Wheat Einkorn Bread |

This is a partnership post with Jovial Foods. A company, built on integrity, that I proudly indorse.

Since starting on my own real food journey, bread has always been an area in which I’ve struggled. In the beginning of my journey, I was honestly overwhelmed by all of the negative information surrounding a food which, since the days of old, has always been considered a source of sustenance. Most of the information I was learning about had to do with the phytic acid within the bran of the wheat berry.

I wrote about this information in a recent post I wrote called, The Tangled Web of Bread.

Over the years I’ve soaked my grains, sprouted them, made sourdough and fermented them, purchased a grain mill and freshly milled them all for the sake of making nutrient dense baked goods for my family. I’ve been cautious as I’ve experimented with different methods of baking bread making sure to filter out dogma from truth. Yet, one thing that I’ve seen grow tremendously over the past five years is the amount of people switching to a gluten-free diet in the name of gluten intolerance, not celiacs disease.

In my research I’ve often wondered, “is this a fad or is there something behind this growing phenomenon.” I’ve learned that it’s a bit of both. Many people have jumped on the bandwagon of eating grain free diets; however, there are many families that truly have gluten intolerances.

For me, it clicked once I learned about ancient grains and how they differ from modern, hybrid grains. (If you’re unfamiliar with this topic, please read my recent post called, The Tangled Web of Bread. ) I learned that modern grains have 3 times more gluten than ancient varieties of grain. When I learned that, I knew right away that our modern agricultural methods for developing wheat that yields more grains and produces lighter, fluffier, loaves of bread has a lot to do with why we are seeing so many gluten intolerant people today. Also, the mineral content for modern wheat is about 30% – 40% less than those of ancient grains. Additionally, the increase in gluten means that the composition of wheat flour today compared to wheat flour a few hundred years ago is very different.

Simple, Whole Wheat Einkorn Bread |

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A Simple, Chicken and Spinach, Green Enchilada Casserole |

Over the past few days my boys and I have spent most of our time enjoying the outdoors. It’s really difficult to contain us inside when the skies are singing, the forests are coming to life, and we can cast our sweatshirts away for plain t’s. This is what I LOVE about homeschooling, we get to learn through nature and exploration.

We’ve hit the bike trails to identify many types of birds flying overhead.


We went out a bit too early to forage for morel mushrooms but had fun in nature nonetheless. We reviewed our rules of being in nature, identified trees, weeds, and even sighted a giant snapping turtle along the way.  (If you’re new to foraging with kids, read my post from last year called, Foraging Outdoors with Children.)

A Simple, Chicken and Spinach, Green Enchilada Casserole |

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5 Years of My Humble Kitchen & Giveaway! |

It’s truly unreal to think that I’ve been sharing about food, urban homesteading, faith, and family for 5 years! What started as a few readers listening to my heart and following my family’s food life has turned into a blossoming community where we have been able to become a part of one another’s lives.

It’s a beautiful thing.

5 Years of My Humble Kitchen & Giveaway! |

Many of you have been on this journey with me since the beginning when this place was called, A Little Bit of Spain in Iowa. Others have recently joined the new My Humble Kitchen community since having subscribed to the free 25 day grace journey to real food I launched in January. Either way, I’m so happy to have you and very blessed to call you my internet friends.

My husband, Gabe, is often times shocked that I don’t seem to run out of things to say. Although this is true, what I often do forget about is that we are all on different stages of our journey to eating wholesome, nourishing foods. I realized this when I launched the 25 day grace filled journey to real food and had over 6,000 people subscribe to the free email campaign. It was amazing to me that so many people were still needing basic information to switch from unprocessed foods to real food. The testimonials I have received from people having completed the campaign have brought tears to my eyes. God has used me to get this information out and he blessed me abundantly, through you.

This is the direction in which I would like to see My Humble Kitchen go. My heart is for teaching and so I would love to see My Humble Kitchen grow to be a resource for those seeking to live their lives eating wholesome, real foods.

But, I need your help.

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Pakistani Recipe - 1 Recipe, 2 Meals |

The spring time is generally a busier season for me. With spring cleaning, gardens to sow, 2 boys and a husband in baseball, we seem to fill our days quite easily. It’s in this season that I make a lot of slow cooker recipes, rice cooker recipes, and 1 recipe-2 meal creations. With our busy spring schedule, I’m all about saving time in the kitchen.

The good thing is that saving time in the kitchen doesn’t mean to sacrifice flavor… especially when it comes to Pakistani curry cooked two ways. I originally saw this meal over at Whole New Mom. It was definitely my style of food so I had to give it a try. As I usually do, I modified the recipe a bit and my family loved it. So much so, that I included it in my menu plan and my subscribers enjoyed it as well.

What I love about this recipe is that it makes a big batch which can be re-used in another meal during the week. The filling is rich and savory, made with ground beef and potatoes, and then simmered in a tomato sauce with Indian spices. What I love about this meal is that you can use any type of curry you may have on hand or make at home. It can be as spicy or as mild as you like it. I prefer it mild.

For my family, with 2 young boys and 1 toddler, I can make one batch and have enough filling to make another meal in the week. However, once my boys start becoming adolescents, I’ll most likely have to double the batch. The filling, in my opinion, tastes even better served the next day so it makes your second meal taste even better than your first.

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It’s Simple Lives Thursday!

My favorite day of the week where you share your tips and recipes for living a simple life. Whichever blog that you choose to link up your post, it will show up on all 4 sites! As a reminder, this blog hop is a way to share with many people your posts on what you are doing to live a simple life. Whether that’s gardening, raising urban chickens, homeschooling, sewing, making your own deodorant, or cleaning supplies… we want to know about it! If you’re into homeopathy, ways to save $ by conserving energy or other ways to live frugally… we want to know about it! If you bike, cook real food, homestead or farm… we want to know about it!

Your Hosts

  1. Millie from Homespun Oasis
  2. Diana from My Humble Kitchen

Please read and follow the Simple Lives Thursday bloghop rules

1. If linking real, traditional and simple recipes, please make sure all ingredients used are whole. Such as whole grains, vegetables, legumes, meats, even sugar. In order to keep the integrity of “nourishing” food, we will delete any recipes that utilize processed, boxed foods. We are definitely not going to be ingredient policeman, however, please note that this is a hop hosted by advocates of the real, local and sustainable food movements.

2. Please link your posts back to one of the hosting blogs. This is a common blog hop courtesy. This link helps build the Simple Lives Thursday community by sending your readers to all of the other participants posts. We all end up sharing and learning from each other.

3. No giveaway away or otherwise primarily advertising oriented posts. Keep your topics to fit our simple living theme of “consume less, produce more.” We will delete posts that don’t fit.

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Sugarin' In The City - Making Maple Syrup at Home |

Making maple syrup at home is something I’ve been wanting to do for a long time; however, living in the midwest, I wasn’t sure if it was something we could pull off. You see, our spring season is very unpredictable from one year to the next and the temperatures need to be in the right “zones,” both morning and evening, in order for sap to flow. In Iowa, some years we’ve experienced frigid cold temperatures until the middle of April while other years we’ve seen a heatwave ensue in early March. In order for sap to flow, daytime temperatures need to rise above freezing (32 degrees Fahrenheit / 0 Celsius) and nighttime temperatures need to fall below freezing. Generally the sap starts to flow between mid-February and mid-March.

Besides our unpredictable Midwest temperatures, another battle was finding a tree nearby to tap. That’s right, we’re urban homesteaders so we don’t have a backyard woodlot filled with trees. I’ve learned that it is very important to be located near the tree you tap so that you can empty your bucket when it fills. Depending on the temperatures and the sap flow, you may need to empty your bucket 1 to 2 times per day.

I’m happy to say that besides some of these odds, we did it! We made our own maple syrup at home!

Sugarin' In The City - Making Maple Syrup at Home |

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