zucchini bread

This post is part of Real Food Wednesdays.

Today I picked up a CSA share for someone on vacation.  I was not prepared for the bounty of berries I was to receive!  2 pints of raspberries and 2 quarts of strawberries, plus other assorted vegetables and herbs.  I had been prepared to make a currant quick bread, and had prepped some wheat the night before (soaked it in yogurt and left it out 24 hours), but when I realized I could now make a raspberry currant pie, I had to switch gears and figure out something else to do with my soaked wheat.  I froze the raspberries and currants  so I could make a pie with them later this week.  The raspberries would not have lasted more than a day in the fridge, which is always the pity with raspberries.  So delicate that they must be used or frozen right away.

Since I’m getting a delivery of meat in 2 days, I figured I should use something from my freezer to help free up space.  Well, I did happen to have a little less than a cup of grated zucchini so I thought I’d make zucchini bread.  Besides, here in the northeast, the zucchini have arrived at the farmer’s markets, and soon we will be up to our ears in it!

Now, this isn’t a recipe that uses heaps of zucchinis.  It only uses about a cup of grated raw zucchini, or about 1/2 – 2/3 cups grated, blanched zucchini.   So this is a good recipe for when you have an odd zucchini.  Not enough for a meal, but you don’t want it to go to waste.  Of course, you could make multiple loaves and freeze them for later…

Soaking the flour overnight in yogurt is an essential step.  This neutralized the phytic acid present in the wheat.  Phytic acid is an anti nutrient found in nuts, seeds, legumes, and grains that can cheleate minerals from your body.  It can be neutralized by properly preparing these foods, such as soaking flour in yogurt.  The other reason the yogurt step is important for this zucchini bread is that it really helped to leaven the bread.  I would have used all soaked wheat in the recipe, but it would have thrown off the liquid to dry ingredient ratio.  Since I couldn’t soak all of the flour without making the batter too runny, I used sprouted wheat.  Sprouting will also destroy phytic acid.

I hope you enjoy it as much as I did, fresh out of the oven.  Recipe below.

• 1/2 cup Whole Wheat Flour
• 1/2 cup Yogurt
• ~ 2/3 cup Shredded zucchini
• 2/3 cup Sucanat/Rapadura/Evaporated Cane Crystals
• 1/3 cup Melted coconut oil
• 1 teaspoon Vanilla extract
• 2 Eggs
• 1 1/2 Sprouted flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Cloves
• 1/4 teaspoon Baking powder
• 1/4 cup chopped pecans
• 1/4 cup raisins

Combine 1/2 cup of whole wheat flour with the yogurt.  Mix well, cover with a towel, and set aside in a warm part of the room, away from drafts for 24 hours.

After the 24 hours have passed, in a separate bowl combine the zucchini, sugar, coconut oil, vanilla, and eggs.  Mix well.  Pour into the flour and yogurt mixture and add the sprouted flour, baking soda, salt, cinnamon, cloves, baking powder, pecans and raisins.  Mix and then let it sit for 3 minutes or so while you butter a bread pan.

Bake in a 400 degree preheated oven for about 35 minutes or until a knife inserted in the middle comes up dry.  Cool on a wire rack before slicing.

A quick thanks to Nourished Kitchen for featuring me a few days ago.  What a lovely surprise!  She also reviewed 6 other great real food blogs, so take a look at her post and add the rest of those great blogs to your reading list.

I have a couple of recipes queued up to share with you, but I wanted to write a review of the movie Food, Inc. I saw it this weekend and was impressed.  The movie is about the industrialization of our food supply.  It is a topic I’m quite passionate about, and the topic that lead me to create this blog.  I thought the movie did a great job of summing up many of the reasons I have chosen to remove myself from the industrial food chain. I even learned some new things! Though it won’t affect my own eating habits (because I’m already off the industrial food chain), it has made me more steadfast in my beliefs, and it is an excellent tool to open the minds of people who may not be aware of all of these issues.

The movie presented the following theses:

• Factory farming is bad for the animals, bad for the environment, and ultimately bad for us as well.
• Foodborne illnesses have not gotten any easier to prevent in this industrialized system, and in fact, the industrialization and centralization of our food supply has made it even easier to contaminate.
• Some food processing plants treat workers poorly and often exploit the poorest people or immigrants (legal or not) with unsafe working conditions, low wages, etc.  The food they produce costs less at the grocery store as a result.
• We spend less on food than we used to, but at the same time  health care costs have ballooned.  Instead of spending so little on food (and eating the worst quality food – junk food laden with high fructose corn syrup and/or trans fats for example) and spending so much on heart medications, diabetes medications, etc, we should eat properly in the first place to make those medications unnecessary.
• A lot of corn and soy are GMO – Genetically Engineered Organisms.  They are built to withstand spraying of pesticides and herbicides.  Farmers cannot save seeds and are forever beholden to the seed corporation.  GMOs are generally bad.
• Farm subsidies currently benefit large monoculture farms (farms that produce one product, such as soy or corn).  This is why soy and corn are ingredients in almost everything, and why the unhealthiest food is frequently the cheapest.

I’m sure there are a few points I’m forgetting.  But there was hope at the end of this seemingly bleak tunnel.  One of them was in the form of Joel Salatin of Polyface Farm – one of my personal heroes.  He described his farming methods that honor the animal;s biology.  Food produced this way is easier on the land, safer to eat, and healthier to boot.  He has a beautiful reason for respecting the animals biology that goes beyond the impact to the environment or nutritional value of the meat :

A society that views its plants and animals from that manipulative, egocentric, mechanistic mindset will soon come to view its citizens in the same way.  How we respect and honor the least of these is how we respect and honor the greatest of these.

The other was a case study of Stonyfield Farm, the yogurt company.  The (former) owner explained how consumers buying his yogurt propelled him to success.  The company was bought out by another multi-national yogurt company as a result.  Even the dairy buyer for Wal-Mart explained that if people demand a higher quality or different quality product, Wal-Mart will deliver.

All of the topics had excellent supporting material.  And in some cases, the audience was left to drawn their own conclusion.  For example, while large industrial slaughterhouses were shown, so was the slaughter of chickens on Polyface Farm.  Sure, there were gasps from the audience.  Killing an animal can’t be described as pleasant.  But it was done quickly and cleanly.  It was presented for anyone to make their own opinion.  Same with the piece on Stonyfield Farm.  Many people would say that it is just a part of the industrial food chain as Cheetos.  But it presented the organic industrial food chain in a way that let the audience decide of this was completely acceptable, just as bad as any non-organic major food corporation, or somewhere in the middle.

The movie left me feeling more empowered, more knowledgeable, and more passionate than ever before.  The movie is in limited release right now, but it will be made more broad as the month goes on.  Keep a watch out and see it when it comes out.  In the meantime, this passage from the companion book sums it up best.  This portion written by the aforementioned Joel Salatin:

Perhaps the most empowering concept in any paradigm-challenging movement is simply opting out.  The opt-out strategy can humble the mightiest forces because it declares to one and all, “You do not control me.”

Go plant a garden.  Join a CSA or visit your farmer’s market on a regular basis.  Read my blog (and many many more) for great recipes using real food.  Many even feature great real food on a budget.  Write to your local or federal government representatives to have them change the way we subsidize farms so that real food is more affordable.

If you want to read more about the film, I’ve linked to various interviews, reviews, and articles below.

• Official movie website
• Washington Post interview with the director
• NPR on Food, Inc
• The New York Times on Food, Inc.
• Serious Eats on Food, Inc.
• One of my favorite blogs, Food Renegade, discusses the film
• The blog Cheap Healthy Good reviews the movie – and their own eating habits
• Edible Aria with a link to an NPR radio interview with the director

This post is part of Real Food Wednesdays, hosted by the fabulous Cheeseslave.  Check out her post for links to many more posts about real food, including great recipes.

Wild Pesto

There is just something exotic about eating something that was harvested from the wild.    On top of that, we know that wild food by definition cannot be genetically modified, nor can it have pesticides on it.  However, when eating wild game, fish caught from the ocean, or plants harvested from the wild, one must be sure that everything is taken in a sustainable manner.  If we over harvest, over fish, or over hunt, there will be nothing left for future generations.  Of course, much like sustainable farming, if we harvest food from the wild in a sustainable way, we are ensuring that it will be around for years to come.

One of my recent Farmer’s Market finds was wild arugula.  Wild arugula seems to have a smaller leaf than the cultivated arugula I’ve had, but the overall taste seems pretty much the same.   It just has that wild mystique.

I also got some ramps, which I’ve been working my way through.  Ramps are like wild leeks or green onions.  I find their flavor to be somewhere between a leek and garlic, so I’ve been using them in place of just about anything that calls for garlics, leeks, or onions.  They are wonderful, and edible from the bulb to the leaves.

A great way to put these together is in an arugula pesto.  An arugula pesto is very similar to the regular basil pesto, just with the distinctive peppery arugula bite.  It is wonderful on pastas, salads, or as a way to dress up some baked chicken.  It is an incredibly versatile ingredient, and it should last a good week or two in the fridge, or several months in the freezer (freeze in individual serving sizes for ease of defrosting – I like using ice cube trays).  Make a couple batches and keep them handy in the freezer.  It makes for an incredibly easy meal when you don’t feel like cooking.

Though I couldn’t get the pine nuts or the olive oil locally, I did go with a local cheese from a local artisan cheese maker as opposed to the traditional Parmesan.  The cheese I selected was their most aged cheese.  It was hard, grated easily, and had a flavor not dissimilar to Parmesan, but there also seemed to be a slight cheddar-y flavor as well.

If you don’t have arugula, well, just about any green leafy herb or green could be substituted – the traditional basil, parsley, etc.  You can mix different greens together for your own unique blend.  And if you don’t have the traditional pine nuts, go for walnuts, though most any other nuts could probably be used in place.  If you don’t have ramps, use garlic instead.  I tend to go light on garlic compared to many other people I know, so feel free to make your own adjustment there, as needed.

This recipe makes about 1 cup of pesto.

• 1/2 cup toasted pine nuts
• 4 cups fresh arugula, loosely packed
• 1/2 cup finely grated hard cheese, like Parmesan or your local equivalent
• 1 ramp (bulb and leaves)
• coarse salt and fresh ground pepper to taste
• 1/2 cup extra virgin olive oil

Toast the pine nuts.  I do this stove top.  Put them in a pan on med high heat, stirring frequently about 3-4 minutes or until the nuts turn golden brown and become aromatic.  It can also be done in the oven – spread them on a baking sheet and put them in the oven at 350 for about 5 minutes or so.

Chop the ramps and grate the cheese.  Put pine nuts, arugula, cheese, ramps, and olive oil,  in a blender and blend until there are no lumps.  Since it is a lot of greens, you may need to pause the blender and stir it up a bit manually to make sure the greens on the top are pureed.  Add salt and pepper to taste.

It’s that simple.  Enjoy!  This post is submitted to Real Food Wednesdays.

Making Water Kefir

Everyone is talking about probiotics.  And with good reason!  Probiotics are good for us.  We depend on the beneficial microorganisms in our gut to help us digest food.  Popular name brand yogurt commercials tell us that yogurt helps regulate our digestive system and even is an important part of our immune system!  Healthy gut flora can prevent more dangerous strains of bacteria and viruses from multiplying and causing illness.  I’m sure you have all heard of yogurt as being probiotic.  Today I will discuss another one – water kefir.  Water kefir also serves other purposes – it contains vitamins and minerals, and since it tastes very similar to soda, it is a healthy way to satisfy your craving without all of the unhealthy ingredients of soda.

Water kefir is made by culturing water with water kefir grains – not grains like wheat or oats, but some sort of colony of beneficial bacteria and yeast that resemble small grains. There is also milk kefir (commonly just called kefir), which is made with similar grains put in milk.  I’ll discuss that at another time, but I wanted to mention them so you won’t be confused.

When you make water kefir, you get an effervescent drink that can be flavored with citrus, ginger, or vanilla, just like your favorite sodas. But instead of being full of sugar, high fructose corn syrup, and other nasty things, it is filled with probiotics. Soda that makes you healthier! The culture feeds off the sugar, so the resulting drink isn’t too sweet or sugary, and the process by which they do this creates carbonation. The benefits go beyond the probiotic benefits. The resulting drink is high in various minerals such as calcium and magnesium, B-vitamins and more.

The steps to make basic water kefir seem pretty easy:

1. Dissolve sugar into water.
2. Add kefir grains and whatever fruit for flavoring (certain fruits are typically used, others are best avoided. I will post more on this as I learn more and experiment more)
3. Let sit in room temperature for no more than 12-48 hours, depending on your preference.
4. Strain the grains, save your drink, and start again!

I’ve been trying to make water kefir unsuccessfully for a while, and I have finally learned a few tricks.  I’ve gotten quite a few delicious batches now!  I wanted to share with you my tips so you can learn from my mistakes as well as my successes.

• Don’t use filtered water. Water kefir grains like the little bits of minerals that are found in spring water and well water.
• Do make sure to use dechlorinated water. If your water is chlorinated (most municipal water), you can get rid of the chlorine with a few different methods:

1. Leave the water out in a bowl, uncovered overnight. Chlorine will evaporate. This is the best option if you have time.
2. If you need the water in a rush, you can boil it and then let it cool back down.
3. I’ve also been told that you can aerate it in a blender, though I’ve not tried this method.

• Heat the water up so that the sugar can fully dissolve in the water. Be sure to cool it back down to room temperature before adding the kefir grains.
• Do not use metal utensils. Use wooden spoons and a plastic strainer.
• Use evaporated cane juice crystals, rapadura, or sucanant. Or any similar less refined sugar. There are minerals in this unrefined sugar that the kefir grains need. Molasses may work, but I haven’t tried it. Regular refined sugar does not work well.
• Kefir grains can multiply.  Make sure you keep a ratio of 1/4 cup grains to 1 quart water to 1/4 cup sugar.

My process lately is to follow all of the above steps, let it sit out for 48 hours, then strain, add a few drops of either lemon juice or vanilla extract, bottle, and stick in the fridge.  When you add vanilla, you get a “Cream Soda” and when you add lemon juice you get something that tastes similar to a popular citrus flavored soda.  I can’t wait to experiment with more flavors!

If you think you’d like to give this a try, you need to acquire some water kefir grains.  I’ve ordered from Cultures for Health and have been very satisfied.  They also have a variety of other cultures you can order – milk kefir, yogurt, and sourdough to name a few.  You can also visit the Nourished Kitchen’s culture exchange to see if anyone is offering any grains.

Soda made from real foods, instead of overly processed, additive-laden beverages.  Sign me up!  This post is submitted to Real Food Wednesdays.

Radishes at the farmer's market

What do you do with a chicken breast to make it more exciting?  I thought about this last night and decided to make a cream sauce.  The end result was fantastic.  This cream sauce would probably work with fish and vegetables as well.  It is a pretty free form recipe.  Once you’ve made the roux to your liking, everything else is just included in quantities your taste buds see fit.

The roasted radishes are wonderful and extremely easy.  I always thought I didn’t like radishes.  I don’t like their spicy bite.  Then my uncle taught me to roast them.  Roasting them takes the bite away and leaves a sweetness behind.

Finally, I hate kitchen waste, always wanting to stretch my dollar and prevent usable things from ending up in the garbage.  The radishes came with green tops, so they must be eaten as well.  Radish greens, like radishes, have a bit of a bite that is diminished with longer cooking.  If you don’t have radish greens, other spicy greens like mustard could be used in this recipe.

Recipes for all 3 dishes below.

This post is submitted to Real Food Wednesday.

Chicken with Cream Sauce

Ingredients:

• 4 small chicken breasts
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 to 2 cups milk
• Tarragon
• Sage
• Thyme
• Salt and pepper
• 1 or 2 tablespoons of lemon juice

In a large frying pan, sear the chicken breasts on both sides.  Reduce heat, cover, and cook on med-low heat, checking and flipping occasionally, as needed, until done.

For the sauce, Melt the butter over medium heat.  When melted, add the flour and stir.  Then add the milk and whisk.  You’ll need to whisk a lot.  The sauce should thicken quickly.  You really can’t take your eyes off this for more than a few minutes.  Don’t let it boil.  Keep whisking.  When you have your desired consistency, add the tarragon, sage and thyme.  Then add salt and pepper to taste.  Just before serving, add a little lemon juice.

To help you time your meal, the sauce will only take 5-10 minutes.  Spoon the sauce over the chicken breast right before serving.  I put a generous portion of sauce on my chicken.

Roasted Radishes

Ingredients:

• Radishes
• Olive oil
• Salt
• Sesame seeds

Cut the radishes into quarters.  Toss with olive oil until coated.  Sprinkle salt and sesame seeds, and place into a baking dish.  To save on cleanup, I usually put the radishes in the baking dish and use that dish to toss with the olive oil. Roast at 400 degrees for 30 minutes or until done.  Simple!

Braised Radish Greens

Ingredients:

• 1 bunch radish greens
• 1 tablespoon bacon grease
• A splash of water
• 3 tablespoons of reduced beef stock

Heat bacon grease in a good braising pot on medium heat until melted.  Add the greens and sautee.  Add a small spash of water and 3 tablespoons of reduced beef stock (glace).  Cover, reduce heat to low, and let it cook for 30 minutes (less for spicier greens, longer for milder greens).  When you have cooked it your desired length, take the lid off, raise the temperature to medium, and let the liquid cook off, while watching it and stiring often.

Cooking Purple Potatoes

It seemed that all at once, I had a number of ingredients that had to be cooked.

At the farmer’s market last week, I picked up a bunch of stinging nettles. The food blogs have been a-flurry about stinging nettles, so I wanted to see what that was all about. (It turns out, I love them.) I also picked up some purple potatoes because they were just so beautiful. And somehow, I found myself with about 3 dozen eggs, and a fridge with little room for them all! Finally, I still had about a quart of soured milk to use. I had to come up with something.

I trolled the food blogs until I found this on Cook Local. It seemed just about perfect, though I would need to make a few modifications. My final recipe left out the onions (because I don’t really like onions), and it added spinach, soured milk, cream, and cottage cheese. It came out wonderfully! The nettles give it a wonderful wild, herby flavor, and the spinach brings familiarity, almost a Florentine type flavor, especially when combined with the farm fresh cottage cheese.

It is a flexible dish, hearty enough for a dinner, but also suitable for a breakfast or brunch. There is a lot of room to play with this one – for a more breakfast style casserole, add bacon or sausage. Use a different kind of cheese instead of cottage. Don’t have nettles? This would also work with kale, chard or all spinach.

This post is submitted to Real Food Wednesday – wild crafted greens, heirloom potatoes, dairy the way our grandparents drank it – these are real foods.

Layering Nettles and Spinach on Purple Potatoes

Ingredients:

• 1 bunch of nettles
• Half a bunch of spinach
• 6 small purple potatoes
• 3 tablespoons of butter
• 6 large eggs
• 1 tablespoon of cream
• 1/3 cup soured milk (if you do not have raw, naturally soured milk, you can use yogurt, kefir, buttermilk, or turn fresh milk soured with a bit of vinegar or lemon juice)
• 3/4 cup cottage cheese
• Salt and Pepper

Boil the spinach and nettles until they are soft and turn a bright green. Try not to boil too long, just 3 minutes is about right. Chop them up finely and set aside. Slice the potatoes into thin slices. Melt the butter over medium heat and add the potatoes. Cook until they are nearly done. About 5-10 minutes. Preheat the over to 350 degrees. In a mixing boil, beat the eggs, then add the cream, milk, and cottage cheese. Arrange the cooked potatoes on the bottom of a baking dish. Top them with the chopped spinach and nettles. Then pour the egg mixture over the top. If you like, you can top with little dollops of cottage cheese. Sprinkle a little salt and pepper over the top, and then bake in the over at 350 degrees for about 30 minutes, or until done.

Finished Gratin Right Out of the Oven

Soured Milk Chocolate Cake

Most of the milk I consume is raw milk. This means that it has not been pasteurized. I buy it from small farms who keep their cows on grass. I like raw milk for a number of reasons – I like that the vitamins have not been destroyed from the heat of pasteurization (vitamins are added back into pasteurized milk, but why not get the real vitamins inherent in the milk?). Raw milk also contains beneficial enzymes and probiotic bacteria. Plus, I just like the taste better. So there are lots of reasons to drink raw milk.

Fresh raw milk is wonderfully sweet and delicious. At some point, it starts to sour. It differs from batch to batch (since it is a real food, not a food that has been packed full of stabilizers and preservatives, or cooked before refrigeration). But when raw milk starts to sour, it isn’t bad. Sour cream is, well, soured cream. I’ve made cream cheese from soured milk before. When pasteurized milk goes sour, don’t drink it!

Since I don’t want to drink a glass of soured milk or pour it over cereal, the question becomes, what do I do with it? I recently had a full half gallon sour on me since I didn’t drink any for about a week. I couldn’t bear to throw it down the drain, so I had to figure something to do with it. A half gallon is a lot, so I needed several ideas. This was one use for it – a chocolate cake made with soured milk! If you don’t have sour milk, or if you don’t have any raw milk, you can sour regular milk by adding a tablespoon of plain white vinegar or lemon juice to one cup of milk. I imagine that kefir, yogurt, or buttermilk would also work in place of sour milk.

The resulting cake is incredibly moist, light, and fluffy. It is chocolatey and sweet, but not overly so. Make, and enjoy!

• 1 1/2 cups sugar
• 1/2 cup sucanat, rapadura, or evaporated cane juice crystals
• 1/2 cup coconut oil
• 3 cups flour
• 1/2 cup cocoa
• 2 tablespoons baking soda
• 2 eggs
• 2 cups sour milk

Cream the sugars and coconut oil. In a separate bowl, sift together flour, cocoa, and baking soda. In a 3rd bowl, mix the wet ingredients together. Then alternating between the wet and the dry ingredients, add them to the oil/sugar mixture and mix until combined. Grease and flour a 9×13 inch pan and bake at 350 for 45 minutes.

This post is a part of Real Food Wednesdays.

A neighborhood market

I’m a busy person. I work 40-60 hours a week with a 1 hour commute each way. I frequently babysit on evenings and weekends. I have 3 cats that I have to care for, not to mention an apartment to clean, errands to run, and oh yeah, I do have friends I like to see and hobbies that do not involve cooking! And yet here I am, talking about preparing food from scratch. How do I make it work? It really isn’t as difficult as it sounds.

I like to do my meal planning Friday evening or Saturday morning. I look at my calendar and see what things I’ll be doing int he coming week, how many dinners I’ll be home for, how tired I might be any particular evenings after work. I look at my goals for the week. I usually try to bake something every week and I try to include some Nourishing Traditions or Weston A. Price style food preparation into every week. I’m also trying to cook my way through some cookbooks, so I might try to incorporate some of those recipes into my week. Finally, since I have an interest in historical food preparation, I might want to use at least one vintage recipe. I’ll look in my cupboards, fridge, and freezer and see what ingredients I already have, think about what I’ll be ordering through my various CSAs and farm delivery services, and then plan my trip to the farmer’s market.

At the farmer’s market, I’ll try to find items I think I’ll want to cook in the coming week, but if something is on special or looks extra delicious, I’ll buy it and work it in. I try my best to eat seasonally.

Saturday and Sunday are frequently big food preparation days. I’ll start a ferment, bake bread, make stock, and so forth. If I have an overabundance of vegetables, I might preserve them. Big all day type of things. Though it doesn’t mean I’m stuck in the kitchen all day. Bread will rise regardless of how closely I watch it. Stock simmers whether or not I’m in the kitchen. So it isn’t as bad as it sounds! I can go clean the house or watch a movie while it cooks.

Then, the rest of the week, I cook and eat from my menu plan. I build into my menu plenty of days when I’m using up leftovers, so I don’t need to cook every day. I’m not afraid to eat frozen veggies occasionally, so that helps cut down prep time as well. I’ll usually keep a bag or two in the fridge for when I run out of fresh or just don’t have the time or patience to prep. Since I like to eat fermented foods (kimchi, sourkraut, etc) once a week or more, I don’t have to do much to prep and cook those dishes other than pull a jar out of the fridge.

For lunches I usually keep some fruit on hand, so it is easy to throw those and last night’s leftovers into my lunch the next day. I’ll also include a bit of whatever I last baked, and I try to also include a bit of cheese or some type of fat so I don’t get too hungry. If I need something fast and I don’t have much in my fridge, I’ll eat a Larabar. They are minimally processed and only include real, whole ingredients like “figs” and “coconut oil” so I count them as real food.

If I don’t plan, or if I fall off of my plan, it isn’t a big deal. Between fruit, frozen veggies, fermented foods, eggs, and dairy products, I always have a nutritious breakfast, lunch and dinner in minutes. Scramble a few eggs, or cheese and crackers for example. It’s that easy!

This post is part of Real Food Wednesdays.