There’s something special about those slow, cozy mornings when you want something homemade, but don’t have time for all the extra steps. This sourdough cinnamon roll bake came together on one of those busy Sundays when I needed simple, from-scratch, and dependable. Instead of rolling and shaping traditional cinnamon rolls, I used my bread machine dough, gently formed it into soft rolls, and pressed it into the pan like a rustic focaccia. That glossy cinnamon butter pooling in the dimples? It’s everything. Warm, rich, and just sweet enough, this bake gives you all the comfort of cinnamon rolls with a fraction of the effort, making it perfect for family mornings, after church, or anytime you want something special without the fuss.

Ingredients (Add in this order to the bread machine)
1 cup warm milk (not hot, about 100–105°F)
1/4 cup of softened butter...I used ghee! 
1 large egg
1/4 cup active sourdough starter (fed or discard both work)
3 1/2 cups of Kirkland Organic All-Purpose Flour
1/4 cup of organic cane sugar (you can reduce slightly if you prefer less sweet)
1 tsp of salt
2 1/4 tsp active dry yeast (or 1 packet)
 
Bread Machine Settings
Select Dough Cycle
Let it fully mix, knead, and rise (about 1.5 hours)
The sourdough adds flavor, but the yeast does the heavy lifting for a reliable rise
*In a hurry? You can actually cut this drastically, as long as the dough is formed and is not sticky! 
 
Shaping the Rolls
This is the different part because I was in a hurry:
1.  Grease a 9x13 casserole dish (touching for pull-apart rolls) or a cast iron skillet
2.  Once the cycle finishes, place the dough directly into the casserole dish. 
3.  Divide into 12–15 rolls. They can be touching...they will eventually after this next rise! 
4.  Once they are all shaped, now comes the fun part! 
​5. Using your fingertips, gently press down into each roll, creating soft dimples across the surface just like focaccia
6. Don’t flatten them completely; press enough to create little pockets for the butter and cinnamon mixture to settle into

Mix: 
3–4 tbsp melted ghee
1/2 cup brown sugar
1–2 tbsp cinnamon

Spread your melted ghee, brown sugar, and cinnamon mixture all over the top, letting it fall into those pockets
 
Quick Rise + Bake
Cover and let rise about 10–20 minutes (just until slightly puffy)
Bake at 350°F for 18–22 minutes, until golden and bubbling

​This slow-cooker teriyaki chicken dinner has quickly become one of our favorite easy meals as our days become busier. I wanted something simple, nourishing, and made with real ingredients, without relying on bottled sauces full of ingredients you cannot pronounce and seed oils that lead to inflammation. Paired with a quick fried rice and roasted broccoli, it comes together as a complete, comforting dinner that feels just as good to serve as it does to eat. It’s one of those dependable meals you can come back to again and again, knowing your family is being well fed without a lot of fuss.

🕒 Time:
• Prep: 10 minutes
• Cook: 3–4 hours HIGH or 5–6 hours LOW

Ingredients: •
2 lbs boneless, skinless chicken thighs
½ cup coconut aminos (or low-sodium soy sauce)
¼ cup water
2–3 tbsp honey (adjust to taste)
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp fresh grated ginger (or ½ tsp ground)
1 tbsp sesame oil

Optional:
1 tbsp arrowroot or cornstarch (for thickening)

Instructions:
1. Add to slow cooker:
   • Place chicken thighs in the bottom

2. Mix sauce: Whisk together:
  coconut aminos
   • water
   • honey
   • vinegar
  • garlic
  • ginger
  • sesame oil
Pour over chicken

3. Cook:
• LOW: 5–6 hours
• HIGH: 3–4 hours

4. Shred or slice:
• Remove chicken and shred (or leave whole for serving)

5. Thicken (optional but recommended):
• Mix 1 tbsp arrowroot + 2 tbsp water
• Stir into the sauce on HIGH for 10–15 minutes
Sauce becomes glossy and coats beautifully

Sides:

Quick Fried Rice (your style) Use what you have:
• Cooked rice (day-old best)
• Eggs
• Butter or avocado oil
• Frozen peas/carrots or your broccoli chopped small
• Splash coconut aminos

1. Scramble eggs first → set aside
2. Sauté rice + veggies → add eggs back → season

Roasted Broccoli (easy win)
• Toss with olive oil, salt, and garlic
• Roast 425° for 15–20 min
• Finish with a squeeze of lemon (optional)

For Baby
Option 1 (easiest):
• Pull out a couple of thighs early
• Shred finely
• Serve plain or with a little sauce diluted with water
• Add a side of: • rice • broccoli (soft)
• ​Keep it lower sodium + less sauce-heavy

​As spring begins and our days fill with sunshine, fresh air, and more activity, I’ve been especially focused on building meals that truly nourish my growing kiddos. These beef kofta patties came from a desire to increase iron-rich foods in a simple, wholesome way that still feels special at the table. They’re full of flavor, easy to prepare, and a wonderful way to bring something a little different into our home while supporting strong, healthy bodies for the season ahead.

Ingredients
1½–2 lbs ground beef (85/15 or 90/10 works well)
1 small onion, finely grated or minced
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped (or 1 tbsp dried)
1 tsp sea salt
½ tsp black pepper
1 tsp paprika
1 tsp cumin
½ tsp ground coriander (optional but really good)
½ tsp cinnamon (very subtle, don’t skip if you can)
1 egg (helps bind, optional)

Instructions
1. Mix gently (don’t overwork)
  -Add everything to a large bowl
  -Mix just until combined

​2. ShapeForm into:
  - small oval patties (easiest for kids), or 
  - longer “finger” shapes (more traditional)
3. Rest (optional but helpful)Let sit 10–15 minutes if you have time...Helps flavors come together

​Cooking Options
Skillet (Best flavor)
  -Heat cast iron with a little olive oil
  -Cook 4–5 minutes per side
  -Get a nice brown crust

Oven (Easiest batch method)
  -400°F
  -Bake 15–18 minutes
  -Broil last 2–3 minutes for color

Air Fryer (Quick!)
  -375°F for 10–12 minutes
  -Flip halfway

Simple Yogurt Sauce (Highly Recommend)
Mix:
  -1 cup plain Greek yogurt
  -1 tbsp lemon juice
  -1 small garlic clove (grated)
  -Pinch salt

How to Serve
  -Kofta patties
  -Rice or warm sourdough flatbread
  -Cucumber + tomato salad or just sliced cucumbers
  -Yogurt sauce on the side

For Baby/Toddler
  -Break apart a patty
Serve with:
  -soft rice or mashed sweet potatoes
  -mashed cucumber or yogurt
It’s very iron-rich and easy to gum

Tips (from experience)
  -Grating the onion instead of chopping = super tender patties
  -If the mixture feels wet, add 1–2 tbsp breadcrumbs or almond flour
  -These freeze beautifully, raw or cooked