Dear fellow moms, I understand the daily hustle and bustle you navigate, balancing many responsibilities while aiming to put a hearty, homemade meal on the table. I am excited to share a family-favorite recipe tailored to simplify your life without compromising flavor or nutrition.  Sheet Pan Grass Fed Flank Steak Fajitas – a culinary lifesaver designed to make your evenings a breeze.  A genuine time-saver, with minimal preparation and cleanup needed, this dish allows for more precious moments with your family and less time spent in the kitchen.

The magic happens on a single sheet pan, where all the ingredients (delicious grass-fed flank steak, colorful bell peppers, onions, and a blend of aromatic spices) mingle and meld together to create a symphony of flavors that will delight even the pickiest of eaters.

Whether you're whipping up a quick weeknight dinner or hosting a casual gathering with friends, these Sheet Pan Flank Steak Fajitas are sure to impress.  Moms grab your sheet pan, slice up some veggies, and get ready to savor the delicious simplicity of this mom-approved meal. You deserve a culinary shortcut that leaves you more time for what truly matters – making memories with your loved ones.

Ingredients: 
1 1/2 pounds grass fed flank steak, thinly sliced
4 teaspoons avocado oil, divided
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 yellow onion, thin sliced
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 lime
Homemade sourdough tortillas, cilantro, avocado, lime wedges and any other toppings you like.

Directions: 
1. Preheat the oven to broil and adjust the rack to the upper third position.
2. Line your sheet pan with foil and drizzle a little avocado oil. 
3. In a small bowl combine all of the spices.
4. Add the sliced peppers and onions to the pan and drizzle with 2 teaspoons of avocado oil, half of the mixed spices, salt, and pepper. 
5. Toss together until well-coated, then spread them into a single even layer. 
6. Broil for 5 minutes or until just tender.
7. While the veggies are broiling, add all the flank steak to a bowl and combine with the remaining spices and oil. Toss to coat. 
8. Remove the pan from the oven and push the peppers and onions all to one side. 
9. Add the sliced steak to the pan spread into a single layer and broil for 3-5 minutes or until the steak is cooked to your liking.
10. Take out from the oven and drizzle lime juice over the dish. Serve alongside homemade sourdough tortillas, avocado slices, fresh cilantro, or any other toppings you would like.

If you're tired of the traditional stovetop pancake routine and are craving a new culinary adventure, you're in for a treat. Today, we're diving into the world of sourdough sheet pan pancakes – a game-changer that combines the beloved flavors of sourdough with the convenience of a sheet pan.

Sourdough has been stealing the spotlight in kitchens worldwide and for a good reason. Its unique tangy taste and airy texture add a delightful twist to various recipes, and pancakes are no exception. Take this classic breakfast staple and transform it into a sheet pan masterpiece, save time, and create a feast for the eyes and taste buds.
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You will love how simple and delicious these sourdough sheet pan pancakes taste. Whether you're a seasoned sourdough enthusiast or a breakfast lover looking for a fresh twist, these pancakes will become a new favorite in your morning routine. Get ready to flip the script on your breakfast game and savor the magic of sourdough in every bite!

Ingredients: 
Dry ingredients:
2 heaping cups of organic unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 scoop of Levels Grass-Fed Vanilla Whey Protein (or 3 Tbs Sugar)
1 teaspoon salt

Wet ingredients:
1 cup (more or less) sourdough starter (fed or unfed is fine)
1 ¾ cups milk 
2 large eggs
2 Tablespoons organic coconut oil

For the toppings: 
1/4 fresh or frozen blueberries
Optional: cinnamon, maple syrup, butter

Directions:
1. Preheat oven to 425 degrees F. 
2. Use parchment paper to line a  9×13 rimmed sheet pan and set aside.
3. In a large bowl, whisk together the dry ingredients. Next, whisk in the wet ingredients until combined and smooth.
4. Pour batter onto the prepared pan. Tilt the pan as needed to get it as level as possible.
5. Sprinkle with the blueberries.
6. Bake for 15-18 minutes until the pancake springs back to the touch.
7. Let it cool for a minute or two, then slice it into your preferred portions.
8. Serve with your choice of toppings! 

Make ahead directions: Wait until pancakes have cooled, slice into portions and then stick the pan in the freezer. Wait about two hours and remove from freezer. Each slice can be separated and placed in a reusable gallon pouch to be used throughout the week!  Heat in a microwave wrapped in a paper towel for about 40 seconds. 

To all the health-conscious moms out there, we've got a game-changing twist for your steaks – a healthier, sourdough discard gravy. Packed with the goodness of fermented flavors and probiotics, this option not only reduces food waste but also brings an extra dose of nutritional benefits to your family dinner table.

Ingredients:

Drippings from your cooked steak or chicken
Sourdough discard (about 1/4 cup)
Low-sodium broth (for a health-conscious choice)
Salt and pepper to taste
Optional: Fresh herbs like thyme or parsley for added nutrients

Directions:

Liquid Gold Collection:
Begin by collecting those delectable drippings from the pan or pot – the base of your savory masterpiece.

Sourdough Discard Addition:
In the Instant Pot, add about 1/4 cup of sourdough discard to the drippings.
Switch to "Sauté" mode, and stir the sourdough discard into the drippings. Allow it to cook for 1-2 minutes, infusing your gravy with the unique tanginess and gut-friendly benefits of sourdough fermentation.

Low Sodium Broth Infusion:
Opt for a low-sodium broth for a heart-healthy alternative. Gradually pour it into the pot while stirring continuously to maintain a balanced flavor profile. Let the mixture simmer until it thickens, absorbing the wholesome essence of the sourdough discard.

Seasoning for Wellness:
Season the gravy with salt and pepper to taste. Consider adding fresh herbs like thyme or parsley for an extra nutritional boost.

Pour and Nourish:
Once your gravy reaches the perfect consistency, generously pour it over your perfectly cooked steak or chicken. Embrace the satisfaction of serving a nutritious, flavorful meal that aligns with your health-conscious lifestyle.

Moms, with this healthier sourdough discard gravy you're not just minimizing food waste; you're also infusing your cooked meat with the goodness of fermented nutrition. Enjoy the satisfaction of providing a meal that's as wholesome as it is delicious, making every bite a nourishing experience for your loved ones.

Making homemade BBQ sauce is easy, healthier, and delicious. 

Ingredients: 
1 cup ketchup
1/2 cup white vinegar
1/4 cup monk fruit with erythritol (Easy substitution: brown sugar packed or raw honey)
2 tablespoons ground mustard
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional if you have littles)
1/4 teaspoon salt

Directions: 

1. In a medium saucepan, whisk together all ingredients. 
2. Heat over medium heat until the mixture begins to simmer, stirring often.
3. Simmer for 6-8 minutes until thickened, then remove from the heat.
4. Use the sauce immediately or pour it into an airtight food storage container and refrigerate for up to 3 days.

Pulled or shredded pork is one of the most delicious dishes for a party or picnic! Among all pork recipes, pulled pork is the most versatile, used to make sandwiches, tacos, burritos, and salads, or it can also be eaten as a meal! This yummy dish is ready in just over an hour using a pressure cooker.

Ingredients:
3 pounds pork shoulder, bone-in
12 oz light beer (you could also use one cup of chicken broth or ginger ale.)
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup BBQ sauce, more to taste

Directions: 

1. Mix dry ingredients and rub all over the pork shoulder.
2. Place a trivet in the bottom of the pressure cooker.
3. Add the beer or broth to the pressure cooker.
4. Add pork, close the lid, seal the valve, and cook on manual high pressure for 65 minutes.
5. When done, let the pressure naturally release for 10 minutes.

The juice that the roast is cooked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice will enhance the flavor of the pork.

Mix in your favorite fav BBQ sauce. Here's my homemade BBQ sauce recipe.​