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Spiced Apples, Onions, and Beans over Butternut Squash



Winter squash is one of those perfect foods, in my book. It grows readily here on our Texas homestead and can be stored as is with no additional energy input from the freezer or canner. It’s also downright tasty with some grass-fed butter on top.

And that’s just how I most frequently serve it up – as a buttered side dish.

But in order to eat plenty of the stuff I need to keep it interesting and so I came up with this dish. Freshly baked and buttered squash becomes the base of something warm, spiced, and delicious. Apples and onions come together for a sweet addition along with savory spices like garlic and ginger, which I like to feed my family on a regular basis for their immune-boosting properties.

The buttery squash is the perfect juxtaposition to the spiced topping, making this a great meal to welcome in the fall season.

Does the USDA Really Need Submachine Guns?

Does The USDA Need Submachine Guns?

Earlier this year, the USDA solicited submachine guns. The United States Department of Agriculture!

This is an agency tasked with regulating agriculture…

…and they asked for submachine guns.

My question: Why would an agency created to regulate farmers require automatic weapons?

Why You Should Eat Rabbit

Why You Should Eat Rabbit

Often overlooked, rabbit is an environmentally-friendly, easy-to-produce, yummy-to-eat local meat. Yet most of us shy away from it.

That’s because it’s not one of the Big Four (beef, chicken, pork, turkey) that we casually find in almost every supermarket. Why isn’t rabbit in your supermarket? Having tasted the succulent meat, it’s not because it doesn’t taste good.

The truth is, it’s not being mass-produced in confined animal feeding operations (CAFOs), so it’s just not going to find its way into major grocery stores.

But if you’re trying to source your meats from local farmers and ranchers, you’ll want to give rabbit a try.

Tex Mex Layered Salad

Tex Mex Layered Salad

Yes, summer may be winding down and Fall may be in full swing — but there is nothing like a delicious Tex Mex Layered side salad no matter what time of year! I make this bean salad when I am in a pinch and want something that is easy but also nutritious. Serve on a bed of rice or in a tortilla, or just as side dish with any meal.

The will literally come together in 10 minutes and is ready to serve immediately. The flavors are fresh and bright!

Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
Food Renegade October Giveaway