Author Archives: Shannon Stonger

Shannon lives on a two acre off-grid homestead in Central Texas with her husband and three small children. Their family is attempting to create a simple, sustainable way of life from scratch and without debt. They like to call it agrarianism. Chickens, gardens, managing life in a 300 sq ft home, lots of food fermentation, homeschooling, and writing about it all make up the full and wonderful days of this life that she writes about at Nourishing Days.

Liver & Onions Marinara

liver and onions marinara 2

Pairing liver with bacon and onions makes it delectable, as do these tips for cooking liver. Adding a layer of garlic-laden marinara sauce adds one more layer of flavor to balance out that strong liver flavor. It’s still liver, y’all, but if you’re going to eat it why not make it tasty?

Grain-Free Cabbage Pizza Skillet

Pizza Cabbage Skillet

Even when we’re not officially off of grains, the experience of having to forgo them has changed the way I look at preparing meals for my family. Now, more often than not, vegetables are the bulk of most of our meals. And when all else fails, I turn to cabbage. It was the backbone of the Cabbage Bolognese recipe in my winter cookbook, allowing us to get all of the delicious meat sauce with none of the pasta. And now it becomes the bed on which we can layer cheese, mushrooms, pepperoni, and sausage and call it pizza. Oh, and it cooks in one skillet that goes from stove top to oven. And did I mention it tastes just like pizza?

Simple Sprouted Lentil Soup with Bacon

simple sprouted lentil soup with bacon 1

As the temperatures cool down I make this sprouted lentil soup with bacon, or some version of it, at least once a week for our lunch. It is super simple to make, cooks up quickly, and is very economical. When I am on the ball I will sprout the lentils ahead of time. You can…

Lacto-Fermented Carrot Sticks

lacto fermented carrot sticks 1

When I put a jar of this crunchy, tangy, garlicy lovelies on the table I can be sure everyone’s eating a couple at today’s meals and that jar will be gone in no time. So I make them for our health and for our tastebuds. Because they’re just delicious.

Food Renegade April Giveaway