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Author Archives: Shannon Stonger

Shannon lives on a two acre off-grid homestead in Central Texas with her husband and four small children. Their family is attempting to create a simple, sustainable way of life from scratch. They like to call it agrarianism. Chickens, gardens, managing life in a small 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.

Beef and Lentil Irish Nacho Bake [Grain-free]

irish nacos1

Imagine a hearty nacho bake, but instead of using tortilla chips, you use fried potatoes. Can you say delicious? I roast a good number of potatoes in lard or coconut oil until golden and crispy. Then, I top it with grass-fed beef, lentils, and cheese. The dish is finished with green onions and toppings like avocado and fermented salsa. It’s enough to feed us for a meal and then some, and I can toss whatever vegetables are coming out of the garden next to it.

Macaroni and Cheese with Tuna and Peas (Gluten-Free and Real Food Style)

Homemade Gluten-Free Macaroni & Cheese

Want a real food, homemade macaroni and cheese recipe that your kids will love? This is comfort food, pure and simple. Using gluten-free macaroni and nutrient-dense cheese and butter from grass-fed cows.

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?