(Just in case you didn’t hear, my husband graduated this last year with full honors from Bible College, with a double major. He got awards in both of his majors. I am pretty proud of him. )
What a year it has been.
It has been full of joys, tragedies, complaints, gratefulness, tiredness, energy, loss and gifts. Just like every year. Because every year is a gift.
It has also been a year of recipes here! I thought I would share some of my favorite recipes this year.
This last month, I shared my recipe for Chocolate-Covered Snowballs. I made them again to give as gifts to family on Christmas (along with candied citrus, and other homemade goodies). I love that they manage to have nourishing ingredients, while still being such a treat.
In November I shared a recipe for Mini Cranberry Apple Pies, which I pretty much wanted to gobble up half the batch when it was done.
In October I announced the upcoming release of my book, Ladled: Nourishing Soups for all Seasons. One favorite soup recipe, which I shared later the year, was this simple and delicious Chinese Egg-Drop Soup.
In September I shared a recipe for homemade chicken lunchmeat that showed and simple – and delicious it was to make at home.
In August I first made Mexican Quinoa bowls, which we have since eaten over and over again. We like this recipe…a lot. (Another favorite recipe that month was the Simple Chocolate Banana Ice Cream)
Speaking of ice cream, in July I shared a round-up of homemade coconut milk ice creams that we enjoy during the summer (and every other season)!. It is still a popular post according to my google analytics. Go coconut milk ice cream!
June found this rich Strawberry Fool, on our tables. So simple to make, and absolutely scrumptious!
May brought us Cold-Brewed Coffee (which is non-bitter and super-smooth). We also faced the topic of food in a tragic world.
April found us chowing down on Avocado, Apple, and Cilantro Salad, which is both interesting and delicious combination.
March brought us these Paleo Pumpkin Bars, which actually are delicious this time of year! (Okay, they are delicious in March too).
Chocolate Hazelnut Banana Smoothies were a favorite in February (Nutella lovers unite! Actually, I don’t even like Nutella – too sweet for me, but this combination certainly caught my fancy!) Plus it brought us awesome grain-free coffee cake in a guest post!
And we greeted the New Year with Collard Greens with Walnuts and Cranberries, because greens can be so yummy!
Thanks to Nourished Kitchen, for the idea for this post!
Latest posts by KimiHarris (see all)
- Coconut Flour Pancakes - June 10, 2021
- Instant Pot Mexican Shredded Chicken - May 13, 2021
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021
Kim, you have a beautiful family, and your endeavors in the kitchen are admirable. Appreciate seeing the picture. May you and yours have a healthy and wholesome year ahead.