We’ve been in the trenches of teething for a little over two months now. It started with the first two teeth pushing through—cue the drool, the fussiness, the gnawing, and the sleepless nights. Now, with more teeth on the way, I’ve been on a mission to find safe, natural, and truly effective ways to help my son get through it—without relying on products that just mask the symptoms.

As a mom, it’s really important to me to stay mindful about what goes into my son’s body and what he puts in his mouth. I want to support his system in ways that are natural, gentle, and actually bring relief—not just distractions. After plenty of trial and error, I’ve landed on a few tools and remedies that are simple, effective, and truly helping us get through it. I'm sharing them here in case they help your family, too!

At-Home Teething Tools That Actually Work

These simple items from the kitchen have been surprisingly effective—and easy to prep:

• Frozen or Chilled Celery Sticks
  Washed and cut into 3–4" lengths with flat bottoms. You can freeze them for about 20 minutes, or leave them in a jar of nursery water in the fridge so they stay nice and cold. Celery’s natural fibers give great gentle resistance for gnawing, and it contains compounds that may help with inflammation.

  

• Frozen Green Onions / Scallions
  Yes, really. Just trim off the roots and freeze for 20 minutes. These have a great grip for little hands, a chewy texture, and the subtle flavor keeps babies interested longer than many toys. Plus, green onions have mild anti-inflammatory properties that can help soothe sore gums.

  

• Haakaa Silicone Teether with Frozen Breast Milk or Formula
  Pour milk or formula into the little pod, freeze, and hand it off. It delivers soothing cold + nourishment at once. We love this one for hot days or cranky evenings.

  

Homeopathic Teething Support

Homeopathy has offered us gentle, effective relief—without suppressing symptoms or introducing unnecessary ingredients. Of course, check with your pediatrician before starting anything new. (If they immediately suggest Tylenol and brush this off, well... I’d personally find a different provider 😏)

Below are our three favorite remedies, when to use each one, and exactly how to give them. These can be used on their own or in rotation, depending on what your baby is going through that day.

👉 For recipes you can save to Google Docs or print, click here!

Calcarea Phosphorica

Best for: Babies who seem to be teething forever but nothing's coming through—mild fussiness, drooling, maybe some tummy changes. Think: the slow, draggy teething phase.

Use this when:

• Baby is clearly teething but teeth haven’t broken through

• Teething seems drawn-out and uncomfortable

• There are mild digestive changes (like looser stools or a little extra gas)

How to Give It:

• Hyland’s Naturals (6X tablets): Dissolve 5 tablets in 1 oz of Nursery Water, give 1 mL per dose

📌 I use this one daily in the morning—it feels like it gives my son a good baseline of support. His two bottom teeth are in, and this is helping as the top ones work their way down.

Chamomilla

Best for: When your sweet baby turns into an emotional tornado—irritable, clingy, overtired, inconsolable, and clearly miserable from teething.

Use this when:

• Baby is crying nonstop and seems really uncomfortable

• One cheek is red or hot, while the other is pale

• Nothing soothes baby except being held or being fed (bottle or breast)

How to Give It:

• Boiron Chamomilla 30C pellets: Dissolve 5 pellets in 1 oz of Nursery Water, give 1 mL per dose
  Give every 15–30 minutes for severe fussiness (up to 3–4 times), then space out as baby calms

📌 I use this most often around dinner or bedtime—when the crankiness hits hardest. Usually two doses do the trick: one dose, wait 20 minutes, then give another if needed. It’s like a reset button for both of us.

Arnica Montana

Best for: The gum pain stage—when your baby is biting hard, chewing everything in sight, and seems sore after.

Use this when:

• Baby chews like it’s their job and gets cranky after

• Gums look puffy, bruised, or tender

• Baby seems uncomfortable after gnawing on toys or fingers

How to Give It:

• Boiron Arnica 30C pellets: Dissolve 10 pellets in 1 oz of Nursery Water, give 1 mL per dose
  Use as needed, up to 3 times daily

📌 I reach for this during the day when my son is biting on his wood toys, fingers, or the bars of his play gym. It really helps.

Bonus: Camilia Tummy Drops

We keep a few of these on hand, especially now that we're introducing solids. They’re helpful for the gassy, unsettled tummy that can come with teething. My son had colic when he was younger, so I’m extra sensitive to anything stomach-related. I only use these occasionally—once or twice a week—but they absolutely help.

For pre-dissolved homeopathic remedies (pellets or tablets mixed into nursery water), the general rule is:

⏳ Use Within:

24 hours if kept at room temperature
Up to 3 days if stored in the refrigerator

After that, it's best to discard and make a fresh batch to maintain safety and effectiveness. Since there are no preservatives, bacteria can start to grow over time—even in clean containers.

Sample Dosing Schedule

• Morning: Calcarea Phos (to support the overall teething process)

• Daytime (as needed): Arnica (if chewing seems painful)

• Rough patch: Chamomilla (every 15–30 min until they’re calm)

  🙌 Always stop giving remedies when symptoms improve!

What’s In My Diaper Bag

These are my must-haves when we’re out and about:

• Boiron Teething Drops – Quick, mess-free homeopathic support when we’re on the go

  

• Natural Rubber Teething Toys – Softer on gums, free of toxins like BPA, phthalates, and PVC

  

  

  Frida Get-A-Grip Silicone Teether – I usually prefer rubber, but Donny loves to hold this one, so it’s always with us

  

Final Thoughts

Teething is rough—but it doesn’t have to be that rough. With the right support, it’s totally manageable. These tools and remedies have made such a difference for our family, and I hope they do for yours too.

Let me know—what’s worked best for your teething baby? Have you tried homeopathy?

And if you're in the thick of it with colic, I’m happy to share what helped us through that too—we had a tough time but learned a lot along the way.

By now, you’ve probably heard that sugar isn’t your friend—and science backs that up loud and clear. We all get the gist: cut the processed junk, lean on natural sweeteners. But figuring out how to eliminate the “bad” sugars can be confusing—especially when you keep seeing the same surface-level advice everywhere.

I’ve sifted through the noise, dug into the research, and cut the crap. This is my no-BS guide to sugar (and sweeteners): what it is, how it works, a full glossary, and my go-to picks for cooking at home—plus exactly when to use them.

What Is Sugar, Anyway?

At its core, sugar is a carbohydrate—plants produce glucose and fructose, and we extract them through harvesting and refining. Why? Because these substances are delicious and extremely palatable.

• Table sugar (sucrose) = 50% glucose + 50% fructose.

• High fructose corn syrup (HFCS) = Higher fructose content, more impact on metabolism.

Your body uses both for fuel, but the type of sugar and how it’s processed can seriously affect your long-term health.

How Sugar Works in Your Body

When you eat sugar, it breaks down into glucose and fructose:

• Glucose floods your bloodstream, powering your brain and muscles. Insulin steps in to regulate it.

• Fructose heads straight to your liver, where it can turn into energy—or, if overloaded, into fat.

The problem? Refined, fast-digesting sugars throw this system into chaos. They spike blood sugar, overload the liver, and trigger inflammation—leading to fatigue, weight gain, and bigger health issues.

Not All Sugars Are Equal

Two key factors determine whether a sugar is "good" or "bad":

1. Glycemic Index (GI) – How fast a sugar spikes your blood sugar.

   • High-GI sugars (like HFCS, GI 87) hit hard and fast.

   • Low-GI sugars (like coconut sugar, GI 54) absorb more slowly.

2. Processing Level – The more refined a sugar is, the worse it is for your body.

   • Highly processed sugars disrupt metabolism and fuel inflammation.

   • Minimally processed sugars retain nutrients and are easier on digestion.

The Sugar Breakdown

🚨 Highly Processed & Inflammatory (Avoid When Possible)

• High Fructose Corn Syrup (GI 70-87) – Chemically processed, spikes blood sugar fast.

• Granulated Sugar (GI 65) – Highly refined from cane/beets, linked to inflammation.

• Brown Sugar (GI 65) – White sugar + molasses; still heavily processed.

• Corn Syrup (GI 90-100) – Industrially processed, pure glucose, major blood sugar disruptor.

• Aspartame, Sucralose, Saccharin (GI 0) – Artificial sweeteners, lab-made, linked to inflammation.

• Agave Nectar (GI 15-30) – Marketed as healthy but ultra-processed and high in fructose (similar to HFCS).

• Erythritol (GI 0) – Sugar alcohol, highly processed, may cause gut issues.

• Fruit Juice Concentrates (GI 50-70) – Stripped of fiber, basically liquid sugar.

• Brown Rice Syrup (GI 98) – Glucose-heavy, highly refined from rice starch.

✅ Better Choices (Minimal Processing, Lower Inflammation)

• Maple Syrup (GI 54) – Just boiled tree sap, packed with antioxidants.

• Raw Honey (GI 50) – Minimally processed, retains enzymes and nutrients.

• Coconut Sugar (GI 54) – Lower GI, rich in minerals, naturally dried from coconut palm sap.

• Molasses (GI 55) – Byproduct of sugar refining but retains minerals.

• Monk Fruit (GI 0) – Plant-derived, but often blended with erythritol (avoid), so check labels

• Palm Sugar (GI 35-42) – Similar to coconut sugar, lower GI, and minimally refined.

• Barley Malt Syrup (GI 42) – Made from malted barley, less refined than most syrups.

🏆 Best Natural & Whole Food Sweeteners

• Dates (GI 45-55) – Whole fruit, fiber-rich, anti-inflammatory.

• Date Sugar (GI 45-55) – Just ground dates, retains nutrients and fiber.

What I Use in My Kitchen

At home, I stick to four core sweeteners that balance health and flavor:

Coconut Sugar

• Best For: Savory marinades (BBQ rubs, Asian sauces), baking (cookies, banana bread), roasted veggies.

• Why: Low-GI, caramel flavor—less sweet than granulated or brown sugar, so you may need to add a little extra to recipes.

• Swap: 1 cup sugar = 1 cup coconut sugar (+ 25% more if needed).

• Brands I Like:

  

  

  

Maple Syrup

• Best For: Glazes (carrots, salmon), breakfast (oatmeal, pancakes), coffee.

• Why: Antioxidant-rich, warm flavor.

• Swap: 1 cup sugar = ¾ cup maple syrup (reduce liquid by 3-4 tbsp).

• Brands I Like:

  

  

  

Raw Honey

• Best For: Dressings (honey-mustard, vinaigrettes), drizzles (yogurt, fruit), cocktails (instead of simple syrup).

• Why: Anti-inflammatory, nutrient-packed.

• Swap: 1 cup sugar = 1 cup raw honey (reduce liquid by ¼ cup).

• Brands I Like:

Dates

• Best For: Snacks (stuffed dates, energy balls), sweet treats (DIY “Samoa” cookies).

• Why: Whole fruit, fiber-loaded sweetness.

• Swap: 1 cup sugar = 1 cup mashed dates (add a splash of water if needed). I prefer to make date-based recipes to curb my sweet tooth instead of using date sugar. The mealy texture just isn't my vibe for cooking.

• Brands I Like:

  

  

Exceptions for Holidays and Special Occasions

For holiday pies, gingerbread, or layer cakes, I’ll occasionally use unbleached, unrefined granulated sugar or organic brown sugar with real molasses.

The key? No guilt, just intention. A healthy kitchen isn’t about cutting out joy—it’s about making conscious choices so you can enjoy special moments without regret.

Hi! I’m sorry you haven’t heard from me in a couple of weeks. I took some time to soak up quality family time. As a wellness page, I believe unplugging to be present is essential. Anyway, I’m back, feeling refreshed, with lots of fun (and informative) content coming your way!

As the days grow longer, those summery foods start calling my name. If you’re looking to brighten up your meals with a burst of color and flavor with minimal effort, this Tropical Fruit Salsa is about to become your new go-to! I first whipped this up on a whim with leftover pineapple and papaya, and now it’s a kitchen staple. You could use mango—especially since they’re so good this time of year! It’s fresh, zesty, and versatile—you can spoon it over salmon, blackened fish, shrimp, tacos (fish, shrimp, chicken, or pulled pork), chicken (BBQ, blackened, grilled, or jerk), or even a juicy pork tenderloin or pork chops. Prefer it as a snack? Grab some tortilla or plantain chips and dig in! The best part? It’s super easy to make and customizable to your family’s taste.

This salsa is sweet, savory, and tangy all in one bite. The pineapple and papaya bring a tropical sweetness, the red bell pepper and red onion add crunch and a savory bite, while the cilantro and lime juice tie it all together with a fresh, zesty finish. If you like a bit of heat, toss in a jalapeño or Fresno chili for a spicy kick. I also love adding avocado for a creamy twist, but make sure to stir that in right before serving to keep it fresh.

Why It’s Good for You:
This salsa isn’t just delicious—it’s packed with nutrients! Pineapple and papaya are rich in vitamins A and C for immune support, red bell peppers offer antioxidants, red onions provide heart-healthy quercetin, and cilantro adds a detox boost. Lime juice brings a touch of vitamin C, and optional chilies can rev up your metabolism with capsaicin. It’s a guilt-free way to add a lot of flavor to almost any dish!

Tropical Fruit Salsa Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: About 4 cups

Ingredients:

• 1 cup fresh pineapple, diced into small cubes

• 1 cup fresh papaya, diced into small cubes

• ½ cup red bell pepper, finely diced

• ⅓ cup red onion, finely diced

• ¼ cup fresh cilantro, finely chopped

• Juice of 1 lime (about 2 tablespoons)

• ½ teaspoon sea salt (or to taste)

• Optional: 1 jalapeño or Fresno chili, seeds removed and finely diced (adjust to your heat preference)

• Optional: 1 ripe avocado, diced (add just before serving)

Instructions:

1. Prep the Ingredients: Dice the pineapple, papaya, red bell pepper, and red onion into small, uniform cubes for a cohesive salsa texture. Finely chop the cilantro and, if using, the jalapeño or Fresno chili (remove the seeds if you prefer less heat).

   

2. Combine: In a large bowl, add the diced pineapple, papaya, ½ cup red bell pepper, ⅓ cup red onion, and cilantro. If you’re adding the jalapeño or Fresno chili, toss it in now.

3. Season: Squeeze the juice of one lime over the mixture, then sprinkle in the salt. Stir gently to combine all the flavors. Taste and adjust the lime juice or salt as needed.

   

4. Optional Add-Ins: If you’re including avocado, dice it and gently fold it into the salsa just before serving to prevent it from getting mushy.

5. Serve: This salsa is ready to enjoy immediately! Serve it as a topping for grilled salmon, blackened fish, shrimp, tacos, chicken, or pork tenderloin. It’s also fantastic on its own with a side of tortilla chips.

Storage Tip:

If you’re not serving right away, store the salsa (without avocado) in an airtight container in the fridge for up to 2 days. The flavors will meld beautifully over time, but the texture is best when fresh. Add the avocado just before serving to keep it vibrant.

Serving Ideas:

• Spoon it over grilled salmon for a light, summery dish.

• Pair it with blackened fish or shrimp tacos for a tropical twist.

• Serve it alongside grilled chicken or pork tenderloin for a pop of color and flavor.

• Enjoy it as a dip with tortilla chips for a refreshing snack. If you’re feeling fancy, add chopped shrimp or crabmeat for a truly updated salsa!

Customization:

• If you’re not a fan of cilantro, swap it for fresh parsley or even mint for a different flavor profile.

• Want more heat? Add an extra chili or leave the seeds in for a spicier kick.

• For a sweeter twist, add a handful of diced mango alongside the pineapple and papaya, or substitute one of the fruits altogether!

I’d love to hear how you make this salsa your own! Drop a comment below with your favorite way to enjoy it.

Happy Cooking!

Julia

If you know me, you know I love chicken wings. And so does Will. We make wings every weekend during football season and for just about every big sporting event we watch at home. Over the years, I’ve tested every method you can think of—frying, baking, air-frying, you name it. I used to deep-fry them, but my house always smelled like oil, and I was spending way too much money on avocado oil. Then I switched to baking and used a baking rack, but cleaning that thing was a nightmare. Little chicken bits would get stuck in all the little corners of the rack, and eventually, I had enough.

That’s when I discovered the best method: no oil, no rack, just perfectly crispy wings that are ridiculously easy to prepare, cook, and clean up. It turns out that the healthiest version also happens to be the tastiest and crispiest.

What You Need to Know Before You Start

• The Right Wings: I use Bell & Evans cut wings (usually the organic ones). 2 packages usually end up being about 3.5 lbs. If you’re using larger wings, you’ll need to add more cooking time.

• How Many Wings to Make: If wings are the main dish, plan for about 1.5 lbs per person. If they’re part of a larger spread, ¾ lb per person should be plenty.

• Spacing is Key: Treat them like cookies that spread and leave space between each wing—if you put them too close together, they’ll steam instead of crisp.

• Simple Seasoning: These wings are seasoned but meant to be tossed in your favorite sauces or dry rubs after cooking.

• No Black Pepper: It burns at high temps.

• Minimal Salt: There’s sodium in baking powder and most sauces.

Ingredients (for 3.5 lbs of wings):

• 3.5 lbs chicken wings

• 1 ¾ tbsp baking powder

• ½ tsp salt

• ¾ tsp garlic powder

• ¾ tsp onion powder

• ¾ tsp paprika

• Your favorite sauce(s), warmed (for tossing at the end)

Directions:

1. Preheat your oven to 425°F.

2. Line baking sheets with parchment paper (use as many trays as needed, ensuring they fit on your oven racks).

3. Wash and trim wings (if desired) in a colander, then transfer them to a long baking dish lined with paper towels. Pat them dry with additional paper towels—moisture is the enemy of crispiness.

   

4. Season the wings by sprinkling the baking powder, salt, garlic powder, onion powder, and paprika over them. Toss until evenly coated.

   

   

5. Arrange on baking sheets, leaving plenty of space between each wing.

   

6. Bake for about 1 hour, checking every 20 minutes. Halfway through, switch the trays to ensure even cooking. When the bottoms are crisp and the wings are golden brown, they’re done.

   

   

7. During the last 5 minutes of cooking, heat up your sauce or sauces so they’re warm when you toss the wings.

8. Toss the hot wings in your favorite sauce and serve immediately.

   

   

Serving Suggestions

I keep it classic with homemade ranch, celery, and carrots. Our go-to sauces are BBQ and buffalo, but these wings work with anything—just avoid anything too buttery, as it creates steam and softens the crispiness. Every now and then, I like to go all in on a Wingstop vibe and make some Cajun corn wheels to go with it.

Scaling the Recipe

• 1 lb: ½ tbsp baking powder, ⅛ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp paprika

• 2 lbs: 1 tbsp baking powder, ¼ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika

• 4 lbs: 2 tbsp baking powder, ½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika

• 5 lbs, 6 lbs, or even 10 lbs? Just follow the math and adjust accordingly!

No matter how many you make, just know that once you serve these, you’ll be on wing duty for every gathering from here on out. Enjoy!

I don’t buy pre-made spice blends—I like to keep a stocked pantry of individual spices so I can whip up almost any spice blend on a moment’s notice. (More on that later.)

I may not be Cuban, but I do live in Miami, and I’ve eaten my fair share of Pollo a la Plancha. You simply can’t make it without Homemade Sazón Completa.

This chicken is juicy, flavorful, and easy to make on a weeknight. It’s also great for meal prep—leftovers work perfectly in salads, grain bowls, or sandwiches.

📌 I’ve linked my Homemade Sazón Completa, Cilantro Sauce, Quick Side Salad, and Baked Plantains so you have everything you need for a full meal!

Yield:

4 servings (but I usually make this for 2 with some leftovers—because it’s that good!)

Ingredients:

• 1.5 lbs chicken breast (pounded thin or sliced horizontally)

• Garlic Powder, to taste (light sprinkle on each side)

• Sea Salt, to taste (light sprinkle on each side)

• Freshly Cracked Black Pepper, to taste

• Generous amount of Homemade Sazón Completa

• 2 tbsp Avocado Oil, plus more for cooking

• Juice of 1-2 Limes (See note below!)

• 1 Sweet Onion, sliced

Instructions:

1. Season the Chicken: Wash and dry the chicken, then season both sides with garlic powder, salt, pepper, and Sazón Completa.

   

2. Marinate: Place in a bowl and add the avocado oil, lime juice, and the squeezed lime halves. Toss in sliced onions and let marinate for 30 minutes to 2 hours maximum.

   

   

   • NOTE: If marinating for 2 hours, use only the juice of 1 lime—any more and the acidity will start to break down the chicken too much.

3. Cooking the Chicken:

   • Heat a pan over medium-high heat and add avocado oil (enough to lightly coat the pan).

   • Remove the chicken from the marinade, reserving the onions, and cook in batches, 3-4 minutes per side, until golden brown and fully cooked (165°F internal temp). Don’t overcrowd the pan!

     

   • If cooking in batches, keep the cooked chicken warm in a 200°F oven.

     

4. Sauté Onions: Once the chicken is done, add a little more oil if needed and sauté the marinated onions in the same pan for 3-5 minutes until soft and golden.

5. Serve: Plate the chicken, top with the onions, and enjoy!

This dish never disappoints and comes together in under 30 minutes (minus marinating time). Serve it with baked plantains, a quick side salad, and my cilantro sauce for a complete meal.

• Alternative Sides: Serve with rice, black beans, and garlic bread to round out the meal for the whole family.

Let me know how you make it your own—tag me on Instagram @juliagrossman or @goodcleankitchen!

Yield: Makes 4 servings

Ingredients:

• 1 pint Cherry Tomatoes, halved

• 1 small Red Onion, thinly sliced

• 1 Florida Avocado (or Hass avocado), sliced

• ¼ cup Fresh Cilantro Leaves

• 2 tbsp Extra-Virgin Olive Oil (EVOO)

• 1 tbsp Raw Honey

• 1 tbsp Red Wine Vinegar

• Sea Salt and Freshly Cracked Pepper, to taste

Instructions:

1. Prepare the tomatoes: Slice the cherry tomatoes in half and place them in a small bowl.

2. Marinate: In a bowl, combine the tomatoes and onion. Drizzle with EVOO, raw honey, and red wine vinegar. Add salt and pepper to taste, toss to coat, and let sit at room temperature for at least 10-15 minutes. This mellows out the onion and allows the flavors to meld.

3. Slice the avocado: While the tomatoes and onions marinate, slice the avocado and arrange it on a serving platter or in a large bowl.

4. Assemble: Pour the marinated tomatoes and onions, along with the dressing, over the avocado slices.

5. Top with cilantro: Sprinkle fresh cilantro leaves over the salad.

6. Serve: Toss gently and serve immediately.

This salad is simple but packed with flavor, thanks to the sweet, tangy marinated tomatoes and the creamy avocado. It’s the perfect refreshing side dish to round out a meal, makes a great snack, or can be the base of a light, satisfying lunch paired with some protein.

Ingredients:

• 2 very ripe Plantains

• 2 tbsp Avocado or Coconut Oil

• Optional: Coconut sugar (for a little crust)

Instructions:

1. Preheat your oven to 400°F.

2. Peel the plantains and slice them into ¼ inch thick pieces.

3. Place the sliced plantains in a bowl, drizzle with oil, and toss gently to coat. If you want them to have a slight crust, you can sprinkle with a little coconut sugar.

4. Arrange the plantain slices in a single layer on a baking sheet.

5. Place the baking sheet on the middle rack of your preheated oven.

6. Bake for 15 minutes. After 15 minutes, carefully flip the plantains with a pair of tongs.

7. Bake for an additional 10 minutes, or until you’re happy with the level of caramelization on both sides.

8. Enjoy them fresh and hot!

These plantains are crispy on the outside and soft and sweet on the inside—perfect to pair with Pollo a la Plancha, beans, and of course, cilantro sauce!

Yield: Makes about 1 cup

Ingredients:

• ½ cup Sour Cream (6 oz)

• ½ cup Mayonnaise (6 oz)

• 1 clove Garlic

• ½ bunch Cilantro (no stems)

• Juice of ½ Lime (add more if you like it zippier)

• ½ tsp Garlic Powder

• Sea Salt and Freshly Cracked Pepper, to taste

Instructions:

1. Add sour cream, mayonnaise, garlic, cilantro, lime juice, garlic powder, salt, and pepper into a food processor or blender.

2. Blend until smooth and creamy.

3. Taste and adjust salt, pepper, or lime juice if needed.

4. Let sit for at least 30 minutes to allow the flavors to meld. It’s even better if made the night before!

You can easily customize it to your taste by swapping the mayonnaise and sour cream for Greek yogurt if you prefer a tangier twist. This sauce is perfect for Pollo a la Plancha, baked plantains, or just as a dip. You’ll find yourself putting it on everything!

Let me know how you love to use this sauce!

This homemade version skips unnecessary additives while keeping all the bold, savory flavors you need for seasoning meats, rice, beans, and soups.

Ingredients:

• 2 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp dried oregano

• 1 tbsp paprika

• ½ tsp turmeric (just for color)

• 2 tsp sea salt (adjust to taste)

• 1 tsp freshly cracked black pepper

Instructions:

1. Mix all ingredients thoroughly in a bowl.

2. Store in an airtight container in a cool, dry place.

3. Use as needed to add instant flavor to your favorite dishes.

Now go make that Pollo a la Plancha!

If you’ve ever stood in the meat aisle debating whether to spend extra on grass-fed, grass-finished beef, you’re not alone. The labels can be confusing, the prices can be steep, and the supposed health benefits? Well, they might not be as dramatic as you’ve been led to believe.

Some of you may or may not know that I used to work for Pat LaFrieda Meat Purveyors—one of the most respected names in butchery. While I learned plenty about breaking down whole animals, I learned even more about sourcing—where meat comes from, how it’s raised, and what those labels really mean.

So, let’s break it down without the marketing hype so you can decide if grass-fed is worth it for you.

The Three Main Types of Beef You’ll See

1. Grass-Fed & Grass-Finished: The cow eats only grass its entire life. This beef is typically leaner, has a stronger flavor, and contains slightly more omega-3s and antioxidants than grain-fed beef. However, it's more expensive and can be tougher due to lower fat content. Because the USDA grading system prioritizes marbling (fat), grass-fed, grass-finished beef is rarely graded as Choice or Prime, since these cattle naturally have less intramuscular fat.

2. Grass-Fed, Grain-Finished (USDA Choice/Prime Angus): The cow starts on pasture but is finished on grain for marbling. This gives the beef a richer, more familiar taste, and it’s the most common option outside of commodity beef.

3. Traditional Grain-Fed (USDA Choice/Prime Angus): Cattle start on grass but are moved to feedlots for grain finishing. This beef is tender, well-marbled, and affordable. It has a higher omega-6 fat content but is still a good protein source.

Is Grass-Fed Beef Really Healthier?

The short answer? Not by much.

• Omega-3s: Grass-fed beef has 2-5 times more omega-3s than grain-fed beef. Sounds impressive, right? But here’s the catch: beef isn’t a major omega-3 source to begin with. Even with the increase, the amount is still tiny compared to fish, eggs, or supplements.

• Vitamins & Antioxidants: Grass-fed beef has slightly more vitamin E, beta-carotene, and CLA (conjugated linoleic acid), but the difference isn’t enough to dramatically impact your health if you eat a balanced diet.

• Fat Content & Taste: Grass-fed beef tends to be leaner, which means less marbling and potentially tougher texture. If you prefer a rich, juicy steak, you might be happier with grain-finished beef.

What Big Ag Doesn’t Want You to Know About “Grass-Fed”

Here’s where it gets tricky—the label doesn’t always mean what you think.

🚨 Some “grass-fed” beef still comes from feedlots:

• The USDA allows beef to be labeled “grass-fed” even if the cow was later grain-finished in a feedlot.

• No strict verification is required, so large producers can slap a “grass-fed” label on meat that’s not truly pasture-raised.

🚨 “Grass-fed” can still mean grain byproducts:

• Some cattle are fed silage, haylage, or grain-based forage but never eat fresh pasture.

• This lets companies charge more for beef that isn’t truly grass-finished.

🚨 Most cattle in the U.S. CAN’T be 100% grass-fed year-round:

• True grass-fed, grass-finished beef is difficult to scale because many regions don’t have the right climate to support year-round grazing.

• Most U.S. cattle are raised with some grain supplementation, even on smaller farms.

So, Should You Buy Grass-Fed Beef?

If you prefer the taste of grass-finished beef or want to support small, regenerative farms, go for it!

For a balance of flavor and nutrition, grass-fed, grain-finished beef offers a great middle ground.

If you love a tender, well-marbled steak and want to keep costs down, traditional grain-fed beef is a perfectly fine choice.

Personally, when I’m buying ground beef, I go for Force of Nature ground beef and bison—it’s one of the few truly regenerative options I trust. Their products are built different— This is literally the only brand of ground meat I buy. The quality and taste are unmatched. For steaks, I simply buy what looks best at the counter.

One thing I avoid? Australian beef from Whole Foods. Since it's not graded by the USDA, there’s no official verification of quality or marbling, which is a problem when you're paying premium prices.

For options outside of smaller farms, I recommend Niman Ranch. I’ve been there in person, and I was really impressed. They finish their cattle on grain but use sustainable practices, and the farm is beautiful.

The bottom line? The nutritional differences between beef types are minor. If you're concerned about omega-3s, you're better off getting them from fish, supplements, eggs, or flaxseed, rather than relying on beef.

So, buy what you like, what fits your budget, and what makes sense for your diet. No guilt required!

Nutrients Found in All Beef (Grass-Fed & Grain-Fed)

Despite not being the best source of omega-3s, beef—whether grass-fed or grain-fed—remains an excellent source of high-quality protein, iron, zinc, B vitamins (especially B12), phosphorus, and creatine. Eat up!

By now, you've probably heard that seed oils aren’t great for your health—and for good reason. With all the media attention they’ve received, it’s no surprise that more people are trying to avoid them. However, there’s still some confusion around what fats are actually safe and healthy to use when cooking at home. Unfortunately, switching out your seed oils for extra-virgin olive oil isn’t the entire solution. Fats have different properties depending on how you’re using them, and some are better suited for certain cooking methods than others.

Here’s a quick breakdown of seed oils and why we avoid them, as well as a cheat sheet for choosing the right fats to cook with in your home.

What Are Seed Oils?

Seed oils are oils extracted from the seeds of plants like soybean, corn, canola, sunflower, and grapeseed. They’re packed with polyunsaturated fats, especially omega-6 fatty acids. While our bodies need omega-6s in moderation, too much of them—especially when not balanced by omega-3s—can cause a host of issues.

How Seed Oils Affect Your Health:

• Inflammation: Excess omega-6 fatty acids can promote chronic inflammation.

• Cell Damage: These fats oxidize easily, forming free radicals that damage cells.

• Metabolic Health: Research suggests excessive seed oil consumption contributes to obesity, insulin resistance, and heart disease.

• Hormonal Impact: Omega-6s can affect hormone production and may disrupt balance in the body.

The Problem with Cooking Fats

The issue isn’t just avoiding seed oils—it’s about choosing the right fat for the right temperature. Here’s why it matters:

• Oxidation & Free Radical Formation: Oils like sesame or macadamia oil break down at high heat, producing harmful free radicals.

• Smoke & Toxic Compounds: When fats reach their smoke point, they burn and release toxic compounds that can harm your lungs and ruin the flavor of your food.

• Nutrient & Flavor Loss: Heat-sensitive oils (like extra-virgin olive oil) lose antioxidants and beneficial compounds when overheated.

• Poor Cooking Performance: Unstable oils can lead to greasy, nasty-tasting, or soggy food.

The key is using the right fats for the right cooking methods. Below, I’ve listed the best fats for high-heat and low-heat cooking, along with some trusted brands to help you make the best choices for you and your family.

Best Fats for High-Heat Cooking

These fats are stable, have high smoke points, and won’t break down easily under heat, making them perfect for frying, roasting, or searing.

Beef Tallow

• Best For: Frying, roasting, deep frying

• What to Look For: Grass-fed and properly rendered, free of additives

  

Coconut Oil

• Best For: Baking, sautéing, medium-high heat cooking

• What to Look For: Organic, cold-pressed, unrefined

  

Ghee (Clarified Butter)

• Best For: Searing, roasting, pan-frying

• What to Look For: Grass-fed, clarified for a higher smoke point, no additives

  

Duck Fat

• Best For: Roasting, frying, sautéing

• What to Look For: Free-range and ethically sourced

  

Avocado Oil

• Best For: Searing, grilling, high-heat cooking

• What to Look For: Cold-pressed, extra virgin

  

Note: Watch out for avocado oil blends! Some are mixed with cheaper oils like soybean or canola (and they don’t need to disclose it to the consumer). Always look for “100% pure avocado oil” on the label.

Best Fats for Low-Heat Cooking

These fats are perfect for drizzling, dressings, or finishing dishes because they’re rich in nutrients, antioxidants, and flavor.

Extra Virgin Olive Oil

• Best For: Salad dressings, finishing

• What to Look For: First cold-pressed, extra virgin

  

Butter

• Best For: Low-heat cooking, baking, finishing dishes

• What to Look For: Grass-fed, unsalted

  

Cold-Pressed Macadamia Oil

• Best For: Drizzling, dressings, and finishing dishes

• What to Look For: Cold-pressed, unrefined, and stored in a glass bottle

  

Why Macadamia Oil? It’s rich in monounsaturated fats, has a buttery flavor, and is more stable than other nut oils, like walnut oil. Plus, it has a higher smoke point, making it slightly more versatile.

Cold-Pressed Sesame Oil

• Best For: Drizzling, salad dressings, finishing Asian-inspired dishes

• What to Look For: Cold-pressed (not toasted), unrefined

  

Why Cold-Pressed Sesame Oil? Cold-pressed oil is extracted without heat, preserving its nutrients, antioxidants, and beneficial fatty acids. Toasted sesame oil is flavorful but often lower in nutrients because it’s roasted at high temperatures.

Conclusion

Choosing the right fat is essential for both your health and your cooking results. By selecting stable fats for high-heat cooking and nutrient-dense oils for low-heat use, you can avoid the harmful effects of seed oils and bring out the best in your food.

Remember to look for high-quality, unrefined, and additive-free options to maximize health benefits and flavor.

The next time you're shopping for fats, consider this guide and pick up one (or more!) of these healthier alternatives.

If you’re tired of boring chicken, this Chicken Souvlaki recipe is about to become your new go-to. It’s flavorful, easy, and a crowd-pleaser every single time. I love pairing it with tzatziki, Greek salad, rice, and toasted pita (and, if we’re being honest, a side of Crystal hot sauce for good measure). The best part? Everyone in your family can build a plate they love.

What makes this meal a winner is how effortlessly it comes together. Marinate the chicken in the morning (or whenever you get to it), prep the salad and tzatziki ahead of time, and when it’s time to eat, all you need to do is cook the chicken, turn on the rice cooker, and warm up some pita. It’s perfect for a weeknight, a cozy Sunday dinner, or even entertaining—just put out some labneh or hummus while guests arrive, and you’re all set.

Chicken Souvlaki Recipe

Serves 4 (or about 12 skewers)

Ingredients:

• 3 lbs chicken breast or thighs, cut into 1½-2-inch chunks

• ½ cup avocado oil

• 2 lemons, juiced

• 2 tbsp vinegar (rice vinegar, white wine vinegar, or distilled vinegar all work)

• 8 cloves garlic, chopped

• 4 tbsp dried oregano

• 1 tsp Italian seasoning

• 1 tbsp garlic powder

• 1 tbsp onion powder

• Salt and pepper, to taste

• Extra virgin olive oil, for drizzling

• Bamboo Skewers, for grilling

Note: If you’re cooking for 2, simply cut all the ingredients in half.

Instructions:

1. Marinate the chicken: In a large mixing bowl, combine the avocado oil, lemon juice, vinegar, chopped garlic, oregano, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Add the chicken chunks and stir well to coat. Cover and let marinate in the fridge for at least 3 hours (or up to 24 hours for maximum flavor).

2. Prep the skewers: While the chicken marinates, soak bamboo skewers in water for at least 30 minutes to prevent burning.

3. Grill the chicken: Heat a grill (or grill pan) over high heat. Lightly oil the grill grates with avocado oil. Thread the marinated chicken onto the skewers and grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

4. Finish and serve: Remove the skewers from the grill and drizzle with a little extra virgin olive oil. Serve immediately, or tent with foil and keep warm in a 200°F oven for up to 30 minutes until ready to serve.

How to Serve It:

• With tzatziki: Creamy, tangy, and perfect for dipping.

• With Greek salad: Fresh, crunchy, and a great contrast to the smoky chicken.

• With rice and toasted pita: For a complete meal that feels special but is totally doable on a weeknight.

• With Crystal hot sauce: Because sometimes you just need a little kick.

Why This Recipe Works:

• Make-ahead magic: Marinate the chicken in the morning, and dinner practically cooks itself.

• Versatile: Great for family dinners, entertaining, or leftovers.

• Flavor bomb: The marinade is simple but packs a punch with garlic, lemon, and oregano.

How to Use This Recipe:

• Build a Plate: Serve with Greek salad, rice, toasted pita, and a generous dollop of tzatziki for a complete meal.

• As Part of a Mixed Grill: Pair with lamb chops, kefta, or grilled veggies for a Mediterranean feast.

• Wrap it Up: Stuff into warm pita with tzatziki, cucumbers, and tomatoes for an easy souvlaki wrap.

• Leftover Love: A protein skewer is a great little snack to pull out of the refrigerator.

This Chicken Souvlaki is the kind of meal that feels like a treat but is easy enough to make any night of the week. Give it a try and let me know how it goes!

P.S. If you’re serving this for a crowd, double the recipe—the leftovers are great, too!

I know most souvlaki recipes call for olive oil, but I don’t use it over high heat because extra virgin olive oil has a lower smoke point (around 375°F), meaning it can burn and develop bitter flavors. More importantly, heating olive oil past its smoke point can break down its beneficial compounds and produce harmful free radicals, which contribute to inflammation and oxidative stress in the body. Instead, I use avocado oil, which has a higher smoke point and keeps the marinade tasting fresh and clean.

If you know me, you know I come from a long line of women who could cook and entertain with ease. But today, I’m talking about my dad. He didn't cook much when I was growing up—except for his Greek salad. When summer tomatoes were in season, he’d make a huge bowl of it: cucumbers, tomatoes, red onion, olives, and feta, dressed with red wine vinegar, good olive oil, and oregano. On a hot night, we’d eat this giant salad with bread from Formica’s Bakery (IYKYK). It was simple, perfect, and one of my favorite food memories.

What makes this salad special is how practical it is. It gets better as it sits—the onions mellow, the cucumbers soak up the flavors, and the tomatoes turn into little bursts of tangy sweetness. It’s a busy person’s dream—make it ahead, let it marinate, and enjoy. I have feta cheese as an optional ingredient because I actually prefer to omit the cheese and eat it with Tzatzki, but you make your salad however you'd like. It'll still be delicious. This recipe serves four, but it’s easy to scale up. Trust me, you’ll want to.

Yield: Serves 4-6

Ingredients:

• 3 large slicing cucumbers, peeled, seeded, and cut into chunks

• 1 small red onion, cut into similar-sized chunks

• 4-5 ripe plum tomatoes, cut into chunks (or 1 pint cherry tomatoes, halved)

• 1 cup Kalamata olives, pitted

• 4 oz feta cheese, cut into cubes (optional)

• 1/4 cup extra-virgin olive oil

• 2-3 tbsp red wine vinegar, or to taste

• 1 tsp dried oregano (or more, if you’re feeling it)

• Sea salt, to taste

• Freshly cracked black pepper, to taste

Instructions:

1. Prep the cucumbers and onions: In a large bowl, combine the cucumber chunks, red onion, olives, and feta (if using). Drizzle with olive oil and red wine vinegar, then season generously with salt, pepper, and oregano. Toss to coat. Cover and refrigerate for at least an hour (or up to 4 hours) to let the flavors meld.

2. Marinate the tomatoes: In a separate bowl, toss the tomato chunks (or halved cherry tomatoes) with a drizzle of olive oil, a splash of red wine vinegar, a pinch of salt, and a sprinkle of oregano. Cover and let them sit at room temperature while the rest of the salad chills.

3. Bring it all together: Just before serving, gently fold the marinated tomatoes into the cucumber mixture. Taste and adjust the seasoning—maybe it needs a little more salt, a dash more vinegar, or another sprinkle of oregano.

4. Serve:

   • As an entree salad: Plate the salad with a side of crusty bread or toasted pita and a generous dollop of tzatziki. Add grilled chicken, shrimp, or chickpeas for extra protein if you like.

   • As a side salad: Serve alongside grilled meats, fish, or as part of a mezze platter.

How to Use This Salad:

• Make it a Meal: Add grilled chicken, shrimp, or chickpeas for a protein-packed entree. Serve with warm pita or crusty bread and a generous dollop of tzatziki.

• Pair it Up: Serve alongside Chicken Souvlaki (my fave) or grilled lamb for a classic combination. It’s also great with salmon.

• Part of a Spread: Enjoy as part of a Mediterranean feast with hummus, dolmas, spanakopita, and other favorites.

This refreshing tzatziki sauce comes together in just 5 minutes and is perfect for pairing with my Chicken Souvlaki, grilled lamb, Greek salads, or as a dip. I personally love using a good old-fashioned slicing cucumber (peeled, of course) instead of the hot house varieties wrapped in plastic. If you have fresh mint and dill, they make a great addition, but they’re totally optional.

Yield: About 1 ½ cups

Ingredients:

• 1 cucumber, peeled and grated (I use the largest side of my cheese grater)

• 1 cup whole milk Greek yogurt

• Juice of half a lemon

• 2 tablespoons extra-virgin olive oil

• 1 garlic clove, finely chopped

• ½ teaspoon sea salt (or to taste)

• Freshly cracked pepper, to taste

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh mint (optional)

Instructions:

1. Grate the cucumber and place it in a clean kitchen towel or paper towel to squeeze out any excess moisture.

2. In a bowl, combine the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, and sea salt.

3. Stir in the fresh dill and mint (if using).

4. Add freshly cracked pepper to taste and mix well.

5. Taste and adjust seasoning as needed.

6. Serve immediately or refrigerate for up to 2 days for the flavors to meld.

How to Use:

• Serve alongside my Chicken Souvlaki or grilled lamb for a classic pairing.

• Put a dab over Greek salads for a rich, creamy addition.

• Use as a dip for veggies, pita bread, or crackers.

Blazing Buffalo Sauce is technically a hot sauce vinaigrette, making it paleo, dairy-free, and perfect for just about any way you’d use buffalo sauce. It’s my homemade answer to popular options like Primal Kitchen or Noble Made Buffalo Sauces—but at a fraction of the cost. Why spend more when you can whip up something even more delicious in your own kitchen?

The only real step here is roasting some garlic, which you can do while tackling other things around the house. This vinaigrette is perfect for all your buffalo-style favorites: wings, dips, or as a bold addition whenever you’d like. Its smooth, almost creamy texture comes from the roasted garlic, which adds a subtle sweetness to balance the heat.

If you like things a little less fiery, add an extra head of roasted garlic or use a milder hot sauce (just check the label for gums—we don’t need those!). Hot sauce is naturally salty, so there’s no need for any additional salt or pepper.

Blazing Buffalo Sauce

Yield: About ¾ cup (6 fl. oz.)

Ingredients:

• ½ cup hot sauce (I used Frank’s Red Hot)

• 2 heads roasted garlic

• ¼ cup extra-virgin olive oil

• ¼ tsp Worcestershire sauce

Instructions:

1. Place all ingredients in a blender (or use a stick blender).

2. Blend until smooth and creamy.

3. Use immediately or transfer to an airtight container and refrigerate until ready to use.

Storage:
Keeps in an airtight container in the fridge for up to 1 week. Vinaigrettes can separate, so give it a good shake or stir before using.

How to Use Blazing Buffalo Sauce:

• Salads: Drizzle over greens or toss into a hearty salad like my Firecracker Crunch Salad for a spicy kick.

• Wings: Toss with crispy wings for a buffalo-style treat.

• Dips: Stir into your favorite dip for extra heat and flavor.

• Marinade: Use as a marinade for chicken, shrimp, or veggies.

• Steak: Brush onto a hot steak for a bold, spicy finish.

Roasted garlic is a simple, versatile ingredient that turns everyday dishes into something extraordinary. Its mellow, caramelized sweetness adds depth and richness, far removed from the pungency of raw garlic. Whether you’re blending it into mashed potatoes, spreading it on garlic bread, or whipping it into compound butter, roasted garlic is a kitchen staple worth keeping on hand.

Ingredients:

• 3 heads of garlic

• 1 ½ tsp avocado oil (½ tsp per head)

• Sea salt

Instructions:

1. Preheat your oven to 350°F.

2. Slice the tops off the garlic heads to expose the cloves.

3. Drizzle ½ teaspoon of avocado oil over each head, letting it soak into the cloves. Sprinkle with a pinch of sea salt.

4. Wrap each head in parchment paper first, followed by tin foil, sealing tightly to lock in moisture.

5. Place the wrapped garlic on a baking sheet and bake for 1 ½ hours, or until the cloves are golden and your kitchen smells incredible.

6. Let the garlic cool slightly, then squeeze the cloves out of their skins. Store in an airtight container in the fridge for up to a week.

How to Use Roasted Garlic

• Dressings: Whisk a clove into vinaigrettes like my buffalo sauce vinaigrette.

• Garlic Bread: Spread directly onto toasted bread for instant garlic bread.

• Potatoes: Mash into roasted or mashed potatoes for a savory kick.

• Pasta: Toss with olive oil and pasta for a quick, flavorful meal.

• Soups: Add to creamy or broth-based soups for extra depth.

• Compound Butter: Mix with softened butter and herbs for a decadent spread or steak topper.

• Steak: Smear it over a hot steak for a rich, garlicky finish.

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Becoming a parent comes with countless decisions and finding products that align with your values, while meeting your baby’s needs, can be overwhelming. During my pregnancy, I did extensive research, and these are the items that have proven to be reliable, effective, and thoughtful for both my baby and me. I’ve carefully selected these products not just for their quality, but because they truly make life a little easier and more comfortable for us.

1. Green Goo Baby Balm Salve

This multi-purpose balm is made with natural ingredients like calendula, chamomile, and yarrow, which have soothing and anti-inflammatory properties. I’ve primarily used it as a diaper cream and love how it creates a gentle barrier to protect my baby’s sensitive skin while providing deep nourishment. It’s also formulated to address other common newborn skin concerns like cradle cap, baby acne, chapped or cracked skin, eczema, and psoriasis, making it a versatile option for parents. The concentrated formula means the jar lasts a surprisingly long time - my first jar lasted over 3 months!

Use instead of: Desitin, Butt Paste, Aquaphor Healing Ointment.

2. Active Skin Repair

The active ingredient in this spray, hypochlorous acid, is a naturally occurring molecule in the human immune system that helps repair damaged skin and fight bacteria. It’s safe for use on cuts, scrapes, and irritations, and I’ve found it especially helpful for face scratches and preventing diaper rash. Its quick-drying formula makes it convenient for on-the-go use without leaving a residue.

Use instead of: Neosporin, Bactine, Bacitracin.

3. Dr. Bronner’s Baby Unscented Pure-Castile Liquid Soap & 4-in-1 Unscented Baby Sugar Hand Soap

These unscented, plant-based soaps are free from synthetic detergents, fragrances, and dyes, making them perfect for my baby’s delicate skin and for my frequent handwashing. The castile soap has been incredibly versatile: I use it as a body wash, baby shampoo, and even for cleaning baby clothes (paired with peroxide for stains) and sanitizing toys. The sugar hand soap is a lifesaver for my constantly-washed hands, as it hydrates with organic sugar and coconut oil.

Use instead of: Dreft Baby Detergent, Tide Free & Gentle, Method Baby Laundry Detergent, Johnson’s Baby Wash, Aveeno Baby Wash & Shampoo, Dove Sensitive Skin Body Wash, Dial Antibacterial Hand Soap, Softsoap Hand Wash.

4. Coterie Diapers

Coterie diapers are worth the hype. They’re truly bleach-free (a rarity, as many diapers marketed as "bleach-free" still contain sodium percarbonate). Made with baby-safe materials, these diapers are incredibly soft and absorbent. Before committing to the subscription, I tried other bleach-free options, but none came close in terms of softness or absorbency. I also love that they’re plain and free of patterns. While the subscription initially felt like a splurge, I’ve realized it’s actually more cost-effective than buying diapers in-store every month—and I’ve never run out!

Use instead of: Honest Diapers, Millie Moon Luxury Diapers, Pampers Pure Protection, Seventh Generation Free & Clear, and other so-called “bleach-free” diapers that don’t live up to their claims.

5. Kea Babies Washcloths

These bamboo-based washcloths are incredibly soft, hypoallergenic, and durable. Bamboo fibers are naturally antimicrobial, making them a hygienic choice for bath time, wiping faces, or cleaning up spills. They’ve held up well through multiple washes, and their compact size makes them easy to pack in a diaper bag. Honestly, I’ve never used any of my burp cloths because these are so soft, and my son loves the way they feel against his skin. They’re a must-have for any parent looking for gentle, effective cloths that can handle all the messes babies make.

Use instead of: Gerber Washcloths, Amazon Basics Washcloths, Burt’s Bees Baby Washcloths, The Honest Company Burp Cloths, and other traditional burp cloth brands.

6. Dreambaby Room and Bath Thermometer

This thermometer ensures the water temperature stays within the safe range of 98–100°F for babies. Its digital display is quick and easy to read, offering peace of mind during bath time. For me, it was a game-changer in easing the anxiety I felt during those first baths (and I still use it every time). The Dreambaby thermometer is also designed to stay mold-free, which is a huge bonus for bath items that frequently come into contact with water.

Use instead of: Safety 1st Bath Thermometer, Vicks Baby Bath Thermometer, Angelcare Bath Support Thermometer.

7. Etta Loves High Contrast Cards

These visually stimulating cards are designed to support early sensory development and cognitive growth. The bold, high-contrast patterns are perfect for newborns, whose vision is still developing. Research shows that exposure to high-contrast visuals helps strengthen neural connections in the brain, making these cards both educational and entertaining. Donny loves them! I picked these over other options because they’re backed by research and specifically crafted to match the developmental needs of a newborn.

Use instead of: Fisher-Price High Contrast Cards, Lovevery Play Kits, Baby Einstein Flash Cards.

8. Canopy Humidifier

This humidifier is perfect for maintaining optimal humidity levels in your home or baby’s nursery, helping to prevent dry skin, congestion, and other discomforts caused by air conditioning. Unlike many humidifiers, it’s specifically designed to resist mold growth, making it a healthier and safer choice. I initially wasn’t sure we’d need one, but when my son started getting congested from the cold air, this made an immediate difference. The included essential oils smell amazing—using the Lulli scent has become a soothing part of our bedtime routine.

Use instead of: Vicks Filter-Free Humidifier, Honeywell Cool Mist Humidifier, Crane Drop Humidifier.

9. BabyBjörn Bouncer

This ergonomic bouncer provides gentle, natural rocking that helps soothe babies without relying on batteries or cords. It’s designed to support proper hip and spine development, with adjustable positions to grow with your baby. Its lightweight design makes it easy to move around the house, offering a safe, hands-free option when you need it most. There were nights when this bouncer was the only thing that could soothe my son, giving me a much-needed break.

Use instead of: Fisher-Price Infant-to-Toddler Rocker, Graco Simple Sway Swing, 4moms mamaRoo.

10. Boiron Camilia Teething Drops

These homeopathic drops have been a gentle, effective solution for my son’s early teething discomfort. Formulated with chamomile and other plant-based ingredients, the active ingredient, chamomilla, provides relief without harsh chemicals and offers a safe alternative to Tylenol or Orajel. They’re free from sugar, dyes, and artificial preservatives, and the neutral, water-like taste makes them easy for babies to take. The single-use vials are both convenient and hygienic, which I really appreciate.

Use instead of: Orajel Baby Teething Gel, Hyland’s Teething Tablets, Tylenol Infants’ Oral Suspension.

Navigating parenthood means constantly adjusting and finding what works best for your family. These products have been essential for us, offering both peace of mind and practicality. If you’re in the market for baby essentials that are both gentle and effective, I hope this list helps make your choices a little clearer. What products have made a difference for you and your baby? Feel free to share your favorites in the comments below!

Ingredients:

• 1 Bag (5 oz.) Epic brand pork rinds (or your preferred brand)

Instructions:

Choose any of the methods below to create your pork panko:

1. Rolling Pin Method:

   • Slightly deflate the bag of pork rinds.

   • Use a rolling pin to crush the rinds until they reach your desired consistency.

   • This method yields a coarser texture.

2. Blender Method:

   • Add the pork rinds to a blender.

   • Buzz them quickly for the finest texture—perfect for an ultra-crispy coating.

3. Food Processor Method:

   • Place the pork rinds in a food processor.

   • Pulse until you achieve a texture somewhere between coarse and fine.

Notes

• Store any leftover panko in an airtight container for up to a week.

• Use for breading chicken cutlets, pork chops, fish, or shrimp for a versatile, crispy finish.

• Use as a binder in meatballs, meatloaf, crab cakes, or other ground meat dishes for added texture and a lighter, low-carb option.

Health is about more than just eating well—it’s about finding joy in the small steps that improve your life. These no-mess, no-fail chicken cutlets are guaranteed to bring smiles to the table.

Everyone loves chicken cutlets, and this recipe is as adaptable as it is delicious. Unlike traditional cutlets, there’s no frying in a ton of oil. Instead, you can use a healthier fat—like avocado oil, beef tallow, or melted ghee. It’s a small, sustainable change that keeps this family favorite on the table while making it just a little better for you.

Customize the breadcrumbs to suit your needs—regular, gluten-free, or low-carb—and they’ll all work beautifully. I always make two versions, and it’s honestly just as simple as making one.

Ingredients:

For the chicken:

• 4-6 chicken cutlets (about 1.5 lbs)

• 2 large eggs

• 1 tablespoon chopped fresh parsley

• ½ teaspoon sea salt, or to taste

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon garlic powder

For the breading:

• 2 cups breadcrumbs of choice (pork panko, gluten-free, or traditional)

• ⅓ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley

• 1 teaspoon sea salt, or to taste

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon garlic powder

For baking:

• 2-3 tablespoons fat of choice per cutlet (beef tallow, avocado oil, melted ghee, etc.) – just make sure it has a high smoke point! I know it seems like a lot, but it doesn't get absorbed - Trust!

Instructions:

1. Get the Chicken Ready:
   Whisk together the eggs, parsley, salt, pepper, and garlic powder in a bowl or shallow dish. Add the chicken cutlets and make sure they’re evenly coated in the egg mixture. Let them hang out while the oven preheats, and you prep the breading.

2. Preheat and Prep:
   Preheat your oven to 425°F and line a sheet pan (or two) with parchment paper.

3. Season the Crumbs:
   In another dish, mix your breadcrumbs with Parmesan cheese, parsley, salt, pepper, and garlic powder. It’s imperative to season the breadcrumbs - don’t skip this step!

4. Coat the Chicken:
   One by one, take the chicken out of the egg mixture, let the excess drip off, and coat it thoroughly in the seasoned breadcrumbs. Press gently to make sure the coating sticks. Set aside until ready to transfer all your cutlets to the oiled tray. You don’t want them to sit in oil for too long before going into the oven.

5. Bake It Up:
   Drizzle your chosen fat on a parchment-lined sheet pan. Lay the breaded chicken cutlets on top, and drizzle with another layer of fat. Bake for 20 minutes, flip them over, and bake for another 15-20 minutes, or until they’re golden brown and crispy.

6. Serve:
   Blot off any excess fat, sprinkle with a little sea salt (optional), and serve immediately. Or, cool them down and store until needed.

Why I Love This Recipe

• Adaptable to any diet or lifestyle.

• Easy to make in large batches with minimal effort.

• Leftovers taste just as good (if not better).

• A crowd-pleaser for any meal.

• Serve as-is, or dress them up:

  • Tomato sauce and cheese for chicken parm.

  • Lemon, capers, and anchovy (just like my mom made them).

  • Slice them up and serve with BBQ sauce or any dip—way better than chicken nuggets for the kids!

Whether you’re dealing with picky eaters, prepping meals for the week, or aiming to eat a little cleaner, this recipe has you covered.

Let me know how you make these your own—tag me on Instagram at @GoodCleanKitchen or reply to this email with your tweaks and tips.

Until next time,
Julia

Thank you for joining my email list and supporting Good Clean Kitchen! It’s January, and let’s be real—most of us are either trying to better our health or are fighting off that winter bug. Whichever is the case, this Bone Broth Latte is your new best friend.

This recipe is packed with nourishing ingredients to help you feel your best:

• Turmeric and ginger powders are superstars when it comes to fighting inflammation and boosting your immune system.

• Black pepper not only adds a subtle kick but also helps your body absorb turmeric’s powerhouse compound, curcumin.

• Lemon juice adds a bright, zesty flavor and a dose of vitamin C to further support your immune system.

• Ghee (or your choice of fat) adds a rich, creamy texture and healthy fats that support energy and nutrient absorption.

• And of course, bone broth delivers collagen, amino acids, and minerals to support recovery and overall wellness.

Whether you’re extending your intermittent fast, swapping out that mid-afternoon snack, or sipping your way through a cold, this dreamy latte is here to warm you from the inside out.

Bone Broth Latte Recipe

Ingredients:

• 12–16 oz chicken or beef bone broth

• 1 tbsp unsalted grass-fed ghee (my go-to, but you can use butter, coconut oil, or MCT oil if you prefer)

• ½ tsp sea salt

• ½ tsp ground turmeric

• ⅛–¼ tsp ground ginger (adjust to your spice preference)

• ⅛ tsp freshly ground black pepper

• ⅛ tsp garlic powder (optional)

• Juice of ½ lemon (I use a whole lemon for extra zip!)

• Optional Add-Ins: (see below)

Instructions:

1. Heat your bone broth until it’s steaming hot. Use a saucepan over medium heat, a microwave (if you must), or an electric kettle for convenience.

2. Whisk in the turmeric, garlic, ginger, black pepper, and sea salt.

3. Stir in the lemon juice.

4. For a creamy, frothy texture, blend the broth with ghee (or your chosen fat) and collagen (if using) in a high-speed blender for about a minute.

   • Shortcut: Use a handheld frother directly in your mug for less cleanup.

5. Pour into your favorite mug and enjoy immediately.

Optional Add-Ins:

• Collagen powder: I always add 2 tablespoons for an extra boost.

• Fresh herbs: Parsley for brightness or dill for a classic chicken soup vibe.

• Spices: A pinch of cinnamon or cayenne for a flavor twist.

• Creaminess: A splash of cream (gum-free) or coconut milk.

• Savory depth: A sprinkle of nutritional yeast.

Let me know how you liked it, and feel free to share your own variations! Your support means the world to me, and I’m thrilled to have you in the Good Clean Kitchen community. Here’s to a healthier, happier you this year!

Warmly,

JG