Recipe

Delicious Broccoli Chicken Divan Recipe

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About This Dish…

This is one of my grandmother’s tried-and-true recipes, and trust me, its a gold one! Since finding it in her recipe book last year we have made it many times and enjoyed a few emergency freezer meals that of it too!

Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot on top of some fluffy rice!

I love the way the flavours of broccoli and chicken are wrapped together with a creamy mix and coated with a generous layer of cheese (and many of those crave-able dinner dishes have that bubbly delicious cheese, am I right?!).

I hope you enjoy this as much as my family does!

History of Chicken Divan:

This dish is a classic American casserole, often dubbed nowadays as a “comfort food”. Although there are many variations, this recipe always seems to consist of chicken and broccoli and is baked in a bubbly cheese sauce. It is thought to have originated in early 1900s in New York City at the Divan Parisien Restaurant. It was served for many years as their signature dish.

How to Make Broccoli Chicken Divan:

Supplies Needed:

Ingredients:

  • 4 chicken breasts, cubed and browned
  • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
  • 1 small yellow onion, diced
  • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • 1 cup grated cheese (I like cheddar with this recipe)
  • 2 Tablespoons butter
  • Paprika, sprinkled

Directions:

1. Preheat oven to 375 ℉

2. Cut and brown the chicken in a little oil or butter, then set aside.

3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).

4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.

5. Dice up the onion and sprinkle on top.

6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.

7. Pour and spread as a next layer in the dish.

8. Grate cheese and spread over top.

9. Cut butter into small bits and dot over the cheese.

10. Sprinkle the top with paprika.

11. Bake at 375 ℉ for 20-25 minutes or until browned on top.

12. Let sit for 5 minutes and serve warm over rice.

13. Makes 6-8 servings.

Saving the Leftovers?

  • Store leftovers in a sealed container in the fridge and eat up within 3 days.
  • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

Make it a Bake-From-Frozen Freezer Meal!

  • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
  • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
  • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
  • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
  • Let sit for 5 minutes then serve warm with rice.

Made this Recipe?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

Other Soups and Entrees to Check Out:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:

Easy Broccoli Chicken Divan Casserole

  • Servings: 9x13 inch dish
  • Difficulty: Easy
  • Print

Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot with some rice!


Jessica Burman via Juanita Lambert, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

Supplies Needed:

  • Cutting board
  • Knife
  • Can opener
  • Measuring cups
  • Cheese grater
  • 9″ x 13″ baking pan
  • Small bowl

    • Ingredients

  • 4 chicken breasts, cubed and browned
  • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
  • 1 small yellow onion, diced
  • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • 1 cup grated cheese (I like cheddar with this recipe)
  • 2 Tablespoons butter
  • Paprika, sprinkled

    • Directions:

    1. Preheat oven to 375 ℉
    2. Cut and brown the chicken in a little oil or butter, then set aside.
    3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).
    4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.
    5. Dice up the onion and sprinkle on top.
    6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.
    7. Pour and spread as a next layer in the dish.
    8. Grate cheese and spread over top.
    9. Cut butter into small bits and dot over the cheese.
    10. Sprinkle the top with paprika.
    11. Bake at 375 ℉ for 20-25 minutes or until browned on top.
    12. Let sit for 5 minutes and serve warm over rice.
    13. Makes 6-8 servings.

    Additional Notes: Leftovers

    • Store leftovers in a sealed container in the fridge and eat up within 3 days.
    • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

    Additional Notes: Make a Freezer Meal

    • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
    • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
    • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
    • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
    • Let sit for 5 minutes then serve warm with rice.

    Nutrition


    Per serving: 411 calories; 32 g fat; 13.2 g carbohydrates;
    21.2 g protein.

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Cinnamon Raisin Sourdough Pretzel Recipe

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    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“. However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    Much “snacking” goes on while we make these pretzels with the kiddos!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Plain Soft Pretzels
    • Cheesy Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels
    Cheesy Pretzels
    Plain Soft Pretzels
    Cinnamon Raisin Sourdough Pretzels

    How to Make Cinnamon Raisin Sourdough Pretzels:

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • Sea Salt for sprinkling (optional)

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cinnamon Raisin Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Delicious Raisin Cinnamon Pretzel Recipe made with Sourdough (This is my oldest daughter's favourite and a rare occasion that she eats raisins!) Mix...Ferment...Boil...Bake...Eat!


    Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Large pot
  • Slotted spoon
  • Egg Brush

    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup raisins, sultana raisins are nice with this recipe (add later, after bulk fermenting)
  • 1-2 Tablespoons ground cinnamon (add later)

    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar

    • Ingredients: Egg Wash

  • 1 egg
  • Sea Salt for sprinkling (optional)

    • Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 172 calories; 1 g fat; 39.4 g carbohydrates;
    3.9 g protein;

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Make-Ahead Eggie Bites: Easy and Nutritious

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Breakfast”

    Why we love making these baked “Eggie Bites”:

    Packed full of protein, these Eggie Bites are a great source of energy to start the day off or to recharge with at lunch time!

    Our kids love them for their soft, cheesy taste and each have their favourite preferences for meat protein. “L” likes it with bacon, while “F” likes it with Salami. (My favourite is with sausage bits!)

    I love making large batches of most things that I can freeze and then save time and energy on preparing later. This recipe is of course a wonderful make-ahead-and-freeze meal that thaws and reheats very well.

    I have made other baked egg recipes where the egg tasted a little “rubbery” (I doubt I’m not the only one that doesn’t like this!) After trying a few recipes and experimenting, I have found the solution to making a softer baked “Eggie Bite” is with adding cottage cheese to the mix.

    This recipe makes approximately 2 dozen Eggie Bites, depending on how many additional ingredients you add in.

    Nutritional Information:

    Each Eggie Bite Contains:

    • 135 calories
    • 8.3 g fat
    • 2.6 g carbohydrates
    • 12.5 g protein

    How to Make Eggie Bites

    Supplies Needed:

    Ingredients:

    • 1 dozen eggs, whisked smooth
    • 1 small tub 500g cottage cheese (2 cups)
    • 1 cup cheddar or other cheese, shredded (reserve some for the tops)
    • 1.5 cups of cooked meat, cut up into small pieces (bacon, salami, ham, chicken, sausage, etc)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Additional Vegetable Ideas:

    • Mushrooms, chopped
    • Green Onion/Scallions chopped (we cut up the tops with kitchen scissors)
    • Peppers, diced
    • Tomatoes, diced
    • Asparagus, chopped

    Directions:

    1. Preheat oven to 325 degrees Fahrenheit.

    2. Whisk up the eggs, then add all other ingredients and mix well together.

    3. If using, set the silicone cups into muffin pan, or simply grease muffin pan well with oil.

    4. Fill muffin cups nearly full (they will slightly puff up in oven then shrink down again as cooling)

    5. Bake for 30-35 minutes until Eggie Bites are golden on top and firm when poked gently.

    6. Cool in pan for 5-10 minutes before transferring them to a cooling rack. If in silicone cups, simply pop out. If in regular muffin pan, gently twist and lift out with a thin spatula.

    7. Serve while hot and enjoy!

    Storing instructions:

    In the fridge: cool completely and store in a sealed container in the fridge for 3-4 days. To serve: eat them cool or gently reheat in the microwave or oven.

    In the freezer: cool completely and transfer to a sealed container or ziploc freezer bag. Remove extra air of the bag with a straw (to prevent it from getting freezer burn). Label, and eat up within 3 months. To thaw: Reheat in the microwave or oven!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Make-Ahead Eggie Bites: Easy and Nutritious

    • Servings: 24
    • Difficulty: Easy
    • Print

    Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing Bowl
  • Whisk
  • Measuring cups/Teaspoons
  • Muffin Baking Tray
  • Silicone Muffin Cups (optional, but I do find these work really well to “pop out” afterwards!)
  • Cheese Grater
  • Cutting Board
  • Knife

    • Ingredients:

    • 1 dozen eggs, whisked smooth
    • 1 small tub 500g cottage cheese (2 cups)
    • 1 cup cheddar or other cheese, shredded (reserve some for the tops)
    • 1.5 cups of cooked meat, cut up into small pieces (bacon, salami, ham, chicken, sausage, etc)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Additional Vegetable Ideas:

    • Mushrooms, chopped
    • Green Onion/Scallions chopped (we cut up the tops with kitchen scissors)
    • Peppers, diced
    • Tomatoes, diced
    • Asparagus, chopped

    Directions:

    1. Preheat oven to 325 degrees Fahrenheit.
    2. Whisk up the eggs, then add all other ingredients and mix well together.
    3. If using, set the silicone cups into muffin pan, or simply grease muffin pan well with oil.
    4. Fill muffin cups nearly full (they will slightly puff up in oven then shrink down again as cooling)
    5. Bake for 30-35 minutes until Eggie Bites are golden on top and firm when poked gently.
    6. Cool in pan for 5-10 minutes before transferring them to a cooling rack. If in silicone cups, simply pop out. If in regular muffin pan, gently twist and lift out with a thin spatula.
    7. Serve while hot and enjoy!

    Storing Instructions:

    • In the fridge: cool completely and store in a sealed container in the fridge for 3-4 days. To serve: eat them cool or gently reheat in the microwave or oven.

      • -In the freezer: cool completely and transfer to a sealed container or ziploc freezer bag. Remove extra air of the bag with a straw (to prevent it from getting freezer burn). Label, and eat up within 3 months. To thaw: Reheat in the microwave or oven!

    Nutrition


    Per 1 Eggie Bite: 135 calories; 8.3 g fat; 2.6 g carbohydrates;
    12.5 g protein.

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    Apple Cinnamon Raisin Granola

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    Return to “Breakfast”

    Apple Cinnamon Raisin…So so good! This recipe was created a few weeks ago when we randomly ran out of maple syrup and dates, so I couldn’t make any of my other homemade granola recipes that usually call for those natural sweeteners.

    My parents were making the long trip up north here to visit and I was scrambling to have some homemade things prepared ahead of time. This improvised yet delicious recipe was created from scouring the pantry to see what I could use, and I’m quite proud of the tasty results!

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues

    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure

    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth
    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    How to Make Apple Cinnamon Raisin Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, pecans, walnuts and cinnamon together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add honey, sea salt and vanilla. Stir well.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break the granola into smaller pieces and add the dehydrated apple bits and raisins. *Or if you don’t have any dehydrated apple, simply add some fresh slices when you make up your breakfast bowl!

    9. Mix well and store granola in an airtight container for up to 1 month.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Apple Cinnamon Raisin Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    Get your bowl ready to scoop up this tasty, brand-new homemade granola recipe! Sweetened with honey, dehydrated apple and raisins, and flavoured with cinnamon and vanilla, this delicious nutty crunch is one to remember!


    By Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 1 1/2 Tablespoon ground cinnamon
  • 1/2 cup melted organic, unrefined coconut oil
  • 1/2 cup unpasteurized liquid honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla
  • 1 cup dehydrated apple slices, cup into smaller pieces (optional) (or fresh added when you make your bowl!)
  • 1 cup raisins


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, pecans, walnuts and cinnamon together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add honey, sea salt and vanilla. Stir well
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, and add the dehydrated apple bits and raisins. *Or if you don’t have any dehydrated apple slices, simply add some fresh slices when you make up your breakfast bowl!
    9. Mix well and store in an airtight container for up to 1 month.

    Nutrition


    Per 3/4 Cup Serving: 256 calories; 11.7 g fat; 33.9 g carbohydrates;
    5.4 g protein.

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    Quick & Easy Naan Bread with Sourdough Discard

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    We love eating naan bread! We tend to have either a type of curry, stirfry or butter chicken with rice for dinner once a week, and this is our favourite pairing with it.

    In our home, my husband likes thin and extra buttery naan bread, while the kids and I enjoy it a little thicker. So whenever I make some, I try to roll some out a little thinner than others, so that everyone has some the way they like it best. And always lather with lots of butter…before and after frying!

    Feel free to adjust the thickness of this naan bread recipe to your preference! The instructions below are for a 1/2 inch thickness palm sized naan.

    I’ve played around with adjusting this recipe for a while now and am finally ready to share the delicious results. I hope you enjoy it as much as we do!

    History of the Naan Bread:

    India. This country has long been on my bucket list to visit, a culture rich in traditions, history and especially in food! Naan bread, curries, spices, butter chicken, samosas, saag paneer, tikka masala, tandoori chicken, and biryani. All so so good!

    The word “naan” itself actually comes from the ancient Persian civilization meaning “bread baked on hot pebbles”. It is thought by some that naan bread started to become popular in India around the 1520s, after yeast arrived in India from Egypt. It was a delicacy reserved for the nobility, so think on that while you enjoy your dinner tonight, my noble friend!

    Make it with Your Kids!

    Any time I have something that involves using a rolling pin, or just dough in general, I love getting the kids involved in preparing it. They have fun rolling out and shaping their own naans. You could also get out the cookie cutters to cut out some fun shapes to fry up!

    These were sooo yummy to make!

    ♫ Music by Matthew Compton

    How to Make Naan Bread with Sourdough Discard

    Supplies Needed:

    Ingredients:

    • 2 cups all purpose flour (I have also made this with mixing in spelt and whole wheat flour, just add a few more tablespoons of flour to balance the dough consistency)
    • 1 teaspoon organic baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon white or raw sugar
    • 1/2 teaspoon ground sea salt
    • 1 Tablespoon olive oil
    • 1/4 cup yogurt or whole milk
    • 1/2 cup sourdough discard starter
    • 2-4 Tablespoons water (add as needed, a little more if using yogurt)
    • Flour for dusting when rolling out
    • 1/3 cup melted butter
    • 1/2-1 Tablespoon chopped fresh parsley (can also use dried parsley, but fresh is best)

    Directions:

    1. Mix flour, baking powder, baking soda, sugar and salt together.

    2. Add olive oil, yogurt/milk, and sourdough discard. Mix well. Add 2-4 tablespoons of water as needed until it becomes a doughy consistency.

    3. Knead for 2-3 minutes until it is a soft dough. Dust with a little flour as needed.

    4. Cover and let rest for 30 minutes-1 hour.

    5. Preheat skillet to medium heat. Melt butter in microwave or in a small pot.

    6. Finely chop the parsley and set aside.

    7. Form dough into a “log” and cut into 8 equal rounds.

    8. Roll dough piece out on a flour covered surface until it is 1/4 inch evenly thick.

    9. Brush melted butter and sprinkle with parsley on one side. Fry with the buttered side down on the pre-heated skillet. While it is starting to bubble and sizzle, brush the top side with more butter and sprinkle with parsley. It should take about 1-2 minutes until golden spots appear, then flip over for another 1-2 minutes until golden.

    10. Keep warm in tinfoil until ready to serve. The steam will keep them soft and prevent them from drying out!

    11. Makes 8 palm-sized naans. Store leftovers in sealed container in fridge for up to 5 days.

    Additional Tips:

    *Make sure your pan is not too hot or it will just burn and not cook through.

    *The thinner you roll out the naans, the quicker it will cook.

    *Add as much butter as you want! (Before and especially after!)

    Serve with a curry, butter chicken, or other saucy and flavourful dish!

    Made this Recipe?

    I’d love to hear how your naan bread turned out! Feel free to tag Northbird using one of the links below if you are posting your tasty dinner to social media, or tell me in the comments below!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Quick & Easy Naan Bread with Sourdough Discard

    • Servings: 8
    • Difficulty: Easy
    • Print

    A soft and buttery naan bread recipe using sourdough discard. One of our favourite pairings when we make a stir fry, curry or butter chicken!



    By Jessica Burman © 2024 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl and spoon
  • Skillet
  • Dish for melting butter
  • Cooking Brush
  • Spatula
  • Cutting Board
  • Knife
  • Rolling Pin


    • Ingredients

  • 2 cups all purpose flour (I have also made this with mixing in spelt and whole wheat flour, just add a few more tablespoons of flour to balance the dough consistency)
  • 1 teaspoon organic baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon white or raw sugar
  • 1/2 teaspoon ground sea salt
  • 1 Tablespoon olive oil
  • 1/4 cup yogurt or whole milk
  • 1/2 cup sourdough discard starter
  • 2-4 Tablespoons water (add as needed, a little more if using yogurt)
  • Flour for dusting when rolling out
  • 1/3 cup melted butter
  • 1/2-1 Tablespoon chopped fresh parsley (can also use dried parsley, but fresh is best)


    • Directions:

    1. Mix flour, baking powder, baking soda, sugar and salt together.
    2. Add olive oil, yogurt/milk, and sourdough discard. Mix well. Add 2-4 tablespoons of water as needed until it becomes a doughy consistency.
    3. Knead for 2-3 minutes until it is a soft dough. Dust with a little flour as needed.
    4. Cover and let rest for 30 minutes-1 hour.
    5. Preheat skillet to medium heat. Melt butter in microwave or in a small pot.
    6. Finely chop the parsley and set aside.
    7. Form dough into a “log” and cut into 8 equal rounds.
    8. Roll dough piece out on a flour covered surface until it is 1/4 inch evenly thick.
    9. Brush melted butter and sprinkle with parsley on one side. Fry with the buttered side down on the pre-heated skillet. While it starting to bubble and sizzle, brush the top side with more butter and sprinkle with parsley. It should take about 1-2 minutes until golden spots appear, then flip over for another 1-2 minutes until golden.
    10. Keep warm in tinfoil until ready to serve. The steam will keep them soft and prevent them from drying out!
    11. Makes about 8 palm-sized naans. Store leftovers in sealed container in fridge for up to 5 days.

      12. Additional Tips:

      *Make sure your pan is not too hot or it will just burn and not cook through.

      *The thinner you roll out the naans, the quicker it will cook.

      *Add as much butter as you want!

    Nutrition


    Per 1 serving: 322 calories; 19.7 g fat; 38.1 g carbohydrates;
    3 g protein.

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    Sourdough English Muffins

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    I never knew until recent years that English Muffins were FRIED, not baked. I’m not sure why I just assumed they were baked (especially with the golden-brown tops and bottoms!)

    Anyway, since I began experimenting with developing my own recipe of this, we have eaten these quite often. Probably my favourite reason for making these so often through the summer months in particular, is that there’s no need to use the oven and overheat the kitchen. Definitely a bonus.

    Where do English Muffins Come From?

    According to the “Baking Hall of Fame”, a man named Samuel Bath Thomas emigrated from England to New York City (America) in 1874, and later in 1880 he opened his own bake shop in Manhattan, New York. It is thought that he first brought the fried bread recipe idea to America and made it popular.

    To this day, Americans call it an “English Muffin”, and the British simply call it a “Muffin”.

    Is an English Muffin the same as a Crumpet?

    No. English Muffins are more dense and have a more “bread-like” texture. They are hand-formed from dough. A Crumpet is spongier, lighter and has a thinner batter that is usually poured into a griddle base or mold. It is somewhat similar to a pancake, but typically smaller.

    Ways to eat English Muffins:

    These tasty fried breads are lovely when sliced through the middle, toasted, and spread with salted butter and jam. It also makes an easy lunch sandwich in the absence of sandwich bread.

    Perhaps one of the fast-food breakfast favourites that you might see in North America at a Mcdonalds, A&W, or Tim Hortons is a: Bacon, Egg and Cheese on an English Muffin”.

    One of our quick travel meals that we like to do is to make little mini pizzas out of sliced English Muffins. We spread pizza sauce, add pepperoni, other toppings and cheese. A quick bake then wrap in tinfoil to maintain heat makes it a tasty and warm meal on-the-go.

    New to Sourdough?

    Check out THIS POST on Sourdough Bread to see some tips and helpful info that I’ve learned for looking after and feeding a sourdough starter.

    How to Make English Muffins from scratch:

    How to Make Sourdough English Muffins

    Supplies Needed:

    Ingredients:

    • 3/4 cup of ACTIVE sourdough starter
    • 2 tablespoons of liquid sweetener (pure maple syrup or honey are what I use most often)
    • 1 + 1/2 cups of 2-3% milk (or sub plain yogurt and add 1/3 cup water)
    • 4 cups of all purpose flour (or light spelt or bread flour… add additional 1/4 cup as needed to make soft dough)
    • 2 teaspoons fine sea salt
    • Cornmeal for sprinkling tops/bottoms

    Directions:

    1. Whisk together sourdough starter, liquid sweetener and milk/yogurt until no starter clumps remain and it is a frothy white liquid.

    2. Add flour and sea salt and mix into dough.

    3. Knead for 3-5 minutes. Add additional flour as needed to make into a soft dough.

    4. Cover and rest for 8-12 hours to long ferment at room temperature. It will more than double in size *See Note Below

    5. Roll out so that dough is about 3/4 inch thick (2.5 cm). Cut out rounds of dough 3-4 inches in diameter. (I just use circular tupperware to cut the dough)

    6. Place on parchment covered baking sheet and cover with a tea towel. Rest 1-2 hours (they will puff up during this time).

    7. Warm skillet on low/medium heat with lid on for 3-5 minutes (dry, no oil). Sprinkle the tops of the english muffins with cornmeal.

    8. Place 3-4 English Muffins in the skillet, top (cornmeal covered) side-down, and sprinkle cornmeal on the revealed bottom side. Secure lid and fry for 4-6 minutes or until golden brown. Flip over, cover and fry for another 3-4 minutes or until golden brown.

    Note: The first batch may need some tweaking of the temperature and timing as every stove is different. Too hot, and it will brown without baking the inside.

    9. Cool for several minutes on baking sheets before cutting open. Makes 10-12 English Muffins (depending on the size of the dough circles!).

    10. Store in a sealed container at room temperature for up to 5 days, or in an air-sealed ziploc bag in the freezer for up to 3 months.

    Additional Notes:

    I usually feed my sourdough starter in early afternoon, then it is bubbly and ready to use by early evening when I mix up my dough. The long ferment takes place overnight, and the next morning all that is left is a roll out, cut, rest, and then fry: just in time for breakfast!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sourdough English Muffins

    • Servings: 10-12
    • Difficulty: Easy
    • Print

    One of my favourite go-to recipes for making sourdough without using the oven!


    I usually feed my sourdough starter in early afternoon, then it is bubbly and ready to use by early evening when I mix up my dough. The long ferment takes place overnight, and the next morning all that is left is a roll out, cut, rest, and then fry: just in time for breakfast!

    Supplies Needed:

  • Mixing bowl
  • Danish dough whisk or mixing spoon
  • Measuring cups
  • Teaspoons and tablespoons
  • 2 tea towels
  • 2 baking sheets
  • Skillet with lid
  • Parchment paper
  • Rolling pin


    • Ingredients

  • 3/4 cup of ACTIVE sourdough starter
  • 2 tablespoons of liquid sweetener (pure maple syrup or honey are what I use most often)
  • 1 + 1/2 cups of 2-3% milk (or sub plain yogurt and add 1/3 cup water)
  • 4 cups of all purpose flour (or light spelt or bread flour… add additional 1/4 cup as needed to make soft dough)
  • 2 teaspoons fine sea salt
  • Cornmeal for sprinkling tops/bottoms


    • Directions:

    1. Whisk together sourdough starter, liquid sweetener and milk/yogurt until no starter clumps remain and it is a frothy white liquid.
    2. Add flour and sea salt and mix into dough.
    3. Knead for 3-5 minutes. Add additional flour as needed to make into a soft dough.
    4. Cover and rest for 8-12 hours to long ferment at room temperature.
    5. Roll out so that dough is about 3/4 inch thick (2.5 cm). Cut out rounds of dough 3-4 inches in diameter. (I just use circular tupperware to cut the dough)
    6. Place on parchment covered baking sheet and cover with a tea towel. Rest 1-2 hours (they will puff up during this time).
    7. Warm skillet on low/medium heat with lid on for 3-5 minutes (dry, no oil). Sprinkle the tops of the english muffins with cornmeal.
    8. Place 3-4 English Muffins in the skillet, top (cornmeal covered) side-down, and sprinkle cornmeal on the revealed bottom side. Secure lid and fry for 4-6 minutes or until golden brown. Flip over, cover and fry for another 3-4 minutes or until golden brown.

      9. Note: The first batch may need some tweaking of the temperature and timing as every stove is different. Too hot, and it will brown without baking the inside.

    9. Cool for several minutes on baking sheets before cutting open. Makes 10-12 English Muffins (depending on the size of the dough circles!).
    10. Store in a sealed container at room temperature for up to 5 days, or in an air-sealed ziploc bag in the freezer for up to 3 months.

    Nutrition


    Per 1 serving: 194 calories; 0.8 g fat; 42.8 g carbohydrates;
    4.5 g protein.

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    Apple Cinnamon Overnight Oats

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    Overnight Oats in our Home…

    We like to start off our Monday mornings with a ready-to-go container of overnight oats, prepared the night before.

    For several months now, I have been taking about ten minutes each Sunday evening to quickly mix up 4 identical containers of overnight oats.

    Then overnight, the rolled oats and other ingredients will soften and thicken in the milky/yogurt mix and deliciously absorb the flavours of apple and cinnamon.

    The next morning it is a super quick breakfast and easy start to the day (which is why we have variations of this recipe every Monday morning!).

    I always feel full, and well energized during the day when having this for breakfast, and often don’t realize how much time has gone by when I finally feel hungry again (which says a lot, because our five month old baby is currently exclusively breastfed, and that usually makes me constantly hungry!)

    Nutrition of Overnight Oats:

    Overnight oat breakfasts are packed full of protein, healthy fats, carbs, and lots of good nutrition for our bodies.

    Did you know that by soaking the oats overnight they are fermenting? This is one reason why softened and lightly fermented oats are easier to digest and beneficial for gut health.

    Here are a few other ways that overnight oats help our bodies:

    • Fibre (found in the oats and seeds) helps to regulate and improve digestion
    • High in protein: essential for muscle growth and producing energy
    • Lots of B-Vitamins, copper, biotin, manganese and zinc that is beneficial to hair, skin and nails.
    • Healthy fats (chia and yogurt) help support heart health and brain function.
    • Unsaturated fatty acids and magnesium helps to support fat burning and weight loss.
    • Zinc helps to support the immune system and reduce inflammation.

    Cinnamon: More than just a “spice”

    • Chinese medicine has been using cinnamon as an antioxidant for centuries
    • Studies show that it reduces inflammation
    • Used as an anti-fungal and antiviral
    • It helps to regulate blood sugar levels
    • Cinnamon supports heart health
    • Improves circulation through the body

    Apples: “An apple a day keeps the doctor away” (In some ways this old quote can certainly be true!)

    • Apples give support to our immune systems
    • They help to prevent colon cancer
    • Apples assist with growth of “good gut” bacteria in the intestines
    • Eating apples can lower cholesterol
    • Support glucose regulation
    • Apples are high in fibre (pectin)
    • Has been shown to help reduce blood pressure
    • Helps to reduce inflammation

    Here’s a short video of visually putting it all together to enjoy the next morning!

    How to Make Apple Cinnamon Overnight Oats:

    Supplies Needed:

    Ingredients:

    • 1/2 cup rolled oats (You could use quick oats, but old fashioned/rolled oats will have the best results)
    • 1/4 cup yogurt (greek is my favourite. You can check out HERE how to make your own yogurt)
    • 3/4 cup milk (or favourite nut milk)
    • 1 tablespoon chia seeds
    • 1 tablespoon hemp seeds
    • 2 tablespoons of 3 Seed Blend (See THIS POST on how to make it with chia/sunflower/flax seeds)
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon liquid honey
    • 1/2 teaspoon ground cinnamon
    • 1/2 apple, washed & diced

    Directions:

    1. Add all ingredients to container or jar and stir well. Add additional milk at the end if desired (it will thicken overnight).

    2. Keep in fridge overnight, stir again the next morning and add another dash of cinnamon in top if desired.

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Apple Cinnamon Overnight Oats

    • Servings: 1x 500ml jar (1 pint)
    • Difficulty: Easy
    • Print

    Start your day off smoothly with this quick and tasty Overnight Oat recipe! Simply mix in a jar the night before, then take out of the fridge the next morning and it's ready to eat!

    Supplies Needed:

  • Measuring cups
  • Teaspoons & tablespoons
  • Plastic container or jar
  • Stirring spoon


    • Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup yogurt
  • 3/4 cup milk (or favourite nut milk)
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 2 tablespoons of 3 Seed Blend **See THIS POST on how to make it
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon liquid honey
  • 1/2 teaspoon cinnamon
  • 1/2 apple, washed & diced


    • Directions:

    1. Add all ingredients to container or jar and stir well. Add additional milk at the end if desired (it will thicken overnight).
    2. Keep in fridge overnight, stir again the next morning and add another dash of cinnamon in top if desired.

    Nutrition


    Per 500ml serving: 591 calories; 24.2 g fat; 70 g carbohydrates;
    27.1 g protein.

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    Homemade Flu Medicine: Fire Cider

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    What is Fire Cider?

    Fire Cider is an amazing natural remedy that will boost your immune system and help protect you from getting those frustrating seasonal viruses that always seem to be floating around.

    This powerful tonic looks different from home to home, but generally they contain a fermented mixture of:

    • apple cider vinegar
    • hot peppers
    • garlic
    • onions
    • and horseradish root.

    After fermenting for several weeks, the liqud is strained into a new jar and honey can be added to help sweeten the homemade tonic.

    These other tubers, citrus, herbs and spices are ones that I’ve either used in my own fire cider, or I’ve heard of folks using in theirs:

    • Turmeric
    • Ginger
    • Lemon
    • Orange
    • Lime
    • Rosemary
    • Thyme
    • Star anise
    • All Spice Berries
    • Peppercorns
    • Cinnamon stick

    All of these are amazing ingredients on their own, and packed full of nutrition and natural medicine for our bodies. When put together, all of these are one powerful kick to get rid of illness!

    On a personal note, special mention should go to my mother, Sharon, who became known in our church and homeschooling community for having her own variation of fire cider, or “Sharon’s Brew”.

    In our home growing up, it was the dreaded jar in the fridge that had been fermenting for AGES and honestly tasted quite deadly. The longer it fermented in the jar, the more potent the hot peppers made the taste of the liquid.

    Whenever colds or illness came around, out came the jar and a handful of spoons to dip into the liquid and swallow the awful stuff. No honey to sweeten it for us!

    But it worked. And it was a much better solution than popping pharmaceutical drugs into our bodies.

    That’s why natural medicine is so important: you know exactly what is going into your body, and you are using herbs and natural foods to look after the health of your body —the way that our Creator intended.

    Where Does Fire Cider Come From?

    The idea of fire cider has been used for thousands of years by herbalists, physicians and apothecaries, who would ferment different foods, spices and herbs to make this amazing natural remedy.

    However, it wasn’t until around 1970 that a well known herbalist and author named Rosemary Gladstar began encouraging the public to make their own apple cider vinegar tonic, and made the name “Fire Cider” popular. You can read more in her book “Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies”.

    On that note, she has many more amazing books on medicinal herbs and natural remedies that you can check out HERE.

    Why is it Called “Fire Cider”?

    The “fire” part of it is from the hot peppers that ferment in the apple cider vinegar and give it that special “kick” that fire cider is known for.

    Health Benefits of Fire Cider Ingredients:

    Please note, that although this is an amazing and medicinally powerful mixture of fermented goodness, I do not have a medical or herbalist degree. So when I recommend making this recipe, it is purely from experience and my own research that leads me to write about this topic.

    I am passionate about learning all I can about natural medicine, and sharing what I have learned on this blog. I highly encourage anyone interested to learn more from seasoned herbalists like Rosemary Gladstar,

    Reasons NOT to take Fire Cider:

    Based on my research, I do not recommend taking this every day if you are pregnant or if you have acid reflux or other chronic digestive problems. I also wouldn’t give it to a young child.

    Ways to take the Fire Cider:

    If you have a sensitive stomach and cannot take it strait, here are some other ways to still take fire cider:

    • Dilute it with juice or other beverage
    • Mix it into your meal
    • Use it as a tangy salad dressing
    • Use it as a marinade

    Watch this video to see the process of making your own fire cider!

    How to Make Your Own Fire Cider:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Cut all fresh ingredients up and stuff into jars. Add spices in.
    2. Fill the jar up to the top with apple cider vinegar, making sure that all the ingredients are covered to prevent mold from growing.
    3. Use a plastic jar lid or put a layer of parchment paper between the jar and the metal lid so that the vinegar doesn’t react with the metal.
    4. Give jar a shake once a day, and switch the lid once a week or as needed.
    5. Ferment for 4 weeks.
    6. Use a fine mesh or cheesecloth strainer to strain out the jar contents and return liquid to fresh jars.
    7. Store in fridge and use within one year.
    8. For an adult: take three times a day when feeling ill, or take once a day as a tonic to boost and protect your immune system. (Dosage recommended by theherbalacademy.com)

    Additional Notes:

    • You can add honey directly to the jar until it has reached the desired taste to off-set the “kick”, or you can store the jar with just the fermented liquid and add sweetener as you take it. I usually take my “ medicine shot” with homemade elderberry syrup to use instead of honey to sweeten it.
    • 2 packed 1-litre jars produces around 750-1000ml of finished fire cider.

    More Ideas for Natural Living:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Check out on the Natural Living Page:

    Nature’s Medicine

    An on-going picture collection of various herbs, vegetables, fruits, oils, etc and highlighting some of the amazing health benefits that they have to offer us!

    Recent posts from Northbird:

    Homemade Flu Medicine: Fire Cider

    • Servings: 1-2 1 litre jars
    • Difficulty: Easy
    • Print

    A powerful natural tonic made from hot peppers, root vegetables, spices, citrus, herbs, and fermented in apple cider vinegar.


    • You can add honey directly to the jar until it has reached the desired taste to off-set the “kick”, or you can store the jar with just the fermented liquid and add sweetener as you take it. I usually take my “ medicine shot” with homemade elderberry syrup to use instead of honey to sweeten it.
    • 2 packed 1-litre jars produces around 750-1000ml of finished fire cider.


    Supplies Needed:

  • Cutting Board
  • Knives
  • 2x 1 litre glass jars with lids
  • Food handling gloves


    • Ingredients

  • Apple Cider Vinegar
  • Fresh horseradish root
  • Onion
  • Garlic
  • Ginger root
  • Turmeric root
  • Hot peppers (chillies, jalepenos, your preference how hot you want it!)
  • Lemon
  • Orange
  • Rosemary (fresh or dried)
  • Star anise
  • Peppercorns (10-15 per 1 litre jar)
  • Cinnamon stick


    • Directions:

  • Cut all fresh ingredients up and stuff into jars. Add spices in.
  • Fill the jar up to the top with apple cider vinegar, making sure that all the ingredients are covered to prevent mold from growing.
  • Use a plastic jar lid or put a layer of parchment paper between the jar and the metal lid so that the vinegar doesn’t react with the metal.
  • Give jar a shake once a day, and switch the lid once a week or as needed.
  • Ferment for 4 weeks.
  • Use a fine mesh or cheesecloth strainer to strain out the jar contents and return liquid to fresh jars.
  • Store in fridge and use within one year.
  • For an adult: take three times a day when feeling ill, or take once a day as a tonic to boost and protect your immune system. (Dosage recommended by theherbalacademy.com)

    • Nutrition


    Per 1 tablespoon serving: 27 calories; 0.8 g fat; 5.2 g carbohydrates;
    0.9 g protein.

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    Make Your Own Pumpkin Puree

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    We love this time of year! Lots of beautiful fall colours, it’s sweater weather, and it’s time to harvest what is left in the garden.

    (Now, this year is a bit of an exception as there wasn’t much of a garden to speak about!) But other years at my parent’s house there has been much fun in discovering all the pumpkins and squash that have been hiding all summer, and bringing them inside to store for the next several months.

    We particularly love cutting up and cooking pumpkins to turn into homemade pumpkin puree. It’s a great activity for the kids to help with, working on their fine motor skills and scooping out all the gooey seeds!

    Ways to use Pumpkins and Pumpkin Puree:

    There are so SO many ways of using this tasty fall vegetable besides carving it up and putting it on your doorstep for decoration!

    Here are a few of my favourites plus a few more fun ideas:

    Sweet
    Savoury
    Pumpkin PiePumpkin Seed Wheat Bread
    Pumpkin MuffinsPumpkin Crackers
    Pumpkin Energy BallsPumpkin Egg Noodles & Other Pastas
    Pumpkin Chocolate SquaresPumpkin Hummus & Veggie Dips
    Pumpkin Sweet BreadPumpkin Soup Variations
    Pumpkin CookiesPumpkin Casserole
    Pumpkin Spiced Latte & Other drinksStuffed Pumpkin Dishes
    Pumpkin Pancakes & WafflesFried Pumpkin Fritters

    Does the Size of Pumpkin Matter?

    Honestly, the size only matters for what you plan on using the puree for. The smaller pumpkins will typically be sweeter, and the larger ones will just be a bit more watery.

    Smaller pumpkins, such as “pie pumpkins” are usually used for (obviously!) pies! They are sweeter, and have a more distinct taste, making them ideal for baked goodies and treats.

    The larger pumpkins are not usually used for pies and baking due to their slightly more dulled taste because they have a higher water content. This of course doesn’t mean that they can’t be used in baking and cooking, it’s purely a matter of preference.

    What can you do with the Pumpkin Seeds?

    Here are 3 ways that we use leftover pumpkin seeds:

    1. Seed Saving for planting the following year (s).
    2. Dry the seeds to use in crafts or educational activities.
    3. Roast and eat them in so many different ways!

    Saving Pumpkin Seeds for Planting:

    1. Clean seeds in a bowl of water and separate out any pulp or broken seeds. Select the biggest and best seeds to save.
    2. Drain off as much water as possible and pat the seeds as fry as you can.
    3. Put seeds on parchment paper to continue drying for several days.
    4. Put in a paper envelope and label.
    5. If you are using the seeds the following planting season, you can store it in a cool, dry pantry. If you want the germination of the seeds to last for many years, put in the freezer.
    6. Note: If it’s an heirloom pumpkin then it is definitely nice to save some seeds for future planting. If it’s a hybrid-grown pumpkin then you may not get much produce from planting the seeds, and anything grown would likely be less hardy and more vulnerable to diseases.

    Dry the Seeds for Crafts & Activities:

    1. Clean seeds in a bowl of water and separate out any pulp from them.

    2. Drain off as much water as possible and pat the seeds as dry as you can.

    3. Put seeds on parchment paper to continue drying for several days.

    4. Store the seeds in a paper envelope.

    Eating Pumpkin Seeds:

    The seeds are delicious to use in so many ways!

    • Enjoy as a salty snack
    • Add to a trail mix with other seeds, nuts and dried fruits
    • As a salad topping
    • As a pumpkin or squash soup garnish
    • Make your own pumpkin seed crackers
    • Baked into bread
    • Put in a smoothie
    • Mix into a nutritious breakfast bowl

    How to Roast Pumpkin Seeds:

    1. Wash the seeds and separate from the pulp.

    2. Mix in a small bowl with olive oil or (my favourite) Avocado oil. Add sprinklings of salt, pepper and also a dash of paprika.

    3. Spread in single layer on parchment paper.

    4. Broil on low for about 5 minutes, or until crispy (every oven is different!)

    5. Store in an airtight container at room temperature for up to one week.

    Here’s a simple video of one of the times we recently cut up some pie pumpkins.

    How to Make Your Own Pumpkin Puree

    Supplies Needed:

    Ingredients:

    • Pumpkins

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.

    2. Wash the outside of the pumpkins to remove any dirt.

    3. If it is a small pumpkin, simply cut in half next to the stem and cut through into two halves. Cut off the stem and blossom end. If it is a larger pumpkin, cut around the stem part of the pumpkin in a circle and lift it out. Cut off the blossom ends as well.

    4. Scoop the seeds out into a bowl **Save these for a tasty snack later!

    5. Place pumpkin halves upside down on parchment-lined baking sheets.

    6. Bake fat 350 for 45-60 minutes until the pumpkin skin on the outside is soft, lightly browned, and can be easily pierced with a fork. (You will want it soft enough to easily scoop the pumpkin flesh)

    7. Let cool completely, turning right side up to cool down faster.

    8. Scrape the insides out into a high powered blender and puree until smooth.

    9. Use immediately in desired recipe, or put in a sealed container and store in the fridge for up to one week. You can also put the pumpkin puree in a ziplock bag in the freezer. Best to use within 6 months. (Although I have used some puree that was frozen for much longer than that and still thawed and tasted great!)

    10. One small pie pumpkin makes approximately 4 cups of puree.

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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    Homemade Pumpkin Puree

    • Servings: 4 cups
    • Difficulty: Easy
    • Print

    Make your own pumpkin puree with this easy recipe and then freeze the puree to later make many sweet or savoury pumpkin recipes!



    You can use either large or small pumpkins for this recipe. The smaller pumpkins will typically be sweeter, and the larger ones will just be more watery. See ideas above for how to use pumpkins best based on their size.

    Supplies Needed:

  • Cutting Board
  • Large Knife
  • Baking Sheets
  • Parchment Paper
  • Spoon
  • Bowls

    • Ingredients

    • Pumpkins

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Wash the outside of the pumpkins to remove any dirt.
    3. If it is a small pumpkin, simply cut in half next to the stem and cut through into two halves.
    4. Scoop the seeds out into a bowl **Save these for a tasty snack later!
    5. Place pumpkin halves upside down on parchment-lined baking sheets.
    6. Bake fat 350 for 40-50 minutes until the pumpkin skin on the outside is soft, lightly browned, and can be easily pierced with a fork.
    7. Let cool completely, turning right side up to cool down faster.
    8. Scrape the insides out into a high powered blender and puree until smooth.
    9. Use immediately in desired recipe, or put in a sealed container and store in the fridge for up to one week. You can also put the pumpkin puree in a ziplock bag in the freezer. Best to use within 6 months.
    10. One small pie pumpkin makes approximately 3-4 cups of puree.

    Nutrition


    Per 1 cup serving: 34 calories; 0.3 g fat; 8.1 g carbohydrates;
    1.1 g protein.

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    Easy No-Sugar Crockpot Apple Butter Recipe

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    This tasty recipe is creamy and rich with the pure taste of autumn apples!

    No sugar is needed to add to this as the final product’s natural sugars have been slow cooked down and act as their own natural preservative. I usually prefer homemade apple butter for this reason over jam or jelly that typically have lots of sugar added!

    Making your own Apple Butter is also a great way to use up any apples that are looking a little tired and wrinkled in the fruit basket!

    The taste is even better if you are able to use a few different kinds of apples. I usually have a mix of golden delicious, granny smiths, red delicious, macintosh, or empire.

    I like recipes that are adaptable based on how much produce I am trying to use up. This one is great for example, because if I have about 10 apples that I would like to use up, I can use up all 10 instead of only 8 if the recipe calls for only 8.

    Now that’s a bit of a ramble! But I hope you understand the gist of what I am trying to say: With this recipe, you can use whatever amount of apples you would like that will fit in your available crockpot.

    Water Bath Canner: Altitude Adjustments

    For the majority of canning recipes, it is important to note that it is necessary to increase the water bath boiling time if your geographical altitude is over 1,000 feet (305 meters) above sea level. The higher the altitude is, the boiling point of water decreases, so it needs to boil longer in order to effectively kill heat-resistant bacteria and preserve canned goods more safely.

    Altitude in Feet:Altitude in Meters:Increase Processing Time
    1,001-3,000306-9155 minutes
    3,001-6,000916-1,83010 minutes
    6,001-8,0001,831-2,44015 minutes
    8,001-10,0002,441-3,05020 minutes

    A simple video of part of the process of making Homemade Apple Butter!

    How to Make Homemade Apple Butter

    Supplies Needed:

    Ingredients:

    • Apples (a few different types is best!)
    • Cinnamon (optional)

    Stage 1 Directions: Harvesting the Apples

    1. Wash apples, slice and peel. Make sure to discard any bad bits.

    2. Put apple pieces into crockpot and turn to low, cooking slowly 8-12 hours or overnight.

    3. When the apples can be easily mushed with a spoon, whisk up a little and use an immersion blender or put in a high power blender to puree until smooth.

    4. If desired, add some cinnamon for additional flavouring.

    5. If you are planning to preserve your apple butter by canning in a water bath, keep the pureed apple butter warm in crockpot, then continue with directions below. If you are just planning on keeping your finished apple butter in the fridge, pour into clean jars with lids. Best to use within 1-2 months in the fridge.

    Stage 2 Directions: Water Bath

    1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

    • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    • Place cleaned lids in a small saucepan and put on low/med on the stove.
    • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See notes below for testing for the jelly-set stage, as well as later on for the water bath canning stage.

    2. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.

    3. Carefully ladle or pour the warm apple butter sauce into the jars through the funnel.

    4. Gently stir each of the filled jars with a non-metallic utensil.

    5. Wipe the tops of the filled jars with a clean/wet paper towel.

    6. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

    7. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

    8. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet to increase timing.

    9. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

    10. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

    11. Let sit for 24 hours undisturbed so the apple butter can finish setting.

    12. Store at room temperature for 12-18 months, refrigerate after opening.

    13. Recipe yield will depend on how many apples you harvest! But when I typically fill a 6 quart slow cooker, it makes around 2x 500ml jars of finished apple butter.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    No Sugar Crockpot Apple Butter

    • Difficulty: Easy
    • Print

    No Sugar Added, Just Pure Apple Goodness!


    This recipe’s yield depends on how many apples you want to cook up. But If I fill a 6 quart crockpot with apple slices, it yields around 2 x 500ml jars of finished apple butter.

    Supplies Needed:

  • Water bath canner
  • Canning tongs
  • Canning funnel
  • Canning jars, lids and rings
  • Paper towel
  • Non-metallic utensil
  • Juice strainer or fine mesh colander
  • Stock pot
  • Measuring cups
  • Paring knife
  • Bowls
  • Candy thermometer
  • Spoon


    • Ingredients

  • Apples (a few different types is best!)
  • Cinnamon (optional)


    • Stage 1 Directions:

    1. Wash apples, slice and peel. Make sure to discard any bad bits.
    2. Put apple pieces into crockpot and turn to low, cooking slowly 8-12 hours or overnight.
    3. When the apples can be easily mushed with a spoon, whisk up a little and use an immersion blender or put in a high power blender to puree until smooth.
    4. If desired, add some cinnamon for additional flavouring.
    5. If you are planning to preserve your apple butter by canning in a water bath, keep the pureed apple butter warm in crockpot, then continue with directions below. If you are just planning on keeping your finished apple butter in the fridge, pour into clean jars with lids. Best to use within 1-2 months in the fridge.

    Stage 2 Directions:


    Nutrition


    Per 1 tablespoon serving: 15 calories; 0 g fat; 4.0 g carbohydrates;
    0 g protein.

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