I about died of laughter when I looked in the mirror at her..

I grew up eating canned, sliced, pickled beets. I could easily eat my weight in those. I love beets, and as I have become more aware of my diet over the past few years and try to eat food in it's least processed form, I tend to stray away from canned & packaged foods.

We live two miles away from two farms that open every summer and offer an amazing selection of local and northwest grown items. I end up out there at least once a week. The first summer we moved here I remember looking over the selection of veggies and realizing I didn't have a clue as to how to cook half of them.

That slowly changed. Every couple weeks I would select something I had never tried or cooked before and would learn how to. Once such example is fresh beets. Nutrient-rich, they now have a place in my veggie rotation.

"Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support." source

"In recent lab studies on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth through a number of mechanisms, including inhibition of pro-inflammatory enzymes (specifically, cyclooxygenase enzymes). The tumor cell types tested in these studies include tumor cells from colon, stomach, nerve, lung, breast, prostate and testicular tissue." source

Beets are also a fantastic source of vital micro-nutrients such as manganese, potassium, fiber, magnesium, phosphorus, vitamin C and iron. source

Paleo Balsamic Roasted Beets

Serves 4


I love these served with steak or grilled chicken. These are great to top a salad with too. Let me know if you try any variations or have any questions! I'd love to hear your feedback!

Sun-kissed cheeks & shoulders, the smell of a fresh cut lawn and hearing the sprinklers kick on as the sun comes up.. summer is here. And that means berries are ripe too.

The past couple years I haven't been able to enjoy the summer as much as I would have liked to. When you work in the wine industry coupled with being an event coordinator, weekends and summertime mean you're working overtime. It was a fun job, but I am so so happy I get to spend this summer with my family.

This past weekend we soaked up every minute of the 95 degree weather, spending time at the river, playing in the water in the backyard and picking super sweet strawberries. It was so fun showing Aria how to pick the berries, but her favorite part was us picking them and handing them to her to put in the bucket. Emerson just chilled in her stroller, enjoying the off-roading experience & soaking up the candy-like aroma of the strawberry patch. ;)

I haven't made jam in a long time, but having a flat of berries just hanging out in our kitchen inspired me. The same farm we collected berries from also offers the best raw honey. I picked up a fresh jar and some pectin and got to work, this recipe is so simple, you'll have jelly in an hour!

Paleo Strawberry Freezer Jam

makes 5-6 pints

• 6 dry pints of medium-sized ripe strawberries, washed & stems removed
• 1 cup raw honey
• 2 Tbsp lemon juice
• 1 jar (4.7oz) Instant Pectin
• Have 6 pint jars & lids cleaned and ready to go and a funnel for easy filling. 

1.  Place your strawberries in a large pot over medium heat, add the lemon juice. Stir occasionally as berries soften and become juicy.

2.  In a bowl or large measuring cup, mix the pectin into the honey, it will become very thick, stir until there are no clumps of pectin.

3.  Bring the strawberries to a simmer, allow to simmer uncovered 3 minutes, stirring frequently. Remove from heat. Using a masher - mash the berries. Mash less for chunkier jam. If you prefer, you can place all your berries in a blender or food processer for a puree.

4.  Stir in the honey & pectin mixture. Stir continuously for 3-4 minutes, you'll feel the jam start to thicken.

5.  Place your funnel into your first jar, then using a ladle or measuring cup, fill the jars. Leave about a 1/2" of space at the top. Seal and place in the freezer.. then snack on the remaining spoonfuls in the bottom of the pan ;).


The jam will last in the freezer many months, but once thawed, consume within 7-10 days as there are no preservatives. If your jars go straight into the refrigerator, the jam will thicken up overnight as it cools.

There's nothing better than homemade jam on oatmeal, or if you choose to eat gluten-free bread - peanut butter & jelly sandwiches are amazing!

Let me know what you think, I'd love to hear how you enjoy the jam and your variations!




**Note: Depending on how strict you are in your Paleo diet, this recipe may conflict. For some, the inclusion of honey is too much sugar, as well as the adding pectin. Pectin is a form of fiber that solidifies at lower temperatures. Many fruits actually contain pectin on their own, strawberries do not, so pectin is needed for it to gel well. You can also use gelatin or simmer the berries another 45 mins until they thicken up a bit.