Whole Wheat Yorkshire Pudding with Chèvre and Blueberries

Jennifer’s Whole Wheat

Yorkshire Pudding Breakfast


Whole Wheat Yorkshire Pudding w/ Chèvre Blueberries and Natural Sausage

Whole Wheat Yorkshire Pudding w/ Chèvre Blueberries and Natural Sausage


My kids absolutely love Yorkshire Pudding!

It usually is eaten savory.  In my true Jennifer fashion I could not stick to “normal”.   We have also done it Savory but mainly eat it for breakfast and sometimes lunch.

My secret is Organic Palm Shortening!  We order ours from Tropical Traditions.

I use the Large Muffin Tins.  This recipe makes 12 Large Yorkshire Puddings or 24 Regular Muffin size Puddings


6 large eggs
1 teaspoon coarse salt
3 cups whole goat milk (or cow)
2 2/3 cups all-purpose flour, sifted (sometimes 1-2 Tbs more depending on consistency)
1 Tablespoon Psalm Shortening per muffin circle or reserved beef drippings (from Standing Rib Roast)

6 oz Chèvre

1-2 Cups Frozen Organic Blueberries


In a medium bowl, whisk together eggs until frothy. Whisk in milk, followed by flour with salt, until well combined.

Mix ingredents well!

Mix ingredents well!








You can Cover and refrigerate batter at least 4 hours, and up to overnight.  However I usually do Not.

Preheat oven to 425 degrees with rack set in center of oven.

Add Palm Shortening (beef drippings) to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.

Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquidy and spread on its own without tilting. Bake for 12 minutes.

Reduce oven temperature to 350 degrees; and continue baking until pudding is puffy and nicely browned, about 15 minutes more.

Don’t open oven until almost ready

Don’t open oven until almost ready








While Pudding is cooking.  Mix 6 ounces chèvre with thawed blueberries


Hot from the oven

Hot from the oven









**Serve warm.  Top with Chèvre and Blueberries.

Yorkshire Pudding with Chèvre and Organic Blueberries

Yorkshire Pudding with Chèvre and Organic Blueberries








Enjoy with Sausage or Bacon

Whole Wheat Yorkshire Pudding w/ Chèvre Blueberries and Natural Sausage

Whole Wheat Yorkshire Pudding w/ Chèvre Blueberries and Natural Sausage









Have fun with this.  For lunch some times we have these with lunch meat and avocado.  They are awesome!

Wild Salmon Cakes Dinner- Easy, Fast and Yummy- 21 Day Fix

Wild Salmon Cakes Dinner

Fish Cakes/ Asparagus/ Sweet Potato

The Sweet Potatoes and Asparagus Recipes will be posted soon as well!

Recipe By,

Jennifer Gresham

Tuna Patties, Asparagus, and Sautéed Savory Sweet Potatoes

Tuna Patties, Asparagus, and Sautéed Savory Sweet Potatoes


My Plate. 21 Day Fix Serving Size

These Salmon Cakes or Patties are perfect for that busy night you need to whip something together fast.  Be brave.  Have fun and if there is a spice or flavor you love with Salmon or Tuna add it.

You can also easily make these with Tuna instead!

Serves 8 (2 patties per person)

16 +/- Cakes

Heat Cast Iron Griddle or Skillet

Salmon Patties

  • 8 Cans of Wild Salmon/Tuna
  • 4 slices Whole Wheat Seeded or Ancient Grains Bread (any bread will do but this is what I use)
  • 1 Cup Soy Free Mayo
  • 3 Tbs Mustard
  • 1 Packet Frontier Organic Dill Dip
  • 6 Free Range Eggs
  • 1 Tbs Garlic Powder


1. Open and Drain Salmon/Tuna.  Place all Fish in large bowl.  Separate and flake with a fork.

2. Place bread in a food processor or Vitamix Dry Blender and turn into bread crumbs. Pout into bowl

3. Add Mayo, Mustard, Dill Dip, Eggs and Garlic powder.  Mix until evenly distributed.

4. Check moisture.  They should be moist enough to stick together when formed into patties.  But dry enough to hold there shape relatively well.

5. Set bowl aside. This is when you would begin cooking the Sweet Potatoes 

6. Cook on medium/hot Cast Iron Griddle- Flat side (Not Raised Grill Side).  If Cast Iron is not seasoned enough to be non stick use either butter or coconut oil to lightly coat.

7. At this point put Asparagus into oven and cook.  Keep an eye on them!

Cook until brown and then Flip and Repeat until Brown Again.




Delicious Lemon Chicken and Brown Rice Slow Cooker

Delicious Lemon Chicken and Brown Rice Slow Cooker


by: Jennifer Gresham


  • 2 cups Organic Brown Rice
  • 1 cup Wild Rice 3 cups water
  • 1 Tablespoon Organic Better than Bouillon Chicken
  • 4 Tablespoons Organic Unrefined Coconut Oil, in 1 Tbs drops
  • 2-3lbs, skinless boneless chicken thighs
  • 1/2 cup fresh organic lemon juice (I get mine from Costco)
  • 2 teaspoons lemon zest
  • 1 Tablespoon minced garlic
  • 1Tablespoon Organic Poultry Seasoning
  • 1 teaspoon black pepper


  1. Place rice and water into slow cooker.
  2. Place 1 Tablespoon of Coconut Oil at a time around crock on top of the rice and water.
  3. Place Better than Bouillon and Garlic in rice water also. Give a quick stir.
  4. Place chicken pieces into the slow cooker, on top of rice.
  5. Pour lemon juice over chicken.
  6. Sprinkle Poultry seasoning and pepper over chicken.
  7. 6. Cover and cook on Low for 6 to 8 hours or High 3 to 4 hours


** Remember you do not have to use exact ingredients. Have fun.

Slow Cooker Whole Wheat Meat and Vegetable Super Stuffed Lasagna

Jennifer’s Super Stuffed Whole Wheat

Meat and Vegetable Lasagna


This a a hit!  I love slow cookers.  My days seem to get crazier the further in the day it gets.  It’s nice to have dinner being made and 1 thing I can let go……

This is a Jennifer Creation (as my family likes to call them)  I start out with a basic recipe completely alter it.  Mainly using the temperature and bake time.

I am a fan of using what you have on hand.  I plan my meals a week in advance.  I use this is buy the main items but our garden, budget and life seems to through a lot of different ingredients our way!

1st Layer

1st Layer








This is the first layer.  You need to coat the crock to keep the noodles from sticking. Place the sauce in first. 2 Main whole wheat lasagna noodles in center.  Working your way from middle out.  You will have to brake at least 2 more Lasagna noodles in half to fit.  Sprinkle with Mozzarella.

Zucchini and Mushroom

Zucchini and Mushroom








We had a huge Zucchini from a friends garden. Some mushrooms that where ready to be used and so that is what we used.  My husband does not like mushrooms (he calls them fungus).  So I cut mine large to be easily picked out by him. I scraped out the zucchini seeds and fibers.  No one wants to chew on tough seeds or eat stingy things.  Well….. unless it is stringy cheese!

Chévre Layer

Chévre Layer








After doing a complete set of layers. I began again.  Expect this layer (the middle) I used Chèvre.  We love Chèvre as a few of my kids are lactose intolerant.

Layering Done! Time to cook!

Layering Done! Time to cook!








I added so many vegetables and meat that I only ended up having 3 layers.  So I did not use a whole box of noodles. I only used a total of 12 lasagna noodles. My kids enjoyed playing with the left overs.  I’m not a huge carb lover so this works for me. If noodles are key for you.  I’d add noodles between each add in.

Sause I use from Costco

Sause I use from Costco








I wanted to give a shout out to this yummy sauce from Costco.  It is “natural” and not in plastic.  Super yummy.  Which is saying a lot as I do not really like marinara sauce.  I really dislike spaghetti…… but thats another story.







All Cooked, Melted and Saucy

All Cooked, Melted and Saucy









Jennifer’s Super Stuffed Whole Wheat Meat and Vegetable Lasagna

12 Servings

Cook on Low 5 hrs  High 3 hrs

Prep time 30min


– 12 whole wheat lasagna noodles, uncooked.

– 1-2 lb extra lean ground beef or turkey (I used 1 lb Elk and 1/2 lb msg and preservative free italian sausage!)

– 1 Tbs garlic powder

– 2- 40oz jar White Linen Collection All Natural Marinara Sauce

– 1 Tsp Basil

– 8 oz Chèvre

–  8 oz fresh sliced mushrooms

– 10-16oz Shredded Mozzarella Cheese

– 1 huge Zucchini cored and sliced

– Dried Parsley for top layer


1) Coat inside of cockpot with cold pressed unrefined Olive Oil.
2) Cover bottom of crockpot with sauce then 4 noodles (break to fit) sprinkle with cheese and 1/4 garlic powder. Layer zucchini, mushrooms and more cheese.  More sauce then noodles.
3) While slicing Vegetables, Brown ground meat in pan.  Stir in Basil and half garlic powder . Spread half of it over noodles in crockpot.

4) I like a middle layer to have just Chèvre, vegetables, meat, sauce, noodles.

5) Layer of sauce, mushrooms, zucchini, mozzarella over beef. Repeat layers.

5) Cover and cook on low for 5 hours.

Makes 12 deep servings

Breakfast Frittata

Breakfast Frittata


Yummy & Easy

I cook for 8 people.  So adjust recipe as needed.

This is Easy, Fast and Yummy

A way to get Protein and Vegetables in Breakfast

Heat oven to 375 degrees F

I used a cast iron skillet but you can use any oven safe skillet.

  • 1/2 Large Onion Diced
  • 1lb non MSG sausage
  • 8 eggs (I use a mix of duck and chicken)
  • 1 cup raw goat milk (any milk will work)
  • worchester sauce
  • garlic powder
  • organic raw spinach
  • about 1/2 cup sharp cheddar


Cook onion and sauce in pan.  While cooking mix together eggs, 4 dashes worchester sauce, garlic powder, milk and cheese.

Once sausage is cooked remove from heat.  Pour in eggs mixture.  Top with raw spinach.  Sprinkle with a little more cheese.  Place in oven to cook.  Check after 20min.

Ready when center is not runny

Cut in pan and serve


Follow me for more recipes on Instagram

Simple 21 Day Fix Approved Brat Dinner

Braut, Roasted Vegetables, and Mashed Potatoes

Brat, Roasted Vegetables, and Mashed Potatoes

IMG_9157 IMG_9158


21 Day Fix Approved Brat Dinner

I cook meals for a family of 8


  • MSG Free Brats
  • 1 Bottle Genesis Beer
  • 1 Tbs Better than Chicken Bouillon
  • 10 Medium sized potatoes peeled
  • Organic Butter
  • Raw Goat Milk (Almond Milk)
  • Garlic Powder
  • Celtic Sea Salt
  • 4-5 Carrots
  • 2 Lbs Brussels Sprouts
  • 4 Beets
  • 1 Huge Zucchini
  • 3 TBS Cold Pressed Coconut Oil
  •          1 TBSCold Pressed Olive Oil



I simmer the Brats in Genesis.  While they simmer I cut up the Vegetables into cubes.  Place on a cookie sheet. Spread melted coconut oil and olive oil over vegetables. Then generously sprinkle garlic powder over.  Sprinkle with desired amount of Sea Salt.

Place pan under broiler

Remove Brats.  Pour Beer and Juice into Mason jar. Add Better than Chicken and Water together.  Set aside. Brown Brats in same pan.  Remove Brats after browned. Remember to stir vegetables under broiler. In same pan as browned Brats. Brown Flour.  When done remove vegetables. Add Brat juice with Better than Chicken to make gravy.  Set all aside and finished mashed potatoes with goat milk (almond milk), butter, and garlic powder.

Place portions into your Colored 21 Day Fix Containers. Follow daily allowance as pre charted.

Interested in 21 Day Fix? Check it out here