Hillary Shearing Nutrition

Let’s call this - random cross pollinated squash roasting 😆😆
If you’re like me and birthed too many squash - make soup! Just roast, and add to some veggie stalk !

Japanese Salad (although I really don’t think it is given my passport stamps……but that’s what moms recipe card says 😆
My healthier version - double the bean sprouts, half the required “fried” noodles and 1/2 the soy sauce.
It’s not the greatest - but it’s so delish and the kids love it 💞

Happy Halloween 🎃 Everyone!

Yeahhhhh. That’s processed Turkey bacon.
But sometimes it’s about the flavour with less bad fat, and maybe add some good - slower digesting fats. ( 🥑).
It’s ok to have the things you love - that aren’t 100% natural.

Let’s talk waste…….
How much do you toss,compost or freeze?
My 2023 goal is to freeze all my cut offs and make veggie stock.
For the most part we are pretty good - these bits go to the compost.
For the kiddos - no after school snack until they finish up their lunch. Always a work in progress 💞

People are always asking me how I keep my raised beds healthy for garden production.
In short… 🪱 Worms.
In the spring after a good rain the kids and I walk the driveway and pick up worms and divide them into each bed.
I also leave the roots and stocks in the beds over the winter for the extra nutrients. I always do my cleaning in the spring.


Green Juice / Smoothies.
I have always preferred the smoothie for the simpler facts 1. Zero waste 2. The fibre 3. Quicker.
I also have a seriously expensive addiction to purchasing cold pressed green juice (for grab and go).

Don’t forget this 💞

I fully stashed 2.5 cups of zucchini in this recipe.

Take any banana 🍌 bread recipe you have - add zucchini instead or half and half with 1/2 cup of dark Cacao powder.
Tip: blend up the zucchini before hand. They will never know 🤭.

Cookies 🍪
With two little people growing like invasive species - im finding the need to do more baking for lunches.
My greatest tips for cookies to make them on the “healthy side” where they will actually crush them:
1. Sub all sugar for coconut sugar and reduce by 25-30%. (If it calls for 1.5 cups - use just over 1 cup).
2. Toss some oats in there for extra fibre.
3. Use semi sweet chips and don’t use a boatload.

Oh man.
You guys I am obsessed with open faced - egg 🍳 on toasts - post workout.
Sometimes I swap for authentic corn 🌽 tortillas.
I’m a big fan of Silverhills bread.
Slice of tomato 🍅
Greens
Free range eggs
Jalapeño
And of course Valentina’s Hot Sauce



Who makes fruit leather?
I accidentally 🫣 bought the mother load of devices for the dehydration of the things 😂

As fruit starts to turn a tiny bit in the fridge, and I don’t think we are going to get to it I throw in the freezer right away. I have this random bag of grapes, berries, slices of peaches etc.
When that bag is full, and if we haven’t used it for smoothies - I pull out the giant pot and completely “wing it”.
This last batch I made had everything in it. Yep that is zucchini from the garden.
I just make sure I put the juice of 1 to 2 lemons 🍋 (with the zest).
A pinch of vanilla and sometimes I add a bit of coconut sugar if I have too many citrus type fruits in my mix. 
I let it render and bubble until it’s looking a little bit thicker, then off to the blender and into the Dehydrator.

Cost: I get to say $0 at this point because it’s essentially scraps. That’s what I’m telling myself anyways 😆


The simplest 🥒 salad ever.
1 cuke sliced thin-ish
1 tbs of fresh dill or dried
1 cup of. Plain Greek yoghurt
1 TBs of mayo (I prefer the olive 🫒 oil type)
1/2 a lemon juice of
1 tsp of white or AVC
Tiny bit of honey or a sprinkle of coconut sugar.
Salt and pepper to taste.
I have added garlic powder as well. Totally up to you.
Make 20 minute before dinner.

Ok so the coconut sugar burnt a bit 🤷🏻‍♀️
My fave marinade:
Juice of 1 lime
3 tbs sesame oil
2 Tbs braggs soy sauce
4 cloves of garlic or garlic pow
1 the coconut sugar
Pepper

I’m a fan of 4-6 hours or overnight for marinading. So much more flavour. .

Facts.
2 weeks ago I may or may not have over indulged in some adult-like beverages. 🤷🏻‍♀️
This was my lunch 🤣
That friends - is reality. It was delish, it made me feel
Worse - but I still crushed it.
#🤢🤢

Well we had some
Serious cross pollination happening this year 🫣
What is your favourite Squash Recipe?
I get sick of plain roasting sometimes.

Garden 🍅 and 🧅 roast for sauce.
Tip:
I toss my tomatoes directly in the freezer. No blanching. No quartering. No skins off. Legit just Toss them in.
When I’m ready to make a sauce I roast at 425 with a drizzle of avocado 🥑 oil and salt and pepper (few cloves of garlic) - for 30-45 minutes - from frozen.
Then I drop in the blender with fresh basil, Italian seasoning, salt to taste.
Boom 💥 sauce for pasta - pizza, soup.
If you want it thicker - add some tomato paste or render on the stove top 🤙🏻🤙🏻

With still 10-15lbs of carrots 🥕 yet to harvest - we were feeling super grateful for this Thanksgiving Harvest.
The boys are in hockey so we have been building freezer meals like crazy.
This helps us avoid eating out each time we go to
Town.
Next on the list - Sheppard’s pies. Garden Spuds 🥔 and 🥕 with local 🥩 and we will do the classic MAF ground chicken with Yam as a topper as well.
Groceries are so expensive- our garden saved us so much money this year!!!

How was everyone’s garden production this year?
Ours was fabulous.
We saved hoards of money and harvested enough greens to get us through the winter for smoothies.
Kale 🥬
Swiss chard
Spinach
Parsley
Beets
We are still eating loads of 🥕 carrots, tomatoes 🍅, 🥒 cukes and we haven’t picked the squash yet.
Show me yours!!!!

It’s been a minute ………… but I’m back!
I’ve been busy as hell in my garden and my tiny humans 💞💞
Stay tuned for some website updates, relaunch of some ebooks and other fun stuff this winter/spring.