Season 4, Episode 12: Easy Banana Yogurt Bread Recipe using zero added yogurt. This is a super easy yogurt based bread that you can change the flavor of by using different flavored yogurt cups. This is quick to make and works great as a breakfast/brunch item, as a dessert, or as a snack.

Ingredients:

• 2 6.7 oz flavored Chobani (or other) zero added sugar yogurt cups
• 1 6.7 oz vanilla Chobani (or other) zero added sugar yogurt cup
• 4 1/2 c. self rising flour
• 1 Tbsp honey
• 1 Tbsp sugar
• 1 Tbsp cinnamon and sugar mixture
• 2 ripe bananas, mashed
• 2 Tbsp olive oil

Instructions:

1. Hand knead yogurt and flour together. It will be sticky. Keep going.
2. Add mashed bananas, sugar, honey and knead until a dough forms and is not sticking as much to your fingers.
3. Form dough into a long loaf.
4. Cut a line down the center of the loaf, it doesn't have to be deep.
5. Sprinkle the loaf with the cinnamon and sugar mixture.
6. Bake at 400 degrees for 40-42 minutes until golden and no longer doughy in the center.
7. Glaze the top of the lap by brushing 2 Tbsp olive oil along the top.
8. Allow to cool.

Enjoy!

This is an easy tasty recipe you can make in a short amount of time.

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps.

Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors.

Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious.

Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry.

But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon.

Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo

Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I
For more about Lisa:
Facebook Instagram Blog

Chapters
(02:35) Lisa's Finnish heritage and family's chicken farming history
(07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens
(12:50) The colorful world of eggshells and what influences yolk color
(19:25) Lisa's cookbook creation process and the joy of recipe testing
(26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet
(34:15) Discussing the need for roosters and the contents of chicken feed
(41:50) Starting your own backyard flock and the winter habits of chickens
(49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm"
(57:4) The debate over eating raw eggs
(01:05:20) The longevity of chickens, ducks, and geese as part of the family
(01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity

More about the podcast host: Julie Hoag, my cookbooks
American Midwest #Cooking Quiches cookbook
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option.

Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious!

Ingredients:

• 1 lb lean ground beef
• 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled
• 2 cups cooked brown rice
• 1 cup cooked white rice
• 1 cup cherry tomatoes, halved
• 2-3 cups shredded iceberg lettuce
• 1/2 cup sliced or finely chopped dill pickles
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 4 Tbsp honey
• 4 tsp BBQ sauce
• 2Tbsp yellow mustard
• 2 tsp lemon juice
• Ketchup, optional
• Mustard, optional
• salt and pepper as desired

Directions:

1. Brown ground beef, drain as needed.
2. Cook meatless burgers per package instructions, crumble.
3. Prepare rice according to the instructions on the packages.
4. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside.
5. Add all your toppings to bowls for easy bowl prepartion.
6. Compile bowls with rice down first, then add the components as desired per individual tastes.
7. Top/drizzle with the prepared sauce, or ketchup and mustard as desired.
8. ENJOY!

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026