Nancy’s yogurt challenge #1

If you haven’t noticed I am quite a huge Nancy’s yogurt fan  so when I had the opportunity to do a giveaway I decided just a giveaway would not do them justice. Nancy’s sent me 4 tote bags and goodies to give away and instead I chose 4 of my foodie friends to do a Nancy’s challenge!

Each gal used Nancy’s yogurt to make a recipe and talk about what they thought of this delicious product. It was so much fun seeing what everyone came up with and even more fun spreading the word about Nancy’s.

Yogurt is a powerful food and great for our bodies . Nancy’s organic and hormone free milk comes from local NW dairy co-op members within 50 miles of Eugene, Oregon where Nancy’s is made. Their yogurt is never sweetened with sugars which can KILL the probiotics that make yogurt  good for you making your healthy treat not so healthy. Instead Nancy’s uses fruit juice, honey, maple syrup and agave to sweeten their yogurts!

In short, Nancy’s is the bee’s knees and by far my favorite health food company around so stick around and be sure to check out all 4 Nancy’s yogurt challenge entries!


Hello there Mama Mouse Says fans! I’m Maleah from I’m excited to be here. You can read more about me here, but, to sum up, I’m a crunchy mama that loves to cook! (My recipes often swing paleo.) I also talk about homeschooling and share some of my “beauty” (ie. lotions etc) recipes… Or I will as time goes on. I’ve only just started my little blog a few weeks ago. Lol. I’d love for you to come check me out.

Last week, fellow blogger and real life friend, Mikki, put out a call via Facebook for a few people to review Nancy’s Probiotic Greek Yogurt. I was one of the lucky ones that got chosen to participate. I got a cute reusable grocery sack, a recipe and a few coupons to give Nancy’s a try.

My instructions were to make the recipe on the card OR to make a recipe of my own creation.

We all know which one I chose.

(What can I say? I like making up recipes!)

Let me just start by saying, this recipe wouldn’t be the same without this GREEK yogurt. It made the sauce nice and thick. A typical yogurt would not have given it the same body.

This recipe came together even better than I thought it would! Nancy’s added a nice tang in addition to thickness.

Now, when I say this is EASY, I really do mean it. It mostly calls for putting everything in a bag, letting it marinate and then dumping the bag into a pot and letting it cook. I haven’t tried it (yet), but I’m betting that this would be an easy freezer meal. I’ll give it a go and let you guys know.

Paleo Friendly Easy Chicken Curry


  • 2 (very) large chicken breasts or 3-4 smaller ones, cut into thin slices
  • 2/3 cup Nancy’s Plain Greek Yogurt (if you choose not to use dairy products, can sub for coconut yogurt)
  • 1 shallot, grated with a microplane
  • 3-5 garlic cloves (depending on size and desired strength of flavor), grated with a microplane
  • 3 tbsps curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup thai basil
  • 1/4 cup cilantro
  • 1 green onion stalk
  • 4 kaffir lime leaves
  • 1 whole chili pepper (I used a jalapeno.)
  • 1/2 tbsp honey
  • 2 tbsps toasted sesame seed oil
  • 2 tbsps coconut oil
  • 1/2 cup bone broth (can sub chicken stock if you don’t have bone broth)
  • 3-4 cups roughly chopped baby bok choy


Place the yogurt, shallot, garlic, curry powder, salt, pepper, thai basil, cilantro, green onion, lime leaves, and honey in a gallon size zip lock bag (or a bowl) and mix thoroughly. Add chicken, mix. Place bag in the refrigerator and marinate for at least 2 hours and up to 24.

Paleo Friendly Easy Chicken Curry 2

Once the chicken is done marinating, heat a pan on medium high and add coconut oil. Put the entire contents of the bag in the pan and add the bone (or chicken) broth and chili pepper. Let cook, stirring occasionally until the chicken is almost cooked through. (5-8 minutes.) Then add the bok choy and toasted sesame seed oil. Cook until the chicken is cooked through and the bok choy is wilted. (Another 3-4 minutes.) Remove the chili pepper and discard.

Serve alone, with cali-rice, cali-naan, noodles (not paleo) or rice (not paleo.)

Paleo Friendly Easy Chicken Curry 3

This really was SUPER yummy. I love curry.

Thanks Mikki and Nancy’s Yogurt for giving me a reason to dream this dish up!

Paleo Friendly Easy Chicken Curry 1

Maleah Caulford

This holistic house


Old fashioned cherry pie

old fashioned cherry pie

The other day my family decided to go on an adventure to the reservoir but we forgot that it was the national collegiate bicycle championships and the roads were all closed. After zigzagging and getting a bit lost we ended up on a road to Brigham city 30 minutes from where we live and on the way we saw a self-serve cherry stand.

Never one to let farm fresh food pass me by I made a mental note of the location and on the way back home from our (mis)adventure we stopped in to check it out. There was just a box for sliding money in and freezers full of fresh picked cherries. After sampling some and deciding these were indeed the best cherries I have ever tasted I snatched up a small bucket of them and we drove home with a craving for fresh pie.

Pie is probably my favorite thing to make and if you ask my husband what I make best he will quickly say ‘ PIE!’. After years of tuning out runny pies a friend of mine told me her secret to a perfect pie, instant tapioca. From that moment on I was on a pie frenzy and I didn’t stop until I had perfected my recipe.

This pie is a country-style cherry pie made with REAL butter ( not crisco or margarine, yuck!)  and farm fresh fruit. Best served with a glass of cold milk or a heaping scoop of vanilla ice cream, yum!

This slideshow requires JavaScript.

What you need


  • 2.5 cups white whole wheat flour
  • 1 c real butter
  • 1 tsp apple cider vinegar
  • 1 egg
  • pinch of salt
  • 2 tbsp sugar
  • 6 tbsp cold water
  • 1 egg white and extra sugar for top


  • 2 lbs pitted tart pie cherries
  • 1/4 c sugar
  • 1/4 c instant tapioca
  • zest of 1 lemon
  • 4 tbsp of lemon juice

How to make it


  • combine  cherries, tapioca, sugar, zest and juice in a bowl and let it sit while you make crust

Crust & assembly

  • using your hands blend together flour and butter until crumbly
  • mix in sugar and pinch of salt
  • in a small bowl mix together apple cider vinegar, egg and water ( you may not need all the water, I am at a high elevation so I need more water, those of you at lower elevations will need less)
  • slowly add to flour until it forms a ball
  • split into 2
  • turn onto a floured surface and knead  into a smooth ball ( do not over knead, you only need to knead about 10 times)
  • Roll with a floured rolling pin until desired thickness, i like my bottom crust thick, some prefer it thin.
  • place over lightly oiled pie pan and using kitchen shears, trip the edges until it is about 1/2 inch over the edge
  • roll out top crust and use cookie cutters to cut out shapes if you like
  • place cherry mixture into pie pan and top with top crust.
  • trim edges of top crust to match bottom crust.
  • pinch edges together and then fol the crust under to hide edge
  • using your fingers press along the edges to make indents
  • brush with egg whites and sprinkle with sugar
  • use a knife to cut out designs or just pike holes to let air escape
  • bake at 250 for 10 minutes then lower the heat to 250 and bake for another half hour to 40 minutes until filling begins to bubble out
  • let cool before cutting

Easy all natural oven beef jerky


I love beef jerky, it’s an expensive and delicious addiction. I hate to eat store-bought that is loaded with preservatives and fillers and what the heck are all these chemicals I can’t pronounce?!

I thought I would have to keep paying top dollar for organic all natural jerky ( still has sugar! Why???)  at the natural food stores since I don’t have a dehydrator until one day someone told me about how they made fruit leather in the oven. Of course! Why did I not think of that before?

Making jerky in the oven is not only easy but it doesn’t take a long time so you can get down to business, the business of eating jerky all day. Coming up with new and exciting flavors is my favorite part- curry, sweet and spicy, achiote and orange, lemon pepper…so many flavors to try!

This recipe is my basic  jerky you have probably tasted before, its your regular old-fashioned steak rub (from scratch, duh!)  beef jerky and mouth-watering good! In just 3-4 hours ( or less even!) you will have the best jerky you have ever tasted, I promise!

What you need

  • Skewers (optional, I ran out halfway through and it was still amazing)
  • foil
  • 3 pounds Flap or skirt  cut steak, I like mine a bit thicker, as your butcher what they prefer and you’ll get the best
  • 2 tbsp  each coriander, black peppercorn, sea salt, red pepper flakes  in a spice grinder or if you are impatient like me in a zip lock back that you pound away on with a hammer.
  • 1/4 c braggs or natural soy sauce
  • 2 cloves garlic chopped as fine as your can get it
  • 2 tbsp olive oil

How to make it

  • put your beef in a big bowl
  • grind (or hammer) your spices and add to bowl with soy sauce, oil and garlic
  • massage spices into meat, grab each piece individually and rub it in
  • cover with plastic and let it marinate for at least 3 hours if not overnight
  • take the bottom rack out of your oven and cover in foil, place in the very bottom rack
  • move other rack to the very top of the oven
  • Take your skewers and pierce the top of the meat and balance it on the rack so the meat is hanging. If you don’t have skewers just hang it over the rack
  • turn your oven to the lowest temperature you have. for me its 175-200 ( my oven runs high)
  • crack open your oven with something so its open about an inch, this will let all the moisture escape
  • let cook until the meat is tough and fat and oil no longer drips off, it takes my oven around 2.5-3 hours. Sample it to see if it’s the right texture for you. I like mine to be still a bit moist and not too tough.
  • store in ziplock bags or mason jars in the fridge ( if you don’t eat it all at once!)

Raw tabbouleh & hummus


Yesterday I went on TV to cook (or not cook, it was raw foods)  in a studio kitchen for a show called Fresh Living. It was exciting and exhausting and lasted only about 30 seconds but as my husband put it, this is just a stepping stone towards my dream.

On the show I made Raw tabbouleh and raw hummus  and both are super simple recipes and super good for you too.  I made the sprouts using this DIY method HERE  and  in only a few days I was ready to get cooking, or un-cooking rather.

This was such a fun experience being on TV and seeing what goes on behind the scenes and meeting some cool people. I hope I can keep going and keep  doing what I love!  Check out my episode of Fresh Living HERE!


Raw tabbouleh 

  • sprouted quinoa
  • 1 cucumber peeled, seeded and diced
  • 2 tomatoes seeded and diced
  • 1/2 yellow onion finely chopped
  • 1 bunch of parsley finely chopped
  • a few sprigs of mint finely chopped
  • juice of 1 lemon
  • pinch of salt

Mix all ingredients up in a bowl, let sit for 10 minutes to let the flavors soak in


Raw hummus

  • Sprouted garbanzo beans
  • juice of 2 lemons
  • 4 cloves of garlic
  • 4 tbsp sesame seeds
  • 1/4 c oil
  • water as needed

In a food processor add sesame seeds and half the oil until it is a paste (tahini!) add garbanzo beans, lemon,garlic and the rest of the oil and blend until smooth. Add water to loosen it up as needed.