Let’s stock that winter pantry!

Kitchen RemodelScreen Shot 2015-10-07 at 20.57.45

These are my favorite! This is where I come into your home and throw out all your unhealthy foods and replace your basics with organic wholesome alternatives! Spring Cleaning for your kitchen pantry and fridge! Your home should be your safe place for you and your children. Create good habits!  Everything in your kitchen should be healthy and beneficial. Keep your challenging/treat/cheat foods outside the home!

~ Investment  $25 an hour + cost of food ~

Let me grocery shop for you!

Grocery Shopping & Delivery

Screen Shot 2015-10-12 at 13.24.27Sometimes all that stands between you and a healthy, home cooked meal is a well stocked fridge. Now, it doesn’t have to! I am currently offering personalized grocery shopping and fridge stocking services on Mondays and Tuesdays! Email your grocery list to me by Sunday at noon* and your groceries will be delivered** to you at an appointed time on Monday or Tuesday.  Want me to put your groceries away? No problem. I’ll come in, stock your fridge, and tidy it up for you.

*Shopping will be done at Orchard Nutrition and Holiday Market.

**An extra $5.00 gas fee will be added to clients who live outside of Redding.


~ $0.00 to $100.00 = $25 delivery fee

~ $100.01 to $250.00 = $35 delivery fee

~ $250.01 and above = $45 delivery fee

~ Optional fridge stocking fee = $15

To place orders, email berryseedandvine@aol.com.

Berry, Seed and Vine Catering

I catered two wonderful events this week. My first was Tuesday night for Shanna from BEYOND BEAUTY ESTHETICS & MORE. She was hosting client appreciation party at Westside Wines

Shanna chose my Meat, Cheese and More platter as well as my Savory Pecan-Crusted Blue Cheese Bites and Mini Chocolate Cupcakes. The event was fabulous!

My second party was a Simpson University Graduation Party. FullSizeRender-3 The home was warm and inviting and the weather was perfect! A joyous occasion!

They chose Cauliflower and Garlic Puree with Smoked Tri Tip and Chimichurri Sauce Bites, Cajun Bacon Wrapped Shrimp Canapés, Caramelized Onion Dip, Large Veggie Tray with Cilantro Ranch Dip and a Large Fruit platter with a Dutch Chocolate Dip.

I love my job!

Today’s Freezer Day!

Hello! I want to share todays Freezer Day with you! I made five meals for my clients freezer. A meatloaf from The Pioneer Woman. Enchilada Stuffed Peppers from Against All Grain, though I added a bit of parmesan cheese and used sausage. Sweet and Sticky Coconut Honey Chicken from PaleOMG. Baked ranch chicken tenders and a Shepard’s Pie. I worked four hours, so my time was $100. The groceries she needed were $136.57. So there were about 29 servings, so at $236.57 that’s about $8 a serving for five all organic meals, prepared just for you!



Please follow me Here on Instagram for more food photos!


Worlds Easiest Paleo Cookies by Elizabeth Barbone




Prep time:  5 mins
Cook time:  12 mins
Total time:  17 mins
Serves: 16 COOKIES
  • 227 grams (2 cups) finely ground almond flour
  • 1/2 teaspoon baking powder, homemade or grain-free store-bought
  • 100 grams (1/3 cup) dark maple syrup
  • 2 teaspoons vanilla extract
  1. Adjust an oven rack to the middle position and preheat the oven to 350. Line a rimmed baking sheet with parchment paper.
  2. Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough holds together.
  3. Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in tapioca starch.) For softer cookies, don’t press down the dough.
  4. Bake until the edges are golden brown, about 12 minutes.
  5. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
  6. Allow the baking sheet to cool, and repeat with the remaining dough.

Gluten Free Baking


P.S You can add anything to this!!! Bacon bits, nuts, chocolate chips, extracts…BSV

Client Favorite: Lasagna Soup


IMG_7602.JPGfor the soup:

 2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

A Farm Girl Dabbles