The Healing Haven

The Healing Haven Helping you get back to your roots one step at a time through holistic health & healing

02/23/2026

Grocery stores rely on your “I’m too tired to do this”. So they charge you an arm & a leg for meat & make a profit all for convenience to “make your life easier” because “you don’t have time to cook food from scratch”.

But to be honest, you’re getting royally ripped off because this stuff REALLY doesn’t take that much extra time to do! A pack of 4 chicken breasts, $25 or a small tiny baby chicken, $23… absurd.

Every Sunday I cook a whole chicken. After it’s cooked, I cut off what we’ll eat for our meal. As we sit down to eat, the chicken roast cools enough for me to cut/pull apart once we’re finished dinner.

Here’s a breakdown of everything I made with this whole chicken last week:

1. Chicken drumsticks with beets & mashed potatoes

2. Chicken breast with homemade coleslaw & roasted ginger carrots

3. Chicken salad with homemade mayo, my canned dill pickles, celery & onions to have for sandwiches for the week or as a snack.

4. Coconut chicken thai soup with carrots, bell peppers, fresh ginger, cilantro, & lime. I made quite a big batch of this soup & ended up freezing some which comes in handy for the nights I really don’t want to cook!

5. Chicken broth= liquid gold! I make this in my Instant Pot in 1.5hrs. I use this as my base in soups, drink it throughout the day or make bone broth hot chocolate.

6. Chicken gravy. The chicken drippings I save & make gravy with. Depending on how much I have, some I’ll put in the fridge & some I’ll put in the freezer.

7. Chicken organs: Treats for our cat & dog. The chicken liver I cook & make pate with once I have enough saved in the freezer.

8. Bone meal: If you can crush the bones in your hands, yes you can give it to your pets! We blend this into a fine powder once the bones are dry from coming out of the chicken broth. We also use this in our garden as well.

So is it you don’t have time, or you’re choosing how you spend your time? Cough cough, binging Netflix or mindlessly scrolling social media. I said what I said.

02/10/2026

They brainwashed you into believing cholesterol is “bad”. But here’s the thing, it’s not.

Your body literally NEEDS FAT. Fat builds hormones, brain cells and keeps you full. Draining it= dumping nutrients AND flavour.

Natural animal fat isn’t the enemy here… processed junk is.

Eat the fat. Stop fearing food ✌🏼

01/27/2026

Panic starts to set in for so many people. And I get it! Especially when you’re not used to this kind of weather. When panic sets in, it’s difficult to think straight, to figure out what’s next or what your backup plan is. But it doesn’t have to be that way!

Be prepared for the next winter storm and download my Winter Preparedness Guide ✨

01/21/2026

When you realize the CFIA and USDA are in bed with big harma and the food system. News flash, they want us all sick.

01/08/2026

Instagram vs. Reality. Your daily reminder to not believe everything you see on social media.

You don’t see the challenges, the struggles, the failures, the battles, the losses.

So even though it might seem like we “have it figured out”. We really don’t.

People always ask me how I know so much about canning, cooking from scratch, herbal remedies and gardening.

Well, I’m very grateful to have grown up doing this kind of stuff. I learned a lot of it from my grandmother. I’ve also learned a lot from books over the years. I’m also very grateful for Keegan. He’s taught me so much over the years 🥰 He’s seriously a wealth of knowledge and he’s one of the many reasons why our garden and house plants thrive.

He also calms me down in the chaos. Like when I went to cook this duck on the weekend. It was our first time cooking duck and I was a bit overwhelmed at the start, but I got through it. At first I thought, “okay it’s just like cooking a chicken” and man, was I ever wrong 😂 Totally different meat and fat ratio.

But in the end, I was so impressed with how it turned out! Especially for cooking it for our first time! I didn’t follow a recipe either. I just did a bit of reading and cooked it intuitively. Like how I do all of my cooking and it just worked out. Thank goodness!

Pro tip, if you ever cook duck, don’t do it on a Sunday night because you’ll likely be eating at 8:30/9pm 😂 Prepping the duck took at least 2hrs because I didn’t know there was more feathers we were gonna have to pluck and get off because duck skin is quite fragile and sensitive.

And when you think the skin is crispy enough, put it in for a bit longer on a low broil. I will never understand people that take the skin off the duck because that’s literally the best part 😮‍💨 🤌🏼

Cooking this was definitely a challenge, but there was so much I learned from this.

Have you ever cooked a duck before? What are you wanting to challenge yourself with this year?

12/30/2025

Would you try these? Addicting is honestly all I can say! Literally obsessed 😍

These are a MUST at your next gathering or party. People will be begging you for the recipe it’s so good! This appetizer is such a delicious, quick and easy recipe!

Caesar Deviled Eggs 🥚
Ingredients:
• Eggs
• Mayo
• Smoked Paprika
• Salt
• Hot Sauce
• Pickles
• Worcestershire sauce
• Tajin

1️⃣ Boil eggs on the stovetop in a pot for 8 minutes and set a timer. Once the 8 minutes is up, take off the burner and set off to the side, put a lid on your pot and set a timer for another 8 minutes.

2️⃣ After the 8 minutes is up, drain the water and fill the pot with cold water. Let the eggs cool.

3️⃣ Once cooled, peel and slice the eggs in half. Separate the egg whites and egg yolks and set aside in bowls.

4️⃣ Next you’re gonna get your deviled egg filling prepared:
• Mayo
• Smoked paprika
• Salt
• Your favourite hot sauce
• Pickle brine
• Worcestershire sauce

5️⃣ Measure all of this with your heart to get your desired taste and consistency. Should be creamy, light and fluffy.

6️⃣ Once the filling is complete, dip the whites of the egg in Tajin and then add your filling in with a small spoon or pipping bag. Or if you don’t have a piping bag, you could fill a ziplock bag with your filling and cut off one of the corners to make a piping bag. Put the eggs in a in the fridge in a container until ready to serve.

7️⃣ Garnish the filling right before you’re about to serve with whatever you desire! Pickles, bacon, pepperettes, beef jerky, olives, pickles onion, celery stick etc. Serve the deviled eggs cold.
appetizerideas

12/19/2025

And for Bill Gates to F off. Thanks Santa 🥰

12/16/2025

When the power goes out, skills matter more than fancy kitchen gadgets. This is skill preservation. When you depend on appliances for basic survival, it isn’t modern, it’s fragile. And if convenience disappears, what do you have left?

Convenience is what’s killing and erasing basic human skills and I’m not letting that happen in our house. I choose to keep mine.

You call it old fashioned, I call it knowing how to function without electricity.

12/11/2025

This one word is never allowed to be used in our house. What wild times we live in that we have to label eating healthy as “dieting” because society eats so much processed 💩 From frakenfood, to junk food, to fast food, to seed oils, to artificial dyes, colours and “natural flavours”. It’s almost like they want us sick. Hint, they do. But that’s a story for another day.

Eating real food should just be the norm. It tastes so much better when it’s made with simple, clean ingredients. No artificial flavours, no weird preservatives just REAL, recognizable foods that nourish your body and make you feel good!

Don’t even get me started on the food pyramid 🤦🏻‍♀️ The food system makes you sick, Big harma sells you the cure. You awake yet?

11/27/2025

No but seriously, it’s time to ditch the gravy packets. If you’re seeing this, it’s your sign to start making your gravy from scratch! I can guarantee you, all the ingredients you already have in your kitchen! Plus, it’s made with REAL INGREDIENTS. No chemicals, caramel colouring, MSG or “natural flavours”

11/27/2025

Comfort food season is here! Beef roast is by far one of my favourite meals to make. It’s like a warm cozy hug. And is seriously so simple and easy to make!

WATERMELON LEMONADE CONCENTRATE 🍉🍋✨ I’ll admit it, I have a bit of a sweet tooth. Yes I’m a holistic girly, but life is...
08/27/2025

WATERMELON LEMONADE CONCENTRATE 🍉🍋✨ I’ll admit it, I have a bit of a sweet tooth. Yes I’m a holistic girly, but life is all about balance! And lately, I’ve been doing things that bring me joy. This drink legit tastes like a Watermelon Jolly Rancher & let’s be real, I think that one flavour is everyone’s favourite!

This recipe has endless creative possibilities to level up your mocktails or cocktails. It’s great to have on hand for dinner parties or when you’re expecting guests & need something a little more unique to serve your company!

Ingredients:
• 6 cups watermelon juice, puréed and strained (about ½ watermelon)
• 4 cups bottled lemon juice
• 6 cups sugar

Directions: Add your strained watermelon juice, lemon juice & sugar to a large pot & put on the stove over medium heat. You don’t want it to boil! Heat the mixture to 190° F or 88° C, stirring often, & then remove the pot from the heat.

Carefully ladle the hot concentrate into prepared quart jars leaving 1/4-inch headspace. Wipe down the rims & canning lids with vinegar. Apply your lids & rings until fingertip tight.

**If you’re a beginner canner or aren’t confident or comfortable water bathing, PLEASE skip the water bath part! Once your mixture is all heated up & poured into your jars, put it in the fridge & drink within 2 weeks.

Water bath: Load jars into your water bath canner & with a splash of vinegar & top with water. Make sure water is at a rolling boil & process for 15 minutes.

Using a jar lifter, move the jars to a clean surface lined with a thick bath towel. Leave at least 1 inch of space between each jar. Allow the contents of each jar to come to room temperature (24 hours).

Remove canning rings from sealed jars. Check the seal of each jar, moving any unsealed jars to your fridge. Store in a cool, dry & dark place. Use within 6 months.

To reconstitute this watermelon lemonade concentrate, combine with plain water or sparkling. In a tall glass we do 1-2 shots of the concentrate. If you want it sweeter, adjust to your liking.

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