Finding beauty in small moments and elevating everyday gatherings


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When I think of the word “grounded,” I think earth, I think of roots-both in food and also in a sense of where we come from and what makes us who we are. My Cookbooks are just that. With family recipes, recipes inspired by our travels, and foods that bring comfort (in a fresh way, with whole ingredients.) Food is art, eating should be an experience, and it can (and should) take our breath away! Delicious food CAN (and should) also be feel-good food. We strive to celebrate small moments and help elevate your everyday gatherings. Every moment, every family dinner, every picnic on the floor, can be special when we make it so! Food can create connections, heal relationships, and bring people together. You can find and create grounded moments daily.
XO Sarah

Our grounded philosphy

I'm so happy you’re here, and hope you feel at home.♡ Join us in preparing every needful thing to gather our loved ones through home, food, and worship.

We've got lots for your tastebuds to fall in love with.

let's dive into the good stuff.

The Latest on the


I never thought I’d be in a place where I loved chickens as much as I do! And I definitely never thought I’d be questioning if I love chickens more than pigs. Yet, here I am; and we are swooning over these precious little piglets!! Hahaha!



2 tablespoons coconut oil 

1 pound ground beef 

red onion thinly sliced 

1 clove garlic, finely chopped 

1 teaspoon ancho chili powder

1 teaspoon smoked paprika

1⁄2 teaspoon ground cumin

2 tablespoon ground coriander

Pinch cinnamon

jalapeno peppers, finely chopped 

¼ cup orange juice

2 tablespoons lime juice

¼ cup water

Salt and pepper, to taste


1 tablespoon lime juice

1 cup pineapple pieces

2 tablespoons basil

Pinch of salt


tortillas, warmed


avocado, sliced

¼ cup feta cheese, for serving

Small handful cilantro, finely chopped 

Small handful basil, finely chopped


1. Using a large skillet, heat half the coconut oil over high heat. Add the onion and ground beef, cook, often stirring and breaking up the meat until the meat has browned.

2. To the ground beef, add the garlic, chili powder, paprika, cumin, coriander, cinnamon, salt, jalapeno, orange juice, water, and lime juice. Reduce to low heat and cook for 15 minutes until the sauce has thickened. Remove the skillet from the heat and add the cilantro.

3. For the salsa, combine the lime juice, pineapple, basil, and a pinch of salt.

4. For the fried eggs, heat a non-stick frying pan on medium heat and add the remaining coconut oil. Crack the eggs into pan. Cook until the tops of the the whites have firmed up, but the yolk is still runny. Season with salt and pepper and remove the eggs from the pan. Place on a plate and set aside.

5. To serve, divide the fried eggs among tortillas and top with the beeef mix. Add the pineapple-basil-salsa, avocado, and feta cheese.

Yes, I know I’m still taking about the pigs, but who can blame me! I think the reason why homesteading and raising animals has been such an indescribable experience for me is because I’m learning more and more about my relationship with my Heavenly Father. Maybe that sounds crazy.

They trust that I will provide for them and make sure they’re happy and fed. I wonder if I fully trust that God will do the same for me. There is so much power in depending on Him the way our livestock and crops depend on us.

If you’ve stuck through all this farm and pig talk, you deserve a gold star! Oink!

As we move through August and the tops of the trees in the mountains have a small amount of colors on the leaves, we are soaking in the beauty of summer and appreciate what it does for the soul!

This is a yummy and unique spread! If you’re a fan of a good appetizer, try this!



1 tablespoon olive oil

1 tablespoon ghee

3 cups shallots, thinly sliced

1 tablespoon maple syrup

8 ounces cream cheese

½ cup crème fraiche

⅓ cup spiced yogurt dressing

Sea salt and ground pepper to taste 

Chives, for garnish

Toasted pumpernickel bread, for serving


1. Using a skillet over medium-high heat, heat the olive oil. Add the ghee, shallots, and maple syrup. Cook until the shallots begin browning on all sides. Reduce the heat to low and continue cooking for 15-20 minutes until the shallots are tender and golden brown. Remove from the heat and season to taste. 2. Using a food processor, combine the caramelized shallots, cream cheese, crème fraiche, and spiced yogurt dressing. Blend until combined-season with salt and pepper.

3. Place the mixture in a bowl and garnish it with fresh chives.

4. Drizzle olive oil over the pumpernickel toast.

Sprinkle with sea salt flakes, and serve with the spread and your favorite cut veggies.

As adults we can sometimes be just as happy sitting and being still on vacation as we are going out there and doing things! But I’m so grateful for active, excited kids who push me to adventure and have create new experiences!

It won’t be long, folks, before we are trading fresh green gardens for pumpkin patches! You won’t catch me complaining about that, but it’s hard not to wish for green when it leaves.

As someone who loves fresh veggies from a homegrown garden, I can’t help but to want to be just like that; ever-growing no matter what comes my way.

Hope you all had a great week!


Have you ever done a trip with your in-laws?
Maybe that sparks shivers down your spine? Ha
ha ha kidding. I’m so grateful for great in-laws
and to being able to laugh with them! (That’s not
saying we haven’t had to work through times that
were less than smooth-sailing! That’s normal,
too! And our friendships and love for each other
have increased.)

We’ve had some new additions with brothers getting married, and we had a great time this past week, on a much-needed girls’ trip. It’s been 8 years since we’ve done one, and it was so much fun. 

Are there some people in your life that you want to strengthen your relationship with? Send a text to meet up for lunch, sneak away on a little trip if you can, or hang out at your house for a game night after kids are in bed! Relationships are something worth investing time into, and healthy relationships can benefit your health in many ways, especially mentally! ♡

Prep Time: 20 Minutes | Cooking Time: 10 Minutes | Serves 4
1.5 pounds white fish fillets 
1 tablespoon olive oil
½ clove garlic, finely chopped 
½ teaspoon smoked paprika 
½ teaspoon ground cumin 
¼ teaspoon sea salt
¼ teaspoon ground black pepper 
½ green chilli, finely chopped
8 low carb tacos
2 tablespoons cilantro, finely chopped 
2 limes, cut into wedges
2 plum tomatoes, roughly chopped
2 tablespoons cilantro, finely chopped 
½ red onion, finely chopped
1 jalapeno, finely chopped
½ tablespoon olive oil
1 tablespoon lime juice
½ tablespoon brown sugar
Sea salt and ground pepper to taste
1 avocado
½ clove garlic, finely chopped 
Pinch ground cumin
Pinch red pepper flakes
½ tablespoon lime juice
½ tablespoon red wine vinegar
½ tablespoon olive oil
Sea salt to taste
1. Cut the tomatoes into quarters. Remove the seeds and pulp and dice the flesh. Add the chopped tomato to a mixing bowl. Add the onion, chillies, olive oil, sugar, lime juice, salt, pepper and coriander.
2. Check the seasoning and adjust if necessary.
3. Make the crema add all the ingredients to a food processor, and blend until you have a smooth dressing. Taste and adjust the seasoning if necessary. Set aside until needed.
4. When preparing the fish, add the garlic, paprika, cumin, salt, chili, and black pepper to a bowl.
5. Put the fish in the bowl and season both sides with the spice mix. 6. Heat a large non-stick skillet to medium-high heat. Add the olive oil and the fish. Fry the fish for 3-5 minutes on each side, or until it turns white and flakes apart.
7. Remove the fish from the heat and set it aside to rest.
8. When assembling the fish tacos, heat a tortilla add a few spoons of avocado crema, add some of the slaw and finish with a few pieces of white fish. Garnish with a few lime wedges and a sprinkle of cilantro.