Since I have an autoimmune disease, I try and eat mostly organic. If you’ve ever purchased organic produce, you know that it can be expensive so growing your own can save you money. Over the past few years, I have also come to love the gardening experience.
In the past, I would draw out my garden using pen and paper, but I am finding digital planning so much easier and flexible. Check out my video to see how I used GoodNotes to plan and design my garden.
In this video, I’ll show you how I plan out my garden and get the most out of it with succession planting. Get a copy of the template below.
How do you plan your garden?
Seed Calculator: https://www.johnnyseeds.com/growers-library/seed-planting-schedule-calculator.html
Garden template PDF: https://jenolistic.com/PDF/Garden%20planning%20-Jenolistic.pdf
Time Stamps:
- 0:00 Intro
- 1:05 Chickens in the garden
- 1:50 Walking through my digital planner
- 2:48 Garden planning template
Looking for recipe ideas? Get my free meal planning pack: https://jenolistic.com/meal-plan-starter/
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Vanilla Peach Muffins
Vanilla Peach Muffins
- Total Time: 35 minutes
Ingredients
- 1 medium peach (chopped)
Dry Ingredients:
- 1 1/2 cups 140g ground almonds
- 2 1/2 tbsp. coconut flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients:
- 2 eggs ( beaten)
- 4 tbsp. honey
- 2 tbsp. coconut oil (melted)
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
- In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
- Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
- Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
- Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4