7 Great Vegetables to Grow Indoors

If you have an indoor garden, you might be interested in the list of the best vegetables you can grow indoors today. Then you can transfer them to the ground when the weather warms up or you can keep them in pots on your patio. In fact, it’s a great idea to grow vegetables indoors because we should eat them every day to get all the necessary nutrients we need to be healthy. Here are seven great vegetables to grow indoors.

1. Mushrooms
One of the best vegetables to grow indoors is mushrooms, which are an excellent source of vitamin D. You can purchase a special soil that has the makings for a fresh batch of healthy mushrooms. To get the best results, keep your mushrooms in a cool dark place. It’s so simple, isn’t it?

2. Lettuce
Typically lettuce grows in compact small bundles, so I think it’s not difficult to keep a few pots of it in your sunroom or kitchen. I love mixing different varieties of lettuce in the same pot. For instance, I mix spinach with arugula. You can also buy mixed greens and plant them in a big pot. One of the best things about lettuce is that it can regenerate so feel free to snip it for your healthy salad.

3. Beans and peas
Bean and pea plants are not big and it’s easy to grow them in the house. You can grow them up in your sunroom, and when summer comes move them outdoors. Don’t forget to set up the trellis. The great news is that many bean and pea plants look amazingly decorative and they can add to your décor during the spring.

4. Carrots
Since carrots grow under the soil you will need a very deep pot. Keep a pot of carrots in your kitchen for a delicious snack that is high in essential nutrients and low in calories. The awesome thing about carrots is that you can grow them year round. Just make sure you keep the containers in a warm area. You can also grow carrots in troughs.

5. Potatoes
Potatoes are probably my favorite vegetable I grow indoors. It’s not hard to grow potatoes in buckets or large pots in your house. But, it’s better to seed them in the containers, and when the weather gets warmer replant your potatoes outdoors. I suggest trying different kinds of potatoes to jazz up your favorite recipes.

6. Tomatoes
Tomatoes are another great vegetable you can grow indoors, especially if your windows are sunny and they face south. Opt for smaller varieties, such as cherry, pear or grape tomatoes that will not take up much space as traditional tomatoes. Since tomatoes like sun and warmth, make sure your kitchen or sunroom is always warm.

7. Green onions
Green onions are rich in beta-carotene, zeaxanthin and lutein and they are one of the best foods to eat every day. Save the white ends with the hairs on the end and plant them into a little pot. Put the roots down, surround with dirt and add water to it. Don’t worry, they’ll regrow on their own. Remember, green onions need a lot of water, so keep your eyes on them.

Start growing the above veggies and enjoy fresh produce every day. Do you grow any vegetables indoors? Share your tips with us, please.

How to Cook a Whole Salmon (2 Recipes)

Whether baked, poached, roasted, or barbecued, cooking a whole salmon isn’t a rocket science. Whole salmon is a wonderful centerpiece for any festive table. If you’re looking to wow your sweetheart on Valentine’s Day with a romantic dinner, consider making a whole salmon. Salmon is an excellent source of omega-3 fatty acid and protein, which means you will make a tasty, and at the same time, healthy meal for your man.

How to Cook a Whole Salmon
You don’t need a lot of herbs and special spices. Lemon juice, herbs, and olive oil are the only spices you need to add more flavor to your whole salmon. You can also experiment with other flavors and use fennel, basil, garlic, or rosemary as well. Here’s how to make a whole poached salmon.



whole salmon
2 lemons
2 onions
1 carrot

Wash the salmon and dry with paper towels. Place fresh salmon in your fish kettle, season with salt, pepper, add whole carrot and onion, cover with cold water and bring to the boil. Add 4 lemon quarters. Turn off the heat. Remove carrot and onion. Leave the salmon in the kettle to cool.

Once it’s cool, remove the salmon and scrape away the skin. Use a small knife to remove the skin. Serve whole decorated with lemon, fresh vegetables and herbs.

Whole Salmon
If you want to make a whole baked salmon stuffed with lemon and herbs, vegetables, here’s the recipe to try out:


whole salmon
olive oil
fresh vegetables, optional

Preheat the oven to 400 F.

Wash and dry the salmon.

In a small bowl combine olive oil, garlic, herbs, salt and pepper. Rub the mixture all over the outside and inside of the salmon. Place the salmon on a non-stick baking sheet, add some lemon slices, cover the baking dish with aluminum foil and bake 35 to 40 minutes, or until easily flaked with a fork. Serve with lemons and vegetables.

When it comes to recipes, it’s always best to experiment with ingredients to create the most delicious meal your man has ever tried. Or if you cook it for yourself, treat yourself to a luxury meal you will love, unless you are a vegetarian. When serving a whole salmon, your creativity is the key to a mouthwatering meal. Do you have any Valentine’s Day recipes to share?

The Fake Watermelon Slice Salad Recipe

Many of us are sick and tired of all those boring salads like strawberry spinach salad and crave something more creative that no one has tried and made yet. Experimenting in the kitchen always leads to successful results. Today, I am going to share a super creative salad recipe that you will certainly love.

The watermelon salad that does not contain watermelon will wow your family, friends and guests. The ingredient list is rather affordable and simple.

Fake Watermelon Slice Salad Recipe

1-2 onions, chopped
2 boneless chicken breasts, cooked, diced
2-3 tomatoes, chopped
1 bunch green onions
1 bunch dill
1 pound mushrooms, diced
2-3 hard boiled eggs, peeled and sliced
3/4 cup mayonnaise
2-3 cucumbers, grated
4 tbsp cheese, grated
2-3 pitted black olives

Heat butter (or olive oil) in a skillet over medium heat. Add onions and mushrooms, and cook stirring until golden brown and soft.

Now that you have all the ingredients ready, start layering your salad. Begin with a good layer of cooked and diced chicken breasts on the bottom, followed by a layer of mayo, them mushrooms with onions, followed by a layer of mayo, then eggs, and again a layer of mayo. Make sure you create a watermelon slice.

Use chopped tomatoes, grated cheese, cucumbers and dill to decorate your salad. Slice the olives to create watermelon seeds. Voila! A quick, easy and creative salad that only dieters may hate.

Why Chopping Onions Makes You Cry

Eye doctor explains how they release a noxious gas when cut

July 05, 2017
WEDNESDAY, July 5, 2017 (HealthDay News) — Ever wonder why your eyes fill with tears when you chop an onion?

One eye doctor pinpoints the culprit.

Onions use sulfur in the soil to create amino acid sulfoxides, which are sulfur compounds that readily turn into a gas. When an onion is cut open, it releases the sulfoxides and enzymes, which react and create a gas called syn-propanethial-S-oxide.

Because onions grow underground, this gas helps deter critters that want to feed on them.

But the gas is also what causes your eyes to water when chopping onions, said Dr. Robert Rosa Jr., an ophthalmologist at the Texas A&M College of Medicine.

“It really is a complicated chemical process that creates the gas,” said Rosa. “They all act as precursors that create the lachrymatory processor — or what makes you tear up.”

White, yellow and red onions all have higher concentrations of the onion enzyme necessary to create this gas, while sweet onions, green onions and scallions have lower concentrations. Also, some people are more sensitive to this gas than others, he said.

“Your eyes have a set of nerves that detect anything that’s potentially harmful to your eyes. Your eyes react to the gas that is formed, and your eyes try to flush it out with tears,” Rosa explained in a school news release.

However, onions pose no serious threat to your visual health.

“Chopping onions can cause some burning and irritation and tears. Other than that, it’s pretty safe on your eyes. It’s a temporary sensation with no known long-term effects, nor will it worsen any other conditions, like pink eye,” Rosa said.

Goggles can prevent the gas from reaching your eyes while cutting onions, but they aren’t really necessary, he added.

“Some people may cut the onions in a bowl of water,” Rosa said. “I’d personally recommend using eye drops, like comfort drops, to help lubricate or rinse the eyes and dilute the gas exposure to the eyes.”

Benefits of Onions: A Surefire Home Remedy in Your Kitchen

If vegetables could be superheroes, onions would definitely be at the top of the list. This unassuming root vegetable boasts an impressive host of health benefits. Onions are also endlessly versatile, and the fact that most of us already have a few on hand at all times makes them an ideal home remedyyou can whip up when a cold or flu is coming on.

The Powerful Health Benefits of Onions

Onions and garlic are both in the allium family and share many of the same health benefits. The word allium literally means “I smell,” and we all know onions are certainly known for their pungent scent.

Onions are potent in other ways too. They contain high levels of vitamin C, folate, potassium, phosphorous, magnesium, potassium, and calcium. They are also high in the antioxidant quercetin.

Quercetin has been shown to protect against many different types of cancer in the body, boosts immune response, and is even used to help with cataracts. The quercetin in onions has also been studied for its ability to improve heart health, prevent heart disease, and keep blood flowing freely throughout the body when used daily.

Yellow onions generally have more quercetin than red or white onions (and are usually the most affordable anyway!).

Other Interesting Facts about Onions

Onions are high in sulfuric compounds that have been shown to kill even salmonella and E. coli. These compounds also help prevent cancer and heart disease.
In the past it was recommended to place bowls of onions around the room so they would absorb any germs around.
Onions build both bone and mineral density to help prevent osteoporosis.
Onions are so healthy, that even in this study when they were fried, they increased blood quercetin from 28.4 ng/ml to 248.4 ng/ml. It also increased participants’ overall antioxidant ability.
Chewing on raw onion will relieve a toothache, kill germs, and help prevent tooth and gum disorders. Just be sure to brush your teeth really well afterward!
Onions are full of fructooligosaccharides that encourage beneficial bacteria, yet target harmful bacteria in the gut.
Onions lower blood sugar levels and improve insulin levels.
7 Onion Home Remedies You Can Count On

Onions can be used in many different home remedies. Here are seven of my personal favorites:

1. Onion Poultice to Relieve Congestion and Coughing

Onions work like an expectorant. They help break up mucus and congestion in the chest and reduce spasmodic coughs.

Onions work best for a chest poultice if they’re heated first. To break up chest congestion and soothe a spastic cough, you can apply a poultice externally, or take an onion syrup or tincture internally.

How to make an onion poultice:

Slice or dice an onion, add 1 tablespoon of water, and cook until the water evaporates.
Allow the onion to cool to a comfortable temperature, then wrap the onion in a small towel, like a tea towel. Gather the ends of the towel together and secure with a rubber band.
Place the poultice on the chest or back and leave it for 30 minutes, repeating the process every 3 hours or until the symptoms are gone.
An onion poultice is smelly for sure. To help with this I sometimes apply the poultice to the feet, wrap them in cloth or plastic, and cover with socks.

2. “Fire Cider” Immunity Booster

Fire cider is an age-old remedy made from onions, horseradish, garlic, cayenne pepper, and other aromatic plants steeped in apple cider vinegar. Onions are used in this recipe because of their potent antiviral and antibacterial compounds and their ability to support the immune system. You can get my easy recipe for fire cider (I call it “Spicy Cider”) here.

3. Onion Honey Syrup

An onion syrup is a delicious way to take your medicine. Some people use sugar to make a more traditional syrup but I prefer to use raw honey for even more health benefits. Take onion honey syrup for any cold or flu, especially if a cough or congestion is present. You can also take a spoonful every day during the winter months to help keep sickness away.

Don’t go overboard with drinking this, though, as too much can cause digestive issues.

To make an onion honey syrup:

Thinly slice an onion and add it to a saucepan. Pour honey over the onion, just until covered. You should only need about ½ cup, maybe less.
Gently heat the honey over very low heat until the onions are soft and translucent. You don’t want the mixture to get over 115 degrees, or the honey will no longer be raw.
Take a spoonful of the onion honey every 3-4 hours, or until symptoms subside. To use as a preventative measure, take a spoonful or two every day during flu season.
4. Onions for Ear Infections

You may have used garlic oil for an ear infection in your kids before, but onion can be used in much the same way. A roasted or baked onion half can be cooled to a comfortable warmth and placed on the ear. This helps to relieve painful inflammation and fight the bacterial or viral infection in the ear. You can also squeeze the juice from the onion and place a few drops in the ear.

Be sure that the onion mixture is very well strained, since you don’t want any onion pieces in the ear. And never put anything in the ear if you suspect that there’s a possibility of a ruptured ear drum!

It’s always best to treat both ears even if your child only complains of pain in one, since the infection frequently spreads to both ears eventually.

5. Onion Soup

Soup is one of the easiest and tastiest ways to get more onion into your diet. Save your onion peels and add them to chicken bones and other veggies when you make bone broth. Researchers in this study thought that the onion as a whole, including the onion skin, contains higher levels of quercetin than just the onion alone. This means that saving your onion skins for a nutritious broth not only adds flavor, but potentially boosts the nutritional value more than the part you would eat.

My soothing garlic soup recipe includes onion and packs a powerful anti-sickness punch. You can also make some French onion soup to drink. The healing goodness of onion soup not only helps the body fight colds and flu but also bladder, kidney, and chronic urinary tract infections.

6. Onions for Sore Muscles, Sprains, and Strains

Onions are rubefacient, meaning they draw blood to the surface of the skin and increase circulation. The ancient Greeks rubbed onions on sore muscles to stimulate and warm them. Onions also reduce inflammation, making them perfect for bruises, strains, sprains, and even rheumatism. Just apply an onion poultice (above) to the affected area.

7. Onions to Draw Out Infection

Onions have been used for centuries to remove infection from damaged skin. Their properties will draw out pus from boils, bee stings, and the poison from an insect bite or bee sting. You can apply a fresh onion slice or onion poultice to the affected area.

Simple Pickled Red Onions Recipe (In Less Than 5 Minutes)

I really enjoy red onions, but I absolutely love pickled red onions. If you’ve never had the pleasure of this delicious condiment’s acquaintance, you owe it to yourself to remedy that asap! Ketchup has nothing on this delicious condiment!

Why Pickled Red Onions?

Glad you asked:

Pickled red onions provide all the flavor of fresh red onions, but have extra depth from their pickle-ing and will keep in the fridge for weeks! Even better- you can make them in only five minutes, or let your 5-year-old make them… it is that easy!

I keep these guys in the fridge at all times… you know, for pickled onion emergencies.

I know there are whole nursery rhymes dedicated to Peter Piper and his pickled peppers, but pickled onions are so much more versatile (and taste better too, in my opinion)!

Ways to Use Pickled Red Onions

On everything.

Want a little more direction? Try these:

Beef Barbacoa– Pickled red onions are amazing on one of our favorite budget-friendly and time saving recipes: Beef Barbacoa. I cook this in a pressure cooker (I use this Instant Pot) in less than an hour for a delicious restaurant-quality dinner on a busy day.
Salads– These spice up almost every salad.
Breakfast– Great on almost any breakfast foods, but especially on quiche, eggs, or other savory foods.
Tacos or Taco Meat– These are especially great on any kind of tacos or taco salad you can come up with!
Burgers– Pickled red onions are a great addition to any burger.
Charcuterie plate– Feeling really fancy? Add these to a charcuterie plate along with your favorite cured meats and cheeses.
Ready to give them a try?

While they taste fancy and sophisticated, they are one of the easiest recipes to make. You’ll only need a handful of ingredients and 5 minutes of free time.

7 votes


Simple Pickled Red Onions Recipe (In Less Than 5 Minutes)

prep 5 mins

total 5 mins

author wellness mama

yield 1 pint

These simple but sophisticated pickled red onions add incredible flavor to any dish. Take 5 minutes and make them right now!


1 medium size red onion
1/2 cup (plus a little extra) white wine vinegar (or apple cider vinegar)
1 teaspoon salt
Optional: Other seasonings like 1 teaspoon chili powder or garlic powder for flavor

Thinly slice the onions, leaving them in rings for easy use.
Carefully place the rings into a pint size jar and sprinkle with the salt and other seasonings.
Pour the vinegar over the rings to fill the jar and put the lid on.
Leave at room temperature for two hours so flavors can meld.
Transfer to the refrigerator for up to two weeks (though ours are usually gone in a couple of days!)
courses condiment

cuisine american

Liver and Onions (with Bacon)

It turns out that for all the childhood fear and drama about organ meats, they are actually good for you. If you aren’t already eating liver, you should be!

The objection I get most often, including from my mother-in-law, is that liver is the filter organ, so it contains toxins and is bad for you. Liver is a filter of sorts, but that is hardly the whole story. As Mark’s Daily Apple elaborates:

To call the liver a simple filter is incorrect. If we want to maintain the metaphor, it’s more like a chemical processing plant. The liver receives shipments, determines what they contain, and reacts accordingly. It converts protein to glucose, converts glucose to glycogen, manufactures triglycerides, among many other tasks, but its best-known responsibility is to render toxins inert and shuttle them out to be expelled – usually in the urine via the kidney. It doesn’t just hang on to toxins, as if the liver is somehow separate from the body and immune to contamination. The liver is part of the body! If your liver contains large amounts of toxins, so do you!

Okay, so we’ve established that the liver is a processing plant by design, rather than a physical filter whose express purpose is to accumulate toxins, but what about animals raised in industrial, intensive operations? The liver from a pasture-raised cow with a perpetually cud-filled maw can undoubtedly handle its relatively light toxic load; the liver from a CAFO-cow feeding on grain and exposed to environmental pollutants is surely another matter entirely. Right? Sorta, although it’s more complicated than that.

(read the rest here)

From my research, as long as the liver is from a healthy source, it is a powerhouse of nutrients. [Note: We get liver from Grassfed Traditions and US Wellness Meats)

Why eat liver? WAPF sums it up well:

“Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:

  • An excellent source of high-quality protein
  • Nature’s most concentrated source of vitamin A
  • All the B vitamins in abundance, particularly vitamin B12
  • One of our best sources of folic acid
  • A highly usable form of iron
  • Trace elements such as copper, zinc and chromium; liver is our best source of copper
  • An unidentified anti-fatigue factor
  • CoQ10, a nutrient that is especially important for cardio-vascular function
  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA”

It also blows any other “superfood” out of the water on nutrient comparison. Don’t believe me? Check out this post.

Convinced? If you are new to offal, I suggest an easy recipe like this one to help get over any *ick* factor:

Liver and Onions with bacon- a liver recipe you will like

7 votes


Liver and Onions (with Bacon)




author wellness mama

yield 4 -6

An incredibly nutrient dense and delicious liver and onions recipe topped with bacon (because it makes everything better).


  • 1 pound of grass fed Beef Liver (I get from Grass fed Traditions or US Wellness Meats)
  • 1/4-1/2 cup coconut flour
  • 1 teaspoon each of garlic powder and salt (or more to taste)
  • 1/2 tsp pepper (or more to taste)
  • 2 medium onions
  • 4 slices of bacon
  • 2 tablespoons of Grass fed Butter
  • 2 tablespoons of water


  1. Preheat oven to 325 degrees.
  2. Brown bacon in a pan and reserve grease.
  3. Wash the liver and slice in to thin (1/4 to 1/2 inch) slices.
  4. Rinse well and pat dry.
  5. Mix the coconut flour, garlic powder, salt, and pepper.
  6. Grease the bottom of a 9×13 inch baking dish with the bacon grease.
  7. Dredge the liver slices in the coconut flour mixture and place in the baking dish.
  8. Thinly slice the onions into rings and layer on top of the liver mixture.
  9. If desired, sprinkle onions with additional spices.
  10. Cut butter in to small pats and place over sliced onions.
  11. Add water to the pan to keep all moisture from cooking off.
  12. Place in oven and cook at least 30-40 minutes until well cooked and onions are soft. It may take up to an hour depending on the thickness of the liver slices.
  13. While cooking, crumble or cut bacon into little pieces.
  14. Remove from oven and sprinkle with bacon pieces.
  15. Enjoy!

courses main

cuisine offal