chicken and veggie stir-fry

Forget about take out! This easy and healthy Chicken and Veggie Stir-fry is a 30 minute veggie-heavy dinner the whole family will love. It’s grain-free and soy-free so that means it’s Paleo friendly! It’s loaded with broccoli, peppers and boneless skinless chicken breast. 

a white bowl with chicken and veggie stir-fry in it

This year I am thrilled to be partnering with one of my favorite brands, La Tourangellle Artisan Oils. I have been in love with their oils for years, and have even featured them here on Healthy Seasonal Recipes in an unofficial capacity before. I have always loved them for their high quality, heart healthy pure oils. Not to mention for their drop-dead gorgeous packaging! But recently I learned there is even more to love. La Tourangelle is family owned and was originally in France. Now it operates using the same 150 year old techniques at a mill in California- the only one of its kind here in the states!

Anyway, I could gush on and on forever, so I am going to try to stay somewhat focused today. I have a super simple paleo-friendly stir-fry with chicken and veggies in it. I thought it would be a great healthy recipe to share during the January paleo challenge my husband and I are doing.

Speaking of which, eating paleo (aka grain-free and dairy free) this month is going great! Jase told me this morning he has already lost 8 pounds! And my belly issues have improved! It’s amazing! Thank you so much for all of your support during this time! I am so grateful for you guys!  

Chicken and Veggie Stir-fry in a wok

Anyway, back to this recipe…

One of the things I wanted to talk about is about why I used two different oils in it. But first, we have to talk about smoke point.

chicken and veggie stirfry

The Smoke Point of Oils

Do you know what the smoke point of oil is? That’s the temperature at which an oil starts to go from being a liquid to a vapor and it gradually begins starting to smoke. You’ve likely seen this before, if you are heating up oil in your skillet, and get distracted, and all of a sudden your skillet is smoking! Well that’s because it got so hot that it reached its smoke point. When it does, the oil’s structure breaks down (which isn’t healthy) and it’ll take on a foul taste and smell. Different oils have different smoke points. Luckily you can look right on the packaging of La Tourangelle artisan oils to see which should be used at lower temps and which can be used at higher ones. There is a little thermometer letting you know which type of oil it is.

The smoke point is why I decided that I wanted to use two separate oils for this recipe. First I used grape-seed oil which is a high-heat neutral cooking oil. I used that to sear the chicken and veggies over high heat. Since it has a high smoke point, the oil is not damaged by the higher heat required in a stir-fry. And then I added Toasted Sesame Oil as a second, super flavorful, oil to add to the sauce to make the veggies and chicken flavors pop! The liquid in the sauce brings the temperature of the pan down, and prevents the oil from getting to that smoke point.

chicken and veggie stir-fry

How to Make Chicken and Veggie Stir-fry

  • If you have a wok, this is the time to bust it out. This stir-fry has a lot of veggies in it, so you will need it for its big size. If you don’t have one and are thinking of getting one, I really love mine. It is basic, but that’s all you need. Get one with a rounded bottom and a lid like this one (that’s an affiliate link) if you can.
  • If you don’t have a wok, use a very large heavy bottom skillet. You’ll need a lid that can fit over it too.
  • As always, with stir-fries, it’s important to get your mis en place together before you begin. Stir-fries are quick and completely hands-on, so you won’t have time to be chopping or stirring once the food hits that hot oil!
  • I like to cut my veggies first, then the chicken. That way I only have to wash and sanitize the cutting board once. Once it’s cut, just set everything next to the stove in prep bowls.
  • Get that wok or skillet hot! Add the oil in and swirl it to coat the surface. Then the chicken cooks first. Add it onto the cooking surface in a single layer so that it can sear. It will stick to the surface if you try to move it around, so just let it sit for several minutes and get a nice golden brown sear on the bottom surface. Then take your spatula, and scoop up some of the chicken and flip it over onto an uncooked side. You can’t be too fussy about this because it’ll be hotter than blazes and the oil may be spluttering about, so just flip it all as best you can. At this point the chicken will likely bring your cooking surface temperature down a bit, so it will not take on too much additional browning, and it will be easier to stir once or twice. To see if it is cooked through, use your spatula to split a piece in half. There should be no pink in the center.
  • Take the chicken out of the wok or skillet when it is cooked through and set it aside on a plate or bowl. Covering it with foil is helpful to keep the heat in and trap any moisture that wants to evaporate.
  • Next the veggies need to be stir-fried. So you need more oil. But if there is any moisture in the wok or skillet you will get splattering, so let it evaporate for a second or two before adding in the second tablespoon of oil. Again, swirl it to coat the surface.
  • Then add in the veggies! I used a combo of broccoli, peppers and onions because that is a slam dunk combo in my family. If you prefer other veggies, use them instead. Just try to keep in mind its best to cook veggies that cook at the same rate, and to cut harder, slower cooking veggies into smaller pieces to make sure they become tender.
  • After the veggies have had a chance to get a bit blistered in the hot oil, next comes in the sauce!
  • The sauce is made up of simple ingredients. If you are not paleo, you can use tamari or soy sauce instead of coconut aminos. And you can use Sriracha instead of Sambal Oelek. As I said earlier, the La Tourangelle toasted sesame oil is rich and flavorful and it will add a lot of complex flavor to the final dish.
  • The sauce is thickened with arrowroot starch which is a staple in a paleo pantry because it is grain-free but works like cornstarch to thicken sauces. It can also be used in baking or as a substitute in other recipes like pancakes. Swap 2 teaspoons of cornstarch for the arrowroot if you prefer it and aren’t paleo.
  • Once the sauce is added, set the lid on top of the wok or skillet and let the veggies steam in the sauce. To make sure the veggies cook evenly, take the lid off and stir the veggies in to the sauce a couple times while it is cooking. The veggies will become tender in just a few minutes. I prefer a nice bit of toothsome texture to my veggies when I make a stir-fry so I often err or the shorter end of the spectrum.
  • All that’s left is adding the chicken back in! I also add in some scallions to layer in the flavor.
  • I served the Paleo Chicken and Veggie Stir-fry with cauliflower rice. If you are not grain free some other options would be brown rice or rice noodles.

To try either of these delicious high quality artisan oils by La Tourangelle, you can pop right over here to have them sent right to your doorstep! 

chicken and veggie stir-fry


Have you ever let a skillet of oil get too hot?

Have you ever tasted oil that has gotten past its smoke point?

What kind of veggies do you add to a stir-fry that you know your family will love?


chicken and veggie stir-fry


Forget about take-out! This easy and healthy Chicken and Veggie Stir-fry is a 30 minute veggie-heavy dinner the whole family will love. It’s grain-free and soy-free so that means it’s Paleo friendly! It’s loaded with broccoli, peppers and boneless skinless chicken breast.


½ cup chicken broth

3 tablespoons coconut aminos

1 tablespoon maple syrup

2 teaspoons Sambal Oelek, Chili garlic sauce or Sriracha

2 teaspoons La Tourangelle Toasted Sesame Oil 

2 teaspoons arrowroot starch

1 pound boneless skinless chicken breast, cut into bite-sized cubes

½ teaspoon coarse kosher salt

½ teaspoon ground white pepper

2 tablespoons La Tourangelle Grapeseed Oil, divided

2 bell peppers, any color, cut into bite-sized strips

1 medium sweet onion, sliced

2 cup chopped broccoli florets

¾ cup sliced scallions


  1. Whisk broth, coconut aminos, maple syrup, chili sauce, La Tourangelle Toasted Sesame Oil and arrowroot in a small bowl.
  2. Sprinkle chicken with salt and pepper.
  3. Heat 1 tablespoon La Tourangelle Grapeseed Oil in a wok or large heavy skillet over high heat. Swirl to coat the cooking surface and add chicken in a single layer, and let cook, undisturbed until seared, 2 to 3 minutes. Turn the chicken over and continue cooking, stirring once or twice more until the chicken is browned and cooked through, 2 to 4 minutes longer. Transfer the chicken and any liquid from the wok or skillet to a large plate and cover with foil.
  4. If the wok or skillet is moist, set over the heat and allow any liquid to evaporate. Once the surface is dry, add the remaining tablespoon oil and swirl to coat the hot cooking surface. Add peppers, onion and broccoli, and stir fry until the peppers are browned and blistered in spots, and the onions are starting to soften, 3 to 5 minutes. Add the sauce, toss to coat and cover. Let cook, covered (stirring once or twice) until the broccoli is bright green and the onions are tender, about 4 minutes. Remove lid, stir in chicken and any accumulated juices from the plate and scallions and cook until heated through and the sauce is loosened by the chicken liquid. Serve hot.


  • Serving Size: 1 1/2 cups
  • Calories: 278
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 7 g
  • Protein: 25 g

Keywords: stir-fry,paleo,gluten-free,grain-free,wheat-free,dairy-free,chicken,vegetables,healthy,entree,30 minutes

Forget about take-out! This easy and healthy Chicken and Veggie Stir-fry is a 30 minute veggie-heavy dinner the whole family will love. It's grain-free and soy-free so that means it's Paleo friendly! It's loaded with broccoli, peppers and boneless skinless chicken breast. #paleo #stirfry #chicken #healthy #easy #30minuterecipe #dinner #entree #broccoli #peppers #veggies #chickenandveggies #grainfree #soyfree

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!


6 Deep-Cleaning Tips To Keep Your Home Spotless

We’ve partnered with Miele to give you A Spruce-Up for the Season with smart, doable tips for keeping your home spick and span.

So Tidying Up With Marie Kondo on Netflix really got to you. After binge-watching the entire season, you spent the first month of the year organizing your closets, cupboards, and drawers, and donating anything that didn’t spark joy. Now your home is decluttered, your clothes are neatly folded, and everything has a place. But alas, the work is not complete. Your next (and final) step is to get rid of dust, dirt, and potential allergens. I’m talking about a deep clean.

Deep cleaning is actually nowhere near as intense as the name makes it sound, especially once you break it down into manageable steps. If you can stay even vaguely organized and follow this step-by-step guide, the whole process is actually pretty painless. Here’s a full rundown on how to make deep cleaning way easier—and how to conquer two particularly stressful chores without breaking a sweat.

Get organized with a checklist

Simple as it sounds, creating a checklist will make the whole process so much easier. If you’re a visual person like me, take a stroll through your home and jot down everything that could use a good clean. This will range from large appliances like your oven and refrigerator, to furnishings like your carpets, upholstered furniture, and countertops. Once you have that list, group everything together by task type. For example: laundry (cleaning your shower curtain, bath mat, and kitchen towels); wipe-downs (for cabinets, surfaces, and stovetops); scrubbing (toilets, sinks, and shower walls); and vacuuming (carpets, tiled floors, under the bed, and baseboards).

Make a schedule that works for you

Once you have all your tasks written down, it’s easy to slot them into your schedule—even if that means tackling just a couple of items per day. Because I live in a one-bedroom apartment, it’s easy to knock out an entire task group in one afternoon because the whole thing takes just an hour or two. If you have a bigger home, deep cleaning will probably take a bit longer, so you might want to split up the tasks by room or by floor over the span of a couple of weeks.

Assemble your cleaning kit

Having a checklist also makes it much easier to understand what you need to get the job done. A basic cleaning kit should include gloves, an all-purpose cleaner, a special cleaner for mirrors and glass, disinfectant (like a spray or wipes), furniture polish (if you have wooden furniture), microfiber cleaning cloths, sponges, paper towels, a mop, and a good vacuum with attachments—I find a dust brush, upholstery tool, and crevice tool (which is great for hard-to-reach places like in between furniture, window tracks, or the lint vent in your washing machine) to be the most useful for deep cleaning.

Rent equipment for major cleaning projects

Local hardware stores, home improvement stores, and even some grocery stores rent out large cleaning appliances by the hour or day. You can rent a floor polisher, furniture steamer, or pressure washer for situations where elbow grease just won’t do the trick.

Clean upholstery by yourself (yes, you can!)

Think that cleaning your upholstered furniture is a task for the professionals? Think again—the process is super straightforward. Step one: Take any cushions off your furniture and use your vacuum’s upholstery attachment to suck up crumbs, dust, and pet hair. Then check the tag on your furniture (or look it up on the internet) to see if there are any specific care instructions.

If the care tag says steam is okay, move on to step two: Use a professional steamer (a handheld clothing steamer also works) to kill bacteria and lift smells from the fabric. Steam an inconspicuous corner first to do a spot check (in case something weird happens), then simply hover your steamer about six inches from the fabric and eject steam as you move the tool over the furniture (move as if you were vacuuming). Once you’re done, let everything dry for at least one hour.

Don’t forget about the window treatments

Curtains and blinds can get very dusty, so it’s really in your best interest to clean them regularly (you don’t want to breathe in all that grime!). You can easily dust blinds using a tube sock, tongs with socks on the ends, or—the easiest—a vacuum with a dust brush attachment (you can also vacuum shades using this attachment). If your curtains are machine washable, wash them on a cold cycle, and lay them flat or hang them on a line to dry. And if the idea of taking down your curtains is just too much (I feel you), try vacuuming them with an upholstery attachment to get rid of dust, followed by a quick steam to lift bacteria.

Do you have any deep-cleaning tips? Share them in the comments below!

Looking for a vacuum that works well for all types of floors? Check out the Miele HomeCare Collection to find the vacuum that is best suited for your needs.


The Grocery: showcasing the season’s bounty in Charleston

Located in the heart of Charleston just off bustling King Street, The Grocery is a lively, inviting restaurant where chef/owner Kevin Johnson is showcasing local ingredients and house-made pickles and charcuterie in a variety of creative preparations. We recently had the opportunity to dine there at the invitation of the restaurant, and really enjoyed our meal.

The Grocery has a large, bright dining room lined with large jars of pickled fruits and vegetables, and its centerpiece is an open kitchen showcasing a huge wood-burning oven. The menu is divided into three sections — Produce, Seafood, and Meat — and the latter two are divided into First, Main, and Table. It might appear confusing at first glance, but it’s best to approach it from a sharing standpoint: Order a bunch of stuff, and keep ordering until you’re full.

We did just that, and ended up with a wide variety of dishes, all of which incorporate ingredients from local purveyors (many of which have partnered with Johnson since the restaurant opened in 2011).

Roasted carrots got a North African twist with the addition of harissa yogurt, raisins, and pistachios, and a scattering of mint and radishes added a fresh and crunchy note. The carrots themselves were nicely charred and tender.

A salad of roasted root vegetables was artfully plated and full of varying textures and flavors, with crisp apples and tender roasted radishes playing nicely with peppery mizuna and chopped spiced pecans. A dressing made with Point Reyes blue cheese tied it all together.

Warm shrimp, escarole, cranberry beans, bacon, radish slices, and chunks of sourdough were artfully arranged into a light and flavorful salad, tossed with a bright red wine vinaigrette.

One of the most popular menu items, fried oysters atop creamy deviled egg sauce topped with house-made bread and butter pickles have been on the menu since day one. And we could see why: The oysters were super-fresh and perfectly crispy, the sauce had all the flavor of a top-notch deviled egg, and the pickle on top cut through all the richness.

Pork belly was slow-roasted until falling apart and glazed with cider, and sweet sauerkraut, diced apples, and mustard sauce gave it a German-inspired kick.

Tortelloni were filled with braised beef, served atop a creamy Parmesan fonduta, and topped with shaved truffles, and the end result was rich and luxurious, worthy of any fine dining restaurant.

A slab of boneless beef short rib was so tender you could cut it with a spoon, and an onion-heavy chimichurri on top brightened it up. Tempura-fried hen of the woods mushrooms on the side were umami-rich and crispy, and one of the meal’s surprising highlights.

Roasted chicken with cornbread and winter greens panzanella, pomegranate relish, and chicken jus was the meal’s lone disappointment; the chicken was nicely cooked and the jus flavorful, but the skin could have been crisper and we were expecting a whole half-chicken, not just the thigh and breast. The panzanella was also a bit stale and lacking flavor.

All in all, however, our meal at The Grocery was fantastic. The space wasn’t exactly cozy, but the buzziness and energy was palpable; our server was friendly, knowledgeable, and helpful in guiding us through the menu; and the food was expertly prepared, with a large amount of thought and creativity going into every component of every dish. Whether for a light meal for two or a special occasion gathering with a large group, you really can’t go wrong at The Grocery, and there’s something on the menu for everybody.

The meal that was the subject of this review was provided at no cost to the writer.


Potato Salad with a Harissa-Style Dressing

Potato Salad with a Harissa-Style Dressing

Potato salads are popular year round. This harissa-style potato salad is one that will especially appeal to spice lovers. If you know you will be dining with fellow spice fiends and family over the holidays, or just want to shake up the potluck or adorn your meals any time of year, then this salad if just the thing. It fills out any number of dinners, and as it is African in origin, it does work particularly well when served as part of an African themed meal.

Harissa is a staple condiment that is widely used in North African and Middle Eastern cuisines and certainly a staple ingredient in many pantries around the world. As it is easy to make and keeps in a well-sealed jar for many months, I prefer the homemade versions, such as the one featured here on Lisa’s Kitchen. The main features of harissa are hot chilies, fragrant spices, sometimes garlic and bell peppers. Olive oil poured over top of the harissa in a well-sealed jar has a fairly long shelf life.

For this salad, you don’t need to have harissa on hand though because you make up just the right amount for the salad. If you do happen to have harissa on hand, you could use that instead of making up your own pepper paste, but I found making it up right away for this salad added a nice refreshing touch with minimal effort. Thanks to Raghavan Iyer for yet another fantastic creation.

Harissa Dressed Potatoes

This salad may be prepared ahead of time and left out to serve at room temperature. In fact, letting it sit allows the flavours a chance to blend. If you do use your own harissa, how much you use depends on hot your harissa is. I would suggest about 1/2 tablespoon – you might also want to add a few teaspoons of lime juice to the quantity of pre-made harissa you decide to use.

Potato Salad with a Harissa-Style DressingPotato Salad with a Harissa-Style Dressing
Recipe by Lisa Turner
Adapted from Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes
Cuisine: North African
Published on December 17, 2018

Warm fingerling potatoes tossed in a creamy and spicy harissa dressing

Print this recipePrint this recipe


  • 1 lb (450 g) fingering potatoes (assorted colors if available)
  • 2 tablespoons olive oil
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 red bell pepper, seeded cut into 1-inch pieces
  • 2 fresh red chilies, seeded and minced
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon habanero or cayenne powder, or to taste
  • juice from 1 lime (2 tablespoons)
  • small bunch of scallions, green and white parts, sliced
  • 1/4 cup fresh mint leaves, trimmed and finely chopped
  • 1/4 cup fresh cilantro, trimmed and finely chopped
  • 1 teaspoon sea salt, or to taste
  • Scrub the potatoes under cold water. Slice into 1-inch pieces and place in a medium saucepan. Cover with cold water. Bring to a boil, reduce the heat to medium-high, and simmer, uncovered, until the potatoes are fork tender but still firm, about 10 to 12 minutes. Drain and set aside.

  • To make the harrisa dressing, heat the oil in a large skillet over medium-high heat. When hot, add the coriander and cumin seeds and cook briefly until they darken a few shades and turn a reddish colour. Turn down the heat slightly, add the red pepper and chilies, and sauté for a few minutes or until the pepper is seared and the skin blistered. Stir in the turmeric and habanero or cayenne powder. Transfer to a blender and add the lime juice. Process into a smooth paste. Transfer to a medium bowl.

  • Add the still warm potatoes to the bowl and add the scallions, mint, cilantro and salt. Toss well to coat. Serve right away or refrigerate to serve later. If you choose to let sit and serve later, it will allow the flavors to blend.

Makes 6 servings

Potato Salad with Harissa Dressing

Other potato salads to enjoy from Lisa’s Vegetarian Kitchen:
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Skillet Potato Salad with Fresh Basil and Cilantro
Herbed Potato and Green Bean Salad with Olives
Creamy Potato Salad with Cashew Dressing and Fresh Basil

15 Healthy Lunchbox Snacks

While I know it’s still August, and some lucky kids have at least a few more weeks of summer vacation, many others are going back to school this week. A few have even been back in school since the end of July!

Whether you’re stuck in a classroom or office, or still savoring the waning days of summer, here are 15 portable and non-messy healthy snacks perfect for packing into a lunchbox or taking on-the-go. And definitely feel free to let me know if you have any favorite snacks you’d like to see healthier recipes for here on the blog, because I always love new recipe inspiration!

fb peanut butter bars

Chocolate Chip Peanut Butter Bars

Healthy Chocolate Pudding

Healthy Chocolate Pudding 

(NO Avocado Or Tofu)

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

fb cranberry bread

Cranberry Orange Bread

fb banana bread recipe

Healthy Banana Bread

vegan peanut butter cookies

Vegan Peanut Butter Cookies

larabars homemade

Paleo Bars That Taste Like Brownies

healthy tagalongs vegan

Healthy Girl Scout Cookies Tagalongs

blondie bites

2 Bite Chocolate Chip Blondies

Vegan Banana Chia Pudding

Chia Pudding – 5 Recipes

Peanut Butter Rice Crispy Treats

Peanut Butter Rice Crispy Treats

chocolate chip breakfast cookie

Breakfast Cookies

the best vegan brownies

Vegan Brownies

blender muffins

Flourless Blender Muffins

black bean brownie

Black Bean Brownies

Do you have any favorite childhood lunchbox snacks? Some of my favorites growing up were chewy granola bars, Chips Ahoy cookies, chocolate pretzel Flipz, Pocky and Koalas when I lived in Japan, Mounds Bars or Almond Joys, Dunkaroos, and Teddy Grahams (only the chocolate ones, of course!).

5/5 (1)



How to poach an egg perfectly every time

Everyone loves a poached egg. When done correctly, a poached egg is light and pillowy on the outside yet full of glorious, flowing and flavorful bright yellow yolk on the inside. To be totally scrumptious and worthy of the iconic American dish that is the eggs Benedict, a poached egg needs to be done correctly. Unfortunately, to make a poached egg at home is frustratingly difficult.

The Best Breakfast Dish From Every State

If you’re looking to make some delicious brunch recipes at home, worry no further! We have a handy five-step guide that will have you poaching eggs like a real chef in no time.

Step 1: Fill a large, deep pot with cold water; the deeper the pot, the better the final product will be. Add 1 or 2 tablespoons of white vinegar to the water. If you add too little vinegar, the egg won’t set as quickly. However, if you add too much, the egg will taste like vinegar.

Step 2: Crack the egg into a small bowl. You will want to crack your eggs individually and keep them separated. Cracking the eggs before your water gets going will allow you to move faster when it’s actually time to cook the egg.

Step 3: Turn on the heat and bring the water up to temperature. You don’t want the water to boil. The perfect temperature for poaching an egg is 180 degrees F (or 82 degrees C). If you don’t have a kitchen thermometer, 180 degrees is right below a simmer.

Step 4: Give the water a swirl so there’s a gentle whirlpool. As the water is still whirling, carefully drop the egg into the water.

Step 5: Allow the egg to cook for 2 or 3 minutes, until the whites are set. Using a slotted spoon, carefully remove the egg from the water and drain it on a paper towel.

The process may sound easy, but poaching an egg perfectly will take a little bit of practice. So buy yourself a carton of eggs and get cooking. Then you can use all those delicious poached eggs for these amazing egg recipes.


Painted Rock Garden

Painted Rock Garden

Today we’re sharing our third and final painted rock video for the summer: this lovely painted rock garden! We were inspired by retro floral patterns from the 1960s as well as more modern prints from designers like Marimekko. Do a quick image search and you’re bound to end up scrolling for ages admiring all the floral shapes and designs. As before, these painted rocks were made to be mixed, matched, and moved around. They’re a super fun activity for kids to play with inside or outside, and you can even attach magnets on the back and arrange them on your fridge! Or how about setting them up in your garden We’ve had so much fun dreaming up and creating this little mini-series – in case you missed them, make sure to check out this painted rock neighborhood and these painted rock faces in the archives.

Painted Rock Garden

Step 1
Grab a handful of rocks! If there are coming in from outside, you’ll want to give them a good wash and dry to make sure they’re nice and clean before getting started. You can also find rocks for sale at the craft or dollar store and those will be ready to go – that’s where we got these smooth dark ones.

Once your rocks are clean and dry, spread them out on your work surface and arrange them into mini rows vertically. This is a rough idea of what your painted garden will look like – you can of course mix and match, but laying everything out first will give you an idea of what to paint and if you have enough rocks.

We started by painting green stems with leaves on about eight rocks. Get creative and try different leaf shapes and designs.

Painted Rock Garden

Step 2
And it wouldn’t be a garden without blooms, would it? Next, we painted flowers onto about six rocks. We used a handful of colors and a few simple flower shapes – take a look at retro floral patterns from the 60s or Marimekko prints for awesome inspiration. You can even add a little flower bud onto a stem if you want! When you’re done painting, let the rocks dry completely.

Step 3
Apply a coat of Mod Podge onto each rock to seal them in and give them a nice finish. Let dry and voila!

Painted Rock Garden

Photo and video by Caroline Gravino
Creative direction by Handmade Charlotte