There's much to see here. Take your time and look around. I am not a gourmet chef by any means! I am a busy mom of 3 kids, trying to balance work and home life. I promise my recipes are all about keeping it simple. They don't always appeal to everyone in my house so try them out and see what works for yours.
I am all about making dinner easy to make, chock full of nutrition, and of course delicious. Check out one of my faves!
**yields 4 servings
Here is another one of my faves for a night I want to take a break from traditional proteins. Tempeh is a fermented soybean, rich in probiotics and antioxidants. You can replace the tempeh with any other type of protein (grass fed beef, shrimp, scallops, chicken) if you have a different preference! The real headliner for this recipe are the veggies. The more the better. I like to put this over cauliflower rice to pack it with more vegetables and give you the feel of having the traditional stir fry dish without the extra carbs.
**yields 4 servings. Prep time: 20 min. Cook time: 10-15 min.
*Tamari or coconut aminos are my choice to replace soy sauce. Tamari is gaining popularity and a gluten-free version of sauce sauce, with less additives and higher protein content. I personally love using coconut aminos for this dish. Coconut aminos only have two ingredients- coconut tree sap and sea salt. It has a third of the sodium that soy sauce has and I like the slightly sweeter taste.
This one always hits the spot, no matter what season it is. Chicken soup is healthy, delicious, and gives you that warm and fuzzy feeling. Here is how I make my chicken soup in the crock pot. I love making a batch of soup in the crock pot on a Sunday and eat it a few times during the week. It got the thumbs up from my mom this week, who is not easy to impress being an amazing cook. I hope your family enjoys it too!
Store bought soups can be crammed with preservatives like excess sodium and have a long list of unrecognizable ingredients. Sure, there are some healthy options out there that can be useful in a pinch, but there is nothing like being in full control of the nutrition in your meals by making recipes in your own kitchen. As a working mom, I know that's not always easy. That's why I try to bring you the recipes that are quick and simple with ingredients you may already have in your pantry and fridge. This soup is one of my favorites. A nice hot bowl of soup really hits the spot in the fall and winter season!
What You Will Need:
4 tbsp grass-fed butter
1 onion chopped
1 apple, sliced (try granny smith to add a touch of sweetness)
2 tsp sage
1 butternut squash (I buy the package already cubed)
4 c chicken bone broth
1/4-1/2 c full-fat coconut milk
pinch of nutmeg
1/2 tsp sea salt
Optional Garnishes: pumpkin seeds, parsley, smoked paprika, black pepper
1) Melt butter in a large stockpot.
2) Add the onion, apple, and sage and cook, stirring occasionally for ~ 8 minutes.
3) Add the squash and broth and simmer for an additional 15-20 minutes.
4) Transfer mix to a blender (you may need to split the mixture into two batches in the blender). Puree.
5) Return to the pot, stir in coconut milk to reach desired consistency
6) Season with pepper and/or smoked paprika and garnish with pumpkin seeds and parsley (optional).
The fall season has me craving hearty, warm soups and stews. My mom made the best pea soup. She would put cut up hot dogs or the leftover ham bone in it and there would always be toast on the side to dip in. I don't think I appreciated soup growing up as much as I do know. I may not put hot dogs in mine and I hold the toast, but the memory of a nice warm bowl of soup on a Fall or Winter night, just like mom made, remains the same. This recipe is simple, delicious, and filling and I love a crock pot recipe I can prepare in the morning and have ready to serve to the fam after a busy day. Enjoy!
I love chili! Once I feel the crisp fall air, I crave it! I use the crock pot so I can prep in the morning before the kids wake up and then dinner is ready after a busy day of sports with the littles. It's usually a weekend meal for us and reheats perfectly to eat left over throughout the week. It's a protein rich meal with the grass fed beef and beans that is so filling. The crock pot also allows all those healthy nutrient rich ingredients to meld together throughout the day, leaving you with tender vegetables and so much flavor! I like my chili mild so the only heat I add is cayenne pepper. Feel free to add hot peppers like jalepeno (deseeded and chopped) to spice it up! You can also add in extra cayenne, crushed red pepper or hot sauce. I also don't like my chili with chunks of tomato so I choose to use tomato sauce and leave out the can of diced tomato. The great thing about chili is that once you have a base recipe that you enjoy, you can really customize it to your liking. I like to serve it over cauliflower rice and top it with shredded cheese. Again, you can really go crazy with whatever toppings YOU like: a dollop of sour cream or guacamole, fresh slices of avocado, chives, or your favorite shredded cheese.
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