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Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

October 3, 2018

Warm up this fall with this savory and sweet velvety roasted acorn squash and sweet potato soup!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I’m just going to cut right to chase today…

This soup doesn’t need much of an intro. It’s chilly in Michigan. Tank tops and flip flops have been traded for hoodies and baked oatmeal {notice I haven’t traded my flip flops yet? Yeah, that’s a Michigan thing 😉}, and I’m all about the warm veggie soups for just about any meal of the day.

Holding out on turning the heat on…

It’s a Midwest thing, just like those flip flops we refuse to give up until snow is tickling our toes, and the only way I can get away with it, is by keeping my oven running. This beach bum isn’t as hardcore Midwest as most who hold out on turning the heat on until November, but I can get away with getting through the first week or so of October. Especially when I can get my oven going for an hour to roast some yummy squash and sweet potatoes, and warm the house up at the same time!

Two birds, one stone

The oven not only kicks the warmth up in a chilly house for a while, it also makes the most amazing flavor come out of just about any vegetable. Just oil up the flesh of your squash and sweet potatoes and lay them flesh down – they will get a gorgeous caramel color and flavor that will add an amazing warmth to your soup. Add in a pinch of cayenne and a hint of maple syrup and everyone will be wondering just what all that great flavor is coming from!

Kid favorites packed with healing bone broth!

It’s no secret that squashes and sweet potatoes are some of the most kid friendly vegetables around. The sweet taste and smooth texture is pleasant for just about any kid, and when you fix those veggies into soup form, you can also pack a gut healing bone broth punch to your little guy’s breakfast, lunch, or dinner!

Soup for breakfast?!

Yes, absolutely! If you have followed my Instagram for any length of time, you know that soup purees like this are in my breakfast bowl many days of the week. (Check out my hashtag #RGNMorningMommaFuel to see!) It is an easy way for me to get veggie minerals in, and it tastes amazing with an apple muffin and side of eggs. The girls most often take theirs along in a thermos for lunch at school, but as babies and toddlers they ate soup for breakfast many days of the week. It was an easy way for me to get food into myself and baby, and those little guys don’t know any better than soup might not be considered a “breakfast food!”

Freezer friendly

Absolutely grab onto those great fall farmer’s market and grocery store deals on your in season acorn squash and sweet potatoes and get your freezer stocked up! It is so nice to be able to pull out a quart of soup on a busy day where there isn’t time for cooking. The soup just needs to be cooled to room temp before you put them in freezer safe containers, and you can stash them away!

Babies, Toddlers, and Lunchbox Thermos Tips

Your babies and toddlers will adore this soup. Use a spoon, or try a short, wide smoothie straw for them to drink it right up. Straws were a favorite way for my littles to drink soup so they could do it all by themselves. Pack school aged kids yummy soup in a thermos along with an apple muffin with butter, a chicken wrap, or some crackers! It makes for a great lunchbox change up, and can be packed this way for daycare too.

5.0 from 14 reviews
Kid Friendly Roasted Acorn Squash and Sweet Potato Soup
Author: 
 
Ingredients
  • 2 medium acorn squashes, halved and seeds scooped out
  • 4 small sweet potatoes, halved lengthwise
  • 6 tbsp of olive oil or butter, divided
  • 1 medium/large onion, chopped
  • 3-4 cloves of garlic, chopped
  • 2 tsp thyme
  • 2 tsp pure maple syrup
  • Pinch of cayenne or to taste if you like heat
  • 1½ - 2 quarts bone broth depending on how thick/thin you prefer your soup
  • Sea salt and pepper to taste
  • Optional garnish with coconut milk/yogurt or sour cream, and a drizzle of olive oil
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
  3. You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work – you’ll want the squash cooled so you can handle it to scoop the flesh out.
  4. In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
  5. Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
  6. Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.

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Shepherd’s Pie Loaded Baked Potatoes :: PLUS! How To Make Baked Potatoes With The Crispiest Skin & Creamiest Inside!

September 12, 2018

Shepherd’s pie loaded baked potatoes take that classic comforting dinner we all love, and make it in to a family dinner made for a weeknight! 

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Back and forth…

You just never know what you’re gonna get in September here in Michigan. One day, we’re enjoying the beach and 80 degrees, and the next day, we get a fall preview, waking up to 50 degrees, hoodies, and hot tea! I love that about Michigan though. It’s as if she knows you can’t just swap our blissful summer days for the chill that late fall brings. We ease into it around here. The chill does last for quite a while around these parts, after all.

Cooler weather menus

I’ve been sitting on this recipe since last spring! It happened to be one of those cooler spring days where I decided to use the oven to warm up the house and snap a few pictures while I was at it. The late day lighting suggested warmer weather was on the way with summer around the corner, and I just tucked this recipe away for the inevitable fall cool down, when you all would want to turn your ovens back on again. When the chill hits the air where you live, I hope you can give this recipe a try.

All the shepherd’s pie comfort with less fuss

Because, real life, ya know? It’s so fun to make a big pan of shepherd’s pie on the weekend, but if you’re craving that warm comfort on school night, this method of loading the creamy shepherd’s pie filling right on top of a perfectly baked potato is just the ticket.

The perfect baked potato

This is important! If you’ve never had a really well done baked potato with a creamy inside, and crispy skin on the outside, you are in for a treat! The method will seem so simple, but sometimes that’s the way to go – the less fuss the better. Avocado oil makes things super crispy, which is why I usually reach for that. And making sure the potato skin is coated in sea salt helps dry it out and crisp it up! I also have had nice crispy skin using olive oil. Seasoning the outside of the potato really well not only helps to crisp the skin, it also seasons the potato so you really don’t have much to do after cooking, other than pile on the shepherd’s pie filling!

Can I use sweet potato instead?

Absolutely! In fact 2 out of my 3 girls prefer their shepherd’s pie over a baked sweet potato versus the white potato. The prep method and cook time is about the same – sometimes if the sweet potato is a bit larger, it can take an hour to bake. Just prick the sweet potato with a fork around the 50 minute mark to see if it is soft on the inside.

Shepherd’s pie filling 101…

Savory, creamy, and hearty – that is what should come to mind for a shepherd’s pie filling. The gravy-like sauce is the perfect topping for your bake potato, and the taste will make any kid ask for seconds. I kept the veggies very “classic” shepherd’s pie with peas and carrots, but you really can use whatever you have on hand. If you are grain free, you can also leave out the corn. I love adding diced butternut squash to replace the corn in the fall. Again, pictured here in this post is the classic shepherd’s pie filling with the corn.

How to make the perfect “nest” for your shepherd’s pie filling

When your potatoes are done baking, use a knife to slice a lower case “t” along the top of the potato – one line down the length of the potato, and another across the width. Then pinch the ends of the potato until it “pops” open – the perfect little bowl to nestle all the shepherd’s pie bits and gravy into.

Weeknight prep tips

Both the potatoes and the shepherd’s pie filling can be prepared in advance. If you are a “prep day” kind of a person, you can make the filling on your prep day, and just stash it away in the fridge or freezer until you are ready to use it. The baked potatoes can be baked off as well, and just warmed through to crisp up in the oven prior to eating. Since the filling freezes so well, you really could double up, and save part of the batch for another time.

5.0 from 16 reviews
Shepherd's Pie Loaded Baked Potatoes :: PLUS! How To Make Baked Potatoes With The Crispiest Skin & Creamiest Inside!
Author: 
 
Ingredients
  • FOR THE POTATOES:
  • 5 medium organic russet potatoes
  • 4-5 tbsp avocado oil or olive oil
  • 3-4 tsp sea salt
  • FOR THE SHEPHERD’S PIE FILLING
  • 2 tbsp friendly fat to cook in (butter, ghee, avocado oil, olive oil will work well. I like to use half of this as leftover bacon fat for flavor)
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced
  • 3-4 cloves of garlic, minced
  • 1lb grass-fed ground beef
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2-3 tbsp tapioca flour (depending on how thick/saucy you like your filling)
  • 2 tbsp organic tomato paste
  • ¾ cup bone broth or water
  • 3-4 tsp coconut aminos (it is fine to leave this out if you don’t have it – it does really add to the flavor though! It mimics soy sauce in flavor.)
  • 1 tsp dried thyme
  • ¾ cup frozen organic peas
  • ½ cup frozen organic corn (omit if you are grain free/paleo. Butternut squash subs well - dice it and cook it through at the beginning)
  • Sea salt/pepper to taste to finish
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Make sure the potatoes are dry. Poke a fork into each potato 2 times. Rub the oil all over each potato, and then rub the salt over each potato.
  3. Set the potatoes in a baking dish and bake at 425 degrees for 50 minutes until fork tender.
  4. While the potatoes are baking, you can make the filling. Melt your friendly fat in a skillet over medium heat. Add the onions and carrots with a small pinch of sea salt, and cook for 3-4 minutes until softened. Add the garlic to stir in.
  5. Add the beef to the cooking veggies along with the sea salt and pepper and brown the beef.
  6. When the beef is done browning, stir in the tapioca flour and tomato paste, and cook for 1 minute.
  7. Add the broth, coconut aminos, and thyme, stir to combine, and bring to a simmer. Once simmering, bring the heat to low, cover the pan with a lid, and cook for 7 minutes.
  8. Take the lid off, stir in the peas and corn, and return the lid, cooking for 5 more minutes.
  9. Taste the filling for salt and pepper, and then top your baked potatoes with the beef/veggie shepherd’s pie filling.
  10. **Filling can be made days in advance for quick, weekday dinners!

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Walnut Crusted Crispy Mahi Mahi :: Kid Friendly and Gluten Free!

September 5, 2018

Quick, kid friendly, and gluten free, walnut crusted crispy mahi mahi is perfect for dinner any night of the week!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Simple.

That’s the way we’re keeping life around here these days. My girls are all back to school, and anyone that has ever had a brand new pre-K or Kinder kiddo in the house knows that after school melt downs can be a very real thing. Since this is my third time around this block, I was prepared long before my fresh new pre-K sweetheart set foot in that classroom last Monday, and I planned out our menu that week accordingly.

Yummy flavor, minimal work.

Because that sweet little wee one in the picture above has needed some downtime after her exciting days of pre-K! She *big puffy heart* loves fish of any kind, so I just knew I had to plan that into our first week back to school. This minimal ingredient, and minimal hands on time crispy fish is always a favorite. After she ate 2 helpings, she was a complete chatter box telling me about all her exciting school time adventures!

Crispy fish method

I don’t take that whole “minimal work” thing lightly. Just a few ingredients into a bowl to “bread” the fish and then crisp it up in a skillet. Finish the cooking in the oven and it’s done. The key to the crispy outside lies in a few things:

  1. The right flour. Walnuts are pretty oily when you blend them up, so adding another flour to the ground walnuts makes up for the oily walnuts and gets the outside of the fish really crispy. White rice flour is one of my favorites because it is cost effective and nice a dry – which makes a nice crispy outside. But if you are true Paleo/grain free or do not tolerate white rice flour, you can use coconut flour which works to crisp things up just as good.
  2. The right oil. I feel like avocado oil or animal fat such as pastured tallow or lard makes anything crisp up the best. Butter and olive oil tend to make things softer. Also, scalding olive oil in the kind of heat you need for a crispy fish, can make it taste bad. Coconut oil will work just fine as well, but you will have the coconut taste there (which is fine if that doesn’t bother you!).
  3. And a super hot skillet. Big time cast iron skillet fan here, but if you don’t have one, a regular skillet will work just fine. Just don’t crowd the pan! If your skillet is smaller like mine, do the crisping up in batches so the temperature of the skillet stays hot.

Fish sourcing

We started finding the wild caught Mahi Mahi at Costco a year or so ago – I’m so thankful they now carry it along with wild caught salmon and cod so we can keep some variety to our fish night menu rotation. We also have a couple of local fish mongers that carry wild caught fish. Look around where you live – even our local grocer now keeps a selection of wild caught fish. To read more about why wild caught fish is more superior to farmed, visit www.eatwild.com.

Can I use other fish?

Sure! Wild caught cod is more fragile, so just handle it carefully – it also cooks a bit faster so back off the time. Smaller pieces might work better in the pan so it doesn’t fall apart, since cod is very delicate. Salmon works fine too if you have access to wild caught.

Side dish ideas

This part can really throw off your plans for a “quick and minimal work” dinner! Just keep it simple. My older girls are big time salad lovers. While my youngest will tolerate them, I ended up roasting her some sweet potatoes and serving buttered peas with them. Again, super minimal hands on work, and the sweet potatoes can roast right alongside the cooking fish. Here are some other ideas:

  • Mashed sweet potatoes
  • Steamed mixed veggies
  • Salads (here is a great Olive Garden salad dressing, and Ranch too!)
  • Roasted potatoes (you can roast other veggies like broccoli right alongside these too)
  • Squash (my kids’ favorite side – Instant Pot or roast it and blend with butter – keep it simple)
  • Bone broth cooked rice with veggies. This is so simple to do with those frozen mixed veggies – just pop the veggies right in with the cooking rice and top it all with butter.

Well fed, *and* well nourished

Because it is in fact possible to be fed and still not feel well and energized. My biggest goal when thinking about feeding children is making every bite they take count. Man, those school days can be long and exhausting. It is so important to snuggle them close, and let them unload from the day, but it doesn’t mean you have to compromise on re-fueling them if time to cook is short. Replenishing their little bodies can be as easy as a simple fish dinner, bowl of soup, or omelet. It can be fast prep, and nutrient loaded for their ever growing bodies. Happy school year to you!

5.0 from 18 reviews
Walnut Crusted Crispy Mahi Mahi :: Kid Friendly and Gluten Free!
Author: 
 
Ingredients
  • 1 cup walnuts, finely chopped (I buzz mine up in a food processor into a “meal”)
  • ½ cup white rice flour (or coconut flour if you are grain free/Paleo)
  • 2 tsp smoked paprika (optional but lovely color and flavor)
  • 1-2 eggs, whisked
  • 4 wild caught Mahi Mahi fillets
  • Sea salt/pepper to taste
  • ¼ -1/3 cup avocado oil for the skillet (enough to completely cover your skillet generously)
  • Lemons and parsley to garnish if you choose.
Instructions
  1. Pre-heat the oven to 450 degrees.
  2. Combine the walnut “meal,” rice flour, and paprika in a shallow dish or plate. Set up the whisked egg in a bowl next to the walnut mixture and a clean plate for your coated fish at the end.
  3. Coat the Mahi Mahi in the whisked egg, and then the walnut/flour mixture on all sides. Place the coated fish on a clean plate while you finish coating the rest of the fish. Sprinkle the tops of the coated fish with sea salt and pepper to your taste.
  4. Heat the avocado oil in a skillet over medium/high heat. When the oil is hot, place 2 of walnut crusted Mahi Mahi fillets in the skillet and cook for 2-3 minutes ON EACH SIDE until the outside of the fish is golden brown. The less you move the fish around the crispier they will get – I even set a timer for about 3 minutes so I am not tempted to peek! When those 2 fillets finish cooking, place them on a baking sheet while you cook the other 2 fillets. You can cook all 4 in the skillet if your skillet is large enough, but do not over crowd them. I think the fish gets crispier using a cast iron skillet, and mine is smaller so I just do 2 at a time.
  5. Place the baking sheet with the crusted fish into a 450 degree oven for 10 minutes to finish cooking the middle. Garnish with lemons and parsley if you choose.

 

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10 Minute Asian Almond Cucumber Noodle Bowls :: Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free

August 4, 2018

Fresh and crisp cucumber noodle bowls tossed with a savory Asian almond dressing, all in just 10 minutes of time!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Sweet summer moments

I’m treasuring them! We are officially less than a month away from the school year, and I’m savoring all I can!

Same nourishing goals, less kitchen time

For myself, summer can be too easy to fall in to settling on the same lunches, or quicker, easier options for meal time. There is certainly nothing wrong with that – especially if you can still make it quick, easy, AND healthy. Summer presents a load of amazing produce to stock your kitchen with every week, so the possibilities are endless really.

Summer cucumber abundance

This is the time of year where you either have cucumbers coming out of your ears from your own home garden, or you are unloading the abundance of cucumbers coming out of your local farmer’s garden! It is such a money saver to your budget to buy produce in season, and when those summer veggies are in full swing, you can really take advantage of the abundance and save some money on your grocery bill.

Cucumber “noodles?!”

Honestly, I hesitate to even call them noodles, because this self proclaimed carb lover adores her some real pasta every now again! But when you spiralize cucumbers they look just like noodles (This is the spiralizer I have), and this noodle bowl is  so satisfying with the savory Asian dressing to go along with the crisp crunch of the veggies. The best cucumbers to spiralize are the long, skinny kind. They don’t have as many big seeds, and they are less watery. They are nice and firm, and hold up in the spiralizer well. Just cut the ends off, and then cut the cucumber in half, then spiralize away! I also spiralized the carrots in this recipe – if you can get your hands on some thick carrots, they spiralize really well. If your carrots are on the skinny side, just peel strips of the carrot instead.

10 minutes?!

YES! This means that not only could it make a great potential lunch, it also makes a very fast prep dinner side dish. Which is how I have been using it the majority of the time. This recipe as written feeds my family of 5 for one dinner as a veggie side dish. It is fast to prep while hamburgers or chicken are grilling.

Make ahead tips

If you want to bring this noodle bowl to lunch with you at work, or a park trip, you’ll want to pack the dressing on the side. The dressing draws the water out of the cucumber noodles after it sits for more than 15 minutes. Also, your dried goji berries will start to pick up some of the liquid from the cucumbers when it sits too long, so if I am taking this along with me, I keep the goji berries on the side to add in with the dressing. My girls actually like it when the goji berries re-hydrate and get super soft, so if that is your preference, go for it!

Other add-in options:

The recipe as written is bare bones minimum which we definitely love! If you want to change things up here are some other ideas to add in, or swap around!

  • Hardboiled eggs. One of my favorites, and a great way to make this a full lunch meal.
  • Other nuts and/or seeds. It’s always nice to change things up for different flavors, and for adding different nutrients to your diet. Try sunflower seeds, sesame seeds, pumpkin seeds, pistachios, or cashews!
  • Cherry tomatoes
  • Thinly sliced bell peppers
  • Leftover roasted chicken or beef
  • Mushrooms

5.0 from 20 reviews
Asian Almond Cucumber Noodle Bowls :: Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free
Author: 
 
Ingredients
  • FOR THE NOODLE BOWL:
  • 2 cucumbers, spiralized (the long, skinny kind work best.)
  • 2 large carrots, spiralized (I don’t even peel mine since I buy organic, but you can if you wish. The nice wide ones will spiralize best)
  • 3-4 stalks of green onion, sliced
  • ½ cup goji berries
  • 2 handfuls of walnuts, crushed (I just take 2 handfuls of walnuts, and crush it in my hands. It’s about 1 ½ cups – you can chop through with a knife or in the food processor if you want them smaller pieces)
  • FOR THE DRESSING:
  • ⅓ cup avocado oil or olive oil
  • ¼ cup coconut aminos
  • 4 tbsp almond butter
  • 1 tsp ground ginger
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Sea salt/pepper to taste. You probably won’t need sea salt since the coconut aminos (like soy sauce) is salty. Taste the dressing before adding any salt.
Instructions
  1. Toss all of the noodle bowl ingredients in a medium mixing bowl.
  2. Put all of the dressing ingredients into a pint size mason jar and blend with an immersion blender until smooth. (Alternatively, you could add the dressing ingredients into a food processor except the oil. Then, while the food processor is blending, use the oil drip cup on the lid to drizzle the oil in slowly to emulsify into the dressing.)
  3. Start with pouring ⅓ cup of dressing into your salad and then add more per your preference. You will not use all the dressing most likely, but it keeps in the fridge for weeks, so you can make this noodle bowl (or even a regular salad”) more often and quicker with the dressing already made!

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Thin & Crispy Oven Baked Paleo Zucchini Fritters PLUS, A Creamy Garlic Dipping Sauce! :: Gluten Free, Grain Free, Dairy Free, Nut Free!

July 27, 2018

These oven baked crispy bites are about to  less hands on time and the most amazing creamy garlic dipping sauce!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer zucchini overload!

I just never tire of it! It is my favorite summer vegetable to play with during this season, and zucchini fritters have been on my mind since June!

Sooo many versions…

It really just depends on what kind of a person you are! Do you like soft pillowy zucchini fritters? Then most fritter recipes you find will give you that crispy outside with a soft pillowy inside. I don’t mind those, but last year I accidentally squished my fritters in the pan super thin, and realized just how much I LOVE a thin, crispy zucchini fritter! It is serious heaven!

Oven baked freedom!

But what about all that hands on time? I love a good pan seared zucchini fritter, but honestly I would probably make it twice a summer if I had to fuss with standing at the stove for 30 minutes for one side dish. You can only fit so many in one pan, and with my large crew to feed, well…it takes a while! I timed myself the last couple times I’ve made these oven-baked zucchini fritters, and from start to finish including making the batter, and flattening them onto a tray for the oven and it takes me 10-15 minutes (depending on kid interruptions!). From there, it’s as simple as popping the tray into the oven and then your hands are free to make the rest of dinner, or tend to kiddos.

Thin and crispy secrets to success!

There is definitely a method to the madness!

  • Get the water out of the zucchini. I know it seems like pain to drain the water from your zucchini before making your fritters, but this is really key. I like to speed the process up by adding the sea salt to the shredded zucchini. It draws the water out while I add the rest of the ingredients to the bowl, and you can squeeze that water right out.
  • Skip the other water-logged veggies. While I’m all about extra veg in my food, adding onion and other veggies just adds more water to the mix. I use dried herbs and dried onion/garlic for these to avoid the extra water.
  • Baking sheet surface matters. I love my Silpat liners, but I have just found that things crisp up better without them. From roasted veggies to these zucchini fritters, I tend to fore-go the Silpat or parchement paper. I use this avocado oil spray to spray the pan down (you can spread butter or coconut oil if don’t have that), and the zucchini fritters crisp up and slide right off.
  • Squish ‘em down! The cassava flour and egg really help these fritters come together, so they aren’t super fragile. Form them into your hand, get them onto that greased baking sheet, and use your hand to lightly flatten them a bit more.

That sauce though!

This quick sauce just takes these zucchini fritters over the top! It is so special, you’ll quite possibly lick the bowl clean! The smooth and creamy garlic dipping sauce is dairy free and you’ll never miss it. In fact you may just want to let everyone have their own little dipping bowl of sauce because you’ll definitely want to double dip this one! Here are a couple notes on the sauce to tailor it to what you have around, or what you have to do for special diets:

  • I prefer whole plain coconut yogurt for the base. I get large 32oz tubs of plain So Delicious coconut yogurt at our grocery store.
  • Full fat coconut milk or cream would work as the base as well as would raw milk/cream if you tolerate dairy.
  • Sour cream or full fat dairy yogurt would work for the base if you tolerate dairy.
  • Finally, tailor the garlic amount to your taste. I tend to boost the garlic on just about any recipe I come across, so my palate for garlic is pretty in love. If you prefer your food lighter on the garlic, I’d halve the amount.

5.0 from 20 reviews
Thin & Crispy Paleo Zucchini Fritters PLUS, A Creamy Garlic Dipping Sauce! :: Gluten Free, Grain Free, Dairy Free, Nut Free!
Author: 
 
Ingredients
  • FOR THE ZUCCHINI FRITTERS:
  • 4 medium zucchini, coarsely grated (I use the grating blade on my food processor to grate it faster. I have measured this a couple times for you and it’s been around 8 cups once grated.)
  • 1 ½ tsp sea salt
  • 2 eggs
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ tsp pepper
  • ½ cup cassava flour
  • avocado oil spray, or melted coconut oil, or butter, or olive oil for the tray
  • FOR THE SAUCE:
  • ½ cup plain full fat coconut yogurt (see above notes for other options here)
  • ¼ cup avocado oil or olive oil
  • Juice of ½ lemon
  • 1 small avocado, pitted
  • 2 garlic cloves, peeled
  • 2 tsp raw honey
  • ½ tsp sea salt
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Place a thin kitchen towel over a colander, dump the grated zucchini in, and toss the zucchini with the sea salt. Let the zucchini/salt sit while you prepare the rest of the ingredients into a bowl. The sea salt draws all the water out of the zucchini, so you can squeeze it out easily.
  3. Put the eggs and seasonings into a medium mixing bowl and whisk together.
  4. Pull up the sides of the kitchen towel that the zucchini is sitting in, twist, and squeeze out as much of the water from the shredded zucchini as you can.
  5. Put the grated and drained zucchini into the bowl with the egg/seasoning mixture, add the cassava flour, and mix together.
  6. Spray 2 baking sheets with avocado oil spray – this helps with sticking and also helps the fritters crisp and brown up. DO NOT line your baking sheet with parchment paper or with Silpat – the fritters will stick more with them (trust me) and they get much crispier on just the plain baking sheet. Make flat disks out of the zucchini batter, place them on the baking sheet, and then lightly flatten the disks on the tray using your hand a little more.
  7. Bake the fritters in the 425 degree oven for 10-15 minutes. Take the tray out, flip the zucchini fritters over, and bake for another 10 minutes until crispy, golden brown. Let the fritters cool before handling.
  8. To make the dipping sauce, put all of the sauce ingredients into a pint mason jar, and blend with an immersion blender until smooth.

More real food *ZUCCHINI* RECIPES you might like! ::

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Healthy Instant Pot Potato Salad :: Gluten Free, Dairy Free, & Paleo Friendly!

July 19, 2018

Learn how to use clean ingredients to make classic potato salad in a fraction of the time using your Instant Pot!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer vacation bliss!

The best. I’m so thankful for you all being so gracious with me while I took some time off to enjoy the summer sun. Thank you! We just got back from the best time of Petoskey stone hunting, wave riding, river bank hiking, and family time.

Summer routine

And as much fun as we had for a get-away, I’m ready to hop back into our “at home” summer routine. Part of that summer routine means having cold salads on hand for quick lunch or dinner side dishes. It gives us a chance to be outdoors as much as possible and still keep the food on our plates real food so we aren’t tempted to eat junk or go out to eat.

My summer salad and side staples

Coleslaw is one of my staple veggie side dishes for summer weekdays. I make it up on Sunday nights and use it for the first half of the week. I also like making our favorite fresh herb filled Paleo Ranch for cold veggie platter dipping or big salad sides. And this summer, potato salad has made one of my summer side staples thanks to my Instant Pot!

Potato salad for more than just that special picnic!

If you were to ask me last year if potato salad was one of my summer staple sides, I would have probably told you no. The time it takes to boil the potatoes was more than I am willing to do for anything more than a special picnic occasion. But my goodness has the Instant Pot changed that for me! In about 10 minutes of time including chopping, cooking, mixing, and clean up, I can have a week’s worth of potato salad ready to go for dinner sides to partner grilled hamburgers and barbeque chicken, or a lunch bowl topped with some crushed walnuts!

Pile it all in!

No really! Just add a cup of water to the bottom of your IP, place a steamer basket down at the bottom, and pile on the cubed potatoes! (I don’t even peel the potatoes, although you may if you wish!) You can just toss the eggs right on the top of the potatoes, and once the Instant Pot comes to pressure, you’re 3 minutes away from perfectly cooked potatoes and hard boiled eggs. And you can totally tailor this to your taste. If you like more or less eggs, you can certainly adjust that! If you like a crisper potato in your potato salad, back the time off to 1 minute. (You may need to pressure cook your eggs separately to get them fully hard boiled if you back off on the potato cooking time).

That dressing, though!

While I’m all about the Instant Pot magic, the dressing is really where it’s at. If your dressing is boring and bland, your potato salad isn’t going to taste great. While your potatoes and eggs are pressure cooking, whisk up this amazing dressing – your family will be licking their plates clean because of this part! The key is to add the dressing to the potatoes while they are still warm, so they soak up all the flavor. This also makes the prep part go super fast! You don’t need to wait for the potatoes to cool down at all!

Mayonnaise options

There are a lot of different options for the mayonnaise part. Browse through this list, and see what fits your family best!

  • I love and use the Sir Kensington’s Avocado Oil Mayo. You can find it just about anywhere these days. Just be sure it is the avocado oil mayo – the “classic” mayo in this brand uses sunflower oil, and you want to avoid that.
  • While I absolutely LOVE my Paleo Avocado Mayo recipe, it does turn the potato salad a different color, so I tend to use regular mayo for this salad. If that is the kind of mayo you tolerate, and you don’t mind the change in color, I have made it using that Paleo mayo recipe and it tastes SO good!
  • If you can’t have the eggs in homemade mayo or store bought, you can try my egg free mayo recipe (this recipe does have dairy, but I think you could swap the sour cream for plain coconut milk yogurt if you do not tolerate dairy).
  • I also wanted to add that plain sour cream works well for a mayo sub if that is what you have and can tolerate dairy.

Other ingredient notes and swaps

  • Your potato salad will feel a bit different if you use yellow or red potatoes. Russets are “drier” and have more room for absorbing the dressing which is why I like using them. Red/yellow potatoes will work, but I think you might want to adjust the time for cooking since they tend to cook faster and get softer.
  • If you can’t have eggs, simply leave them out! I use duck eggs a lot since that is what we tolerate best.
  • I have been picking up the Bubbies pickle relish this summer and *loving* it! If you can’t find that, you can just chop up regular pickles (we like the Bubbies fermented pickles) for the chopped pickle ingredient. Just watch your ingredients – bread and butter pickles have a ton of added sugar.

5.0 from 18 reviews
Healthy Instant Pot Potato Salad :: Gluten Free, Dairy Free, & Paleo Friendly!
Author: 
 
Ingredients
  • 1 cup water
  • 3 lbs Russet potatoes, cubed (It’s been about 6 medium sized potatoes for me)
  • 4 pastured chicken or duck eggs (optional if you don’t tolerate eggs)
  • 1 cup of your favorite mayonnaise (I like Sir Kensington's Avocado Oil Mayonnaise. See above "Mayo Options" section for more choices. You can use homemade mayo, or your favorite mayo made with avocado oil or olive oil. If you tolerate dairy, full fat sour cream works fantastic too. We avoid mayos with soy and/or canola oils.)
  • 2 ½ tbsp Dijon mustard (regular mustard works just fine here too)
  • 2 tbsp olive oil
  • 2 tbsp raw honey
  • Juice of ½ lemon
  • 1 ½ - 2 tsp sea salt to taste (start low and you can always add more to your taste)
  • ½ tsp paprika (I love the flavor that smoked paprika gives if you can find that)
  • ¼ tsp pepper
  • Pinch of cayenne
  • ½ tsp dried dill (or about 1 tbsp fresh chopped dill)
  • ⅓ cup chopped pickles
  • ½ cup green onion
Instructions
  1. Put the water in the bottom of your Instant Pot liner, and place a steamer basket inside. Put the cubed potatoes in a steamer basket, and lay the uncooked eggs (in their shell) on top of the potatoes.
  2. Put the lid on your Instant Pot, close the valve, make sure the pressure is set to “High,” and press “Manual.” Bring the time down to 3 minutes. The Instant Pot will take about 5 or so minutes to come to pressure before counting down the 3 minutes.
  3. While the potatoes and eggs are cooking, make the dressing. Whisk the mayonnaise, mustard, olive oil, honey, lemon juice, sea salt, paprika, pepper, and cayenne in a small mixing bowl, and chop your pickles and green onion.
  4. When the Instant Pot beeps that the 3 minutes of pressure cooking is done, turn the IP off, and turn the valve to release all the pressure. Take the lid off the Instant Pot, and use tongs to place the eggs in a bowl of cold water to cool off so you can peel them.
  5. While the eggs are cooling off, you can scoop the cooked potatoes into a mixing bowl. Pour the whisked dressing over the potatoes and stir to combine. Peel and chop the hard boiled eggs, and then fold in the chopped eggs, dill, pickles, and green onion.
  6. Chill the potato salad and then taste for sea salt and pepper.

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10 Minute Gluten Free Ramen Noodle Bowls

April 6, 2018

You are just 8 simple ingredients away from 10 minute gluten free ramen noodle bowls perfect for dinner and then leftovers for lunch the next day!

Simple, real life…

It’s what I love the most about you guys. I’m being totally and completely serious. Every time that I hesitate to post something to Instagram because it might be “too boring” or “too simple” you all are all over it asking for a method or a recipe…and I love that about you. You are totally my people…simple, real moms just trying to make this thing work with some real food on the table that won’t keep you in the kitchen all day.

A humble staple

My husband found these safe ingredient ramen noodles last summer, and I have to tell you, they have become somewhat of a once a weekly staple in my house. A meal I don’t have to think about. A simple, budget friendly, filling lunch or dinner that the girls completely devour, and one that can be tailored to veggies that are in season.

Cook once, eat twice

Because I hardly ever cook for just one meal, this ramen dish is no exception! I started making this my Tuesday or Wednesday night dinner menu item, and then bulked it up so that I could fill up school lunchbox thermoses for the next day or later in the week! Seriously, dear momma, make that kitchen work do double time for you – there is no need to be in there all day long every day. You can see an example of how I pack the leftovers for school lunches below, and follow my Instagram with the hashtag #rgnschoollunch for more ideas.

One meal, but oh so many possibilities!

There are so many ways to fancy up this dish. The ingredients laid out in the recipe section is super bare bones minimum – though it really has so much flavor. My kids adore this prep, but they get just as excited about it being seasoned with curry, or coconut aminos (a great alternative to soy sauce). Change it up to keep things interesting, and to broaden the kids’ palates.

Veggie change ups!

My biggest piece of advice when it comes to real food and produce is…keep it in season. If you have a budget to stick to, your wallet will thank you. Swap the veg out for what is in season near you, and not only will your budget stay on track, your palates will appreciate the change up too! I tend to shop the organic produce at Costco and can really save my budget there during the winter months, but when spring, summer, and fall hit, it is so nice to keep it local and seasonal.

Optional added protein

Very often I’ll make this dish for dinner with some leftover chicken or make some quick meatballs. Then I’ll take the leftover veggie stir fry and noodles without the mean to pack for school lunches. You can add protein to this meal in so many ways. In fact, my favorite way is topping the noodle bowls with a drippy duck egg. The girls also enjoy chicken, beef, or crushed walnuts – there are so many options. If you are packing the veggies and noodles for school thermoses, you can always add a side of mixed nuts, or leftover meat from dinner the night before.

Tips for leftovers and school lunch thermos packing

I’ve had the same thermoses for hot lunches since my 3rd grader was in Kindergarten – they have served us very well! And the girls love having a hot lunch a couple times per week – wouldn’t you?! It is so easy to warm it up in the morning before school. Just fill up your empty thermoses with hot water from your tap water to “temper” the thermos – otherwise the cold thermos will cool off the hot food too easily. I let the thermoses temper while I’m fixing breakfast or while I’m in the shower. They only need 10 minutes, tops, to be effectively tempered. Warm up your ramen noodle meal, adding a splash of water or bone broth while you warm it up. This loosens up the noodles, helping them warm up easier. Dump the hot water out of the thermoses, and fill them up with the ramen meal and you’re good to go!

Quick portioning tip! This recipe feeds my family for one meal. When I want to have more left for lunches the next day, I bulk this up a bit more!

5.0 from 16 reviews
10 Minute Gluten Free Ramen Noodle Bowls
Author: 
 
Ingredients
  • 3-4 tbsp ghee to cook in, plus another 2 tbsp to finish the ramen (Butter or olive oil works too. I love the flavor of the ghee for this dish though)
  • ½ small onion, diced
  • 1 head broccoli, cut into small/thin florets (sugar peas, asparagus, or sliced cabbage work well here too)
  • 1 medium orange, red, or yellow bell pepper, cut into strips (if you have real little guys at home, you can dice this for them to manage it easier. Mushrooms give a nice flavor here to if you don’t have peppers.)
  • 3-4 cloves of garlic, chopped
  • Heaping handful of baby spinach, chopped (baby kale works here too)
  • Sea salt/pepper to taste
  • 4 gluten free rice ramen noodles
  • Optional sliced green onion to garnish
Instructions
  1. Get your water boiling for the ramen while you chop and cook the vegetables.
  2. Melt the ghee in a large skillet over medium heat, and add the onion, broccoli, and peppers with a big pinch of sea salt. Stir to combine and add a splash of water or bone broth to help the veggies cook quick and keep them tender (just a couple tbsp of water is good). Cook the veggies until they are the texture you like (I cook for about 7 minutes to keep a little bit of a bite to the veggies. If you want the veggies softer, you can cook them longer.)
  3. When your pot of water comes to a boil, add a few tbsp of avocado or olive oil to water to help the ramen from sticking, and then add the ramen noodle squares to the pot. After a minute, break apart the noodles, and cook another 2-3 minutes to keep an al dente, bite tender texture. If you like your ramen noodles softer, you can cook further to your liking.
  4. Scoop the ramen noodles with a slotted noodle spoon, and add them to the cooked veggies. I don’t let every drip of water drain off because the extra little bit of starchy liquid helps keep the noodles from sticking. You can use some of the liquid to make the stir fry saucy if you have added a curry seasoning or coconut aminos to dress yours up.

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Instant Pot Alfredo :: Gluten Free, Dairy Free, Nut Free

February 10, 2018

Classic Alfredo flavors in a fraction of the time, and made gluten, dairy, and nut free too!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Mid winter pick-me-ups…

I hear Lake Michigan is over 50 percent frozen these days, and from the looks off the pier down the road at the beach…I believe it! During this frigid time of year, we are definitely in need of some dinner comfort to warm our bellies, and I’ve got just the ticket for you if you’re feeling the same way.

Comforting Alfredo

I remember the first time I ordered alfredo pasta at a restaurant as probably a teen or 20 something. I don’t know of anyone that doesn’t fall in love after the first creamy bite, and I remember thinking this must be the best thing I’ve ever tasted. I also remember thinking…there is no way I could ever make something like this!

Dairy free Alfredo?!

Interestingly, Alfredo bases are really nothing more than a little garlic, butter, milk, and Parmesan. I am a huge fan of raw dairy, but if you are one that can’t tolerate that (sadly myself and one of my daughters included), there is another way! I have found coconut milk and nutritional yeast to be a great swap – you really can’t taste the coconut. I have a couple of coconut taste critics in my household, and this dinner gets gobbled up time after time without complaint. Cooking the noodles in the coconut milk allows the pasta’s starches to thicken the sauce and there really isn’t anything like indulgent, drippy, creamy, garlic infused Alfredo sauce!

Weekday fast in the Instant Pot!

It’s no secret, the Instant Pot has really been a game changer for a lot of family kitchens, and this traditional real foodie is one of them. It did take me a while to get the hang of it (let’s be honest – it took me 2 months to even take it out of the box!), but it has become a counter staple for weekly bone broth, soups, and whole chickens, and full meals like this alfredo dinner.

Literally one pot for the whole meal – that is definitely weekday friendly!

Pasta favorites

If you tolerate gluten/wheat, I recommend the Jovial brand of Einkorn pasta. If you need a gluten free diet, here are some of my favorite gluten free pastas:

If you are grain free, I would recommend separately making this DIY alfredo sauce, and then just add some spiralized zucchini or sweet potato noodles. My kiddos love this dinner too, and it is a great way to get some extra veggies in. The recipe done in the Instant Pot using veggie noodles will not turn out. The starches from the pasta helps thicken the alfredo sauce, and the cook time would make veggie noodles way to soft.

Add-ins to change things up!

I wanted to keep this recipe as simple as possible, so that there were no more than 10 ingredients. This also leaves some room so you can put your own creative spin on it! I happen to love adding cherry tomatoes to the cooking veggies in the first step. I also tend to add a big hand full of spinach to wilt in after the pasta cooks. If you chop it really small, your littles won’t even know it’s there if that is something that would normally bother them – it is taste free and it just looks like herbs. One of my kids particularly loves it when I add peas, while the another likes when I add bits of bacon.

Important Notes

  • Frozen broccoli gets too mushy. Believe me – I’d love nothing more than to just dump a bag organic frozen broccoli into the pot, but it just doesn’t work.
  • Different pasta brands might have different cook times.
  • I think cashew or almond milk would work if you don’t have coconut milk and like using those. If you tolerate raw milk/cream that should work great. I don’t think rice milk is thick/fatty enough, and I do not recommend soy milk.

5.0 from 20 reviews
Instant Pot Chicken and Broccoli Pasta Alfredo :: Gluten Free, Dairy Free, Nut Free
Author: 
 
Ingredients
  • ¼ cup ghee (If you tolerate butter, you can use that. If you don’t tolerate ghee, you can use avocado oil. Coconut oil will change the flavor too much.)
  • 1 small onion, diced small (or ½ large onion)
  • 2 medium carrots, peeled and diced
  • 5-6 cloves of garlic, minced
  • ¼ cup white wine or bone broth to de-glaze the pan (white wine adds a really good flavor to the final dish)
  • 2 cups cooked chicken (about 1 ½ chicken breasts), cut on a bias or cubed
  • 1 tbsp nutritional yeast (optional but gives the cheesy flavor of parmesan. You could use a good 2-4 tbsp parm if you tolerate the dairy. If you don’t have this on hand, a little extra sea salt will help with the salty bite of parm.)
  • 1 ½ quarts coconut milk (I like to use this entire 33oz carton of coconut milk which is about 1½ quarts. If you tolerate raw milk/cream, you may use that)
  • 8 oz gluten free pasta
  • 1 head of fresh broccoli, cut into florets (not frozen broccoli)
  • Sea salt/pepper to taste
Instructions
  1. Turn the Instant Pot on using the “Sauté” button, and melt the ghee. Add the onion and carrot with a big pinch of sea salt, stir to combine, and cook for 5-7 minutes so the veggies soften and sweeten.
  2. Add the garlic and cook for one minute, and then add the wine to deglaze the pan. Simmer the wine for a minute or 2 to burn off the alcohol. Turn the Instant Pot “Off.”
  3. Stir the chicken and nutritional yeast into the cooked onion/carrot/garlic mixture. Pour the coconut milk in the pot, and then put the pasta in. Make sure the pasta is submerged in the coconut milk. Put the broccoli on top of the coconut milk/noodle mixture – do not mix the broccoli in, or the noodles will not stay under the coconut milk and won’t cook all the way through.
  4. Put the lid on the Instant Pot, and be sure the valve is closed. Press the “Manual” button and bring the time down to 2 minutes. The Instant Pot will take a few minutes to come to pressure, and then it will count the 2 minutes down.
  5. When the Instant Pot beeps after the 2 minute countdown, turn the Instant Pot off (do NOT release the pressure valve yet), and set a timer for 3-4 minutes. 3 minutes will leave your noodles with an al dente bite, and 4 minutes will leave them softer. After 3 minutes, release the valve for the rest of the pressure in the Instant Pot, and take the lid off. Stir everything up – I like to let it sit for a few minutes to absorb some of the liquid – this will also allow the noodles to soak in more liquid. Sea salt and pepper the alfredo to your taste and serve!

More real food Instant Pot recipes you might like ::

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Mahi Mahi Fish Taco Buddha Bowls With Dairy Free Chipotle Garlic Lime Aioli :: Paleo Friendly Real Food!

January 19, 2018

Quick prep “fish taco” inspired Buddha bowls the whole family will love!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Let’s give dinner a little change up!

I get it. We all have been there. Just because food bloggers make meal time look effortless, doesn’t mean we don’t struggle with meal planning sometimes. Many of us still have a houseful of kids with normal busy lives and schedules, and that means dinner ruts – even for a food blogger.

The busy mom’s answer to any meal!

Breakfast, lunch, or dinner, when I’m in a rush and need something fast for a meal, the ever popular “Buddah bowls” are the answer. I consider myself somewhat of an expert at piling high my biggest bowls with whatever I can to make a meal – having 3 kids in the space of just over 4 years will do that to you!

Meal bowls, (or “Buddha bowls” if I want be popular 😉 ) are quick and easy to make, and can be customized to whatever is in season or in your fridge this week.

How to customize buddah bowls for little kids!

Listen, I love myself a good crisp, raw salad, or a buddah bowl crammed with crunchy coleslaw and slivers of raw veggies. And even though my kids are open to meal bowls with raw veg and salads/slaws, I am here to tell you that using roasted/cooked veg in your buddah bowls will get WAY more veg in the kids – especially the really little guys.

Don’t wait to serve buddah bowls to your kids until they are older and can handle chewing raw veg. Get a little bowl in front of those older babies and toddlers with a variety of roasted vegetables and meat, and let them have at it two fisted! They will be so used to eating them at those young ages, that they won’t bat an eye at this being a regular rotation in your meal plan – and that, dear momma, is a priceless time saver.

A little sheet pan love

Because most nights, I certainly don’t have time to sit at the stove at cook…I love my sheet pans!

Pile a load of your favorite veggies right on, and you are hands free while it roasts right along with the fish. Not only is this method time saving, roasting gives veggies a super kid friendly sweet flavor that irresistible. The meal possibilities are endless with that veggie bin full of produce!

Notes about swapping the fish type and sourcing

While we really love the mild taste and light texture of mahi mahi, if you don’t have access to a wild caught source of mahi mahi, by all means use what you have. Wild cod and wild salmon will work, and if there isn’t a safe source of fish near you, swap the fish for whatever quality meat you love to eat in your house.

We are pretty thankful to have sustainable source of wild caught fish mongers in our area, but that is definitely not the case everywhere. The demand is growing however, so don’t be afraid to look at even regular grocery stores. Our Meijer carries wild salmon, and many times we pick up our wild caught fish at Costco. If you don’t have access to beneficial fatty fish, using a quality cod liver oil in your house regularly will ensure you and the kids are getting the DHA and EPA oils that are so important for nervous system function.

A note about taco seasoning

One of my biggest goals for this particular meal, was to keep the ingredient list to a minimum. Which means go ahead and use that taco season blend you love, dear momma! I keep a tripled up batch of my DIY taco season blend in the pantry so it’s easy to scoop from, or you could keep your favorite brand on hand.

Here are some safe brands with no MSG, fillers, or starches added:

But this sauce though!!!

So let’s talk about this dreamy aioli to drown your fish taco bowl in!

Honestly, I’ve been putting it on just about everything I can lately, from this sheet pan fish taco bowl, to salads, wraps, and even as a dip for homemade french fries. Creamy and flavorful without the dairy or additives, it almost feels too good to be true! I have one “not” spicy fan in the house – this creamy sauce is mild enough for her and should work for most kiddos. You can halve the chipotle to start with just in case, however. All 3 of the girls were licking their bowls clean on this one!

Serving Options & Add-In Choices

The sky is the limit here! Our family tolerates an organic long grain white rice just fine, but there are so many different delicious options for serving your buddah bowls with! And while I would love to sprinkle fresh mango or pineapple over our bowls, winter in Michigan yields over priced fresh tropical fruit, so dried fruit is just as delicious, and keeps my budget happy. The brightness from the fruit also keeps the kiddos smiles around making dinner a bit more fun.

Here are some add-ins to choose from:

5.0 from 18 reviews
Mahi Mahi Fish Taco Bowls With Dairy Free Chipotle Garlic Lime Aioli :: Paleo Friendly Real Food!
Author: 
 
Ingredients
  • FISH TACO BOWLS ::
  • 4 wild caught mahi mahi fillets
  • 1 tbsp taco seasoning to taste for the fillets (I use my MSG/starch free DIY Taco Season)
  • ½ small head of purple cabbage, sliced
  • ¼ small head of green cabbage, sliced
  • ½ Spanish onion, sliced
  • 2 jalepenos, halved, de-ribbed, and sliced (The heat lives in the seeds and ribs, so if you like more heat, leave it in!)
  • 3 tbsp avocado oil
  • Sea salt/pepper to taste
  • Your choice add-ins to the bowl! :: tomatoes/salsa, fresh or dried mango, cauli-rice or long grain white rice, avocado slices, fresh sliced veggies like pepper sticks
  • CHIPOTLE, LIME, & GARLIC AIOLI ::
  • ½ cup full fat coconut milk
  • ¼ cup avocado oil
  • Juice of 1 lime
  • 1 small avocado, pitted
  • 2 large garlic cloves, peeled
  • 3 tsp raw honey
  • ½ tsp sea salt
  • ¼ tsp chipotle powder (this leaves the aioli with a mild, kid friendly taste – feel free to add more if you like more heat)
Instructions
  1. Pre-heat the oven to 425. You can also get your rice cooking at this time if you are serving your bowls with rice – it will be done by the time you finish the fish!
  2. Season both sides of the mahi mahi with taco season, and place on a sheet tray. Toss the cabbage, onion, and jalepeno slices with avocado oil, sea salt, and pepper and spread out on another tray.
  3. Place the veggie tray on the middle rack of the oven, and the fish on the rack below that. Bake at 425 degrees for 25 minutes, until the fish is cooked through, and the veggies are lightly caramelized.
  4. While the fish/veggies are baking, you can make the aioli. Place all of the aioli ingredients into a pint mason jar, and use an immersion blender to blend into a creamy sauce. If you do not have an immersion blender, put everything into your food processor EXCEPT the oil. Press blend, and then use the oil drip cup to slowly drizzle the oil in as it is blending so it can emulsify.
  5. After the fish/veggies cook, you can assemble your bowls. Veggies and rice (or cauli-rice) down first, and everything else surrounding it! Drizzle the aioli and serve with lime wedges.

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Instant Pot Beef Picadillo Chili With Sweet Raisins

December 29, 2017

Beef picadillo chili with sweet raisins has salty and sweet “all day cooked” flavor in a fraction of the time with your Instant Pot!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. I received a promotional copy of The Art of Great Cooking With Your Instant Pot for review purposes for this post.

It is officially a winter wonderland!

A week or so into December, it finally decided to be winter in Michigan, and it doesn’t feel like it has stopped snowing since! The lake effect snow machine has been in full force over our little beach town in the last week, and my born and bred Michiganders are loving every minute!

I hope that you and yours enjoyed the holidays, and are ready to gear back up into the first part of the new year! 

Fresh new year…any new Instant Pots?!

Over the last few years, the holidays seemed to have become notorious for Instant Pots getting stuffed under the Christmas tree – and for good reason! While it took this old dog a bit of coaxing to embrace a new kitchen gadget, the new tricks that the Instant Pot has allowed this busy momma of 3 kids to learn has literally been a game changer in my kitchen, allowing me to keep real, nourishing food on the table without spending all day in the kitchen.

From my staple weekly whole chicken and bone broth, to school thermos soups and full dinner meals, the Instant Pot is used almost daily in my kitchen now…

…and I haven’t even scratched the surface of the Instant Pot’s capabilities!

Remember that old dog, new trick reference? I’m not kidding when I say it took me a couple months to even take the thing out of the box when I received it 3 years ago! I had my kitchen routine down, and just couldn’t wrap my mind around doing things differently. My first round of bone broth quickly changed my mind, and my kitchen routine has become more convenient without compromising my real food standards ever since.

There are so many things I have not taken on with my Instant Pot though, and I’m so thankful for amazingly talented friends like Emily from Recipes To Nourish for creating a resource like her new Instant Pot cookbook to help me learn how to make the most out of my Instant Pot.

The Art Of Great Cooking With Your Instant Pot

Filled to the brim with 80 gluten free, allergy friendly, WAPF and paleo compliant *nourishing* recipes, The Art of Great Cooking With Your Instant Pot is a must have for your cookbook library if you own an Instant Pot. One thing I noticed when I first started looking for recipes to learn using my Instant Pot was that not all Instant Pot recipe sources are created equal. If using whole, real, nourishing foods is important to you, this is the Instant Pot cookbook for you. Often I would have to make swaps or figure out other ways to make recipes in a real food way using other Instant Pot cookbooks, but Emily’s book is 100% real food. Period.

Chapters include: Hearty Beef, Pork & Lamb, Elegant Poultry, Delectable Pastas, Seafood, Vegetables & More, Beautiful Soups, Tantalizing Stews, Appetizing Breakfasts, and Heavenly Sweet Treats. It has been fun to pull myself out of my comfort zone and attempt some recipes other than my staple soups such as some of the pasta dishes and even the desserts!

A new family favorite Instant Pot recipe!

I’m so honored to have the chance to put one of Emily’s Instant Pot recipes from the cookbook right here on the blog – and I just had to go with a warming chili type stew to add to your winter menu – Beef Picadillo Chili with Sweet Raisins! I will be the first to admit I had no idea what to expect from such a unique chili, and I was blown away with the flavor.

This kid pleasing chili is a must for your winter dinner menu rotation!

The sweet raisins and dash of warm maple syrup and cinnamon give the broth a mild, kid friendly sweetness – the girls were literally licking their bowls clean! There is such a good balance between that mild sweetness that will keep the kiddos happy, and the briney saltyness from the capers and olives that had me hooked. I had to smuggle the last bowl to the corner of the fridge to have for breakfast the next day! The girls brought leftovers to school in their lunch thermoses and really loved the soup, asking if we could make it again soon.

All day cooked flavor, in a fraction of the time!

Because this chili is super delicious, I thought I’d give you a few tips for making it run even faster, so you can have this meal any night of the week!

  • Get the veggie chopping done the night before – that shaves off a good 5-10 minutes of prep time!
  • Get all of the seasonings in a little container measured out the night before, so you just have to dump them in.
  • If your beef is not already pre-cut, you can cube that up too. Our grass-fed stew meat comes cubed up, but I like to cut the pieces smaller since I still have a really little one at the table. If you have kiddos at home, this is a helpful trick to making cuts of beef easier to chew. The Instant Pot cooking makes the beef so tender too!
  • You could potentially brown the meat the night before as well – if you are going to be spending 10 minutes chopping the veggies and measuring the seasonings, you could be babysitting the meat in the pan next to you too! Just be sure to save the pan drippings to go back into the soup – flavor! The meat saute takes a good 5-10 minutes as well which helps on a busy day!

Beef Picadillo Chili with Sweet Raisins

“This flavorful Latin American stew is seasoned with spices and fragrant herbs. You’ll taste sweet undertones from the raisins and salty goodness from pimento-stuffed olives and capers.”

Recipe reprinted with permission from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri, Page Street Publishing Co. 2017.

5.0 from 11 reviews
Beef Picadillo Chili With Sweet Raisins
Author: 
Recipe type: Dinner
Cuisine: Latin American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 tbsp (43 g) grass-fed butter, ghee or avocado oil, divided
  • 2 lbs (907 g) grass-fed stew meat, cut into 2" (5-cm) cubes
  • 1½ tsp (4 g) sea salt, divided
  • 1 red onion, diced
  • 7 fresh garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 2 tbsp (15 g) chili powder blend
  • 2 tsp (4 g) ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp ground cinnamon
  • 2 tbsp (30 ml) maple syrup or honey
  • 18 oz (510 g) crushed or diced tomatoes
  • ½ cup (73 g) raisins
  • 5 oz (142 g) pimento-stuffed green olives
  • 1 tbsp (9 g) capers
  • 1 cup (237 ml) chicken bone broth
Instructions
  1. Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Add the stew meat, sprinkle with ½ teaspoon of sea salt and brown the meat, stirring occasionally, about 5 minutes (you might have to do this in two batches). Remove the browned stew meat to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion and garlic and the remaining 1 teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the jalapeño, chili powder, cumin, oregano, thyme and cinnamon and continue to sauté for 2 minutes, giving it a good stir. Press the “Keep Warm/Cancel” button. Add the sweetener of choice, tomatoes, raisins, olives, capers and bone broth and stir to combine. Add the browned stew meat and stir. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Meat/Stew” setting for 35 minutes.
  2. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  3. Serve immediately. This chili is delicious topped with fresh cilantro, a squeeze of fresh lime juice and a dollop of sour cream or shredded cheese (or both!).

 

 

Dinner Ideas Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

30 Minute Gluten Free Kale Stuffed Grassfed Mini Meatloaf with Sheet Pan Roasted Veggies :: Kid Friendly Taste, Paleo

November 17, 2017

A nourishing, nutrient dense meatloaf dinner in weeknight fast prep time!

I see you, dear momma…

I see your endless nights with newborns and toddlers…

I see your taxi driver miles put on the van carting kids to school, events, activities, and friends…

I see that work you are doing both inside and outside the home while the kids are in school, or that on the side work you are doing while your kids sleep at night…

I see you taking the time to navigate teen friendships, homework, and activities.

And I see your heart to want to nourish your family with healthy meals while still keep up a schedule like this…

Because we all can’t do it all

YES balance is good. Yes sometimes things need to be trimmed to make priorities happen.

But I also get that we all can’t stay at home all day and be in the kitchen. We all can’t quit a job that is paying our bills to make sure healthy dinners are on the table every night. And I’ll be the first one to stand up for the stay at home mom to say that it isn’t just playing dress up with babies all day and dollies with toddlers. No one can do it all. No one.

You can still do this

So even if you never try the recipe in this post today (I hope you do!), please walk away from reading this post feeling a sense of hope. You CAN do the real food thing not only on a budget, but on a time crunch. And it is so worth being able to get through your day with that much greater ease because your body is nourished with food that fuels.

Did you hear that part? I didn’t even mention your kids…yes nourishing the kids is great (and so important so they can get through their day too!), but YOU dear momma. YOU need to be fueled because this ship sinks without you being well.

The ultimate nutrient dense dinner…meatloaf!

It is no secret, my family is obsessed with my meatloaf recipe. My husband, in particular, favors it over most any dinner I make. This momma loves that it is packed out with nutrient loaded grass-fed beef AND liver and that it is happily gobbled over and over.

But I don’t, however, always love that it is not very weeknight friendly to prep, and an hour and half cook time just doesn’t work on a Tuesday night…

A weekend dinner made for the weekday!

My meatloaf recipe is so good, but I’ll be the first to admit, that it is more of a weekend meal. Especially when you want to go the extra mile and make special sides like really amazing mashed potatoes. On weekdays, I need quicker prep time, quicker cook time, and just over all less fuss

Quicker prep time, cook time, and less fuss? How can that be for a meatloaf dinner?! I’m so glad you asked!

  • Less fuss with prepping the meat. While I love the flavor that the cooked mirepoix gives in my original meatloaf, it does take some extra time and steps that a weeknight just doesn’t call for. Instead, I packed these little guys out with amazing flavor using seasoning you probably already have in your pantry, and it makes the meatloaf taste really yummy.
  • Less cook time. One-third of the cook time to be exact! Pop everything into the oven for 30 minutes while you help the kids with homework, play a game, give the baby a bath, or read books to the toddler and dinner  is done! Super hands free!
  • Quicker veggie sides – but still kid friendly! I think it’s pretty safe to say most kids will accept sweet potatoes on their plate – especially when they are roasted sweet, and have tasty seasoning. But you can change up the veg to what your kiddos love too! Sheet pan veggies are super fast and kids love the taste.

Tips for making this work on a weeknight

Ok, so I get it. 30 minutes is still 30 minutes, right? So this meal probably doesn’t work on that 2 hour gymnastics practice night, or the night you work late and the kiddos are one their own, or the day you have a fussy, teething baby or sick, needy toddler. But this definitely works for most run of the mill weeknights, *especially* if you do just a little prep work the night before!

  • Get the meat into the pan the night before. Mix it up, divide it up, cover it up, and stick it in the fridge til it’s time to cook!
  • Or, prep the meat into servings and freeze big portions. Put this on your prepday and triple batch! That will make 3 dinners for the next month! Simply freeze the mini loaves and pop them into a freezer bag. You can pull out however many minis you need for dinner that night, thaw them, and cook.
  • Chop the veg the night before. It’s one of the reasons we eat sweet potatoes over white potatoes more often – they don’t brown, so I can prep them ahead! Chopping the sweet potatoes and broccoli the night before will save you at least 5 to 10 minutes of prep time. On dinner night, just dump them onto your trays, oil & season them, and they are ready to go!
  • Use leftover roasted veg from the weekend or night before! Seriously, I do this all the time. When I’m cooking one meal, I might as well double it up I figure. I can use the leftover veggies for my breakfast or dinner the next day.

5.0 from 13 reviews
30 Minute Gluten Free Grassfed Mini Meatloaf with Sheet Pan Roasted Veggies :: Kid Friendly Taste, Paleo
Author: 
 
Ingredients
  • FOR THE ROASTED SWEET POTATOES & BROCCOLI ::
  • 3 medium sweet potatoes, cubed
  • 2 heads of broccoli, cut into florets (save the stems for broccoli soup!)
  • ¼ cup avocado oil, butter, ghee, or coconut oil
  • 1 tbsp all season salt
  • 2 tsp parsley
  • ¼ - ½ tsp pepper to the kid’s taste
  • FOR THE MINI MEATLOAF ::
  • 1 lb grass-fed ground beef
  • 1 heaping cup of baby kale, chopped finely
  • 1 egg
  • ¼ cup gluten or grain free flour of choice (I’ve used tapioca, cassava flour, and white rice flour. Nut flours and coconut flour do NOT work in my experience)
  • 3 tbsp full fat coconut milk or raw milk/cream
  • 1 tbsp tomato paste
  • 1 tbsp onion powder
  • 3 tsp garlic powder
  • 1 tsp sea salt
  • ¼ - ½ tsp pepper to the kid’s taste
  • Ketchup to top the mini meatloaf (optional)
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Prepare the veggie trays. Toss the sweet potatoes and broccoli florets in a large mixing bowl with the oil and seasonings, and divide between 2 sheet pans.
  3. Prepare the mini meatloaves. Mix all the meatloaf ingredients together by hand in a small mixing bowl. Divide the mixture into 6, and distribute the meat into a half dozen muffin tin. Spread ketchup on the top of each mini meatloaf if you wish.
  4. Roast everything together at 425 degrees for 30 minutes, stirring the veggies around at the halfway point.

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Instant Pot Chipotle Chili :: Stove Top & Slow Cooker Directions Included! Bean free & Paleo friendly too!

November 4, 2017

Slow cooked chili flavor with a special smoked twist, all in record time! 

Snow dusted roof-tops…

…the last week of October. Yup. We woke up to our first light covering of snow this week, as if October just wanted to nudge us a little reminder of what’s to come in the next month. We already had the heavier coats, hats, and mittens dug out of the basement in preparation, and I can’t tell you how my little Michiganders are excitedly anticipating measurable snow in the coming weeks!

So I’m rolling with it…

Chilly fall evenings definitely call for chili! My slow cooker sprouted chili is a family favorite, but this week set ahead of me just happened to be a bit more packed in schedule than my usual, and I just didn’t have time to get beans sprouting. In fact, I decided one morning that chili just had to be on the menu that night, and that figuring out Instant Pot chili was going to happen! I am so glad I pushed myself to figure it out, because this chili is probably going to take over the family favorite status!

Instant Pot versus Slow Cooker versus Stovetop

It’s a hot debate. And I get it. I’m coming from more of an old school, “love my stove-top cooking” type feeling, and I did have a really hard time adjusting to my Instant Pot. I love the flavor that comes from getting veggie down in fat to sweeten and soften, and the slow simmered flavor that comes from the time and patience that stove-top cooking brings. And slow cookers and chili just go hand in hand because that all day low bubble just makes for amazing flavor.

But man, I’m here as a stove-top cooking lover to admit to you that using the pressure cooker Instant Pot the right way gave JUST as amazing depth of flavor as a slow stove top simmer – and gets it done in record time for the busy family.

Weeknight dinner game changer!

Typically chili is something I save for weekend meals since the prep and cook time take a bit longer, but with the Instant Pot, I was able to have this meal done in record time, and it was so satisfying to serve on a Tuesday night!

One of my favorite features of the Instant Pot pressure cooker is the Saute setting. It allows me to get the caramelized flavor out of the veggies that stove-top cooking gives before pressure cooking. While you definitely could just dump all the veggies in and pressure cook it, trust me, the extra 10 minutes of cooking that veg down in some fat makes the flavor SO worthwhile.

Tips for making this chili all YOUR own, and on a weeknight in record time!

I know many people are very passionate about what makes a good chili. I have my list, and yours may look different! If you love a thicker chili, leave out the bone broth. I like a bit more liquid to mine so I can dunk my cornbread or crackers. If you have a certain spice blend that is all yours, do it up! If you prefer beans in your chili, add more liquid/broth and add those beans in there! I don’t tolerate even sprouted beans like I wish I did, and so I’ve learned over the last few years how to enjoy chili without the beans.

While this chili dinner is not a quite 15 minute meal, it definitely is do-able in 30 minutes with an Instant Pot, or right around an hour-ish stove-top so long as you do a few things in prep the night before or on a prep day!

  • Chop the veggies the night before or on your prep day – this saves you a good 10 minutes between all the veg washing and chopping.
  • Cook the squash for dinner the night before and save the cup you need for the chili so you just have to dump it in. Or save some extra time and use canned pumpkin/squash.
  • Cook the beef and bacon the night before or on your prep day. Just be sure to save the fat to cook the veggies in – that flavor is unmatched!
  • Always have bone broth on your prep day plans. I never let my freezer bone broth stash get below 2 quarts so I’m always ready for making dinners like this.
  • You can also always make the chili on your prep day and then warm it through in a slow cooker or stove-top during the week. If you are serving to a crowd at a gathering, a slow cooker will keep the chili warm all day on the warm/low setting. The chili freezes up great too. My kiddos LOVED taking this chili to school in their school lunch thermos, and my husband took leftovers in his travel crockpot he warms at his desk at work!

Toppers and Sides!

Here are some weeknight fast toppers and sides for your chili meal!

  • Avocado slices with chives and parsley
  • Sour cream or raw cheese and chives
  • Crackers (I grew up with “oyster” crackers in my chili, and these GF blender batter crackers taste and feel JUST like those! If you are grain free, try these easy blender batter plantain crackers, or we like the Simple Mills grain free crackers – even Costco carries them now!)
  • Cornbread (This version is gluten free – if you want to make it dairy free too, swap the butter for ghee or palm shortening, and swap coconut milk for the milk and sour cream. The corn bread pictured in this post is done with ghee and coconut milk! If you do not tolerate corn,  you could try swapping the cornmeal for almond flour – I actually think this would work ok!)
  • Grain Free Herb Butter Biscuits (This is a super fast blender batter and they are so good! If you do not tolerate butter, you can use palm shortening or ghee.)
  • Squash Drop Biscuits (This is another good one to swap if you can’t have corn and need dairy and gluten free too.)
  • Salads with any of these popular kid friendly dressings, or my personal favorite with this chili is the Olive Garden Copycat dressing.
  • Big veggie platters with clean ingredient Ranch to dip. It doesn’t get any easier than just making a family style platter of veggie sticks to share around, and you can make either this egg free Ranch or my Paleo egg free Ranch dip if you are dairy free. If you can tolerate eggs, we also love this squeaky clean ingredient store bought Ranch from Primal Kitchen.

Notes for my Slow Cooker & Stove-Top friends!

Unless it’s worked into your budget, or coming on a birthday or holiday wishlist, there is no need to rush out and grab and Instant Pot just for this recipe. One of my mantras has always been…don’t go broke trying to eat healthy! I spent quite literally the first 9 years of my real food journey with just a stock pot and soup pot at my stove while I learned how to cook, and you can definitely do this thing without an Instant Pot. If it fits in the budget and you are a super busy family that would benefit from the ease and fast cook times, I think you will be so happy with your purchase!

I left both stove-top and slow cooker directions in the Instructions, and you can comment below if you have further questions – I am happy to help! 

5.0 from 15 reviews
Instant Pot Chipotle Chili :: Stove Top & Slow Cooker Directions Included! Bean free & Paleo friendly too!
Author: 
 
Ingredients
  • 3 tbsp friendly fat to cook in, divided (Ghee, butter, tallow, lard, coconut oil, or avocado oil)
  • 1 lb grass-fed ground beef
  • 4 strips of bacon, diced (you can use more if you wish but we found this to be plenty of flavor and texture!)
  • 2 medium onions, diced
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 8 cloves of garlic, minced
  • 3 small zucchini cubed or diced depending on your size preference
  • 3 jalapeños, de-ribbed/seeds & ribs scraped out, diced
  • 1 cup cooked & pureed squash (acorn, butternut, or koboucha work well. I think canned pumpkin would be fine too.)
  • 1 – 15oz can organic diced tomatos
  • 1 – 15oz can organic tomato sauce
  • 1-2 cups beef bone broth depending on how thick/thin you like your chili (chicken bone broth would be fine too)
  • 3-4 tsp sea salt (start out small and you can always add more when it’s done to your taste)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • ¼ tsp chipotle powder
Instructions
  1. Brown the beef and cook the bacon in 1 tablespoon of ghee or other friendly cooking fat. If you are using an Instant Pot using the “Saute” feature to do this. If you are using your soup pot, cook over medium heat until cooked through. Scoop the meat out with a slotted spoon so the fat stays behind for cooking in.
  2. Add the rest of the cooking fat to your IP or soup pot and sauté the onion and peppers with a pinch of sea salt for about 10 minutes until soft and sweet.
  3. Add the garlic and cook for one minute.
  4. Return the meat to your IP or soup pot along with the rest of the ingredients. Give the chili a stir to combine. IF YOU ARE USING THE INSTANT POT, put the lid on, close the valve, press “Manual,” and bring the time to 15 minutes. The IP will take about 5 minutes to come to pressure, and then will pressure cook for 15 minutes. When the pressure cooker beeps that it is done, turn it off and let the pressure release naturally about 5 minutes before opening the lid. IF YOU ARE USING THE SOUP POT, put the lid on and bring to a low simmer for about 1 hour. You could alternatively use a slow cooker from this step cooking on low for 6-8 hours.

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Savory Steak and Mushroom Soup :: Dairy Free, Gluten Free, & Grain Free

October 21, 2017

Savory steak & mushroom soup will become your staple comforting bowl of warmth this fall and winter!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

Comforting bowls of warmth

That’s what fall and winter are all about right?! We’ve been enjoying an unseasonably warm fall so far, which make for really fun fall hiking, or pumpkin patch days! But with the sun going down a bit earlier each day, the cool air settles in by dinnertime, and that, dear friends calls for warm bowls of soup to end the day!

A new nourishing staple in my home

Last week I introduced you all to Nourished Kitchen’s Roasted Mushroom Broth that I have completely and utterly fallen in love with this fall. I’m so thankful to have discovered this broth at the beginning of “soup season” so that I can enjoy trying it out in new meals all fall and winter!

I have been making some creamed mushroom soups with this warm and earthy roasted mushroom broth, but one night decided I needed to use it for more of a full dinner meal – one that my husband would actually consider a “dinner”…and that means it needs to have some sort of meat involved 🙂

Steak & Mushrooms…like a match made in heaven!

I don’t know of anyone that wouldn’t take a steak and mushroom dinner every day of the week. Getting those mushrooms down into a golden braise with warm ghee or butter sends this bowl of soup over the top. The extra nourishment from the roasted mushroom broth or using a collagen loaded beef bone broth boosts the nutrient level of this meal, making it something I’m definitely putting on my monthly meal menu this fall!

Rich and savory without the heaviness

I know the idea of steak and mushrooms can feel kind of “heavy” but this brothy soup will feel comforting without the heaviness you would get from a big steak meal. Roasting the mushrooms for the broth makes this soup base feel so rich. It was such a satisfying and satiating dinner for a weeknight!

Tips for serving baby and little kids

I can tell you right now that my older babies would literally inhaled this soup! I very often made beef stew (in my cookbook Nourished Beginnings Baby Food), and chicken stew for my babies and blended it up for them – they were perfectly giddy with these meals! Those tougher cuts of beef like the steak in this soup are tough for little ones to chew though. Even my 4 year old needed her steak chunks cut a bit smaller to handle.

Here are some tips for serving this nourishing soup to little ones:

  • This would be a safe soup to start in pureed form for babies over the age of 6-9 months that have already tried tastes of beef and some veggies so you know they don’t have any reactions to the individual ingredients. You can pour mostly the broth base into a blender, Magic Bullet, or food processor along with a few of the veggies and a cube of the beef and blend it up.
  • For toddlers that like to “do it myself,” puree half of his bowl of soup including the beef to make it a thicker soup. He can fist-full it, or use a spoon. You could also just put little pieces from the soup onto his tray to finger food and see if he will sip the broth from a cup. My little ones loved having little tea cups of broth!
  • For older toddlers and preschoolers (even into those little guys in the Kindergarten and 1st grade ages), just make the beef chunks smaller. Even though the beef is really tender in this soup, it is just easier to chew that way for little mouths. To be honest, I made the steak cuts larger than I would have for photographing purposes for this post. When I make it again, I’ll be making the cubes smaller so my preschooler and 1st grader can handle them without needing take the beef out and cut it up more.
  • Remember that little kids don’t like temperature extremes for their food. Their senses are so much more heightened than adults. Instead of serving piping hot soup to your little one, serve it lukewarm or even room temp. I have found my babies to go from completely refusing a food, to gobbling it down without hesitation simply by letting the food cool off to what I would consider cold!

The perfect steak and mushroom soup accompaniments!

Here are some simple sides to serve with your soup – easy enough even for a weeknight

5.0 from 8 reviews
Savory Steak and Mushroom Soup :: Dairy Free, Gluten Free, & Grain Free
Author: 
 
Ingredients
  • ¼ cup friendly fat to cook in such as butter, ghee, avocado oil, coconut oil, olive oil, or tallow (I like using a combination of ghee and olive oil)
  • 1 – 1 ½ lbs grass-fed round steak, cubed (Sometimes this is called swiss steak. Our beef processor tenderizes this cut as well, so if your is not, I would pound it out a little. Stew beef, chuck, or any steak cut you wish should work fine. I do think ground beef would be fine if that is what you have, and what fits in the budget.)
  • 4 tbsp arrowroot or tapioca flour, divided (You can increase this if you want a thicker "stew." If you tolerate grain, white rice flour will work nicely here if that is what you have)
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • 2 small onions, diced (or 1 large onion)
  • ¾ - 1lb mushrooms of choice (I used a combination of cremini and shitake)
  • 4-5 cloves of garlic, minced
  • ¼ cup full fat coconut milk (If you tolerate dairy, you could use raw milk/cream if that is what you have)
  • 1 ½ quarts roasted mushroom broth, or beef bone broth
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp parsley
  • 2-3 cups baby spinach or baby kale, chopped
  • Sea salt/pepper to taste
Instructions
  1. Heat the friendly fat in the bottom of your soup pot over medium/high heat while you toss the beef, 2 tablespoons of the arrowroot, salt, and pepper in a bowl to coat. When the oil is hot, carefully set the coated beef cubes in, searing the meat on all sides. Set the beef aside leaving the juices/oil behind in the pot.
  2. Over medium heat, add another tablespoon of oil along with the onions and mushrooms. Sprinkle with a big pinch of sea salt and cook over medium/medium-high heat for about 7 minutes, until the mushrooms and onions are softened and caramel in color.
  3. Add the garlic and cook for a minute, then add the coconut milk. Bring the coconut milk to a simmer for a minute or 2, and then add the last 2 tablespoons of arrowroot. Stir until everything thickens.
  4. Add the broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a low simmer over low-medium heat for 10-15 minutes.
  5. Turn the heat off, and add the chopped spinach in to wilt, then and sea salt and pepper the soup to your taste.

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Roasted Mushroom Broth

October 13, 2017

Use this warm, earthy, and savory roasted mushroom broth for your favorite mushroom soups, stews, risottos, and pilafs!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” I received a copy of Broth & Stock for review purposes in compensation for this post. Please know I never personally recommend any product I wouldn’t use on my own family. 

Healing, comforting, warming broth

Years ago it was one of the first things I learned how to cook. I was 23 and barely knew my way around the kitchen. That’s how most in my convenience food generation grew up, after all. But a health crisis in my early 20’s catapulted this kitchen novice into figuring out how to cook food that wasn’t from a box, and it changed my life forever.

Everything I was reading about healing using “real food” pointed toward broth. I tend to be one of those “jump in with both feet” kind of people, and within a week I purchased my first stock pot and began teaching myself how to cook.

Broth is so much more than food

What I ended up learning during those years of teaching myself how to cook was that cooking was so much more than just making food. Something about it made my heart more full. It didn’t just satisfy my stomach, it satisfied my soul.

Deep? Maybe. But I allowed the art of cooking engross me, and I fell in love with making myself food that had love and thought put into it. At the age of 23, I was learning where my food actually came from and that connection to the food we eat is so powerful.

Broth & Stock

I share my story because simple broth making was what made me fall in love with cooking. It opened my eyes to the importance of feeding myself well, and knowing where my food came from – something that I literally did not know, or give any thought to until I was 23.

And that is why I’m not sure that I have been more excited to share a cookbook with you than Broth & Stock by Jenny McGruther from the Nourished Kitchen! I know what learning how to make beautiful stocks and broths did for me, and it is literally the driving force behind the passion and purpose of this blog.

A whole cookbook about…broth?!

Yessss! Because broth is so much more than you think! In only the way Jenny does best, you will learn the differences between various broths and stocks, and how to use them best to make their flavors shine. From a variety of land and sea animal stocks and broths, to different vegetable broths, Broth & Stock has opened my horizons from using the same broth for every recipe I make.

Broth & Stock is also so much more than learning how to make beautiful, healing broth – the recipes in the second half of the book using those healing broths have been such a joy to bring to my kitchen. Being the novice, untrained cook that I am, I have learned so much from Jenny over the years how to bring out depths of flavor in meals using various herbs, spices, broths, wines, and seasonings. Or just leaving simplicity alone, and savoring the true flavor of something by not complicating it. The recipe for pho in the book is the best I have ever made, and the family favorite so far has been the Cream of Chicken Soup with Parsley & Chives. Everyone around the table had 2nd and 3rd bowl-fulls!

Roasted Mushroom Broth

I’ve been adding certain healing mushrooms to my bone broth making for extra medicinal benefits for the last few years, but I had never thought to make a broth with mushrooms alone – and boy have I been missing out! The earthy, savory flavor from the roasted mushroom infused broth is like nothing I have ever tasted before.

Here is an excerpt from Broth & Stock about the Roasted Mushroom Broth:

Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness. Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushroom soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broth’s flavor and complexity. I often use the stems and trimmings of wild mushrooms left over from foraging, as they give the broth a remarkable depth of flavor; however, using the button or cremini mushrooms easily available year-round in most grocery stores also yields a lovely broth, as roasting improves their flavor. You don’t need to take the peel off the onion, as it produces a lovely color, just split the onion in half and drop it in the pot. –“Broth and Stock”

Reprinted with permission from Broth & Stock from the Nourished Kitchen, written and photographed by Jennifer McGruther, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

5.0 from 16 reviews
Roasted Mushroom Broth
Author: 
 
Ingredients
  • 3⁄4 pound mixed mushrooms or mushroom stems, chopped into 1⁄2-inch pieces
  • 1 yellow onion, skin on and halved crosswise
  • 3 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 2 quarts cold water or Chicken Bone Broth
  • 1⁄4 cup dry white wine
  • 6 sprigs thyme
Instructions
  1. Preheat the oven to 425°F.
  2. Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.
  3. Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.
  4. Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly. Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for upto 6 months, making sure to allow plenty of headspace if you're using glass jars.

Dinner Ideas Feeding Babies Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

Paleo Wild Caught Salmon Burgers With Dairy Free Garlic Aioli

September 30, 2017

Enjoy these light and flaky, Paleo wild caught salmon burgers with creamy dairy free garlic aioli for a fuss free dinner prep perfect for any weeknight!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

Salmon…a household baby favorite!

Years ago, when my older girls were really little, I started making little salmon “cakes” or “patties” – whatever you like to call them! It mostly started because I did not grow up eating fish, and I needed a way that I could…get it down! My babies were completely obsessed with fish, and making salmon cakes was one of the ways I was able to mold my adult palate toward the fish.

You can see my special, nutrient filled ways to introduce baby to wild caught fish in my cookbook, Nourished Beginnings! I truly believe that starting my little ones out with little bits of wild caught salmon while they were young paved the way for their love of fish!

A much needed trip, and a fresh idea!

This summer, my husband and I got away one day {without kids!}, and enjoyed some time to savor each other’s company, shopping…and good food! The trip itself was refreshing, but one particular meal at Fish Lad’s, a fish monger dedicated to wild caught, sustainable fishing methods, had me absolutely over the moon with joy. With each amazing, dilly, juicy bite of their delicious wild caught salmon burger, a new idea on how to make salmon “patties” was realized!

It’s all about the texture

I was never really able to nail down what was missing from every other salmon “cake” or “patty” recipe I tried, until that day. With every bite I remember thinking “this is so light and airy, and yet so hearty, and meaty…and satisfying. It didn’t feel like a dense, egg-y, fish patty. It also didn’t taste like a salmon meatloaf stuffed with breadcrumbs.

Salmon worthy of the name…burger!

Not that there is anything wrong with those typical salmon patty textures, but this salmon…THIS felt like the texture of a burger. I could see tiny flakes of salmon with each airy, juicy bite, and it hit me.

They hand chopped this fish. And it was fresh fish.

You see, most salmon cake recipes used pureed fresh fish, or canned fish. Since fish is SO delicate, it turns into a paste when you puree it, so you add an egg or two to bind it all up, some breadcrumbs to soak up all the moisture, and you get a beautiful salmon “meatloaf” type texture. It works…but this salmon burger texture was nothing short of amazing. And I’m here to tell you it is absolutely worthy of the “burger” name.

My first try…

My first few attempts at my new salmon burger approach this summer had my kiddos absolutely in love, and I was completely sold on this new approach. Instead of pureeing the fish to oblivion, I hand chopped it. I bought a whole wild salmon, skinned it, cubed it…and then ran a chopping knife through it. The result was the texture of what you would be used to feeling with beef hamburger – little small bits of meat.

I was so nervous to see if it would stick together without an egg. But if we make hamburgers without a binder, shouldn’t this stick together too? This chopped salmon texture really does, and it is as fast prep as making hamburgers too, which is SO nice for a quick Friday night dinner.

Because a burger this special deserves a special sauce!

I have been able to nail down my seasoning ratios on the salmon burgers in my last few attempts, as well a brand new aioli topping that everyone will love! The aioli is a dilly, creamy, garlicky dream, and it just puts these burgers over the top – just like the aioli I had on my salmon burger at Fish Lads! It will make your Friday night in feel so special, and because it is loaded with friendly fats and healthy ingredients, you can feel free to pile it up high.

Of course, just like any burger, these salmon burgers are really a blank slate!

Change up the seasonings to your style, and enjoy! You can make them Asian style, or give it some heat with cayenne or flavorful chipotle (this is my favorite way of detailing my specific burger!), use Italian seasoning – whatever suits you! We served the burgers this night with roasted sweet potatoes, but you can change that up too! Homemade restaurant style french fries are always a hit too!

Supporting local…and some thoughts on fish quality

I can tell you that I am 100% sure that Fish Lads’ salmon burgers will be my staple order whenever I’m in Grand Rapids, but I’m so glad I can replicate their masterpiece even by a little at home! If you are newer to adding fresh fish to your household menu, know that the quality does matter. Wild caught fish is superior not only in taste, but in nutrition. If the salmon isn’t that super bright pinkish red flesh, it is farmed and not as good in quality.

Thankfully wild caught Alaskan salmon can be found so much easier these days. Even places like Costco carry fresh, wild caught salmon in the freezer section of their store! Look up your local fish mongers. The demand for quality has risen as  more and more people become aware of the importance of fish being wild caught. Ask the fish mongers questions – my findings have been that these people love what they do, and they want to tell you about their skill!

Onto the salmon burgers!

5.0 from 15 reviews
Paleo Wild Caught Salmon Burgers With Dairy Free Garlic Aioli
Author: 
 
Ingredients
  • FOR THE SALMON BURGERS ::
  • 1 - 1¼ lbs fresh wild caught salmon
  • 1 tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup friendly fat to cook in such as avocado oil, coconut oil, butter, tallow, etc.
  • 3-4 tbsp potato starch to dredge (optional but gives amazing aroma, flavor, and crispy seared texture. If you tolerate white rice flour, that has the same effect.)
  • FOR THE GARLIC AIOLI ::
  • 1 small avocado, pitted
  • 2 tbsp avocado oil or olive oil (I used a garlic infused olive oil which was even more amazing!)
  • Juice of ½ lemon
  • 2 cloves of garlic (if you don’t care for the “heat” of raw garlic, you can use 2 tsp of powdered garlic)
  • 1 tsp mustard
  • 1 tsp dill
  • ¼ - ½ tsp sea salt per your taste
  • ¼ tsp black pepper or more to your taste
Instructions
  1. Skin and cube up your salmon. Then run a chopping knife through the cubed salmon until the bits are small but not to a puree. The texture should resemble that of ground beef.
  2. Combine the chopped salmon and salmon burger seasonings in a medium mixing bowl. Place in the fridge while you prepare the aioli.
  3. To make the aioli, put all of the aioli ingredients into a pint mason jar, and blend with an immersion blender. If you don't have an immersion blender, you can blend everything except the oil with your food processor, and then drizzle the oil in slowly while it blends. Set the aioli aside in the fridge while you cook the salmon burgers.
  4. Heat a skillet with your friendly cooking fat of choice over medium-high heat while you form your salmon burgers.
  5. Divide the salmon mixture into the sized burgers you want, and form burger patties with your hands. This takes just a little bit of time, but it is worth working the patties gently so they come together and aren't too overworked.
  6. Dust the salmon burgers on both sides in a small bowl of potato starch. Place the potato starch dusted salmon burgers into the hot oil, and cook over medium to medium-high heat for 5 minutes. Flip the burgers and cook another 3-5 minutes, until both sides are golden brown, crispy on the outside, and cooked on the inside. If you make smaller salmon burgers your cook time will be shorter - this cook time was for 1 pound of salmon formed into 4 burgers.

Make sure to check out my cookbook, Nourished Beginnings for safe recipes to introduce your baby to wild caught fish – create that broad taste palate for enjoying fish, and they will be enjoying salmon burgers with the family as they grow toddlers!

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How To Make Soy Free and Refined Sugar Free Teriyaki Sauce :: Plus! A 20 Minute Beef Teriyaki Stir Fry Recipe!

September 9, 2017

Learn how to make soy free and refined sugar free teriyaki sauce, and a bonus 20 minute beef teriyaki stir fry recipe for those busy weeknights!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

Season transitions…

While most that are unfamiliar with Michigan think we are buried in snow most of the year, the reality is…we have just about the most amazing summer you’ll find anywhere on the planet! And while that snow *is* our reality about 3-4 months out of the year, having distinct seasonal changes is what keeps me in love with this place we call home.

We are hanging up our body boards and swimsuits and welcoming the new school year with open arms!

Season changes and new school routines

The new school year brings a different kind of busy to our house. With 3 young children, we kept pretty “busy” all summer long, but the school year type of busy is just a little different. There are places to be *on time*, lessons and practices to be *on time*, and bedtimes that are not as flexible as the lazy days of summer.

Which brings me to dinner…

Efficient but nourishing is the name of my game!

I know many of you picture this foodie blogger momma floating around the kitchen all day preparing elaborate meals for her family. That is just not my reality! This house is about as real as it gets, and as a work at home mom with kids that need to be taken to and from school, as well as still has a little one that isn’t in full time school yet…well, dinner needs to be efficient.

But how do we make a quick dinner, and still meet those goals of using real food instead of convenience foods?

My veteran momma school year dinner prep tips!

Well, maybe not veteran, but I do have a few years under my belt with school aged kids, and I have learned a few things about dinner time during the school year that I hope will help you.

  • Make weekend meals stretch into the weekdays. Plan your big roasted chicken for Sunday dinner, and use the leftover meat for a stir fry on Monday. Plan a doubled up stir fry on Saturday or Sunday and use the leftovers for dinner on Tuesday. You get the idea. Take a good 1-2 days out of that 5 day work week to use leftovers, and the week of dinners will feel less daunting.
  • Prep “the little things” ahead of time. Salad dressings, dips, sauces (like this teriyaki sauce!) may take just a few minutes to make, but that few minutes on a crammed out Wednesday night of activities will rush you. Every Sunday I like to make some “little things” like salad dressings, mayo, or a sauce for dinner and just stash it away for the week. Repeat after me…one. less. thing. (!!)
  • Take 5-10 minutes before bed to prep anything for dinner the next day. Again, it doesn’t take long to chop veggies, but that 5 minutes of time is precious on a school night. Chop your veg, slice meat (or get it marinating!), peel garlic, and make that dinner prep fly by the next day. You can even do things like make the rice for this dinner meal the night before. This could be considered one of those “little things” from the above point. If you know you eat rice 1-2 times per week, make that rice up while you are having your prep time in the kitchen over the weekend.
  • And a quick tip for work at home or stay at home moms! I know this isn’t everyone, but since I fall in this category, I do have a tip to share for my friends in this place. Make dinner before school gets out – or at least have it ready to go, on a sheet pan, chopped, half way made, etc. I don’t know about you, but my kids are starving after school, and a lot of times we just go ahead and have dinner when they get home around 4pm. Most days, I make dinner when I put my toddler down for her nap so it can run quick without interruption, and I’ll just warm it back up when the kids get home from school. Again, I understand this is not do-able for every momma. If you are a work outside the home momma, we would absolutely love to hear your tips and tricks for dinner time in the comments!

Naturally sweetened teriyaki sauce {made in 5 minutes!}

Sticky and sweet teriyaki sauce will make just about any hesitant stir fry eater in the house change their minds! Most teryaki sauces you find on the market or in restaurants are loaded with corn syrup or sugar. In just about 5 minutes, you can make your own teriyaki using natural sweeteners, and it seriously tastes like anything you would love right out of a restaurant!

5.0 from 14 reviews
5 Minute Teriyaki Sauce
Author: 
 
Ingredients
  • ⅓ cup coconut aminos (Most health food stores carry this now. It tastes just like soy sauce, so you can avoid the soy!)
  • ¼ cup water
  • ¼ cup raw honey
  • 2 tbsp blackstrap molasses
  • 2 tbsp white wine vinegar
  • ½ tsp ground ginger (more if you want some heat – this is very mild kid friendly)
  • ¼ tsp garlic powder
  • 1 tbsp arrowroot mixed with 1 tbsp water for the thickening slurry (tapioca starch would work, or if you can tolerate grains, you can use GMO free cornstarch)
Instructions
  1. Put everything except the arrowroot slurry into a small sauce pan and bring to a simmer for 2 minutes.
  2. Add the arrowroot slurry and whisk until the sauce thickens. This will take less than a minute.
  3. Pour your sauce over any stir fry! You can freeze your sauce in ice cube trays or small freezer containers too. This recipe makes a little over 1 cup of sauce – enough for 1 family sized stir fry.

So I’ve got my 5 minute teriyaki sauce made…now what???

Well…you make a stir fry with whatever is in season near you! Here’s a quick template recipe, but it is really forgiving. If you have chicken instead of beef, use that. If you have different veggies on hand, swap them out!


20 Minute Beef Teriyaki Stir Fry


For the beef ::

  • 2 tbsp potato starch (arrowroot or tapioca starches would work, but I like the crispy finish that potato starch lends)
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ½ lb swiss steak, cut into strips
  • 2 tbsp friendly fat to cook in such as tallow, butter, ghee, or coconut oil

For the stir fry ::

  • 2 tbsp friendly fat to cook in such as tallow, butter, ghee, or coconut oil
  • ½ large white onion
  • 2 small or 1 large bell pepper (I used orange)
  • 1lb frozen broccoli, thawed (or 1 head fresh broccoli. I get large bags of frozen organic broccoli at Costco)
  • 1 large carrot peeled into strips (I use this Y-peeler to make the cool, noodle like strips!)
  • 3 cloves of garlic, minced
  • 1 recipe of the teriyaki sauce above
  • Sea salt and pepper to taste

Instructions :: 

  1. Make the teriyaki sauce, and set aside. See the above instructions for the 5 minute teriyaki sauce!
  2. Make the beef strips: Whisk the potato starch, sea salt, and pepper in a bowl and toss the beef strips in to coat. Melt your fat in a skillet over medium-high heat, add the beef, and cook until crispy, about 5 minutes. Set the crispy beef aside.
  3. Make the stir fry: Melt the friendly fat in the skillet over medium-high heat. Add the onion, pepper, and broccoli and cook for 5 minutes. You can cook this for an additional 5 minutes if you prefer your veggies softer. Add the garlic and carrot strips and cook another 3 minutes. Add the crispy beef and teriyaki sauce and simmer 3-5 minutes. Sea salt and pepper to your taste.
  4. You can serve your stir fry as is, or over a bed of cauli rice, bone broth cooked white rice, veggie noodles, or gluten free rice ramen.

More real food recipes you might like ::

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20 Minute Ginger Almond Crispy Chicken Stir Fry With Bone Broth Rice :: Nut Free Options and Rice Alternatives Included!

August 18, 2017

Bone broth packed rice, and crispy chicken in a veggie packed stir fry with a kid friendly flavor! All in 20 minutes!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

It doesn’t seem to matter what time of year it is…

…I think pretty much everyone would admit that most of the week, most families need under 30 minutes of meal prep for dinner time. I thought as my babies got older (read, less needy!), that I would have more time for all sorts of things. As it turns out, these older kids are pretty fun to do stuff with!

We’ve had the most freedom-filled summer I’ve had in years without babies in diapers, or nursing, nap schedules, and fussy teethers! I’ve been nailing down some of my less than 30 minute dinner ideas for you all, and I hope it helps you as much as it has helped me this summer.

Fast prep but power packed

Busy families need filling meals that actually count. Not just fillers. My kids are growing like crazy right now, and meals with balanced macros make all the difference not only in their mood, but their sleep and stamina.

This dinner is packed with mineral rich vegetables (that actually taste good!), and energy packed carbohydrates to fuel busy kids. The protein is sourced not only from the chicken, but by infusing the rice with amino acid rich bone broth. This packs a big nutrient dense punch to this meal. Don’t skip out on adding a pat or 2 of butter or ghee to the rice servings – the extra fat will satiate growing appetites, as well as nourish their ever growing brains.

My secret to fast, crispy chicken!

It looks so fancy doesn’t it?! I’m telling you, dear momma, cooking a whole chicken or two every week and keeping the meat for quick meals like this is my best kept (or not so best kept!) secret.

I use my Instant Pot to cook one or two chickens most weeks (if you have a slow cooker, that works just as good and is how I did my chickens for years and years!). Slice up the meat, and stash it away for quick salads, wraps…and meals like this! It just needs a quick dusting of seasoning and starch and it will crisp up in a pan of friendly fat and have the taste and feel of crispy chicken from a restaurant.

Rice swap ideas

If you don’t tolerate rice, here are some other ideas to serve your stir fry over:

  • Cauli-Rice (I hear some health food stores carry cauli-rice now so look for that if you have one to save time!)
  • Zoodles (spirilized zucchini!)
  • Peeled carrot “linguine” (use a Y-peeler like this and get fun, wide “noodles”)

Veggie options!

Definitely get creative and swap out the veggies for what is in season and budget friendly near you. That is one way that you can keep this kind of dinner on your menu rotation every other week and still keep it interesting! Swap the broccoli and peppers for sugar peas, zucchini, cauliflower, or carrots. You can also add a huge handful of spinach or kale at the end to wilt in for extra veggie power! I do this more often than not and it’s a good way to get a load of green into your family.

Tips for busy families to make this kind of meal happen

While this meal literally does just take me 20 minutes to make, I wanted to leave a few tips that will help you make things run super smooth (because dinner prep time of the day can be crazy, right?!), and shave off even more time. I know some of you have busier schedules than I do, or maybe are a new momma and can’t even imagine taking 20 minutes to do anything but nurse right now 🙂 I get it!

  • Have a prep day. If you have even an hour or 2 each week that you can devote to getting food prepped for the week, you can side step quite a few instructions on any recipe. Your prep day can include making the rice ahead of time – and maybe doubling or tripling it so you have servings of rice for other meals. Chopping vegetables and portioning them off into containers for certain meals. The sauce for this stir fry can even be made up ahead of time so you just have to dump it in. Just whisk it all up and pop it in the fridge til you are ready to use it. And of course, cooking off a chicken or 2 for your meals during the week will help meals go faster.
  • Have the kids help. Good lawd does it feel like prep goes slower with those little guys around – at first! But let me tell you, when I can had my 4 year old the veggies to wash up, and my 8 year old is doing the chopping, that leaves my hands free to get the other stuff ready. It’s worth the training – put ’em to work dear momma!
  • Double up. You can easily double this recipe to feed your family twice in one week. The recipe on it’s own feeds my family of 5 for one dinner, so doubling up will give you a night off cooking if you need it for those days where cooking just isn’t going to happen.

5.0 from 9 reviews
20 Minute Ginger Almond Crispy Chicken Stir Fry With Bone Broth Rice :: Nut Free Options and Rice Alternatives Included!
Author: 
 
Ingredients
  • FOR THE BONE BROTH RICE (See above section for Cauli Rice or veggie noodle options if you are grain free!) ::
  • 2 cups bone broth
  • 1 cup organic long grain white rice
  • 2 tbsp ghee (or butter, olive oil, or avocado oil)
  • Sea salt/pepper to taste
  • FOR THE CHICKEN ::
  • ¼ cup potato starch (or arrowroot, or tapioca flour)
  • 1 tsp ground ginger, divided
  • ½ tsp sea salt
  • 3-4 cups cooked chicken, sliced into strips or cubes (You could use raw chicken – the cook time will be a bit longer however. I used leftover chicken from my Instant Potted chicken from the weekend – slow cooker chicken works too!)
  • 3 tbsp friendly fat to cook in, divided (Avocado oil, ghee, butter, tallow, lard, or coconut oil are good choices)
  • FOR THE SAUCE ::
  • ¼ cup coconut aminos
  • 4 large cloves of garlic, minced
  • 2 tbsp white wine vinegar
  • 2 tbsp almond butter (Or cashew butter. If you are nut free use sunflower seed butter. If you can’t have seeds or nuts, I would use a tablespoon or so of ghee for the nutty richness)
  • 2 tsp raw honey
  • ½ - 1 tsp ground ginger
  • FOR THE STIR FRY ::
  • ½ large onion, sliced into strips
  • 8 oz mushrooms, sliced
  • 1 small red pepper, sliced into strips
  • 1lb frozen broccoli (Or 1 head of fresh broccoli florets. I get the big bag of frozen organic broccoli at Costco)
  • Sea salt/pepper to taste
  • Green onions to garnish (optional)
Instructions
  1. GET THE RICE GOING :: Put the bone broth, rice, and ghee in a pot with the lid on. Bring to a low simmer for 15 minutes while you prepare the rest of the meal. When the rice has simmered for 15 minutes and all the bone broth is absorbed, turn the heat off, keep the lid on, and let it rest about 5 minutes, or until you are ready to serve your meal.
  2. PREPARE THE CHICKEN :: Put the potato starch, ginger, and salt in a dish and whisk to combine. Toss the chicken in the starch mixture to coat. Heat a large skillet to medium-high heat, melt the ghee, and toss the chicken in. Cook the chicken until golden brown and crispy, stirring occasionally – about 5 minutes. You can prepare the sauce while the chicken cooks. When the chicken is done cooking, set it aside until the stir fry is done.
  3. PREPARE THE SAUCE :: While the chicken crisps up, put the sauce ingredients into a bowl and whisk to combine. Set aside until it is time to pour into the stir fry.
  4. MAKE THE STIR FRY :: Melt the ghee in the large skillet over medium-high heat. Toss all the veggies into the pan with a big pinch of sea salt and cook for 5 minutes until the onions are translucent and the veggies are tender/crisp. Add the crispy chicken and the sauce, stir to combine, and cook about 3 minutes until the sauce thickens (the starch on the chicken will thicken the sauce!). Sea salt and pepper the stir fry to your taste, and serve the stir fry over the bone broth rice. Garnish with green onions if you wish!

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20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce :: Gluten and Dairy Free

July 26, 2017

Savory, creamy and delicious tomato basil cream sauce with chicken, mushrooms, and kale – all in 20 minutes!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer is flying by!

We are soaking in every bit of sun that we can – and counting our blessings that we don’t go back to school until September around here! I’ve got 3 little water bugs and that basically means this beach dweller is in absolute heaven!

Being at the beach most days also means dinner needs to be…fast!

20 minutes start to finish?!

Yes please! And since it is summer we are going to clear out the herb garden of that overgrown basil, use up a bowlful of those pretty cherry tomatoes, and a handful of garden kale while we’re at it!

Basil, little cherry tomatoes, and kale are some of the easiest summer garden items to grow – and can be done in pots on the patio if you don’t have the garden space. Its a good one to get little kids in on to help with and start fostering that idea of knowing where their food comes from!

Secrets to meal prep, fast summer meals, and optimizing kitchen time

I am not in the kitchen all day, dear momma. Stretch a whole chicken to last you at least 2 meals, and you will have a lot more time to spend at the beach – promise!

We happened to use some leftover chicken from our Instant Pot chicken over the weekend for this meal. I’ve been using the Instant Pot a lot this summer for my whole chickens to avoid heating the house up – and it is so fast too. If you don’t have and IP, you can use your slow cooker! After cooking your whole chicken, simply save most of the chicken breast, slicing it up, and plan it into this meal the next day.

Ideas to change it up!

You can definitely change up the meat part of the meal however. Homemade sausage or pan seared wild caught cod would taste really good with this. And if you happen to have chicken breasts, just sear them up and slice before you make the meal.

Noodle Options!

The tomato basil cream sauce in this recipe is made for soaking into dreamy noodles! Here are some noodle options for both those who can tolerate grains and those who cannot! I promise, dear grain free friends, the veggie noodles feel just as amazing as regular noodles. I serve this dish that way often – especially when zucchini is at such amazing budget friendly prices during the summer months.

Gluten Free Options ::

Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles!) ::

  • Zucchini Noodles (see the notes in the recipe card for how to make your zoodles!)
  • Sweet Potato Noodles
  • Butternut Squash Noodles
  • Golden Beet Noodles
  • Parsnip Noodles
  • Carrot Noodles

If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion.

One last note on the finishing oil, and a fun momma story 😉

I love finishing pasta dishes like this with really good olive oil. I promise you will find it takes the flavor and texture to a whole different level.

My husband and I were able to get away for a couple days last week to Grand Rapids, and we visited the Downtown Market while there. If you are every in the area, be sure to take a couple hours to browse and try all of the amazing food! We were able to eat these amazing wild caught salmon burgers, drink local kombucha, watch fermented pizzas be made, and enjoy every last bite of local grassfed milk ice cream – it is truly amazing!

There are also some stores within the market selling local spices, teas, wine…and olive oil! We sampled numerous bottles from Old World Olive Co. (it was so fun!) and I decided on an herb infused olive oil. The flavor is out of this world, and I am savoring it every chance I can! It was a fun trip that we rarely get to do with 3 kiddos in the house, and I really loved every minute! It was a foodie’s dream!

5.0 from 8 reviews
20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce :: Gluten and Dairy Free
Author: 
 
Ingredients
  • 3-4 tbsp friendly fat of choice to cook in (butter, ghee, avocado oil, lard, tallow, or coconut oil)
  • 1 small onion, diced
  • 8 oz mushrooms of choice, sliced (I used baby bellas)
  • 5 cloves of garlic, minced
  • ½ - 1 tsp crushed red pepper flakes (to taste – ½ tsp is kid friendly mild in heat)
  • 2 cups cherry tomatoes, halved
  • 2 cups cooked chicken, sliced (I used leftover chicken from my whole chicken cooked in the Instant Pot the night before)
  • ¼ cup coconut milk (or raw milk/cream)
  • ¼ cup white wine (or more coconut milk or bone broth)
  • Juice of ½ lemon
  • 2 cups coarsely chopped kale
  • 1 cup fresh basil leaves, finely chopped
  • Sea salt & pepper to taste
  • Pasta of choice or veggie noodles (like zucchini noodles) to serve over (See the above section about noodle options!)
  • Good olive oil to drizzle over your plate to finish
Instructions
  1. Warm a large skillet with your friendly fat of choice over medium heat. Add the onion and mushroom with a big pinch of sea salt. Cook over medium heat for 3 minutes.
  2. Add the garlic, red pepper flakes, tomatoes, and chicken. Cook over medium heat for 7 minutes until the tomatoes soften.
  3. Add the coconut milk, wine, lemon juice, and kale. Bring to a simmer, stirring occasionally for 5 minutes until the kale wilts and the liquid reduces/thickens.
  4. Add the basil and cook for 1-2 minutes. Sea salt and pepper to your taste and serve over pasta or veggie noodles of your choice!
  5. (If you are serving over zucchini noodles (zoodles!), simply spirilize your zucchini, place the zoodles in a strainer in the sink with a big pinch of sea salt, and let them drain while you cook the rest of the dinner. Squeeze out the liquid before serving. You can pan cook them for a minute to warm them up, but take care not to overcook them, or they will get too soft and not feel like a noodle.)

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Crispy Baked Eggplant Dippers and Italian Meatballs

July 20, 2017

Change up your eggplant routine and make a kid friendly, dip worthy dinner with crispy baked eggplant dippers and Italian meatballs!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

 

We are complete and utter beach bums in the summer…

…and as my girls reach the not-so-baby ages, we are enjoying the waves and powdery beach sand by our home almost daily at this point! The evening sunsets and waves have my girls all heart eyes over summertime, and I’m more than willing to indulge them every last bit as the school year approaches ever so quickly!

Summer eggplant love

Another one of our favorite summer spots is the farmer’s market, and pretty purple eggplants are my girls’ favorite summer veggie! Don’t pass them up when you see them out this summer. Eggplant is one of those produce finds you can only get a few short months a year – the first eggplant find of the summer is so exciting!

Eggplants are a great source of veggie fiber, as well as numerous vitamins and essential minerals. The purple skin is also loaded with antioxidants and phytonutrients.

So pretty…but what do I do with this thing?!

A few weeks ago I let the girls pick out their own eggplant (it was fun to see what colors they picked and why!), and I set out to make a few fun dishes with them.

I am always quick to grab up those really big, dark purple eggplants, with my mind on roasted eggplant & tomato soup and this veggie spaghetti sauce, but I was really glad that the girls wanted to try some of the smaller, pretty colors because it made me think outside the box to cook with them – I wanted to do something special!

Little kid sized fun!

My 3 year old picked some pretty light purple swirly striped eggplants, and I envisioned them as being perfect for her little hands. This age *big puffy heart* loves anything that they can hold in their hands…and dip too! The small eggplants made the perfect sized little dippers for her, and my older 2 girls ended up devouring theirs too.

Super fun veggie side, but what about the rest of the meal?!

Dear momma, you didn’t think I’d leave you hanging, did you?! Of course I know you need something to go with your eggplant dippers, and since we are on the little hand sized fun theme, we might as well do meatballs, right!?

I doctored up these quick prep meatballs with the same marinara/Italian flavors as the eggplant dippers, and this finger food dinner is right up any kid’s alley! They are just as easy to prep and can cook right alongside the dippers. We had quick side salads with this Olive Garden Copycat dressing, and it felt like we were dining in a fancy Italian restaurant!

Ingredient notes/swaps

You can note the flour options/swaps in the recipe card – feel free to play around with it though. I have found you can coat these with just about anything. I do happen to like the potato starch the best as it gives the crispiest finish. If you are egg free, you can use a flax or chia egg for both the egg wash for the dippers, and for the bind in the meatballs.

A note about leftovers!

While preparing for this post, I baked off quite a few eggplant dippers! They were so good as leftovers the next day. My kids ate them right out of the fridge, but you could probably warm them up in the oven for a few minutes. We ended up having tomato soup the next day, and the girls were dipping their eggplant dippers in the soup – so good!

5.0 from 8 reviews
Crispy Baked Eggplant Dippers and Italian Meatballs
Author: 
 
Ingredients
  • FOR THE EGGPLANT DIPPERS ::
  • ⅓ cup potato starch
  • 1 egg whisked with a splash of water
  • ⅔ cup unsweetened coconut shreds
  • ⅔ cup white rice flour (If Paleo/grain free use almond flour, or cassava flour)
  • 2 tbsp Italian Seasoning
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • 1-2 small eggplants, sliced into thin rounds
  • Your favorite marinara sauce for dipping!
  • FOR THE MEATBALLS ::
  • 1 lb grassfed ground beef
  • 1 egg
  • 3 tbsp white rice flour (If Paleo/grain free use cassava flour)
  • 2 tbsp marinara sauce or pizza sauce
  • ½ cup loosely packed fresh basil (or about 1-2 tsp dried basil)
  • ½ cup loosely packed fresh oregano (or about 1-2 tsp dried oregano)
  • 2 tsp sea salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Set out 3 bowls. Put the potato starch in the 1st bowl. Whisk the egg/water in the 2nd bowl. Whisk the coconut shreds, rice flour, Italian season, salt, and pepper in the 3rd bowl.
  3. Dip each eggplant round in the potato starch 1st, then the egg/water bowl 2nd, and finally the flour bowl. Line up the coated eggplant dippers on a Silpat lined baking sheet.
  4. Bake the eggplant dippers at 375 degrees for 25 minutes. After 25 minutes, flip the eggplant dippers and bake another 20 minutes (You will be putting the meatballs in to bake for that last 20 minutes too!)
  5. While the eggplant dippers are baking the first 25 minutes, you can roll your meatballs. Put all of the meatball ingredients in a small mixing bowl and combine. Roll the meatballs and line them up on a baking sheet.
  6. Bake the meatballs for 20 minutes along with the eggplant dippers that you have flipped. Serve with marinara sauce for dipping and salads on the side!

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Paleo Ranch Dressing and Dip :: Dairy Free, Egg Free, and Filled With Healthy Fats!

June 23, 2017

From salad dressing to dip and everything in between, Paleo Ranch dressing is everything you love about Ranch, without the dairy!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Little kids and Ranch dressing…

It’s a bit like my 6 year old and toads…they just go hand in hand! We’ve been enjoying all the creatures that summertime brings…especially this little one who I am pretty sure is destined to be some sort of animal scientist!

But back to the kids and Ranch!

I don’t remember using many other dressings as a kid, and I don’t know too many kids who don’t love Ranch dressing! As the commercials usually show, most kids will gobble up just about any vegetable if there’s Ranch involved!

So what’s the problem with commercial Ranch dressings?

Store bought Ranch dressings (yes, even many with “healthy” claimed on the bottle), are filled with rancid vegetable oils, soy, preservatives, sugar, and other additives. Kinda ruins the idea of the kids loading up on mineral rich, healthy veggies when they are drowning in it all that doesn’t it?!

It’s truly just not worth it. We have generations of kids (including my generation) that grew up on these toxic, rancid fats that did our bodies zero favors. Everything from our brains, to organ function, and even hormone regulation relies on real, healthy fats to work right.

All the flavor, using real ingredients!

Real food is so delicious dear friends! Big box companies just have to bottle up that flavor somehow faster and cheaper, as well as make it last long on the shelf. Which is why they have to add so much junk to it!

The good news, is that when you stick to the basics, and make it yourself, not only does it take just minutes to make, the real flavor from everything from the onion-y scallions to the herb-y dill and parsley give that dressing the Ranch flavor without even having to work hard!

Lightning fast prep!

I’m talking literally 5 minutes to dump it all in a jar and blend it up. It is easy and fast enough to prep on your prep day every week – if it will last that long. This dip/dressing goes really fast in my house – I swear the girls would drink it out of the jar if they could, and they definitely lick the bowl clean!

Why dairy free?

I’ll be the first one in the room to raise my hand when asked if raw dairy is a good food source. I am a huge believer in the power of raw dairy – and I love our local raw dairy farmers! Sadly, I just don’t tolerate it. So while it is a very healthy food, it just doesn’t work for some people, and that’s where I come in! You can swap the coconut milk for raw milk or cream easy peasy if you tolerate dairy and wish to!

And my dear dairy free friends, I hope you enjoy this creamy dreamy Ranch – I promise you won’t taste the coconut! Pinky swear!

A note on the fresh herbs versus dried

This time of year, my herb garden is loaded to the brim with herbs to make Ranch. In the winter we swap to dried herbs a lot (simply figure cutting the amounts of the fresh herbs down to a couple teaspoons of dried to make the swap). I do think that fresh herbs just make the Ranch that much sweeter…it really just takes the flavor up a few notches. If you have access to fresh, do it!

Different ways to flavor your Ranch!

Change things up a little big with these really fun ways to flavor your Ranch for a fun dip or dressing. My kids to tend to prefer just the plain Ranch, but 2 of them really love the Asian dressing mixed with a slaw salad – don’t knock it til you try it!

  • Chipotle Ranch :: Add 1 tsp chipotle powder (start with this and add more if you like more heat)
  • Bacon Ranch :: Swap the avocado oil for 2-4 tablespoons of bacon grease. You can also fold in chopped crispy bacon after blending
  • BBQ Ranch :: Add 3 tbps of your favorite BBQ sauce (we like this safe ingredient 5 minute homemade BBQ sauce)
  • Asian Style Ranch (so good on a cabbage slaw salad!) :: Swap the avocado oil for sesame oil. Swap the parsley for 1/2 tsp or more of ground ginger to your taste. Swap the white wine vinegar for 2 tbsp coconut aminos (tastes like soy sauce without the soy).

A note on tools…

It is easiest to make this dressing in a quart sized jar. The recipe makes a little over a pint of dressing. The quart jar just gives you more room to get all the fresh herbs in there, as well as use the blender. And speaking of the blender…the immersion blender will become your most beloved kitchen tool if you have never tried one before! Put it on your wishlist – you won’t be sorry. It gets daily use in my kitchen from dressings to soups!

5.0 from 8 reviews
Paleo Ranch Dressing and Dip :: Dairy Free, Egg Free, & Filled With Healthy Fats!
Author: 
 
Ingredients
  • 1 cup whole coconut milk (I like this gum free coconut milk. If you tolerate dairy, raw milk would work)
  • ¼ cup avocado oil (Olive oil would work too.)
  • 1 small avocado, pitted
  • 1 tbsp white wine vinegar
  • 3 large green onions, chopped (use the green and white part!)
  • ¼ cup fresh dill (no need to chop)
  • ¼ cup fresh chives (no need to chop)
  • 2-3 tbsp fresh parsley (no need to chop)
  • 3-4 basil leaves (no need to chop)
  • 1 tsp garlic powder (1 garlic clove would be fine but might adds a bit of heat to the dressing)
  • 1 tsp sea salt
  • ½ tsp pepper
Instructions
  1. Everything into a quart mason jar (I just measure the liquids using the measurements right on the jar instead of dirtying measuring cups!).
  2. Use an immersion blender to blend until smooth. Taste for salt/pepper to your taste.

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Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!

June 16, 2017

Kid favorite tomato soup made with nourishing bone broth and fresh tomatoes in a fraction of the time!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Wait, 92 degrees in June? {In Michigan?!}

I can’t even begin to describe how excited about this I am! I am a hardcore beach bum, and this weather totally suits my style!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!It does not, however, jive with some of the cooking projects I had planned this month!

I wasn’t anticipating this weather when I picked up some fresh tomatoes destined for soup. It is just too hot to have that stovetop heating my house up. My kids were really looking forward to that soup, so I decided it was time to get the pressure cooking method  perfected on this family favorite soup recipe.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!A family favorite staple soup

My original tomato soup recipe is a family favorite – one we have almost weekly all year round! During the summer I use as many tomatoes from our small family garden, along with a good bushel full from a local farmer, and stash it away for cooler months. I happened to see these greenhouse grown tomatoes at the farmer’s market this week, and just had to get started on my stash!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Same soup…WAY quicker cook time!

I’ll be honest, the first time I pressure cooked tomato soup, I wasn’t planning on it taking on the same slow cooked taste as my original. I was curious, however, and boy was I wrong. It literally tasted the exact same! The key is that buttery sauté in the first step before you pressure cook the rest!

And the quicker cook time {plus not heating up my house!} thanks to the Instant Pot has basically sold me on making all of my summer tomato soup this way.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 1 – Flavor Infusion

Turn the Instant Pot  to “Saute,” melt the friendly fat, and sauté the onion and carrot with a big pinch of sea salt for about 7 minutes until the veggies soften and sweeten. Add the garlic and tomato paste, combine and cook for 1 minute. Turn the Instant Pot to off (“cancel”).

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 2 – Set It and Forget It!

Add the bone broth, tomatoes, and basil. Put the Instant Pot lid on, and make sure the vent is closed. Turn the Instant Pot to the “Soup” setting. Bring the time down to 10 minutes. The Instant Pot will take around 10 minutes to come to pressure before counting down the 10 minutes.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 3 – Blend, Season, and EAT!

Once the 10 minutes of pressure cooking is complete, turn the Instant Pot off, release the valve, and take the lid off. Add the honey, and use an immersion blender to puree the soup. You can sea salt and pepper the soup to your taste once pureed. (If you don’t have an immersion blender, you can pour the soup into a high powered blender to puree)

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!School {Or Work!} Packing Tips

I mentioned above how nice this soup is to bulk up on, and use for school lunches. Here is how I make that work without being in the kitchen all the time.

  • Whenever I make the soup, we eat it for a meal, and there is usually enough to fill 1 quart of soup for the freezer. That way, every time I make it, I’m building my stash. You cannot double this recipe in the Instant Pot (although I think  you could in the newer 8 quart Instant Pots!), but you can double or triple in a stockpot if you wish to cook stovetop. That is typically how I do things at the end of the summer when I purchase a bushel of tomatoes from a local farmer, to get a bunch done in one shot. I may do both stovetop and Instant Pot this summer!
  • I freeze soup in these BPA free freezer containers. When my family was small, I froze in pint containers. At this point, I generally freeze in quart, though sometimes in half gallon. I like to thaw on the counter overnight, but in the fridge for a day is fine too. If I’m in a real pinch and forgot, just a sink full of hot water will thaw it out in a half hour 😉
  • We have had these fantastic soup thermoses since my oldest was in Kindergarten – going on their 4th year of use multiple times per week all school year long, and they still look AND keep food warm just like new. They are a great investment.
  • These stainless steel, shorter straws are fantastic for babies and toddlers to drink their soup. In fact my youngest 2 (age 3 and 6) still prefer to have soups like this with a straw. My 6 year old especially for school so it is easier to eat and doesn’t make a mess. My oldest is too cool for a straw anymore as I was promptly told not to pack one earlier this year 🙂
  • My husband takes soup to work in a Travel Crockpot – the base stays at work and he brings the liner home for me to fill up. That way, he can warm it up right at this desk.  We’ve had this for years – longer than the thermoses – and it still works like new!
  • Re-heat your soup stovetop so you keep all the bone broth benefits!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!

5.0 from 10 reviews
Instant Pot Tomato Soup
Author: 
 
Ingredients
  • 3 tbsp friendly fat to cook in such as butter, avocado oil, tallow, lard, or coconut oil
  • 2 medium onions, coarsely sliced
  • 2 medium carrots, peeled and coarsely chopped
  • 3-4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1 quart bone broth
  • 5 large tomatoes, seeds scooped out (no need to chop finely – I just halve them)
  • ½ cup fresh basil (or a tbsp or 2 of dried basil)
  • 2 tbsp honey
  • Sea salt and pepper to taste
Instructions
  1. Turn the Instant Pot to “Saute,” melt the friendly fat, and sauté the onion and carrot with a big pinch of sea salt for about 7 minutes until the veggies soften and sweeten.
  2. Add the garlic and tomato paste, combine and cook for 1 minute. Turn the Instant Pot to off (“cancel”).
  3. Add the bone broth, tomatoes, and basil. Put the Instant Pot lid on, and make sure the vent is closed. Turn the Instant Pot to the “Soup” setting. Bring the time down to 10 minutes. The Instant Pot will take around 10 minutes to come to pressure before counting down the 10 minutes.
  4. Once the 10 minutes of pressure cooking is complete, turn the Instant Pot off, release the valve, and take the lid off. Add the honey, and use an immersion blender to puree the soup. You can sea salt and pepper the soup to your taste once pureed. (If you don’t have an immersion blender, you can pour the soup into a high powered blender to puree)

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How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

June 2, 2017

Sweet and sticky, this balsamic reduction sauce is the perfect, kid friendly compliment to any meal!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

Ladies and gentlemen, we made it to the beach last weekend!

I’m not real sure what is going on with the cooler late spring temps around here, but we just couldn’t help it! Because I have 3 big time water bugs, I decided to go with the bathing suits despite the 60 degree weather, and 54 degree water temps (!!), because inevitably they are like a moth to a flame when it comes to the big lake.

I bundled them up in sweatshirts on top of their suits and off we went…my oldest and youngest flung their sweatshirts off the second their feet hit the sand…and yes my dear friends they did the polar plunge and totally swam in the icy water!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!Three extremely busy kiddos, means 3 extremely hungry kiddos!

Summer time beach days sometimes call for light, snacky suppers, but more often than not, that doesn’t fly with my kids! They burn through everything so fast – they really need meals that count when they are so active. And I’ve got a super quick one for you today that will still give you enough time to spend the whole day at the beach if you want!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!One sauce, multiple possibilities!

I am not sure that balsamic reductions are the first sauce that comes to mind when it comes to kid friendly meals, but I’m telling you – my kids ask for this over ketchup any day of the week! Sweet and sticky, it makes any dinner meal that I drizzle it over completely disappear.

Balsamic reduction sauces are so versatile, tasting amazing over everything from chicken and fish, to steak or even salads and roasted veggies. It’s a great sauce to keep in your back pocket when you want to dress something up a little bit and need a little change up.

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!So here’s the balsamic reduction sauce recipe!

Use your sauce however you like! If you are stuck on a whole meal idea, keep scrolling for the sheet pan dinner idea to use your sauce with!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

5.0 from 5 reviews
How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!
Author: 
 
Ingredients
  • 1 cup balsamic vinegar
  • ½ cup white wine
  • ¼ cup honey
  • 2 Tbsp mustard
  • 2 cloves garlic, minced
Instructions
  1. Put everything into a small sauce pan and bring to a low boil.
  2. Reduce the heat to medium/medium-low and simmer until the sauce has reduced by half, stirring occasionally along the way. This will take about 15 minutes. It will be viscous and sticky when finished. You can fix the rest of your meal or bake/roast a sheet pan meal while the balsamic sauce is simmering.

So what about that “quick” meal you were talking about?!

I promise I’m not going to leave you hanging. This sauce sounds amazing, but how do we make it work into a meal idea that is not only kid friendly, but do-able on a time crunch?

I’m so glad you asked!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!Sheet pan dinners to the rescue!

I’m all about these hands free cook methods, dear friends! Pile up that sheet pan with whatever veggies are in season and let the oven do the rest. While your veggies and meat are roasting, you can simmer your balsamic sauce up on the stovetop (recipe above!). Start to finish the sauce just takes 15ish minutes so it is perfect timing for a sheet pan meal!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

Balsamic Glazed Salmon & Roasted Veggies:

Ingredients:

  • ½ large onion, sliced
  • 2-3 medium carrots, peeled and sliced on the bias
  • 1 bunch of asparagus, woody ends trimmed off
  • 3 medium red potatoes, cubed
  • 4 oz mushrooms, sliced
  • 3 tbsp avocado oil (or other friendly fat to roast with)
  • 1 tsp sea salt (to taste)
  • ¼ tsp pepper
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 3-4 salmon filets (If you have little ones like I do, you can cut the filets in half for smaller portions – I use 3 filets and half them to make 6 total servings.)
  • Avocado oil to brush over the salmon
  • Sea salt/pepper to taste to sprinkle over the salmon
  • 1 recipe of the balsamic reduction sauce from above

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Toss all of the veggies with the avocado oil, sea salt, pepper, parsley, and dill on a large sheet pan. Spread them out evenly and roast for 10 minutes while you get the balsamic sauce going and prepare the salmon.
  3. While the veggies are roasting you can get your balsamic sauce simmering on the stove (see recipe above). You can also brush each salmon filet with avocado oil and sprinkle sea salt and pepper to your taste on both sides of each filet.
  4. After the veggies have roasted 10 minutes, take them out and stir the veggies around. Place the salmon fillets on top of the veggies and roast another 20 minutes until the veggies are bite tender and the salmon is cooked through to your liking. If you like your veggies softer, you can cook them longer than that first 10 minutes. The salmon will only need the last 20 minutes of cook time.
  5. Spoon the balsamic reduction sauce over each salmon filet and drizzle over the veggies as well before serving.

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Probiotic Rich Asparagus Pickles (Fermented Asparagus!)

May 26, 2017

A big probiotic boost and delicious salty, sour bite from your fresh spring asparagus!

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We’ve been jarring up some yummy Michigan asparagus over the last couple weeks!

This is a fun project to get the kids in on. The steps are so easy that even a toddler can follow along! (And said toddler will probably be more willing to eat them if he gets to help!)

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)Little helpers and seasonal produce!

My littlest helper in the house has been eager to hone her asparagus snapping skills, and she makes a really good jar stuffer too, packing those spears of asparagus in like a pro does!

Here are some great tips for including little ones in your kitchen tasks (without losing your ever loving mind 😉 )

  • Show them first. Literally do each step you want them to do. Break it down momma. They haven’t done this before!
  • Hand over hand next. For the really little guys, get your hands over theirs and show them how to do what you are asking them to do. Whether that is stirring, cracking an egg, or snapping some beans. They need to feel it.
  • Let them try with you narrating the steps. Slow down. Yes I know that is so hard when there is so. much. to. do., but it is worth it when they will be able to do it independently. I promise you will be more frustrated if they are doing it the “wrong way” over and over again because you didn’t show them the proper way to do something. (Please learn from my experience!)
  • Tell them the why! If you are snapping the ends off the asparagus, tell them why. If you are slicing the stems off the strawberries, let them know why! Giving them purpose and a reason will help them remember how to do what they are doing better instead of just blinding doing a task.
  • Keep it positive. Spills happen. Mistakes will happen. You’ll see that I even let an asparagus go into the jar that is right here in this post that Caitlyn forgot and snapped the wrong end so it ended up really short! Go over the steps again and show them. You’ll frustrate them and tear them down if you get angry or frustrated with them. If it turns out they can’t handle a task, simply let them know we’ll try something else, and maybe we will try this task again another time.

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)Sooo…Asparagus “Pickles?!”

Yep! I brine these babies just like I would pickling cucumbers, and they disappear just as fast as regular pickles around these parts! A little sour and salty bite, I use the same dilly, mustardy, garlicy blend I do with cucumbers and add a bit of heat with red pepper flakes. It leaves a perfectly kid friendly taste, and I even make a jar just for momma with a little extra heat for my liking 😉

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)2 birds…1 stone!

Not only do pickled asparagus taste amazing, they are loaded with beneficial bacteria for our guts too! The salty brine keeps the bad bacteria at bay, and allows the naturally good bacteria in the vegetable to proliferate and grow. Adding a spear or 2 of pickled asparagus to that lunchtime salad or wrap will not only get your veggie minerals in, but it will nourish the gut with the most cost effective source of probiotics around!

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)Fermenting tools

While you can definitely get your ferments going today with just glass jar and a plastic lid (metal lids will corrode over time so plastic is recommended), as you get going you may want to take a look at fermenting tools that make the process even easier and stress free.

Vegetable ferments do best in an anaerobic environment (that is, “no oxygen” using an air tight seal). Plastic lids work fine, though some air does get through, and as the gasses build up in the ferment you need to “release” them by opening the lid here and there. The air that gets through also makes it easier for stray airborne microbes and molds to get in which can make the whole jar go bad.

There are a couple of sealing options you can choose from, and I really have found these to give the best fermenting results. The one that I use is the first recommendation, the Pickle Pipe.

  • The Pickle Pipe :: I am convinced a busy, “every day” mom invented this fermenting tool! Talk about zero fuss, *easy to clean,* and affordable! The Pickle Pipe creates a seal with a simple (easy to wash!) silicone disk, and the metal ring your jar comes with. The “pipe” part of the silicone disk has a special opening that only pressures open when the gasses build up in the jar and need to be released. So basically…set it and forget it! You don’t have to check for pressure everyday at all. I also am in love with their Pickle Pebbles which weight down the ferment at the top so you don’t have to worry about molding or the tips of the veggies going bad from being out of the brine. Invaluable! I have never had a ferment go bad or mold using my Pickle Pipes and Pebbles.
  • Fido Jar :: Fido jars create an incredible anaerobic sealed environment and are super easy to clean and take care of. No crazy parts to clean, and they are beautiful lined up in the kitchen to ferment! You will need to “burp” these every day or so to let the gasses out but they work very well! They are pricier than mason jars (especially if you already have a lot of mason jars at home, and can just get some Pickle Pipes to top them off), but they will last forever and, again, they are beautiful!
  • Traditional Fermentation Crock :: I have to be honest…I love these! I really do! They are on my foodie dream list and when I can afford a really beautiful new fermenting crock I really, really want one for my kitchen! They are gorgeous, easy to clean and work fantastic. They come with a weight to keep the veggies down to prevent molding and they create a perfect anaerobic environment.
  • Air-Lock Lids :: These are a really great, inexpensive option – especially if you already have a lot of mason jars at home. I think the Pickle Pipes are easier to clean and use, but if you have some of these lying around don’t let them go to waste – they work great!

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)

5.0 from 9 reviews
Probiotic Rich Asparagus Pickles (Fermented Asparagus!)
Author: 
 
Ingredients
  • 2 cups warm water
  • 1½ to 2 tbsp sea salt
  • 3 cloves of garlic, smashed
  • 2 tsp mustard seeds
  • 1 tbsp fresh dill OR 1 ½ tsp dried dill
  • ½ tsp red pepper flakes
  • 1 bunch of asparagus, woody ends discarded (spears should fit into a quart mason jar with a good inch of headspace at the top. Trim up the ends if you need to accommodate this)
Instructions
  1. Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later.
  2. Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can.
  3. Pour the salt water brine over the packed in asparagus and spices, leaving 1 inch of headspace at the top. Be sure the asparagus is completely submerged under the brine (I like to use a weight, like this Pickle Pebble, to keep the veggies down).
  4. Seal your jar with your fermenting seal of choice. I use these Pickle Pipes. See the above section about sealing options.
  5. Let the sealed jar sit at room temperature until the taste is to your liking, anywhere from 5-14 days. You can taste them every couple days to see where they are at. Remember that if you live in a warm climate, the fermenting will go faster. It is still quite chilly up here, and so my veggie ferments take over a week to get to where we like them.

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Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!

May 20, 2017

Flavorful smokey heat meets creamy chicken veggie soup, without the dairy or gluten, and in record time!

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

This picture has nothing to do with chipotle chicken and veggie soup…

…but I just had to show you that despite posting such a lovely, warming comfort soup today, spring really has sprung around here! My youngest has been enjoying our lilacs while she patiently waits for her sisters to be done with school for the summer!

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!So why the soup recipe when summer is around the corner?!

Because this isn’t just any old pot on the stove soup! This is an Instant Pot soup, and that, my friends, means extra time before dinner to play outside! Which is really where we all want to be this time of year, anyway!

I’m all about the faster prep dinners that don’t heat my house up in the warmer months of the year. I probably use my Instant Pot in the spring and summer more than any other time of the year!

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!Star players, and an amazing finish!

Smoky chipotle gives this soup my favorite heat – a flavorful heat. You can adjust the heat to your preference, and since the nature of chipotle is flavor versus “in-your-face” heat, it really is a kid friendly way to add a little heat to your meal. Coconut milk tames this heat and brings out more of the smoky flavor as well as adding creamy indulgence.

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!Noodle options…and swaps!

The recipe as is uses gluten free noodles. Here are some gluten free noodle options – these should all cook up about the same in the Instant Pot.

Gluten Free Options ::

If you are grain free, use veggie noodles! Take the broth down by a cup or so since the broth gets cooked into the regular noodles and you don’t need that extra amount for veggie noodles. You can also get away with 1-2 minutes versus 3 minutes for the cook time. In fact, if using zucchini noodles, I would leave the zucchini out while you pressure cook the soup/broth and then add the zucchini noodles in at the end with the kale to just wilt in. It doesn’t need much cook time.

Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles! Also, back off on the bone broth by a couple cups and make a tapioca starch or cassava flour slurry to make the broth smooth and have the starchy feeling of noodles) ::

  • Zucchini Noodles
  • Sweet Potato Noodles
  • Butternut Squash Noodles
  • Golden Beet Noodles
  • Parsnip Noodles
  • Carrot Noodles

If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion. I have not used an Einkorn noodle in the Instant Pot, so I am unsure of if the time will need to be adjusted for that. If you give it a try, leave us some notes in the comments so others may know what to do!

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!Tips for stovetop prep!

I didn’t forget about you, dear stove top friends! This soup was actually born on the stovetop this past winter, and I only recently converted it to the IP.

Simply sauté the veggies over medium heat in a large soup pot, following steps 1 and 2. When you get to step 3,  add the ingredients listed, except the noodles, and turn the heat up to high in order to bring the soup to a simmer. Once the soup is simmering, add the noodles, and boil until the noodles are al dente. Then stir in the kale. It’s as simple as that!

Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!

5.0 from 2 reviews
Instant Pot Chipotle Chicken and Vegetable Soup :: Dairy Free and Gluten Free :: Stovetop Directions Included Too!
Author: 
 
Ingredients
  • 3 tbsp friendly fat to cook in such as butter, coconut oil, avocado oil, tallow, or lard
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery, diced
  • ½ medium red bell pepper, diced
  • 4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • ½ tsp chipotle powder (This will leave the soup with a mild smoky, flavorful heat that is kid friendly in our house. If you prefer to half this for your kiddos, you can always add more to your bowl if you want more heat. I usually add more to mine from this amount as I like it pretty spicy.)
  • 1 ½ quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • 1 cup full fat coconut milk (this is my favorite brand that doesn't have gums, fillers, or sweeteners added)
  • 3 cups chopped cooked chicken (Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken)
  • 8oz gluten free noodles
  • ½ lb baby kale, chopped
  • Sea salt and pepper to taste
Instructions
  1. Set the Instant Pot to “Saute” and melt the friendly fat. Add the onion, carrot, celery, and bell pepper with a big pinch of sea salt. Saute about 5-7 minutes until the veggies soften and sweeten.
  2. Add the garlic, tomato paste, and chipotle powder, stir to combine, and cook for 1 minute.
  3. Add the bone broth, coconut milk, cooked chicken, and noodles. Turn the “Saute” off, and push “Soup,” then bring the time down to 3 minutes using the (+/-) button. (Make sure the valve is closed so it can come to pressure! The Instant Pot will take about 10 minutes to come to pressure and then will count down the 3 minutes.)
  4. When the Instant Pot is done counting down the 3 minutes, turn the Instant Pot off, and release the valve (use a towel so you don’t burn your hand with steam!). Take the Instant Pot lid off, and stir the baby kale in to wilt. Sea salt and pepper the soup to your taste and serve.

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