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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

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 10 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.

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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 9 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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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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Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free Options

March 17, 2017

Give that bowl of classic chicken noodle soup a ginger and leek flavor upgrade!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsProduct 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.

One last warm, wintry soup for the season, ok?!

I’m staring out the window at more snow falling. On March 17…

It’s pretty safe to say I’m over it, but for the moment I’ll embrace the last of winter hanging on…as long as I have a warm bowl of soup like this to cheer me up!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsA chicken noodle soup make-over

My kids rarely tire of classic chicken noodle soup – in fact 9 times out of 10 when one of my girls requests soup, chicken noodle is definitely her jam. She asked for it a few weeks back and I decided to change things up a little bit. We were getting over a bit of a cold and I had some ginger to use up from making our cold busting ginger tea. It made simply the most amazing noodle soup we’ve had in a long time!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsAn early taste of spring!

We needed a bit of cheering up after fighting our cold, and the brightly colored rainbow carrots and fresh green leeks seemed like just the ticket – and made the perfect swap for the typical carrot and onion. Since I wanted the ginger flavor to shine, the leeks were a lighter background onion flavor, and the pretty yellow carrots were a hit with the kids.

Gluten Free Ginger and Leek Chicken Noodle SoupWhether you have special diet needs or not, we’ve got a noodle for that!

Gluten Free Options ::

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.

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsDon’t forget to pack the leftovers for school!

And work too! My husband loves his travel crockpot to warm up soup right at his desk without ruining all of the nutrients in the bone broth in a microwave. He keeps the base at work and just brings the liner home to clean and fill back up. You can read more about the thermoses I like to use for the girls at school here – they keep the soup very warm all the way to lunchtime!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsHere’s to happy spring thoughts coming our way!

Gluten Free Ginger and Leek Chicken Noodle Soup
Author: 
 
Ingredients
  • 3 TB friendly fat to cook in such as butter, tallow, coconut oil, or avocado oil
  • 2 medium carrots, peeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color)
  • 1 large stalk of celery, diced
  • 2-4 inch knob of ginger, peeled and grated (about 1 TB of grated ginger will leave a very mild ginger flavor and almost no heat. 2 TB of grated ginger will leave more flavorful heat to the soup - we like the heat!)
  • 2 large cloves of garlic, minced
  • 1 leek, leaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)
  • 1 bunch green onions, chopped (save some of the green to garnish the top)
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • 1½ cups shredded cooked chicken (Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken)
  • 6oz gluten free noodles
  • Sea salt and pepper to taste
Instructions
  1. Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
  2. Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
  3. Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.

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Classic Vegetable Soup

February 17, 2017

The classic nostalgia of that red can of vegetable soup, loaded with mineral rich bone broth and packed with nourishing vegetables, all in about 20 minutes!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!

A trip back in time!

A couple weeks ago I showed a quick Instagram Story about my prep day, and I just happened to be making a simple, quick, and frugal vegetable soup. One that I make quite often with varying vegetables depending on what I have in house.

I had mentioned that the flavor is very similar to those little red cans of veggie soup in the soup isle at the grocery store, and you all were very excited about learning how to make it! Even though the nutrition in those little red cans is not stellar, it really brings back a lot of memories for people, I think, and you really can make it taste amazing with real food so your kids can have the same memories!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!It’s all in the flavorful base…

That same sweet, tomato-y broth that the those store bought cans of veggie soup have is very easy to duplicate using real food! Something magical happens when you get that veg down in some butter and let a little time do some work on it. It sweetens the tomato paste as it cooks, and makes for a really delicious broth!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!If it’s in season, it will work!

The beauty of this soup is that it really can be tailored to the veggies your family likes, and what is in season. You can pack it out with as much veg as I do, or add more broth if you want it a brothier soup.

I like keeping the veggies pretty simple – similar to that in the red can, with a few favorite add-ins like mushrooms, and, because I’m always looking for a way to get green in, a couple handfuls of spinach always wilt in so easily adding more nutrient punch to this simple soup.

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!

Easy peasy lunch packing!

Because this simple vegetable soup freezes up so nice, it makes a great lunchbox addition. I shoot for a veggie at every meal, so for my kids, soup fills that veg gap a lot of the time. I like to freeze in quart containers for my crew so it is easy to pull out one container that will feed all 3 girls and myself for one meal. You can freeze in smaller portions if you need.

I can also send a quart container with my husband to work for the week that he can have here and there, warming it up in his travel Crockpot.

Toddler tips!

Sometimes those little guys have issues with “pieces” – I know I have one of those right now and there’s no rhyme or reason to it other than…she’s 3! She waivers between not caring about the pieces and caring very deeply about it, so I have a couple tips to save your sanity!

  • Blend it up! Most little ones are more apt to eating smooth, texture free soup so just buzz it up. I have gone from complete refusal to more than willing to eat the soup with just this approach. Choose your battle and just get it into them that way, I say!
  • Let them pick out what veggies are going in. If they get a say in it, they are more likely to eat it. You can set it all out in front of them and ask them to pick 2-3 vegetables they want (in addition to the onion, garlic, tomato paste etc). On that same note you can let them help you cook it too!
  • Make sure it is a good temperature. I don’t talk about this often enough, but most kids are really sensitive to extreme temperatures of food. In fact what is warm or sip-able to you, is most likely scalding hot to them. Same goes cold food. My toddlers always preferred lukewarm to room temp soup, and when it came to stuff right out of the fridge, I usually let it warm up on the counter for a bit.

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!Soup and crackers go hand in hand!

Here are some ideas for you to keep in the pantry for easy additions to the lunchbox packing!

Classic Vegetable Soup
Author: 
 
Ingredients
  • 3 TB friendly fat to cook in, such as butter, avocado oil, coconut oil, tallow, or lard
  • 1 small/medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 cups frozen organic green beans, cut into bite-sized pieces (fresh works too if it is in season!)
  • 1 medium potato, cubed
  • 6oz mushrooms, sliced
  • 1 cup frozen organic corn
  • 4 cloves of garlic, minced
  • 2 TB tomato paste
  • 1 15oz can diced tomatoes, drained (if tomatoes are season, use fresh!)
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • 2 big handfuls of baby spinach or baby kale
  • Sea salt and pepper to taste
Instructions
  1. In a large soup pot, melt the friendly fat, and add the onion, carrot, green beans, potato, mushrooms, and corn with a big pinch of sea salt. Cook over medium/medium-high heat for about 7 minutes until the veggies soften.
  2. Add the garlic and tomato paste, stir to combine, and cook for a couple minutes.
  3. Add the diced tomatoes and bone broth, and bring to a simmer for 5 minutes.
  4. Turn the heat off and wilt in the baby spinach, and then sea salt and pepper the soup to your taste.

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Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!

February 4, 2017

Cleaner oil, quick blender batter, 5 easy ingredients…what’s not to love in these simple gluten free crackers?!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!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.

When the sun shines up north in January….

You drop everything and get outside! Literally!

A couple weekends ago, it felt like mid-spring around here and we ditched our winter coats and snow boots for hoodies and rainboots! (Unheard of for January in Michigan!!) I quickly dropped all of my kitchen plans that weekend, and I was so glad I had these gluten free crackers to fall back on for quick, warm bowls of soup and crackers after our outside excursions!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Modern convenience…

Store bought crackers have really upped their game in the last handful of years, boasting organic labels and safer ingredients. And while many of them still use iffy oils, I have found myself leaning on them here and there in a pinch when life gets busy.

There is nothing wrong with that in my opinion!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Cheaper and cleaner.

But what if I showed you how to make a load of crackers for the pantry using a healthier oil in very little time, and for a fraction of the cost?! It is possible!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!#MomGoals

My biggest goal with this cracker project was to create something using as little ingredients as I could so it would be something I would actually want to do. When there is a counter full of ingredients, it just makes a project like making crackers every week less appealing. I wanted it to be something I could take 5-10 minutes on a food prep day to throw in the oven easily.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Fuss Free!

I also didn’t want it to be fussy. I have just about been there and done that with every cracker recipe on the planet. I have said before that I am not a baker…like not even close. I get zero joy out of figuring out batters and dough and trial and error-ing {usually lots of error-ing!}. I wanted a fuss free dough that rolled out easy so that, again, I would actually want to make these crackers!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!The perfect cracker texture

Crispy, light, and salty!

The texture and taste actually reminds me of Oyster crackers (that will take you back!)! They keep in a airtight container in the pantry for weeks without spoiling, and keep their crispy texture for whatever you are going to use them for.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Our favorite cracker uses!

Oh the possibilities!

  • Soup toppers and dunkers
  • Hummus or guacamole dippers (I don’t always have time to make my own hummus, and love the organic hummus at Costco if you are looking for one! I also like their organic guacamole in a pinch or if avocados are not available at a decent price – which definitely happens where I live! When looking at store bought, be sure you are looking at oils used as well as other added ingredients.)
  • Cheese and crackers
  • Nut butter, coconut butter, or cream cheese dippers

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Soup ideas for your crackers!

Because I had to share with you my obsession over bone broth based soups! There are so many ways to make getting bone broth into the kids – especially when they get to stir in some yummy crackers to their soup!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!I truly hope these crackers are able to become an easy part of your prep day!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!

5.0 from 2 reviews
Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!
Author: 
 
Ingredients
  • 2 cups Namaste Gluten Free Flour Blend (I pick mine up at Costco. I think other GF flour blends will work but you might have to play around with water amounts - start with less water and you can always add more if you need. I hear the Trader Joe GF flour blend is similar to the Namaste, but I don't have a TJ's near me to look - if someone wants to comment below if they try it, that would be helpful!)
  • ¼ cup avocado oil (I pick mine up at Costco. I think melted butter or coconut oil would work too)
  • ½ - 1 tsp sea salt (depending on how salty you like your crackers)
  • 1 tsp raw honey
  • 1 cup water (again, if you are using a different GF flour blend I would start out with less and add more if it needs it just in case absorbency is different)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Put all of the ingredients into your food processor and blend to combine until the dough comes together in a ball.
  3. Divide the dough between 2 Silpats (or 2 pieces of parchment paper). Lay plastic wrap over the top of the dough and, using a rolling pin, roll the dough out as thin as you can make it fit the Silpat. Get a butter knife wet with water and make the crackers the size you want. A pizza cutter would work well here too.
  4. Sprinkle sea salt to the top of the crackers if you want, and bake at 400 degrees for 15 minutes (I like to rotate the pans about halfway through). You can check them around the 10 minute mark in case our ovens run differently. After 15 minutes, turn the oven off BUT keep the crackers inside the oven for another 10 minutes or so to crisp up/dehydrate all the way. They will continue to crisp up as they cool.
  5. Store your crackers in an airtight container in the pantry.

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Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!

January 12, 2017

Soft and buttery biscuits to go with everything from soup to a plate of breakfast eggs!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!

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.

So I’m thinking we could all use a little biscuit love to get us through mid January?!

We eat a lot of bone broth based soups all year round, but in the winter we have it daily here in our frozen tundra we call home! Somehow we make it outdoors every day despite the snows and wind chills least momma, ahem, I mean the kids go completely stir crazy. That means warming soups are on the menu most days of the week to take off the chill.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!And every bowl of soup deserves a piece of bread to go with it!

Even better, every bowl of soup deserves a butter biscuit to go along with it. These savory butter biscuits are the perfect match for a warm bowl of soup packed with so much buttery flavor. The kids will be all over these, and I’m willing to bet even the most skeptical gluten lover will too!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Lighting fast, 5 minute blender dough is my answer to a busy day!

I have been using my Instant Pot weekly to make one huge pot of veggie soup for the whole family to eat from throughout the week – what good is a super fast prep soup if the biscuits are going to take forever to make?

I can get these biscuits onto the tray faster than it takes my oven to preheat! I’ve been testing these out for the last month with my weekly pot of soup. Once I get my soup in the pot and pressure cooking, I can have the biscuits done by the time the soup is done!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!The perfect weekend project, and some freezer pro tips!

Weekends are perfect for making a huge pot of soup for the family. You can double or triple up some biscuits into the freezer to save for your busiest weeknight. My biggest suggestion if you plan to freeze them is to wrap them up individually as soon as they cool off and get them right into the freezer. This locks in the moisture that can sometimes end up ruining gluten and grain free baked goods after they have been baked.

On your busiest weeknight, all you have to do is pull the biscuits from the freezer, pop them on a tray and into your oven to thaw and warm through. With my oven, all I have to do is set the tray in and preheat to 350. I turn it off from there and they are perfectly thawed and warmed through. Every oven runs differently so play around with yours. You can have the perfect, hot out of the oven bread to go with dinner every time!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Don’t forget about breakfast!

These are my go-to right out of the freezer for fast morning momma fuel with a cup of leftover soup and some fried eggs. So fast! The kids will love a side of cheesy scrambled eggs and some fruit with their biscuit and you can feel good about starting their day off with stable blood sugars.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Flour swapping answers!

I chose coconut flour for these biscuits for a few different reasons. First, I already have a staple biscuit in our house with some grain. I am not against grain in the least for those who can digest it! (By the way the squash drop biscuits I’m speaking of freeze just as great as these to keep on hand!) We handle gluten free grains in our house just fine, and I think they definitely have a time and a place. I don’t, however think, at least in my family, that we need to have grains at every single meal. It is nice to have a grain free biscuit option if we have already had enough grain for the day.

I also love using coconut flour because it is a great source of fiber, protein, and fat. It really makes every bite count for those little guys with little stomachs, and it makes a really great start to the day instead of shooting blood sugars up only to crash an hour later.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Nourishing soup recipes to enjoy with your biscuits

All of these soups pack well and freeze well! Use your school thermos for the kids and a travel crockpot for yourself if you are away from home during the day! You can have a warm meal on the go!

Pre-heat your oven to 375 degrees. Put everything except the egg into your food processor, and pulse/blend until the butter is smaller than pea sized pieces. Add the egg and blend until the dough forms a ball. Pinch off your biscuits, gently roll them, and flatten a bit onto a Silpat or parchment paper lined baking tray. I always make 5 biscuits with this recipe. Bake at 375 degrees for 14 minutes. Let the biscuits cool a good 5-10 minutes before handling so they can set up.

5.0 from 4 reviews
Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!
Author: 
 
Ingredients
  • ½ cup cold butter, cubed
  • ⅓ cup coconut flour
  • ¼ cup grassfed cold soluble collagen
  • 1 tsp aluminum free baking powder
  • ½ tsp dried thyme (dried rosemary, oregano, or and basil work too depending on what you are serving the biscuits with!)
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 2 eggs (if you are egg free I do think 2 flax eggs would work here - they might not puff up as much but it would still work - perhaps add a bit of baking powder for the rise? Let us know in the comments if you try something!)
Instructions
  1. Pre-heat your oven to 375 degrees.
  2. Put everything except the egg into your food processor, and pulse/blend until the butter is smaller than pea sized pieces.
  3. Add the eggs and blend until the dough is combined well.
  4. Scoop some of the dough with a spoon, gently roll them, and flatten a bit onto a Silpat or parchment paper lined baking tray. I make 5-6 biscuits with this recipe.
  5. Bake at 375 degrees for 14 minutes. Let the biscuits cool a good 5-10 minutes before handling so they can set up.

 

 

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Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

January 12, 2017

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions 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.

I really should have known better…

Last year when I started playing around with my Instant Pot a bit more, I fell in love with making some of my staple soup recipes in much quicker time. It meant that I could have veggie soups on the table most days of the week – and for this busy work at home mom with 3 kids under 7 years old, that meant…a lot!

We were blown away at how fast I could make a huge pot of soup, but something was missing…

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Butter and time….

I had gotten into the habit of just tossing everything in and hitting go, foregoing that precious little “Saute” button that our Instant Pots come with. A 5-10 minute butter sauté with some key veggies (namely the aromatics like onion, carrots, celery, etc), takes a pot of soup from good to amazing.

As those aromatics cook with a little butter and sea salt their flavor changes and brings a sweetness and depth of flavor to the soup that will hook in just about any hesitant soup eater.

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Back to the basics…with a little modern convenience thrown in!

So when it comes to my Instant Pot I’ve gone back to my traditional cooking roots to get that flavor, and am still enjoying the convenience of a quicker cook time than the stovetop would yield. Whether you are a novice cook, or a seasoned foodie I think we would all agree that an extra 5 or 10 minutes to get amazing flavor is worth it – especially when it will be devoured as quickly as this pot of soup did!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}The best of winter!

So some of us don’t think of very many veggies being in season in the winter (at least those of us with snow piled knee high!). While there certainly isn’t the abundance that late August brings, you really can find some great seasonal vegetables to use.

Sometimes our grocer is hit or miss on a few of these items, but I would say that the vast majority of us have access to most of this list to at least pair a couple items together with staple onion, carrot, celery aromatics and make a really great soup! Just be sure you include at least one “sweet/creamy” starchy veg such as one of the squashes, sweet potatoes, or potatoes to balance out the sometimes bitterness that dark winter greens can have.

  • Leeks and/or onions
  • Parsnips and/or carrots
  • Celeriac and/or celery
  • Fennel
  • Brussel sprouts
  • Cabbage
  • Sweet potato
  • Winter squash (buttercup, butternut, acorn – whatever you can find!)
  • Winter greens (kale, chard, spinach)
  • Potato
  • Cauliflower
  • Broccoli

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}At home comfort in a pack-able meal!

This entire pot of soup didn’t even last a week in my house! Between lunch that day, packing some up for my husband’s Travel Crockpot for work lunch, my breakfasts, school lunch thermoses, and my toddler’s tea cups, it was G.O.N.E.!

If you have never used a Travel Crockpot before, and you work away from home, boy are you about to be mind blown! We actually have 2 of these so that my husband can bring multiple meals to work. He keeps a warming base at work and we have 2 of the liners that he brings home to wash and re-fill. Oftentimes he likes to bring soaked oatmeal for breakfast in one liner, and soup/dinner leftovers in the other. It is really great for those who are gone from home most of the day. If you want to read more about how to “temper” a school lunch thermos for the kids so their soup is nice and warm at lunch, this article explains that better!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

5.0 from 6 reviews
Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}
Author: 
 
Ingredients
  • ¼ cup butter
  • 2 medium onions, roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
  • 2 medium/large parsnips or carrots, peeled and roughly chopped
  • 1 celeriac, peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
  • 5-6 cloves of garlic, smashed
  • 10 large brussel sprouts, ends cut and discarded (you can use more if your sprouts are small)
  • ½ medium butternut squash, peeled, seeded, and roughly chopped
  • 1 small sweet potato, roughly chopped
  • 1 handful kale, roughly chopped
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • ¼-1/2 tsp chipotle pepper or cayenne (optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!)
  • Sea salt/pepper to taste
  • Parsley to garnish (optional)
Instructions
  1. Set the Instant Pot to "Saute," melt the butter in the bottom of the pot, and then add in the onion, carrot, and celeriac with a big pinch of sea salt. Saute the veggies for about 10 minutes stirring occasionally while you chop up the rest of the veggies.
  2. Turn off the Saute feature and toss in the rest of the veggies and the bone broth.
  3. Put the lid on, close the valve, and press "Soup". Bring the time down to 20 minutes, and it will turn on automatically. Once the pot comes to pressure, the 20 minutes will count down.
  4. After the 20 minutes of pressure cooking is done, turn the pot off, and open the valve to let the pressure out. Puree the soup with a handheld blender or in batches in a regular blender. After the soup is pureed you can sea salt and pepper to your taste. Garnish each bowl with parsley if you wish.

Stovetop soup instructions

The best part about this section is that it really isn’t much different than using the Instant Pot!

You can still save a bunch of time by just coarsely chopping your veggies – no need to be a perfect dice when it is all going to get pureed anyway! Simply saute the aromatics in butter like the first step. Then add in everything else, bring the whole pot to a simmer, cooking until the veggies are tender. Simmer it at the back of your stovetop so that you can tend to babies, clean up the kitchen, or fold laundry while it simmers away. I did this for literally years dear mommas…I have only had an Instant Pot for a year and a half! Fancy tools are so great, but you really only need a good soup pot if we are being honest!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Biscuit and cracker ideas to go with your soup!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

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Smoky and Sweet Chicken and Pumpkin Corn Chowder

October 21, 2016

Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!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.

Apple picking, hayrides, fall color hikes, pumpkin carving, and costumes, oh my!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!

October has become such a busy month since having older kids in the house! I am such a summer girl, but over the last couple years, I have really grown to love all of the fun fall activities that October brings…as well as all of the warm meals that go along with it!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Daily bone broth is one of my simple, daily goals for keeping my crew of kids healthy all season, and sometimes we need a little soup change up!

Even though I am sure this will most certainly become an adult favorite in the home, I really wanted to bring up trying this soup with the kids too. I think you will be surprised at how little ones will like the smoky flavor of chipotle. It has a milder, more flavorful heat that tastes so good. Two of my babies really took to heat as little ones and never really skipped a beat.

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!So what about those littles that aren’t keen on spicy food?!

I have one of those! When she was really little I simply used less spicy heat, and then would add more heat to the plates my husband and I were eating from. It’s simple enough, and still trains the taste palate of your little one for a new meal. When it comes to something like soup or chili, I tend to season with the heat we like, and then “cool” her bowl down by stirring in sour cream or coconut milk/cream – it works SO good!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Creamy and comforting without the dairy! But what about that corn?!

If you can’t eat corn (remember corn is a grain – so if you are grain free listen up!), I have a couple of swaps for you! I think the best swap is using either chopped or “riced” cauliflower. You can cook it right alongside the potatoes if they are chopped, and if it is “riced”, simply add it in when you put the garlic in since it doesn’t need a long cook time. I also have tried diced sweet potato and think that works well (add this right in with the potatoes).

That secret step of blending up half the soup before putting in the chicken is what gives the soup it’s creamy texture! No dairy or flour needed!

Smoky & Sweet Chicken & Pumpkin Corn Chowder :: Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!Take advantage of those sweet little pie pumpkins over the next couple months and make that broth super creamy and sweet!

Flavorful soups are the a fun way to make nourishing bone broth a part of everyday. Mineral rich seasonal veggies not only bump up the mineral profile but can also bring amazing flavor and make a daily bowl of soup more interesting and fun!

That secret step of blending up half the soup before putting in the chicken is what gives the soup it's creamy texture! No dairy or flour needed!

5.0 from 5 reviews
Smoky and Sweet Chicken and Pumpkin Corn Chowder
Author: 
 
Ingredients
  • 1 pie pumpkin
  • ¼ cup friendly fat to cook in such as butter, avocado oil, lard, or coconut oil (I happen to love this soup with a good TB of the friendly fat coming from bacon grease - it gives it a really great flavor!)
  • 1 large onion, diced
  • 4 medium/large yellow potatoes, small cube or diced (smaller is best if serving to kids but if you like bigger chunks go for it!)
  • 1 large carrot, diced
  • 3 large cloves of garlic, minced
  • 1½ quarts bone broth (if you want a much thicker broth you could use just 1 quart)
  • ½ tsp chipotle powder (this leaves a mild, kid friendly smoky heat - if you prefer it spicier (like I do!) you can add a full teaspoon or just add more to the serving in your bowl. Sour cream or coconut milk can tame the heat for little ones if you want to go that route too!)
  • 2 cups cooked chicken, cubed (use leftovers from roasting a whole chicken, doing a slow cooker whole chicken, or Instant Pottting a whole chicken!)
  • 2 cups frozen organic corn (I get mine at Costco)
  • 1-2 cups baby spinach, chopped
  • Sea salt and pepper to taste
Instructions
  1. Preheat your oven to 425 degrees. Place your whole pumpkin in a baking dish, and roast at 425 degrees for 50 minutes. Slice the pumpkin in half to cool, scoop out the seeds, and puree in a food processor or blender. (You could skip this step entirely and use a can of pumpkin if you are stretched for time! Keep in mind canned pumpkin is typically other squash so it is darker orange in color and will just give the soup a different color - it will still be pretty and so delicious though!)
  2. While you are waiting for your pumpkin to cool, start your soup. Melt your friendly fat in a large soup pot and add the onion, potatoes, and carrot with a big pinch of sea salt and stir to combine. Cook on medium heat, stirring occasionally, for about 7-10 minutes until the onions are translucent and the potatoes are fork tender.
  3. Add the garlic and cook for a minute.
  4. Add the broth, pumpkin puree, and chipotle powder, and stir to combine. Bring to a low simmer and then turn the heat off or down to low. Scoop out about half of the soup to a medium mixing bowl and blend with an immersion blender (or scoop the soup into a blender to blend) until smooth.
  5. Return the blended portion of the soup back to the soup pot, add the chicken and corn, and bring to a low simmer for a 5 minutes. Turn off the heat, add the spinach to wilt in, and then sea salt and pepper the soup to your taste.
  6. Again, for the little ones in the house, you can add sour cream or coconut milk to their bowl to tame any heat. You can also puree the soup entirely for little ones that are funny about "chunks" in their soup.

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Roasted Eggplant and Tomato Soup

July 16, 2016

Summer’s prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy 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.

Summer is the perfect time of year to enjoy fresh picked and abundant tomatoes in a new way!

Last weekend I was enticed by some brightly colored heirloom tomatoes I just knew I had to have! My girls and I could eat them sliced plain for days, but I just couldn’t help turning that beautiful color into some soup that I could store away for a cool day this fall.

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Simple soup purees are great way to get nourishing, mineral rich bone broth in the kids multiple times per week.

They pack up so easy in school lunch thermoses! Not only are soup purees great for giving the school aged kids a veggie boost, my babies and toddlers always had an affinity toward these easy to eat, mildly sweet to the palate veggie soup purees. Pour some in a small tea cup and watch them slurp it down. You can use straws for the toddlers to keep the mess down – and they think that is pretty fun too!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

There are so many summer vegetable combos that make delicious, kid friendly soups.

For this soup recipe, I dressed up our favorite fresh tomato soup by roasting some colorful heirloom tomatoes with creamy eggplant which grows abundantly this time of year. Roasting gives the veggies a sweet depth of flavor that makes the soup taste really good. Of course a handful of garlic and an onion always help that out too!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Take a family trip to the farmer’s market this week!

You can have the kids search out their favorite color tomatoes and a beautiful deep purple eggplant to make their soup with. It is a fun afternoon project that the kids will eagerly eat with a grilled cheese sandwich and look forward to having packed in their school lunches this fall!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

5.0 from 1 reviews
Roasted Eggplant and Tomato Soup
Author: 
 
Ingredients
  • 1 medium eggplant, coarsely cubed
  • 4 large tomatoes and/or heirloom tomatoes of any color, seeded and sliced coarsely
  • 1 yellow onion, coarsely chopped
  • 6 cloves of garlic, smashed to remove the peel (no need to chop)
  • 4 TB friendly fat to cook in such as olive oil, melted butter, coconut oil, or avocado oil
  • 4 tsp sea salt
  • 1 tsp pepper
  • 1 quart bone broth
  • 1 tsp oregano
  • 1 tsp basil
  • Optional raw milk, sour cream, or coconut cream to stir in each bowl.
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
  3. When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth. Taste for sea salt and pepper to your liking.
  4. You can garnish with a dollop of sour cream, or stir in some raw milk or coconut cream if you wish. It is just as creamy and delicious without if you can't have dairy or don't have access to coconut milk. I love the richness the raw milk or sour cream gives - I have also found that a drizzle of olive oil gives that same rich, buttery feel.

For more nourishing meals you can follow my Nourishing Staples board on Pinterest!

More real food recipes you might like:
Instant Pot Summer Veggie Soup

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Fresh Tomato Soup

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!
How to Make Bone Broth

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!
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Instant Pot Summer Vegetable Soup

July 15, 2016

Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer 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.

Some say summer isn’t really soup season and I totally beg to differ!

I make the same if not more soup in the summer because, oh! The variety of veggies available! I live in the equivalent of a frozen tundra during the winter months, and while our local grocer has a variety of veggies from around the country, I can’t always afford the out of season pricing.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

But summer! Oh how I love our farmer’s markets and grocers in the summer!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Pennies on the dollar you can create the most amazing flavor profiles on super nourishing soups for the whole family.

This is the time of year not only to train your little one’s taste palates to seasonal produce, it is also the time of year to take advantage of seasonal pricing and stock up your freezer. Come January it is so nice to pull out a jar of summer vegetable soup to warm up to.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This summer I have been playing around with my Instant Pot for our summer soups, and let me tell you – this has been such a game changer for me.

Not only does it save me heating up the house with a pot of soup, it also saves me time. Contrary to what most may think of me, I don’t, in fact, love being around my kitchen all day. Especially when it comes summer. I have to soak in all that precious daylight and warmth that I can before our snow season comes back!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Super rough chop and blend it all down is the name of my game for these seasonal veggie soup.

Not only is this method very time saving, it makes for a delicious, sweet blended flavor as well as making it very kid friendly to serve. Pour a little in a small tea cup with a small straw and serve it to those first foods babies and toddlers – they will slurp up every last drop! Pack it up in the school lunch thermoses to give those growing kids a yummy mineral boost to finish off their school afternoon.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great summer veggies to try!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Here is a list of great in season summer veggies to use in your summer veggie soup!

  • Zucchini
  • Summer Squash
  • Green Beans
  • Eggplant
  • Bell peppers of all colors
  • Hot peppers (you can scoop the ribs/seeds out to eliminate the heat – jalapenos are actually nice and sweet!)
  • Carrots
  • Chard
  • Tomatoes & Heirloom Tomatoes
  • Tomatillos
  • Shelling peas/beans
  • New potatoes
  • Summer herbs such as basil, dill, and parsley
  • Corn (this is a grain, so if you are grain free just leave this out!)

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup
Author: 
 
Ingredients
  • 2 quarts bone broth
  • 1 medium onion, peeled and quartered
  • 6 cloves of garlic, peeled and smashed
  • 1 small/medium eggplant, coarsely sliced into rounds
  • 2 large tomatoes, seeded and coarsely sliced
  • 1 medium zucchini, coarsely sliced into rounds (green beans work well here too)
  • 1 medium summer squash, coarsely sliced into rounds
  • 1 cup corn (We have a non-GMO organic farmer we buy from or use Costco's organic frozen corn. If you cannot have corn or grain, you can swap this for a couple of sweet carrots or potatoes!)
  • ½-1 cup green beans (I just grabbed a quick handful from the garden - no chopping just threw them in!)
  • 1 small orange bell pepper, seeded and coarsely sliced
  • 1 small red bell pepper, seeded and coarsely sliced
  • ½ cup fresh basil, chopped, or 2-3 tsp dried basil
  • Sea salt/pepper to taste
Instructions
  1. Everything into the Instant Pot, put the lid on, and close the valve.
  2. Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  3. When the soup Instant Pot is done cooking, release the valve to let the pressure out, remove the lid, and use an immersion blender to puree the soup until smooth. Add sea salt and pepper to your taste.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:
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Instant Pot Spring Vegetable Soup

June 3, 2016

No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

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.

Confession…

Other than bone broth and an occasional whole chicken on a busy week, my Instant Pot has gathered some dust over the winter…

Cooking is a relaxing, stress reliever of mine. So cooking stovetop is a labor of love to me, and I really don’t mind it!

But as our schedules started getting more packed this spring, and the weather begged us to be outside more and more, my focus turned to figuring out this convenient Instant Pot cooking so we could still eat nourishing meals without so much kitchen time.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

My toddler especially has become fond of my Instant Pot veggie soups. She has been teething 2 year molars this spring and raw veggies are tough to get her to enjoy. It is pretty typical at this age (from my experience at least), so I don’t sweat it, and get the veggies down in more cooked form until my toddlers can manage chewing raw veg better.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

It makes for a great way to getting nourishing bone broth in (which, by the way, you can make quick in the Instant Pot 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.

Spring is a time for fresh, detoxing greens and mineral rich roots. Our spring tends to linger around where I live so gathering fresh local spring veggies is pretty easy even into June. It is nice to use the entire vegetable – including the green tops that so often people toss away!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

The veggies I used in the recipe here only scratch the surface of the possibilities! Change things up as much as you want. I always try to be sure to have some “sweeter” veggies such as carrots, golden beets, peas, potatoes, and even radishes (they are spicy when raw but when they are cooked they are soft and sweet like a potato) to offset any bitter greens.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

The best part just might be how “one pot” this whole soup is. Toss all the veggies in and after it pressure cooks, just puree right in the Instant Pot with an immersion blender!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great spring veggies to try! Here is a list of great in season spring veggies to use in your spring soup!

  • Beets or golden beets (I have used golden beets and the color is beautiful!)
  • Spring greens such as nettles, baby spinach, chard, and green tops from radishes and/or beets
  • Peas
  • Leeks
  • Cabbage
  • Asparagus
  • Garlic Scapes
  • Green Onions
  • Celeriac
  • Carrots
  • New potatoes

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.

Don’t forget this soup is great for all ages!

Soup purees are a great way to introduce veggies to babies ready for solids. Just serve on a spoon, in a mug with a small straw, or let them drink it right out of an open cup! And since this soup freezes so great, it makes the perfect pull out thermos soup for school lunches!

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.

5.0 from 2 reviews
Instant Pot Spring Vegetable Soup
Author: 
 
Ingredients
  • 2 quarts bone broth
  • 1 medium onion, peeled and quartered
  • 1 head of garlic (peel the cloves but you can leave them whole!)
  • ½ lb spring greens such as nettles, baby spinach, radish greens, beet greens (about 5ish cups)
  • 5-6 small/medium carrots, tops removed
  • 1 bunch radishes (about 10 or so radishes. If your radishes are small you can use more. You can leave the tops right on!)
  • 1 bunch asparagus, tough ends discarded
  • 1 medium leek (Discard the green top and slice length-wise to wash out the sand from the insides - no need to chop further!)
  • Sea salt/pepper to taste
  • Optional raw cream or whole sour cream, and fresh chopped chives to garnish
Instructions
  1. Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
  2. Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  3. When the Instant Pot is done cooking the soup, release the valve to let the pressure out, remove the lid, and use an immersion blender (or pour the cooked soup into a regular blender) to puree the soup until smooth. Add sea salt and pepper to your taste.
  4. Garnish each bowl with raw cream or sour cream, and freshly chopped chives.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:

20 Minute Spring Stir Fry with Garlic Butter Sauce

20 Minute Spring Stir Fry with Garlic Butter Sauce :: Weeknight dinner friendly, this 20 minute spring stir fry with a garlic butter sauce will satisfy on the busiest of spring evenings!
Spring Roasted Asparagus and Garlic Stinging Nettles Soup

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!
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Crispy Plantain Crackers :: Great for toddlers, kids, and adults! Gluten, Egg, Nut, & Dairy Free!

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Roasted Asparagus and Garlic Stinging Nettle Soup

May 21, 2016

Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

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 spring seems to be flying by and we are enjoying all of the activities that it brings!

My spring weekend goals always included meals that are simply as hands free as possible. After months in the cold weather, we just want to be outside.

Last weekend was on the chilly side, though we still had some yard and garden work to finish up, and I noticed my stinging nettles were ready to harvest. Those fresh spring rains we had the weekend before really kicked their growing into gear and the tender, young greens at the tops of those plants are perfect for a spring soup on a chilly day.

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

Stinging nettles are a vitamin and mineral rich powerhouse that can add into just about any recipe so long as the “sting” is cooked out of them. Give them a quick steam and add them to a green smoothie, wilt them into your favorite stew or stir fry, or blend them up with a fresh green soup like this roasted garlic and asparagus soup, and you can add an abundance of nutrients to your bowl.

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

Many people have stinging nettles growing in their backyard and, as long as you haven’t sprayed chemicals or fertilizers, those stinging nettles are free backyard greens to use in your meal planning – and boy do they grow and multiply! I like to harvest the tender young leaves from the top and they will just keep re-growing throughout the season. Be sure to wear gloves to protect your hands from the sting – one nice thing about this soup is that since the soup is pureed, I just pick the leaves with my gloves on, give them a good wash and dump them right into the soup pot without touching them! No chopping needed! (This is a great post about the “how-to” for stinging nettle harvesting if you have never done it before. I also like this post about how to harvest and cook with stinging nettles.)

But wait! If you don’t have access to fresh stinging nettles, you can buy dried nettles and use that!

Of course this time of year is just brimming with asparagus as well and together with drool worthy roasted garlic this green soup is not only loaded with nutrients, it also tastes amazing!

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

It made a great, quick weekend lunch and the leftovers packed up in the school thermos for an easy to pack school lunch.

Roasted Asparagus & Garlic Stinging Nettle Soup :: Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!

Roasted Asparagus and Garlic Stinging Nettle Soup
Author: 
 
Ingredients
  • 5 TB butter, divided
  • 1 bunch of asparagus, tough ends discarded
  • 9-10 cloves of garlic (about 1 head of garlic)
  • ½ large onion, sliced
  • 2 cups fresh stinging nettles (Be sure to use gloves while handling so you don't get stung. If you don't have access to fresh nettles, you can use about ¾-1 cup of dried nettles.)
  • 1½ quarts bone broth
  • Sea salt and pepper to taste
  • Optional whole yogurt or sour cream to top each bowl of soup, fresh raw cream or coconut milk to stir in
  • Optional freshly chopped chives to garnish
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
  3. While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
  4. Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
  5. Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
  6. Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
  7. Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too!

For more nourishing food ideas, you can follow my Nourishing Staples board on Pinterest!

More real food ideas you might like:
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Spring Inspired Coleslaw
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Dandelion Spring Salad With Simple Garlic Oil Dressing
20 Minute Spring Stir Fry with Garlic Butter Sauce

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How To Make A Nourishment Package For Postpartum Mom

February 19, 2016

Bring back the practice of caring for postpartum moms with these nourishing ideas to take to a new momma in your circle.

How To Make A Nourishment Package For Postpartum Mom

This post has been right at the tip of my heart to share for almost a year now.

While the heartbeat of the passion behind the Raising Generation Nourished blog message revolves around nourishing our next generation of kids, in all reality the goal of raising a healthier generation of kids begins right at the very beginning…with momma.

My sweet friends I am so encouraged by what I read and see today for postpartum momma care compared to what I saw and experienced almost 7 years ago as a brand new momma myself (which was practically nothing). We have a ways to go in my opinion, but the rise of a generation of women that are choosing to care for themselves and the women in their tribe is breaking down walls of generations of women that have had to walk through the season of postpartum alone.

My very first postpartum experience was one drenched in severe postpartum anxiety.

I had a massive hemorrhage after I delivered her to the point of them almost losing me, and my body was just flat out not working right. Top that off with a very “Type A,” get-it-all-done-myself type of personality, and it was a recipe for disaster.

I was horrible at asking for help. Honestly, I’m not sure what new mom is. My postpartum experiences are what have brought about this practice of making my new momma nourishment packages.

I promised myself that if there was a momma in my circle, they were going to be cared for without them having to ask for help.

How To Make A Nourishment Package For Postpartum Mom

Because about 5 days into being a new mom I think I would have given just about anything to have someone take care of me a little. YES my husband was *amazing* – he literally sat next to me to feed me for weeks while I was figuring out nursing. But there is just something about women taking care of other women. That whole “it takes a village” thing…

So here are some of my suggestions to include in your own nourishment packages! These are just some ideas to get the ball rolling – I hope it serves as an encouragement to you to take care of the mommas in your circle. Because really if we have a goal of raising a nourished generation, it really does start with momma.

And before I get to the list I just wanted to take any new mommas or soon to be new mommas aside for a second and share with you a little something…

Young momma, this encouragement is for you. It is ok to accept help – yes you are going to need help if you want to maintain your health, and that is a promise. You, dear momma, are the heartbeat of the home. When you are taken care of the rest of the house will run within a beautiful rhythm. You are worth caring for – your baby is worth having a momma that is cared for.

How To Make A Nourishment Package For Postpartum Mom

Ok! Onto my nourishment package staples!


Nourishing, Replenishing, Nutrient Dense Food

This is sort of a given, but I wanted to share with you some of the food staples I bring to young moms to replenish their body postpartum. The goal here is super nutrient dense – but also easy prep without being processed. It seems like a tall order but it is so do-able.

The key is to just double batch for your family so you aren’t overdoing yourself trying to take care of someone else too. Meals, soups, breakfast cookies, snacks etc all can be easily double batched to feed your family for a meal and another one in need.

If you have a staple meal you love to bring new moms go for it! I would encourage you to sneak in a little grated liver if it is a meat dish as momma and baby would really benefit from the added nutrients from grassfed liver.

How To Make A Nourishment Package For Postpartum Mom

Bone broth rich soups are my staple meal and I pack spinach lasagna soup most of the time. I just cook the soup to the point of adding the noodles and stop. I pack up the brothy soup part in a freezer safe container and the noodles in a separate bag with instructions to bring the soup to a simmer and add the noodles. It is a very easy prep that anyone in the house can make from the new momma to daddy or a relative that might be visiting. The other great part about this soup is that it is super kid friendly with all the noodles. If there are other little ones in the house it helps to have them fed well too! It really does taste like lasagna when you top it with cheese too – I have had rave reviews of kids eating this one that aren’t used to real food styles of eating.

I also like to pack in smaller jars of easy brothy lunch soups that can go in a mug easily to sit next to momma while she nurses. Simple soup purees like squash soup, broccoli soup, and tomato soup work well, and will get momma extra broth for mineral boosting and recovery that she needs.

You can also pack momma’s freezer with breakfast cookies to make for quick midnight nursing snacks or early morning pre-breakfasts. They are also a favorite of any other little ones that might be in the house and make for an easy breakfast for mom to serve. You can try these Ultimate Breakfast Cookies, Lemon Breakfast Cookies, or Molasses Breakfast Cookies.


Herbal Recovery Tea

There are so many combinations you can pick from in this category. My goal here though is zeroed in focus on replenishing momma’s minerals and hydration from having a baby. Teas for boosting milk supply are great, and momma may already have some of those, but again…the focus here is on mom. If momma’s minerals are being replenished, then believe me, the milk will follow.

How To Make A Nourishment Package For Postpartum Mom

I like to mix a pint jar of nettles and hibiscus with instructions to just steep a tablespoon of herbs per quart jar of hot water into an infusion. Making nettle infusions was absolutely key in my energy as a new mom as well as my milk production (and yes I was one of those that really struggled with nursing supply – I had to work my tail off for my milk). It is also a good way to hydrate mom without diluting all of her minerals with too much water.

You can read more about how to make herbal nettle hibiscus infusions here – while the post is geared toward kids, the method is the same for adults as well.


Replenishing Mineral Bath Salts

It is so easy to lose yourself in those first few months (probably more like the whole first year!) after having a baby. You literally eat, sleep, and breathe a newborn, and as wonderful as it is, there is a big problem if momma is not taking some “me time”. Twenty minutes momma. You are allowed 20 minutes to not be attached to baby, cleaning a house, or tending to other little ones.

Ok I’m getting the feeling maybe that wasn’t heard so I will step on my soapbox here a minute and make it more clear…

Momma…you are allowed to take care of yourself with some alone time.

How To Make A Nourishment Package For Postpartum Mom

Ok, whew! Now that that is out of the way, let’s talk about mineral baths. My sweet friend Jessica from Simply Health Home was the one that really got me started on postpartum baths. This was key in not only my physical recovery…but my mental recovery. The whole “me time” thing. A good friend is one that will be honest with you – and she was persistent on being gently firm with me about taking some alone time and she taught me a lot about how to add different salts to baths for recovery after baby.

I typically write momma a little reminder note attached to quart jar of bath salts to take some time for herself. I like to put 1 cup of epsom salt, 1 cup of magnesium flakes, 1 cup of baking soda, and 1/2 cup dead sea salt in the jar. You may add a couple drops of lavender essential oil if you wish, though keep in mind not everyone tolerates essential oils in a heated environment like a warm bath (I am one that cannot) so I tend to leave them out unless I know for sure. She can pour the whole jar into a bath and enjoy some time to gather her thoughts and take care of herself.

Ok! So keep me posted on your endeavors! I would love to see your nourishment packages for the new mommas in your life – tag me up on Instagram, Twitter, or Facebook! We are truly all in this together – I’m determined to change what postpartum care looks like by the time my girls become mommas.

Batch Up Meals Cold & Flu Season Instant Pot Nourishing Staples Real Food 101 Real Food Tips Soup

Instant Pot Bone Broth

February 3, 2016

Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

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 or service I wouldn’t use on my own family.

This has been a game changer friends!

Honestly I have spent years without thought simmering my bone broth stovetop or through the night in a slow cooker. It has become such second nature that when I started hearing about people using their pressure cookers to make bone broth in just a couple hours I sort of skimmed right past. I had my “routine”. My method.

And with a house full of kids, autopilot is crucial to my daily flow!

I wasn’t convinced I would switch making my bone broth to my Instant Pot when I received it last fall. Because it is smaller than what I typically make bone broth in, I couldn’t see myself making bone broth more frequently to equal the amount I was making once a month in my slow cooker, huge stockpot, or oven roaster.

And then this year happened! Busier school and homework schedules, an added preschool schedule to the elementary routine, a book deal & daily blog work, and a feisty toddler have really dwindled my kitchen hours down.

I have to be smart about my kitchen time.

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

And the Instant Pot helps me do that. Bone broth can be made so hands free and fast. There is no planning out to remember to turn off the slow cooker – or planning to be home while the stockpot on the stove simmers for hours and hours. And the gel! Oh that glorious, nourishing gel is still there as well as all the maintained properties of properly prepared bone broth!

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

If you are new to bone broth, this recipe is for you! You can’t find a more nourishing, power packed food – period! If you have never read “Broth Is Beautiful”, I highly recommend it so you can fully understand what amazing food you are making!

If you are a seasoned bone broth foodie, this recipe is for you too! If your little heart pitter patters every time you get to use your stock pot to make something amazing…don’t worry. You don’t have to retire your beloved pot! Use your Instant Pot to your advantage when your time is short. Leverage your kitchen time – you will have more bone broth on hand to make those amazing slow cooked soups at the stove 😉

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

A quick note on the bones!

Rich, flavorful broth comes from bones that have been cooked, so if you happen to pick up bones from your farmer at the market (sometimes called beef soup bones, or marrow bones), or you have a load of bones from ordering a half or whole cow or pig, or from that big deer hunt, just give those raw bones a quick roast before using them for broth. I typically just toss them on a sheet pan and roast them at 400 degrees for 45 minutes. If you are making a beef roast or whole chicken in the Instant Pot, you can just toss the bones right back into the IP after you strip the meat for your broth making! So easy!

5.0 from 11 reviews
Instant Pot Bone Broth
Author: 
 
Ingredients
  • Cooked bones/carcass of chicken (learn how to do a whole chicken in your IP HERE!), cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones don't fit for another time.)
  • 1-2 chicken feet (optional depending on if you have access - it gives really good gel to the broth. Ask your chicken farmer for them!)
  • 1-2 large carrots, coarsely chopped
  • 1 medium onion coarsely chopped
  • 2-3 stalks of celery, coarsely chopped
  • 1 head of garlic, smashed
  • 1-2 TB apple cider vinegar
  • Water enough to cover the bones
Instructions
  1. Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones - be sure you don't go over the "Max" line on the pot.
  2. Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
  3. Put the Instant Pot lid on and turn the vent valve to closed. Push "Soup" and use the manual button to bring the time up to 120 minutes.
  4. The pot will turn "On" automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
  5. After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.

For more Instant Pot recipes, you can follow my Instant Pot Recipes board on Pinterest!

More real food recipes you might like:
Instant Pot Whole Chicken

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Instant Pot Italian Sausage Stew

Instant Pot Italian Sausage Stew
15 Minute Chicken Tortilla Soup

15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!
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Batch Up Meals Dinner Ideas Instant Pot Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips Soup

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals

January 30, 2016

Learn how to optimize your time and still get real food on the table using your Instant Pot to make a whole chicken in under an hour without compromising nutrition!

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Routine…

These days I literally thrive off of it. My desire to keep my kitchen real food based plus a house full of little ones makes routine a necessity.

I physically don’t have the time to be in the kitchen all day. It’s that simple!

So for years my kitchen routine – specifically my chicken and bone broth routine – has been on autopilot…literally. It was something I didn’t have to think about.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

I made a whole chicken or two on a Sunday and use the meat for the next few days while freezing the rest. I would dump the bones back into the oven roaster or slow cooker and let it go overnight until the next evening when I would strain it off, cool it in the fridge overnight, and then pop it into the freezer. All in all it was a 2 day process – though certainly not all hands on time. I honestly could do the routine without even thinking about it…

…and then my Instant Pot arrived.

And it sat…

…and sat.

And sat.

Until about a month after I had it {still in the box} my husband asked if I was ever going to “try that thing out” and I decided I better try. I kept reading about chickens being made in less than an hour and bone broth in hours instead of a whole day and while it intrigued me….it’s just hard to teach an old dog new tricks!

But it can be done!

Over the last few months my routine has fallen in love with my brand new kitchen buddy…my Instant Pot! I can have a week or so worth of chicken meat and the bone broth done in half a day versus 2 days…that my friends is a game changer!

I still very much love to slow roast my chickens , especially in the winter. You just can’t take the traditional foodie out of me – there is something about warming the house up in the winter with a slow roasted chicken and a pot of simmering bone broth! But I am finding that the days don’t get less busy as you step out of newborn-hood – they actually get busier! And being able to stock up on nourishing pastured chicken and bone broth so quickly is so helpful!

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

I decided to lay this out “tutorial style” for all those “old dogs learning new tricks” like I was….take a deep breath – this is not much different than you were doing before!

Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. I don’t even measure – just sprinkle it into your palm and gently stuff your fist under the skin to rub the season on the meat.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Set the chicken breast down in the Instant Pot right on top of the rack, and sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Turn the vent valve to closed, plug the Instant Pot in, push the “Meat” setting, and then bring the time down manually to 25 minutes. It will turn on automatically and will say “On.” while it comes to pressure for about 10 minutes.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Once the pot comes to pressue, the 25 minute clock will count down. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat – you don’t want that! Let it sit and release naturally and then release the valve and open the top.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

5.0 from 14 reviews
How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Author: 
 
Ingredients
  • 1 medium onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 3 stalks of celery, coarsly chopped
  • ½ head of garlic (just smash the cloves)
  • 2-3 cups filtered water
  • 1 whole pastured chicken (around 5 lbs)
  • Thyme, oregano, sea salt, and pepper to taste
Instructions
  1. Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
  2. Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
  3. Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
  4. Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25 minute clock will count down.
  5. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
  6. From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

For more Instant Pot recipes you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:

Instant Pot Bone Broth

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!
Instant Pot Italian Sausage Stew

Instant Pot Italian Sausage Stew
Sweet & Sour Chicken

15794366263_00eb7cb05e_z

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Autumn Harvest Chicken Stew

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15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!

January 1, 2016

Keep *Taco Tuesday* quick and delicious with this light & flavorful chicken tortilla soup loaded with bone broth in just 15 minutes of time!

15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!

There’s a reason Taco Tuesday is on Tuesdays…

Tuesdays… Weekday dinners need to be efficient, right? There’s homework to be done, sports practices to attend, lunches to be packed for the next day, etc , etc.

Taco nights are so fast, and they make for a great weeknight meal. This chicken tortilla soup is just as fast as doing a taco bar, and changes up the routine for a little something different. It is also loaded with bone broth to pack a nourishing punch for your family.

15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!

This tortilla soup has a mild to medium heat to it that I find very kid friendly in my house. One out of my 3 girls is more sensitive to heat and she likes this soup, often having 2 bowls. You can pull the heat down to your preference, or you can kick it up a notch and add a small can of green chilis (which I happen to love in here!), or a little extra taco season.

So how do we make it a complete Taco Tuesday meal?

15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!

While that soup is simmering, slice up a little guacamole into a bowl for community dipping! I like to do a quick cook on some rice or millet tortillas in a pan to make crispy chips too.

Again, I have found that for the kids that are more sensitive to heat, keeping the guac on the mild side is helpful. Since raw garlic has a heat kick to it, powdered garlic works well. You can always add a pinch of chipotle or raw garlic to your serving if you like the heat. When I make this milder guacamole it gets consumed really (really!) fast, as in by the spoonful!

15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!

5.0 from 1 reviews
15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla & A Kid Friendly {Mild} Guacamole!
Author: 
 
Ingredients
  • CHICKEN TORTILLA SOUP
  • 3 TB friendly fat to cook in such as butter, coconut oil, tallow, lard, or avocado oil. I like to use a couple TB of butter and a TB of avocado oil)
  • ½ medium onion, diced
  • ½ medium green bell pepper, diced
  • ½ medium red bell pepper, diced
  • 4 large cloves of garlic, minced
  • 1 TB organic tomato paste (I usually have Costco's organic tomato paste around.)
  • 1 quart bone broth
  • 1 cup cubed or shredded cooked chicken leftovers
  • ½ cup organic frozen corn (Optional if you are grain free. I get organic non-GMO frozen corn at Costco.)
  • 2 TB organic chunky salsa (I usually have Costco's organic salsa around)
  • 1 tsp taco season (I keep a small 8oz Ball jar of my DIY taco season doubled up in my cupboard so it is easy and quick to scoop from)
  • 1 heaping handful of fresh spinach
  • Sea salt and pepper to taste
  • Garnish with green onions, and if you tolerate dairy you can do whole sour cream or freshly grated raw cheese
  • SIMPLE KID FRIENDLY GUACAMOLE
  • ½ medium onion, diced
  • 1 medium tomato, diced
  • Juice of ½ lemon
  • 2 avocados, pitted and scored into cubes
  • 1 clove of garlic, minced OR 2 tsp garlic powder if you don't want the raw garlic heat
  • Sea salt to taste
Instructions
  1. Melt the friendly fat in a medium soup pot and add the onion and green & red peppers. Add a big pinch of sea salt to bring out their juices and sweeten them and cook them on medium heat for about 5 or so minutes.
  2. Add the garlic and tomato paste, stir, and cook for a minute or two.
  3. Add the bone broth, chicken, corn if using it, salsa, and seasoning and bring to a low simmer for a few minutes and then add in the spinach to wilt. Salt and pepper to taste.
  4. Garnish each bowl with green onions if you wish and if you tolerate dairy you can use whole sour cream or freshly grated raw cheese.
  5. To make the guacamole, just put all the guac ingredients in a bowl and combine. Serve the soup guacamole and tortillas pan-cooked in butter or avocado oil to crisp and then cut into triangles. I like to sea salt the tops of the chips too.

For more real food dinner ideas check out my Dinner Ideas board on Pinterest!

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Instant Pot Italian Sausage Stew

December 4, 2015

This comforting soup will fill your bowl with warm spices, and delicious Italian flavor!

Instant Pot Italian Sausage Stew

The cold has set in for good where we live…

…and while bone broth based soup a nourishing staple in our home most days all year long, in the winter it is most definitely on the menu at least once a day.

My 4 year old and I created this delicious Italian sausage stew last week for our new Instant Pot. My 4 year old is a sausage fanatic – she would eat it every day if she could so she was extra excited about dinner that night.

Instant Pot Italian Sausage Stew

The warm spices brighten up the bowl and this flavor will just blow you away. And since we are talking about the Instant Pot with this recipe, this is also fast enough prep for a busy weeknight dinner!

I have to admit…I was a bit of a skeptic to get into pressure cooking.

To be honest I really love cooking stove-top. It is relaxing to me and something I truly enjoy. I rarely use my slow cooker for soups especially because there is just something about getting that veg into some butter down in a pot to soften and sweeten that gives soups and stews the most amazing flavor.

The sauté feature on the Instant Pot had me sold. I could make my favorite soups and stews the way I love, building layers of flavor at a time, AND pressure cook it for quick results on busy days! I’m in! This school year in particular has been difficult on me with dinner prep as my oldest has more homework to help with this year, and I still have a 2 year old (aaand all the mommas of toddlers don’t need any extra explanation as to why my evenings are crazy!).

Instant Pot Italian Sausage Stew

And the Instant Pot is more than just a pressure cooker and saute pan! It can replace your old slow cooker and rice cooker too! I love how fast and perfect my rice comes out. The steaming feature is so neat too – hard boiled eggs in minutes!

Instant Pot has also changed my bone broth routine. I have been making bone broth for years now, and I can’t tell you how cool it is to make bone broth in just a couple hours instead of 24! I haven’t given bone broth making a thought in literally years because it just became a part of my routine, but Instant Pot sure has spoiled me with much quicker cook times not to mention the energy efficiency!

So back to the soup! Let me know how it turns out for you! Don’t forget to enter the giveaway below!

Instant Pot Italian Sausage Stew

5.0 from 2 reviews
Instant Pot Italian Sausage Stew
Author: 
 
Ingredients
  • 2 TB butter to cook in
  • ½ lb pastured ground pork (grassfed ground beef would work too)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp basil
  • ½ tsp thyme
  • ¼ tsp cumin
  • ½ tsp marjoram
  • ¼ tsp cayenne
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic, minced
  • ½ cup white wine
  • 1 - 15oz can organic diced tomatoes
  • 2 quarts bone broth
  • 2-3 large handfuls kale, chopped
  • 8oz gluten free noodles (I like Tinkyada brand. If you are grain free use potatoes and decrease the liquid by a couple of cups)
  • Sea salt/pepper to taste
  • Freshly grated parm or other raw cheese to garnish
Instructions
  1. Set the Instant Pot to "saute". Once the bottom is warm put butter in to melt and then add the pork and all of the seasonings. Stir to combine and brown the meat.
  2. Add the onion, carrot, celery, and garlic, combine and cook for 5-7 minutes until the veggies are soft and sweet.
  3. Add the white wine to deglaze the pan scraping up any bits at the bottom.
  4. Add the diced tomatoes, broth, kale and noodles and stir to combine. Put the Instant Pot lid on, make sure the valve is sealed and pressure cook for 3 minutes. Release the valve, season with salt and pepper to taste and serve with freshly grated parmesan.

OK! So let’s giveaway an Instant Pot!

Instant Pot Italian Sausage Stew

One RGN reader will win an Instant Pot IP-DUO-60! Enter here via Rafflecopter:

a Rafflecopter giveaway
NOTE: The offer is exclusively North America, the continental US and Canada (no Hawaii or Alaska due to shipping: Instant Pot cannot ship to Alaska, Hawaii, Puerto Rico or Internationally.

Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Beef & Kale Soup

September 12, 2015

Keep weeknight dinners simple & quick but just as nutrient dense! This one is loaded with mineral rich bone broth and veggies but still kid friendly in taste!

Beef & Kale SoupWe are off and running into the school year, and for me, that means much less kitchen time for dinner especially.

Dinner needs to be simple and quick to put together…but just as nutrient dense. I’m talking I want to be in the kitchen less than a half hour because school pick up just took up most of my late afternoon, and we still have playing and homework to do!

Beef & Kale SoupThis beef and kale soup is one that I keep in my back pocket for those nights I really want to pack in the minerals with bone broth and as many vegetables as I can get in there (and still taste good!). Those kids work so hard all day at school and really need a boost at the end of the day.

Beef & Kale SoupThis one packs up nice in the soup thermos for the next day at school! I like to make these squash biscuits to go with our soup because the recipe makes plenty to have a biscuit to pack along for the next day at school too!

Beef & Kale SoupAnd don’t forget the littlest of kiddos in the house!

Even from 8 or 9 months of age this is a great soup to sit together as a family to eat! Creating those taste palates at that age is so much easier than when they get older. The soft, cooked veggies and bone broth is easy to digest and so full of nourishment.

5.0 from 3 reviews
Beef & Kale Soup
Author: 
 
Ingredients
  • 1 lb grassfed ground beef (shredded leftover beef from a roast would work too!)
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3-4 medium potatoes cubed
  • ½ bunch kale, chopped
  • 4 cloves of garlic, minced
  • 2 cups cooked squash, pureed (I use leftovers from other meals - any sweet fall squash will do - acorn, butternut, etc)
  • 1½ - 2 quarts bone broth
  • 2-3 tsp Italian seasoning
  • Sea salt/pepper to taste
Instructions
  1. Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
  2. Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
  3. Add the garlic and cook for a minute.
  4. Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
  5. Sea salt and pepper to taste.

 For more nourishing meal ideas, you can follow my Nourishing Staples board on Pintrest!

More real food recipes you might like ::
Beef Bone Broth


Vegetable Beef Soup


How to Make a Beef Roast


Spinach Lasagna Soup

Batch Up Meals Dinner Ideas Lunch Ideas Real Food Tips school lunches Soup

Simple & Quick Blender Squash Drop Biscuits

September 12, 2015

Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!

Simple & Quick Blender Squash Drop BiscuitsOk, so if we have dive into this fall soup season thing, we might as well enjoy it, right?!

We have squash at least a couple times per week during the season that squashes are around, and we while my girls can totally put away most of the squash themselves, I usually do end up with a serving or two leftover.

The leftover squash makes a great breakfast or lunch addition for momma the next day, but squash is really good in baked goods! It gives a pretty neutral flavor, and adds moisture and some binding.

Simple & Quick Blender Squash Drop BiscuitsThese quick little squash drop biscuits come together in a snap – as easy as a quick blend and drop them onto the baking sheet. They can be blended and done baking in the time it takes to make a pot of soup to dunk them in!

Pack up the leftovers in the next day’s school lunch with a thermos of soup!

Simple & Quick Blender Squash Drop Biscuits

Simple & Quick Blender Squash Drop Biscuits
Author: 
 
Ingredients
Instructions
  1. Put the wet ingredients into your food processor or blender and blend to combine well about 1-2 minutes.
  2. Add the flours and baking powder and combine.
  3. Drop onto a Silpat or parchment paper lined baking sheet and bake at 425 degrees for 10-12 minutes. Cool a few minutes before handling.

 For more real food dinner ideas you can follow my Dinner Ideas board on Pinterest!

More real food ideas you might like ::
Beef & Kale Soup

Beef & Kale Soup
Sprouted Crockpot Chili


Broccoli Soup


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Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Cream of Zucchini Soup

August 1, 2015

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!

Cream of Zucchini SoupOhhh you guys.

I actually have a zucchini harvest this year! Like a real one – one to actually do something with…and not just hoard the handful of squash that come off!

Cream of Zucchini SoupLast year it finally dawned on me…the pollinators in my yard were so few. Sure I tried pollinating the zucchini flowers myself, but still, I would end up with just a handful every year (last year a big fat TWO).

I decided to plant a wildflower garden the following spring to bring more pollinators to our yard, and we ended up making it a big birthday gift for my oldest two spring baby girls who turned 4 and 6 this spring. My husband dug out a large 10 foot square bordered space in our backyard, we put fresh topsoil down, and the girls sprinkled a butterfly wildflower seed mix…and we waited.

Cream of Zucchini SoupThe buzzing and fluttering activity out in our backyard all summer has been such a joy. I walk out to the garden every morning and you can see and hear the bees all over the garden.

And my zucchini…I get to pick it daily. Daily friends! That is more than just a coincidence!

So usually I end up waiting for my favorite farmer at the market to put her zucchini at 50 cents a squash, load up, and make some cream of zucchini soup for the freezer…and this year – I get to use my own!

Cream of Zucchini SoupWe stir in a dollop of sour cream into each bowl along with fresh chopped chives and it makes a delicious lunch. This soup packs up great into school soup thermoses, and freezes very well.

Cream of Zucchini SoupDespite zucchini’s neutral/bland flavor, this soup is nothing short of amazing in taste. When you cook a veggie combo down in that pot with some friendly fats, garlic, and sea salt the flavor will blow you away.

Take advantage of your exploding garden – or those amazing farm stand or market prices and stock up the freezer for fall!

Cream of Zucchini SoupProduct links in this section 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.

5.0 from 3 reviews
Cream of Zucchini Soup
Author: 
 
Ingredients
  • ¼ cup or so of butter to cook in (or tallow/lard, coconut oil, avocado oil)
  • 2 small/medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 5-6 medium zucchini, coarsely chopped
  • 5-6 large cloves of garlic, minced
  • 1½ quarts bone broth (homemade preferable for more nutrients but use what you have)
  • ⅛ - ¼ tsp cayenne (this is optional if you don't like heat - it is still really good without it)
  • Sea salt/pepper to taste (If your broth was unseasoned be sure to season liberally)
  • Whole sour cream and chives to garnish the top
Instructions
  1. Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie's juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
  2. Add the garlic and cook for a minute.
  3. Add the broth and cayenne and bring to a simmer for about 5 minutes.
  4. Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  5. Garnish with a dollop of whole sour cream and chopped chives if you want!

For more real food lunch ideas, follow my Lunch Ideas board on Pintrest!

More real food recipes you might like:

Chicken “Zoodle” Soup

Chicken Zoodle Soup

Asparagus Soup

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Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Chicken Zoodle Soup

July 25, 2015

All the comforting taste and aroma of Grandma’s chicken noodle soup with a new twist! Packed with more mineral rich veggies and still the amazing chicken noodle soup flavor!

Chicken Zoodle SoupProduct 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.

There is just something about it, isn’t there?

Chicken Zoodle SoupChicken noodle soup is so comforting and makes such a satisfying lunch.

When you cook those simple veggies down in butter and use real bone broth and chicken it makes for a soupy broth that is so full of flavor and is amazingly comforting.

Chicken Zoodle SoupWe make classic chicken noodle soup quite often, and it is a kid favorite around this house for sure. It’s nice to change things up every once and a while though, and in the summer when zucchinis are abundant, we swap gluten free noodles for “zoodles”!

Chicken Zoodle SoupIf you haven’t hopped on the spirilizer train yet, I think this recipe just might do it for you! It is so nice to fill the kids’ bowls with a soup of mostly veggies and have them happily slurp up every last drop! Spirilized zucchini cooks up super fast in this soup to make a perfect “noodle” texture.

Chicken Zoodle SoupChicken zoodle soup makes a great lunch packed up in a soup thermos for schoolalong with a simple blender biscuit or crackers! I usually pack along some raw cheese (or you can grate some into the soup!), and a piece of fruit and lunch is served!

Chicken Zoodle SoupDouble up when zucchini is super cheap (or overflowing in your garden!) and you can freeze it up for quick pull out lunches come this fall!

5.0 from 2 reviews
Chicken Zoodle Soup
Author: 
 
Ingredients
  • ¼ cup or so of friendly fat to cook in (butter, pastured tallow or lard, coconut oil, leftover pastured bacon grease)
  • 2 medium onions
  • 6 medium carrots, chopped
  • 6 medium celery stalks, chopped
  • 5 large cloves of garlic, minced
  • 2 quarts bone broth (homemade preferable for more nutrients but use what you have)
  • 2 cups cooked chicken (I crockpot or oven roaster a couple whole chickens at a time and keep the meat chopped or shredded in the freezer to quickly pull out)
  • 1 tsp all purpose seasoning
  • ¼-1/2 tsp cayenne (if you want more heat you can add more! You can leave it out if you wish but the slight heat is so good in the soup!)
  • 6 medium zucchinis, spirilized
  • Sea salt/pepper to taste (generously season with sea salt if your bone broth was unseasoned)
Instructions
  1. Melt the friendly fat in your stockpot over medium heat, add the onion, carrot, and celery with a big pinch of sea salt and cook over medium heat slowly over about 10-15 minutes to bring out their juices and sweeten them. This is where that broth is going to get all of it's amazing flavor!
  2. Add the garlic and cook for a minute.
  3. Add the bone broth, chicken, and seasoning and bring to a simmer.
  4. Add the spirilized zucchini and cook for about 3-5 minutes. It will seem like you need more liquid - do NOT add more! The zucchini will let off a lot of liquid once it cooks and the salt hits it. You can always add more broth if you want a brothier soup - but wait the few minutes to see how much liquid comes off the zucchini first!

 For more great lunch ideas, you can follow my Lunch Ideas board on Pintrest!

More real food recipes you might like:
Fresh Tomato Soup

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The Best Way To Spirilize & Cook Sweet Potatoes!

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Asparagus Soup

March 22, 2015

Asparagus Soup
Happy first week of spring!

I can hardly wait to get my hands on some fresh Michigan asparagus! It will be another month yet until we see local asparagus, but it is popping up at our markets from warmer locations, and after a long season of squash and winter greens…we are longing for some fresh spring produce!

Asparagus Soup
Slightly sweet from the natural slow cooking, the smooth, creamy texture is perfect for little ones! My girls all enjoyed asparagus soup around 6-9 months or so! It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies!

Asparagus Soup
Toward the end of asparagus season when you can get great farmer’s market deals on bundles of 10 pounds, you can triple up this soup and store it away in the freezer. It is so fun to pull out a quart of asparagus soup around November to remind you of spring.

Product links in this section 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.

5.0 from 3 reviews
Asparagus Soup
Author: 
 
Ingredients
  • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
  • 2 onions, coarsely chopped
  • 3 cloves of garlic, coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth (depending on how you want your soup consistency to be)
  • 4-5 small/medium potatoes, coarsely chopped
  • 2 bunches asparagus, hard ends discarded, coarsely chopped
  • ⅛ tsp cayenne pepper (optional but a little heat is so good!)
  • Sea salt/pepper to taste
  • Garnish with sour cream or a splash of coconut milk (optional)
Instructions
  1. Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the broth, potatoes, and asparagus and bring to a boil.
  4. Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
  5. Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
  6. Garnish with sour cream or coconut milk if you wish.
  7. This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!