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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.

Print Recipe
5 from 2 votes

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot spring vegetable soup, Instant Pot spring vegetable soup recipe, vegetable soup in the Instant Pot
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 quarts bone broth
  • 1 medium onion peeled and quartered
  • 1 head of garlic peel the cloves but you can leave them whole!
  • 1/2 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

  • Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
  • 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.
  • 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.
  • 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!
How To Make Instant Pot Bone Broth

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Crispy Plantain Crackers :: Great for toddlers, kids, and adults! Gluten, Egg, Nut, & Dairy Free!

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

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce

May 29, 2016

The ultimate kid friendly fish prep! Crispy, flavorful and gluten free!

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

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.

Puddles and fish sticks.

No seriously. My kids are drawn to both like moths to a flame. It never fails – the instant it rains my bigger girls are at the window waiting for their favorite puddle spots to fill up! And while I love my sunshine time, my garden could use the extra water, and I know that those puddles make for happy, occupied, and engaged kiddos once they fill up!

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

Just like my girls are glued to the window waiting for their puddles to fill up, they have this sense for fish stick action in the kitchen! Fish stick night is always easy prep and makes for an easy but nourishing dinner for a busy weeknight.

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

I like to set up a quick batter station so the dredging and breading is quick and easy. My 7 year old can do this herself now which is really nice. You can also bread the strips of fish and freeze them on the tray, then pop them into a freezer bag for an even faster dinner in the future too.

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

The simple French dipping sauce is so fun too. Mildly sweet and kid friendly in taste, it makes for a nice change up to tarter sauce if you like to make fish often and want something different. (I like to make tarter sauce as well and my recipe will be published in my new book coming out this fall!)

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

There are rarely leftovers around these days when I make these, but sometimes I’ll double batch so I can pack them up in the lunchboxes the next day – the dip packs up into a condiment container, and my girls love the fish sticks just as good cold as they do out of the oven.

Quick & Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce :: The ultimate kid friendly fish prep! Crispy, flavorful, and gluten free!

Don’t forget that you can dredge and bread the fish and then freeze them flat on the trays for later use. I pop them off the trays into a freezer bag once they freeze and it makes for a nice, quick dinner on a busy night

Print Recipe
5 from 1 vote

Quick and Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce

The ultimate kid friendly fish prep! Crispy, flavorful and gluten free!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free fish stick recipe, gluten-free fish sticks
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FISH STICKS:

CREAMY FRENCH DIPPING SAUCE:

  • 1/4 cup olive oil
  • 2 TB white wine vinegar
  • 3 TB organic ketchup
  • 2 TB whole sour cream or yogurt if you are dairy free just leave this out and it is still really good! Coconut yogurt would work too
  • 1 TB raw honey
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp sea salt

Instructions

  • Pre-heat the oven to 450 degrees.
  • Place the bowls to prep the fish sticks in a row. Put the dredge first, then the egg wash, and then the breading bowl. Add the seasonings to the breading bowl and whisk in.
  • Dip a fish strip in the dredge, coating it on all sides with the flour, then into the egg wash, and then into the breading mixture. Place the fish strip on a Silpat or parchment paper lined baking sheet. Do this with all of the fish strips.
  • Bake the coated fish sticks in a 450 degree oven for 10 minutes. Then take them out, flip them over, and bake another 12 minutes until they are golden and the fish is cooked/flaky on the inside.
  • While the fish is baking, you can make the dipping sauce. Simply put all the ingredients for the sauce in a pint jar and use an immersion blender to emulsify the oil into the dip - it will get nice and creamy. If you don't have an immersion blender you can whisk the oil in to emulsify, or use the drip spout on your food processor to slowly add the oil in.

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

More real food recipes you might like:
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Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips Summer Picnic Series

Golden Beet Slaw

April 15, 2016

Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!

Golden Beet Slaw :: Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!

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.

It was 60 glorious degrees this past week. 60!

Do you know how long it has been since I could send children outside to run energy off barefoot in the sun?! SO many months!

Golden Beet Slaw :: Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!

Last weekend when I saw that the coming week was going to be our first actual warm spell of the spring, I went into summer food planning mode…which means prep a bunch of food that can be eaten throughout the week at multiple meals, giving us more time to *play* outside!

Golden Beet Slaw :: Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!

My usual meal plans include veggies at every meal. In the fall and winter I tend to do a lot of roasting. It is quick, easy, and really tasty. But when the weather gets warm, I like to have veggies handy in a cooler option. I keep a variety of veggies cut up for easy grabbing to serve on a platter with 5 minute Ranch dip, and my other summer veggie secret is slaws!

Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!

Fresh veggie slaws are so nice to make a big batch of and use throughout the week as a quick, cool veggie side to lunch, or a fresh, crunchy burger topper or chicken wrap addition for dinner. Since we have slaws often throughout the warmer months, it’s nice to change up the veggies for some variety.

Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!

Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!

Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!

This golden beet slaw is actually my favorite recipe for beets. I love roasted veggies, especially beets that get super sweet, but for some reason I really enjoy beets in raw slaw form. And golden beets just like all beet varieties are a powerhouse of vitamins and minerals. They are great body cleansers so they make a really great “spring clean” salad to give you a kick start this season.

Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!

Print Recipe
5 from 1 vote

Golden Beet Slaw

Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: golden beet coleslaw, golden beet coleslaw recipe, golden beet slaw
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 small/medium golden beets peeled and spirilized (you could use a grater to shred if you don't have a spirilizer)
  • 1/2 small head of cabbage sliced thin
  • 1 bunch green onions chopped
  • 1/2 lb 10 oz cherry tomatoes, halved
  • 1/2 cup avocado oil or olive oil
  • 1/2 cup whole sour cream yogurt, or coconut milk yogurt (I think coconut cream would work too)
  • Juice from 1/2 lemon
  • 1-2 TB raw honey
  • 1 TB garlic powder
  • 1 tsp mild paprika
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper more if you like a little more heat - this leaves it pretty kid friendly mild

Instructions

  • Put all of the veggies in a large mixing bowl. You may want to cut the spirilized beets a little so they aren't so long - it makes them easier for kids to handle that way.
  • Put the rest of the ingredients into a pint mason jar and use an immersion blender to make the dressing. The immersion blender emulsifies the oil so if you do not have an immersion blender, you can use a food processor and add the oil into the other ingredients slowly using the oil drip top on your food processor to emulsify. You could also use a whisk and bowl and drizzle the oil in slowly so it emulsifies. The dressing should be nice and creamy.
  • Add the dressing to the veggies and combine. You can eat the slaw right away or store it in the fridge up to 5 days. The salt in the dressing will pull some water out of the veggies and it will get a little liquidy at the bottom - simply toss the slaw to mix it all in - it is even more delicious after marrying all those flavors over a day or 2!

 

Batch Up Meals Breakfast Ideas Real Food 101 Real Food Tips

Gluten Free Savory Spinach and Cheese Breakfast Biscuits

April 8, 2016

Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

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.

Oh I’m so thankful for these yummy little biscuits!

We are just coming off of Spring Break week, and while I usually save this staple breakfast recipe for the weekends to enjoy on a slow Saturday morning, I ended up serving this twice during spring break week breakfast because they are so easy to prep, and they make such a special breakfast.

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

It was so nice to take a week off the computer (though I missed talking to all of you!), social media, and the routine and spend some time with my girls. We spent the week mostly doing a lot of coloring (darn freezing Michigan weather!), and got to hit the library as well as the children’s museum. Overall we had a great week to rest and take a little break from school for the girls, and a breather from the blog for myself!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

I absolutely adore these soft, fluffy biscuits dipped in a yolky egg. I like to make a few of them small for the little hands in my house, and a few of them larger so my husband and I can make a little breakfast sandwich. Sausage patties or a slice of bacon stack on top of a fried egg so perfectly!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Most of the time I just leave the baby spinach as is to give a quick pan cook and into the batter, but if you have little ones that might shy away from anything green, I might recommend giving the spinach a good chop before cooking. It will make the spinach look smaller and it will be more dispersed and hard to see.

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Honestly, either way you don’t really taste the spinach – it just gives an extra veggie punch to breakfast. The biscuits are buttery and cheesy in flavor and the mild garlic and onion just make it taste so special!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

I hope you all are enjoying your start to spring! I am so happy to be back – feeling refreshed and ready to inspire my sweet readers!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Print Recipe
5 from 4 votes

Gluten Free Savory Spinach and Cheese Breakfast Biscuits

Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Bread
Cuisine: American
Keyword: gluten-free biscuit recipe, gluten-free cheese biscuits, spinach and cheese biscuits
Servings: 6 servings
Author: Renee Kohley - www.raisinggenerationnourished.com

Ingredients

  • 2 TB butter or other friendly fat to cook in
  • 1/2 shallot diced (1/4 - 1/2 small onion would be fine too)
  • 1 large clove of garlic minced
  • 1 heaping handful of fresh baby spinach
  • 1/3 cup softened butter
  • 1 tbsp raw honey
  • 1 egg
  • 1 cup tapioca flour
  • 1/4 cup sorghum flour
  • 1/4 cup white rice flour
  • 1/4 cup whole milk or coconut milk I think whole sour cream or buttermilk would work here too
  • 1 1/4 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • 1 cup freshly grated cheese

Instructions

  • Preheat the oven to 400 degrees.
  • Melt 2 tablespoons of butter in a skillet, add the shallot, garlic, and spinach with a pinch of sea salt and cook over medium heat for 2-3 minutes until the spinach wilts and the garlic and shallot are fragrant. Set this aside to add to the batter later.
  • In a small mixing bowl, beat the 1/3 cup butter and honey until smooth.
  • Add the egg and beat until fluffy.
  • Add the flours, milk, baking powder, and baking soda and blend until well combined.
  • Use a wooden spoon to fold in the cooked spinach mixture and grated cheese.
  • Pinch off 6 large or 9-10 small biscuits, rolling each biscuit into a ball with your hands, and then flatting into a disk onto a Silpat or parchment paper lined baking sheet. The batter is tacky/wet but you can form little balls and flatten. You can alternatively just do an uneven "drop" biscuit using the spoon and dropping them onto the baking sheet.
  • Bake the biscuits at 400 degrees for 12-13 minutes. Cool 5 or so minutes before handling.

For more real food breakfast ideas you can follow my Breakfast Ideas board on Pintrest!

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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!

Print Recipe
4.88 from 24 votes

Instant Pot Bone Broth

Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: how to make bone broth in the Instant Pot, Instant Pot bone broth
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

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

  • 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.
  • Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
  • 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.
  • The pot will turn "On" automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
  • 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!

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Instant Pot Italian Sausage Stew

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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!

Print Recipe
4.96 from 23 votes

How To Make An Instant Pot Whole Chicken

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!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: how to cook a whole chicken in the Instant Pot, Instant Pot rotisserie chicken, whole chicken in the Instant Pot
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 medium onion coarsely chopped
  • 2 large carrots coarsely chopped
  • 3 stalks of celery coarsly chopped
  • 1/2 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

  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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

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Instant Pot Italian Sausage Stew

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Protein Packed Molasses Breakfast Cookies

January 29, 2016

Soft, light weight, and packed with naturally sourced protein, these molasses protein breakfast cookies are the perfect on the go breakfast for busy mornings!

Molasses Protein Breakfast Cookie

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.

Whew! Has this been a whirlwind of a first half of the school year or what?!

I feel like it was just last week that we were standing under our big magnolia tree taking the first day of school pictures in our shorts! We are now well into the school year, bundled up in sweaters and snow gear, and I feel like we really fell into a great morning routine this year.

Not only are my kids a year older (Read: less dependent on me for dressing, teeth brushed, babies not needing to be nursed, etc), but this now seasoned school momma has learned the art of a school morning breakfast schedule…and I love it.

Molasses Protein Breakfast Cookie

I have never been much of a meal planner – I still don’t follow a menu for lunches and dinners, but I definitely have breakfast in a rotation for school mornings and it makes it run so much smoother.

Fridays are breakfast cookie days for a couple of reasons!

Frankly by Friday I want to sleep in a little. (Is that selfish?!)

I love it. I have a stash of breakfast cookies in the freezer and all I have to do is take them out to thaw on Thursday night before I go to bed, and in the morning I set out a plate of cookies, hard boiled eggs, and a jug of raw milk and my 6 and 4 year olds can serve themselves – my 2 year old can even handle most of it herself.

Molasses Protein Breakfast Cookie

I also love breakfast cookie day for Friday because they are easy to eat.

By Friday my 2 and 4 year old’s have kind of had it for the week. They sometimes end up sleeping in because *this* momma doesn’t wake sleeping kiddos unless absolutely necessary! Breakfast cookies and hard boiled eggs can go right out the door for school drop off super easy.

I have been rotating my freezer breakfast cookie stash between my Ultimate Breakfast Cookie, Lemon Breakfast Cookies, and earlier this winter I created these molasses based breakfast cookies. I am really excited about sharing this recipe with you – it has a totally different base than the other cookies, as well as my new secret addition to all of my breakfast cookies – gut healing, protein packed grassfed collagen!

Molasses Protein Breakfast Cookie

The amount of collagen took me a while to get down, but these cookies are packed with collagen without feeling heavy or “gelatinous”. They are super light and soft and taste amazing. If you love molasses like we do you can use more molasses versus the honey. This recipe is light on the molasses flavor as it can be strong for some people, but molasses is a fantastic sweetener of choice because it is loaded with minerals.

Molasses Protein Breakfast Cookie

I even recommend adding some gingerbread spices like cinnamon, cloves, nutmeg, and ginger to make it feel like a gingerbread cookie! So good! Another option would be to make smaller cookies for on the go snacks or lunchbox additions.

Print Recipe
5 from 3 votes

Molasses Protein Breakfast Cookie

Soft, light weight, and packed with naturally sourced protein, these molasses protein breakfast cookies are the perfect on the go breakfast for busy mornings!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: molasses breakfast cookies, molasses breakfast protein cookie recipe, molasses protein cookies
Servings: 12 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Preheat the oven to 375 degrees.
  • Put everything into a medium mixing bowl and blend until smooth. The batter is thick but not stiff like a cookie dough.
  • Spoon the batter onto a Silpat or parchment paper lined baking sheet and bake at 375 for 15 minutes.

For more real food breakfast ideas you can follow my Breakfast Ideas board on Pinterest!

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10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

November 28, 2015

Enjoy enchilada night – real food style! Smokey, spicy, sweet and tangy this enchilada sauce has nothing on canned, and only 10 minutes to simmer stovetop!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Let’s do the taco Tuesday thing this week!

Enchiladas are one of my favorite make ahead meals for a busy weeknight that everyone loves to eat. The sauce can be made way ahead of time and only takes 10 minutes to simmer stovetop. It can even be frozen – I love making double or triple batches to stash in my freezer for a quick weeknight dinner anytime.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Smokey, flavorful heat is the name of my game – I love this sauce.

You can play around with the heat how you wish. This is really kid friendly heat – you can add more smoky heat with more chipotle powder, or more heat in general with a pinch or two of cayenne.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Once the sauce is made the enchilada filling is super quick to make. Whether choosing chicken, beef, pork, or sprouted beans, I take the opportunity to stuff my enchiladas with a big handful or two of greens. Once everything is cooked and drowning in that yummy sauce no one will even notice there is spinach or kale in there!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!I’ll share my 10 minute enchilada sauce here and you can make your enchiladas how you like to in your house, or you can follow my favorite way to make them just below this recipe!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Print Recipe
5 from 4 votes

10 Minute Enchilada Sauce

Enjoy enchilada night – real food style! Smokey, spicy, sweet and tangy this enchilada sauce has nothing on canned, and only 10 minutes to simmer stovetop!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment
Cuisine: Mexican
Keyword: enchilada sauce recipe, homemade enchilada sauce, how to make enchilada sauce
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 TB friendly fat to cook in butter, lard, avocado oil etc
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 TB chili powder
  • 1 TB cumin
  • 1/8 tsp chipotle pepper powder or more if you want more heat
  • 3 tsp honey
  • 15 oz organic tomato sauce I get mine at Costco
  • 1 cup bone broth or water
  • Sea salt /pepper to taste)

Instructions

  • Melt a couple of TB of friendly fat in a sauce pan and cook the onion with a pinch of salt for about 5 minutes.
  • Add the garlic and cook for a minute.
  • Add the rest of the ingredients and low simmer the sauce for about 10 minutes stirring occasionally.
  • Puree the sauce with handheld blender or in a blender until smooth and then sea salt and pepper to taste.

Ok! So here is how I like to make the enchiladas at my house – I left plenty of play so you can use whatever veggies you have around or like to use.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!I like to use the Sami’s Bakery “Lavish” for my enchilada tortilla wrapping. Sprouted rice or corn tortillas work fine too. If you can handle the gluten go for a sprouted wheat tortilla. You can find all of these in the freezer section of most health food stores. If you want to make your own, you can use this GF pita recipe and just thin out the batter to make a tortilla texture. If you are grain free you can Google grain free wraps – there are so many to try! Or just use the sauce in a great stir fry sans the wraps.

  • 2-3 cups ground or shredded beef, pork, or chicken or sprouted beans of choice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/8 tsp or more chipotle powder depending on the heat you like
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups vegetables of choice (zucchini, spinach, kale, peppers, etc)
  • 1-2 cups organic corn (I get frozen organic/non-GMO at Costco)
  • 1 recipe of my enchilada sauce (a little over 2 cups)
  • 1 ½ cups cheese, freshly grated
  • Sea salt/pepper to taste
  • Tortillas of choice
  1. Melt a tablespoon of butter in a large skillet, and add the meat and seasonings. If your meat was already cooked you can just heat through and go onto the next step. If your meat was not cooked just cook it all the way through and go onto the next step.
  2. Add the onions, vegetables, and corn and cook over medium heat until the vegetables are cooked through.
  3. Turn the heat off the skillet and stir in ½ cup of the enchilada sauce, and 1 cup of the cheese and combine.
  4. Put  ½ cup of the enchilada sauce at the bottom of a 9×13 baking dish and tip the dish around so the sauce covers the bottom of the dish.
  5. Scoop the meat/veggie mixture into tortillas and roll. Place them seam side down into the baking dish. My trick for rolling gluten free wraps that can be “dry” and hard to fold is to run them under a little water and then steam them in a pan quick – they soften and roll right up.
  6. Pour the rest of the enchilada sauce over the rolled up tortillas, sprinkle with about ½ cup cheese, cover the baking dish with foil, and bake in a 400 degree oven for 20 minutes.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!For more real food dinner ideas you can follow my Dinner ideas board on Pinterest!

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Cranberry Orange Granola

November 4, 2015

Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!

Cranberry Orange Granola

We have the most beautiful fall so far! We were spoiled with unseasonably warm 70 degree temperatures this week, and I couldn’t help but open the windows and soak in as much sun warmth as I could, knowing that in just a few short weeks we will be shoveling snow instead of raking up leaves!

Cranberry Orange Granola

With the holidays around the corner, my husband brought home this huge bag of fresh cranberries from Costco one day thinking we could get a head start on shopping for Thanksgiving. I don’t think we could ever eat a Costco sized bag portion of cranberry sauce, so I was excited to play with some new recipes to use up those pretty cranberries.

Cranberry Orange Granola

Since we have had a fairly busy fall so far, I thought we could use some quick morning breakfasts with some granola that also doubles as a great yogurt topper for school snacktime or toddler snacks.

Cranberry Orange Granola

This granola turned out so pretty and festive I’m actually storing it away to pack into some mason jars for teacher gifts!

Cranberry Orange Granola

Print Recipe
5 from 4 votes

Cranberry Orange Granola

Sweet orange vanilla infused granola decorated with festive cranberries makes a fun breakfast cereal bowl, or topping for a yogurt snack!
Prep Time10 mins
Cook Time8 hrs
Soak8 hrs
Total Time8 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry orange granola, cranberry orange granola recipe, soaked and dehydrated granola
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pulse the pumpkin seeds and pecans in a food processor to the sized bits you want in your granola (you could chop with a knife too). I keep mine on the smaller side since I have little ones eating it - you can leave bigger chunks if you prefer.
  • Put the oats, chopped nuts and seeds, the lemon juice, and sea salt in a large mixing bowl and fill with water until it just covers the mixture. Set the bowl in a warm spot in your kitchen to soak for 8 hours. This soaking process breaks down the phytic acid in the grain, nut, and seeds for better digestion. It also makes their nutrients more available to absorb.
  • After soaking, put the oat, nut, and seed mixture in a strainer to drain while you put the rest of the ingredients into a large bowl or stockpot to mix. Add the drained oat/nut/seed mixture and combine the entire granola mixture well.
  • Spread the granola mixture over your dehydrator trays (I use this one) and dehydrate at 135 degrees 8-12 hours until dry. You could bake this in the oven at 250 degrees for an hour or so just stir the mixture every half hour to ensure it gets completely dried out.

For more real food breakfast ideas, you can follow my Breakfast Ideas board on Pinterest!

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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.

Print Recipe
5 from 5 votes

Beef and Kale Soup

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: beef and kale soup, beef and kale soup recipe, bone broth soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

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
  • 1/2 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)
  • 1 1/2 - 2 quarts bone broth
  • 2-3 tsp Italian seasoning
  • Sea salt/pepper to taste

Instructions

  • 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.
  • 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.
  • Add the garlic and cook for a minute.
  • Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
  • 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

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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

Print Recipe
5 from 1 vote

Simple and Quick Blender Squash Drop Biscuits

Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Bread
Cuisine: American
Keyword: blender biscuits, gluten-free biscuit recipe, squash drop biscuits
Servings: 12 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the wet ingredients into your food processor or blender and blend to combine well about 1-2 minutes.
  • Add the flours and baking powder and combine.
  • 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


Kid Friendly Creamy Veggie Soup

12933807963_534646dddd

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Chocolate Chip Cookie Fruit & Nut Bar (Compare to Larabar!) *PLUS* An Amazing Deal From MightyNest!

August 6, 2015

5 minutes. No cooking. Major money saving! You can make Larabar’s classic chocolate chip cookie Larabar right at home!

Chocolate Chip Cookie Fruit & Nut Bar (Compare to Larabar!)This post is sponsored by MightyNest. I received the lunch gear pictured in the post as compensation for my time, however please know I only post products/services I would use on my own family.

I’ve been giving myself a little kick in the pants toward get moving toward back to school.

Sigh. I seriously love summer. But I also seriously love school routine!

So we are clinging to the last few weeks of summer, getting in as many beach days as we can…and here and there easing ourselves back into school mode.

I have a fun, *quick* little snack recipe to share with you today for your back to school lunch packing…and also a pretty amazing deal from MightyNest to pack up your snack in!

So let’s talk about this awesome MightyNest deal!

Did you know that the average sized family goes through 500 plastic baggies every year??? MightyNest wants to make quality re-useable bags from Lunchskins available to everyone, so they are offering Raising Generation Nourished readers 2 Lunchskin reusable bags (one snack sized and one sandwich sized) for just $5 (this would regularly be $16.90 plus 5.95 shipping!) through MightyFix!

A $22.85 value for $5! YES please!

If you’re interested in creating a healthy homelife, the MightyFix is for you. Here’s how it works:

  • For $10/month MightyNest will send you a full-sized, eco-friendly product (with a $10 retail value or more!) every month that makes it easier to live more mindfully and make healthy choices.
  • Before your MightyFix ships, place as many additional orders as you want from MightyNest.com to hitch a ride with your Fix, and it ALL SHIPS FREE.
  • As always, 15% goes back to the school of your choice!

Chocolate Chip Cookie Fruit & Nut Bar (Compare to Larabar!)The MightyFix is a smart way to start making small changes at home.

Plus, it’s pretty hard to pass up FREE SHIPPING on any orders you add to your MightyFix every month! Hint: Get back-to-school essentials like lunch gear shipped FREE.

MightyNest has a great selection of back to school *must have* lunch packing essentials. These are some great must-haves for waste free lunch packing!

GET YOUR LUNCHSKINS FOR $5 SHIPPED!

MightyNest is offering Raising Generation Nourished readers a $5 off coupon for their first MightyFix order! Your first MightyFix will be just 5 bucks shipped! These quality re-useable bags will last your family for years and cost less than what you are paying even in half a year of plastic baggies to throw away!

Enter your email in the widget below and your $5 coupon will be emailed to you for your first MightyFix!

Chocolate Chip Cookie Fruit & Nut Bar (Compare to Larabar!)

Here’s my take on the classic chocolate chip cookie fruit and nut bar from Larabar – feel free to use whatever nuts you have on hand! Classic Larabars use cashews – I like the taste of pecans better but use whatever you have! This batch will make at least 12 bars so you can stash them away in the freezer! They will go from freezer to lunchbox super quick.

Chocolate Chip Cookie Fruit & Nut Bar (Compare to Larabar!)

5 minutes. No cooking. Major money saving! You can make Larabar’s classic chocolate chip cookie Larabar right at home!
Prep Time5 mins
Total Time5 mins
Course: Snack
Cuisine: American
Keyword: chocolate chip date bar recipe, chocolate chip date bars, homemade lara bars
Servings: 8 bars
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 lb Medjool dates Our local grocer carries this brand
  • 3 cups pecans I soak and dehydrate mine to reduce phytic acid
  • 1 vanilla bean scraped (this is optional but makes it taste really good! Do NOT use vanilla extract - the end produce will be too wet/slimy - I even tried adding coconut flour to dry it up and that didn't work! Only vanilla bean if you want the vanilla added)
  • 1/3 - 1/2 cup Enjoy Life chocolate chips

Instructions

  • Everything EXCEPT the chocolate chips into your food processor (I think a blender would work too) and blend to combine. (It should press together when you push on the mixture).
  • Add the chocolate chips and pulse to combine, or just mix them into the mixture by hand.
  • Press the mixture into a small baking dish lined with parchment paper. Put it into the fridge to firm up so cutting is easier. You can cut them right away if you want - they really are ready to eat right away! I freeze them cut into bars so they pop into the lunchbox super easy.

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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.

Print Recipe
5 from 5 votes

Cream of Zucchini Soup

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: cream of zucchini soup, cream of zucchini soup recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 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
  • 1 1/2 quarts bone broth homemade preferable for more nutrients but use what you have
  • 1/8 - 1/4 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

  • 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.
  • Add the garlic and cook for a minute.
  • Add the broth and cayenne and bring to a simmer for about 5 minutes.
  • Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  • 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!

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Blueberry Buckwheat Muffins

August 1, 2015

A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juice blueberries!

Blueberry Buckwheat MuffinsLast weekend we enjoyed harvest season for Michigan blueberries! There is just something about the climate here (or ridiculous winters?!) that makes for some of the best blueberry growing in the nation right here along Lake Michigan.

Blueberry Buckwheat MuffinsEvery year we go picking the second to last weekend in July at a sweet family’s farm just a 7 minute drive from our home. My oldest is getting even more helpful as the years go by – and it was fun to have a brand new toddler on hand this year to show where the berries grow.

Blueberry Buckwheat Muffins

DSC_0041

Last year I showed you how we used our blueberries for jam, and while I still made some jam this year, I didn’t make quite as much as usual. I have more of a need this year to just keep them around to eat fresh for the next 2 weeks, and freeze the rest for smoothies, oatmeal add-ins, and yogurt for school lunches.

I did want to make some blueberry muffins to store away for quick pull out breakfasts, and I decided that instead of triple batching my usual GF blueberry muffins for the freezer, that this year I wanted to have more variety in ingredients. So I made one batch of my regular ones, and this is a brand new recipe!

Blueberry Buckwheat MuffinsBlueberries and buckwheat are a match made in heaven, so these muffins really turned out well! We make blueberry buckwheat pancakes the weekend after picking so I thought muffins wouldn’t be too difficult to figure out!

Blueberry Buckwheat MuffinsBuckwheat is actually a seed and has a bit of a “nutty” flavor – it worked really well with these muffins – they were so soft too!

Blueberry Buckwheat MuffinsProduct 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.

Print Recipe
5 from 9 votes

Blueberry Buckwheat Muffins

A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juicy blueberries!
Prep Time10 mins
Cook Time30 mins
Soak8 hrs
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry buckwheat muffin recipe, blueberry buckwheat muffins, buckwheat muffins
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups buckwheat flour
  • 2 cups water
  • Juice of 2 lemons Or a couple TB of real whey, 1/4 cup or so of whole yogurt, or a couple TB of apple cider vinegar - these are soaking mediums
  • 1/2 cup white rice flour (If grain free use almond flour or cassava flour
  • 1/2 cup tapioca flour
  • 1/2 cup soft butter or coconut oil
  • 4 pastured eggs
  • 1/2 cup maple syrup Or more - taste the batter to sweeten to your family's preference - Keep in mind this batch makes 2 dozen muffins - so while 1/2 cup seems like a lot it is really spread out!
  • 2 tsp aluminum free baking powder
  • 2 tsp almond extract vanilla extract would be fine too - the almond extract is so amazing though!
  • 3 cups fresh blueberries

Instructions

  • The night before you want to make the muffins, put the buckwheat flour, water, and lemon juice in a large mixing bowl, combine, and let it sit in a warm spot in your kitchen overnight 8-12 hours. This soaking process breaks down the phytic acid in the flour so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
  • The next morning, add the rest of the ingredients EXCEPT the blueberries into the bowl, and blend with hand beaters to combine.
  • Fold in the blueberries.
  • Scoop the batter into silicone muffin cups or a buttered muffin tin and bake at 350 degrees for 30 minutes. Let the muffins cool before handling them.

For more real food breakfast ideas, follow my Breakfast Ideas Board on Pinterest!

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Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free Options

July 25, 2015

A cross between a lemon bar and shortbread, these lemon breakfast cookies have an amazing sweet lemon flavor to brighten your day! Stash them away in the freezer for busy mornings too!

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free OptionsWe have been having the *best* summer.

I’m talking the perfect balance between fun and busy beach days, to lazy, sit in the sun days at home.

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free Options

This summer I decided I was going to take a couple months “off” from getting up way before my kids so that I could just take a bit of a break from early mornings. I know they will be back come the start of the school year, so I gave myself a little permission to get a little extra sleep for the summer!

It has been so nice. For the most part we have been taking our mornings slow, and I have been relying on my staple breakfast cookies from my freezer stash on mornings that I have hungry kids before I’m able to turn the stove top on for eggs!

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free OptionsI thought we needed a flavor change and this lemon breakfast cookie was born! These are now my husband’s top request to grab quick before he heads to work – and the girls liked the new flavor of breakfast cookie. (They definitely also have my approval to go with a hot cup of buttered coffee as well 😉 )

A cross between a lemon bar and a shortbread cookie, these lemon breakfast cookies have a sweet lemon flavor and a really soft texture.

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free OptionsThe batter is super quick enough to prep right in the morning while the oven preheats, or you can make up a double batch or so for the freezer so they are even more convenient. I am planning on having somewhat of a breakfast rotation schedule for the start of the school year to make mornings a no brainer and these will definitely be on the list!

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free OptionsIf you have lighter breakfast eaters, the mixture of protein, fat, and carbohydrate/fiber in the cookies will most likely be enough for a “meal” for them – there is a good balance. I have pretty big breakfast eaters, so I make our cookies slightly smaller and add hard boiled eggs/raw milk or a smoothie. Either way breakfast can be done really quick.

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free OptionsProduct 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.

Print Recipe
5 from 3 votes

Lemon Breakfast Cookies

A cross between a lemon bar and shortbread, these lemon breakfast cookies have an amazing sweet lemon flavor to brighten your day! Stash them away in the freezer for busy mornings too!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: lemon breakfast cookie recipe, lemon breakfast cookies
Servings: 7 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/2 cup soft butter
  • 1/4 cup raw honey you can go with more if your kids are used to sweeter stuff - start with this and you can always add more though
  • 2 pastured eggs If you are egg free I think flax eggs or gelatin eggs will work for the bind - they just might not puff up as much which doesn't matter!
  • 1 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/2 cup white rice flour I think almond flouror more tapioca flour would work here if you are grain free
  • Zest & Juice of 2 lemons
  • 1 1/2 tsp vanilla extract
  • 2 tsp aluminum free baking powder
  • 1/4 tsp sea salt

Instructions

  • Blend the butter and honey with and beaters until fluffy.
  • Add the eggs and beat until frothy.
  • Add the rest of the ingredients and blend through until combined.
  • Roll balls of the dough and flatten to the size cookie you want on a silpat or parchment paper lined baking sheet - they won't spread out so make them how you want them. Depending on how big you want your cookies you can get about 7 cookies out of this batch.
  • Bake at 350 degrees for 15 minutes.

For more real food breakfast ideas you can check out my Breakfast Ideas board on Pintrest!

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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 school along 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!

Print Recipe
5 from 2 votes

Chicken Zoodle Soup

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: chicken zoodle soup, chicken zoodle soup recipe, gluten-free chicken noodle soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 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
  • 1/4-1/2 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

  • 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!
  • Add the garlic and cook for a minute.
  • Add the bone broth, chicken, and seasoning and bring to a simmer.
  • 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!

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Gluten Free Pita Bread

July 4, 2015

Quick and easy batter, sturdy enough to hold ingredients, flexible enough to fold and not break, and tastes amazing! These pitas feel just like real bread!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!Sometimes you just need a sandwich, ya know?

Being gluten free really does throw a wrench in things as far as the bread world goes. Most are dry, crumbly, or as heavy as a brick. Let’s just be real…gluten is so yummy, isn’t it?!

But even if you tolerate gluten fine, when you start doing the research closely, you’ll find that most store bought breads really have pretty sad ingredient labels. Especially if it is a food you plan on having weekly or, for some, daily.

My gluten free bread experiments have left me more than frustrated. Typically bread requires xanthan gum or other “gum” to give the bread a great rise and a gluten-y texture. Since the jury is still out for me on whether xanthan is smart to have on a weekly basis (I do use xanthan in a couple of very occasional treats we have yearly – as in just a few times in a year), I have put it on the back burner for a while.

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!This pita bread recipe came about one morning when I was making pancakes. I had made the batter thicker than usual that morning. It felt more like bread versus pancakes, and my wheels started turning! A handful of tries later and I got the flour ratios right so the pita would be sturdy enough to hold ingredients, flexible enough to fold and not break, and taste good!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!The bread-y texture will blow you away. It has a bit of a chew and when you pull it apart it even feels like real soft bread. I was really excited that it could hold as much as it did without falling apart.

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!I did do some experiments on how to store these because in my mind I’m like wanting to make a load of them for school lunch packing. You have no idea how excited I was (think jumping up and down and baby looking at me funny) when I thawed out the ones from the freezer and they were still just as flexible and soft! The image below is one of the pitas out of the freezer after it thawed (!) ::

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!You guys, these pitas cook up so fast – you can easily double it and be done in an hour and have a huge stack of them in the freezer! Fill them with whatever you can imagine. Better yet, set up a pita bar with loads of options and let the kids build their own! Possibilities are endless, from avocado slices or simple guacamole, to sliced veggies, cheese, refried beans, kid friendly tuna salad, or  leftover chicken from your crockpot,  One day I even took some leftover dinner stir fry and stuffed a pita with it – it was amazing!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!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.

Print Recipe
5 from 15 votes

Gluten Free Pita Bread

Quick and easy batter, sturdy enough to hold ingredients, flexible enough to fold and not break, and tastes amazing! These pitas feel just like real bread!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Bread
Cuisine: American
Keyword: gluten-free pita bread, gluten-free pita bread recipe, how to make pita bread
Servings: 12 pitas
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
  • Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a 1/4 cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.

STORING TIPS ::

  • A few things I have learned! I have done this in a half batch and it works fine. This batch as is will make you about 12 pitas the size pictured in this post. I found that freezing the unused pitas right always had a better outcome than storing them in a container at room temp or in the fridge. They get a bit dry storing at room temp/fridge as does most gluten-free baked goods. I froze mine flat in a freezer bag and they thawed out really nice - I think it really almost flash froze the freshness/moisture and as it thawed even the moisture from the thawing helped keep it soft and pliable. It didn't take long for the pitas to thaw out so even if you remember to take them out of the freezer a half hour before lunch that would work. If you are planning on packing it up in a lunch the night before (I like to have school lunches made up the night before!), you can take it out to thaw, make the pita, and put it into your container of choice.

For more lunch ideas you can follow my Lunches board on Pintrest!

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Strawberry Quinoa Granola

July 4, 2015

Crispy, crunchy and swirled with sweet strawberries! This is one granola that I dare to put up against any boxed cereal in taste!

Strawberry Quinoa GranolaLast weekend we celebrated strawberry season in Michigan!

Strawberry Quinoa GranolaI don’t know that Michigan is the first place that people think of when they think of berry season, but in all actuality, it is a great climate for many berry growers – especially strawberries, blueberries, and raspberries. We grow raspberries in our backyard with the greatest of ease – there is something about the lakeshore climate that is just perfect for growing summer berries is what I have been told!

Strawberry Quinoa GranolaAnd after the winters we have to endure, I would say being rewarded with some of the sweetest strawberries you have ever tasted is definitely due!

Strawberry Quinoa GranolaThis year I kept things pretty simple and very useful with our 30 pound load. No fancy desserts for me this year – I need functional to keep my sanity right now!

I froze the majority of it for smoothies, yogurt, and oatmeal during the school year. I kept a few pounds in the fridge for us to eat this week. And I poured some pureed strawberries into my popsicle molds to stash away for this summer.

Strawberry Quinoa GranolaStrawberry granola was on my functional uses for my strawberries as well. Granola is nice for cool summer breakfasts – and don’t even think I’m not already thinking about those first weeks of school coming up at the end of August! Granola makes a great breakfast for busy mornings too!

Strawberry Quinoa GranolaLast year I created this grain free strawberry granola for my friend Jessica over at Delicious Obsessions – and it went FAST! The girls loved it – as did my husband and I. This year I decided to try some different ingredients to switch things up. It isn’t grain free this time, but the grains and flours I chose had specific purpose – nutrient dense and filling!

Strawberry Quinoa GranolaThe girls have been sneaking handfuls here and there over the last week and it really turned out so good!
If you can’t or don’t have access to raw milk for pouring or whole yogurt, you can use coconut milk or coconut yogurt!

Strawberry Quinoa GranolaGranola also packs up great for school lunches – the kids can sprinkle it into a cup of yogurt or just eat it by the handful. I frequently pack a handful of granola for a snack for my preschoolers school snacktime.

Strawberry Quinoa GranolaA quick note on dehydrators! I have a simple, middle of the road dehydrator and I really love it – it gets the job done very well! I have quite a few extra trays that I stack up and I can do pretty large batches. If you don’t have a dehydrator, you can oven dry or oven bake – there are instructions for this in the recipe below!

Print Recipe
4.5 from 2 votes

Strawberry Quinoa Granola

Crispy, crunchy and swirled with sweet strawberries! This is one granola that I dare to put up against any boxed cereal in taste!
Prep Time10 mins
Cook Time10 mins
Dehydrate12 hrs
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: homemade granola, strawberry quinoa granola, strawberry quinoa granola recipe
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 6 cups oats not quick oats! If you are gluten free be sure your oats say gluten free on them likeTHESE
  • 2 cups quinoa I get the linked brand at Costco - the regular color or the red quinoawork fine - I used the red this time!
  • Juice of 2 lemons
  • 1 cup coconut flour
  • 1 cup blanched almond flour
  • 1/2 cup melted friendly fat butter, coconut oil, avocado oil
  • 1/3 cup raw honey If your kids are used to a much sweeter cereal go ahead and double this. I get mine from a local farmer. If you don't have access THIS is a good brand.
  • 1 TB vanilla extract
  • 4-5 cups strawberries chopped. (I didn't take the time to slice them nicely - I just pulsed them in my food processor!)

Instructions

  • Put the oats, quinoa, and lemon juice in a large mixing bowl. Add water to cover the grains, combine, and let the mixture soak 8-12 hours. This soaking process breaks down phytic acid in the grain, makes it easier to digest, and makes the nutrients more available to absorb!
  • After the grains have soaked, drain the liquid and return to the mixing bowl. Add the rest of the ingredients and combine.
  • Spread onto your dehydrator trays and dehydrate at 135 degrees overnight (Or over the course of a day. I tend to soak during the day and dehydrate overnight). If you are using an oven you can set your oven at the lowest heat and stir throughout the day - or you can go at a higher temp and bake it off, again stirring often until it dries out.
  • Once the granola is dried out you can crumble it into containers for storage.

For more real food breakfast ideas you can follow my Breakfast Ideas board on Pintrest!

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Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg Free

June 20, 2015

Warm, sweet, and rich all in a little bar that packs a big nourishment punch with minerals and protein – this molasses snack bar is perfect for busy days and on the go snacks!

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeSo we’ve got the first couple weeks of summer break under our belt, and I *think* we are finally ready for some action!

We definitely were in need of a routine break – so the first couple weeks off school we literally did nothing 🙂 And I loved every minute! We have hung out in the sun, had a couple of mornings at the park, and just enjoyed being home with nothing to do! Ha!

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeI am definitely all about summer being more laid back in routine and schedule, but we do balance that with some staple summer things like weekly trips to the beach down the road, our zoo pass, the splash pad in town, park days, library days, and of course all the summer fruit picking we have available in the area we live in!

And with all the go go go of some of those summer days, comes hungrier kids!

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeLast week I could tell my girls were getting a little bored with the same on the go type snacks I had been packing for zoo outtings or the beach and decided to try making something new.

My goal in these molasses protein bars was:

  • Quick and simple (not a load of ingredients and can be mixed up quick)
  • Pack up easily for travel
  • Use different ingredients than the other bars I have in the freezer to give the gut variety
  • Loaded with nourishment from minerals and some protein/fat to hold busy girls over until lunchtime or the next meal.

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeMy usual energy bars and granola bars are a staple in my freezer that all 3 girls really love. It is a good thing to rotate ingredients/food around in the diet though. And this is not only to be kind to our guts with variety, but also to create broad taste palates in our kids – meaning they don’t get used to just one food all the time.

Quinoa is actually not a huge favorite in our home (I usually end up making a quinoa bake instead of eating it just plain!) – so don’t let that ingredient scare you if the kids aren’t big fans! It does provide a nice, difference source of protein and carbohydrate so it is great way to change things up.

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeThe buckwheat gives a nutty flavor without the nuts. We handle nuts fine in the house but I don’t think they need to be eaten everyday if we want to keep our tummies happy.

The molasses has a great mineral content, and the rich warm flavor is so yummy! You can definitely swap this for all raw honey but I would give it a try to change things up!

Molasses Protein Snack Bars :: Gluten, Dairy, Nut, & Egg FreeJust a quick note on the batch size! This makes a whole sheet pan (large jellyroll pan) worth of bars – I think I cut up about 20. So the measurements seem big because it is a big batch! I like it that way so I don’t have to make them all the time! If you don’t want to store that many in the freezer, you can half the recipe and bake it in at 9×13 dish, which I also tried and it worked out great.

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.

Print Recipe
5 from 5 votes

Molasses Protein Snack Bars

Warm, sweet, and rich all in a little bar that packs a big nourishment punch with minerals and protein – this molasses snack bar is perfect for busy days and on the go snacks!
Prep Time5 mins
Cook Time20 mins
Soak8 hrs
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: homemade protein bars, molasses protein bar recipe, molasses protein bars
Servings: 12 bars
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups quinoa I get the linked brand at Costco
  • 4 cups buckwheat flour I get mine in bulk at our health food store
  • Juice of 2 lemons
  • 4 cups water
  • 1 cup unsweetened coconut shreds I get mine in bulk at our health food store
  • 1 cup avocado oil I get mine at Costco
  • 3/4 cup organic molasses Sometimes our Costco has this brand otherwise I get it on Amazon
  • 1/4 cup raw honey If you want it sweeter you can double this. I get mine from a local farmer. If you do not have local access THIS is a good brand.
  • 2 TB vanilla extract
  • 2 tsp sea salt

Instructions

  • Put the quinoa, buckwheat flour, lemon juice, and water in a large mixing bowl, combine, and soak overnight or 8-12 hours. This soaking process breaks down the phytic acid and helps the grain and seed digest better on the gut - it also makes their nutrients more available to absorb!
  • After the mixture soaks, add the rest of the ingredients, stir to combine, and spread out on a silpat or parchment paper lined large jellyroll pan.
  • Bake at 375 degrees for 20 minutes, cool, and cut into bar size you want.

For more snack ideas, check out my Snack Ideas board on Pintrest!

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Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar Free

June 13, 2015

Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar FreeOne last fun recipe to use up that rhubarb, ok!?

My rhubarb just seems never ending this year – which I love! Usually rhubarb is thought of to use in desserts and other treats. We have a lot of fun enjoying our strawberry rhubarb creamsicles every May! But since I like to keep treats at a minimum with growing kids in the house, I usually try to come up with something different, but useful to use it up.

Last week the baby had me by the hand toddling around the yard and I noticed my rhubarb definitely wasn’t done producing like I thought it was! We picked the last handful together and I decided to make it a part of breakfast that week.

Granola seemed logical for the time of year, as we are headed into warm, muggy mornings here in the next few weeks. I love using granola cereals on those mornings so I’m not turning the stovetop on!

Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar FreeI keep simple cinnamon granola stashed in the fridge for those mornings I don’t want to cook, and also this grain free granola to change things up a bit.

I know that rhubarb is often thought of paired with strawberries, but one of my favorite flavor profiles is actually honey and rhubarb. We get the most beautiful raw honey packed with amazing vitamins, minerals, enzymes, & antioxidants from a local farmer and the flavor is so amazing. And this mineral rich, sweet raw honey mixed up with tart rhubarb is a delicious start to your morning meal! Oh! And you can sub sour apples if you don’t have access to rhubarb!

Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar FreeI would recommend using honey that you wouldn’t mind taking right off the spoon as you will taste it in the cereal. There are some local honeys around here with much stronger floral undertones that I don’t care for so just be sure you pick something you love!

We like to splash on raw milk or coconut milk and I usually have hard boiled pastured eggs on hand to serve alongside. It is a great summertime breakfast! It also works well to top yogurt or coconut yogurt!

Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar FreeProduct 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.

A quick note on the cook method! I love my simple dehydrator! You can use your dehydrator if you have one, and if you don’t, just bake it in the oven stirring every so often so it doesn’t burn on the bottom. See the recipe below for details.

Print Recipe
5 from 3 votes

Honey Rhubarb Granola

I love granola best on hot summer mornings so I don't have to use the stove.
Prep Time10 mins
Cook Time8 hrs
Soak8 hrs
Total Time8 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: honey rhubarb granola, honey rhubarb granola recipe, soaked granola
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 cups oats Not quick oats. If you are gluten free be sure they say gluten free oats like THESE
  • 3 cups water
  • Juice of 1 lemon
  • 3 cups rhubarb chopped (I just buzzed mine up quick in the food processor. If you don't have access to rhubarb try a similar flavor like green apples!
  • 1 cup white rice flour
  • 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 cup raw honey I get mine from a local farmer. Check your farmer's markets and ask for deals for buying in bulk - I buy it by the 5 pounds. THIS is a good brand if you don't have any near you
  • 1 TB vanilla extract
  • 2 tsp sea salt

Instructions

  • Put the oats, water, and lemon juice in a large mixing bowl, combine, and set in a warm area over night or 8-12 hours. Strain off the water.
  • While the oats are straining put the rest of the ingredients in your large mixing bowl, add in the strained oats, and stir to combine.
  • Spread out on your dehydrator and dry out at 110 degrees 8-10 hours . When it is done break it apart into storage containers or freezer bags. I like to keep grains cool so they keep better so I store mine in the fridge or freezer especially if it is the summer. If you don't have a dehydrator, you can bake it in your oven around 300 degrees for an hour, just stir it around every so often so the bottom doesn't burn.

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Real Food Summer Picnic Series :: Barbeque Sauce

May 30, 2015

Real Food Summer Picnic Series :: Barbeque Sauce
Everyone needs a good barbeque sauce to use all summer!

A few years ago I began working on my own BBQ sauce recipe because I had gone without store bought for so long – and I missed it!

Real Food Summer Picnic Series :: Barbeque Sauce
Store bought barbeque sauce is not only full of high fructose corn syrup in most cases, but also MSG and other preservatives that are completely unnecessary. MSG is an exitotoxin, and is linked to migraines and mood changes among other things, and in a lot of kids it can cause behavior problems. It’s just not worth it.

Real Food Summer Picnic Series :: Barbeque Sauce
This barbeque sauce comes together in 5 minutes! That’s it! No cooking, no chopping, no simmering, no fuss! It is perfect for brushing on your grilled chicken, dipping your chicken nuggets, and spreading on a wrap!

Play around with the seasonings to your taste and fire up the grill!

Print Recipe
5 from 3 votes

Real Food Summer Picnic Series :: Barbeque Sauce

Storebought barbecue sauce is full of many ingredients I'd rather not consume, so I developed my own recipe.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: American
Keyword: barbecue sauce recipe, homemade barbecue sauce, how to make barbecue sauce
Servings: 16 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ¾ cup organic ketchup Watch ingredients! Our local grocer has an organic store brand with very minimal ingredients, zero preservatives, and is lower in sugar. I do opt for organic since tomatoes are on the dirty dozen and heavily pesticided.
  • 1/3 cup blackstrap molasses
  • ¼ cup organic mustard Watch ingredients! Our local grocer has a great organic store brand with zero preservatives. I do opt for organic to avoid GMO'd vinegar.
  • ½ tsp sea salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp chipotle powder

Instructions

  • All ingredients into a container with a lid, combine and store in the fridge! That’s it!

Product links in this section are from affiliate partners. There is no extra cost to you, and it helps maintain the site and provide free content to you! Know that I would never recommend a product that I wouldn’t use or feed my family!

Tips:

  • The recipe makes up a pint container and keeps very well in the fridge for weeks to use! Half it if you don’t want as much though!
  • THIS is the chipotle powder I use although I find it is best priced at my local grocer.
  • Let me know if you give it a shot at your next barbeque!
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Italian Daikon Radish Salad

May 9, 2015

Italian Diakon Radish Salad

Ever have one of those weeks where you just don’t feel like being in the kitchen? Or just don’t have time to be fiddling around in the kitchen?

Last week was one of those weeks for me. And friends, when that happens sometimes I forget just how crummy I feel when I don’t eat well – or enough. On busy days (or beautiful 80 degree days when I just want to be outside!) I tend to under-eat, or just eat the “quick” stuff like a few bites of cold leftovers, a quick granola bar from the freezer, or a banana from the fruit bowl.

But I function much better when I eat better than that. Those are all good things in and of themselves – but our bodies need veggies! Minerals! Our bodies need protein and fat to balance out too!

During these busy, warm spring and summer months I like making jars of 5 minute salad dressing so quick bowls of salad are easy and do-able. Or a big bowl of coleslaw to keep in the fridge. I can scoop out what I want when I’m rushed and still get some nutrient rich vegetables in my afternoon.

It is important to rotate veggies as much as it is important to rotate any other food we eat, so I have a few quick, fresh salads to change things up during the week! I shared this spring coleslaw a couple weeks ago, and this Italian daikon salad is another favorite of mine.

Italian Diakon Radish SaladDaikons spirilize so easily, and give a crisp texture with a noodle-like feel to the salad. I like to add chopped pecans for crunch, and if this ends up being all I have time for at lunchtime I add grated Parmesan and/or chopped local pepperoni. So full of flavor!

Cold salads like coleslaw and this daikon salad can also be piled up into a rice wrap.

Italian Diakon Radish SaladProduct 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.

And don’t forget the kids! I think spirilizing just about any veggie makes them more appealing to kids since it make them feel like noodles. It also makes them easier to chew and manage. I just love my spirilizer, and use it multiple times per week. I also like using my julienne peeler for smaller veggies like carrots for making veggie “noodles”.

Print Recipe
5 from 4 votes

Italian Daikon Radish Salad

It is important to rotate veggies as much as it is important to rotate any other food we eat, so I have a few quick, fresh salads to change things up during the week!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Italian
Keyword: daikon radish salad, daikon radish salad recipe, radish salad
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 medium daikon radish spirilized (or use a julienne peeler!)
  • 10 stalks green onion chopped
  • 3 roma tomatoes seeded and juices scooped out, cubed
  • 1/3 - 1/2 cup chopped crispy nuts I like pecans in this the best!
  • ¼ cup of my DIY Olive Garden dressing OR my <a href="https://www.raisinggenerationnourished.com/2014/04/diy-salad-dressings-5-recipes-whole-family-will-love/" target="_blank" title="DIY Salad Dressings :: 5 Quick Popular Dressings The Whole Family Will Love!">Italian dressing
  • Sea salt/pepper to taste
  • Optional sprinkle of grated parm and/or chopped pepperoni if you want to make it a meal!

Instructions

  • Everything into a medium mixing bowl, toss together, and chill for at least half hour.
  • This can be made ahead of time and sit in the fridge up to a few days. One side note on the diakon radish “noodles” – since the radish is so long, the noodles are quite long so I like to cut them a bit after I spirilize them to make them easier to manage while eating.

For more quick lunch ideas, check out my Lunch Ideas board on Pintrest!

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6 School Lunch Ideas *Besides* Peanut Butter & Jelly!

April 26, 2015

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!Standard review and affiliate disclosure: The PlanetBox shown in this post was given to me for the purpose of this review. Links are also affiliate links. All opinions on the product reviewed are my own. Please also know that I would never affiliate link products that I don’t stand behind or would never use with my own family.

Ok so I’m going to start out with admitting…I totally love peanut butter and jelly sandwiches 🙂

I grew up on them and to this day I thing they are *so* darn good!

My girls really love PBJ’s and I don’t mind having them in the lunch rotation here and there. It’s just really important to rotate our kid’s foods.

Having the same foods over and over again can wear on the gut – and if you already have a compromised gut lining (think food allergies or sensitivities, seasonal allergies, digestive issues whether constipation or loose stool, and even behavioral issues a lot of times point to gut distress), it just adds fuel to the fire to have the same thing over and over again.

I also like to keep different foods rotating in children’s diets because it creates kids with broad taste palates. Meaning, they will pretty much accept anything new you give them to eat. It takes some training while they are young, but it is so worth it!

But…PBJ is so easy!

Isn’t it though?! It totally is. I agree it is so easy to just pack up a quick sandwich and go.

But I have learned that lunch packing really doesn’t have to be that complicated. My kindergartener is eating the same things she had while she was at home as a toddler/preschooler, just packed up. Of course I still pack the occasional PBJ, but for the most part I’m packing up other nourishing favorites – that pack up just as fast.

If you let your kids be involved in the packing, I think it can run smoother and quicker. It takes some training at first. But at this point in the year, my now seasoned kindergartener picks her own fruit and veggie and fills her water bottle for her lunch the night before. I just fill in the odds and ends and it’s done – takes 5 minutes – tops.

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.Having great lunch gear really helps the process along and we have loved the functional simplicity of the “Launch” PlantBox. It really fits the types of nourishing lunches we pack for school, and my 5 year old loves it. The sturdy design lasts for years, so it is really an investment you make once…no more lunch gear replacing year after year when things get too worn. It washes up so nice (well my 5 year old will tell you that since she does it every day 😉 ).

SO! Whether your kids are tired of the same PBJ everyday, or you are looking to get more variety in their diets, here are 6 lunch ideas to try to finish our your school year!


1.   One of my favorite features of the Launch PlanetBox is the large side container for holding things like salad. I think most kids will be agreeable to salads at lunch so long as they have super yummy dressings to pour over them! You can make your own store bought dressings like Ranch, French, and Thousand Island right at home – takes 5 minutes to shake up in a jar!

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!Another lunch packing tip is how to make hard boiled eggs convenient. Hard boiled eggs last around 5 days in their shell! So I hard boil around a dozen eggs once a week and I use them for quick lunchbox additions or breakfasts. The crispy nuts in the photo are part of my freezer stash – I make a big load of them at a time and pull handfuls when I need them.


2.   The Launch PlanetBox comes with a leak proof container to fit in that large side slot as well. I have been using it for yogurt. I scatter frozen fruit on the bottom and scoop about half cup or so of whole plain yogurt over top. If you have kids that are used to sweeter commercial yogurts you can drizzle some raw honey over top too. My 5 year old can manipulate the lid on the container and we haven’t had a problem with leaking at all!

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!The tuna salad in this lunch is my quick 5 minute blender tuna salad – it is great on a sandwich or kids love to dip or make their own “sandwiches!” with crackers and veggies.


3.   About once a month I take an hour or 2 and make large batches of energy bars, apple bars, granola bars, or blueberry bars and freeze them flat in freezer bags. They pull from freezer to lunchbox faster than making a PBJ!

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!Keep things colorful! I use purple cabbage instead of green for coleslaw a lot! If you think you need to sweeten the deal with eating coleslaw with the kids, add a drizzle of raw honey or sprinkle in a few raisins.


4.   Kids missing pizza day at school? Try pizza muffins! My daughter has pizza day *every* Thursday. These muffins freeze up so nice – so they pack up really easy right out of the freezer! We have homemade pizza every once and a while that she takes leftovers of…but I just don’t think pizza night needs to be scheduled every week.

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!My sliced apple trick is using cinnamon or running a lemon over the tops! It will keep them from browning really well! The lemon works for avocado halves too.


5.   Don’t forget dinner leftovers! This was parmesan baked quinoa. A lot of evenings I pack up dinner leftovers right as I’m cleaning up from dinner. It takes no time at all!

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!The Launch PlanetBox comes with a great condiment container that is leakproof. It holds everything from veggie dip, to salad dressing, or nut butters for apple dipping.


6.   If you really have “sandwich eaters” that are hesitant to give up their PBJ, try wraps instead. Or at least something different on the bread you use. I crockpot 3 whole chickens once a month and shred the meat for the freezer in handful portions. This wrap was shredded chicken from the freezer, my own 5 minute mayo, lettuce, and tomato. I like these rice wraps or the Sami’s millet wraps (I get both at our health food store in the freezer section) for my family since we are gluten free. Just be mindful of the ingredient list!

6 School Lunch Ideas *Besides* Peanut Butter & Jelly :: Plus a PlanetBox Review!Ok! So talk to me! Hit me with your best PlanetBox or lunch packing questions and let me know how the new lunch routine is going!

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