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Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

February 17, 2021

More winter inspired meal planning to create 2 more full weeks of nourishing winter meals!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

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.

Winter Inspired Part 2!

You asked, and I’m all ears, dear momma! I was hesitant to hit publish on my first Meal Plan a couple of weeks ago, but my heart is just so full with the messages and posts about how this has helped your families. So I’m back with more! ***If you have not had the chance to read my first Winter Inspired Meal Plan, you’ll want to hop over there to start. You’ll read a lot of great tips for portion sizing, balancing macros, and ideas for making your first baby steps into meal planning with real food.*** There is a full 2 week printable meal plan with winter inspired foods there, and another full 2 weeks on this post – that is a full month of meals to play around with, and I can’t wait to hear about your meal planning successes!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Winter Inspiration

I know there are readers from all over the world that visit this space, so I want to be sure that I reiterate my recommendations on the first meal plan to buy what is in season where YOU live. February in Florida, or somewhere in Australia looks very, very different from February in Michigan! But I also realize that while I’m drooling over your beautiful farmer’s markets this time of year, our farmer’s markets and available in season produce will be bursting at the seams during the summer months. We just have very different growing seasons. Keep in mind where you live, and shop produce that fits in your budget within the season that you are, and you’ll be good to go!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

A note about my husband!

I left this out of the Part 1 Meal Plan, and for that I apologize! My husband eats all meals with us on the weekend. He is a commuter on work days, and so he takes his breakfast and lunch with him Monday through Friday (he has been working from home since April, but still preps his food the same way). In the winter, his breakfast is prepped on Sundays. He makes a skillet of potato hash with spinach and sausage for all 5 days, and takes that with him to work. He warms that up at work and adds an egg most days. A nice travel thermos or electric travel mini hot pot works well for anyone that does not have access to warming things up. In the warmer months of summer, he will do smoothies more often. For his lunches, he preps some sort of meat main (typically chicken or beef), and brings enough salad for the week with him. He keeps all of this at work. He eats dinner with us most nights of the week, though sometimes he fasts dinner. {He did not always prep this himself by the way! That started happening when I was pregnant with baby 3…sometimes momma just can’t do everything! He enjoys taking that off my plate, so he still does this, but I know that is not the case in every house. Do what you can!}

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Warm meals for cold days

That is the name of the game in the winter months here. If you live somewhere warmer, feel free to swap some of our hot meals for cooler ones! Just look at this frozen Lake Michigan beach in the winter months! We enjoy really warm dinners in the winter, so you’ll see that reflected in the meal plan for the winter months. That does not, however, mean that I want to be in the kitchen all day! I think you’ll see how I’m able to stretch meals into the next day, and repurpose food for new meals to help with time management.

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Let’s talk about lunchbox food products!

I love homemade hummus…but 3 kids into this thing I found the convenience of hummus cups to be a bit of a sanity saver. You just can’t always make everything all the time, least you burn out, dear momma. Same with guacamole. We just can’t afford the avocado prices here where they don’t grow, so guacamole cups are a very nice alternative. I do some of this shopping at Costco, and some online, so here is a great post with some of the packaged convenience lunchbox snacks, including crackers and granola bar options that you’ll see in the meal plan too. I do sometimes make these from scratch, but it sure is nice to have the option to buy them during certain seasons.

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

SO! Let’s get started!

Here is a PDF for you to download of my full 2 Week Winter Inspired Meal Plan with links to recipes included. {See below this section for a blank version if you want to fill in your own!}

Want to build your own meal plan?

Go for it! My way of doing meals is definitely not the only way! And my recipes are not the only recipes around! Here is a blank PDF for you to print and fill out your own.

Winter Inspired Dinners to Swap in the Dinner Section

I know that not every single dinner idea on my blog or in my cookbooks is everyone’s cup of tea, or perhaps you have other ingredients available or in season right now where you live. So here are some other dinner ideas to swap for the dinner section of the meal plan that fit with the idea of “winter inspired!” OR, fill in your own family favorite meals! Most of this list is from right here on the blog. Any recipe links that have a page number are from my cookbooks. Those with page numbers in green are from The Little Lunchbox Cookbook, and those with page numbers in pink are from Nourished Beginnings.

Kid Friendly Veggie Packed Slow Cooker Lasagna

Spring is right around the corner!

I hope you enjoy the 4 total weeks of cold weather meal planning I’ve created for you! I am going to be working on some spring inspired meal planning in the next month or so, and would love any feedback or questions you might have as I prepare to create those! Drop some comments below!

Gluten Free Strawberry Pie
Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

Veggie Packed Slow Cooker Lasagna

February 9, 2021

Classic lasagna flavor, with a rich grassfed meat sauce packed with veggies, layered with cream and noodles, all in the convenience of your slow cooker!

Kid Friendly Veggie Packed Slow Cooker Lasagna
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.

Brrrr!

Michigan born and bred has made us quite used to months of piles of snow and cold, but right around the middle of February, we usually dip well below even our threshold for cold air! These kids are pretty used to playing outside everyday no matter the weather, though, and we embrace the cold with warm campfires, cozy blankets…and comforting lasagna!

Kid Friendly Veggie Packed Slow Cooker Lasagna

Warm lasagna made in the slow cooker!

Not that popping a casserole dish in the oven is that hard, but there is just something about being able to get dinner done before noon that makes me smile. Checking dinner off the list early in the day always makes me feel 10 steps ahead of the game, and this slow cooker lasagna will warm up even the most chilled to the bone kids and adults alike in just a few easy steps.

https://amzn.to/37fd5iD

Veggie packed but so kid friendly

I don’t mind a big salad to get our veggies in on lasagna night, but sometimes a cold salad just doesn’t work in February. And little kids eat cooked veggies easier than raw. This lasagna is super packed out with plenty of veggies, but chopped small, and sautéed until sweet, they are the perfect kid friendly way to get flavorful and nutrient loaded vegetables in on lasagna night. Just look at all that veg!

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: The Veggie Meat Sauce

The veggie meat sauce can be made up to a day in advance. If you have a prep day, this is the perfect activity for that day. Or if you plan to make this for a school night, simply make the sauce the night before, so that you can just get everything into the slow cooker in the morning without any fuss. To make the veggie meat sauce, you’ll pull out all the sweetness and flavor from the veggies first by sautéing them in butter or olive oil. This time is precious, and will create so much flavor. Once the veggies are perfection, the beef will get browned, the sauce will be added, and a few minutes of simmering will pull all the flavor together.

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: The Creamy Bechamel Sauce

If you are dairy free, you are in luck! You really can have a creamy element to your lasagna without dairy, and this creamy sauce is just the ticket to your creamy dreams! Make a quick rue with rice flour and butter (if you can have it) or olive oil, then whisk in some coconut milk. If you tolerate dairy, cream or milk work fine here. The creamy bechamel sauce comes together in mere minutes, and this too, can be made a day in advance so that you can build your lasagna easily.

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: Building and Slow Cooking the Lasagna

Once you have the 2 sauces made, you are ready to go! Get a little of the meat sauce down on the bottom of the greased slow cooker, and then build 3 layers of lasagna noodles, bechamel sauce, and veggie meat sauce. If you tolerate a lot of dairy, you can add some cheese on top of each bechamel layer. This is totally optional. Two of my family members only tolerate sheep’s milk or goat’s milk cheese, which is pricy, so we just add some Manchego to the top of the lasagna and are happy! If you are completely dairy free, just leave the cheese off the top – it still tastes so good!

Kid Friendly Veggie Packed Slow Cooker Lasagna

A note on the eggs

I know this is a weird ingredient, but in years of testing out slow cooker lasagnas, I have found a couple eggs whisked into my creamy sauce makes the lasagna set up better. I’ve even used up to 4 eggs! If you are egg free, I would suggest simmering the meat sauce down a bit more so there is less liquid. It does work without the eggs – you may not get perfect little square slices, but it works.

Kid Friendly Veggie Packed Slow Cooker Lasagna

A note on prepping and timing

If you have a slow cooker that has a timer function, you are going to want to use that. I have a super old school slow cooker that does not have a timer, so I have to remember to turn my slow cooker off a the 4 hour mark. When the lasagna is done cooking on low for 4 hours, you want to let it rest with the heat off for at least 30 minutes, but I prefer more like 2 hours. It allows the juices to be soaked in by the noodles, and helps the lasagna to set. You really can make this an all day slow cooker meal while you are at work if you have a timer to shut off the slow cooker while you are gone. If you don’t, like me, you’ll want to save this meal for the weekend, or if you work from home like I do, just set a timer to remember to turn it off.

Kid Friendly Veggie Packed Slow Cooker Lasagna

Lasagna Noodle Tips and GF Brands

So one of the things that my “type A” personality had to get over to make a slow cooker lasagna was that slow cookers are oval…and lasagna noodles are not. It about killed me the first time I broke some noodles up to cover the area needed in my slow cooker, and truth be told, it really doesn’t matter! It all comes out looking the same! By the way, if you are gluten free, you can use the Jovial GF Brown Rice Lasagna Noodles, or the Tinkyada Brown Rice Lasagna Noodles! Some regular grocery stores even carry these now!

Kid Friendly Veggie Packed Slow Cooker Lasagna

Kid Friendly Veggie Packed Slow Cooker Lasagna

Ingredients

For the Veggie Meat Sauce:

  • 3 tbsp olive oil or butter
  • 1 medium onion diced
  • 1 bell pepper diced
  • ½ head cauliflower chopped small
  • 4 ounces of mushrooms sliced
  • 4-5 cloves of garlic minced
  • 2 handfuls baby spinach finely chopped
  • 2 tbsp tomato paste
  • 1 lb grassfed ground beef
  • 1 – 32 ounce jar marinara sauce
  • Sea salt & pepper to taste

For the Creamy Bechamel Sauce

  • 1/3 cup butter
  • 1/3 cup white rice flour
  • 2 ¼ cups full fat coconut milk or regular milk
  • 2 tsp sea salt
  • ¼ tsp pepper
  • 2 eggs whisked

For the Slow Cooker Lasagna

Instructions

Make the Veggie Meat Sauce:

  • Over medium high heat, warm the olive oil and then sauté the onion, bell pepper, cauliflower, and mushrooms for 5-7 minutes until fragrant and soft.
  • Add the garlic, spinach, and tomato paste, and stir to combine.
  • Add the ground beef with a big pinch of sea salt and pepper, and brown the beef, stirring it into the cooked veggies.
  • Once the beef is fully cooked, add the marinara sauce, stir to combine, simmer for 5 minutes, and then set aside.

Make the Creamy Bechamel Sauce:

  • Use a medium saucepan and melt the butter over medium high heat.
  • Whisk in the white rice flour, making a paste, and then gradually stir in the coconut milk, whisking along the way. Add the sea salt and pepper.
  • Keep the heat on high and whisk the mixture until creamy and smooth. This takes a minute or 2.
  • Turn the heat off. Whisk the eggs in a separate bowl and gradually add little bits of the egg at a time to the bechamel sauce whisking along the way until full incorporated.

Assemble and Cook the Lasagna

  • Spray the slow cooker with avocado oil spray before you assemble the lasagna.
  • Scoop enough of the veggie meat sauce onto the bottom of the slow cooker to generously cover the bottom.
  • Layer your uncooked lasagna noodles over the meat mixture. You’ll have to break up the noodles a bit to cover the area.
  • Pour about 1/3 of the creamy bechamel sauce over the noodles, and then scoop some of the veggie meat mixture over the top of the bechamel sauce, spreading it out to cover all of the surface of the noodles.
  • Add another layer of noodles, bechamel sauce, and veggie meat sauce.
  • Add the last layer of noodles, the last of the bechamel sauce, and the last of the veggie meat sauce, and then sprinkle with shredded cheese of your choice.
  • Put the lid on the slow cooker and cook on low for 4 hours. Turn the slow cooker off and let the lasagna rest for at least 30 minutes to soak in the juices and set up before cutting and serving. Up to 2 hours is even better and will still be hot!
Kid Friendly Veggie Packed Slow Cooker Lasagna

More real food recipe you might like!

Batch Up Meals Breakfast Ideas Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips RGN Meal Plans school lunches

Nourishing 2 Week Meal Plan {Winter Inspired Part 1}

January 30, 2021

Learn how to build a 2 week meal plan for your family centered around whole, real food found in the winter, busy schedules, and nourishing families!

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.

Finally!

After 7 years of blogging, 2 cookbooks, and countless in person workshops…I’ve made a meal plan! *Sound the trumpets and throw a parade!* I know so many of you have asked throughout the years, and I just never did it because really I never thought I was much of a meal planner. I have always had a bit of a “framework” in my head, gone shopping and bought seasonal food on sale for the week, and then built my week around that – for the last 11 years that I have had children in the house! But more and more of you are asking, and I decided that there definitely could be some value in showing you how I keep our menu seasonal to fit in our budget, as well as show you how I build a week of meals for a normal, “real world” family of five!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Balancing Macros {Fats, Protein, Carbohydrates}

Healthy fats, proteins, and carbohydrates – they all matter when it comes to kids. It’s all about the balance/ratio that works for you and your family. This will look different for each family – and possibly each child! We are talking about normal, healthy children, without inflammatory diseases, etc here. There are special circumstances where a spurt of a more “keto” or other type eating style would benefit a child, or an adult working on healing some things. But for most normal children, a good balance of all 3 macros is the key to stable moods and blood sugars, really good sleep, and laser focus for every life activity. Keep in mind that growth spurts, seasons of stress/sports/extra activities will make the ratio need for each macro vary for your child. Listen to their body – kids are smart. Most of them don’t live to eat, they eat to live. And they crave what their body needs at that very moment. So make your meal planning mantra…“Make every bite count!” When you look at any given meal, are all 3 macros represented in a healthy way? If so, you are on your way!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Portion Size Considerations **VERY Important – Don’t skip this section!**

One of the reasons I have always hesitated making meal plans trying to portray portion size and meal prep for every kind of family. Every kid has different appetites (even within the same age group!), and every family has a different number of kids at varying ages! The way that I made meals when I had very small children in the house is actually quite different than how I make meals now. The meals are the same, but my method is different. Back then, I used to have way more leftovers! I think I ate leftovers for breakfast almost daily. Or we had leftovers for dinner at least 2 times per week. I’m lucky to get 1 dinner of leftovers for my whole family of 5 these days with 2 pre-teens in the house! I have to be intentional if I want leftovers. That means purposely doubling or tripling something so that I can use the meal again. SO! With that in mind, if you have older children or MORE children in the house than my 3, you may want to consider doubling some of what I have listed. And if you have just a toddler or 2 in the house, know that you probably won’t have to make as many dinners as I do! You’ll have more leftovers to pull from.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Meal Planning Baby Steps

If you pull up this meal plan and feel overwhelmed, slow down, and breathe a minute. Baby steps is key to not quitting. Most of the people that I polled wanted all 3 meals represented, and 2 weeks or more at a time. But if you are new to cooking and real food, you might need to back off on changing everything all at once. This is the real world, and I get that momma. This can be done without overwhelming time in the kitchen. Promise. I don’t have time for it, and kitchen work is part of my job! I don’t want you to quit, so please read through these thoughts!

  • Don’t change everything overnight – even if you are a jump in with both feet kind of person. Start out with one meal of the day. Maybe just start with fixing your breakfast routine. Once you have a rhythm set for that meal that feels good to you, then you can move onto lunch, or dinner.
  • Sit down with the whole family and make a menu TOGETHER. Everyone gets a favorite somewhere in the week. TELL THEM why – they will understand! You could go in so many different life skill directions in this conversation too. Everything from helping them see how good their bodies will feel eating real food, to helping them see how planning meals out helps the family budget.
  • Don’t shy away from a “rotation.” Once you figure out your rhythm…trust me it is like auto-pilot and so nice! You’ll see some similarities within each week, and you’ll see how I plan Sunday breakfast and dinners to help me on Monday every week. There is plenty of variety and change, so that things do get boring, but there is also some predictability. There are some things that look the same but have veggie or fruit switches depending on what I find on sale or in season, and you can do the same according to where you live.
Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

A quick note about location, seasonal food, and availability

I found out real quick when I started doing my weekly shopping trip Stories on IG how vastly different food cost, availability of food, and seasonal differences are depending on location! I love getting messages and learning about how food is bought all over the world! Please keep in mind that where I live may not be where you live. Where I live, buying a half grass-fed cow for the year is affordable for many, and very available. That is definitely not the case everywhere. So where you see beef on my menu, you may have to swap for a different protein, or whatever meat is the best you can afford. I have readers from Europe that ask why we don’t eat much lamb, and people from East and West Coasts of the US that ask why we eat fish only occasionally. Both lamb and fish are quite costly where I live, so it is just not something that fits more than just weekly, if that. In the winter you will probably never see summer fruit like berries, or spring veggies like asparagus, because it is out of season in the frozen tundra of Michigan, and very expensive. Stick with the seasonality of where you live, buying the very best you can WITHIN the budget that you have for your family. Don’t go broke eating real food – you can do this smart within a budget.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

SO! Let’s get started!

Here is a PDF for you to download of my full 2 Week Winter Inspired Meal Plan with links to recipes included. {See below this section for a blank version if you want to fill in your own!}

Want to build your own meal plan?

Go for it! My way of doing meals is definitely not the only way! And my recipes are not the only recipes around! Here is a blank PDF for you to print and fill out your own.

Winter Inspired Dinners to Swap in the Dinner Section

I know that not every single dinner idea on my blog or in my cookbooks is everyone’s cup of tea, or perhaps you have other ingredients available or in season right now where you live. So here are some other dinner ideas to swap for the dinner section of the meal plan that fit with the idea of “winter inspired!” OR, fill in your own family favorite meals! Most of this list is from right here on the blog. Any recipe links that have a page number are from my cookbooks. Those with page numbers in green are from The Little Lunchbox Cookbook, and those with page numbers in pink are from Nourished Beginnings.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Stay tuned…

YES, I would like to make more of these! Stay tuned for another winter inspired meal plan in the coming weeks, and then I’ll jump into spring inspired meals when we get there! Since I am newer at making meal plans for sharing with readers, I would love to have your feedback so that this is as relevant for you. Let me know how you like the layout, etc. If I’m going to spend the amount of time I did to put this one together, I want to make sure they are going to be used!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}
Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

Sheet Pan Nachos with Slow Cooker Pulled Brisket or Beef Roast

January 13, 2021

The most perfect sheet pan nachos with easy slow cooker pulled beef for game day or fun Friday night!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

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.

A story about the girls’ first nacho experience

A couple of summers ago my girls had their first experience with a big pile of loaded nachos! We live in a little beach town, and each summer we pick one weekend to play “tourist” – we ride the trolley, go to the touristy shops and attractions, play at the busier beach instead of the quieter beach, and also enjoy dinner at a local restaurant. That year, one of the girls asked what “nachos” were on the appetizer menu, so we decided to give them the experience! These nachos were no ordinary nachos, with plain corn chips and fake cheese. They were loaded with real pulled barbeque beef, green onions, peppers, crispy fried jalepenos, super yummy aoili and guacamole – the works!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

A new fun weekend at-home nacho idea!

My kids just adored the family style way of getting to eat the nachos at that restaurant, and they talked about it for days! Every so often my middle one would reminisce about those nachos, and asked if we could try to make them at home. How could I say no to that?! We get a half grass-fed cow each year, and I just happened to have a brisket that I hadn’t decided what to do with yet. We slow cooked the brisket in my taco seasoning mix, let the girls dress up some nachos on a big sheet tray, and a new fun weekend dinner treat was born!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: Preparing the Beef and Sauce

The ingredients for the pulled beef is very simple. Your favorite taco seasoning mix and an easily whisked sauce – that’s it! The beef cut is really up to you on this one. Any cut of beef roast or brisket will do. (And really you could do a pan of ground beef taco meat if you don’t happen to have a roast around.). I keep a jar of my own taco season blend in my cupboard, so the prep for the beef goes really fast. Over the years, I have discovered that tripling that taco season mix into a jar works best for me, so feel free to do that and enjoy having taco seasoning already made up a lot longer!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: The Slow Cooked Pulled Beef

Once you season your beef roast with a generous amount of your favorite taco seasoning, take the time to sear the sides. The crust on the meat gives amazing flavor, and that extra 5-10 minutes of prep is so worth it. You get to tuck the seared beef into the slow cooker for the rest of the time anyway so take your time and get a nice flavorful sear on your beef! You’ll slow cook the beef roast for 8-10 hours on low, and boy oh boy will it just fall apart after that. Perfect for pulling apart with a couple of forks for your sheet pan nachos! Whisk some of the juices from the slow cooker with a starch of choice and you have a delicious sauce to mix in with your shredded beef for the nachos.

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: The Sheet Pan Nachos

And now we get to do the fun part! If you want to get the kids involved, prepare a “topping bar” type set up so that they can sprinkle toppings onto the sheet pan nachos to their little heart’s desire! Such a fun way for kids to try new veggies like finely chopped peppers – they make the nachos so pretty and get super sweet once cooked! I like to get the cheese onto the chips first, and then let the girls do the rest. You can let them sprinkle a little extra cheese on top after they get the toppings on too.

Sheet Pan Nachos with Pulled Brisket or Beef Roast

A note on the chips and cheese brands

Because I know that there will be questions on chips and cheese brands! I do get the organic tortilla chips from Costco, but there are so many decent brands out there now! Get the best you can afford – this is an every once and a while fun dinner! I also use the manchego cheese from Costco, but any cheese that you love will work. My oldest and I do better on sheep’s milk cheeses so we use manchego which is also super melty!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

Sheet Pan Nachos with Pulled Brisket or Beef Roast

Ingredients

  • 2 tbsp olive oil plus 1 tbsp butter to sear the beef
  • 2-3 pounds grassfed beef brisket or roast I have found any beef roast cut works!
  • 3-4 tbsp of taco season mix divided (I use my own taco season blend. I keep a jar of a triple batch of the seasoning in my pantry, so it is easy to use!)
  • 2 tbsp tomato paste
  • 2 tsp coconut sugar honey, maple syrup, or sugar works here – it cuts the acid in the tomato paste.
  • ½ – 1 cup beef broth chicken broth or water would be fine if that is all you have – I also happen to think swapping some of the liquid for a good beer or red wine tastes amazing
  • 1 large onion sliced into strips
  • 4 cloves of garlic minced
  • Sea salt/pepper to taste
  • Tortilla chips of choice
  • Cheese of choice if using
  • Nacho toppings of choice
  • 1 tsp starch of choice *you may not need this if you are using a taco seasoning mix that already has starch or flour in it – this is to thicken the sauce. You can use potato starch, GMO free corn starch, tapioca starch, or arrowroot.

Instructions

  • Warm a skillet over high heat with the olive oil and butter while you season the beef. Pat dry your beef roast and sprinkle 1 tablespoon of taco season ON EACH SIDE of the beef, rubbing it into the beef on each side. (Total of 2 tablespoons of taco seasoning on the beef roast – if your roast is on the bigger side, you might use a bit more than 2 tablespoons)
  • Put the seasoned beef roast in the hot oil to sear. LEAVE the beef in the skillet for a few minutes until a nice crust forms – if the beef is sticking when you pull it up that means it might need a bit longer. If it pulls away from the pan easily, you’ve made a nice crust on the beef! Turn the beef roast to the other side to sear for a few minutes.
  • While the beef roast is searing you can whisk the sauce. Put 1-2 tablespoons of taco seasoning into a medium mixing bowl. Add the tomato paste, coconut sugar, and broth and whisk to combine until smooth.
  • Put the whisked sauce, sliced onion, and minced garlic into the bottom of your slow cooker. Add the seared beef. I like to put the beef into the sauce, then turn it over so that it is coated on both sides. Put the lid on your slow cooker, and cook on low for 8-10 hours.
  • Remove the cooked beef to a cutting board and shred with 2 forks. Strain out about a cup of the sauce from the slow cooker, and whisk a teaspoon of potato starch into the liquid – this will make a thicker sauce for the beef. Mix the shredded beef with the thickened sauce – you can use as much of the sauce as you want to your desired consistency, and you can make more if you want it saucier!
  • To make the sheet pan nachos, pre-heat the oven to 400 degrees.
  • Line your sheet pan with tortilla chips. Sprinkle the cheese, then the shredded beef, and then the toppings of your choice. You can sprinkle extra cheese on the top if you want!
  • Bake the sheet pan tacos in a 400-degree oven for 15 minutes. Garnish with green onion, fresh herbs, sour cream – whatever you like!
Sheet Pan Nachos with Pulled Brisket or Beef Roast

More real food recipes you might like ::

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

Skillet Chicken and Kale with Garlic Mushroom Sauce

January 9, 2021

Add this easy, 20 minute skillet chicken and kale with garlic mushroom sauce dinner to your busy weekday menu!

Skillet Chicken and Kale with Garlic Mushroom Sauce

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

Happy new year!

I took a look back at some of my new year recipe posts over the years this week, and I noticed a trend. They are all about getting back to the grind, eating well, but with kids in mind. Because those little guys don’t feed themselves, and they sure as the sun aren’t going to eat a boring kale salad everyday just because you have a few health goals 😉 {Go on ahead and call the real food police on that one – they already know I am not a fan of kale salads 🙂 }

Skillet Chicken and Kale with Garlic Mushroom Sauce

Get the kale in, but in a kid friendly way!

The kids need to eat dinner too – and you don’t want to be a short order cook, I’m guessing. Veggie variety is the key, dear momma. Those kids don’t need kale everyday – and quite honestly, neither do you. We have a variety of veggies, every color of the rainbow, available to us for a reason. Those colors equal different nutrients, so it is important to change it up. But on those days that you’re going to get those dark green leafy nutrients in, you might as well make them taste amazing…amiright?!

Skillet Chicken and Kale with Garlic Mushroom Sauce

All in one skillet dinner in 20 minutes?!

YES please! We all need yummy weeknight dinners that are easy to make, and don’t fill up the sink with a load of dishes. You’ll need a pot to boil your pasta in if you choose to serve with pasta, but the rest of the dinner is done in one skillet in about the time that it will take the boil the water and cook the pasta – and that is a recipe for the perfect weeknight dinner!

Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Chicken

I have a secret place in my heart for the delicious flavor of seared chicken thighs, but if you are more of a chicken breast person, you can totally use that. Simply whisk the seasoning in a shallow dish, coat the chicken, and sear it off in a super hot skillet. The key to the flavor is allowing it to form a little golden crust!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Flavorful Veggies

There is just something magic about a hot skillet, sliced mushrooms, and a little time. The golden color after cooking mushrooms is big flavor that will infuse the creamy sauce along with the garlic – don’t skip this part! It doesn’t take long! And one of the reasons I chose fast cooking veggies like kale and frozen green beans is so that you don’t have to spend extra time cooking that part. You’ll simply add the kale into the pan after the mushrooms turn golden and make the rest of the sauce. The green beans will cook while the sauce simmers. And bonus! All of these veggies have fat soluble vitamins – so eating them with the fatty cream sauce not only makes them easier to eat for kids, it makes the vitamins absorb better for their growing bodies!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Dairy Free Cream Sauce

I know what you’re thinking…how can you get a cream sauce without dairy?! I also know what your first thought will be when you see coconut milk. Let me be the first one to tell you – I am not a fan of coconut…of any kind! So let that be the proof that the sauce doesn’t taste like coconut – it really takes on the flavors of the rest of the skillet, and just leaves a super creamy heaven for the chicken and veggies to soak in. {You can call the real food police on the coconut admission too…they already know it isn’t my fav!} And a quick note for those that tolerate dairy – cream or whole milk will work just fine here if you would rather use that.

Skillet Chicken and Kale with Garlic Mushroom Sauce

To pasta, or not to pasta?

If you have kiddos, and they can tolerate pasta of any kind, I’m thinking you’re going to find the dinner goes down even easier mixed with some fun pasta! Whether you like regular pasta, or gluten free, there are so many healthier choice varieties these days, and if you are off pasta for a bit, you can just serve your plate without the pasta. I think it tastes amazing over a baked potato or sweet potato.

Skillet Chicken and Kale with Garlic Mushroom Sauce

Skillet Chicken & Kale with Garlic Mushroom Sauce

Ingredients

  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • 5-6 boneless chicken thighs
  • 4-6 tbsp olive oil ghee, or butter
  • 6 oz mushrooms sliced
  • 2-3 cups chopped kale
  • 5 cloves of garlic minced
  • 1/3 cup white wine broth would be fine here
  • 1 ¼ cups full fat coconut milk or cream/milk
  • 2 handfuls of frozen green beans
  • Sea salt and pepper to taste
  • Cooked pasta of choice to serve over About 3 cups dry pasta. I use the Gluten Free Jovial or Tinkyada rice pastas

Instructions

  • Whisk the basil, oregano, onion powder, garlic powder, sea salt, and pepper in a large dish until combined. Pat dry the chicken thighs and toss them with the seasonings in the dish until the chicken is coated well. You can do this up to 24 hours in advance. If you season the chicken in advance, put plastic wrap around the dish and place it in the refrigerator until you are ready to make dinner.
  • Melt 4 tbsp of olive oil in a large skillet over medium high heat. Add the seasoned chicken thighs to cook until both sides are golden brown on each side, about 3-4 minutes per side. Take the browned chicken thighs out of the skillet onto a plate and set aside while you cook the veggies and sauce. *Keep all the leftover oil and browned bits in the skillet to cook the rest of the veggies in – so much flavor!
  • Melt another 1 tbsp of ghee in the skillet over medium heat. Add the mushrooms and cook for 5 minutes until the mushrooms are fragrant and golden. Add the kale and garlic and cook for a minute or two.
  • Bring the heat up to medium high, and add the wine to deglaze the pan, simmering for a minute or 2. Add the coconut milk and green beans, stir, and bring to a simmer. Put the cooked chicken thighs in the skillet sauce, and simmer for 5-7 minutes.
  • Serve the chicken with mushroom garlic sauce over cooked GF pasta of choice. If you are grain free, you can serve this over a baked potato or sweet potato!

Notes

  • If you have fresh green beans versus frozen, you’ll just have to cook them in the pan a bit longer but it does work.
  • You can use spinach instead of kale, but it does cook up faster, so just add it at the end to wilt in.
Skillet Chicken and Kale with Garlic Mushroom Sauce

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Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

December 30, 2020

Healthy comfort food for your dinner rotation! Stuffed Butternut Squash packed with flavor, and creamy without the dairy or gluten!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy 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.

Happy new year!

How about a new dinner idea for your menu rotation this winter? We’ve been enjoying these stuffed butternut squashes all fall long, and my girls have devoured enough of them that I thought it about time to share the recipe with you!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Fancy presentation, easy peasy prep!

I know the idea of a stuffed squash seems time consuming, but it really is very little hands-on time. The oven does most of the work for you, and you can get so much done while dinner is in the oven! You could even roast the squash on a prep day if you do that, so that it is ready to go during the week. This also makes the perfect weekend comfort dinner when you do have a bit more time at home!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Roasted Squash

A simple slice down the length of the butternut squash is all the cutting you need to do for this squash dinner. No peeling or dicing – my kind of dinner prep! After you scoop the seeds out, rub some olive oil over the flesh and sprinkle salt and pepper and you’ll be hands free while the squash caramelizes and sweetens in the oven.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Filling

While your squash is roasting, the filling can be made in about 15 minutes. That gives you plenty of time to clean up the kitchen, help with homework, or tend to kiddos while the squash finishes roasting! To make the filling you’ll sweeten your aromatics before adding some grassfed ground beef. The nutritional yeast adds a cheesy flavor to the cream sauce without cheese! Heaven! Once the veggies and beef are cooked, you’ll coat them in potato starch so that the coconut milk will thicken once it hits the pan. You can swap an starchy flour you like here from tapioca to arrowroot. I leave the broccoli to add until the end so it doesn’t get too mushy. If you prefer your broccoli very soft you could add it earlier. The creamy filling is just so decadent and flavorful!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: Assembling and Roasting the Stuffed Squash

Once your squash is finished roasting, you’ll easily be able to scoop little spoonful’s of the soft squash into your skillet filling. This does 2 things – it makes a perfect little well for the skillet filling to stuff into the squash, and secondly it stirs into the skillet filling, making it even creamier and buttery in taste! After stirring the squash into the filling, you can “stuff” the squash! A little sprinkle of the almond flour based topping and the stuffed squash is ready for the oven!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

An Important Note on Squash Size and Doubling!

Most of the time when I am grocery shopping, I pick out the short, fat little butternut squashes. I would consider them to be “small” butternut squashes. The recipe as written uses a small butternut squash, and feeds my family of 5 for one meal. If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster. And let me tell you, the leftovers are *ahhh-mazing* for breakfast the next day, dear momma!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Can I Use Dairy or Cheese If I Tolerate It?

Absolutely! I know many, like myself, find too much dairy to be inflammatory, so typically this time of year, my body is ready for a little dairy break after the holidays. If you tolerate cheese, that makes such a yummy topping for the stuffed squash. We did that a couple times this fall with some Manchego, a sheep’s milk cheese that my dairy sensitive daughter and I tolerate very well. You could also sub real milk or cream for the coconut milk if you have access to that.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Print Recipe
5 from 2 votes

Creamy Paleo Stuffed Butternut Squash

Ingredients

For the Roasted Squash

  • 2 tsp olive oil butter is ok here if you tolerate that
  • 1 small butternut squash halved and seeded
  • ½ tsp sea salt
  • ¼ tsp pepper

For the Filling

For the topping

Instructions

For the Roasted Squash

  • Pre-heat the oven to 425 degrees.
  • Rub the olive oil over the 2 halves of squash, and sprinkle with salt and pepper. Roast in a baking dish for 40 minutes at 425 degrees until soft. You can make the filling while the squash roasts.

For the filling

  • Warm the olive oil in a skillet over medium high heat, and add the onion and pepper. Sprinkle some sea salt and cook over medium high heat for 5-7 minutes until fragrant and soft.
  • Add the garlic and cook for a minute
  • Add the ground beef, Italian seasoning, salt, pepper, and coconut aminos and cook until the beef is browned. Stir and break up the meat into small pieces as it cooks.
  • Once the beef is browned, stir the nutritional yeast and potato starch into the mixture, and combine until everything is coated well. Pour the coconut milk and broccoli into the pan and stir until the coconut milk thickens, a couple of minutes. The broccoli will still have some bite to it, but it will cook more in the oven – if you add too early it will get too mushy.

Assemble the stuffed squash

  • Once the squash is done roasting, scoop some of the flesh into the filling mixture in the skillet and stir to combine. Make enough room in the squash to be able to “stuff” it, leaving some squash around the sides and bottom.
  • Once the squash has been stirred into the filling mixture, scoop the ground beef mixture into the squash to stuff it.
  • Mix the topping ingredients with a fork in a small dish, and sprinkle over the top of the squash. Bake in a 425 degree oven for 12-14 minutes, until the topping is golden.

Notes

  • If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster.
  • If you tolerate cheese, that makes a delicious topping too!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

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How To Make Kid Approved Creamed Vegetables With Any Veggie!

October 26, 2020

Veggie vitamins need healthy fat to absorb, so we might as well make them taste amazing with kid approved creamed vegetables using any veggie!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

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

Back to the basics

Last week, I happened to Instagram a quick veggie side dish that has been one of my go-to, “clear out the veggie bin at the end of the week” side dishes since my crew was very little. I was pretty blown away by the interest in the recipe specifics, but I can’t say super surprised, because it is one of the things that I adore the most about this RGN community. The following here is one of actual, real, everyday moms trying to do this real food thing with normal mom schedules and budgets…and this is as real life as it gets my friends!

A busy momma’s best friend!

This easy veggie side dish is going to become a regular on your dinner rotation – I happen to know because it most definitely was when my babies were very little, and still as as my girls have grown. An auto-pilot, nutrient-loaded way to get vegetables into my growing girls that they willingly (happily even!) inhaled each and every time when they were tiny, and ask for a lot as older kids! In right around 10 minutes, this kid approved veggie side can go alongside everything from a Sunday roasted chicken or beef roast, to a weekday pan seared fish.

One of my girls as a toddler gobbling creamy veggies!

For nutrient absorption, fat is where it’s at!

Dear momma, I hope you’ve hear the news by now that healthy fats are not the enemy. If you are anywhere near my age (I’ll be 41 next week!), I’m willing to bet that you grew up with a plethora of low fat food items in the pantry, and heaven forbid there ever be a stick of butter in the house. No, we grew up with a tub of rancid margarine in the fridge, and were told to stay as “low fat” as possible to be healthy. Thankfully the we have learned more about real, healthy fats, and their importance in our bodies. For hormones, for brain function…and for nutrient absorption! Fat soluble vitamins in many fresh foods from vegetables to pastured animal products need fat to even get into the tissues of our body. The very word “soluble,” meaning “able to be dissolved” should clue us in on how these fat soluble vitamins should be consumed. I love this article from my friend Jenny at Nourished Kitchen explaining the role that fat takes when eating fresh food.

How To Make Kid Approved Creamed Vegetables With Any Veggie!
Go on and butter up those veggies, dear momma! They help the vitamins in those veggies absorb and make them taste great for kids! Missing my babies at this age!

Ok, I get it! Fat is good to consume with veggies! Now how do we make the creamy veggies?!

I’m so glad you asked! One of the reasons I have never posted this recipe is because I kinda thought it might be too simplistic. The reality is, however, that these simple dishes happen more often in my house than fancy baking, fun treats, or elaborate dinners. This is the everyday grind, and I am committed to helping the moms of this generation learn how to cook real food everyday – not just every once and a while!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Let’s talk about what veggies to use!

The total amount of veggies including the onion is about 6-8 cups chopped. The whole point of this kind of skillet side is to use what you have, so change up the veg to what is in season in your veggie bin, and what you have leftover that needs to be used up at the end of the week. Add some frozen corn if you can have grains to add an extra pop of color! You can swap the carrot for sweet potato or bell peppers. Brussel sprouts, cauliflower, or asparagus swap well for broccoli. And zucchini swaps great for the green beans. Chopped spinach always wilts in at the end very well. Just remember 6-8 cups totally veggies – the cooking of the veg in the fat will bring out any veggies natural sweetness and make them super kid friendly in taste 😊

How To Make Kid Approved Creamed Vegetables With Any Veggie!

The cooking method

The key to making these veggies palatable to children lies in the cook method and the fat. Let the veggies get super soft and sweet, cooking in that fat for a good 5-10 minutes before making the cream sauce. You will be so glad you did. This method is the same that I use for the base of just about every veggie soup on the blog, and many dinners as well. It helps the veggie’s natural sugars shine and kids really love them!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Budget friendly

Because if we are going to do this real food thing, there are some things that are going to be spendy, such as buying quality meat and eggs. In order to balance that out in my budget, we pile high the budget friendly veg. Cabbage, green beans, carrots, spinach – we’re talking high nutrients with very little cost. The veggie fiber is priceless, and we already talked about how that little bit of fat swirled in helps all of the nutrients absorb. That is a big time budget win!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Serving suggestions

I used this creamed veggie skillet as a side to everything from a big Sunday dinner to an easy weeknight meal. Here are some ideas:

How To Make Kid Approved Creamed Vegetables With Any Veggie!
How To Make Kid Approved Creamed Vegetables With Any Veggie!
Print Recipe
5 from 1 vote

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Ingredients

  • 2-3 tbsp healthy fat to cook in butter, ghee, olive oil, avocado oil, etc
  • ½ medium onion diced
  • ¼ – ½ medium cabbage sliced thin
  • 1 large carrot peeled and diced
  • 1 head broccoli florets chopped
  • 2 handfuls frozen green beans cut into 1-inch pieces
  • 3 cloves of garlic minced
  • 2 tbsp flour of choice to thicken any GF flour blend or regular flour, rice flour, or if you are grain free, you could use tapioca starch, potato starch, or arrowroot
  • 1 cup full fat coconut milk or regular milk/cream if you can have dairy
  • ½ cup cheese of choice shredded (If you cannot have dairy and tolerate goat or sheep milk cheese, that would work great. Or if you can’t have that, try adding in about 1 tbsp of nutritional yeast to add some cheesy flavor)
  • Sea salt and pepper to taste

Instructions

  • Melt the butter in a large skillet over medium-high heat and add the onion, cabbage, carrot, and broccoli with a big pinch of sea salt. Stir to combine and cook over medium high heat for about 5-7 minutes until the veggies are soft and sweet.
  • Stir in the frozen green beans and garlic and cook for 2-3 minutes.
  • Sprinkle the flour into the cooked veggies and stir to coat them well. Then, pour the coconut milk into the pan, and stir until the sauce thickens about a minute or 2. Turn off the heat, and stir in the cheese. Salt and pepper the veggies to your taste.

Notes

The total amount of veggies including the onion is about 6-8 cups chopped. The whole point of this kind of skillet side is to use what you have, so change up the veg to what is in season in your veggie bin, and what you have leftover that needs to be used up at the end of the week! Add some frozen corn if you can have grains to add an extra pop of color! You can swap the carrot for sweet potato or bell peppers. Brussel sprouts, cauliflower, or asparagus swap well for broccoli. And zucchini swaps great for the green beans. Chopped spinach always wilts in at the end very well. Just remember 6-8 cups totally veggies – the cooking of the veg in the fat will bring out any veggies natural sweetness and make them super kid friendly in taste 😊
How To Make Kid Approved Creamed Vegetables With Any Veggie!

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Gluten Free Pumpkin Enchiladas

October 7, 2020

Put a fall spin on your favorite Taco Tuesday enchiladas with an easy and delicious and pumpkin enchilada sauce!

Gluten Free Pumpkin Enchiladas

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.

Jackets, jeans, and fuzzy hats…

Yup, we pulled out the ‘ol fall bin of outside gear this past week, and it looks like it’s pretty much here to stay! It kinda feels like I just put all of this stuff away, but the reality is, our fall season is pretty amazing, and we’ll take all the chilly autumn hikes and pretty fall colors as we can!

Gluten Free Pumpkin Enchiladas

A new spin on a family favorite!

Enchiladas are always a very enthusiastic dinner night in our house! Maybe a once a month treat during warmer months, they become more like an every other week thing when the weather turns cold. Last fall, I played around with the idea of a pumpkin base for the enchilada sauce instead of my original tomato based enchilada sauce, because I didn’t have tomato sauce in my pantry. The result was a very rich, perfectly decadent pumpkin enchilada sauce with subtle hints of the fall season. My crew was in love!

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Sauce

In under 10 minutes, your pumpkin enchilada sauce will be done, and I think you are going to be floored at the rich flavor! You can make your sauce ahead of time on a prep day too. Just cook the aromatics in some butter and then simmer with canned pumpkin, broth, and warm seasonings. You’ll then use an immersion blender to smooth it all out into a velvety sauce for the enchiladas.

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Filling

You’ll have to restrain yourself from sneaking spoonful after spoonful of this enchilada filling before you stuff your tortillas! The veggies cook down super sweet, not only giving the filling amazing flavor, but also packing out the meal with mineral rich veggies for the family! You can use whatever protein you wish! We purchase a half of a grass-fed cow each year, so I usually use our ground beef, but chicken or beans work great here too. Once the filling cooks, you will stir in some of the pumpkin enchilada sauce and some cheese, making a seriously addicting enchilada filling!

Gluten Free Pumpkin Enchiladas

The search for the best gluten free tortillas

If your household has to be gluten free, it is SO worth the little bit of time it takes to make your own tortillas with my new tortilla recipe! Most gluten free wraps that you get from the store are fussy to work with, and they are so expensive! You can make a batch of these tortillas up to a day in advance, and they will roll right up for you with the greatest of ease. You could also make them on a prep day and just stash them away in the freezer so that you can use them when you are ready.

Gluten Free Pumpkin Enchiladas

Feed a crowd!

I think this fun spin on a classic would be perfect to serve on Halloween night before trick-or-treating, or at any fall parties! The recipe as written feeds my family of 2 adults and 3 older kids for one meal with some leftover for one or 2 people the next day. If you have a smaller family or younger children, this will definitely feed you for 2 meals. If you are feeding a crowd, perhaps roll the tortillas tighter with less filling, or cut the tortillas in half so that the enchiladas themselves are smaller, party sized portions.

Gluten Free Pumpkin Enchiladas
Gluten Free Pumpkin Enchiladas
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Enchiladas

Ingredients

FOR THE PUMPKIN ENCHILADA SAUCE ::

FOR THE ENCHILADAS ::

  • 2 tbsp butter or olive oil for cooking in
  • ½ medium onion diced
  • 1 red bell pepper diced
  • ¼ head of cabbage sliced into strips
  • 1 lb grassfed ground beef
  • 1 cup frozen organic corn
  • 1 heaping handful of baby spinach chopped
  • 2 cups of cheese divided
  • 1 recipe of the above Pumpkin Enchilada Sauce
  • 8-10 tortillas of choice depending on the size of your tortillas (I use my own GF Tortillas, but store bought is fine too)

Instructions

Make the Pumpkin Enchilada Sauce:

  • Melt the butter in a large sauce pot over medium high heat and add the onion and pepper with 1 tsp of sea salt. Cook the veggies until soft and sweet, about 7 minutes.
  • Add the garlic, chili powder, cumin, and cinnamon and stir to combine, cooking for 1 minute.
  • Add the pumpkin, green chilis, and water, stir to combine and bring to a simmer for 3 minutes.
  • Turn the heat off and use an immersion blender or regular blender to blend the sauce until smooth. Sea salt and pepper the sauce to your taste.

Make the Enchilada Filling:

  • Melt the butter in a large skillet over medium high heat, and add the onion, pepper, and cabbage with a big pinch of sea salt. Cook over medium high heat for 10 minutes until the veggies are soft and sweet.
  • Add the ground beef and cook through until browned.
  • Add the corn and baby spinach and cook for 5 minutes over medium heat until the spinach wilts and the corn is soft.
  • Turn the heat off and stir in ½ cup or so of cheese, and 1 ½ cups of the Pumpkin Enchilada sauce.

Assemble and bake the Pumpkin Enchiladas:

  • Pre-heat the oven to 400 degrees.
  • Spread 1 cup of the Pumpkin Enchilada Sauce on the bottom of a 9×13 baking dish or casserole pan.
  • Scoop the pumpkin enchilada filling into your tortilla shells (I use my own GF Tortillas but store bought is fine too), roll them up, and line them up in the casserole pan. The amount of filling in the shells will depend on what the size of your tortillas are.
  • Once you have all of your enchilada tortillas filled and lined up, pour the remaining pumpkin enchilada sauce over the top of the rolled up tortillas and sprinkle with 1 – 1 ½ cups of cheese.
  • Cover the baking dish with foil and bake at 400 degrees for 20 minutes until the sauce and cheese are bubbling. You can put the pan under the broiler for a few minutes if you would like a pretty browned top.
Gluten Free Pumpkin Enchiladas

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How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

September 9, 2020

Easy to make, super soft, gluten free flour tortillas with only 5 ingredients!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy 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.

Sweet friends, and a special story…

(Preface :: I got permission from mom to share these girls’ important story and the picture below. Please be the amazing supportive community that my readers always are to this dear friend of mine with positive, uplifting comments.)

See the sweet girls with my crew in the picture below? We met this precious family during Caitlyn’s Young 5’s year at school, and you know those friendships that just click in place like they were always meant to be? Their momma is amazing, and our kids just go together like peanut butter and jelly. Earlier this summer, this family finally figured out what was making their 2 sweet little girls’ tummies ache so much, and experience so much digestive distress all the time from early toddlerhood…a new, VERY positive Celiac diagnosis. For both girls. Talk about life coming to a screeching hault in order to learn all things gluten free! I watched as this strong momma bear gutted her kitchen of all utensils, pots, seasonings, appliances, and foods that might have traces of gluten on them or in them, and then joined her for a shopping trip to fill her kitchen with safe food for her babies.

I have to admit, I was thinking this shopping trip would be super easy. I’ve been gluten free for…gosh, has it really been 15 years?! You’d think an old gluten free pro would be able to help a newly diagnosed celiac family grocery shop. What I found was that gluten free shopping when you have a gluten sensitivity is VERY different from gluten free shopping when you have an autoimmune Celiac disease. SO many packaged gluten free items are NOT made in dedicated gluten free facilities. For people that can’t even have a trace of gluten residue, that is a prescription for disaster. And there were a few times this summer that they found out just that – even foods that we thought were gluten free, definitely “glutened” these sweet girls, making them very sick. Anything that wasn’t labeled “made in a dedicated gluten free facility” was absolutely out of the question.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

A Gluten Free Tortilla Challenge!

Over a decade ago during my new gluten sensitivity diagnosis, I tried my hand at some homemade gluten free tortillas, but honestly the abundance of store bought gluten free tortillas has sky rocketed as “gluten free” has become more popular, so I chalked up tortillas as one of those store bought conveniences that I would take advantage of. There is a variety of “gluten free” tortillas out there, but as I shopped with my friend, we found that there were NONE with healthy ingredients that were made in dedicated gluten free facilities. NOT ONE! This really frustrated me! It’d been a long while since I tried my hand at homemade tortillas, but I really wanted to create something that my friend could safely use for her girls. Gluten free flour blends have REALLY improved in the last 15 years, and I had a feeling Namaste would be a really good candidate to trial with tortilla making.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

5 Ingredients?!?!

Just 5 ingredients?! YES, dear momma, because I want you to be able to make this weekly or bi-weekly, or monthly – whatever your prep day looks like. I don’t want you to dread it or put it off because it feels like a fussy project. I had that friend of mine in mind with 2 Celiac daughters who can’t just pop into the store and grab a quick bag of tortillas. She doesn’t have a choice, but she also has a life to live, kids to take care of, a house to run…and needs realistic kitchen projects so her girls can eat safely. The ingredients are affordable and accessible, and the method couldn’t be easier!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

The Method :: The Dough

This super soft, pliable dough will blow you away! It is really forgiving, and rolls out easily. Whether you plan to use a rolling pin or a tortilla press, you’ll find the dough really easy to work with. Simply mix all of the dough ingredients in a mixing bowl. I start with my spatula, and then finish by kneading with my hands. When measuring the water, I wanted to mention that to make it easy, I fill a 2-cup Pyrex liquid measuring cup to exactly 3/4 cup mark, and then use a tablespoon to add the 2 tablespoons of extra water. If you don’t do this your dough will be tougher and drier. If you use a full cup of water, your dough will be too wet – trust me and do the exact measurement!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

The Method :: Rolling Pin or Tortilla Press!

In my recipe card, I included both rolling pin and tortilla press methods. I borrowed a friend’s tortilla press so that I could test it out both ways. I do feel like I was able to get the tortillas a bit thinner using my rolling pin. I did 3 batches with the tortilla press, and found that I could get them thinner by rotating the pressed tortilla, and also making sure I pressed down for a good 5 seconds wait. I would LOVE to hear about tortilla presses that you love, and/or tortilla press techniques for a novice press user, so please comment below in the comments section! I’m still on the fence for purchasing one for myself! The rolling pin method is super easy, though I have to admit finding the right tortilla press could change my mind. You’ll want to work with parchment paper when rolling your dough out with either method because adding a floured surface will fuss with the texture of the tortilla. Roll the ball of dough in your hand, flatten it slightly on your counter or the tortilla press, and then either roll it out, or press it out! Get the tortilla dough as thin as you can, and then you are ready to cook. If you are rolling your dough out with a rolling pin, I love using my 8-inch soup pot lid to cut a perfect circle! You can toss the dough scraps back in with the dough to keep making more tortillas.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Pinch off a 2 1/2 inch ball of dough and roll it until smooth.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Lay a Silpat on the counter to keep your parchment from sliding. Slightly flatten the dough ball with your hand before your roll it out.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Place parchment over the top of the dough and roll out as thin as you can.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Use an 8-inch soup pot lid to cut a perfect circle!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Toss the scraps back in the bowl with the rest of the dough to roll out more tortillas!

The Method :: Cooking the Tortillas

The tortillas cook up so fast! Just a minute on each side over medium heat, and you’re done. It is important to use a dry pan! Don’t oil your pan at all! Keeping the tortillas soft and warm while you cook all of the tortillas is as easy using a tortilla keeper (so inexpensive!), or a simple plate covered with a towel. I have been able to make tortillas quick in the morning or afternoon when I have a minute, and they stay warm until dinner using a tortilla keeper.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Tortilla Storage

Use your fresh tortillas right out of your tortilla keeper or plate, warm and soft! Leftovers are best kept frozen to maintain moisture, softness, and pliability. What I have found is that you can toss the leftover tortillas into a freezer bag, and they don’t even stick together in the freezer bag! When you want to use a tortilla, simply take a frozen tortilla out and it will thaw within 20 minutes. You could warm in the oven or a pan too if you wish.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Ideas for using your tortillas!

Other than the obvious Taco Tuesday night (which is an absolute must!), the possibilities are endless for these tortillas! Here are some ideas!

  • Considering GF bread is really difficult to make, and super expensive to buy, using these tortillas as sandwich wraps, is probably the must functional use that I can think of. From tuna salad and chicken wraps, to ham and cheese and even PBJ, you can make any sandwich into a tortilla roll-up! You can find my “Kid-Approved Apple & Tuna Salad” and “Sweet & Sour Chicken Wrap” recipes in my cookbook, “The Little Lunchbox Cookbook!”
  • Quesadillas! There is a really great “Garden Party Quesadilla” recipe in my cookbook, “The Little Lunchbox Cookbook,” using a really yummy, simple bean spread and roasted veggies, or you can make your own up!
  • Pinwheels! Little kids love these, but I’m telling you right now, my 11-year old also adores pinwheels! They are so fun and easy to eat! You can try my egg salad pinwheels, or in my new lunchbox cookbook, “The Little Lunchbox Cookbook,” you can try my “Healthy Chicken Salad Pinwheels” or “Colorful Rainbow Pinwheels!”
  • Tortilla Chips! Check out my tortilla soup recipe and see how you can crisp your tortillas up to make chips for scooping and dipping!
  • Tortilla Pizza! Check this one out for a really easy Friday night pizza night!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Tuna Salad Wrap in a lunchbox!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Garden Party Quesadillas in a lunchbox! Recipe is in my cookbook, “The Little Lunchbox Cookbook

Ingredient swap thoughts

I am sure that other gluten free flour blends will work with this recipe, though different blends have different ratios of flours, so you may need to play around with the amount just a touch to get the right consistency if the flour absorbs differently than Namaste. For the most part, any GF Flour Blend that has xanthan gum should behave about the same (the gum gives that “gluten-y texture” to the tortilla. The palm shortening is important. Coconut oil or butter just won’t give the same outcome. I really would just stick to the palm shortening. You can find organic, sustainable palm shortening here.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Gluten Free Flour Tortillas

Ingredients

Instructions

  • Pre-heat a large skillet over medium heat while you mix the ingredients. Put all of the ingredients into a medium mixing bowl and use a spatula to combine. Once the dough comes together, knead the dough with your hands until it is all incorporated well. If you are in a very humid, wet environment, you may need to add a tablespoon or so more of flour if your dough feels too wet and sticky. I had to do this in the warmer, summer months.

ROLLING PIN METHOD ::

  • Lay a Silpat mat on the counter, and tear 2 pieces of parchment paper. Lay one piece of parchment down on the Silpat. (The Silpat will keep the parchment paper from sliding all over your counter while you roll!)
  • Pinch off a palm-sized, 2 ½ – 3 inch ball of dough, and roll the ball of dough in your hands until smooth.
  • Put the ball of dough on the parchment paper and flatten with your hand slightly. Place the second piece of parchment paper over the dough, and roll out as thin as you can get the dough, around 1/16th to 1/8th inches. Use an 7 or 8-inch pot lid to cut out a perfect tortilla circle!
  • Place the rolled-out tortilla circle in the hot skillet (do NOT oil the skillet!), and cook for 30 seconds to 1 minute on each side. You can roll out a second tortilla ball during this time if you want. Or you can roll all of the tortillas out first, and then cook. When the tortilla has finished cooking on both sides, place it in a tortilla keeper or on a plate with a towel covering the plate to keep the tortillas warm and soft.

TORTILLA PRESS METHOD ::

  • Tear 2 small pieces of parchment paper and lay one of them on the bottom of the tortilla press.
  • Pinch off a palm-sized, 2 inch ball of dough for an 8-inch tortilla press (if you have a larger tortilla press make your dough ball about 3 inches), and roll the ball of dough in your hands until smooth.
  • Put the ball of dough on the parchment paper that is on the tortilla press, and flatten with your hand slightly. Place the second piece of parchment paper over the dough, and use the tortilla press to press the tortilla down, holding for 5 seconds. Open the press, rotate the tortilla 90 degrees, and press again.
  • Place the pressed tortilla in the hot skillet (do NOT oil the skillet!), and cook for 30 seconds to 1 minute on each side. You can press a second tortilla ball during this time if you want. Or you can press all of the tortillas out first, and then cook. When the tortilla has finished cooking on both sides, place it in a tortilla keeper or on a plate with a towel covering the plate to keep the tortillas warm and soft.

STORAGE ::

  • Use your fresh tortillas right out of your tortilla keeper or plate, warm and soft! Leftovers are best kept frozen to maintain moisture, softness, and pliability. What I have found is that you can toss the tortillas into a freezer bag, and they don’t even stick together in the freezer bag! When you want to use a tortilla, simply take a frozen tortilla out and it will thaw within 20 minutes. You could warm in the oven or a pan too if you wish.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

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Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

September 2, 2020

Skip the fussy prep and make skillet stuffed peppers with the most rich, delicious flavor, sure to make the whole family happy!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

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

Back to school and fall routines!

To say we were pumped for school to start this week is an understatement! This crew (and this momma!) thrive on routine, and while we absolutely enjoyed every ounce of our summer beach time over the last few months, the first day of school brought some of the biggest smiles I’ve seen in months! The promise of seeing favorite teachers and reuniting with friends was almost too much to handle!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Long school days call for easy, comforting skillet dinners!

Re-thinking stuffed peppers into an easy weeknight prep skillet was born on a particularly long remote schooling day this late spring. The kids were capital D.O.N.E. and this momma had literally forgotten every ounce of 5th grade math from her youth, so a comforting, easy dinner was in store for all! Instead of actually stuffing the peppers, this fast deconstructed version is weeknight friendly, and *oh so* satisfying!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

One pan dinner – veggies included!

Because one pan was about all I had the time and energy for that day, I decided to stuff this stuffed pepper skillet with enough veggies to be able to say the whole thing was a full meal so that I didn’t have to make extra sides! Not only are the super sweet, kid friendly bell peppers scattered throughout, I also added a whole box of chopped baby spinach. The baby spinach wilts into the skillet meal, and the kids will never taste it. This is truly one of my secret weapons in getting greens into so many of my meals.

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

The method

The secret to the rich, savory sauce for this skillet dinner lies in getting a good caramelization of the onion and garlic, and then using the seasoning combination with the coconut aminos to flavor the beef. Once this important skillet work is done, all you have to do is dump in veggies, rice, marinara sauce, and broth, and sit back and let it cook until the rice is tender. Of course adding the cheese at the end and sliding the whole skillet under the broiler is what takes this dinner over the top!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Leftovers ideas

I’ve made these stuffed pepper skillets a hand-full of times during this summer, even though it screams fall and winter food! Every time I make it, the girls ask if I can put it in their thermoses for school lunches this fall. I’m a huge fan of “cook once eat twice,” so I’m all about that! The recipe as written makes a large skillet full, and my family of 5 usually has at least a couple of kid portions leftover for the next day. If you are a smaller family or have smaller kids, you’re sure to get 2 meals out of this!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!
Print Recipe
5 from 2 votes

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 1 lb grassfed ground beef
  • 1 tbsp Italian seasoning
  • 1 ½ – 2 tbsp coconut aminos this is like a soy sauce
  • 1 tsp sea salt
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 – 5oz box baby spinach chopped
  • 1 ½ large or 2 small/medium bell peppers large dice
  • 1 cup long grain white rice
  • 1 – 32 oz jar marinara sauce
  • 1 cup water or bone broth I do like to make about ¼ cup of this liquid a really dry red wine but that is completely optional. I think it makes the sauce even richer – totally up to you though!
  • 1 cup cheese of choice to top shredded

Instructions

  • Melt the butter and olive oil over medium high heat in a large, oven safe skillet (I use my 14-inch cast iron skillet. A dutch oven would work too). Add the onion and cook over medium high heat for 5 minutes until lightly golden and fragrant.
  • Add the garlic, cook for a minute, and then add the beef, Italian seasoning, coconut aminos, sea salt, cumin, and smoked paprika. Stir everything together, and cook until the beef is browned and cooked through.
  • Add the spinach and bell peppers, and stir to combine. Then add the rice, marinara, and water and stir until everything is combined well. Bring the skillet to a boil, and then reduce to a simmer with a lid on the pan until the rice is cooked through, about 20 minutes.
  • Once the rice is cooked through, turn the heat off and give the skillet stuffed peppers a stir, tasting for salt to your taste.
  • Turn the broiler on in your oven to “HI.” Top your skillet stuffed peppers with shredded cheese and place the skillet under the broiler for 2-5 minutes until the cheese is melted and golden to your liking. Every oven broiler runs differently, so check the cheese around 2-3 minutes in case yours runs hot. Mine takes about 5 minutes.

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Summer Broccoli Salad

August 2, 2020

This light and fresh broccoli salad is perfect for hot summer days!

Summer Broccoli Salad

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

Summer 2020…

It sure wasn’t what we thought it was going to be, eh? (See there’s that northern accent coming out in me!) While summer 2020 wasn’t what many of us dreamed it would be, we *did* decide to make the best of what we could actually do, and as it turns out, it was a pretty amazing summer! Hiking, waterfalls, cold and rocky Lake Superior shorelines, and hot powdery sand beaches along Lake Michigan…the outdoors wasn’t canceled and we were totally here for it!

Summer Broccoli Salad
Summer Broccoli Salad
Summer Broccoli Salad
Summer Broccoli Salad

A new summer staple!

I know we are inching our way toward the start of another school year, but there is still plenty of warm weather ahead, and I thought I’d share a new salad obsession of mine! I’ve perfected it this summer and I can’t wait to share it with you!

Summer Broccoli Salad

The busy momma kind of food prep…

My gracious has the last few months been a bit…extra…on us mommas! I made this salad up on a particularly busy week. I wanted to be able to pull a veggie side out of the fridge for myself without any prepping, and this salad has become a staple for me this summer! A shake up in the jar dressing and just 4 veggies to chop, this summer broccoli salad is something everyone has time for.

Summer Broccoli Salad

But will the kids eat it?!

Bonus! This broccoli has been a big hit with the kids as well! The super fun colors, and kid friendly dressing makes this broccoli salad easy on young taste buds. I can see packing this broccoli salad in school lunchboxes as veggie side this fall! I would recommend chopping the salad pieces quite small if you plan on your kids eating it. If the pieces of veggie are too big, it will make it harder to manage for kids. So as much as I love a big strip of onion in my salad, diced will work better for littles. And that extra chop of the broccoli and cabbage will make it easier for kids to eat.

Summer Broccoli Salad

The Method :: The Salad

Just chop and toss – it really is that simple! You can add or subtract veg based on your preferences. I have added sunflower seeds before, and even a hard boiled egg to my bowl.

Summer Broccoli Salad

The Method :: The Honey Mustard Dressing

I use a small 8 ounce jelly jar to measure and shake up my dressing. It is so fast and at this point in the summer I have it memorized because the ingredients are so simple! The dressing is sweet and tangy – perfect for everyone on the family. And instead of the heavier creamy broccoli salad dressings we are all used to (nothing wrong with those!), this light and crisp dressing is perfect for hot summer days.

Summer Broccoli Salad

Storage and serving

The broccoli salad is ready to eat as soon as it is tossed, and it keeps so well for about 5 days. This makes a great prep day item so that you can ensure that you have some veggie side to go with your lunch or dinner every day. I love that this salad doesn’t get soggy even with the dressing on it! If you prefer, you could just add the dressing when you are ready to eat it. The dressing will keep in the fridge for weeks.

Summer Broccoli Salad

Summer Broccoli Salad

Ingredients

FOR THE BROCCOLI SALAD

  • 4-5 cups of chopped broccoli florets
  • ¼ head of cabbage sliced into strips
  • 1 large carrot shredded
  • ¼ red onion sliced into strips (or diced if you like smaller pieces)
  • ½ cup manchego cheese Or whatever cheese you have on hand. You can leave this out if you are dairy free!

FOR THE HONEY MUSTARD VINEGARETTE

  • 3-4 tbsp raw honey
  • 3 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 1 – 2 tbsp apple cider vinegar I liked more bite of vinegar, but my younger girls ate this happier with 1 tbsp
  • ½ tsp garlic powder
  • ¼ tsp sea salt to taste
  • Pepper to taste

Instructions

  • Put all of the broccoli salad ingredients in a medium mixing bowl.
  • Put all of the dressing ingredients into a jar with a lid and shake vigorously to combine. You could use an immersion blender if you wish. Pour the dressing over the salad and toss. Start with ½ of the dressing and add more to your liking. It really depends on how much dressing you like on your salad. I use the whole jar most of the time. Any leftovers taste great on any salad you make and will keep in the fridge for weeks.
  • This broccoli salad will keep in the fridge for about 5 days. Make some on the weekend and use it as your weekday lunch veggie each day!

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30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

March 18, 2020

Busy week? This 30 minute BBQ chicken thighs and roasted veggie dinner is a full meal on 2 sheet pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

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

So close we can smell it!

You know that feeling when you take a hike and you can just smell spring in the air?! When the kids get warm enough to pull jackets off after hiking and climbing trees for hours? There is just nothing like the feeling of making it through another Michigan winter season. It has thawed out a bit early this year, and I am totally here for it!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Quick dinners & more outside time

Sheet pan meals are my go-to for busy days that I am not at home much. Everything for one meal on a couple of sheet pans? Sign. Me. Up. If you pop to the bottom of the recipe in this post, you’ll see just how many sheet pan meals are on the blog, and why I love them so much. And one of my sheet pan goals is always to make sure that everything can go in at the same time and cook at the same temp – I’ve got you covered on the prep time and simplicity, dear momma!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The method :: The Sheet Pan BBQ Chicken Thighs

The chicken thighs can be prepped in less than 10 minutes *AND* can be prepped in the dry rub ahead of time – even up to 24 hours ahead of time. This means you can prep the meat the night before if you plan to be gone all day, or if you have nappers at home, you can get the chicken ready while babies are sleeping so that when dinner time arrives (aka “the witching hour” for those of you with babies!), all you have to do is toss the meat and veg onto the sheet pans and bake them off while you tend to the kids. Simply whisk the dry rub ingredients into a large dish, toss in the chicken thighs, and you can bake them off from there, or you can wrap the dish up and put it into the fridge until you are ready to bake them for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The Method :: The Sheet Pan Roasted Veggies

This is about as easy as it gets – just chop, toss, and roast. You could chop the carrots and broccoli ahead of time, but you’ll want to do the potatoes right before you put them into the oven, or they will brown with air if you chop them too far in advance. The roasted veggies cook right alongside the sheet pan chicken thighs, and everything is done at the same time. The veggies can also be swapped out for whatever is in season or on sale. Once spring hits, you can swap the broccoli for asparagus! In the summer, take advantage of all that great farmer’s market produce! And in the fall, swap the potatoes for sweet potatoes or squash! You can serve everything as is, or add a pile of buttered rice if the kids need a little extra.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

How spicy is the rub?

This rub is really mild – perfect for kids. If you love extra heat, I would very highly recommend swapping the sweet paprika for another tablespoon of smoked paprika – that is my favorite way to eat this chicken, and I often make a separate batch of extra heat chicken thighs just for me! I love the leftovers sliced over a salad for lunch the next day.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Chicken thigh sourcing

If you are lucky enough to grab thighs from a local farmer that keeps their chickens on pasture, that is always going to be the best bet! But, I also am not against the organic chicken thighs I’ve been able to find at Costco. It is a great price point, and it is so nice to have in the freezer for those times when I need a really quick meal for my family, and it will always be 1000% better than choosing take-out for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Ingredients

For the Sheet Pan BBQ Chicken

For the Sheet Pan Roasted Veggies

Instructions

  • Pre-heat the oven to 425 degrees and line a sheet pan with Silpat or unbleached parchment paper. You will need a second sheet pan for the veggies but you won’t need to line the second sheet pan.
  • Whisk the seasonings for the BBQ chicken in a large dish and set aside. Use a paper towel to pat dry your chicken thighs, and then place them into the dish with the BBQ rub. Mix the chicken thighs with the seasoning blend, coating each thigh completely. (You can do this hours or up to a day in advance, wrapping the dish up with plastic wrap and letting it marinate in the refrigerator.)
  • Place the BBQ rub coated chicken thighs on the Silpat or unbleached parchment paper lined baking sheet and set aside.
  • Toss the veggies with the olive oil, sea salt, and all purpose season on the second sheet pan, until coated evenly.
  • Bake both sheet pans in a 425 degree oven for 30 minutes. If you cut your potatoes too large, that sheet pan might need an extra 10 minutes – be sure to make your potato cubes around ½ – ¾ of an inch.
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

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Gluten Free Asian Stir Fry with Crispy Fish

February 24, 2020

Just like Asian take-out without the soy and gluten, this light, crispy coated white fish with fresh veggies has a gooey Asian stir fry sauce the kids will love!

Gluten Free Asian Stir Fry with Crispy Fish

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.

A tween take-out inquiry (and some Michigan winter love!)

Ah, these tween years are interesting, eh?! My oldest asked what “chinese take-out” was the other day, as her friends were gushing over something they had for dinner the other night. Hormonal girls and savory, salty, sweet, indulgent take-out! Sounds about right, yes?! I’m all for that umami goodness too, and during our school’s mid-winter break, I decided to show my sweet tween just what her friends meant by those to-die-for flavors. We mimicked that take-out with flying colors! We headed out for a mid-winter break hike and came home to take-out…real food style!

Gluten Free Asian Stir Fry with Crispy Fish
Gluten Free Asian Stir Fry with Crispy Fish

Having our cake and eating it too…

I’ll take any excuse I can to get brain nourishing wild caught fish into my kids. Truth be told, because we started them eating it so young, they would be happy clams if we fed them plan skillet cooked fish on the daily! It’s fun to change things up though, and instead of using chicken or beef for this take-out copycat, I pulled out some omega 3 rich wild caught Mahi-Mahi. Super delicious take-out style dinner, and super healthy? Talk about having our cake and eating it too!

Gluten Free Asian Stir Fry with Crispy Fish

Method :: The Fish

You’ll start your stir fry by preparing the fish. You truly could use whatever protein you have on hand from chicken to any fish. I’d stick with a firm fish like Mahi or salmon – cod is really delicate and might fall apart with the batter and cooking. This fish batter is a wet batter, and it doesn’t get any simpler. Just mix it up in a medium bowl and toss with the cubed fish. You can set the fish aside while you prepare the sauce and the veggies for the rest of the meal – once those are done the rest of the meal comes together super fast!

Gluten Free Asian Stir Fry with Crispy Fish
Gluten Free Asian Stir Fry with Crispy Fish

Method :: The Sauce

I think one of the reasons I love Chinese cuisine so much is because their approach to sauces is so right up my alley – toss everything into a sauce pan, whisk it up, and done. No fuss or crazy extra steps! For this sauce, you’ll whisk the ingredients and simmer a few minutes to thicken it up. You can make it ahead of time on a prep day too!

Gluten Free Asian Stir Fry with Crispy Fish

Method :: How to Cook The Crispy Fish

Coconut oil is the name of the game here, but you can use any high heat oil you like. I love the sweetness that the coconut oil gives the crispy batter, though my favorite high heat cooking fat is a good grassfed tallow or lard. Ghee works fantastic as well and has such a good flavor. Butter is going to burn too easily, and while I love a stir fry done in a good olive oil, to crisp this fish up, that delicate olive oil is going to burn a bit and get a funky taste. To cook the fish, simply heat the oil super hot and cook the fish in a couple batches until crispy. Use a wire rack or paper towel after cooking so the crispy fish doesn’t get soggy.

Gluten Free Asian Stir Fry with Crispy Fish

Method :: The Stir Fry

Once these simple sauce and fish part of the meal is set (and it truly doesn’t take more that 15 minutes!), then you are ready to assemble the stir fry. This part goes fast! Just stir your chopped veggies into some cooking fat and cook until bite tender and then toss with the crispy fish and stir fry sauce.

Gluten Free Asian Stir Fry with Crispy Fish
Gluten Free Asian Stir Fry with Crispy Fish
Gluten Free Asian Stir Fry with Crispy Fish

Serving options

This part is up to you! You can go the traditional route with white or brown rice, or even some gluten free ramen (try cooking your rice or ramen in bone broth to soak in extra nutrients, and be sure to add a generous pat of real butter to the rice!). Or you can eat it straight from the bowl sans the rice.

Gluten Free Asian Stir Fry with Crispy Fish

Gluten Free Asian Stir Fry with Crispy Fish

Ingredients

FOR THE FISH BREADING BATTER:

FOR THE STIR FRY SAUCE:

  • ½ cup water or bone broth
  • 2 tbsp coconut aminos
  • 1 tbsp white wine vinegar
  • 1 tbsp raw honey you can bump this up if you need more on the sweet side
  • 1 clove of garlic minced
  • ½ inch knob of ginger minced (or about 1/2 tsp ground ginger)
  • ¼ – ½ tsp red pepper flakes more if you like more heat
  • 1 tbsp tapioca starch

FOR THE STIR FRY:

  • 1-2 tbsp ghee for cooking in or butter, olive oil, coconut oil
  • ½ medium onion sliced into strips
  • 1 medium bell pepper sliced into strips
  • 3-4 oz mushrooms sliced
  • 4 cups frozen green beans thawed

Instructions

MAKE THE BATTER AND MARINATE THE FISH:

  • Mix the starch, flour, baking powder, coconut aminos, and olive oil in a small mixing bowl. Toss the cubed fish in the batter, coating each piece, and set aside while you prepare the sauce.

MAKE THE STIR FRY SAUCE:

  • Whisk all of the sauce ingredients in a small sauce pan thoroughly until the starch dissolves. Put the sauce pan over high heat, and simmer until the sauce thickens, just a few minutes. Set the sauce aside until the stir fry is ready.

COOK THE FISH:

  • Heat your wok or large skillet over high heat, adding the coconut oil to get nice and hot. Cook the battered fish in 2 batches, flipping the fish to crisp each side until golden brown. This will take a couple minutes for each side. When you take the first batch out, set the crispy fish on a wire rack or paper towel so the fish doesn’t get soggy.

MAKE THE STIR FRY:

  • Heat your wok or large skillet over medium high heat and melt a tablespoon of ghee. Add the onion, bell pepper, and mushrooms and cook over medium high heat for 5 minutes until crisp tender. Add the thawed green beans, crispy fish, and the stir fry sauce, combine and simmer for 1-2 minutes.
  • You can serve your crispy fish stir fry over white rice, GF ramen, or just eat it from the bowl!
Gluten Free Asian Stir Fry with Crispy Fish

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Instant Pot White Chicken Chili

February 11, 2020

Fast and easy prep white chicken chili with a smooth, creamy texture, and out of this world flavor!

Easy Instant Pot White Chicken Chili

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.

Winter hikes & (kid friendly!) warm chili

I’ve learned that if I just don’t get out in it, I become a big grump by February my friends. So we pull on the winter gear and trudge through the snow, no matter how deep it is. Every weekend. Some winters we can barely tolerate 20 minutes the cold is so bitter and the snow is so deep. Other winters, like this year, we are left wondering if this really is still Michigan or not with the mild(er) temps and small dusting of snow! No matter the winter, a warm bowl of chili is always a good idea during the darkest months of the year!

Easy Instant Pot White Chicken Chili

An old recipe made (so!) much easier!

White chicken chili has been one of my favorite slow cooker recipes for years. The creamy broth base is super kid friendly, and my version is not only packed with chicken, but boasts a load of veggie variety that contributes to it’s amazing flavor. With busy schedules that come with the territory of having older kids and not as much time at home, I was finding that I wasn’t making my favorite white chicken chili as much because it did feel a bit time consuming!

Easy Instant Pot White Chicken Chili

Enter the Instant Pot, and an easy peasy secret to the creamy broth!

When I wrote that recipe, oh so many years ago, the Instant Pot was not even a thought! Since my trusty IP has become my go-to for our favorite regular chili, I decided it was time to give my favorite white chicken chili a face lift – Instant Pot style! And since I don’t always have time to make the cream of chicken soup for the creamy base, a little coconut milk and potato starch did the trick so well!

Easy Instant Pot White Chicken Chili

Dump it all in!

Other than a quick little saute to pull some flavor and sweetness out of the veggies in the beginning, this recipe is a dump and go! *Cue the busy mom applause!* The beauty of the Instant Pot is quick cook times and flavorful, juicy meat outcomes, and this recipe does not disappoint. Simply put all of the ingredients into the IP after sauting the veggies, place the raw chicken breasts on top, and when the Instant Pot is done pressure cooking, you’ll have easy to shred chicken to stir into your chili!

Easy Instant Pot White Chicken Chili

A note on the heat (and to bean or not to bean!)

This recipe is mild in heat and very kid friendly. I left the jalapeno as optional in case your kids are sensitive to heat. I use just one jalapeno in mine, and while I’d love a bit more heat to my bowl, I want my kids to inhale the chili too! I tend to add a hit of cayenne or chili flakes to my bowl to heat it up. One of my tricks to “cooling down” a bowl of chili for little ones is to be sure you top the chili with sour cream. The cool, fatty dairy cuts the heat well. You can use coconut yogurt or coconut milk if you are dairy free. This recipe as written does not contain beans, but if you want to add some white beans, you may!

Easy Instant Pot White Chicken Chili

Storage and school thermoses!

This white chicken chili freezes really well! I love that this hearty chili can be packed in school thermoses on a cold winter day! They play so hard outside at recess! You can pack a side of cheese or sour cream to add on top in the thermos too. To freeze the chili, cool the chili to room temperature, and store in freezer safe containers.

Easy Instant Pot White Chicken Chili

Easy Instant Pot White Chicken Chili

Ingredients

  • 3 tbsp ghee to cook in butter, coconut oil, olive oil, or tallow/lard work too
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1-2 small jalapenos optional if you like the heat
  • 5 cloves of garlic minced
  • 2 tbsp potato starch Not potato flour. Tapioca or arrowroot would work here too
  • 2 tsp taco season I use my own DIY blend
  • 2 to matillos diced
  • 2 small zucchinis large dice
  • 1 – 4oz can green chilis
  • 1 cup bone broth
  • 1 cup full fat coconut milk
  • 3 medium boneless skinless chicken breasts 1 lb
  • Sea salt/pepper to taste
  • Cilantro, lime wedges, and avocado slices per preference to garnish (optional shredded raw cheese or sour cream if you tolerate that)

Instructions

  • Turn the Instant Pot on to “saute” and melt the ghee. Saute the onion and bell peppers with a pinch of sea salt for about 5-7 minutes until fragrant and soft. Add the garlic and cook for 1 minute.
  • Turn the Instant Pot “off,” and stir in the taco season and potato starch until the veggies are coated. Stir in the tomatillos, zucchini, broth, and coconut milk, and then set the chicken breasts in the liquid.
  • Put the lid on the Instant Pot, and close the valve. Turn the IP on to “Soup,” and bring the time down to 20 minutes. The IP will take about 5 minutes to come to pressure before counting down the 15 minutes. When the 15 minute timer is up, turn the IP off and let it naturally release for 5-10 minutes before releasing the rest of the valve pressure.
  • Take the chicken breasts out of the IP, shred them with a fork, and then return the shredded chicken to the IP, stirring the chicken into the chili. Season the chili to your taste and garnish each bowl with cilantro, lime, and avocado slices per your preference.
Easy Instant Pot White Chicken Chili

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Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

January 22, 2020

Enjoy Mongolian beef stir fry, loaded with veggies and without the soy, gluten, and processed sugar!

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

A little walk down memory lane…

So I was driving in Grand Rapids not to long ago, near a spot that I haven’t been by in a very long time. I noticed that a restaurant that my now husband and I used to go to as a very rare, broke college kid date night, and was so sad to see it gone! Mongolian Bar-B-Que…locals do you remember it?! I know, I know, it is probably the furthest thing from traditional or authentic Mongolian meals, but the all you can eat, make your own stir fry bowls to two starving college kids in love was seriously heaven. I remember thinking it was *the* best food in the world. Pretty much anything tastes amazing when you don’t know how to cook and are just starting out, eh?!

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

A little Mongolian re-make!

My girls were in the van as we drove by, and I told them about our memories there. I decided to try to re-make what I remembered being my favorite flavors there, and this Mongolian beef was born. I was probably so starved of nutrients back then, because I remember craving that beef stir fry like it was air!

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

The brown sugar dilemma

Most Mongolian beef recipes that you find use brown sugar as the main sweetener for the sauce. While I’m all about using (organic) sugar in moderation with baking and special times, I want to be able to have Mongolian beef on my menu rotation way more frequently than that! Did you know that brown sugar is just sugar and molasses mixed together?! Yep, whenever I need brown sugar for a cookie recipe, it’s just 1 cup of sugar to 1 tablespoon of molasses and you’ve got that warm sweetness in seconds! In the Mongolian beef sauce recipe here, I chose to use real honey and molasses, and the result is out of this world! You’ll never miss the processed sugar!

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!
Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!
Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Let’s talk about the starches

I absolutely love using potato starch for anything that I want to get crispy. I use it to dredge the steak in this recipe because it works so well to give the texture you want in a Mongolian beef stir fry. Corn starch, tapioca, or arrowroot will work, but I just really love the result with potato starch. I use tapioca in the sauce recipe, because I prefer how that thickens sauces. The potato starch would work here as well, but again, I just prefer the texture result with the tapioca.

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Heat preferences

If you have little ones at home, be sure to stick to more of the “pinch” of red pepper flakes versus going all out on the ½ tsp. While I love me some heat, some little kids aren’t quite there yet! I do have one that loves some heat, but because of one of my other girls, I tend to keep any heat to minimum. You can add a pinch or two of cayenne or red pepper flakes your individual plate if you would like some extra heat.

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Serving ideas!

We are definitely team white rice here, but there are so many other options for serving your Mongolian beef! If you prefer brown rice go for it! If you are in a season of needing to avoid grains, I adore this sauce, beef, and veggie combo on top of a baked potato or sweet potato. It is fantastic just plain as well. You can beef up the veggies a bit more by adding shredded cabbage (my favorite), or more of the veggies already listed.

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Mongolian Beef and Veggies :: Soy Free, Gluten Free, and Naturally Sweetened!

Author: Renee Kohley – Raising Generation Nourished

Ingredients

FOR THE SAUCE:

  • ½ cup coconut aminos
  • 4 cloves of garlic minced
  • 2 tbsp raw honey
  • 3 tsp molasses
  • 2 tsp tapioca starch
  • 1 tsp ground ginger
  • Pinch to ½ tsp red pepper flakes depending on your heat prefrence

FOR THE STIR FRY:

  • 4 tbsp ghee for cooking in, divided (butter, olive oil, tallow/lard, or avocado oil would work too)
  • 1 lb grassfed skirt/flank steak or round steak cut into thin strips
  • 2 tbsp potato starch
  • 1 small onion cut into strips
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 head of broccoli florets cut into bite sized pieces
  • 1 handful sugar peas
  • 1 recipe of the above sauce

Instructions

  • Whisk the sauce ingredients together in a bowl, and set aside for later.
  • Put 2 tablespoons of ghee in a large skillet over medium-high heat. While your skillet warms up, pat dry your strips of steak and then toss them with 2 tablespoons of potato starch. Place the coated steak into the hot ghee and cook until browned and almost crispy. This takes about 5 minutes. Take the steak out of the pan and set aside for later.
  • In the same skillet, warm another 2 tablespoons of ghee over medium heat, and add the onion, peppers, broccoli, and sugar peas from above. Cook the veggies over medium heat for a few minutes, until bright in color and still bite tender.
  • Add the cooked beef and the sauce into the skillet with the veggies, and simmer until the sauce thickens and the veggies are cooked to your liking, about 5 minutes or so. The sauce is plenty seasoned, but you can season to your taste if you wish.

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Gluten Free Pizza Pinwheels

January 15, 2020

These easy prep, freezer friendly, gluten free pizza pinwheels can be used for everything from lunchboxes to game day!

Gluten Free Pizza Pinwheels

Reunited and it feels so good!

I feel like I spent my late summer and entire fall buried under a rock! Buried under a rock writing a cookbook, that is! We did come out and enjoy all that our Michigan fall has to offer, with hiking, beach play, and leaf piles, but I have missed communicating with you in this space, and I’m so excited to be back. My new lunchbox cookbook, “The Little Lunchbox Cookbook,” is in the editing process for the winter, and will release later this summer! I couldn’t think of a better way to jump back into the blog than with a fun lunchbox idea, since I’ve spent the greater part of the last 6 months in lunchbox mode writing the new cookbook.

Gluten Free Pizza Pinwheels

Pizza day with a twist…literally!

One thing that having 3 kids spanning grade levels from kindergarten to 5th grade has taught me is that everyone could use a mid-week “fun lunch.” If you follow my #RGNSchoolLunch hashtag on Instagram, you’ll notice a pattern to Wednesdays. They are typically more on the “fun” side of things. Not that the other lunches that are packed are “boring” per say, but something like a yogurt parfait, spaghetti thermoses, and pizza lunchable copycats (the recipe for the soft, grain free flatbreads for these will be in my new lunchbox cookbook!) just make the mid-week fly by. Instead of Wednesday being just another day, the kids will have something small to look forward to in their lunch, and before you know it  you are half way to the weekend!

Gluten Free Pizza Pinwheels

These look…fancy – it must be fussy?!

Fast, freezer friendly, and something that moms are *actually* going to do (read, not complicated!)…those were all thoughts in the forefront of my mind when I was creating my new lunchbox cookbook. So when I had the idea for using the pinwheel concept that so many kids love, made into a pizza package, I knew that I needed to make it busy momma friendly. There is no dough rising, or extra steps. You’ll mix the easy pizza dough, roll it out, spread the toppings, and roll it into a log! Once you cut the pizza log into pinwheels, you’ll simply bake them in a muffin tin. And did I mention they freeze great?! Because that means you can make these on the weekend with the kids and stash them away for Wednesday!

Gluten Free Pizza Pinwheels

Here’s the step by step for my visual friends!

1. While the yeast is blooming, you’ll get the rest of the ingredients into the bowl…

Gluten Free Pizza Pinwheels

2. Then the dough gets mixed up – it’s so soft and easy to work with!

Gluten Free Pizza Pinwheels

3. You’ll cut the dough in half and work with a small, rolled out rectangle of dough. It is easier to work with the dough this way.

Gluten Free Pizza Pinwheels

4. Spread the sauce…

Gluten Free Pizza Pinwheels

5. Add the chopped pepperoni…

Gluten Free Pizza Pinwheels

6. Sprinkle the cheese…

Gluten Free Pizza Pinwheels

7. Then roll it up!

Gluten Free Pizza Pinwheels

8. Once you slice the log of dough, you can place them into your muffin pan and spray the tops – they need just 20 minutes in the oven after that!

Gluten Free Pizza Pinwheels

How to Pack Pizza Pinwheels for little kids

Most of your littles will eat one or two pizza pinwheels, depending on how big you make them. The pinwheels are a decent source of protein, fat, and carb, so you can add some fresh fruit and veg on the side to make it a balanced lunchbox. If you have littles with bigger appetites, you might add a half avocado, some olives, coconut chips, or a handful of almonds.

Gluten Free Pizza Pinwheels

How to Pack Pizza Pinwheels for big kids

Your older children will eat anywhere from 2 to 4 of these, and while I’m sure many grown teens could eat the whole muffin pan (ha!), the key to stretching this meal is all in the big salad. Send 2 or 3 pizza pinwheels along with a loaded salad to fill up your growing big kids. You can add nuts, hard boiled egg, and/or avocado to their salad to make it more filling, and add a fatty nourishing dressing and they should be good to go for the afternoon.

Gluten Free Pizza Pinwheels

How to store pizza pinwheels in the freezer

Once you let your pizza pinwheels cool completely, you can toss them into gallon freezer bags into your freezer. They can be pulled out frozen right to your child’s lunchbox and they will be thawed by lunchtime. If you want to pull them from the freezer to warm up in the oven for a quick dinner, you can thaw them out and use a baking sheet to warm them back up in the oven.

Gluten Free Pizza Pinwheels
Gluten Free Pizza Pinwheels
Print Recipe
5 from 1 vote

Gluten Free Pizza Pinwheels

Author: Renee – Raising Generation Nourished

Ingredients

Instructions

  • Preheat the oven to 400 degrees, and spray a 12-cup muffin pan with avocado oil spray or olive oil spray.
  • Measure 1 cup of coconut milk into a liquid measuring cup, and pour it into a small sauce pan to warm up until it is warm to touch – not hot. If it is too hot it will kill the yeast. While the coconut milk warms, put the yeast and coconut sugar into the liquid measuring cup. Pour the warm coconut milk over the yeast and sugar, and stir with a spatula until frothy and combined. Let this sit to bloom the yeast while you prepare the rest of the dough ingredients.
  • Put the flour, egg, oil, baking powder, and seasonings into a medium mixing bowl. Once the yeast has made the coconut milk bubble (see above picture), it is bloomed, and you can pour this into the rest of the dough ingredients. Stir the dough with your spatula until the dough comes together. I start with my spatula and end kneading it with my hands.
  • Roll the dough into a ball, and cut the dough in half. You’ll be making 2 rolls of pizza pinwheels. It is easier to work with the dough this way.
  • Flour your counter and roll out one half of the dough into a rectangle, as thin as you can make it without it tearing or being to hard to roll up (about 1/8 to 1/4 inch). Spread 3-4 tablespoons of pizza sauce on the dough, sprinkle about ¼ cup of chopped pepperoni, and finally about ½ cup of shredded cheese.
  • Starting at one end of the rectangle, tightly roll the dough to make a log. Slice off the un-even ends and then make about 5-6 pinwheels (about 2 inches wide each). Place the pinwheels inside your sprayed muffin pan, cut side up.
  • Repeat steps 5 and 6 with the other half of the pizza dough, making another log of 5-6 pinwheels. Place these into the pan, and then spray the tops of all of the pinwheels with the avocado oil spray.
  • Bake the pizza pinwheels in a 400 degree oven for 20 minutes, until the tops are golden brown. Let the pizza pinwheels cool 10 minutes in the pan before turning out onto a cooling rack. They will keep up to 3 days in the refrigerator. If you are freezing your pizza pinwheels, cool them completely and then store them in freezer bags in the freezer up to 3 months.
Gluten Free Pizza Pinwheels

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Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

September 22, 2019

This acorn squash pasta is all of the dreamy comfort that you love in a creamy pasta dish without the dairy!

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

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.

Busy school days, and comforting meals…

This isn’t exactly the image I was imagining connecting with this warm, comforting meal that I can’t wait to share with you this week! But, as Michigan has a way of doing in early fall, our autumn hike this weekend landed us through the woods and dunes to the Lake Michigan shoreline, and the 80 degree, humid air begged my girls to the water! They are like moths to a flame, and we welcome all the sunshine and warm we can get before things start to turn! These kids work so hard in school all week and one of my greatest joy is having a comforting meal for them when they get home – and to spend the weekend relaxing and exploring!

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.

Weekday comfort in a weekend feeling meal

While pasta dishes may feel fancy, they are actually one of my go-to meals toward the end of the week, when we all need a little dish of comfort, and momma needs a simple prep. It doesn’t get any easier than using delicious aromatic veggies and a creamy fall squash to flavor that comforting pasta.

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

Natural creaminess without the dairy

There is truly nothing wrong with a good, quality dairy if you can tolerate that. I have so many readers that cannot, however, or do not have access to quality, and so meals like this are truly a need for them. And even if you don’t avoid dairy, you’ll love the way you can get mineral rich acorn squash into your family using this creamy, dreamy sauce made almost entirely from this smooth and creamy fall vegetable.

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

The method :: The sauce

You’ll start with either roasting or pressure cooking your acorn squash until is soft and ready to blend into a smooth, decadent sauce. If you are a meal planner, you can plan this into your prep day, cooking the squash days in advance so that it is ready when you need it. You could freeze portions of the blended squash or full sauce if you want as well. The sauce is simply blended with starchy pasta water, creamy coconut milk, and silky butter – if you are dairy free ghee tastes lovely or you can finish it with some olive oil. A little salt and pepper and this is one easy sauce!

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

The Method :: The Veggies, Flavor, and Chicken

While the squash is cooking, you’ll draw all sorts of flavor magic out of your aromatics. The onion, mushroom, and garlic will marry with that creamy sauce and make for comforting experience that will make everyone around the table happy. Don’t skimp on the time in this step – this is the money step. This is where you’ll build flavor.

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

Pasta Choices

There are so many options for healthy, quality, better choice pastas today. This list may even change as the years go by! If you truly cannot have any of these pastas, by all means use zoodles, squash noodles, parsnip noodles, carrot noodles, or sweet potato noodles by using your spirilizer.

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

Veggie swaps

While I love the mild, buttery flavor and light texture of acorn squash, other fall and winter squashes should swap fine such as butternut or buttercup. If you have other veggies besides the broccoli and kale, you could swap those too. Use what you have. I would keep the mushroom, onion, garlic the same, as that flavor base is essential to the flavor of the dish, but adding carrots, peas, asparagus, or whatever you happen to have in the veggie bin will be fine!

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

Prep ahead tips

  • This meal is the perfect next day meal after you have your weekly roasted chicken or Instant Pot chicken. The leftover chicken piles right into this pasta meal perfectly.
  • The squash can be made ahead of time as well on a prep day. Store in the fridge, or even make portions for the freezer.
  • You can chop the veggies the night before so that when you get home from school and/or work you can just dump in the pan and go!
  • Leftovers are great in thermoses for school, or travel crockpots to warm up at work!
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5 from 14 votes

Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

Ingredients

  • 1 medium acorn squash
  • 3 tbsp butter to cook in or ghee, olive oil, or avocado oil if you are dairy free
  • 1 small onion diced
  • 4 oz mushrooms sliced
  • 4 cloves of garlic minced
  • 3 cups broccoli florets
  • 2 cups finely chopped kale
  • 2-3 cups cooked chicken I use leftover chicken from our weekly roasted chicken or IP chicken – alternatively you could brown up some chicken before you start the veggies
  • 12 oz pasta of choice We like the Jovial Brown Rice Pasta Bow Ties for this dish
  • 1 cup full fat coconut milk or regular raw milk
  • ½ – 1 cup of pasta water
  • 2 tbsp nutritional yeast optional if you don’t have it – it gives the sauce a cheesy flavor
  • 1 tbsp butter or ghee, olive oil, or avocado oil if you are dairy free
  • Sea salt and pepper to taste

Instructions

  • You’ll want to cook your squash while you make the rest of the meal. Slice your acorn squash in half and scoop the seeds out. If you have an Instant Pot, you can fill the bottom with 1 cup of water and pressure cook on HP for 15 minutes with QR. If you do not have an IP, you can roast the squash in the oven at 400 degrees for 45 minutes until fork tender.
  • While the squash cooks, melt 3 tbsp of butter in a large skillet and add the onion and mushroom with a pinch of sea salt. Cook the onion and mushroom over medium heat for 10 minutes until caramelized and fragrant. You can get your pasta water going at this point too so that you can boil your pasta while you get the skillet ingredients cooked.
  • Add the garlic to the onion and mushroom, and cook for a minute. Add the broccoli, kale, and cooked chicken, stir to combine, and cook over medium heat for 10 minutes until the broccoli is fork tender.
  • To make the sauce, scoop the cooked flesh of the acorn squash into your food processor and add the coconut milk, pasta water, nutritional yeast, butter, and sea salt/pepper to taste. Blend until smooth and then add this sauce along with the cooked pasta to the skillet with the cooked veggies and chicken. You can add more pasta water, broth, milk or even water to thin the sauce out if you want. Stir to combine and taste for salt and pepper.
Creamy Dairy Free Acorn Squash Pasta (with gluten free pasta recommendations!)

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Butternut Squash Lasagna Casserole

September 15, 2019

Sunday dinner comfort using sweet butternut squash layered in a flavorful lasagna casserole!

Gluten Free Butternut Squash Lasagna Casserole

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

Season changes and fresh menu plans!

Those fall schedules do something to you, don’t they? The warm air hangs on for a while around here, but we catch glimpses of cool, crisp mornings, and with new school routines speckled into our weekly rhythm, I’ve been feeling the itch to turn the oven on for slow cooked, comforting dinners on the weekends.

Gluten Free Butternut Squash Lasagna Casserole

Lasagna cravings!

Oh yes, it is absolutely a thing! And when you don’t have those special noodles in the pantry, you figure out a way to still get those flavors in the oven. One week, I thought about making lasagna soup instead, but I had squash on the counter and other various veggies that I did not want to go to waste, so we did this lasagna in a veggie casserole style, and I’m telling you, it is definitely a keeper! And listen, I love traditional lasagna – there is absolutely nothing wrong with it! This was just a fun dinner change up – and I think you will find that the kids will love this new squash prep! It is so fun!

Gluten Free Butternut Squash Lasagna Casserole

The method :: Squash

While the different components look intimidating at first, I promise you that this prep rolls fast. Especially because there are no noodles to fuss with! Use a very sharp knife to slice thin rounds of squash for the “noodle” layer in your lasagna casserole. You’ll want between 20 and 30 rounds. If you make your squash rounds any thicker than what I’m showing here, you’ll just want to adjust your cook time longer.

Gluten Free Butternut Squash Lasagna Casserole

The method :: The meat sauce

Here’s where you’ll want to spend some time. I promise that caramelizing the onions, peppers, and mushrooms is worth the 10 or so minute wait. Melt some butter into your large skillet and let the heat do some work on those veggies. Everyone will be “ooo-ing” and “ahh-ing” over the meat sauce flavor! You could make the meat sauce on your prep day if you want to pull it out easy from the fridge as you assemble your lasagna.

Gluten Free Butternut Squash Lasagna Casserole
Gluten Free Butternut Squash Lasagna Casserole

The method :: The bechemel cream sauce

It’s easier than it sounds! This cream sauce is just a seasoned, thickened milk mixture. This creamy addition feels so decadent swirled into the lasagna – like an indulgent, cheesy dream in the middle of the casserole. And the added bonus of only taking a few minutes to prep doesn’t give you any reason to leave it out!

Gluten Free Butternut Squash Lasagna Casserole

The casserole assembly

You’ll first cover the bottom of your casserole pan with that flavorful meat sauce and then start layering those squash rounds. Just like with any lasagna, imperfection is all a part of being homemade. There is no reason to make the squash fit perfectly – overlap the ends and cover every inch! You’ll spread that creamy bechemel sauce layer and then add more meat sauce – this heavenly mixture of savory meat sauce with that creamy mixture is what makes this casserole feel so comforting. You’ll do another layer or so, and then bake the casserole for a half our before topping with…cheese of course!

Gluten Free Butternut Squash Lasagna Casserole

Prep Tips

While this amazing dinner is more weekend prep in nature, I do think that with a few prep ahead tips, you could make this on a weekday.

  • Make the meat sauce and cream sauce on your prep day. You could do one or both on a Saturday or Sunday prep day, and just store it in an air tight container in the fridge until you need it.
  • Slice the squash ahead of time. I promise this does go fast once you get the hang of it! If you decide to peel and cut ahead of time, just store the rounds in an air tight container so they don’t dry out.
  • Assemble the entire casserole ahead of time and store it in the fridge covered. You can pull it out on the night you need it and just pop it in the oven. This would also be a great way to prep for a friend in need (new momma, an ill friend, or just because!) – what an easy to digest meal for just about everyone!
Gluten Free Butternut Squash Lasagna Casserole
Print Recipe
5 from 16 votes

Gluten Free Butternut Squash Lasagna Casserole

Ingredients

FOR THE MEAT SAUCE

  • 4 tbsp butter
  • 1 medium onion diced
  • 1 bell pepper diced
  • 8 oz mushrooms sliced
  • 2-3 cups chopped kale
  • 6 cloves of garlic
  • 1 lb grassfed ground beef
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • Pepper to taste
  • 1 ½ cups of your favorite marinara sauce

FOR THE BECHEMEL CREAM SAUCE

FOR THE REST OF THE SQUASH LASAGNA

  • 1 small to medium butternut squash peeled and sliced into thin cross-section slices
  • Your favorite cheese to top the lasagna – anywhere from 1-3 cups per your preference.

Instructions

  • Pre-heat the oven to 375 degrees.

MAKE THE MEAT SAUCE

  • Melt the butter into a large skillet over medium-high heat and add the onion, pepper, mushrooms, kale, and a big pinch of sea salt. Cook over medium high heat for about 10 minutes until the veggies are soft, fragrant, and slightly caramelized.
  • Add the garlic and cook for a minute, and then add the ground beef, Italian seasoning, salt, and pepper. Break the beef up and mix it into the cooked veggies, browning the beef.
  • Add the marainara sauce and simmer for 5 minutes.

MAKE THE BECHEMEL SAUCE

  • Melt the butter in a sauce pan over medium heat, and then whisk the flour in to make a paste.
  • Slowing pour the milk into the sauce pan, whisking along the way so that the roux incorporates into the milk to thicken it. Whisk the salt in pepper in as well.
  • Simmer until the cream sauce thickens about a minute or so.

ASSEMBLE AND BAKE THE SQUASH LASAGNA

  • Spread 1/3 of the meat sauce along the bottom of a 9×13 baking dish.
  • Line up one layer of the squash rounds, overlapping them some, and then spread ½ of the cream sauce over the top of the layer of squash.
  • Spread another 1/3 of the meat sauce over the top of the cream sauce, and then add another layer of butternut squash rounds, overlapping them making sure to fit squash in every spot – you can cut the rounds a little if you wish so that they fit.
  • Spread the last 1/3 of the meat sauce over the top of the squash and bake uncovered for 35-40 minutes in a 375 degree oven. Pull the lasagna out of the oven, top with shredded cheese, and bake another 5-10 minutes until bubbly and melted.
Gluten Free Butternut Squash Lasagna Casserole

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5 Summer Platters For Cool and Easy Lunch or Dinner!

July 11, 2019

Keep playing and turn the stove off! Enjoy these 5 summer platters filled with nourishing bites for a cool and easy summer lunch or dinner!

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

Summer fun and summer FOOD!

I feel like we have hardly been home this summer! This is my first summer without a napper in the house in a DECADE! What?! You know what that means? It means that instead of hanging out at the beach for the morning, then scurrying home with tired crabby kids that need lunch and a nap, I have kids that can seriously hang, spending all day at the beach, park, splash pad, zoo…you name it! THAT my friends is a game changer – and so stinkin’ much fun! But it also means I need to have some meals up my sleeve that are fast to prepare, and summer friendly (read – no cook because it really does get hot in Michigan – promise!).

5 Summer Platters For Cool and Easy Lunch or Dinner!
5 Summer Platters For Easy Hot Weather Lunch or Dinner!

3 birds, 1 stone!

We started making summer lunch platters a couple summers ago, and these quick meals really hit both of those needs. They are both summer friendly/no-cook, as well as fast to prepare! And a bonus third point…they are so FUN! I know at least for my kids, having a presentation change up from the same lunchboxes all year, as well as some new summer foods, make coming to the lunch table even more enjoyable.

5 Summer Platters For Easy Hot Weather Lunch or Dinner!

So what is a summer lunch platter?

If you want get super fancy, this is basically like eating charcuterie board style! A bit on a smaller scale and, at least in my case, with less fancy/expensive food because we like to make these at least twice a week. Grab a big plate or even just your big wooden cutting board, and load it up with small bites that everyone can share. Community eating always goes over well with little ones, so don’t shy away from trying this with your toddlers. Eating should always be a fun experience, and they will love this. Fill the plate up with a variety of macronutrients (protein, carbohydrates, healthy fat), in ratios that your family enjoys eating.

https://www.raisinggenerationnourished.com/2014/04/diy-salad-dressings-5-recipes-whole-family-will-love/

What do I do if my kid will only pick one thing off the plate?

  1. Be pro-active. If you have never served a platter meal before, start with some ground rules before the eating even begins. If you have toddlers through age 5, be very specific. For example, let them know that they need to take at least 2 pieces of protein, 1 piece of green veggie, 1 piece of other color veggie, 1 fruit, and that fat has to be somewhere on their plate whether that be as a dip or somewhere else (This was an example only! Use whatever ratios work for your family!) The choosing is still up to them, but you are helping them learn the importance of variety and portioning. As your children get older, you should be able to be a bit more general – they need to have veggie, fruit, fat, protein, for example. My girls have been eating this way for years, and I rarely need to say anything anymore. They will actually check their plates for variety like they are on auto pilot without my cue! I will even hear them remind each other to make sure they take a green veg and another color. They are doing my mom job quite nicely! Ha!
  2. Put the ball in their court. If the children do not cooperate with creating a healthy variety on their plate, then in my house, they haven’t shown that they are independent to enjoy a fun lunch like this, and mom will have to go back to making their own plate for them. YES, I have had to have this conversation with my toddlers! You’re in charge, dear momma! Once they have demonstrated independence with following the instructions, then they are free to create their own plate! There is still a ton of wiggle room within setting those parameters of having all of the macro-nutrients on their plates. My girls’ plates always look vastly different from each other! I have one that is always packed with all the protein – but she still gets her veggies and fruit in. I have one that loads up the veggies and I still have to remind her about getting a bite of protein on her plate every once and a while. Every child has different needs, and you can help them learn the importance of the macro-nutrient variety while listening to their body’s needs for more of a certain food.
https://www.raisinggenerationnourished.com/2014/04/diy-salad-dressings-5-recipes-whole-family-will-love/

The possibilities are endless

They truly are, and while I’m planning on showcasing 5 platter meal examples in this post, within each platter there are so many different ways that you can change things up. Use whatever veggies and fruit are in season or on sale near you for that week, and rotate your protein and fat sources! Not only does that keep the routine from getting boring, more importantly, you are changing up the nutrients that your family is getting for more variety.

https://www.raisinggenerationnourished.com/2014/04/diy-salad-dressings-5-recipes-whole-family-will-love/

On to the platter ideas!

Again, these are only to spur your inspiration. Pull from each platter what YOUR family loves and make your own! These are examples from actual lunch platters the girls have enjoyed throughout this summer so far!

https://www.raisinggenerationnourished.com/2014/04/diy-salad-dressings-5-recipes-whole-family-will-love/

Platter #1 :: Scoop City!

Kids love to scoop and dip, and the scooping and dipping options are endless here! Use lettuce leaves, crackers, bell pepper “boats”, carrot sticks to scoop and dip. The dipping is where the meal magic is – you can really load up the brain building fat, and sustaining proteins here. Top to bottom this platter is:

5 Summer Platters For Easy Hot Weather Lunch or Dinner!

Platter #2 :: Real Food “Lunchable!”

Think crackers, cheese, and meat where you can make little cracker sandwiches! Kids are always all over these kind of meals. (I am too!) Top to bottom, this platter is ::

5 Summer Platters For Easy Hot Weather Lunch or Dinner!

Platter #3 :: Stuff Your Own Pita Platter!

Spread the inside with some hummus, and then stuff with with a pretty rainbow of veggies and salty cheese! Top to bottom this platter is ::

  • Grapes
  • GF Pita Bread (We get the Sami’s Bakery GF Pitas at our local health food store)
  • Hummus (I absolutely have a quality store bought here, but you can certainly make your own hummus! I get the Lilly’s Hummus which is made with olive oil versus soy/corn/canola/sunflower oils, in the big tubs at our health food store.)
  • Rainbow carrots
  • Baby bell peppers
  • Lettuce leaves
  • Cheese (Pictured is the Kerrygold Dubliner from Costco)
  • Cucumbers
  • Tomato slices
  • “Ants on a log” (Celery sticks with any nut or seed butter, and topped with raisins)
5 Summer Platters For Easy Hot Weather Lunch or Dinner!

Platter #4 :: Lunchtime Fiesta!

Mexican flavors are always a hit with kids! In this platter I made Instant Pot Refried Beans – basically my refried bean recipe made in the IP versus the stove. You could use leftover taco meat too. And while the chips are fun too, give those cabbage leaves a try as a “soft taco shell” for the beans, guac, and salsa – it is so good! Top to bottom this platter is ::

  • Apples
  • Tortilla chips (we get these organic from Costco)
  • Refried beans (this recipe makes a lot and it freezes great for an easy pull out lunch!)
  • Cabbage leaves
  • Salsa (I get organic salsa from our grocery store)
  • Carrot sticks
  • Bell pepper “boats” (these also work great as a vehicle for the beans and guac!)
  • Guacamole (You could buy a quality store bought version too!)
5 Summer Platters For Easy Hot Weather Lunch or Dinner!

Platter #5 :: A European Vacation!

That’s right, my friends. Momma’s pretending like we are blissfully sitting in an Italian Cafe dipping bread in gorgeous European olive dipping oils… Ahem…back to reality! This is truly one of the girls’ favorite platter concepts and every drop of that oil is gone by the end of lunch – talk about a brain boost! Top to bottom, this platter is ::

  • Cherries (truly just do whatever fruit is in season – it happens to be cherry season right now!)
  • Tomato slices with sea salt and pepper
  • Grassfed Kielbasa (we get this from Costco)
  • Goat Cheese
  • Almonds
  • Walnuts
  • Baby bell peppers
  • Cucumbers
  • Carrot sticks
  • Olive oil dipping oil (see the recipe below!)
  • Strips of pita bread for oil dipping (You could use whatever bread or crackers your family enjoys!)
  • Broccoli
  • Applegate pepperoni (I get this from our local health food store)
5 Summer Platters For Easy Hot Weather Lunch or Dinner!

Seasoned Olive Oil for Bread Dipping

Ingredients

Instructions

  • Whisk everything in a shallow bowl good for dipping bread!

Notes

Olive oil sourcing does matter. If you are in the USA, look for the COOC label to ensure your olive oil isn’t cut with other cheap oils. We like the Bari Organic Olive Oil which is available at most grocers now. Recently, California Olive Ranch Olive Oil, which I have used up until a few months ago, lost their seal and I cannot trust their process right now. I have recommended them in the past and do not at this time. 

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Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

May 16, 2019

This kid friendly, week night easy mango marinade and sauce is perfect for fish, chicken, veggies and more!

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

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.

Frog hunts, sunshine, and fresh, fast dinners!

That pretty much sums up the last few weekends in our house, enjoying some steadier spring temperatures, and the scheduling fun that comes with the month of May and three kids in school! What is it about May?! All the trips! All the concerts! All the after school fun! And you know what? My girls love it ALL. May is so fun. But just because we are busy doesn’t mean I can set meal planning on coast…in fact just the opposite.

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

Brain fuel for busy kids

When things get busy, it can be easy to pull out easier meals, and we absolutely do healthier hot dog dinners, and grilled burgers in the warm months of the year when we want to be outside versus in the kitchen all day. But with just a few minutes of prep, you can have just as quick of a dinner, that tastes just as fun for the kids, and packs some big time brain fuel for growing kids. While this mango marinade and sauce will work for chicken, and tastes amazing with mineral rich veggies that we all need too, I like to use it with wild caught fatty fish – brain fuel!

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

Two minutes to fresh mango marinade!

If you have a blender, you can make this marinade in 2 minutes flat! Just dump it all in and puree! It’s so fast, that you can prep it in the morning before everyone heads out the door for the busy day, or do it before you go to bed the night before. It only needs about 30 minutes to marinade your fish, but up to a day is even better. Then all you have to do when you get home is a quick pan sear of your fish or chicken!

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

Double up!

Because this mango marinade also makes an amazing sauce for your sides of veggies, rice, or as a dip for your fish or chicken! If mangos are on sale or in season near you, double up for a meal, and then freeze some for another time as well.

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!
Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!
Print Recipe
5 from 36 votes

Mango Marinade & Sauce

Ingredients

Instructions

  • Everything into a food processor or blender, and blend until smooth.

Ok, I’ve got my marinade! Now how do I make dinner???

Simply pour the mango marinade over the top of your favorite wild caught fish or chicken, and let the meat marinade for at least 30 minutes or up to a day. You can marinade veggies in this for kabobs too. See the recipe below for very basic dinner – change things up based on what you have in house and what is in season near you.

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!
Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

Quick sides?

Because whats a quick dinner idea if the side dishes are fussy and long to prep? Here are some great side dish ideas for your mango fish!

Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!
Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!
Print Recipe
5 from 36 votes

Mango White Fish with Roasted Veggies

Ingredients

  • 1 recipe of the above Mango Marinade you can double the sauce recipe if you want extra for mixing into the veggies or rice, or for dipping the fish
  • 1 lb wild caught white fish such as Mahi Mahi or Cod
  • 3 tbsp ghee butter, or olive oil to cook the fish in (I like to use ghee)
  • 1 lb brussel sprouts halved or quartered depending on the size (broccoli and asparagus will work here too – use what is in season)
  • 1 lb carrots cut on the bias
  • 3 tbsp butter for the veggies
  • Sea salt and pepper for the veggies to taste

Instructions

  • Marinate your fish anywhere from 30 minutes to a day in advance. Pour 1 recipe of the mango marinade over the fish in a bowl or freezer bag. I like to cut the fish into the size portions that my girls eat. Seal the bowl or bag and set the fish in the refrigerator to marinade until you are ready to cook it.
  • When the fish is done marinating, pre-heat the oven to 400 degrees and toss the veggies on a sheet pan with the butter, sea salt, and pepper. Roast the veggies at 400 degrees for 15 – 20 minutes depending on how big the veggies are cut.
  • To cook the fish, heat up a large skillet and the cooking fat over medium high heat. When the pan is very hot, add the fish directly from the marinade. Don’t scrape off the marinade – in fact I dip it in and scoop some of it out onto the fish while it cooks. Cook the fish 2-3 minutes on each side. Cook time will depend on the size and thickness of your fish. If your fish is larger/thicker than what is pictured here, you will need more like 5 minutes each side.
  • Plate your cooked fish over long grain white rice, or with a side of sweet potato or baked potato, and the roasted veggies. You can toss the roasted veggies and/or the rice with another batch of mango sauce.
Fresh Mango Marinade and Sauce :: Perfect For Fish, Chicken, Veggies and More!

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Wild Caught Salmon Meatballs with Simple Pesto

April 28, 2019

Turn wild caught fish into your kids’ favorite dinner with salmon meatballs and simple pesto for dipping!

Quick dinners and warm weather herbs

We are all about extra beach time during the warm months of the year. We are just at the tip of beach season in Michigan, and on those gorgeous spring days that feel like summer is knocking at our door, I swap our favorite slow roasted dinners for fresh spring and summer meals.

Salmon…meatballs?!

I’m telling you…make anything into a meatball and kids will be all over it. Needing to get more greens in? Try a meatball! Need to add some nourishing liver to your diet? Yup – those same kale stuffed meatballs have liver too! My girls truly adore wild caught salmon – as evidenced by so many salmon recipes on the blog, but if you have kids tentative about fish, I invite you to give this a try! Salmon is a summer staple because it is so quick to fix, and these meatballs are no exception.

Simple ingredients & no fuss!

I learned a couple years back that the *best* salmon burger is made by hand chopping the meat instead of pulverizing or blending it, and NOT using eggs for any binding. The salmon is first chopped into bits about the size of ground beef, and mixed with some simple seasoning. A splash of olive oil to add some fatty moisture and some tapioca for a soft texture and to hold in some of the moisture and that’s it. It will take you no longer than the time it takes the oven to pre-heat to roll up the salmon meatballs and then dinner is done in 15 minutes!

Dips for all the days!

Because if there is anything I know about kids, it’s that they *big puffy heart* love to…dip! So if they are going to dip these delicious, nourishing salmon meatballs, let’s give them something equally as mouthwatering and bump the nutrition past the same ‘ol ketchup stand-by. Something like pesto! I would totally even serve the meatballs on toothpicks for dipping in the pesto – what fun for the kids!

{And as a side-note, if those kiddos of yours will only eat the salmon meatballs with a side of ketchup, by all means roll with that – I would rather them get that brain nourishing fatty fish into their growing bodies than none at all. If you do the polite bite thing in your house, I would definitely give that a go with the pesto first (don’t even put the ketchup out as an option), but pick your battles, momma!}

But back to the dreamy pesto…

I truly can’t think of anything we use our garden herbs for more in the summertime than pesto. It makes such a great, nourishing, budget friendly lunch with a side of bread or crackers and veggie sticks. And big time bonus…my older girls can make it without mom’s help! *All the moms in the house cheer!* Basil itself is loaded with antioxidants and anti-inflammatory properties, but the kids don’t necessarily care about those details – make them a part of *planting* and tending to that garden basil, or picking the basil out at the farmer’s market this summer, and ownership will take over as the star of the show. Basil is one of the first seeds my oldest has asked for to plant the last couple of spring seasons, and it is solely for the purpose of her beloved pesto! Using pesto as a side dish dip or scoop-able dressing is also a great way to get olive oil into the kids’ diets. A proven brain booster, this power-packed mono-unsaturated fat is super tasty and mild – perfect for kids.

Time saving tips

  • The pesto can be make super quick while the salmon meatballs are baking in the oven.
  • The oven temp is perfect for cooking other veggie sides along with the salmon meatballs, so make your oven do double time. The timing of the meatballs cooking is the perfect timing for spring asparagus, or summer zucchini or broccoli.
  • Or, skip the oven baked veggies, and just make some quick side salads such as Paleo Coleslaw, Olive Garden Copycat Salads, or kid favorite Ranch dressing drenched salads (use this Paleo version, or this classic version using dairy!)
  • The salmon meatball mixture can be made up the night before and sit in the fridge until everyone is home from work and school – that way all you have to do is roll them up and bake them off.
  • The salmon meatball mixture freezes well! Roll up the salmon meatballs and freeze them on a sheet tray. Then pop the uncooked frozen salmon meatballs into a freezer bag.
Print Recipe
5 from 12 votes

Wild Caught Salmon Meatballs with Simple Pesto

Ingredients

FOR THE SALMON MEATBALLS ::

  • 3-4 wild caught salmon fillets skinned (about 1 – 1 ¼ lbs of salmon)
  • 2 tbsp tapioca starch
  • 1 tbsp olive oil
  • 1 tbsp dried parsley if you have fresh parsley, use 2 tbsp chopped fresh parsley
  • 1 tsp dried dill if you have fresh dill, use 2 tsp chopped leaves of the fresh dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ¼ tsp black pepper

FOR THE PESTO ::

  • 2 cups packed fresh basil leaves
  • Heaping 1/3 cup walnuts If you have access to pine nuts use 1/3 cup of that. Pine nuts would be the more traditional way of making pesto – I don’t have access to quality pine nuts, so I usually use organic walnuts
  • ½ cup raw cheese or goat cheese shredded
  • ¼ tsp sea salt start here and you can always add more to taste depending on the saltiness of the cheese you are using.
  • Pinch of pepper to taste
  • 1-3 cloves of garlic (If you are a garlic fanatic do the 3 – you won’t regret it! It does add a slight spicy bite since raw garlic has some heat to it – it is my favorite way to eat pesto. If you have kids eating the pesto, use 1 clove of garlic. Two of my girls love the garlic packed version, while my youngest still feels like it is a bit spicy for her and will gobble it down with just 1 clove. If you are new to pesto, start out with 1 clove – you can always add more if you want more garlic flavor.)
  • ½ cup olive oil

Instructions

FOR THE SALMON MEATBALLS ::

  • Pre-heat the oven to 350 degrees, and line a baking sheet with Silpat or parchment paper
  • Skin and cube up your salmon. Then run a chopping knife through the cubed salmon until the bits are small but not to a puree. The texture should resemble that of ground beef.
  • Combine the chopped salmon and the rest of the salmon meatball ingredients in a small mixing bowl. Roll the meatball mixture into balls and place them onto the Silpat lined baking sheet.
  • Bake the salmon meatballs at 350 degrees for 10-15 minutes, depending on the size of your meatballs. 

FOR THE PESTO ::

  • Put the basil leaves and walnuts into your food processor and pulse a few times to combine.
  • Add the cheese, salt, pepper, and garlic, and pulse several times to chop through until everything is very small and combined well.
  • With the food processor running, use the oil drip top on your food processor to slowly add in the olive oil. This will allow the oil to emulsify, thickening the pesto, and keeping everything sticking together so the oil doesn’t separate. If you prefer the oil to be more separate from the herbs (I like it this way too!) you can just do a quick blend through or even just stir in the oil.

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Probiotic Rich Fermented Red Onions & 10 Minute Sheet Pan Fish Tacos!

April 10, 2019

Sheet pan fish tacos topped with tangy, probiotic rich fermented red onions are a match made in heaven!

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.

Beach days, rock hunting, & fish tacos…

We made it. Our feet were grounded on the Lake Michigan shoreline all weekend, and we couldn’t be more full of joy! While we spend most of our spring and summer days with our feet in the soft, powdery sand of our hometown shoreline, we do love to beach hop to some special places along Lake Michigan with a more rocky landscape so that my rock hunters can find special treasures! My oldest has become quite the geologist in the last few years, with such a love for collecting different rocks and fossils. And my oldest also couldn’t think of a better way to re-fuel after our first spring beach day than fish tacos!

The obsession began a few summers ago…

We were enjoying a rare to us night out at a restaurant after a long, hot beach day, and my oldest, who was about 6 at the time, ordered fish tacos. They were just about the biggest hit you could ever dream of for her, and she still talks about them to this day. They had the avocado crema, mango salsa, and those pretty little pickled red onions sprinkled on top – the works! She was obsessed, and I just knew I had to duplicate them for our menu rotation after that!

The real deal “pickled” red onions

Quick little refrigerate pickled red onions are great, and truly is nothing wrong with them, but what if there was a way to make them the “real deal” way? Instead of pickling them in vinegar for the sour punch, letting nature do it’s work with a little sea salt and water, and allowing the natural, good bacteria in the vegetable ferment the onions to tangy perfection – the way your ancestors would have preserved and “pickled” onions! And let me tell you…the tangy, sweet, salty, crunchy red onions make *the* best fish taco topping!

A quick fermentation 101

It’s as simple as making a little salt water brine to suspend your onions, a clean, air tight space to allow the science to happen, and a little time. When you add the salt water brine to vegetables, the good bacteria in the vegetables starts eating away at the natural sugars in the veggie. The lactic acid left behind from this veggie sugar metabolizing gives the vegetable a tart, tangy taste, and is also just so amazingly good for our bodies! It is a great way to keep beneficial bacteria in our gut flora (probiotics), and it balances stomach acid.

Ok, so what do I need to get started fermenting my onions?

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

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

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

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

Do the kids like them?

Well, 2 out of my 3 give these little onions 2 thumbs up. My youngest is still warming up to them, but onions are strong in the first place, and probably aren’t a great fermented food to start out with for really little guys. My suggestion for littles and fermented foods is to start out with fermented carrots and sauerkraut. Sour pickles and fermented asparagus are fantastic options that are kid friendly too. I also loved this recipe for Ranch Dressing made with Kefir (a style of fermented milk) to dip your veggies in! The littles will love it, and you can feel good about what their gut being nourished. All in all, be inspired to give even the smallest of children in the house a try of fermented foods. My girls were eating small shreds of sauerkraut and shredded fermented carrots by the age of 9 months old, and developing that taste palate is priceless.

Fermented onions first, then onto the tacos!

So grab a mason jar and get some fermented red onions going! Then plan a fish taco night into your menu plan this month and just wait until you see how fun fish taco night is! Here is the recipe for the fermented onions, and the tacos will follow.

Print Recipe
5 from 32 votes

Probiotic Rich Fermented Red Onions :: The Perfect Topping for Fish Tacos, Salads, Wraps, and More!

Ingredients

  • 1 pint warm water
  • 2 tsp sea salt
  • 1 large red onion sliced
  • 1 tsp sugar optional

Instructions

  • Dissolve the sea salt in the warm water.
  • Put the sliced red onions and sugar into a mason jar, packing them in tightly.
  • Pour the salt water brine over the onions leaving a half inch to inch of headspace at the top.
  • Add your fermenting weight over the onions in the brine to be sure the onions stay submerged. If you do not have a weight, just be sure the onions are completely submerged in the brine or you will get molding.
  • Put your fermenting lid on the jar (I use pickle pipes) and leave in a warm space in your kitchen on the counter or in a cupboard for 1-3 weeks. You can taste the onions along the way to get your preference of tartness. If your house is warmer, it will ferment faster, and if your house is cooler, it will take longer. Everyone has a different taste for fermented foods. Your fermented onions should smell oniony and taste pleasantly tangy/sour. The longer you ferment the more beneficial bacteria will be present. I ferment my onions around 3-4 weeks if it is winter time and cooler in my house, and it takes more like 2 weeks in the very warm summer months.

But getting back to those fish tacos!

A couple months back, I had dinner with some friends at a local restaurant. It was all about conversations that didn’t revolve around slime, school work, or Hatchimals; glasses of wine, and great food – it is such a necessity of mom life to do this! One of my friends and I ordered the fish tacos, and, after we quite literally devoured them, I had a renewed desire to get a fun, family friendly fish taco recipe to the blog!

Sheet pan prep for busy families

…Because fish tacos on a Wednesday night is just the bees knees, and I promise it will be *the* thing that gets you through the rest of the week. Just a quick slice through some wild caught white fish, a toss through some taco season of your liking, and 10 minutes at the most in the oven. That is weeknight dinner at it’s best.

What kind of fish?

Any wild caught white fish will do, though we have certainly enjoyed fish tacos with wild caught salmon! Use whatever your family likes to eat. We pick up wild caught mahi-mahi, cod, and salmon at Costco. We also have a local fish monger that has the fish here and there. Check around where you live, and ask! Fish mongers are always happy to tell you about where their fish comes from!

Fish Taco Bar topping ideas!

  • Shredded cabbage or lettuce
  • Coleslaw
  • Fermented Red Onions (Recipe is below!)
  • Raw cheese or goat cheese
  • Guacamole
  • Shredded carrots (or ease your littles into the fermented topping idea by using shredded fermented carrots – my youngest eats them this way)
  • Salsa
Print Recipe
5 from 32 votes

10 Minute Sheet Pan Fish Tacos

Ingredients

FOR THE FISH

  • 4 fillets of white wild caught fish such as cod or mahi mahi Cut into strips, or bit sized chunks if you have little ones at home.
  • 3-4 tsp taco seasoning I use my own taco season mix.

FISH TACO TOPPING OPTIONS

  • Shredded cabbage or lettuce
  • Coleslaw
  • Fermented Red Onions (See above recipe)
  • Raw cheese or goat cheese
  • Gauacamole
  • Shredded carrots
  • Salsa

Instructions

  • Preheat the oven to 400 degrees, and line your baking sheet with Silpat, or spray with avocado oil spray, or lightly grease with butter or coconut oil.
  • Toss the cut up fish with the taco season and spread the pieces of coated fish onto the sheet pan. Bake for 10 minutes. If you made smaller pieces for little kids, you will have a shorter cook time.
  • Serve on your favorite tortillas with toppings of your choice!
My sweet tween, happily inhaling said fish tacos after the photoshoot 😉

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Spring Onion Soup

April 3, 2019

Spring onion soup made sweet and mild, perfect for sipping on a cool spring day!

It’s no secret that spring takes it’s good ‘ol time sprouting around here…

We bounce between winter coats and boots one weekend to hoodies and tennis shoes the next! While we await a more consistent warmer spring air around these parts, I’ll share one more warming soup for the spring season.

What are spring onions?

Spring onions (also called scallions) are just early onions, harvested before the onion bulb forms. You can find spring onions with a slightly larger bulb than what is pictured here if you can find them at farmer’s markets. This is more typical of what I can find organic in a grocery store around here, and either works great for this soup. Spring onions have more of a mild onion flavor, so we love eating them raw on salads in the summer, and it makes for a very sweet and mild onion soup – perfect for adults and kids alike.

The process…

This spring onion soup couldn’t get any simpler as far as ingredients go. A simple potato crisped to perfection for flavor in sweet butter. A gentle and flavor enhancing saute, and a quick simmer with some fresh baby spinach for color and nutrients. A blend through with an immersion blender or in your regular blender, and you have a super smooth, sip-able soup for your mug, or the kids’ tea cups that will warm your belly and nourish your body with spring at it’s best.

But will the kids like it?

If you have older kids that enjoy a French Onion soup, they will love this mild onion soup flavor. If you have little guys, say age 3 and under (even your 9 month old’s are in this category – perfectly safe to try if baby has started some bone broth and veggies just fine!), I say ladle some of this gentle soup into a little tea cup with a straw and let them have at it. Introducing my babies to veggie soup purees from very young is, I’m almost positive, why they accept just about any new veggie soup puree I put in front of them. Including this one, which was a new soup for them. “New” foods can be a struggle for ages 3-6, and my 5 year old was not an exception. She did ask what it was, but knew that she just had to take a couple of “polite bites” to try the new food, and if she wasn’t a fan she could be done. As it turns, out she slurped down 2 small bowl-fulls and asked for it in her thermos for school. My oldest asked if there was any left the next morning for breakfast…like her momma, she is becoming, I tell ya!

Breakfast soup?

This beautiful and delicious spring onion soup has been a favorite breakfast of mine over the last month while I’ve perfected my ingredient ratios for you. Super hot in a mug with a side of hard boiled eggs and a muffin to be exact! Bone broth rich soup is a wonderful way to start the day, and truth be told, as the weather turns warmer, I’ll be swapping my breakfast soups for smoothies more often, so I’m savoring all I can of this beautiful season.

Topping ideas

SO many possibilities here! Our favorite so far has been the sweet and salty bite of shaved Parmesan or your favorite cheese on top. If you don’t tolerate cheese, you can add some nutritional yeast flakes during blending to add the cheesy bite. We also loved a swirl of tangy coconut yogurt. You could do sour cream if you wish too. A sprinkle of sunflower seeds gives great crunch as well.

Freeze-able?

If you see an abundance of spring onions this season at your farmer’s market for those amazing in season prices, take advantage and double or triple this soup up. It freezes fantastic, and I even think the flavor enhances with time!

Print Recipe
5 from 15 votes

Spring Onion Soup

Ingredients

  • 3-4 tbsp butter, ghee, or olive oil to cook in
  • 1 russet potato cubed
  • 4 bunches of spring onion chopped, including whites and greens included)
  • 1-2 cloves of garlic coarsely chopped
  • ½ cup white wine
  • 1 quart bone broth
  • 3 handfuls of baby spinach
  • Sea salt & pepper to taste
  • Garnish with cheese of your choice, or dollop of sour cream or coconut yogurt

Instructions

  • Melt the butter in a soup pot over medium high heat, and add the potatoes with a big pinch of sea salt. Cook until the potatoes start to slightly brown and crisp. This will take a good 5-10 minutes depending on how big you cubed your potatoes.
  • Add the spring onion and garlic, stir, and cook over medium heat for a few minutes until fragrant and the spring onion wilts and the whites soften.
  • Pour in the wine, scrape up any bits at the bottom of the soup pot, and lightly simmer for one minute.
  • Add the bone broth and spinach and simmer for 5 minutes.
  • Turn off the heat, blend the soup with your immersion blender or regular blender, and then sea salt and pepper the soup to your taste.
  • Top the soup with your choice of cheese or a dollop of sour cream.

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Spring Instant Pot White Bean Soup :: Stovetop Directions Included!

March 28, 2019

Light and refreshing spring flavors, creamy and comforting without being heavy, this Instant Pot White Bean Soup is your answer to cool spring days!

We had our feet in Lake Michigan this weekend!

Well, let me rephrase that…my Michigan born and bred kids had their feet in the “just starting to thaw” Lake Michigan waters that were registering in at an invigorating 32 degrees Fahrenheit 🙂 I enjoyed my thermos of coffee from ashore in my winter boots! They are like a moth to a flame to this beach, and I love watching them enjoy it in every season!

Cool spring days meals

Spring has a way of really messing with us here along the lakeshore. We see that sun finally peeking out, and most Michiganders trade snow boots for beach flip flops at a mere 40 degrees. The girls saw the slightest bit of water thawed at the lake, and their boots and socks were off faster than I could say “barley thawed.” The sun is deceiving with chilly air still hanging around, so warm meals with spring freshness has become a bit of an expertise of mine.

The key to warm spring meals…

Despite the cool air, our body clocks definitely still shift in the spring. So the key for me has been to invite those fresh spring flavors into light spring soups. We enjoy spring Nettles and garlic in this roasted asparagus and garlic stinging nettle soup. We make fresh skillets of spring veggies, and this spring I’ve been using my Instant Pot a bit more since, well…life, right?! I created this Instant Pot leek asparagus soup with fresh lemon that we have been literally guzzling by the mug full weekly – it is so addicting! And this week, we enjoyed this lighter version of bean soup.

More…soup?!

Ummm yes, because, at least where I live, March is notorious for spring colds, the last of the flu viruses, and various other bugs that kids like to pick up. Packing nourishing, healing bone broth based soups in our lunchboxes for school, or soup bowls for dinner is vital at this time of year. If you have never made bone broth before, please check out how easy it is to make with these recipes either in your Instant Pot OR slow cooker!

Creamy and comforting bean soup without the heaviness…just in time for spring!

Because I really do feel the shift from winter to spring – while we crave those heavier comfort foods during the cold winter months, our bodies shift in the spring to the desire of refreshing spring food. This brothy soup is light and airy, with a bit of creaminess to the broth for comforting and amazing texture. Kids tend to like soups with a creamier feel, and this one will not disappoint. The spring dill and bright lemon juice finish at the end is fantastic.

Instant Pot OR Stovetop!

Because I’m hearing from more of you on my last IP post that stovetop is still your main cooking jam, and I *big puffy heart* love that! You are my people! I love my stovetop cooking, and while my Instant Pot has made it’s way to a permanent spot on the counter, if I have the time, I will choose the stovetop every time. Please see the Stovetop directions below to adapt this recipe to how you cook!

Print Recipe
5 from 18 votes

Spring Instant Pot White Bean Soup :: Stovetop Directions Included!

Ingredients

  • 2 cups dry navy beans
  • 1 tsp sea salt
  • 3-4 tbsp butter to cook in bacon grease, olive oil, ghee, or other cooking fat of your choice will be fine
  • ½ large onion diced
  • 1 large carrot or parsnip peeled and diced
  • 1 large celery stalk diced
  • 2-3 cloves of garlic minced
  • ½ tsp sweet paprika
  • ½ tsp dried dill
  • A pinch to 1/4 or more tsp of red pepper flakes depending on your heat preference this amount leaves the soup with a very mild kid friendly heat.
  • 1 ½ quarts bone broth
  • Juice of ½ lemon about 1-2 tbsp
  • 1 bunch lacinato kale de-ribbed and chopped
  • Sea salt and pepper to taste

Instructions

INSTANT POT METHOD

  • Put the 2 cups of dry navy beans and sea salt in a medium bowl with warm water to cover by 2-3 inches. Let the beans soak for 8-10 hours, then rinse and strain and set them aside until they are ready to add to the IP.
  • Turn the Instant Pot on to “Saute,” add the butter to melt, and then add the onion, carrot, and celery with a pinch of sea salt. Saute for 5-7 minutes until fragrant and soft.
  • Add the garlic, paprika, dill, and red pepper flakes, stir and saute for 1 minute. Turn the IP to “Off.”
  • Pour the drained beans and bone broth into the IP, stir to combine, put the IP lid on, and turn the valve to closed.
  • Turn the Instant Pot on to “Soup,” and leave the time at 30 minutes. The Instant Pot will automatically turn on, and will take about 10ish minutes to come to pressure (depending on how cold your broth is) before counting down the 30 minutes. When the time beeps that the 30 minutes is done, turn the Instant Pot “Off,” and leave the valve closed and lid on to naturally let the pressure release. This gives the beans time to finish cooking and locks flavor in. After about 15 minutes, you can open the lid.
  • Ladle out about half the soup, puree it in a blender or with a hand-held immersion blender, and return the pureed soup to the pot. Add the lemon juice and kale to the soup and stir. The heat from the soup will wilt the kale, and you can season your soup with salt and pepper to your taste.

STOVETOP METHOD

  • Put the 2 cups of dry navy beans and sea salt in a medium bowl with warm water to cover by 2-3 inches. Let the beans soak for 8-10 hours, then rinse and strain and set them aside until they are ready to add to the soup.
  • Warm a soup pot over medium heat, add the butter to melt, and then add the onion, carrot, and celery with a pinch of sea salt. Saute for 5-7 minutes until fragrant and soft.
  • Add the garlic, paprika, dill, and red pepper flakes, stir and saute for 1 minute. 
  • Pour the drained beans and bone broth into the soup pot, stir to combine, and bring to a simmer over medium-high heat. Simmer until the beans are cooked and tender. This will take 45 minutes to an hour. Stir occasionally and check the beans for done-ness.
  • Ladle out about half the soup, puree it in a blender or with a hand-held immersion blender, and return the pureed soup to the pot. Add the lemon juice and kale to the soup and stir. The heat from the soup will wilt the kale, and you can season your soup with salt and pepper to your taste.

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