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Smoky and Sweet Chicken and Pumpkin Corn Chowder

October 21, 2016

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 7 votes

Smoky and Sweet Chicken and Pumpkin Corn Chowder

Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: chicken and pumpkin corn chowder, chicken and pumpkin corn chowder recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 pie pumpkin
  • 1/4 cup friendly fat to cook in such as butter avocado oil, lard, or coconut oil (I happen to love this soup with a good TB of the friendly fat coming from bacon grease - it gives it a really great flavor!)
  • 1 large onion diced
  • 4 medium/large yellow potatoes small cube or diced (smaller is best if serving to kids but if you like bigger chunks go for it!)
  • 1 large carrot diced
  • 3 large cloves of garlic minced
  • 1 1/2 quarts bone broth if you want a much thicker broth you could use just 1 quart
  • 1/2 tsp chipotle powder this leaves a mild, kid friendly smoky heat - if you prefer it spicier (like I do! you can add a full teaspoon or just add more to the serving in your bowl. Sour cream or coconut milk can tame the heat for little ones if you want to go that route too!)
  • 2 cups cooked chicken cubed (use leftovers from roasting a whole chicken, doing a slow cooker whole chicken, or Instant Pottting a whole chicken!)
  • 2 cups frozen organic corn I get mine at Costco
  • 1-2 cups baby spinach chopped
  • Sea salt and pepper to taste

Instructions

  • Preheat your oven to 425 degrees. Place your whole pumpkin in a baking dish, and roast at 425 degrees for 50 minutes. Slice the pumpkin in half to cool, scoop out the seeds, and puree in a food processor or blender. (You could skip this step entirely and use a can of pumpkin if you are stretched for time! Keep in mind canned pumpkin is typically other squash so it is darker orange in color and will just give the soup a different color - it will still be pretty and so delicious though!)
  • While you are waiting for your pumpkin to cool, start your soup. Melt your friendly fat in a large soup pot and add the onion, potatoes, and carrot with a big pinch of sea salt and stir to combine. Cook on medium heat, stirring occasionally, for about 7-10 minutes until the onions are translucent and the potatoes are fork tender.
  • Add the garlic and cook for a minute.
  • Add the broth, pumpkin puree, and chipotle powder, and stir to combine. Bring to a low simmer and then turn the heat off or down to low. Scoop out about half of the soup to a medium mixing bowl and blend with an immersion blender (or scoop the soup into a blender to blend) until smooth.
  • Return the blended portion of the soup back to the soup pot, add the chicken and corn, and bring to a low simmer for a 5 minutes. Turn off the heat, add the spinach to wilt in, and then sea salt and pepper the soup to your taste.
  • Again, for the little ones in the house, you can add sour cream or coconut milk to their bowl to tame any heat. You can also puree the soup entirely for little ones that are funny about "chunks" in their soup.

More real food recipes you might like ::

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Roasted Eggplant and Tomato Soup

July 16, 2016

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

Roasted Eggplant and Tomato Soup

Summer’s prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: roasted eggplant and tomato soup, tomato eggplant soup, tomato eggplant soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 medium eggplant coarsely cubed
  • 4 large tomatoes and/or heirloom tomatoes of any color seeded and sliced coarsely
  • 1 yellow onion coarsely chopped
  • 6 cloves of garlic smashed to remove the peel (no need to chop)
  • 4 TB friendly fat to cook in such as olive oil melted butter, coconut oil, or avocado oil
  • 4 tsp sea salt
  • 1 tsp pepper
  • 1 quart bone broth
  • 1 tsp oregano
  • 1 tsp basil
  • Optional raw milk, sour cream, or coconut cream to stir in each bowl.

Instructions

  • Pre-heat the oven to 425 degrees.
  • Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
  • When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth. Taste for sea salt and pepper to your liking.
  • You can garnish with a dollop of sour cream, or stir in some raw milk or coconut cream if you wish. It is just as creamy and delicious without if you can't have dairy or don't have access to coconut milk. I love the richness the raw milk or sour cream gives - I have also found that a drizzle of olive oil gives that same rich, buttery feel.

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

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Instant Pot Summer Veggie Soup

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

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

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

Cream of Zucchini Soup

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Instant Pot Summer Vegetable Soup

July 15, 2016

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Instant Pot Summer Vegetable Soup

Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot summer vegetable soup, summer vegetable soup recipe, vegetable soup in the Instant Pot
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 quarts bone broth
  • 1 medium onion peeled and quartered
  • 6 cloves of garlic peeled and smashed
  • 1 small/medium eggplant coarsely sliced into rounds
  • 2 large tomatoes seeded and coarsely sliced
  • 1 medium zucchini coarsely sliced into rounds (green beans work well here too)
  • 1 medium summer squash coarsely sliced into rounds
  • 1 cup corn We have a non-GMO organic farmer we buy from or use Costco's organic frozen corn. If you cannot have corn or grain, you can swap this for a couple of sweet carrots or potatoes!
  • 1/2-1 cup green beans I just grabbed a quick handful from the garden - no chopping just threw them in!
  • 1 small orange bell pepper seeded and coarsely sliced
  • 1 small red bell pepper seeded and coarsely sliced
  • 1/2 cup fresh basil chopped, or 2-3 tsp dried basil
  • Sea salt/pepper to taste

Instructions

  • Everything into the Instant Pot, put the lid on, and close the valve.
  • Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  • When the soup Instant Pot is done cooking, release the valve to let the pressure out, remove the lid, and use an immersion blender to puree the soup until smooth. Add sea salt and pepper to your taste.

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

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

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Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!

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Instant Pot Spring Vegetable Soup

June 3, 2016

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

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

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

Confession…

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

Instant Pot Spring Vegetable Soup

No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot spring vegetable soup, Instant Pot spring vegetable soup recipe, vegetable soup in the Instant Pot
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 quarts bone broth
  • 1 medium onion peeled and quartered
  • 1 head of garlic peel the cloves but you can leave them whole!
  • 1/2 lb spring greens such as nettles baby spinach, radish greens, beet greens (about 5ish cups)
  • 5-6 small/medium carrots tops removed
  • 1 bunch radishes about 10 or so radishes. If your radishes are small you can use more. You can leave the tops right on!
  • 1 bunch asparagus tough ends discarded
  • 1 medium leek Discard the green top and slice length-wise to wash out the sand from the insides - no need to chop further!
  • Sea salt/pepper to taste
  • Optional raw cream or whole sour cream and fresh chopped chives to garnish

Instructions

  • Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
  • Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  • When the Instant Pot is done cooking the soup, release the valve to let the pressure out, remove the lid, and use an immersion blender (or pour the cooked soup into a regular blender) to puree the soup until smooth. Add sea salt and pepper to your taste.
  • Garnish each bowl with raw cream or sour cream, and freshly chopped chives.

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

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Spring Roasted Asparagus and Garlic Stinging Nettles Soup

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

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Roasted Asparagus and Garlic Stinging Nettle Soup

May 21, 2016

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

Roasted Asparagus and Garlic Stinging Nettle Soup

Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: garlic asparagus and stinging nettle soup, garlic asparagus soup, stinging nettle soup recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 5 TB butter divided
  • 1 bunch of asparagus tough ends discarded
  • 9-10 cloves of garlic about 1 head of garlic
  • 1/2 large onion sliced
  • 2 cups fresh stinging nettles Be sure to use gloves while handling so you don't get stung. If you don't have access to fresh nettles, you can use about 3/4-1 cup of dried nettles.
  • 1 1/2 quarts bone broth
  • Sea salt and pepper to taste
  • Optional whole yogurt or sour cream to top each bowl of soup fresh raw cream or coconut milk to stir in
  • Optional freshly chopped chives to garnish

Instructions

  • Pre-heat the oven to 425 degrees.
  • Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
  • While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
  • Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
  • Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
  • Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
  • Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too!

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

More real food ideas you might like:
Spring Coleslaw

Spring Inspired Coleslaw
Dandelion Spring Salad with simple Garlic Oil Dressing

Dandelion Spring Salad With Simple Garlic Oil Dressing
20 Minute Spring Stir Fry with Garlic Butter Sauce

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

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How To Make A Nourishment Package For Postpartum Mom

February 19, 2016

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

How To Make A Nourishment Package For Postpartum Mom

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

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

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

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

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

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

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

How To Make A Nourishment Package For Postpartum Mom

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

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

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

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

How To Make A Nourishment Package For Postpartum Mom

Ok! Onto my nourishment package staples!


Nourishing, Replenishing, Nutrient Dense Food

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

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

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

How To Make A Nourishment Package For Postpartum Mom

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

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

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


Herbal Recovery Tea

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

How To Make A Nourishment Package For Postpartum Mom

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

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


Replenishing Mineral Bath Salts

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

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

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

How To Make A Nourishment Package For Postpartum Mom

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

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

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

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

Instant Pot Bone Broth

February 3, 2016

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

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

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

This has been a game changer friends!

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

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

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

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

I have to be smart about my kitchen time.

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

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

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

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

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

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

A quick note on the bones!

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

Print Recipe
4.88 from 24 votes

Instant Pot Bone Broth

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

Ingredients

  • Cooked bones/carcass of chicken learn how to do a whole chicken in your IP HERE!, cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones don't fit for another time.)
  • 1-2 chicken feet optional depending on if you have access - it gives really good gel to the broth. Ask your chicken farmer for them!
  • 1-2 large carrots coarsely chopped
  • 1 medium onion coarsely chopped
  • 2-3 stalks of celery coarsely chopped
  • 1 head of garlic smashed
  • 1-2 TB apple cider vinegar
  • Water enough to cover the bones

Instructions

  • Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones - be sure you don't go over the "Max" line on the pot.
  • Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
  • Put the Instant Pot lid on and turn the vent valve to closed. Push "Soup" and use the manual button to bring the time up to 120 minutes.
  • The pot will turn "On" automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
  • After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.

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

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

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

Instant Pot Italian Sausage Stew
15 Minute Chicken Tortilla Soup

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

January 30, 2016

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

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

Routine…

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

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

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

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

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

…and then my Instant Pot arrived.

And it sat…

…and sat.

And sat.

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

But it can be done!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
4.96 from 23 votes

How To Make An Instant Pot Whole Chicken

Learn how to optimize your time and still get real food on the table using your Instant Pot to make a whole chicken in under an hour without compromising nutrition!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: how to cook a whole chicken in the Instant Pot, Instant Pot rotisserie chicken, whole chicken in the Instant Pot
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 medium onion coarsely chopped
  • 2 large carrots coarsely chopped
  • 3 stalks of celery coarsly chopped
  • 1/2 head of garlic just smash the cloves
  • 2-3 cups filtered water
  • 1 whole pastured chicken around 5 lbs
  • Thyme oregano, sea salt, and pepper to taste

Instructions

  • Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
  • Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
  • Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
  • Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25-minute clock will count down.
  • After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
  • From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

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

More real food recipes you might like:

Instant Pot Bone Broth

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

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

January 1, 2016

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

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

There’s a reason Taco Tuesday is on Tuesdays…

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 1 vote

15 Minute Chicken Tortilla Soup

Keep *Taco Tuesday* quick and delicious with this light & flavorful chicken tortilla soup loaded with bone broth in just 15 minutes of time!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, chicken tortilla soup recipe, easy guacamole
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CHICKEN TORTILLA SOUP ::

  • 3 TB friendly fat to cook in such as butter coconut oil, tallow, lard, or avocado oil. I like to use a couple TB of butter and a TB of avocado oil)
  • 1/2 medium onion diced
  • 1/2 medium green bell pepper diced
  • 1/2 medium red bell pepper diced
  • 4 large cloves of garlic minced
  • 1 TB organic tomato paste I usually have Costco's organic tomato paste around.
  • 1 quart bone broth
  • 1 cup cubed or shredded cooked chicken leftovers
  • 1/2 cup organic frozen corn Optional if you are grain free. I get organic non-GMO frozen corn at Costco.
  • 2 TB organic chunky salsa I usually have Costco's organic salsa around
  • 1 tsp taco season I keep a small 8oz Ball jar of my DIY taco season doubled up in my cupboard so it is easy and quick to scoop from
  • 1 heaping handful of fresh spinach
  • Sea salt and pepper to taste
  • Garnish with green onions and if you tolerate dairy you can do whole sour cream or freshly grated raw cheese

SIMPLE KID FRIENDLY GUACAMOLE ::

  • 1/2 medium onion diced
  • 1 medium tomato diced
  • Juice of 1/2 lemon
  • 2 avocados pitted and scored into cubes
  • 1 clove of garlic minced OR 2 tsp garlic powder if you don't want the raw garlic heat
  • Sea salt to taste

Instructions

  • Melt the friendly fat in a medium soup pot and add the onion and green & red peppers. Add a big pinch of sea salt to bring out their juices and sweeten them and cook them on medium heat for about 5 or so minutes.
  • Add the garlic and tomato paste, stir, and cook for a minute or two.
  • Add the bone broth, chicken, corn if using it, salsa, and seasoning and bring to a low simmer for a few minutes and then add in the spinach to wilt. Salt and pepper to taste.
  • Garnish each bowl with green onions if you wish and if you tolerate dairy you can use whole sour cream or freshly grated raw cheese.
  • To make the guacamole, just put all the guac ingredients in a bowl and combine. Serve the soup guacamole and tortillas pan-cooked in butter or avocado oil to crisp and then cut into triangles. I like to sea salt the tops of the chips too.

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

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Instant Pot Italian Sausage Stew

December 4, 2015

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

Instant Pot Italian Sausage Stew

The cold has set in for good where we live…

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

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

Instant Pot Italian Sausage Stew

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

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

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

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

Instant Pot Italian Sausage Stew

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

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

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

Instant Pot Italian Sausage Stew

Print Recipe
5 from 2 votes

Instant Pot Italian Sausage Stew

This comforting soup will fill your bowl with warm spices and delicious Italian flavor!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Keyword: Instant Pot Italian Sausage Stew, Instant Pot Italian sausage stew recipe, sausage stew in the Instant Pot
Servings: 8 servings
Author: Renee Kohley www.raisinggenerationnourished.com

Ingredients

  • 2 TB butter to cook in
  • 1/2 lb pastured ground pork grassfed ground beef would work too
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/4 tsp cumin
  • 1/2 tsp marjoram
  • 1/4 tsp cayenne
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks of celery diced
  • 4 cloves of garlic minced
  • 1/2 cup white wine
  • 1 - 15 oz can organic diced tomatoes
  • 2 quarts bone broth
  • 2-3 large handfuls kale chopped
  • 8 oz gluten free noodles I like Tinkyada brand. If you are grain free use potatoes and decrease the liquid by a couple of cups
  • Sea salt/pepper to taste
  • Freshly grated parm or other raw cheese to garnish

Instructions

  • Set the Instant Pot to "saute". Once the bottom is warm put butter in to melt and then add the pork and all of the seasonings. Stir to combine and brown the meat.
  • Add the onion, carrot, celery, and garlic, combine and cook for 5-7 minutes until the veggies are soft and sweet.
  • Add the white wine to deglaze the pan scraping up any bits at the bottom.
  • Add the diced tomatoes, broth, kale and noodles and stir to combine. Put the Instant Pot lid on, make sure the valve is sealed and pressure cook for 3 minutes. Release the valve, season with salt and pepper to taste and serve with freshly grated parmesan.

OK! So let’s giveaway an Instant Pot!

Instant Pot Italian Sausage Stew

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

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

Beef & Kale Soup

September 12, 2015

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

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

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

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

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

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

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

Print Recipe
5 from 5 votes

Beef and Kale Soup

Keep weeknight dinners simple & quick but just as nutrient dense! This one is loaded with mineral-rich bone broth and veggies but still kid-friendly in taste!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: beef and kale soup, beef and kale soup recipe, bone broth soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 lb grassfed ground beef shredded leftover beef from a roast would work too!
  • 1 medium onion chopped
  • 3 large carrots chopped
  • 3-4 medium potatoes cubed
  • 1/2 bunch kale chopped
  • 4 cloves of garlic minced
  • 2 cups cooked squash pureed (I use leftovers from other meals - any sweet fall squash will do - acorn, butternut, etc)
  • 1 1/2 - 2 quarts bone broth
  • 2-3 tsp Italian seasoning
  • Sea salt/pepper to taste

Instructions

  • Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
  • Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
  • Add the garlic and cook for a minute.
  • Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
  • Sea salt and pepper to taste.

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

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


Vegetable Beef Soup


How to Make a Beef Roast


Spinach Lasagna Soup

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

Simple & Quick Blender Squash Drop Biscuits

September 12, 2015

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

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

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

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

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

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

Simple & Quick Blender Squash Drop Biscuits

Print Recipe
5 from 1 vote

Simple and Quick Blender Squash Drop Biscuits

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

Ingredients

Instructions

  • Put the wet ingredients into your food processor or blender and blend to combine well about 1-2 minutes.
  • Add the flours and baking powder and combine.
  • Drop onto a Silpat or parchment paper lined baking sheet and bake at 425 degrees for 10-12 minutes. Cool a few minutes before handling.

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

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

Beef & Kale Soup
Sprouted Crockpot Chili


Broccoli Soup


Kid Friendly Creamy Veggie Soup

12933807963_534646dddd

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

Cream of Zucchini Soup

August 1, 2015

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

Cream of Zucchini SoupOhhh you guys.

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 5 votes

Cream of Zucchini Soup

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: cream of zucchini soup, cream of zucchini soup recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup or so of butter to cook in or tallow/lard, coconut oil, avocado oil
  • 2 small/medium onions coarsely chopped
  • 2 medium carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 5-6 medium zucchini coarsely chopped
  • 5-6 large cloves of garlic minced
  • 1 1/2 quarts bone broth homemade preferable for more nutrients but use what you have
  • 1/8 - 1/4 tsp cayenne this is optional if you don't like heat - it is still really good without it
  • Sea salt/pepper to taste If your broth was unseasoned be sure to season liberally
  • Whole sour cream and chives to garnish the top

Instructions

  • Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie's juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
  • Add the garlic and cook for a minute.
  • Add the broth and cayenne and bring to a simmer for about 5 minutes.
  • Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  • Garnish with a dollop of whole sour cream and chopped chives if you want!

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

More real food recipes you might like:

Chicken “Zoodle” Soup

Chicken Zoodle Soup

Asparagus Soup

Overhead
Tomato Soup

14343512918_9451ba85c1_z
Broccoli Soup

14556745098_db4730a7c6_z
Creamy Veggie Soup

12933807963_534646dddd

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

Chicken Zoodle Soup

July 25, 2015

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

Chicken Zoodle Soup

All the comforting taste and aroma of Grandma’s chicken noodle soup with a new twist! Packed with more mineral rich veggies and still the amazing chicken noodle soup flavor!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: chicken zoodle soup, chicken zoodle soup recipe, gluten-free chicken noodle soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup or so of friendly fat to cook in butter, pastured tallow or lard, coconut oil, leftover pastured bacon grease
  • 2 medium onions
  • 6 medium carrots chopped
  • 6 medium celery stalks chopped
  • 5 large cloves of garlic minced
  • 2 quarts bone broth homemade preferable for more nutrients but use what you have
  • 2 cups cooked chicken I crockpot or oven roaster a couple whole chickens at a time and keep the meat chopped or shredded in the freezer to quickly pull out
  • 1 tsp all purpose seasoning
  • 1/4-1/2 tsp cayenne if you want more heat you can add more! You can leave it out if you wish but the slight heat is so good in the soup!
  • 6 medium zucchinis spirilized
  • Sea salt/pepper to taste generously season with sea salt if your bone broth was unseasoned

Instructions

  • Melt the friendly fat in your stockpot over medium heat, add the onion, carrot, and celery with a big pinch of sea salt and cook over medium heat slowly over about 10-15 minutes to bring out their juices and sweeten them. This is where that broth is going to get all of it's amazing flavor!
  • Add the garlic and cook for a minute.
  • Add the bone broth, chicken, and seasoning and bring to a simmer.
  • Add the spirilized zucchini and cook for about 3-5 minutes. It will seem like you need more liquid - do NOT add more! The zucchini will let off a lot of liquid once it cooks and the salt hits it. You can always add more broth if you want a brothier soup - but wait the few minutes to see how much liquid comes off the zucchini first!

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

More real food recipes you might like:
Fresh Tomato Soup

14343512918_9451ba85c1_z
Quick Gluten Free Crackers

overhead
Broccoli Soup

14556745098_db4730a7c6_z
The Best Way to Spirilize & Cook Sweet Potatoes

The Best Way To Spirilize & Cook Sweet Potatoes!

Batch Up Meals Feeding Babies Lunch Ideas Real Food 101 Real Food Tips school lunches Soup

Asparagus Soup

March 22, 2015

Asparagus Soup
Happy first week of spring!

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

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

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

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

Print Recipe
5 from 3 votes

Asparagus Soup

Slightly sweet from the natural slow cooking, the smooth, creamy texture is perfect for little ones! My girls all enjoyed asparagus soup around 6-9 months or so! It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: asparagus soup, asparagus soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ¼ cup friendly fat to cook in butter, coconut oil, lard
  • 2 onions coarsely chopped
  • 3 cloves of garlic coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth depending on how you want your soup consistency to be
  • 4-5 small/medium potatoes coarsely chopped
  • 2 bunches asparagus hard ends discarded, coarsely chopped
  • 1/8 tsp cayenne pepper optional but a little heat is so good!
  • Sea salt/pepper to taste
  • Garnish with sour cream or a splash of coconut milk optional

Instructions

  • Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
  • Add the garlic and cook for a minute.
  • Add the broth, potatoes, and asparagus and bring to a boil.
  • Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
  • Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
  • Garnish with sour cream or coconut milk if you wish.
  • This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!

 

Lunch Ideas Real Food Tips school lunches Snack Ideas Soup

Simple & Quick Homemade Crackers :: Gluten Free with Grain Free Option

March 22, 2015

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
Crackers have been one of those love/hate relationships for me. Kids sure do love them don’t they? But who has time to make batches of crackers every week?

But because kids really get a kick out of crackers (and because, let’s face it…sometimes you just need a little crackers and cheese with your soup!), I have tried what seems like 100 different cracker recipes since having kids. Most of the ones you find in the store are just plain not ingredient lists I want my kids ingesting regularly. And the ones that do have decent ingredients cost more than I would like to spend.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
This year was a little different because I have a kindergartener. That means snack time. Snack time at her school is served to them – a fruit or vegetable and crackers. Every. Day. Don’t get me started on my thoughts on whether children need crackers (or pretzels or rice cakes) everyday, but I had to do something. I may have my beliefs, but I do want my kids to feel somewhat “normal” and be able to sit down and socialize with their friends at snack time.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
At the beginning of the year I just sent along some (pricey) gluten free crackers, but hit my kitchen a few times to try to come up with a cracker that had some nourishment to it – and didn’t take all day to make. I don’t make these for her to take every week, but it is a nice rotation to her Mary’s GF crackers that I send along to school.

Best part?! These will take you less than 10 minutes to get onto the baking sheet and just over 10 minutes in the oven – they really are simple and quick!

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
My husband thinks they taste like Wheat Thins, and I think that is pretty accurate. I promise you will not taste the coconut flour – believe me, my husband can taste if there is even a teaspoon of coconut in anything you give him 🙂 Normally, I loathe working with coconut flour in just about any recipe, but because it is so drying, it works really well to create a crisp, crunchy cracker – and provide some fiber and nourishment.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
4.75 from 4 votes

Homemade Crackers :: Gluten Free with Grain Free Option

Homemade crackers don't have to take all day.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Snack
Cuisine: American
Keyword: gluten-free cracker recipe, homemade crackers, homemade gluten-free crackers
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Everything into a medium mixing bowl and combine. I start out with a spatula and finish it off with my hands – you want to press it into a ball of dough. The dough should not be too wet, but you also don’t want it crumbling everywhere. I usually use the entire ¾ cup water, but with the dry air here that may be different depending where you live.
  • Put the ball of dough on a piece of Silpat or parchment paper and press it down into a disk that you can roll. Put a piece of parchment paper over the top of the dough and roll the dough out – the thinner you make it, the crisper the crackers will be. I do leave mine a little bit thicker right now since I have a younger one chewing them – they turn out a little bit softer the thicker you make them.
  • Use a butter knife to square off your crackers in the shape you want, and then sprinkle the top with sea salt.
  • Bake at 400 degrees for 12 -13 minutes. Check them around the 10 minute mark in case our ovens run different. Let them cool about 15 minutes before handling.

 

Dinner Ideas Holiday Recipes Real Food Tips Soup

Slow Cooker Irish Stew

March 8, 2015

Slow Cooker Irish Stew
I love to bring winter to a close with one last hearty comfort stew in March. I don’t have Irish roots that I know of, but Irish cuisine is delicious.

And so is grassfed beef that has marinated in a great local stout beer for a day 🙂

Slow Cooker Irish Stew
Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost effective menu ingredients, but right about this time of year you can find cabbage at $0.35 per pound or less.

Slow Cooker Irish Stew
I don’t mind the splurge on a nice grassfed beef roast to cube up for this stew when I’m paying pennies for the other ingredients! If the budget is super tight ask your farmer or butcher for beef stew meat. It is even less expensive as it is a tougher cut of meat, but after the marinade, and spending all day in the slow cooker it is just as tender as can be.

Slow Cooker Irish Stew
I love a rich, almost gravy like feel to my stews, and this one is no different. It is a great way to end winter, and celebrate the spring to come! Be sure to bake up these really quick little Irish soda bread biscuits to dunk in your stew!

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

Print Recipe
5 from 4 votes

Slow Cooker Irish Stew

Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost-effective menu ingredients.
Prep Time15 mins
Cook Time8 hrs
Marinate12 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Irish
Keyword: Irish stew in the slow cooker, slow cooker Irish Stew, slow cooker Irish stew recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 lbs grassfed beef roast or beef stew meat
  • 3 ish cups local stout beer or dark beer of your choosing
  • 3 cloves smashed garlic
  • 1 cup tapioca flour or arrowroot
  • 2 tsp sea salt
  • 1 tsp pepper
  • 4-5 medium carrots chopped
  • ½ head medium cabbage sliced
  • 2 onions chopped
  • 30 oz organic diced tomatoes 2 cans
  • 5 small yellow potatoes chopped
  • 4 cloves garlic minced
  • 2 cups of the reserved beer marinade from above
  • 2-3 cups beef bone broth chicken bone broth would work too
  • Sea salt/pepper to taste

Instructions

  • The day before you want to make the stew, combine the cubed beef, beer, and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge 12-24 hours to marinate the meat.
  • The next day, combine the tapioca flour, sea salt, & pepper in a small mixing bowl.
  • Strain out the meat from the marinade – BUT DON’T THROW OUT THE BEER/MARINADE.
  • Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to be cooked all the way through.
  • Once the beef is done searing, add it to your large slow cooker along with the rest of the ingredients, including the marinade.
  • Stir to combine and cook on low for 8 hours.
  • Salt and pepper to taste.
  • Leftovers can be stored in the fridge, packed in the school lunch thermos or travel crockpot for work, and/or frozen for dinner another time!

Let me know if you give this one a try! Happy St. Patrick’s Day!

 

Dinner Ideas Real Food Tips Soup

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options

March 8, 2015

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
Well we need something to dunk in our Irish stew, don’t we?

I love the history behind traditional Irish soda bread. Just a little flour and salt with baking soda and soured milk to create a rise, it was simple meal the poor could count on.

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
It is one of the few times I pull caraway seeds out of my cupboard, and the flavorful warmth it gives to the bread is amazing. It goes perfect with a big spread of butter and a bowl of stew.

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
In keeping with the simplicity of it’s history, these biscuits go from mixing bowl to baking sheet in under 10 minutes. Leftovers can pack up with a thermos of stew for school lunch too!

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options

Print Recipe
5 from 2 votes

Irish Soda Bread Biscuits

I love the history behind traditional Irish soda bread. Just a little flour and salt with baking soda and soured milk to create a rise, it was simple meal the poor could count on.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Bread
Cuisine: Irish
Keyword: guten-free Irish soda bread, Irish soda bread biscuit recipe, Irish soda bread biscuits
Servings: 6 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Whisk the flours, baking soda, baking powder, raisins, and caraway seeds in a medium mixing bowl to combine.
  • Add the rest of the ingredients to the bowl and stir to combine.
  • Roll the dough into balls and flatten slightly onto a silpat or parchment paper lined baking sheet. You can get either 6 large or a dozen small biscuits from this batch.
  • Bake at 350 for 15-20 minutes and allow them to cool a few minutes before lifting them off the baking sheet.

Let me know how you like the biscuits if you try them!

Batch Up Meals Dinner Ideas Lunch Ideas school lunches Soup

Potato & Leek Soup

February 22, 2015

Potato & Leek Soup
Last week I decided I have had it with winter.

Blowing and blizzarding winds.

Wind chill temps of -20 degrees.

Near white out conditions out the window.

You the get the idea. We had a major arctic blast. And while we are certainly used to it where we live (and I do love where we live – we have the most amazing spring, summer, and fall here!), I just didn’t want to look at it anymore!

I hunkered down in my kitchen, flipped the oven on to keep the house warm with a succulent roasted chicken, and got my girls to work at the stovetop with some comforting potato and leek soup.

Potato & Leek Soup
Leeks and potatoes are a match made in heaven. The mild onion aroma along with creamy potatoes make for a super kid friendly lunch. And leeks are fun to play with 🙂 They have to be rinsed on the inside anyway, so might as well fill the bowl up and let the kids get in on the action – it is one of my 5 year old’s favorite things to do. (Great fine motor development for little hands too!)

Potato & Leek Soup
The ingredients are super simple (and might I mention easy to find during this time of year where produce is so scarce and pricey!). And it can be on the table in 20 minutes! Pack up the leftovers in the school soup thermos to warm up their bellies after playing out in the snow for recess!

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

Print Recipe
5 from 4 votes

Potato and Leek Soup

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: potato leek soup, potato leek soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/3 cup friendly fat to cook in butter, coconut oil, tallow/lard
  • 5 medium/large organic potatoes cubed
  • 4 organic leeks sliced and rinsed of sand
  • 3 cloves garlic coarsely chopped
  • 2 quarts chicken bone broth or beef bone broth
  • 1 ½ tsp dried thyme
  • Sea salt and pepper to taste
  • Optional chopped chives to garnish

Instructions

  • In a large soup pot, melt the friendly fat and add the potatoes and leeks with a large pinch of sea salt. Combine and cook on medium for about 10 minutes until the potatoes are fork tender and the sea salt has drawn out the juices and sweetened the leeks.
  • Add the garlic and cook for a minute
  • Add the bone broth and thyme, and bring to a simmer for about 5 minutes.
  • Turn the heat off, and use an immersion blender to puree the soup completely. You could also use a regular blender to do the puree.
  • Add your sea salt and pepper to taste and garnish each bowl with the chives.
  • Store leftovers in the fridge for a few days or in the freezer for months.

Talk to me! How’s the winter weather where you live? Let me know if you give the soup a try!

Batch Up Meals Dinner Ideas school lunches Soup

Slow Cooker White Chicken Chili

January 31, 2015

Slow Cooker 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.

Ok so February! We are rounding that corner to spring, right?!

Umm yeah. We still have a good 2 months of cold weather where I live, so I’m still breaking out all the cold weather meals – and enjoying them to the fullest!

Because food is meant to be enjoyed, and this white chicken chili is definitely a favorite! While it is super comforting, it is also packed with nutrients and will satisfy your craving for a creamy, indulgent meal.

Slow Cooker White Chicken Chili
You can also double up the recipe to a larger slow cooker and freeze the leftovers – they pack up great in the school thermos for lunch. We like to serve our white chicken chili with dollops of sour cream or slices of avocado, and cornbread!

So happy February to you! We can make it through til spring on delicious meals like this 😉

Slow Cooker White Chicken Chili

Because food is meant to be enjoyed, and this white chicken chili is definitely a favorite! While it is super comforting, it is also packed with nutrients and will satisfy your craving for a creamy, indulgent meal.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Soup
Cuisine: American
Keyword: slow cooker white chicken chili, slow cooker white chicken chili recipe, white chicken chili recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2-3 cups <a href="https://www.raisinggenerationnourished.com/2014/03/sprouting-beans-soups-stir-frys-wraps-dips-salads/" target="_blank" title="Sprouting Beans For Soups Stir Frys, Wraps, Dips, and Salads">sprouted & cooked white beans (I like white navy beans – northerns work too. If you choose to use canned you will need a can or two.)
  • 1-2 cups <a href="https://www.raisinggenerationnourished.com/2014/01/crockpot-or-oven-roaster-chicken-for-fast-weekday-meals/" target="_blank" title="Crockpot or Oven Roaster Chicken For Fast Weekday Meals">cooked chicken
  • 1 quart chicken bone broth
  • 2-3 cups cream of chicken soup Homemade preferable to avoid MSG/preservatives
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 1 orange pepper chopped
  • 2 to matillos chopped
  • 1-2 jalepenos green chilis, each per your heat preference, chopped (can use 1 4oz can green chilis if you can't find them fresh)
  • 6 cloves garlic minced
  • 1 ½ cups organic corn I get large bags of frozen organic corn at Costco
  • 2-3 TB <a href="https://www.raisinggenerationnourished.com/2015/01/diy-taco-season-mix/" target="_blank" title="DIY Taco Season Mix :: No MSG Starches, Or Artificial Flavoring">taco seasoning (homemade preferable to avoid MSG/fillers/starches)
  • Sea salt/pepper to taste

Instructions

  • Everything into the slow cooker on low for 8-10 hours! That’s it!
  • Top with shredded raw cheese, avocado/guacamole, or sour cream if you wish!

 

This post was shared at Fat Tuesday and Real Food Wednesday

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Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!

January 25, 2015

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
I really think everyone should have a good, basic biscuit recipe in their back pocket.

There is a reason the idea of breaking bread with family resonates with so many, and I think it’s because bread brings a warming comfort to the table no matter the meal.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
One of the reasons I have gotten my biscuit recipe so perfected is because we are a gluten free house. Gluten free bread is so pricey and just not in our budget most of the time. And it is really fussy to make a loaf of gluten free bread.

I like having something like bread to go with soup, but I also don’t always have a ton of time to spend in the kitchen.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
The goal when I created this biscuit recipe was quick and convenient. Something I could do when I decided at 3pm that dinner is going to be a bowl of soup and bread…I’m such a planner you know. My favorite part about this recipe is that you can literally dump it all in the food processor and scoop it onto the baking sheet in about 7 minutes!

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
Most of the time I don’t even take the time to roll nice, neat little balls – you really can just make it like a “drop biscuit” – I love the feel and look of an imperfect shaped biscuit anyway! The recipe is quite forgiving and you can make the biscuits the size and shape you want. Since I have little hands eating them, I like to make them pretty small – they don’t like the idea of me having to “halve” their biscuit! They want one all to themselves!

When I make them small enough for the little hands in my house I can get a little over a dozen biscuits out of this batch. I usually have leftover soup to serve the next day so it is a great amount to serve both days for my family of 5. Or to have in the morning with breakfast.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
If you have ever tried gluten free baking before, you know that it is really easy to make things feel like a brick. I promise these are light and fluffy – you will feel like you are having the real deal. The flavor of the biscuits is buttery and satisfying, but neutral enough that you can use them both for dunking in your bowl of soup, or serving at breakfast with butter and honey.

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

Print Recipe
5 from 4 votes

Sweet or Savory Gluten Free Biscuits

Necessity is the mother of invention. Gluten-free biscuits are really expensive so making them myself became a priority. 
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Bread
Cuisine: American
Keyword: gluten-free drop biscuit recipe, gluten-free drop biscuits
Servings: 12 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
  • Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
  • Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.

Keep me posted how the family likes them with their breakfast and/or dinner!

This post was shared at Real Food Wednesday

Dinner Ideas Holiday Recipes Lunch Ideas Real Food 101 Soup

Sprouted Black Eyed Pea Soup

December 28, 2014

Sprouted Black Eyed Pea Soup
I am big time in love with the first of a new year. It doesn’t matter what has gone on in the previous months leading up to January 1st, I just love the idea of a fresh start to a new year…and an impending spring on its way!

With a growing, young family of little ones, New Year’s Eve isn’t quite how it used to be (as in, we never see the ball drop anymore!), but I still try to make it festive for the girls, and try to talk about the calendar and what the start of a new year can mean.

Sprouted Black Eyed Pea Soup
We usually spend New Year’s eve with “serve yourself style” platter of pastured meats and raw cheeses, crackers, pickles and other veggies, fruits and nuts and glasses of kombucha to “clink” on the *fake* midnight of the new year before my little one’s bedtime of exactly 7pm.

I also try to make this delicious black eyed pea soup sometime around the first week of the new year, and it is particularly one of my girls’ favorite soups…my bacon lover 😉 There is a bite of bacon in every spoonful and that is just heaven to her!

Sprouted Black Eyed Pea Soup
This soup is packed with flavor and is a delicious start to a possible new year resolution of getting nourishing bone broth in your meal plan daily!

Print Recipe
5 from 1 vote

Sprouted Black Eyed Pea Soup

Perfect for New Year's as the black eyed pea is meant to bring luck.
Prep Time5 mins
Cook Time30 mins
Sprout1 d
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: black eyed pea soup, black eyed pea soup recipe
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 lb dry organic black eyed peas
  • I get them much cheaper in bulk at our local health food store so make sure you price check - I linked up so you can see what they look like!
  • 1 lb pastured bacon chopped
  • 2 medium onions chopped
  • 4 large carrots chopped
  • 4 stalks of celery chopped
  • 1 head of garlic minced
  • 4 quarts beef bone broth OR chicken bone broth
  • 2 TB all purpose season
  • ¼ tsp cayenne pepper more if you want more heat!
  • ½ lb organic baby spinach
  • Sea salt/pepper to taste

Instructions

  • A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
  • In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
  • Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
  • Add the garlic and cook for a minute.
  • Add the stock and seasoning and bring to a boil.
  • Add the beans and cook until the beans are bite tender – should take around 30-60 minutes.
  • Take out about ½ of the soup and into a large mixing bowl, and use an immersion blender to blend that portion of the soup and return it to the pot. This gives the soup a creamy texture. You can skip this part if you don’t want that. You could use a regular blender for this step too.
  • Add in the cooked bacon and the spinach in at the end and cook at medium heat until the spinach wilts.

Happiest New Year to you my friends!

This post was shared at Fat Tuesday and Real Food Wednesday!

 

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Autumn Harvest Chicken Stew

November 30, 2014

Autumn Harvest Chicken Stew
Eating “seasonal” can get pretty tricky around the end of November where I live. We stockpile what we can in the summer, and while my freezer is still pretty happy with summer green beans and zucchini, we just enjoyed our last jar of fresh tomato soup from our summer garden, and our local farmer’s markets are either closed until May or only open once or twice a month until spring.

Autumn Harvest Chicken Stew
Our local grocer does really nice job of keeping as much local in season produce as possible from squashes to dark leafy greens, and from about December until April, I really rely on them. I have gotten pretty creative at rotating the autumn/winter produce selection so we can keep our produce budget happy as well as nourish ourselves and enjoy some good food.

Autumn Harvest Chicken Stew
At the beginning of October our chicken farmer harvests the last of their flock and I pile our freezer with about 20 or so chickens to get us until May. Once a month I get 3 of those chickens into my oven roaster and portion out the meat to last us most of the month – it is a big time saver as well as budget guide for me. I usually use a couple handfuls of the shredded chicken to make this stew – it is a popular with the girls and packs well in the school soup thermos for lunch.

Autumn Harvest Chicken Stew
I love the bright, cheery color that the squash puree makes the broth, and it gives a great creaminess and sweet flavor to the stew. There is just something warm and comforting about a bowl of stew as winter rolls in, and this is one of my favorites.

Print Recipe
5 from 1 vote

Autumn Harvest Chicken Stew

Use the flavors of fall in this chicken stew. It'll warm you up from the inside.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: autumn chicken stew, chicken vegetable stew, chicken vegetable stew recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 acorn squash
  • 1/3 cup friendly fat to cook in butter, lard, or coconut oil
  • 2 medium onions chopped
  • 4 medium carrots chopped
  • 4 stalks of celery chopped
  • 2 medium Russet potatoes chopped (red or yellow potatoes work too! Use 3 or 4 of those since they are smaller)
  • 1 head of garlic minced (about 8ish cloves or so)
  • 1/4 cup white rice flour tapioca flour if you are grain free
  • 2 quarts chicken bone broth
  • 2 cups cooked shredded or chunked chicken
  • 1/4 to 1/2 pound fresh organic baby spinach depending on how much you want in there
  • 1/8 to 1/4 tsp cayenne pepper optional but the heat is really good!
  • Sea salt/pepper to taste

Instructions

  • Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
  • Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
  • While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
  • Add the garlic to the pot and cook for a minute.
  • Add the flour to the pot and cook for a minute.
  • Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
  • Add the spinach to wilt in and then season sea salt/pepper to taste.

Tips:

  • This batch makes enough stew for my family to have for dinner plus enough leftovers for another dinner or lunch or two. You can store any extra leftovers you don’t want to finish within a week in the freezer.
  • Don’t forget about the kids 🙂 If you have a little one still working on chewing chunks of chicken you can puree or pulse the stew through a blender. My 15 month old eats bowl after bowl of this – the veggies are nice a soft and I chop them small enough so they can handle it without needing extra cutting or a blender.
  • Squash keeps really well in cool dark storage like a basement or cupboard. If you see them on sale around mid to late autumn stock up! This stew also works using butternut squash too!
  • Use your leftover turkey from Thanksgiving instead of chicken!
  • It is so worth making your own bone broth for soups like this. Not only is the flavor way more superior, but the nutritional benefit far outweighs that of store bought.
  • You could do all your veggie chopping – even your squash roasting the night before if you plan on making this on a busy day. If all that is done the soup comes together super fast.
  • Chopped cabbage or Brussels sprouts work well in place of the spinach or as a change up!

This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!

Batch Up Meals Lunch Ideas Soup

Creamy Potato & Spinach Soup

November 9, 2014

Creamy Potato & Spinach Soup
Fall is very quickly turning into more winter-like weather where I live, and while we keep bone broth based soups on our weekly menu even through the summer, there are a few soups I reserve for us to enjoy during colder weather.

Potato soups are well known for the winter comfort they bring. I have a couple potato soups up my sleeve but this is the one I make most often.

Creamy Potato & Spinach Soup
It is creamy enough to feel comforting, but also light enough (and budget friendly enough!) that we can have it on a regular basis. Many potato based soups are loaded with bacon and cheese (which…YUM!), but my food budget doesn’t always allow for that splurge.

Creamy Potato & Spinach Soup
This is every bit as creamy and indulgent feeling without using any cheese or milk. Take an immersion blender to cooked potatoes and you’ll have a creamed soup in an instant!

Before you wonder if the flavor is compromised with so few ingredients, hear me out.

Creamy Potato & Spinach Soup
I am on a mission to show people that it is all in the way you cook the soup that determines the flavor. Get some onion and garlic down in the pot with that butter and potatoes before you hit it with the broth, and you will be blown away at the flavor.

Print Recipe
5 from 4 votes

Creamy Potato & Spinach Soup

Potato soups are well known for the winter comfort they bring. I have a couple potato soups up my sleeve but this is the one I make most often.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: potato spinach soup, potato spinach soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ¼ cup friendly fat to cook in butter, lard, coconut oil, bacon grease
  • 6 organic russet potatoes cubed
  • 1 medium onion chopped
  • 5 cloves of garlic minced
  • ¼ cup white rice flour if you are grain free use tapioca flour
  • 2 quarts bone broth
  • ½ pound fresh organic baby spinach
  • Sea salt/pepper to taste

Instructions

  • Saute the potatoes and onion in the butter for about 10 minutes with a big pinch of sea salt to bring out the juices and sweeten. The potatoes will not be cooked all the way through yet – should still have some bite to it.
  • Add the garlic and cook for a minute.
  • Add the flour and cook for a minute.
  • Add the bone broth and bring to a boil. Reduce to a medium simmer for about 7 minutes to cook the potatoes through.
  • Take out half the soup to a large mixing bowl and puree through with an immersion blender – or blend through in a regular blender. If you don’t want any cubes of potato in your soup you could puree the entire pot of soup.
  • Pour the pureed soup back into the soup pot, add the spinach, and simmer a few minutes until the spinach wilts.
  • Season to taste.

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This batch makes enough for my family of 5 to have 2-3 lunches worth. You can certainly double batch it and store in the freezer.
  • This is such a great one to make up and then keep warm in a slow cooker for a family gathering, baby shower, or potluck! It is so budget friendly too! This batch will fit in a medium sized slow cooker, or you can double batch it for a larger slow cooker.
  • Don’t forget the kiddos! Spinach is virtually tasteless wilted into a soup, and it digests better cooked with friendly fats anyway! Its a great way to get that into their diet. This soup has been a popular request for my kindergartener’s school lunchbox thermos.
  • I use this immersion blender for my soup making – I really use it almost weekly!
  • It is so worth making your own bone broth for your soup making. It adds a level of nourishment you won’t find in store bought broth, as homemade bone broth will be loaded with minerals and protein packed, gut healing gelatin. I make bone broth once a month in a large batch and then I have a good 2 plus gallons of broth in the freezer to pull out quick.

This post was shared at Fat Tuesday, Homestead Barnhop, Real Food Wednesday, Allergy Free Wednesday, and Sunday Night Soups!