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Spring Onion Soup

April 3, 2019

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

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

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

What are spring onions?

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

The process…

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

But will the kids like it?

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

Breakfast soup?

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

Topping ideas

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

Freeze-able?

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

Print Recipe
5 from 15 votes

Spring Onion Soup

Ingredients

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

Instructions

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

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

March 28, 2019

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

We had our feet in Lake Michigan this weekend!

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

Cool spring days meals

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

The key to warm spring meals…

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

More…soup?!

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

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

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

Instant Pot OR Stovetop!

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

Print Recipe
5 from 18 votes

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

Ingredients

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

Instructions

INSTANT POT METHOD

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

STOVETOP METHOD

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

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Instant Pot Spring Leek & Asparagus Soup :: Gluten and Dairy Free!

March 7, 2019

Instant Pot leek & asparagus soup pulls the best flavors of spring with a quick pressure cook prep time!

Snow Day number 7,458…

Another lake effect snow storm, polar vortex, whatever you want it call it…is in the books! In March. It’s Michigan…I get that. By March I’m definitely over it, and I’m so ready to bring you some bright, fresh spring recipes! Since it is so cold here, we’ll start with spring produce in soup form to keep us warm, m’kay?!

Whatever state is sending us spring produce…THANK YOU!

We adore you. No really we do. Because we won’t see fresh Michigan asparagus until almost May, and I just can’t go that long without some spring in my life! When I saw the first asparagus sale from at the store a couple weeks ago, I snagged what I could and to the girls’ complete delight we had roasted asparagus with dinner that night – something other than winter veggies! They were in heaven! Leeks and lemons are such a bright and fun spring addition to this smooth and creamy soup too – it’s like spring in a bowl!

Flavors that will blow you away

It is just so good. This soup – you will want cup after cup after cupful. The mild leeky onion allows the rest of the veggies to really shine through, and that tangy bright lemon and yogurt put it over the top. Once you try the little hit of lemon in your asparagus soup, you’ll never go back. This soup would be a great appetizer or soup course item for Easter brunch or dinner. Your guests will be wondering what it is that is making the flavor so amazing, and it is really that combination of the perfect balance of sweet veggies, tangy finishes, and delicious herbs. It will vanish before their eyes!

Instant Pot quick!

I cannot wait to make this soup all spring long! If you happen to snag a great in season deal on asparagus this spring, you can really stock up your freezer with asparagus soup. Shopping veggies in season is defintely how to keep your real food budget in check. And since we can make the soup easily in our Instant Pot, the though of making it all season long doesn’t sound daunting! If you have the 8 quart, I bet you could double this recipe!

The perfect, kid friendly (and not so veggie loving person friendly) soup!

I made this soup on the “soup-ier” side so I could drink it from a mug easily, and so my younger girls could easily use a straw for their school lunch thermos. When my girls were older baby and toddler ages, they really loved eating soups like this with a straw. Between the pressuring cooking time and the blending of the soup, I promise there are no asparagus “strings” left and it is super kid friendly in texture. While I absolutely believe in making sure kids are exposed to every food texture, I understand how those bigger asparagus spears can be kind of stringy. The texture of this soup is soup smooth and creamy – perfect for kids and adults alike!

Freezer Friendly!

Absolutely fill your freezer with at least a couple quarts of leftover soup when you make it! When late fall and middle of winter hit your home, it is SO nice to pull out a jar of spring flavors to change up your menu! To freeze the soup, I like to cool it to room temp, and then fill BPA free freezer quart containers. If you freeze in glass jars, just be sure to leave the lid off for 24 hours in the freezer so it has room to expand and not break your jar. You can put the lid on once it freezes completely.

Print Recipe
5 from 21 votes

Spring Leek & Asparagus Soup :: Gluten & Dairy Free!

Ingredients

  • 3-4 tbsp friendly fat to cook in I prefer the flavor of a combo of butter and olive oil. Ghee is lovely too.
  • 2 large leeks ends and green tips removed, sliced into rounds and rinsed of sand (Use the white and light green part. If you don’t have leeks 1 medium onion or a couple shallots would work well.)
  • 3 cloves of garlic peeled (no need to chop – it will all get blended up in the end)
  • 2 bunches of asparagus woody ends removed and coarsely chopped
  • 1 small/medium yellow potato cubed
  • 1 ½ quarts bone broth
  • 1 tsp dried dill if you have access fresh use about 2-3 tbsp
  • ¼ cup full fat coconut yogurt regular yogurt, crème fraiche, or sour cream (you can use raw milk or coconut milk if you don’t have these, but the tang of the fermented creams is lovely)
  • Juice of ½ lemon use about 1 tbsp
  • Sea salt and pepper to taste

Instructions

  • Turn the Instant Pot to “Saute,” and melt the butter/oil. Add the leeks and saute for 5 minutes until fragrant, soft, and sweet. Add the garlic and cook for 1 minute, and then turn the Instant Pot “Off.”
  • Add the asparagus, potato, bone broth, and dill, stir to combine, and put the lid on the Instant Pot. Be sure the valve is closed, and turn your Instant Pot on to “Soup.” Bring the time down to 10 minutes. (The IP will start automatically from here. It will take about 5-10 minutes to come to pressure depending on how cold your broth was, and then will start counting down the 10 minute pressure cooking time.)
  • When the 10 minutes of pressure cooking is done, release the valve and take the lid off. Blend up the soup using your immersion blender or regular blender until it is smooth.
  • Stir in the yogurt and lemon juice, and then taste for salt and pepper. You can sea salt and pepper the soup to your taste, and serve.

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Creamy Garlic Butter Salmon :: Dairy Free Option Included!

February 7, 2019

Gorgeous wild caught salmon drenched in an elegant, smooth, and creamy garlic butter sauce!

A winter for the books!

Six consecutive days snowed in from school, and 3 days of ice in a row cancelling school the following week. YOU GUYS…we are so accustomed to snow (and a lot of it!) here on the Lake Michigan shoreline, and typically we can trudge through to school in just about any winter weather, but the last couple of weeks have truly made this a winter we will never forget!

A cozy winter dinner

By that second ice day, there had been an accumulation of almost 2 weeks of fun school activities and dates canceled, and we were ready for some warm comfort food! My kids truly needed a brain boost to lift their spirits, and wild caught salmon always makes them smile.

Easy weeknight prep for any occasion!

Whether you are snowed in, celebrating Valentine’s Day at home, or just have a house full of kids that need an omega 3 fatty fish boost in an amazing cream sauce, this salmon dinner is for you. The prep truly is weeknight fast for any busy work and school day, taking only 20 minutes to make! The elegant cream sauce would make any special dinner night at home perfect with pretty asparagus spears and glasses of white wine too.

How to make perfectly pan seared salmon

The magic lies in a super hot skillet, and I’m convinced ghee makes the best crust and flavor. Start by getting your ghee or other cooking fat super hot in the skillet and put the salmon that has been pat dry and seasoned with salt and pepper right in. After it has crisped up and sealed in the flavor on both sides, set the salmon aside to make the cream sauce. There is nothing like the flavor that comes from pan searing salmon, and all those bits from searing will cook right into the dreamy sauce.

Creamy, dreamy sauce without the dairy!

Unless you can tolerate dairy that is, of course! Because you can make it either way. Dairy free friends, I promise you won’t taste the coconut milk – there is so much amazing garlic goodness paired with ghee or olive oil, wine, and sweetly sautéed veg, that all you will taste is amazing flavor. We thicken the sauce with tapioca which makes the velvety sauce so elegant and special – and trust me, I’ve had my fair share of gummy tapioca sauces – this is NOT one of them! It is so silky and amazing.

Optional change ups

  • If we hadn’t gotten iced in, I would have picked up some mushrooms to saute in with the onion and garlic – it is my favorite way to make this dish. You will love it!
  • You can add some Parmesan cheese to the finished dish if you tolerate dairy ok!
  • I have used sun-dried tomatoes versus fresh before, and it is SO good. And a great way to make this dish in the winter when fresh tomatoes can be pricey or not have that summer sweetness.
  • You can add steamed broccoli to the finished dish for more veggie boost.
  • Asparagus is my favorite veggie add in. During those first days of spring when the air is still cool and crisp, but the first of that spring asparagus is coming in, this warm salmon meal with asparagus is so comforting.
Print Recipe
5 from 15 votes

Creamy Garlic Butter Salmon with Dairy Free Option Included!

Ingredients

  • 3 tbsp ghee or butter, olive oil, or pastured lard/tallow
  • 4 large wild caught salmon fillets cut in half if you have little ones at home
  • Sea salt and pepper for the salmon
  • 3 tbsp butter or more ghee
  • ½ medium onion diced
  • 7 cloves of garlic minced
  • ½ pint cherry or grape tomatoes
  • ½ cup white wine bone broth would be fine here, though the flavor of the wine in here is fantastic if you can do it
  • 1 ½ cups coconut milk or raw cream/milk
  • Heaping handful of baby spinach or baby kale
  • 1 tbsp tapioca starch or arrowroot starch mixed in a couple tbsp water for the slurry to thicken
  • Sea salt/pepper to taste

Instructions

  • Get your large skillet nice and hot and melt your ghee in the pan. While the skillet is warming up, pat dry your salmon fillets and sprinkle both sides with sea salt and pepper.
  • Put the salmon in the hot ghee, skin side down for 2-3 minutes until crispy, then flip the salmon over to the flesh side. Cook for another 3-4 minutes until the flesh has a golden brown crust. Take the salmon out of the pan and set aside on a plate while you make the sauce. If your salmon is larger cut or thicker, you will want to bump up your cook time to more like 5 minutes each side.
  • Melt the butter in your skillet over medium heat and add the onion and garlic. Mushrooms are a nice touch here too that we enjoy. Cook the onion and garlic in the butter for a few minutes until fragrant and starting to get golden brown.
  • Add the wine and tomatoes and bring to a simmer for 4-5 minutes to blister the tomatoes a bit, and cook off the alcohol in the wine. Be sure to scrape up any bits at the bottom of the pan – flavor!
  • Add the coconut milk and bring to a simmer over medium high heat for 3-5 minutes. Add the baby spinach or kale, along with the tapioca starch slurry to thicken the sauce more. Stir frequently until everything thickens – you can add more wine or water if you want to thin the sauce out any.
  • Sea salt and pepper the sauce to your taste, and add the salmon fillets back into the pan to warm back up. Serve your salmon over white rice or rice noodles, over a baked sweet or white potato, or over a bed of steamed or roasted broccoli or cauliflower.

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Instant Pot Poblano Potato Soup

January 15, 2019

Poblano potato soup is winter comfort food…with a Mexican twist and in a fraction of the time with your Instant Pot!

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

A fresh week, a delicious soup, and a brand new cookbook…

For this real food blogger, it really doesn’t get any better than that – specifically that last part. A sparkling new cookbook filled with so many amazing possibilities! My dear blogging friend for so many years, Emily, from Recipes to Nourish sent her second cookbook, “Amazing Mexican Favorites with Your Instant Pot” to me this weekend, and authentic Mexican food makes this momma so happy!

Fun Mexican favorites…and some new ideas!

I’ll be the first one to admit that my Mexican food comfort zone revolves around the basics…tacos, fajitas, and maybe a little tortilla soup, so I was really happy to step out of my comfort zone and learn a few new food ideas from this beautiful cookbook. There are so many great taco, burrito, and fajita ideas that I can’t wait to learn how to make in my Instant Pot, but there are also a handful of recipes that I have never heard before…and that my friends, is where the magic lies…

Giving your kids the gift of a broad taste palate…

Here’s the deal dear momma! When your goal is creating broad taste palates for your kids, it goes so much further beyond just eating their broccoli at dinner. I honestly didn’t know how the girls were going to like this soup, but what I DID know, was that they were going to happily come to the dinner table that night, even if there was new food in their bowl. Mealtime has been, and always will be positive, and they have been exposed to a variety of flavors from early on. The flavors in this book are super authentic, and this soup is bold and SO amazing…and all 3 of them liked it – my oldest in this picture ate 2 bowls (she adored it!).

That spark in her eye…

She asked to look through the book more and I love that it sparked an interest for a different culture of food. We talked about where Rudy, Emily’s husband, has family roots, and while she knew where Mexico was on the map, it was really cool to see her eyes light up learning about the food culture there. THIS is where it’s at dear momma. Don’t be afraid to put different cultures of food, bold and bright as they may be, in front of your kids. They will grow into adults that appreciate the variety in culture that surrounds us, and have a deep appreciation for food!

Winter comfort food…with a Mexican twist!

SO, let’s talk about this amazing Poblano Potato Soup! I have definitely had my fair share of potato soups – we LOVE creamy and comforting potato soups in the winter – but THIS! This potato soup has the most delicious Mexican twist to it. The smoky paprika flavor, and the mild, sweet heat from the poblanos was so surprising to me. It really was so different…and we adore this soup!

Breakfast, lunch, or dinner!

Since I made the Poblano Potato Soup for the first time at the beginning of the day, I ended up eating the bowl of soup for my breakfast with a side of eggs and figs – it was so satisfying, not to mention FAST using my Instant Pot! The fiber and slow burning carbohydrates in potatoes along with the cooking fat and my side dish protein made for a really balanced meal. My girls ate theirs with fish sticks for dinner – it was a real hit!

A quick note on the heat for your littles

All 3 of my girls loved the taste of this soup at first. Like I said earlier, my oldest ate 2 bowls and really enjoyed every single bite. My younger 2 girls, who are still a bit sensitive to heat, started heating up after about 3 bites. They both said they wanted to keep eating it but their mouth felt too spicy. I asked Emily personally where the heat was coming from – was it the poblanos or was it the smoked paprika? She is thinking it is more the peppers, so I am planning on making this soup again and cutting back on the poblano peppers by 1 or even 2. My poblanos were…HUGE – as you can see in the photo above! It could have just been that too! I LOVE that each recipe in the cookbook has a spicy heat level attached – mild, medium, and hot. This soup recipe is labeled as “medium,” and so it makes sense that my littles found it to have more heat than they are used to. I felt like most of the recipes in the book were labeled as mild, and the ones that are labeled hot or medium, are easily adjusted for heat if you have little guys not used to it.

Notes for my dairy free friends

Since we don’t tolerate dairy, I did swap the cream for a mix of coconut yogurt and coconut milk – I think all coconut milk would be fine too. I did not taste the coconut. I also left the cheese out. I think it would taste even more amazing with the cheese, so if you can tolerate the dairy – enjoy that!

Print Recipe
5 from 13 votes

Poblano Potato Soup

Ingredients

  • 3 poblano peppers
  • 3 tbsp 42 g butter, ghee or avocado oil
  • 1 leek white and pale green parts only, sliced
  • 5 fresh garlic cloves crushed
  • 1 tsp sea salt
  • ½ tsp dried dill
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground black pepper
  • 3 russet potatoes peeled and chopped
  • 4 cups 1 L chicken broth or vegetable stock
  • 1 cup 230 g sour cream or 1 cup (240 ml) heavy cream
  • ½ cup 55 g shredded sharp cheddar cheese
  • ½ lb 225 g pan fried Spanish style chorizo, sliced into small pieces

Optional Toppings

  • Sour cream
  • Freshly chopped cilantro

Instructions

  • Preheat the oven to broil with a rack in the highest position.
  • Place the poblano peppers on a baking sheet and broil until they start to blacken, about 3 minutes. Remove from the oven and when cool enough to handle, carefully peel the blackened skin off. Remove the stems and discard. Coarsely chop the peppers, then set them aside.
  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the leek, sautéing for 3 minutes, stirring occasionally, then add the garlic, salt, dill, paprika, cumin and black pepper and continue to sauté for 2 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the potatoes, roasted peppers and broth.
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 9 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  • In batches, ladle the soup into a blender, taking care to fill only about half of the blender (hot liquids will expand, so please use caution). Blend on a low setting just until puréed and combined. Add the puréed soup back to the Instant Pot and press “Sauté,” bring to a boil and give it a few stirs. Add the sour cream and cheese and stir until fully combined. Turn off the Instant Pot by pressing “Keep Warm/Cancel.”
  • Serve immediately garnished with browned chorizo and the toppings of your choice.

Notes

Notes: For a vegetarian version, omit the chorizo and use vegetable stock instead of the chicken broth.

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Instant Pot Cauliflower and Kale Soup :: Stovetop Directions Included! :: Gluten and Dairy Free!

January 4, 2019

Make super smooth and creamy cauliflower and kale soup in a fraction of the time with your Instant Pot!

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Winter hikes, and warm bowls…

At this point in the year, my little Michigander children expect snow…and lots of it! Every once and a while we experience a “barely white” Christmas, and this year was one of them. With the last 2 weeks off from school, they’ve been less than impressed with the lack of fresh powder, but thankfully that leaves roads clear enough to visit some of our favorite hiking places to move around. We warmed up with warm bowls of this super smooth and creamy cauliflower and baby kale soup after a hike this weekend, and the rest will be saved for school lunchbox thermoses, and momma’s breakfast.

A mind-blowing breakfast revelation….

Those of you that follow my Instagram much in the last few years know that soup is on my breakfast plate most days of the week – especially in the cooler months of fall, winter, and early spring. Years ago a nutritional therapist that I was working with opened my eyes to just how many more vegetable minerals and vegetable fiber our bodies need on a daily basis, and one of the ways I have figured out to get veggies into this not-so-smoothie-loving girl’s plate is to use soup.

A new breakfast favorite!

Ever grab a head of cauliflower at the market only to forget about and find it a few days later with the beginnings of those little brown spots on it? Just me?! Well, it happened to me a couple months back in the thick of the beginning of the holiday season, and I decided to use the whole head up in one shot so it didn’t go to waste. I used what I had in-house, and this delicious soup was the result – and became my breakfast for the rest of the week! It has been a nice change up from my typical breakfast soups, which also means veggie nutrient variety for my body, and that is always a win.

What I eat with my soup for breakfast

When I eat soup for breakfast, I like to have it with sides of just about anything! That keeps things interesting, so you don’t get bored. Fried eggs or sausage, a healthy muffin or breakfast cookie…even dinner leftovers will work. Leftover soup warms up quickly, and can go with you in a to-go mug too.

Ok, breakfast soup for mom, but will the kids eat it?!

Well devour it is more like it in my house, but yes, this soup is super kid friendly. If your kids aren’t big soup for breakfast eaters, pack it along in their school lunchbox thermos, or serve it with dinner. It’s a great way to get in more veggie variety with an easy to eat, flavorful soup. The texture is super smooth which most kids prefer, and the flavors are pure and delicious versus super complex. Your toddlers/babies can use a straw if they want to do it themselves. Veggie soup purees were some of my girls’ very favorite first foods, and because we started out young, they crave these mineral rich soups!

Kale? But why?!

The baby kale (or baby spinach if that is what you have) just adds more nutrients to the soup without changing the flavor. Baby kale/spinach is super mild and wilts right into hot soup – I add it to many of my soups because it is an easy way to get those dark green leafies in! It obviously changes the color, but its nice to add more nutrients without any fuss to the flavor. You can certainly leave this ingredient out if you don’t have it around, or if the kids are going to complain about the soup being “green” 🙂

The key to amazing flavor from the Instant Pot

Get those veggie basics down into some flavorful fat on the “saute” feature first. You’ll be so glad you did because the difference in flavor is very different than if you were to just toss everything in and go. Pulling the sweetness out of the carrot and onion builds the flavor in the soup which is why it is so tasty without a bunch of complex seasonings.

Chop and GO!

One of my favorite parts about soup purees, is that the veggie prep is really carefree. You don’t need a fine, perfect dice on your veggies. It all ends up getting pureed in the end, so just a quick, coarse chop will do.

Some for now, and some for later

This cauliflower and kale soup freezes great. This batch was eaten for lunch after our hike, I packed a serving away to have for my breakfast the next day, and I packed a quart away into the freezer for another time. That is probably the only true meal planning tip you’ll ever hear from my end! Whenever I make veggie soups, I always pack a quart away into the freezer for another time. I pack thermoses for the girls twice a week, and having soup in the freezer helps with that!

Print Recipe
5 from 17 votes

Instant Pot Cauliflower & Kale Soup

Ingredients

Instructions

INSTANT POT METHOD:

  • Turn the Instant Pot on, and press “Saute.”. Put the ghee into the pot to melt, and add the onion and carrot with a big pinch of sea salt. Cook the onion and carrot on the “Saute” function for 5-7 minutes until they are soft and sweet. Add the garlic, stir in, and then turn the “Saute” feature “Off.”
  • Once you turn the “Saute” feature off, add the cauliflower and bone broth, and put the Instant Pot lid on. Turn the valve to closed, and press the “Soup” button. Bring the time down to 10 minutes. The Instant Pot will automatically turn on, taking about 10 minutes to come to pressure before counting down the 10 minutes of pressure cooking time.
  • When the Instant Pot is done pressure cooking, release the valve to let the pressure out, and take the lid off the Instant Pot. Add the coconut milk and baby kale, and use your immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.

STOVETOP METHOD:

  • Melt the ghee in a large soup pot, and add the onion and carrot with a big pinch of sea salt. Saute the veg until it is soft and sweet.
  • Add the cauliflower and bone broth and bring to a simmer. Simmer for about 20-25 minutes until the cauliflower is soft, and then turn the heat off.
  • Add the coconut milk and baby kale, and use an immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.

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Pot Pie Soup :: Use Chicken Or Turkey! Gluten and Dairy Free Friendly Too!

November 25, 2018

Use chicken or turkey to make the comforting flavors of pot pie in an easy to make pot pie soup!

Savoring the season

It really just keeps getting better and better. I have moments of missing my babies as babies, but this is such a cool season of mommahood. Sure, those squishy cheeks and snuggles are missed, but OH…the holidays have become this amazing time of making precious memories with these little people that can communicate such intelligent discussions, have such glorious fun…and HELP so much in the kitchen!

Invite them in…

Because that is truly what it is all about. We slowed Thanksgiving down, and purposely pushed the time of the dinner being served so that my girls could help the whole time. We started making dishes days in advance, and they truly had their hands in every dish we made! So when my oldest asked if she could help turn the leftovers into a delicious meal for dinner on Saturday, we chose something to make together.

All of the chicken pot pie amazing-ness without the fuss!

Because I really wanted her to be able to do it on her own, and I didn’t want it to take up the whole day. I’m pretty sure I’ve made pot pie soup versus traditional pot pie more often than not – and most certainly the soup versus the pie on the weekend after Thanksgiving. I think we are all ready for a more fuss free meal after making Thanksgiving dinner!

The secret to amazing broth…

…is making your own. Whether you are making your soup from Thanksgiving turkey leftovers, or your Sunday roasted chicken, take the time to make your bone broth from scratch. You will be so glad you did. You can either make the broth easily in your slow cooker or your Instant Pot. Fill the broth pot with your favorite herbs, garlic, onion, and carrot/celery and let it all infuse. This broth gets rich and creamy from a just a little bit of flour and milk – it is silky and smooth and just brothy enough to still feel like soup. You can, of course, add more flour if you wish for your soup to feel more like a stew.

What about the crust?!

Don’t worry, I am totally a soup dunker, so I promise I won’t leave you hanging on that part! You have a few options here. We did play around with using my pumpkin pie crust (cut in half) to make little pie crust rounds to dunk or crumble in the soup, and the girls thought that was the coolest thing. I think I am more inclined to want a soft and buttery biscuit, but it truly just depends on what you prefer. Here are some options:

  • GF Pumpkin Biscuits (This has a 5 minute blender dough and they are so soft and fluffy!)
  • Grain Free Butter Herb Biscuits (This also has a 5 minute blender dough and they are soft and fluffy too!)
  • Use your favorite pie crust to make little crust toppers or crumbles for your soup! Just make the crust and chill it while you get the soup going. Then roll the dough out, and use a mason jar or circle cutter to make rounds. Place them on a cookie sheet and bake at 425 degrees for about 10 minutes depending on how thick you made the rounds. (You can find the pie crust recipe that I used in this pumpkin pie post – I halved it and it was plenty for a dinner meal)

Veggie options

I like to stick to the traditional “pot pie” veggie fillings (carrots, peas, and corn) and I also think the little bit of potato adds some starch to the broth to help with the creaminess. But you can absolutely switch things up to what you have on hand. Sweet potatoes work really well in place of the potatoes, as do parsnips for the carrots. If you don’t tolerate peas, add something else green in there that you enjoy. Even just wilting chopped kale or spinach adds some pretty color.

How to roast chicken or turkey for your soup

Plan a pastured chicken or turkey into your Sunday dinner plan, and then use the leftover meat for this quick and simple soup on a busy weeknight. You can see how to slow roast a simple chicken in this post, and my method for dry brined pastured turkey is in my cookbook, Nourished Beginnings. We make our yearly Thanksgiving turkey that way each year and it is so delicious. You can use the carcass of your chicken or turkey to make bone broth and then make your soup.

Freezer friendly?

If you are overloaded with Thanksgiving turkey, or batch cooking whole chickens, you can definitely stock up on this soup for the freezer, for a pregnant or new momma that needs a meal, or someone who is ill. A comforting meal makes such a great gift to a brand new momma. To freeze the soup, cool it completely and store in freezer safe containers.

Print Recipe
5 from 18 votes

Pot Pie Soup :: Use Chicken Or Turkey!

Use chicken or turkey to make the comforting flavors of pot pie in an easy to make pot pie soup!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: American
Keyword: dairy-free pot pie soup, gluten-free pot pie soup, pot pie soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 4 tbsp of friendly fat to cook in butter, ghee, olive oil, tallow/lard etc
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 small yellow potatoes cubed
  • 4 cloves of garlic minced
  • 2 tbsp Namaste GF Flour Blend rice flour, or even cassava flour will work. If you want the soup thicker, or more like a stew, add 3 tbsp – the 2 tbsp leaves the soup smooth and creamy
  • 3 cups bone broth
  • 1 cup whole milk or coconut milk
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1/8 tsp red pepper flakes or to taste per your family’s heat preference (Optional - if you are preparing this for little guys, leave it out, and you can always add it to your bowl if you enjoy the heat)
  • 1-2 cups leftover chicken or turkey cubed or shredded
  • 1 cup frozen organic peas
  • 1 cup frozen organic corn
  • Sea salt/pepper to taste

Instructions

  • Melt the butter in your soup pot over medium/high heat, add the onion, carrot, and potato and stir in a big pinch of sea salt. Cook over medium-high heat for 10 minutes so the veggies soften and sweeten.
  • Add the garlic and flour and stir to combine. Cook for 1 minute.
  • Add the broth, coconut milk, parsley, thyme, red pepper flakes, and chicken, and bring to a simmer until the broth thickens from the flour. This takes a few minutes.
  • Add the peas and corn and simmer a few minutes until they thaw. Add sea salt and pepper to your taste.
  • Garnish with more parsley, and pie crust biscuits or regular biscuits if you choose. See the above notes on biscuit options for more details.

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Healthy Instant Pot Split Pea Soup :: Stovetop Directions Included Too!

November 10, 2018

The humble, pantry staple split pea made into a delicious, healthy split pea soup using your Instant Pot OR stovetop!

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.

Purposely slowing it all down…

I woke up a week or so ago with the thought that we are almost through fall, and I didn’t even realize it! So we are slowing it down, taking more off the schedule, and making more time for spending with family outdoors before that cold snow hits!

A kid soup favorite

Part of me slowing down has been to ask the girls some of their favorite fall and winter foods that we want to be sure to include in our meal plans over the next few months. We all want those most looked forward too meals, and the girls were excited to collaborate on a few favorites. Of course indulgent lasagna, Thanksgiving meal staples, casserole, biscuits, and hot cocoa were all on the list. But want surprised me was some of the simpler foods that my kids looked at as “comfort foods” in their eyes – like this split pea soup. They’ve been eating this exact recipe for split pea soup since they were toddlers! It took me a bit to figure out the exact timing for making it in the Instant Pot, loosely following the IP instruction manual time table for different legumes, but I’ve got it how I like it now, and I’m so excited to share it with you!

A soup (and pantry!) staple

The humble split pea. It is almost always on my pantry shelf, for a myriad of reasons! I first learned about peas/dried peas in the very first real food cookbook that I bought, “Nourishing Traditions” by Sally Fallon. So much of the traditional food preparation that I do even today stems from what I learned in this priceless book! At a dollar a pound, dried peas are really one of the most cost-effective ways to feed my family in balance with other nutrient dense food staples. Peas, along with many other legumes are also a great “perfect food” balance of slow burning carbohydrates for energy, and protein. While we are not an exclusively plant-based diet family, properly prepared legumes like peas help me balance meals – because most people don’t need to be eating meat for their only source of protein all day long. And one of the biggest reasons dried peas are almost always found in my pantry is because my kiddos adore them! I purchase split peas in the bulk section of our local health food store. Check around where you shop, or local food co-ops. You can also find them on Amazon.

Pea Powerhouse!

Peas are more than just their fiber – which is a fantastic nutrient benefit by the way! They are also packed with protein, three different B vitamins, and essential minerals that our organs depend on to function together the way they were meant to. We already talked about how the combination of slow burning carbohydrate energy and protein makes peas a great balanced food, so the added bonus of these nutrients is fantastic!

Split Pea Soup

Typically, split pea soup is flavored with a ham hock and/or chopped ham. It is really rare for me to have pastured ham around other than Easter, so over the years I have perfected that smoky pork flavor that infuses split pea soup with so much amazing taste with a couple secret ingredients. Using smoked paprika works so well, and it is a cost-effective staple that most people have in their pantry. If we happen to have a little bacon grease leftover from weekend breakfasts, a small spoonful of that into the cooking fat also adds smoky pork flavor. The flavor also comes from cooking the veggies the right way……

Instant Pot Pro Tip…SLOW DOWN…

Seems a contradiction, eh?! I know it, you bought the Instant Pot so you could make meals…instantly! But if there is one thing this stovetop soup lover has learned, it is that if I want that amazing flavor that so many veggies have to offer…I’ve gotta slow down and let that saute do it’s magic. Don’t skip that step. Get your veggie basics down in the pot with some flavorful fat – I promise it is worth the 10 minute wait. The flavor is a night and day difference.

To blend or not to blend?

That is all up to you! Pictured in this post is the more traditional way of serving split pea soup – un-blended. The little bits of peas and carrots are so fun and colorful. Truth be told, because I served this soup to my little ones as toddlers and tended to blend it up completely so it was easier for them to serve themselves with a straw, all 3 of my kids prefer the soup totally blended. It transforms into this super velvety bowl of soup – the texture is amazing.

Soaking/Sprouting Tips

Since split peas are technically a “legume,” we know that soaking will help reduce the phytic acid in the split peas, making them easier on digestion. You’ll notice around the 10 hour mark of soaking that the peas will have the start of a little sprouted “tail.” Sprouting these little “tails” in legumes allows the nutrients in the bean more readily available to absorb. Dried peas are very easy to sprout because they naturally “split” during the drying, but you can certainly just do the minimum 6 hour soak if that is what you have time for (I end up in this boat more often than not!). Soak for at least 6 hours and no more than 12. You can approach the soaking a couple different ways (it truly just depends on how your schedule works – there is no one right way!) ::

  • Get the peas soaking first thing in the morning when you wake up to make the soup around dinnertime.
  • Or soak them overnight to make the soup in the morning/early afternoon.

Tips for making split pea soup stove top

You can definitely make this soup stovetop, and I did for years – literally the girls’ entire babyhood! I didn’t have an Instant Pot until my youngest was 2! The absolutely lovely part about making this recipe stovetop, is that you can totally double it up into a large stock pot. In fact, this recipe that I have been using in my kitchen for years is halved to fit into my Instant Pot. I made and froze batches of the large batch for years. Simply follow the same sautéing instructions in the recipe, and then when you get to the bone broth part, just pull your heat up to make the soup simmer until the split peas are cooked through. It will take about 45 minutes to simmer stove top.

Freezer Friendly

Cook once, eat multiple times, dear momma! This batch typically feeds my family of 5 for two to three lunches. It freezes up great. As mentioned in the above paragraph, you can double this into your stockpot and cook it stovetop if you want more leftovers. If you have a larger Instant Pot (I have the 6 quart IP), you may be able to get away with a double. I’m not sure if the IP pressure cooking time changes with it doubling into the 8 quart pot – if you do happen to try it, let us know!

Print Recipe
5 from 21 votes

Healthy Instant Pot Split Pea Soup

The humble, pantry staple split pea made into a delicious, healthy split pea soup using your Instant Pot OR stovetop!
Prep Time6 hrs
Cook Time30 mins
Total Time6 hrs 30 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot split pea soup, pressure cooker split pea soup, split pea soup recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 lb split peas this is about 1 ½ cups of dried split peas if you buy in bulk
  • 2 tbsp ghee or butter plus 1 tbsp leftover bacon grease for sauteing you can use all ghee or butter if you don’t have the bacon grease – the bacon grease gives a lovely flavor and hint of smoky pork
  • 1 medium onion diced
  • 2-3 medium carrots peeled and diced
  • 1 large or 2 small stalks of celery diced
  • 4 cloves of garlic minced
  • 1 tsp smoked paprika
  • 1 ½ quarts bone broth less if you want your soup very thick
  • 1 bay leaf
  • Sea salt/pepper to taste

Instructions

  • Six to 12 hours before you want to make the soup, soak the split peas. Soaking helps reduces the phytic acid in the legume, making them easier on digestion. You’ll notice around the 10 hour mark that the peas will have the start of a little sprouted “tail.” Sprouting legumes allows the nutrients in the bean more readily available to absorb. Soak for at least 6 hours and no more than 12.
  • When you are ready to make the soup, turn your Instant Pot on to “Saute,” melt the cooking fat (ghee and bacon grease), and add the onion, carrots, and celery with a big pinch sea salt. Saute for about 10 minutes until the veggies are very soft and sweet. Slow down and don’t skip this step! This is flavor!
  • Add the garlic and smoked paprika and Saute for 1 minute, then turn the Instant Pot to “Off/Cancel.”
  • Drain and rinse your soaked split peas, add them into the Instant Pot along with the bone broth and bay leaf, and stir to combine.
  • Put the lid on your Instant Pot, turn the valve to closed, turn your Instant Pot on to “Soup,” and bring time down to 10 minutes. The Instant Pot will take about 10 minutes to come to pressure before counting down the 10 minutes. When the timer beeps that the 10 minutes of pressure cooking is done, turn the Instant Pot off, and leave the Instant Pot alone for 5 minutes. This naturally will let some of the pressure in the Instant Pot release and finishes the cooking process without overcooking the split peas. Release the rest of the pressure after 5 minutes, and take the lid off the Instant Pot. Remove the bay leaf.
  • Scoop out 2-3 cups of the soup to a small mixing bowl, and blend with an immersion blender (you could use a regular blender), and then return the blended portion of soup back into the pot with the rest of the soup (it makes the broth nice and creamy!). Stir to combine, and sea salt/pepper your soup to your taste. The split pea soup will thicken a bit more as the soup cools since the peas continue to absorb liquid. You could alternatively blend the entire soup – my toddlers enjoyed using a stainless steel straw to drink their soup this way!
  • Drizzle olive oil and/or splash raw cream or coconut cream into each bowl of split pea soup to garnish if you wish.

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4 School Lunches With Veggie Variety PLUS Tips For Avoiding Lunchbox Packing Burn-Out

October 25, 2018

Pack school lunches full of veggie variety with the greatest of ease, and learn how to avoid lunchbox burn-out!

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

October school lunch burnout…

If there is anything I have learned 3 kids into this school thing, it’s that lunchbox burnout is totally a thing. We are exactly 2 months into school, and I am already getting messages, emails, and questions about how to get into a school lunch rhythm, how to get variety into lunchboxes, and why, oh why do we have to do this 5 days a week?! You guys, I completely get it. I have been there.

Wait…what?!

Yep, the food blogger that literally makes her living off of blogging about feeding kids healthy and Instagram’s daily school lunch posts (#rgnschoollunch) has struggled with school lunch packing burnout. Because there really is a human, normal, everyday mom behind this screen, and it is completely normal to feel the burnout. <—- Please read that part again. Don’t give up on it all and beat yourself up, because lunchbox burnout is a very real thing, and I can’t wait to give you some seasoned momma tips on how to avoid it for as long as possible.

A framework, a rhythm, and a flow

I recently recorded a podcast with my friend Kristin from Live Simply. At the beginning of the interview, I remember telling Kristin how google eyed I always am at her meal planning posts, because I have simply “never been a meal planner.” As it turns out, we discovered that there is definitely a “framework” to how meals flow at my house – it just might not all be down on paper in a pretty planner. I really do think that having this rhythm and flow to how I pack school lunches is how I have been able to avoid the burnout. A framework takes the thinking out of packing – you just follow the pattern!

What exactly is a framework?

I love the idea of calling this meal planning style a framework because it leaves plenty of wiggle room for variety. And that matters for multiple reasons. Not only does variety help save your budget by allowing you to buy whatever produce is in season and on sale depending on the time of year, variety also allows us to get a good diversity of nutrients into our ever-growing kids’ bodies. So for instance, if you follow my #rgnschoollunch tag over on Instagram, you’ll notice a rhythm to Monday’s. I almost always use leftover GF waffles from weekend breakfast to make sandwiches, and then the fruit and vegetable are constantly changing. Seriously momma, it is that simple. Don’t complicate this thing – it is one of my secrets to NOT burning out. So that veggie might be a salad, or veggie sticks with dip, or whatever roasted veggies were left-over from dinner that night – there is so much wiggle room depending on what vegetables are in season and on sale.

So let’s zero in on the veggies

I’m all about baby steps, so let’s take this one thing at a time. Since all things vegetable is one of the most commonly asked about lunchbox questions I get, I thought we could focus on that. How do we get the variety in and how much do I pack? 


4 School Lunches With Veggie Variety!


THIS, dear momma, is seriously where it’s at. Cook once, eat twice. Dinner leftovers aren’t just for the main meal or thermoses like spaghetti. You are absolutely allowed to take your kiddo’s regular PBJ lunch and add dinner veggie sides to it! Kids LOVE roasted veggies – and who wouldn’t?! Roasting vegetables brings out their sweetness, and it is so easy to eat. Veggie “mashes” also work so great. Sweet potatoes and regular potatoes are only the tipping point! You can get squash mashes in there or even roasted root veggie mashes blended with carrots, potatoes, and a little green.

  • Veteran Momma Tip #1 :: YES, my kids eat this stuff cold. If your kiddo won’t have anything to do with that, you might need to use a thermos. If you happen to be reading this post, and you have younger children (babies and toddlers), I encourage you to start NOW. Train their palates to be cool with leftovers at room temp, and I promise the lunchbox packing years will be so much easier.
  • Veteran Momma Tip #2 :: Make more veggies than what you really need for dinner to ensure you have those leftovers. If you usually make one sheet tray of veg, make 2! You already have the oven on anyway, you might as well work ahead. You can fill up lunchboxes, and also use the leftover veg for your own breakfasts or lunches.

There is so much you can do to change up a salad. The veggie toppings can change weekly, and you can add in extras like crush nuts or seeds, dried fruit, cheese, or hard boiled eggs to make them fun and interesting.

  • Veteran Momma Tip :: Because younger children typically take a longer time to manage eating a salad, it is important to realize that salads are sometimes better suited for kiddos past Kindergarten/1st grade. In these cases, just “de-construct” the salad. Put the different components of the salad in to the lunchbox and add some dip. Not having to manage a fork to work at a salad helps with time management, because at school they don’t necessarily have an hour to eat. Leave the salad eating practice for dinner time at home for your little guys, and just make it easier to eat in their lunchbox.
  • Veteran Momma Tip #2 :: You do not (I repeat, you do NOT) need to go overboard making veggies into fancy shapes and patterns (unless that is your thing of course!). But you CAN make the veggies more interesting and even more easy to eat by using things like a julienne peeler to make strips of carrot versus sticks. They are easier to eat that way for some kids. Or, cut disks/coins of carrots and cucumbers for easy dip scooping.

Peas and little mixed frozen veggie bags from the freezer section, dear momma! They are a finger food snacktime lifesaver as babies and toddlers, and they are a lunchbox lifesaver for school aged kids! I get the big bags of frozen organic peas and mixed veggies at Costco. You can put them in frozen and they thaw by lunchtime!

  • Veteran Momma Tip :: If your kids prefer some butter/seasoning on their veggies, simply warm them up in a pan real quick to coat them with butter and sea salt and then pack them in. One of my girls prefers them this way, so I take the extra minute to do that and lunchboxes come home empty. The extra fat consumption and minerals from the sea salt is a bonus too!

Because seriously how fun is that?! You can make a fry out of lots of different kinds of veggies – white potatoes, sweet potatoes, butternut squash, yucca, carrots, parsnips…the list is endless!

  • Veteran Momma Tip #1 :: Make a sheet tray of fries to go with dinner, and while you are at it just add in a second sheet tray so you have enough for lunchboxes. Cook once, eat twice.
  • Veteran Momma Tip #2 :: There is something about crinkle cut fries that literally make kids think they hit the jackpot! Just get a little crinkle cutter and watch how fast the veggie fries go!
  • Veteran Momma Tip #3 :: A little ketchup never hurt anyone 😉 If it means they will get the veggie fries in, I say go for it. My kids don’t necessarily need it, but I do like to play the fun mom every once and a while and pack some ketchup along.

 

Originally, this post was supposed to be cold lunch/bento box style lunch focused, because I know not everyone uses thermoses. I just couldn’t leave this idea out though. One of the ways I really love packing the veggies into kids is using soup. Soup purees to be exact. The added bone broth is extra protein and nourishment – it’s truly win-win. THIS is the thermos I’m using!

  • Veteran Momma Tip #1 :: Stainless steel straws are your friend! The make the soup less messy, faster to eat, and much easier to eat, so the kids are more likely to get it all down.
  • Veteran Momma Tip #2 :: Cook once, eat multiple times. I’m starting to sound like a broken record, but utilize this! Make a big pot of broccoli soup, squash soup, or tomato soup for dinner, and then scoop the leftovers into thermoses for lunch the next day.

How many veggies should I pack?

This is literally going to depend on each and every individual child. It is definitely not going to look the same even within the same family. Here are some things to consider::

  • If your child is not really into veggies, focus on veggie eating at breakfast and dinner at home. You want your child to be full and focused at school, and if you pack it full of veg they probably won’t eat, you are risking them going all afternoon without fuel.
  • If you have a younger child (1st grade and under I would say), consider how long raw veggies take for your child to eat. Specifically salads which take some coordination with a fork and extra time to chew, sometimes these veggie meals are best kept for dinner time at home to practice. Roasted/steamed veg or just veggie sticks are easier to manage for little guys.
  • Another thought on the very little guys that are in their first or second year of school. Their brains are literally on overload. A school day is a lot to take in. If they have never eaten at a daycare as a baby/toddler, eating at school with a bunch of their peers is so different. It is exciting! And they are going to be slower to eat. The star of their lunch should not be veggies – make sure there are enough filling items in their lunchbox so they can fill up as much as possible before their afternoon begins.
  • Consider the time your school allows the children to eat. Unfortunately, the 25ish minutes my girls have to eat is probably not the norm – I hear of schools that only allow 15 minutes. Consider this, and save larger portions of veggies for dinner time – you want to make sure what they do have time to eat is going to fuel them for their afternoon.

Packing gear in this post

We’ve been using our Planetbox’s since my 4th grader was in Kindergarten! They still look like brand new, and they are so easy to pack and wash up. Make sure to check out the accessories tab for the “Pods” that you can use to separate compartments, the leakproof “Dippers” for their condiments (each Planetbox comes with one of these), and the leakproof bowls for drippy food (each Planetbox comes with one of these). Also pictured in the “bonus” number 5 lunch idea is the gear I use for soup days. It all fits right into the Planetbox bag too. I use the Lunchbots brand 8oz thermos and have the Trio and Duo Lunchbots trays.

Salad Dressing & Veggie Dip Recipes for all those veggies!

Hey, listen, if the vitamins in our veggies are “fat soluble,” we might as well pair them with delicious fat based dips to allow those vitamins to absorb. Let the kids pick what they love and dip away!

School Lunch Packing Resources ::

  • If you are a paper and pen sort of a person, you MUST check out Kristin’s Simplified School Lunch Kit over on her blog – absolutely invaluable for new school lunch packers and visual learners!
  • Here is my Lunch Gear Resource Guide if you  want to learn more about the lunch gear I use and why.
  • Here is Part 1, Part 2, and Part 3 of the real food podcast recorded with Live Simply – there are so many tips and real life examples from my own home menu, including lunchboxes.

 

 

Batch Up Meals Dinner Ideas Feeding Babies Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

October 3, 2018

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

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

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

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

Holding out on turning the heat on…

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

Two birds, one stone

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

Kid favorites packed with healing bone broth!

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

Soup for breakfast?!

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

Freezer friendly

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

Babies, Toddlers, and Lunchbox Thermos Tips

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

Print Recipe
5 from 18 votes

Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Warm up this fall with this savory and sweet velvety roasted acorn squash and sweet potato soup!
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: acorn squash and sweet potato soup recipe, acorn squash soup, sweet potato soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 medium acorn squashes halved and seeds scooped out
  • 4 small sweet potatoes halved lengthwise
  • 6 tbsp of olive oil or butter divided
  • 1 medium/large onion chopped
  • 3-4 cloves of garlic chopped
  • 2 tsp thyme
  • 2 tsp pure maple syrup
  • Pinch of cayenne or to taste if you like heat
  • 1 1/2 - 2 quarts bone broth depending on how thick/thin you prefer your soup
  • Sea salt and pepper to taste
  • Optional garnish with coconut milk/yogurt or sour cream and a drizzle of olive oil

Instructions

  • Pre-heat the oven to 400 degrees.
  • Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
  • You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work – you’ll want the squash cooled so you can handle it to scoop the flesh out.
  • In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
  • Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
  • Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.

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

September 12, 2018

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

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

Back and forth…

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

Cooler weather menus

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

All the shepherd’s pie comfort with less fuss

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

The perfect baked potato

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

Can I use sweet potato instead?

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

Shepherd’s pie filling 101…

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

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

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

Weeknight prep tips

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

Print Recipe
5 from 19 votes

Shepherd's Pie Loaded Baked Potatoes

Shepherd’s pie loaded baked potatoes take that classic comforting dinner we all love, and make it into a family dinner made for a weeknight! 
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: baked potato shepherd's pie, Shepherd's Pie, shepherd's pie stuffed potatoes
Servings: 5 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE POTATOES:

FOR THE SHEPHERD’S PIE FILLING

  • 2 tbsp friendly fat to cook in butter, ghee, avocado oil, olive oil will work well. I like to use half of this as leftover bacon fat for flavor
  • 1 medium onion diced
  • 3 medium carrots peeled and sliced
  • 3-4 cloves of garlic minced
  • 1 lb grass-fed ground beef
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2-3 tbsp tapioca flour depending on how thick/saucy you like your filling
  • 2 tbsp organic tomato paste
  • ¾ cup bone broth or water
  • 3-4 tsp coconut aminos it is fine to leave this out if you don’t have it – it does really add to the flavor though! It mimics soy sauce in flavor.
  • 1 tsp dried thyme
  • ¾ cup frozen organic peas
  • ½ cup frozen organic corn omit if you are grain free/paleo. Butternut squash subs well - dice it and cook it through at the beginning
  • Sea salt/pepper to taste to finish

Instructions

  • Pre-heat the oven to 425 degrees.
  • Make sure the potatoes are dry. Poke a fork into each potato 2 times. Rub the oil all over each potato, and then rub the salt over each potato.
  • Set the potatoes in a baking dish and bake at 425 degrees for 50 minutes until fork tender.
  • While the potatoes are baking, you can make the filling. Melt your friendly fat in a skillet over medium heat. Add the onions and carrots with a small pinch of sea salt, and cook for 3-4 minutes until softened. Add the garlic to stir in.
  • Add the beef to the cooking veggies along with the sea salt and pepper and brown the beef.
  • When the beef is done browning, stir in the tapioca flour and tomato paste, and cook for 1 minute.
  • Add the broth, coconut aminos, and thyme, stir to combine, and bring to a simmer. Once simmering, bring the heat to low, cover the pan with a lid, and cook for 7 minutes.
  • Take the lid off, stir in the peas and corn, and return the lid, cooking for 5 more minutes.
  • Taste the filling for salt and pepper, and then top your baked potatoes with the beef/veggie shepherd’s pie filling.
  • **Filling can be made days in advance for quick, weekday dinners!

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

September 5, 2018

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

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

Simple.

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

Yummy flavor, minimal work.

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

Crispy fish method

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

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

Fish sourcing

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

Can I use other fish?

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

Side dish ideas

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

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

Well fed, *and* well nourished

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

Print Recipe
5 from 19 votes

Walnut Crusted Crispy Mahi Mahi

Quick, kid-friendly, and gluten-free, walnut crusted crispy mahi-mahi is perfect for dinner any night of the week!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: crispy mahi-mahi, gluten-free mahi-mahi
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup walnuts finely chopped (I buzz mine up in a food processor into a “meal”)
  • ½ cup white rice flour or coconut flour if you are grain free/Paleo
  • 2 tsp smoked paprika optional but lovely color and flavor
  • 1-2 eggs whisked
  • 4 wild caught Mahi Mahi fillets
  • Sea salt/pepper to taste
  • ¼ -1/3 cup avocado oil for the skillet enough to completely cover your skillet generously
  • Lemons and parsley to garnish if you choose.

Instructions

  • Pre-heat the oven to 450 degrees.
  • Combine the walnut “meal,” rice flour, and paprika in a shallow dish or plate. Set up the whisked egg in a bowl next to the walnut mixture and a clean plate for your coated fish at the end.
  • Coat the Mahi Mahi in the whisked egg, and then the walnut/flour mixture on all sides. Place the coated fish on a clean plate while you finish coating the rest of the fish. Sprinkle the tops of the coated fish with sea salt and pepper to your taste.
  • Heat the avocado oil in a skillet over medium/high heat. When the oil is hot, place 2 of walnut crusted Mahi Mahi fillets in the skillet and cook for 2-3 minutes ON EACH SIDE until the outside of the fish is golden brown. The less you move the fish around the crispier they will get – I even set a timer for about 3 minutes so I am not tempted to peek! When those 2 fillets finish cooking, place them on a baking sheet while you cook the other 2 fillets. You can cook all 4 in the skillet if your skillet is large enough, but do not over crowd them. I think the fish gets crispier using a cast iron skillet, and mine is smaller so I just do 2 at a time.
  • Place the baking sheet with the crusted fish into a 450 degree oven for 10 minutes to finish cooking the middle. Garnish with lemons and parsley if you choose.

 

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10 Minute Gluten Free Ramen Noodle Bowls

April 6, 2018

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

Simple, real life…

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

A humble staple

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

Cook once, eat twice

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

One meal, but oh so many possibilities!

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

Veggie change ups!

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

Optional added protein

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

Tips for leftovers and school lunch thermos packing

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

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

Print Recipe
4.95 from 19 votes

10 Minute Gluten Free Ramen Noodle Bowls

You are just 8 simple ingredients away from 10 minute gluten-free ramen noodle bowls perfect for dinner and then leftovers for lunch the next day!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Soup
Cuisine: Asian
Keyword: gluten-free ramen bowls, gluten-free ramen noodle bowls, ramen noodle bowl recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3-4 tbsp ghee to cook in plus another 2 tbsp to finish the ramen (Butter or olive oil works too. I love the flavor of the ghee for this dish though)
  • ½ small onion diced
  • 1 head broccoli cut into small/thin florets (sugar peas, asparagus, or sliced cabbage work well here too)
  • 1 medium orange red, or yellow bell pepper, cut into strips (if you have real little guys at home, you can dice this for them to manage it easier. Mushrooms give a nice flavor here to if you don’t have peppers.)
  • 3-4 cloves of garlic chopped
  • Heaping handful of baby spinach chopped (baby kale works here too)
  • Sea salt/pepper to taste
  • 4 gluten free rice ramen noodles
  • Optional sliced green onion to garnish

Instructions

  • Get your water boiling for the ramen while you chop and cook the vegetables.
  • Melt the ghee in a large skillet over medium heat, and add the onion, broccoli, and peppers with a big pinch of sea salt. Stir to combine and add a splash of water or bone broth to help the veggies cook quick and keep them tender (just a couple tbsp of water is good). Cook the veggies until they are the texture you like (I cook for about 7 minutes to keep a little bit of a bite to the veggies. If you want the veggies softer, you can cook them longer.)
  • When your pot of water comes to a boil, add a few tbsp of avocado or olive oil to water to help the ramen from sticking, and then add the ramen noodle squares to the pot. After a minute, break apart the noodles, and cook another 2-3 minutes to keep an al dente, bite tender texture. If you like your ramen noodles softer, you can cook further to your liking.
  • Scoop the ramen noodles with a slotted noodle spoon, and add them to the cooked veggies. I don’t let every drip of water drain off because the extra little bit of starchy liquid helps keep the noodles from sticking. You can use some of the liquid to make the stir fry saucy if you have added a curry seasoning or coconut aminos to dress yours up.

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

February 10, 2018

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

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

Mid winter pick-me-ups…

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

Comforting Alfredo

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

Dairy free Alfredo?!

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

Weekday fast in the Instant Pot!

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

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

Pasta favorites

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

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

Add-ins to change things up!

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

Important Notes

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

Print Recipe
5 from 20 votes

Instant Pot Chicken and Broccoli Pasta Alfredo

Classic Alfredo flavors in a fraction of the time, and made gluten, dairy, and nut free too!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: Italian
Keyword: dairy-free alfredo sauce, Instant Pot alfredo, Instant Pot chicken broccoli alfredo
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ¼ cup ghee If you tolerate butter, you can use that. If you don’t tolerate ghee, you can use avocado oil. Coconut oil will change the flavor too much.
  • 1 small onion diced small (or ½ large onion)
  • 2 medium carrots peeled and diced
  • 5-6 cloves of garlic minced
  • 1/4 cup white wine or bone broth to de-glaze the pan white wine adds a really good flavor to the final dish
  • 2 cups cooked chicken about 1 ½ chicken breasts, cut on a bias or cubed
  • 1 tbsp nutritional yeast optional but gives the cheesy flavor of parmesan. You could use a good 2-4 tbsp parm if you tolerate the dairy. If you don’t have this on hand, a little extra sea salt will help with the salty bite of parm.
  • 1 ½ quarts coconut milk I like to use this entire 33oz carton of coconut milk which is about 1 1/2 quarts. If you tolerate raw milk/cream, you may use that
  • 8 oz gluten free pasta
  • 1 head of fresh broccoli cut into florets (not frozen broccoli)
  • Sea salt/pepper to taste

Instructions

  • Turn the Instant Pot on using the “Sauté” button, and melt the ghee. Add the onion and carrot with a big pinch of sea salt, stir to combine, and cook for 5-7 minutes so the veggies soften and sweeten.
  • Add the garlic and cook for one minute, and then add the wine to deglaze the pan. Simmer the wine for a minute or 2 to burn off the alcohol. Turn the Instant Pot “Off.”
  • Stir the chicken and nutritional yeast into the cooked onion/carrot/garlic mixture. Pour the coconut milk in the pot, and then put the pasta in. Make sure the pasta is submerged in the coconut milk. Put the broccoli on top of the coconut milk/noodle mixture – do not mix the broccoli in, or the noodles will not stay under the coconut milk and won’t cook all the way through.
  • Put the lid on the Instant Pot, and be sure the valve is closed. Press the “Manual” button and bring the time down to 2 minutes. The Instant Pot will take a few minutes to come to pressure, and then it will count the 2 minutes down.
  • When the Instant Pot beeps after the 2 minute countdown, turn the Instant Pot off (do NOT release the pressure valve yet), and set a timer for 3-4 minutes. 3 minutes will leave your noodles with an al dente bite, and 4 minutes will leave them softer. After 3 minutes, release the valve for the rest of the pressure in the Instant Pot, and take the lid off. Stir everything up – I like to let it sit for a few minutes to absorb some of the liquid – this will also allow the noodles to soak in more liquid. Sea salt and pepper the alfredo to your taste and serve!

More real food Instant Pot recipes you might like ::

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Instant Pot Beef Picadillo Chili With Sweet Raisins

December 29, 2017

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

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

It is officially a winter wonderland!

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

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

Fresh new year…any new Instant Pots?!

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

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

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

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

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

The Art Of Great Cooking With Your Instant Pot

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

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

A new family favorite Instant Pot recipe!

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

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

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

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

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

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

Beef Picadillo Chili with Sweet Raisins

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

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

Print Recipe
5 from 11 votes

Beef Picadillo Chili With Sweet Raisins

Beef picadillo chili with sweet raisins has salty and sweet “all day cooked” flavor in a fraction of the time with your Instant Pot!
Prep Time25 mins
Cook Time47 mins
Total Time1 hr 12 mins
Course: Main Course
Cuisine: Latin American
Keyword: Instant Pot beef chili, Instant Pot beef chili recipe, Instant Pot beef picadillo chili
Servings: 6 servings
Author: EmilySunwell-Vidaurri

Ingredients

  • 3 tbsp 43 g grass-fed butter, ghee or avocado oil, divided
  • 2 lbs 907 g grass-fed stew meat, cut into 2" (5-cm) cubes
  • tsp 4 g sea salt, divided
  • 1 red onion diced
  • 7 fresh garlic cloves minced
  • 1 jalapeño seeded and diced
  • 2 tbsp 15 g chili powder blend
  • 2 tsp 4 g ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp ground cinnamon
  • 2 tbsp 30 ml maple syrup or honey
  • 18 oz 510 g crushed or diced tomatoes
  • ½ cup 73 g raisins
  • 5 oz 142 g pimento-stuffed green olives
  • 1 tbsp 9 g capers
  • 1 cup 237 ml chicken bone broth

Instructions

  • Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Add the stew meat, sprinkle with ½ teaspoon of sea salt and brown the meat, stirring occasionally, about 5 minutes (you might have to do this in two batches). Remove the browned stew meat to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion and garlic and the remaining 1 teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the jalapeño, chili powder, cumin, oregano, thyme and cinnamon and continue to sauté for 2 minutes, giving it a good stir. Press the “Keep Warm/Cancel” button. Add the sweetener of choice, tomatoes, raisins, olives, capers and bone broth and stir to combine. Add the browned stew meat and stir. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Meat/Stew” setting for 35 minutes.
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  • Serve immediately. This chili is delicious topped with fresh cilantro, a squeeze of fresh lime juice and a dollop of sour cream or shredded cheese (or both!).

 

 

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

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

November 17, 2017

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

I see you, dear momma…

I see your endless nights with newborns and toddlers…

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

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

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

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

Because we all can’t do it all

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

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

You can still do this

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

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

The ultimate nutrient dense dinner…meatloaf!

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

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

A weekend dinner made for the weekday!

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

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

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

Tips for making this work on a weeknight

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

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

Print Recipe
5 from 13 votes

30 Minute Gluten Free Grassfed Mini Meatloaf with Sheet Pan Roasted Veggies

A nourishing, nutrient dense meatloaf dinner in weeknight fast prep time!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free meatloaf, mini meat loaf recipe, muffin tin meatloaf
Servings: 6 meatloaves
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE ROASTED SWEET POTATOES & BROCCOLI ::

FOR THE MINI MEATLOAF ::

Instructions

  • Pre-heat the oven to 425 degrees.
  • Prepare the veggie trays. Toss the sweet potatoes and broccoli florets in a large mixing bowl with the oil and seasonings, and divide between 2 sheet pans.
  • Prepare the mini meatloaves. Mix all the meatloaf ingredients together by hand in a small mixing bowl. Divide the mixture into 6, and distribute the meat into a half dozen muffin tin. Spread ketchup on the top of each mini meatloaf if you wish.
  • Roast everything together at 425 degrees for 30 minutes, stirring the veggies around at the halfway point.

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

November 4, 2017

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

Snow dusted roof-tops…

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

So I’m rolling with it…

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

Instant Pot versus Slow Cooker versus Stovetop

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

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

Weeknight dinner game changer!

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

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

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

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

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

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

Toppers and Sides!

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

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

Notes for my Slow Cooker & Stove-Top friends!

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

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

Print Recipe
4.94 from 16 votes

Instant Pot Chipotle Chili

Slow cooked chili flavor with a special smoked twist, all in record time! 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot chili recipe, Instant Pot chipotle chili
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 tbsp friendly fat to cook in divided (Ghee, butter, tallow, lard, coconut oil, or avocado oil)
  • 1 lb grass-fed ground beef
  • 4 strips of bacon diced (you can use more if you wish but we found this to be plenty of flavor and texture!)
  • 2 medium onions diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 8 cloves of garlic minced
  • 3 small zucchini cubed or diced depending on your size preference
  • 3 jalapeños de-ribbed/seeds & ribs scraped out, diced
  • 1 cup cooked & pureed squash acorn, butternut, or koboucha work well. I think canned pumpkin would be fine too.
  • 15 oz can organic diced tomatos
  • 15 oz can organic tomato sauce
  • 1-2 cups beef bone broth depending on how thick/thin you like your chili chicken bone broth would be fine too
  • 3-4 tsp sea salt start out small and you can always add more when it’s done to your taste
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • ¼ tsp chipotle powder

Instructions

  • Brown the beef and cook the bacon in 1 tablespoon of ghee or other friendly cooking fat. If you are using an Instant Pot using the “Saute” feature to do this. If you are using your soup pot, cook over medium heat until cooked through. Scoop the meat out with a slotted spoon so the fat stays behind for cooking in.
  • Add the rest of the cooking fat to your IP or soup pot and sauté the onion and peppers with a pinch of sea salt for about 10 minutes until soft and sweet.
  • Add the garlic and cook for one minute.
  • Return the meat to your IP or soup pot along with the rest of the ingredients. Give the chili a stir to combine. IF YOU ARE USING THE INSTANT POT, put the lid on, close the valve, press “Manual,” and bring the time to 15 minutes. The IP will take about 5 minutes to come to pressure, and then will pressure cook for 15 minutes. When the pressure cooker beeps that it is done, turn it off and let the pressure release naturally about 5 minutes before opening the lid. IF YOU ARE USING THE SOUP POT, put the lid on and bring to a low simmer for about 1 hour. You could alternatively use a slow cooker from this step cooking on low for 6-8 hours.

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

October 21, 2017

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

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

Comforting bowls of warmth

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

A new nourishing staple in my home

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

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

Steak & Mushrooms…like a match made in heaven!

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

Rich and savory without the heaviness

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

Tips for serving baby and little kids

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

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

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

The perfect steak and mushroom soup accompaniments!

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

Print Recipe
5 from 9 votes

Savory Steak and Mushroom Soup

Savory steak & mushroom soup will become your staple comforting bowl of warmth this fall and winter!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: dairy-free mushroom soup, steak and mushroom soup, steak and mushroom soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • ¼ cup friendly fat to cook in such as butter ghee, avocado oil, coconut oil, olive oil, or tallow (I like using a combination of ghee and olive oil)
  • 1-1 1/2 lbs grass-fed round steak cubed (Sometimes this is called swiss steak. Our beef processor tenderizes this cut as well, so if your is not, I would pound it out a little. Stew beef, chuck, or any steak cut you wish should work fine. I do think ground beef would be fine if that is what you have, and what fits in the budget.)
  • 4 tbsp arrowroot or tapioca flour divided (You can increase this if you want a thicker "stew." If you tolerate grain, white rice flour will work nicely here if that is what you have)
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • 2 small onions diced (or 1 large onion)
  • ¾ - 1 lb mushrooms of choice I used a combination of cremini and shitake
  • 4-5 cloves of garlic minced
  • ¼ cup full fat coconut milk If you tolerate dairy, you could use raw milk/cream if that is what you have
  • 1 ½ quarts roasted mushroom broth or beef bone broth
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp parsley
  • 2-3 cups baby spinach or baby kale chopped
  • Sea salt/pepper to taste

Instructions

  • Heat the friendly fat in the bottom of your soup pot over medium/high heat while you toss the beef, 2 tablespoons of the arrowroot, salt, and pepper in a bowl to coat. When the oil is hot, carefully set the coated beef cubes in, searing the meat on all sides. Set the beef aside leaving the juices/oil behind in the pot.
  • Over medium heat, add another tablespoon of oil along with the onions and mushrooms. Sprinkle with a big pinch of sea salt and cook over medium/medium-high heat for about 7 minutes, until the mushrooms and onions are softened and caramel in color.
  • Add the garlic and cook for a minute, then add the coconut milk. Bring the coconut milk to a simmer for a minute or 2, and then add the last 2 tablespoons of arrowroot. Stir until everything thickens.
  • Add the broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a low simmer over low-medium heat for 10-15 minutes.
  • Turn the heat off, and add the chopped spinach in to wilt, then and sea salt and pepper the soup to your taste.

More real food recipes you might like:

Holiday Recipes Occasional Treats Real Food 101 Real Food Tips School Holidays

Healthy Halloween Tips and Ideas :: Healthier trick-or-treating ideas {that won’t get you tee-peed!}, family Halloween traditions, & healthy classroom party ideas!

September 23, 2017

Celebrate Halloween and keep your “crunchy momma” status with these super fun, {not lame} healthy Halloween tips and ideas for home and school!

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

I’m going to just cut to the chase, let the cat out of the bag…you get the idea…

It’s not my favorite holiday.

You know…Halloween. Sure, it’s super fun to dress up little kids like fuzzy ducks, silly clowns, and glittery butterflies, but really, I’m in this whole autumn thing for that Thanksgiving turkey!

And yet…

…the kids nearly jump out of their skin for this holiday, and so we roll with it. I’ve spent the greater part of the last 8 ½ years of this motherhood journey navigating just how to approach the sugar crazed holiday, and I feel like I’ve come up with a happy medium that works for our family.

My middle kiddo making pumpkin pasta before trick or treating!

Did you hear that key phrase?

I’ve found what works for *our* family. It won’t be the same for every family, but I’m hoping my list is super comprehensive and will at least give you a bit of empowerment to start making your *own* family traditions to make the holiday special for your kids, without compromising your real food standards.

Because that’s really what it’s all about, right?

The fun, right!?

Listen, I may be one of those ____(insert your choice of terms to describe health conscience moms…crunchy, holistic, green…) mommas, but I don’t want my kids to feel like the odd duck. Sure they may pack bone broth loaded soup for school lunches, but I also pack an occasional PBJ. And yes, for the most part treats are just saved for birthdays and holidays, but we have the occasional Friday night pizza or weekend celebratory cookies.

It’s called balance…

And that balance is crucial to making sure your kiddos don’t buck back against you when it comes to fun things like Halloween. Trust me…I’ve done the whole skipping trick or treating to avoid the candy thing. I thought since I would be having them dump the candy anyway, why bother!

Instead, what I had was a disappointed 6 year old who knew about trick or treating from her friends at school, and all she wanted to do was dress up and have some fun. Not every kid will come to this conclusion, but she would have been just as happy to dump the candy just for the chance to dress up and have some fun! Don’t take that away from them!

Our family Halloween traditions!

Again, every family is different, and there is no one right way to do this Halloween thing. I hope everyone reads that part carefully – my way isn’t the highway, but I’m hoping you can get a few ideas to help, and learn from my mistakes!

  1. We carve pumpkins, dress up, and do the trick-or-treating thing. My kids are still at the ages where this is super cool to them, and they don’t even care that the rule is dumping the candy in the trash afterward. They seriously just want to dress up and have fun!
  2. We swap their trick-or-treat candy for a special treat that they get to make with momma. We do something different every year, and the kids get to pick. We’ve made caramel corn, candy apples, tootsie rolls, and sugar cookies made into pumpkins (I use this recipe using a pumpkin cutter and then use naturally dyed orange sprinkles over white frosting!). They get to enjoy their special treat after trick-or-treating – period. Not the next day or the weekend after. Even if it’s a school night, they are staying up and having fun. Don’t be the party pooper mom. Yep I said it – and I get to say it cuz I’ve been there and it isn’t all it’s cracked up to be. Live a little 😉
  3. I hand out candy. Well, honey sticks to be exact. I went years without handing out candy because I just couldn’t stand the thought of handing out GMO filled candy to innocent little kids. I couldn’t afford the expensive organic chocolate candy for everyone, so I just didn’t hand anything out. I can’t remember where I got the honey stick idea, but we are going on our 3rd year of handing them out, and it is a compromise I feel good about. Kids get something sweet, and I feel good about the quality.
  4. As far as school Halloween parties go, our school doesn’t celebrate Halloween in the traditional way, so I have zero experience there. They do some crafts, and make applesauce! (The kids love this by the way – let them peel and chop, and then slow cooker or Instant pot the applesauce!) If you have kiddos at a school that does the whole Halloween party fiasco, please leave us some comments below on how you handle the school parties so we may learn from you!

I absolutely cherish this picture of my oldest making the caramel for caramel apples and her sisters watching! That is what this is all about! (Recipe for the caramel apples from Nourished Kitchen is below!)

A quick note on my thoughts about babies & toddlers…

Take those babies and toddlers to the pumpkin patch! Do fun arts and crafts with pumpkin seeds, orange paint, and pumpkin cutters in play-doh!

My philosophy on the babies and toddlers with candy is…do *you* want to explain to a 1 or 2 year old why we don’t have candy every day of the year? They just don’t have the capacity to reason why this isn’t a good idea like a 4 year old on up would. I kept my babies and toddlers with a fun snack of fruit salad with simple whipped cream, or simple fruit leathers (I love the idea of this winter squash fruit leather – perfect for toddlers!), or cut up fruit in a fun mini cookie cutter for Halloween shapes.

They don’t know any better, dear momma. You’ll be so glad you did the next day when you don’t have to explain why we don’t have chocolate everyday to a 2 year old who doesn’t know how to understand that. It just isn’t fair to them.

That said…when it comes to older siblings in the house, let them have some fun. I admit my third born had her first piece of candy much younger than my oldest who was at least 4 before she had hers. However,  I definitely didn’t feel like going through the meltdown process at ages 1 or 2 when she wanted *more*, so she was just in bed when my oldest kiddos had their special treat.

Again, this philosophy isn’t set in stone. It is my opinion, and my thought process. You do you dear momma, but at least this gives you some food for thought! 

Onto the ideas!

SO! I wanted to comprise a list of ideas that will help you through Halloween with your {ahem} crunchy momma label 🙂 Pick and choose what works for you, and pass by what doesn’t. Read through it with your older kids and make some new family traditions together!

Trick-Or-Treat Hand-Out Treats:

Let’s face it…an apple or box of raisins is just not something special to a kid over the age of 3! Lighten up and try some of these fun, safer ideas that will make the kids smile! Please note the prices per candy, and maybe you could do the more cost effective ones for the masses of trick-or-treaters, and save the pricier ones for those smaller, at home parties or classroom parties if candy is allowed.

{PLEASE keep in mind that Amazon prices can fluctuate. I broke the price down per candy for your convenience, and the price here reflects what Amazon had the price at during the time of this post publishing.}

Treat Alternatives:

Let’s face it…kids probably have enough pencils, and the gross plastic fake Halloween teeth will just get tossed in the garbage. Here are some fun, non candy ideas for the kids that stop by that can’t have candy!

{These aren’t really my thing, but I do think that for the little guys that come around, some parents might be thankful to get something like a sticker that isn’t full of sugar. I’m pretty sure you will want to have the candy from above on hand for older kids. PLEASE keep in mind that Amazon prices can fluctuate. I broke the price down per toy for your convenience, and the price here reflects what Amazon had the price at during the time of this post publishing}

  • Stickers (2 cents per sticker. Obviously, you can find stickers just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Temporary Tattoos (6 cents per tattoo. Obviously, you can find temporary tattoos just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Stampers (18 cents per stamper. Obviously, you can find stampers just about anywhere! Shop around! I thought these were cute for the Halloween holiday!)
  • Glow Sticks (6 cents per glow stick.)
  • Bouncy Balls (13 cents per bouncy ball)

Homemade Treats The Family Can Make Together:

Make sure you use the comments to tell us your family Halloween treat traditions! I would love to add to this list!

Honey Caramel Apples (This is the recipe we use every year!)

Honey Sweetened Caramel Corn

Gluten Free Halloween Ghost Cupcakes

Pumpkin Spice Latte {Because Mom & Dad need it! Leave the coffee out for the kiddie cups!}

Homemade Tootsie Rolls

Spider Cupcakes

Candy Corn Panna Cotta

Chocolate Dipped Mandarin Oranges

Paleo Ghost Truffles

Sweet, Spicy, & Salty Pumpkin Seeds

Dark Chocolate Nut Butter Cups

Fresh Figs With Cheese & Walnuts

Chocolate Covered Apples

Salted Caramel Apple Parfaits

Pumpkin Gummies

Cinnamon Maple Nut Butter Apples

Honey Nut Popcorn

Healthy Family Halloween Dinner Ideas {Kids will actually eat before trick-or-treating!}

Traditions That Will Make Halloween Super Special!

Make sure you use the comments to tell us your family traditions! I would love to add to this list!

  • Pumpkin carving contest
  • Play Halloween themed Pictionary
  • Pumpkin seed counting contest
  • Make your own personal pizzas (2 recipes above in the Halloween Dinner section!)
  • Watch a movie
  • Play board games
  • Play Halloween themed Charades
  • Have a scavenger hunt
  • Have a spa night

Fruit Based Treats For Classroom Parties (Or at home for those toddler treats!)

Applesauce Making (Have the kids peel & chop, then slow cooker or Instant pot it in class!)

Halloween Monster Mouths

Fruit Bat Snack Bags

Monster Fruit Cups

Pumpkin Spice Fruit Dip

Frozen Boo-Nana Pops (I’d use greek yogurt!)

Halloween Green Yogurt Fruit Dip & Spooky Fruit Snacks (I’d skip the nutella or make your own)

Healthy Halloween Orange Pumpkins

 

Ghost Berries (I’d use organic white chocolate or even dip in Greek yogurt and freeze.)

Orange Jack-O-Lantern Fruit Cups

Candy Corn Fruit Pops

Spiders On A Log

Fruit Gummy Worms

Treat Alternatives For Classroom Parties

Think games and crafts! The focus at classroom parties doesn’t always have to be on the food. If they kids are having fun, and get a break from normal classroom routine, that is all they care about.

Please note there are probably a zillion Halloween crafts and games! I tried searching for things that could be done in the classroom easily and affordably. If you are a teacher or parent that have some fun classroom craft ideas, please drop them in the comments below and I’ll add to the list as we need!

CRAFTS FOR THE CLASSROOM {OR LITTLE ONES AT HOME!}:

Halloween Spider Craft

Halloween Rock Monsters

Monster Corner Bookmarks

Pine Cone Spiders

Yarn Pumpkins

Pumpkin Apple Stamps

Paper Plate Mummy Lacing Craft

Craft Stick Spider Webs

Build A Monster (This link has a free printable!)

Paper Plate Black Cat

GAMES & ACTIVITIES FOR THE CLASSROOM:

  • Carve a pumpkin and have a estimating contest on the amount of pumpkin seeds
  • Roast the pumpkin seeds!
  • Peel & chop apples and slow cooker or Instant Pot applesauce right in class! If you have access to an oven at school like our school does, you can have older kids do a baked applesauce which will make the whole school smell amazing!
  • Make play-doh with a fun fall scent or slime in class
  • Scavenger Hunts
  • Science experiments
  • Bingo (this link has a free Bingo printable!)
  • (I had a harder time finding games! If you are a teacher with some fun Halloween games, please comment!)

SO! We want to hear from YOU!

Let’s make this the most comprehensive, “crunchy momma” guide to a {not lame} FUN Halloween! List out what you do in the comments! If you are a Switch Witch family, a big party family, or you do something totally different, we want to hear it!

 

Condiments Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

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

September 9, 2017

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

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

Season transitions…

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

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

Season changes and new school routines

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

Which brings me to dinner…

Efficient but nourishing is the name of my game!

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

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

My veteran momma school year dinner prep tips!

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

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

Naturally sweetened teriyaki sauce {made in 5 minutes!}

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

Print Recipe
5 from 14 votes

5 Minute Teriyaki Sauce

Learn how to make soy free and refined sugar free teriyaki sauce.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Asian
Keyword: gluten-free teriyaki sauce, how to make teriyaki sauce, sugar-free teriyaki sauce
Servings: 16 tablespoons
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put everything except the arrowroot slurry into a small sauce pan and bring to a simmer for 2 minutes.
  • Add the arrowroot slurry and whisk until the sauce thickens. This will take less than a minute.
  • Pour your sauce over any stir fry! You can freeze your sauce in ice cube trays or small freezer containers too. This recipe makes a little over 1 cup of sauce – enough for 1 family sized stir fry.

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

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


20 Minute Beef Teriyaki Stir Fry


For the beef ::

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

For the stir fry ::

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

Instructions :: 

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

More real food recipes you might like ::

Feeding Babies Healthy Kids and Teens Holiday Recipes Occasional Treats Products & Books We Love! Real Food 101 Real Food Tips School Holidays

Paleo Plátanos Calados :: Stewed Spiced Ripe Plantains

August 23, 2017

Plátanos Calados are a creamy and sweet fall spiced glazed plantain treat that everyone in the family will love!

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

September is approaching, and fall is right around the corner!

We are moving into full blown back to school mode! My older 2 girls are getting antsy to get back to their friends and the daily routine of the classroom, and my youngest is beyond ready for her preschool year! With the anticipation of getting back into the classroom, my oldest 2 were having a particularly “bored” day, and I decided to have a little “school” here at home…

A little taste of Latin American culture

My little Montessorians are used to studying world maps all the time in school, and they were thrilled at the chance to learn more about a unique part of the world we call Latin America! My dear friend, Amanda, from The Curious Coconut just happened to send us her brand new cookbook, Latin American Paleo Cooking that week, and it was the perfect opportunity for the girls to brush up on their map skills, as well as learn about a unique, and very special culture.

A whole new cookbook experience!

I was prepared for Latin American Paleo Cooking to have super fun, gorgeous recipes knowing Amanda (which it totally does!), but what I wasn’t anticipating was the added cultural learning I was going to glean from the cookbook – and that dear friends, is priceless.

My older girls poured over the delicious recipes “ooo-ing” and “ahhh-ing” over the stewed meats, pretty folded little empanadas, and of course luscious sweet treats. My oldest noticed the flags with each recipe indicating what country in Latin America the recipes were from, and was soon glued to the computer maps trying to find the countries. We talked about the people from these countries, their heritage, what the weather is like in these tropical regions, as well as what kind of food grows there. It was a great learning opportunity!

Latin American Paleo Cooking Features and Stats!

Here’s the low down on this amazing book!

  • The cookbook has over 80 traditional recipes made Paleo and as authentic as possible, with over 90% being AIP or easily adaptable
  • All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free. 2 recipes use white rice BUT there are grain-free options for both of those.
  • The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference. Some recipes are so ubiquitous that they cannot be attributed to a single country, and are designated as pan-Latin.
  • Platos de la Familia (Family Dinners) includes recipes meant to feed a crowd, and many of these recipes are great for batch cooking.
  • Comida Fiesta! (Party Food!) includes Paleo versions of Latin recipes that people get ridiculously excited about, like pupusas, pandebono (“cheese” buns), empanadas, arepas, plantain sandwiches, and more.
  • Rapido y Facil (Quick and Easy) includes recipes that are, like the name says, quick and easy to prepare. Some are still great for batch cooking, too, extra bonus!
  • Accompañantes (Sides) includes many ways to enjoy tropical starches like yuca, malanga, boniato, and plantains PLUS both a starchy and non-starchy rice replacement AND starchy and non-starchy BEANS replacement!
  • Un Poco Dulce (A Little Sweet) is a short but delicious desserts chapter
  • Lo Esencials (The Essentials) includes cooking bases, sauces, marinades, condiments, broths, and more, which are used throughout the book and can be the launching point for readers to get creative with numerous uses! Of note is the QUESO BLANCO recipe that is unlike any other “cheese” recipe I have seen in the Paleo/AIP community. It melts and stretches like mozzarella!
  • While over 80 recipes are written, this book comes with numerous suggestions and options to create dozens of other recipes using different combinations of meats/fillings/breads/pastry shells/condiments/marinades. It is written to empower the reader to try new combinations!

Fall spices meet tropical fruit!

One of the recipes the girls kept coming back to was the stewed and spiced Plátanos Calados, meaning “drenched/soaked plantains.” This recipe originates in Colombia, and showcases sweet plantains glazed in warm and sweet spices we typically associate with the fall. Think pumpkin spice meets caramelized bananas…it is truly a match made in heaven.

A word about adventurous taste palates…and some veteran momma wisdom

Those of you who have been around here long enough know that I am a huge fan of exposing kids to the tastes of YOUR unique home. As far as our house goes at least, there is no such thing as “kid food” and “adult food” – all food is kid food. It’s family food. Starting these kiddos out young with the tastes and flavors of your home, and different cultures sets them up to be excited about trying new food. Those kids will never bat an eye at new things on their plate when they have been given the opportunity to have a wide variety of flavors and textures instead of being boxed into just “kid food.”

So while this recipe certainly is super fun (who doesn’t love sweet, creamy glazed fruit?!), there are other recipes in this book that I am absolutely planning on making that I have no idea what they will taste like! And you know what? The girls are biting at the bit for me to make something new! I promise you that getting little ones started out eating a wide variety of flavors, tastes, and textures will reward you with the same adventurous eaters I enjoy every day.

This picture right here below, is that of pure and utter foodie kid joy!

A quick note on some additions I made!

Amanda just knows me way to well! She mentioned to me that because I love “making every bite count” when it comes to feeding little kids, that possibly swapping some of the water for nutrient dense, fatty coconut milk might be a good idea to bump up the nutrition. I was all about that. So I swapped 1/3 cup of the water for coconut milk and it was delicious. I think you could even swap more, if not the whole 1 cup. We weren’t sure if the glaze would get too thick using all coconut milk but I think there is some room for more than the 1/3 cup that I did.

I also backed off the sweet a little bit. My kids’ palates aren’t real used to super sweet, and I had a feeling this would almost be more sweet than they would enjoy. They thoroughly enjoyed every bite of these Plátanos Calados with half the coconut sugar. The caramelized ripe plantains were more than enough sweet for them. If you have really little guys in the house, I would definitely recommend doing this. If you have older kiddos in the house used to sweeter desserts, the ¼ cup will definitely please them – I made a half batch just for myself with the full amount and was in absolute heaven eating it with my café con leche 😉

When you start thinking pumpkin spice this fall, put Plátanos Calados on the menu for a quick and delicious sweet treat!

Print Recipe
5 from 9 votes

Plátanos Calados :: Stewed Spiced Ripe Plantains

Plátanos Calados are a creamy and sweet fall spiced glazed plantain treat that everyone in the family will love!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Latin American
Keyword: glazed plantains, glazed platain recipe, platanos calados
Servings: 2 -4 servings
Author: Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017.

Ingredients

  • 1 cup 235 ml water
  • ¼ cup 60 g coconut sugaror grated panela sugar
  • 1 tsp 2 g ground cinnamon
  • ½ tsp aniseeds
  • ¼ tsp ground cloves
  • 1 tbsp 15 ml coconut oil
  • 2 large very ripe (mostly black) plantains, peeled and cut into 4 pieces

Instructions

  • In a small pot, combine all the ingredients, except the plantains, and stir well.
  • Add the plantains and bring to a boil, then lower the heat to medium, cover and cook for 15 to minutes, or until the sauce thickens and the plantains are cooked throughout and tender.
  • Serve with a generous portion of sauce and enjoy!
  • AIP compliant: Omit the aniseeds and optionally replace with 1/2 teaspoon of ground mace.

 

 

 

 

 

 

 

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

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

July 26, 2017

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

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

Summer is flying by!

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

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

20 minutes start to finish?!

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

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

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

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

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

Ideas to change it up!

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

Noodle Options!

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

Gluten Free Options ::

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

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

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

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

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

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

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

Print Recipe
5 from 8 votes

20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce

Savory, creamy and delicious tomato basil cream sauce with chicken, mushrooms, and kale – all in 20 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken mushroom and kale, dairy-free basil cream sauce
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3-4 tbsp friendly fat of choice to cook in butter, ghee, avocado oil, lard, tallow, or coconut oil
  • 1 small onion diced
  • 8 oz mushrooms of choice sliced (I used baby bellas)
  • 5 cloves of garlic minced
  • ½ - 1 tsp crushed red pepper flakes to taste – ½ tsp is kid friendly mild in heat
  • 2 cups cherry tomatoes halved
  • 2 cups cooked chicken sliced (I used leftover chicken from my whole chicken cooked in the Instant Pot the night before)
  • ¼ cup coconut milk or raw milk/cream
  • ¼ cup white wine or more coconut milk or bone broth
  • Juice of ½ lemon
  • 2 cups coarsely chopped kale
  • 1 cup fresh basil leaves finely chopped
  • Sea salt & pepper to taste
  • Pasta of choice or veggie noodles like zucchini noodles to serve over (See the above section about noodle options!)
  • Good olive oil to drizzle over your plate to finish

Instructions

  • Warm a large skillet with your friendly fat of choice over medium heat. Add the onion and mushroom with a big pinch of sea salt. Cook over medium heat for 3 minutes.
  • Add the garlic, red pepper flakes, tomatoes, and chicken. Cook over medium heat for 7 minutes until the tomatoes soften.
  • Add the coconut milk, wine, lemon juice, and kale. Bring to a simmer, stirring occasionally for 5 minutes until the kale wilts and the liquid reduces/thickens.
  • Add the basil and cook for 1-2 minutes. Sea salt and pepper to your taste and serve over pasta or veggie noodles of your choice!
  • (If you are serving over zucchini noodles (zoodles!), simply spirilize your zucchini, place the zoodles in a strainer in the sink with a big pinch of sea salt, and let them drain while you cook the rest of the dinner. Squeeze out the liquid before serving. You can pan cook them for a minute to warm them up, but take care not to overcook them, or they will get too soft and not feel like a noodle.)

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

June 16, 2017

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Print Recipe
5 from 12 votes

Instant Pot Tomato Soup

Kid favorite tomato soup made with nourishing bone broth and fresh tomatoes in a fraction of the time!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot tomato soup, Instant Pot tomato soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 tbsp friendly fat to cook in such as butter avocado oil, tallow, lard, or coconut oil
  • 2 medium onions coarsely sliced
  • 2 medium carrots peeled and coarsely chopped
  • 3-4 cloves of garlic minced
  • 2 tbsp tomato paste
  • 1 quart bone broth
  • 5 large tomatoes seeds scooped out (no need to chop finely – I just halve them)
  • ½ cup fresh basil or a tbsp or 2 of dried basil
  • 2 tbsp honey
  • Sea salt and pepper to taste

Instructions

  • Turn the Instant Pot to “Saute,” melt the friendly fat, and sauté the onion and carrot with a big pinch of sea salt for about 7 minutes until the veggies soften and sweeten.
  • Add the garlic and tomato paste, combine and cook for 1 minute. Turn the Instant Pot to off (“cancel”).
  • Add the bone broth, tomatoes, and basil. Put the Instant Pot lid on, and make sure the vent is closed. Turn the Instant Pot to the “Soup” setting. Bring the time down to 10 minutes. The Instant Pot will take around 10 minutes to come to pressure before counting down the 10 minutes.
  • Once the 10 minutes of pressure cooking is complete, turn the Instant Pot off, release the valve, and take the lid off. Add the honey, and use an immersion blender to puree the soup. You can sea salt and pepper the soup to your taste once pureed. (If you don’t have an immersion blender, you can pour the soup into a high powered blender to puree)

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

May 20, 2017

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

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

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

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

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

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

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

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

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

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

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

Gluten Free Options ::

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

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

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

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

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

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

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

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

Print Recipe
5 from 2 votes

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

Flavorful smokey heat meets creamy chicken veggie soup, without the dairy or gluten, and in record time!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: chipotle chicken soup recipe, creamy chicken soup recipe, Instant Pot chicken coup
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 tbsp friendly fat to cook in such as butter coconut oil, avocado oil, tallow, or lard
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 medium celery diced
  • ½ medium red bell pepper diced
  • 4 cloves of garlic minced
  • 2 tbsp tomato paste
  • ½ tsp chipotle powder This will leave the soup with a mild smoky, flavorful heat that is kid friendly in our house. If you prefer to half this for your kiddos, you can always add more to your bowl if you want more heat. I usually add more to mine from this amount as I like it pretty spicy.
  • 1 ½ quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 1 cup full fat coconut milk this is my favorite brand that doesn't have gums, fillers, or sweeteners added
  • 3 cups chopped cooked chicken Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken
  • 8 oz gluten free noodles
  • ½ lb baby kale chopped
  • Sea salt and pepper to taste

Instructions

  • Set the Instant Pot to “Saute” and melt the friendly fat. Add the onion, carrot, celery, and bell pepper with a big pinch of sea salt. Saute about 5-7 minutes until the veggies soften and sweeten.
  • Add the garlic, tomato paste, and chipotle powder, stir to combine, and cook for 1 minute.
  • Add the bone broth, coconut milk, cooked chicken, and noodles. Turn the “Saute” off, and push “Soup,” then bring the time down to 3 minutes using the (+/-) button. (Make sure the valve is closed so it can come to pressure! The Instant Pot will take about 10 minutes to come to pressure and then will count down the 3 minutes.)
  • When the Instant Pot is done counting down the 3 minutes, turn the Instant Pot off, and release the valve (use a towel so you don’t burn your hand with steam!). Take the Instant Pot lid off, and stir the baby kale in to wilt. Sea salt and pepper the soup to your taste and serve.

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