nutritious food, natural living, faith in Him
 |
 |
 |
 |
 |
 |
 |
 |
If you need a quick and delicious recipe for a weeknight dinner or a potluck, this is your ticket! It takes only a few minutes to toss together once you’ve boiled the potatoes and is a light, yet filling surprise. With just a few easy ingredients, you’ll have this dish on the table in no time. If you need a one-dish meal, toss in some leftover grilled chicken or steak. It’s also yummy the next day still chilled, so it {Read More}
It’s been a loooooong time since any of my kids have eaten chicken tenders. It’s virtually impossible to find pre-made chicken tenders that have normal ingredients I’d actually feed my kids, let alone a gluten-free version. It’s been so long, in fact, that I had completely forgotten chicken tenders are a thing. That is, until a few days ago when my 3 year-old saw a classmate eating some at school and came home and asked for some. He meant it {Read More}
What they say is true, you know. That necessity is the mother of all invention. And that desperate times call for desperate measures. That’s how this pizza crust came to be. A few nights ago, when all my children had gone to bed, and I was picking up after the day I realized I needed to come up with something for their lunches the next day. We were low on their favorite lunch staples, and even if I {Read More}
8 ounces organic carrot juice1 large banana1/2 cup plain yogurt1/4 cup coconut oil2 tablespoons raisinsdash of cinnamon, optionalsplash of pure maple syrup or raw honeyice Blend and serve! P.S. My boys asked for thirds.
This recipe is one of those recipes that made me have a “well, duh!” moment. It is so easy, so simple, so nutritious and yet it never occurred to me until recently to try it. Don’t ask my why. We eat a LOT of beans in our family. We all love beans (well, all of us except that tricky middle boy who seems to live and grow on air) and eat them probably every day. We’re mostly vegetarian around here, {Read More}
This dish makes a perfect light lunch or side dish. It’s quick, only a few ingredients and delicious! Quinoa with Summer Veggies & Honey 1 cup cooked quinoa 2 small yellow squash 1 small zucchini 1 tablespoon coconut oil 1/2 cup fresh cilantro, roughly chopped sea salt raw honey Wash veggies and slice into coins. Sauté in coconut oil on medium high heat until they are golden brown and begin to caramelize. Toss with quinoa and cilantro. Season with sea {Read More}
Huevos Rancheros is a traditional Mexican breakfast that usually consists of a corn tortilla and an egg with some sort of tomato sauce. I’ve eaten it in many restaurants and each has their own version. This is my version- that I eat at least once a week. It is our go-to meal for anytime of day. Kimball’s Huevos Rancheros1 tortilla (I like to use a whole wheat and corn tortilla, but any type of tortilla is fine)refried beansshredded cheese1 eggbaby {Read More}
After weeks (yikes!) away, I’m baa-aack! I could go into detail about what’s been going on at our house that’s pulled me away from this blog (and cooking much for that matter), but it’s really more appropriate for our private family blog. Plus, you likely don’t really care- you just want a recipe. Right? One thing I will tell you is that during a lovely day at the beach with the boys watching Daddy surf, I got sand in my {Read More}
Please tell me were weren’t the only ones who made way too much food on Super Bowl Sunday. Around here, we don’t really care who wins the game (gasp), but we’ll use any excuse to throw a party and cook for a crowd. My husband broke out the smoker and smoked tri-tip, a roast and spare ribs. Yum! I made all sorts of side dishes to go along with all that meat. We really liked my Mandarin-Avocado Salad. So much {Read More}
1 pound whole wheat rotini pasta2 tablespoons olive oil1/2 large onion, minced2 cloves garlic, mincedpinch dried basilpinch dried oregano1/4 teaspoon dried rosemary1/2 pint grape tomatoes4 cups fresh baby spinach, ripped into pieces1/3 cup part skim ricotta1/4 cup Shiraz (or other red wine) or balsamic vinegar, or red wine vinegar2 tablespoons grated parmesansea salt, to taste Boil pasta to al dente in salted water. While pasta is cooking, heat olive oil in a large nonstick skillet over medium high heat. Add onions, tomatoes {Read More}
