Creamy Kale

You can go wrong with garlic, purple onion, bacon and whole fat coconut milk. Dreamy. 

2 tbsp ghee or butter

2 garlic cloves minced

1 small purple onion sliced thin

2 slices of bacon chopped

1 tsp nutmeg

3/4 cup whole fat coconut milk

8 cups fresh chopped Kale 

Himalayan salt to taste 

1. Heat ghee or hitter in a large cast iron skillet. When hot add bacon, garlic and onion. Cook till slightly carmelized. 

2. Add nutmeg and stir well. Toss is Kale and drizzle with coconut milk. 

3. Mix and cook on medium heat till Kale is all wilted and tender. Season with Himalayan salt. 

Enjoy!

 

Whole 30 Zuppa Tuscana Soup

Full of flavor and super fast! This soup is very healthy and easy! 

1 lb local sausage

1 small onion chopped

2 cloves of garlic minced

3 small white potatoes cut into pieces

4 cups chicken stock or bone broth

1 can full fat coconut milk or milk of choice

3 heaping cups of fresh chopped kale

4 stalks of chopped celery

1. Brown sausage. Drain fat. 

2. Add garlic, celery and onion. Heat till tender. 

3. Add broth and potatoes and bring to a boil. Cover and simmer for about 15-20 minutes. 

4. Top with kale and milk. Stir well and heat again. 

5. Serve immediately!

Enjoy!

 

Chipotle Chicken Chili

When I grabbed chipotle chili powder instead of regular chili pepper, I tried to think fast of something good to make. Soup of course, and chili seemed delish. It was. 

3 cooked shredded chicken breasts

1 onion chopped

2 garlic cloves minced

1 jalapeño diced

1 can green chilis

1 tbsp olive oil

1 can or box of white beans

6 cups of bone broth

1 1/2 tbsp oregano

1 tsp cumin

2 tsp chipotle chili powder 

Himalayan salt to taste

Toppings Monterey Jack cheese, cilantro, avocado, cilantro

1. Heat oil and sauté onion, garlic and jalapeños till tender. 

2. In a large pot, add broth, chicken, veggies, beans and seasonings. 

3. Cover and simmer on low/medium heat for 45 minutes. 

4. Top with desired toppings!

Enjoy! 

 

Lemon Chicken Quinoa Soup

Made this twice in one week because it was requested AGAIN by my 7, 5 and 3 year old. I call that success and deserving of a blog post!

1 whole free range chicken cooked

6 cups chicken stock

1 white onion chopped

3 celery stalks diced

3 carrots diced

3 cloves of fresh garlic minced

1cup fresh sliced mushrooms 

3 cups fresh baby spinach

1/2 cup uncooked quinoa

1 1/2 tbsp thyme

1 tsp oregano

1 1/2 tsp parsley

1 tbsp olive oil

Juice and zest from 2 lemons

Pepper and Himalayan salt to taste

1. Using your preferred method, I prefer to roast my chicken first for this recipe, you can boil the whole chicken in water or use a precooked rotissere chicken, put the whole chicken in a large stock pot and add water. Bring to a boil and allow meat to fall off bone. Remove bones from broth. Make sure you have about 6 cups of broth. 

2. Heat oil in sauté pan and add garlic, onions, celery and carrots. Cook till tender. Add mushrooms last 2 minutes. 

3. Add vegetables to broth. Bring to a boil. Season with herbs and salt and pepper. 

4. Add quinoa to broth. 

5. Pick all meat of bones of chicken and add to broth. 

6. Boil soup till quinoa is cooked (about 10-15 minutes). 

7. Add spinach, lemon juice and zest. Stir well. Allow to sit for about 5 minutes. 

 

Serve and ENJOY!!

 

Homemade Waffles

You can always complicate a recipe with unnecessary ingredients. This one has never proved to disappoint and it's made with kitchen staples!

2 cups of milk of choice (I used raw milk with a little apple cider vinegar to make it more like buttermilk)

1 3/4 cup flour of choice (white, wheat, gluten free or cassava)

1 tsp baking soda

 1 tsp baking powder

2/3 cup oil of choice melted (grass fed butter, ghee, coconut oil)

1 free range egg

Mix together and pour into a greased waffle maker. Also good for pancakes!

 

Pumpkin Snickerdoodle Cookies

Pumpkin and Snickerdoodle cookies. An amazing combo perfect for fall!!

1/2 heaping cup organic pumpkin purée

1/2 cup coconut oil

1 stick organic unsalted butter

1 free range egg

1 1/4 cup cane sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 1/2 tsp baking powder

2 1/2 cups whole wheat flour

1/2 tsp Himalayan salt

For rolling:

3 tsp cane sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1. Whip softened butter, oil, sugar, egg and vanilla. 

2. Add cinnamon, ginger, nutmeg, salt and baking powder. Slowly add flour. 

3. Refrigerate batter till firm (about 1 hour). 

4. Scoop about a tbsp of batter into a ball and roll in sugar mix. 

5. Bake at 350 for about 10 minutes! 

Enjoy!!

 

Sprouted Oat Cashew and Dark Chocolate Cookies

1/2 cup softened organic unsalted butter or coconut oil 

1 free range egg

2 tsp pure vanilla extract

1 cup coconut sugar

1/2 tsp baking soda

1/2 cup cashew butter

1 cup sprouted flour

1 cup oats

1/3 cup dark chocolate chips

1. Whip butter/oil with egg, sugar and vanilla till fluffy. 

2. Add baking soda and cashew butter and blend well. 

3. Beat in flour slowly. 

4. Mix oats and chips in by hand. 

5. Dollop onto an un-greased baking sheet and bake for approx 8-10 minutes at 350. 

Makes about 3 dozen cookies.