This quiche is a great way to use up leftover cooked veggies from the fridge, as well as a quick and easy way to serve up a nutritious dinner. Frozen vegetables work well, too–I like to keep frozen fire roasted red peppers on hand for recipes like this.Read More
As mentioned in Project Eat More Veggies, I’m always looking for ways to make vegetable consumption more appealing to my boys–specifically Little Brother, now almost 5.
Colorful Rice was a happy discovery for all of us. It’s easy for me (hooray), and for some reason Little Brother will happily eat veggies in Colorful Rice that he would not normally touch with a ten foot pole.Read More
Here’s an easy way to jazz up leftover brown rice. With a few simple additions, it becomes a whole new dish!Read More
This White Chicken Chili was a huge hit with my entire family. Little Brother actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup. I weally wike it.”
And that’s saying a lot for soup. With green things floating in it, no less. And small pieces of red vegetables that might be peppers.
We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night. Success!
Holy green bean harvest!
I might need to serve some with breakfast this morning, and at every meal thereafter, to ensure they’re all eaten up.
And to think…we almost didn’t plan beans this year. They’ve turned out to be our most successful, low maintenance crop!
Green beans do make for somewhat tedious harvesting, but the great part is that our boys are old enough to handle the snapping part.
The other great part is that both boys will now willingly ingest green beans. Little Brother only has to eat one, but he does it now without complaint. I’m hoping he will progress to eating several beans without complaint…
We’re making progress with Project Eat More Veggies—Hooray!
By the way, these are a few ways we like to prepare green beans:Read More
This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Winter is the perfect time for soup! Plus, Homemade Chicken Broth is super-nourishing, helping to keep your family healthy during the cold and flu season.
- a few TB good lard, meat drippings or coconut oil
- about 1 lb celery, diced
- about 1 lb carrots, diced
- 1 large onion, finely diced
- about 8 cups Homemade Chicken Broth
- the equivalent of approx 3 large chicken breasts, cooked and shredded
- about 2 TB fresh, chopped parsley
- unrefined sea salt and ground black pepper, to taste
- 1 lb GF noodles (for Paleo, use zoodles or shredded zucchini)
This recipe came from my friend Connie, who is a gluten-free/sugar-free veteran.
In fact, I met her at our local GF/SF support group. (!) Yes, when venturing into the GF/SF world, it’s super-helpful to have support. 🙂
Even though I attended only a few meetings at the beginning of my journey, I was SO thankful for this group! Not only did they provide recipes, resources and encouragement, it was wonderful just to know there were other “real, live people” out there who were living this way.
Now, without further ado, here’s the recipe:
You know those Know Your Farmer and Who’s Your Farmer slogans? Well, in the case of our beef supply, we really do know our farmer.
He’s my dad.
Every year he raises a few steers (or buffalo) and sells them at a really great price, mostly to people related to him. Which includes us. What a great perk! He’s not a huge fan of the whole grass-fed thing, but he humors us and gives our steer little to no grain. Thanks, Dad!
No matter where your meat comes from, if you buy large quantities of an actual cow, you probably have a lot of steaks in your freezer. Here’s a great recipe for using them up!