Video: How to Make a Perfect Grilled Cheese!

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I bet you didn’t know you’ve been making grilled cheese wrong all this time. There are two tricks – the first is a key ingredient that I bet you aren’t using nearly enough of and the second is a secret ingredient that takes this classic sandwich from good to amazing! So I created a little 3-minute video to show you exactly how to do it. Once your perfect grilled cheese is ready serve it alongside Homemade Tomato Bisque and you will officially be in cool weather heaven. Enjoy!

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Recipe: Raspberry Almond Lunch Box Waffles + 5-day School Lunch Meal Plan

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Eating a variety of fruits and vegetables is super important …and our kids should be no exception to this rule! So let’s start the school year off right by packing a wide variety of colorful produce in our children’s lunches – and I am not just talking about a rotation of apples, grapes and carrots.

Today we are talking about a fabulous (colorful) fruit option that holds up really well in the lunch box, and that’s berries! Not everything looks appealing after being tossed all around on the way to school, but I think berries hold up beautifully and they also work well in recipes, which is why I am excited to partner with Driscoll’s on this post. And let’s face it, berries by themselves are basically one of nature’s fast foods with no chopping or peeling required.

If you saw my recent post on “Thinking Outside the Sandwich,” you know that I’m all about coming up with some creative ideas other than just the predictable PB&J to keep your kids interested in trying and eating real food. So I think you’ll be excited about this new berry recipe below – Raspberry Almond Lunchbox Waffles! You can send it as-is with a yogurt or maple syrup dipping sauce, or spread some organic cream cheese on the waffles to make it into a sandwich. My daughters absolutely love this variation, and I love feeling like I am packing something fun and different instead of an old stand-by.

Raspberry Almond Lunchbox Waffles from 100 Days of #RealFood Continue Reading »

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How To Make The Perfect Salad

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It recently dawned on me that almost all the salads I like these days have a combination of toppings from three specific categories: fruit (or dried fruit), nuts (or seeds), and cheese. It’s no secret how much I love cheese. And for some reason if a salad is instead only adorned with veggies like carrot shavings or cucumbers slices, it just doesn’t look quite as appetizing to me. Let’s remember – I hardly liked salads before our switch to real food. But knowing how good those leafy greens are for me I’ve tried to find ways to embrace them.

So here is my secret for making the perfect salad that anyone would enjoy! Continue Reading »

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Recipe: Deviled Eggs (plus more Easter Recipes)

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Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!

Deviled Eggs (without mayo) from 100 Days of #RealFood

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Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Recipe: Chicken and Wild Rice Slow Cooker Soup

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Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.

Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:

  • Don’t like celery? Substitute carrots.
  • Don’t like mushrooms? Omit them from the recipe.
  • On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
  • Short on time? Buy pre-sliced mushrooms.
  • Like being thrifty? Make and use homemade stock.
  • Too busy to cook during the week? Make this over the weekend and you can count on leftovers.

Enjoy!

Chicken and Wild Rice Slow Cooker Soup from 100 Days of #RealFood Continue Reading »

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Recipe: Sour Cream and Onion Chicken Salad

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I’ve tried making chicken salad all different ways (even using the dreaded processed store bought mayo), and my older daughter has always claimed that she “doesn’t like chicken salad.” Well, that girl changed her mind super fast when one day I introduced this combination: Sour Cream and Onion Chicken Salad! This stuff is good with crackers, veggies, pretzels, and even just by itself. Trust me. Give it a go and you’ll see what all the fuss is about!

Sour Cream and Onion Chicken Salad from 100 Days of #RealFood #chicken Continue Reading »

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!