Now that I have three kids, I have less time to cook than ever before. That’s why this Slow Cooker Mexican Lasagna was born! Clean up is a snap, too.
After a couple attempts, my husband – and the kids too – have given this Creamy Lentil Lasagna two thumbs up, and I’m excited to share it with you today. My 4th grader even ate the leftovers for breakfast if that tells you anything.
Guest post: Four reasons celebrating smaller family rituals are every bit as important as celebrating the big ones + quinoa salad recipe.
I’ve got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you’ll end up eating the entire rainbow in one meal.
These loaded black bean burgers are packed with veggies, fiber, and southwestern flavor. They’re kid-friendly and freezer-friendly too!
This Veggie Mash recipe is such a great alternative to roasted veggies because it takes almost half the time.
I’m so excited to share one of my family’s favorite recipes today – Beef Bourguignon! I took a recipe and combined and cut out a few steps (my favorite thing to do with recipes!) to make it an easy weeknight meal that is now a go-to for my family.
Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.
How about warming yourself up on this cold winter day with some hearty, rich mushroom vegetable soup? There are three reasons I love this recipe. (1) If you buy fresh mushrooms already sliced, it’s as “easy as pie” to make. (2) The pearl barley that’s added turns this soup into a filling, one dish meal that you can eat for dinner without having to make anything else. (3) It’s just plain delicious!
Recently the term “Baby Led Weaning” (BLW) was introduced to us here at 100 Days of Real Food, a term that, believe it or not, none of us had heard of before. Our small team collectively has 11 kids (4 of which are mine) and without a doubt, we are tuned into lots and lots of real food-related information. Yet none of us knew about or (thought we) had personally used Baby Led Weaning with our own children. We were encouraged by some readers to take a look into the philosophy… and so we did. Interested in learning about this method – and how it might help introduce baby to real food – we did a little research on the subject so that others, like us, who may not know the term or ideals, can become informed.
This is a guest post from my husband, Jason Leake, and will be part of his new interview series for the blog. To learn more about Jason check out our team page or his post entitled “Real Food From a Man’s Perspective.” ……………………….. Recently at a family reunion in Ohio I found myself in a late-night conversation so captivating that I didn’t go to bed until 2:00 AM. I was chatting with Adam Yanke, M.D. and Rupel Dedhia, M.D. who both practice medicine in Chicago, IL. Adam is Lisa’s cousin and is in residency to become an orthopedic surgeon while his wife Rupel is a practicing General Internist (which is definitely not the same thing as an intern, by the way!) These photos are from a trip to the Himalayas where they provided free medical care to local people. They travel extensively and Rupel’s parents are originally from India, so while the young couple is very much at home in Chicago and have been educated in the US, they also benefit from a world view. So why was I so excited to hear their perspectives?