Do you ever find yourself making excuses for why you can’t eat healthy? Maybe you feel like you don’t have enough time. Or that your family is too picky. Or that it’s too expensive. As a working mom with two kids, I’ve been there. I know how challenging it can be to consistently prepare meals that are fast, healthy, taste good, and fit into your budget.
This Green Goddess Chicken Salad recipe is from my new cookbook, Kitchen Matters, and is a delicious, more nutritious twist on a classic chicken salad. I start with poached chicken, which is super easy to make and a very healthful way to cook chicken.
Sometimes mama needs something other than water. Can I get an Amen?! These recipes will keep you hydrated, support digestion, ward off morning sickness, …
I started making these Sweet Potato Biscuits over a year ago. I didn’t initially make them for Thanksgiving. I made them because I thought they were a good way to get some more vegetables into my kids’ diets.
This is a guest post by Pamela Salzman with PamelaSalzman.com. Her blog was introduced to me by Shawn (our FB Moderator). Pamela’s Instagram feed always leaves me feeling hungry, so I thought you guys would love a guest recipe from her today! :)
Carrie says she loves to pair this roast with a side of Greens with Onion and Bacon and Creamed Cauliflower (both also in her book and pictured below) for a complete meal.
Today I wanted to share one of Blake’s favorite “Clean Cuisine” recipes and show you how I go about giving a British food favorite, Cottage Pie, an anti-inflammatory real food makeover. The three things I did to my Cottage Pie recipe to boost flavor, improve nutrition, and reduce inflammation were really rather simple.
It can be tricky to find healthy foods that kids want to snack on day after day, but these crunchy little guys have proven to be a winner in our house. In fact, the moment my kids smell them in the oven they start circling the kitchen in anticipation.
I recently got a beautiful new cookbook in the mail from fellow food blogger Jenny McGruther with Nourished Kitchen, and I am excited to share one of the recipes with you today! The first recipe I decided to make from this book was Potato and Spinach Soup with Jalapeño. This dish sounded awesome to me because the potatoes would make the dish fairly filling, all the veggies you would need for your meal are blended in, and uh, it calls for bacon. :)
Carrie Vitt with Deliciously Organic once told me that she spent four years putting together her cookbook, and I believe it. Her book is so beautifully done that it honestly puts a lot of other cookbooks to shame! Plus it has such a wonderful personal touch and page after page it’s just obvious she’s poured her heart and soul into this publication. A lot of people ask if there is a “whole foods” cookbook I can recommend and here is your answer…Deliciously Organic! Here are some of the things I adore about this cookbook… The pictures: Oh my gosh the pictures! Carrie takes amazing pictures herself (just check out her blog), but she hired a professional food stylist and photographer for her book and it shows. The resources: This is a great book for “real food” beginners because it is full of helpful resources on everything from understanding oils to reading food labels to making homemade mayo to navigating recommended websites. The personal touch: Carrie shares her own personal story, which includes her struggle with debilitating migraines that she eventually got under control with nothing other than organic food. Plus don’t miss the pictures of her adorable family right before the dessert section. Today, I want to share a dessert recipe from Carrie’s book that is the perfect replacement for all those highly processed boxed chocolate pudding mixes. We made a batch of this chocolate mousse over the weekend and let me tell you what; my girls could not get enough! The flavor is just divine, but don’t take my word for it, you must try it yourself….
Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason. However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it! I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!