This recipe is unique- there is no exact measurement. In an effort to reduce waste in our house, we keep all vegetable trimmings that accumulate over the week. Every time we chop an onion or peel a potato, we keep the scraps in a freezer bag. My most recent broth consisted of kale, onions, leeks, carrots, celery, and a chicken carcass. I put the vegetable trimmings and chicken bones in a crockpot and filled it with water. I left the crockpot on low for 10 hours. Afterward, I drained the contents of the crockpot. All of the nutrients are then secreted into the water and the flavor is superb! This is one of my favorite immune booster hacks :) Use the broth immediately or store in your freezer for future.
Feel free to use only vegetables or only bones when creating your broth. If you are using bones, you will have to scrap the fat off the top of the broth once it's finished and has been refrigerated. Have fun with this recipe and make it your own!
I'm not kidding when I say this pulled pork is perfect! Not only is it perfect, but it made my house smell heavenly for 2 whole days. This recipe is great for get togethers with friends, football games, and chilly winter nights. I served it with roasted sweet potatoes and salad. The secret is in the homemade BBQ sauce...check it out!
5-5.5 pound Boston butt
5 cups of broth (I made my own)
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
4 garlic cloves, minced
1/2 sweet onion, sliced
BBQ Sauce Ingredients:
14.5 oz can of diced tomatoes
1/4 cup tomato sauce
1 sweet onion, diced
4 cloves of garlic, chopped
2 tbsp tomato paste
2 tbsp dijon mustard
3 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
2 tbsp paprika
1 teaspoon smoked paprika
3/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup drained pineapple chunks (save juice)
3/4 cup pineapple juice
Add broth to the crockpot and place pork in crockpot
Season pork with salt, pepper, and garlic
Place chopped onion in broth surrounding the pork
Cook on low for 8-9 hours (I cooked overnight)
After pork in done cooking, remove broth and fat
Shred the pork in the crockpot using 2 forks
To make the BBQ sauce, blend all ingredients in a food processor until smooth
Place shredded pork and blended BBQ sauce in slow cookie and cook on low for 5-6 hours
I hope you enjoy this as much as we did! What's your favorite football food? Let me know in the comments below.
I searched high and low for a unique kale chip recipe to share with my first health coaching group. We used the first session to talk about the importance of greens and how we can incorporate more of them into our lives. Many were surprised at how much they enjoyed these bold and crispy treats!
1 bunch of kale (de-stemmed, coarsely chopped, washed, and dried)
1 tablespoon of melted coconut oil
3 tablespoons of nutritional yeast
2 teaspoons of garlic powder
1 teaspoon and a pinch of chili powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
1/2 teaspoon of salt
Preheat oven to 300 degrees
Place kale in large bowl and massage coconut oil into the leaves
Add spices and massage again until well combined
Place kale leaves on a cookie sheet covered in parchment paper (I used 2 cookie sheets to make sure the kale leaves were laid out in a single layer)
Bake for 10 minutes then rotate the pans and cook for another 12-15 minutes
Let the kale cool on the cookie sheets for 3 minutes before eating
Enjoy immediately, these do not keep well as left overs
I made this cheesecake several years ago for Easter. This Thanksgiving, when I asked what I could bring, I was told cheesecake. I thought hmmm...odd request but OH YEAH, I made a cheesecake once, I could do it again! Much to my surprise, the dessert was a huge hit and I have been asked to make it 2 more times since! It is gluten free, simple, and made with high quality ingredients.
1 tbsp of softened butter
4, 8 oz packages of cream cheese, room temperature
1 1/2 cups of cane sugar
grated zest of 1 lemon
grated zest of 1 orange
4 large eggs
1/2 cup heavy cream
1/4 pound of sliced almonds
1 tsp vanilla extract
Preheat the oven to 325 degrees
Butter an 8x3 inch cake pan and coat with sliced almonds
Beat all of the ingredients in a large mixing bowl until combined well
Pour mixture in the cake pan
Put cake pan in a large roasting pan and fill the roasting pan with boiling water until it reaches 2/3 the way up the side of the cake pan
Bake for 2 hours, adding more water to the roasting pan if necessary
After 2 hours, turn the oven off and leave it open slightly
Let the cheesecake cool completely in the oven
Once cooled, cover and place in refrigerator overnight
After the cheesecake has been in the refrigerator overnight, invert it onto a plate and keep refrigerated until ready to serve
Do you like to add any topping to your cheesecake? Let me know in the comment below!
These cookies are so delicious and will fool any skeptic. If you are looking for a healthy, fun, interactive recipe to get the kids involved, look no further. Last year, we made these for a holiday party and for Santa- no one even suspected these were vegan. Total win in my book!
1/2 cup smooth almond butter
1/4 cup + 3 tsbp maple syrup
3 tbsp softened coconut oil
1/2 teaspoon vanilla extract
1/2 cup gluten-free rolled oats
1/4 cup + 2 tbsp gluten-free oat flour (I put rolled oats in a blender)
1/4 cup arrowroot flower/starch
1/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
150g chocolate chunks
Preheat oven to 350 and line a baking sheet with parchment paper
Combine wet ingredients in a large bowl and mix thoroughly
Combine dry ingredients into the wet mixture one by one (mixture will be wet and oily)
Set aside 3 tbsp of chocolate chunks and add the remaining into the batter
Scoop mounds of dough (2 tbsp per cookie) onto the baking sheet about 3 inches apart
Press the remaining 3 tbsp of chocolate chunks on top of the dough mounds
Bake for 9-12 minutes
Let cookies cool on the baking sheet for 5 minutes
Use a spatula to transfer the coolies to a cooling rack (they will still be fragile at this point)
Let them cool and harden for another 10 minutes before serving
Adapted from Oh She Glows
What types of cookies do you usually make for Santa?
I am not exaggerating! We had 3 different Thanksgivings to attend this year. I brought this salad to 2 out of the 3 dinners and everyone loved it! Personally, I'm not a fan of brussels sprouts, but when it comes to this recipe, I can't get enough. There is an understanding around Thanksgiving that people are going to overeat and indulge in unhealthy desserts. You can help lessen the guilt by bringing this fiber and nutrient dense dish. The perfect winter salad!
4 cloves of garlic, minced
1 teaspoon of black pepper
1 teaspoon of salt
1/4 cup of extra virgin olive oil
2 Tablespoons of balsamic vinegar
1 sweet onion, thinly sliced
1 large bunch of kale, washed and de-stemmed
1 lb of brussels sprouts
juice of 2 lemons
2/3 cup dried cranberries, unsweetened
1/4 teaspoon red pepper flakes
pinch of nutmeg
3/4 cup shredded Parmesan/Romano cheese mix
1/4 cup sliced almonds, toasted
Combine dressing ingredients in a mason jar (garlic, salt, pepper, extra virgin olive oil, balsamic vinegar, and sliced onions. Cover and let marinate
Shred (in a food processor) or slice by hand the brussels sprouts and the kale. Toss together in a large bowl
30 minutes-1 hour before serving, pour the lemon juice over the kale and brussels sprouts and massage with hands.
Pour the mason jar dressing over the salad and mix thoroughly
Then, right before serving, sprinkle cranberries, red pepper flakes, nutmeg, Parmesan/Romano cheese and toasted almonds on top
This recipe is perfect for the busy Mom who doesn't have the energy to put into a 5 star dinner after a long day. This soup is light and hearty, but still meaty and satisfying. This soup hits the spot every time- a guaranteed crowd pleaser!
1 tbsp oil
1 lb spicy Italian sausage
2 bell peppers, chopped
1 yellow onion, chopped
2 tbsp garlic, minced
Salt & pepper to taste
1/2 tsp seasoning
1 (15 oz) can of diced tomatoes
1 (16 oz) jar of chunky salsa
1 (12 oz) bag of frozen mixed veggies (I used carrots, peas, and green beans)
4 cups of beef broth
1 bunch of kale (washed, de-stemmed, and chopped)
Heat oil in a dutch oven over medium heat
Remove sausage casing and ground up in dutch oven until browned
Add chopped onion, bell peppers, and garlic. Cook for 3 minutes
Add remaining ingredients
Cover and simmer for 30 minutes stirring occasionally
Recipe adapted from Eat Yourself Skinny
This recipe came to life when I received a frantic text from a new Mom friend. Like any new Mom who wakes up at 1 am for a feeding, she is starving and will eat whatever is in sight, regardless of its nutritional value. She was looking for ideas on nutritious, easily accessible midnight snacks that will satisfy her, but will not keep her wide awake until the next feeding. I immediately thought of this recipe. Not only is it nutritious and will keep her satisfied, but it is great for maintaining/increasing milk supply.
1 cup Old Fashioned Oats (I used GF)
1/2 cup of peanut butter
1/2 cup of flaxseed meal
1/3 cup maple syrup
1 tablespoon chia seeds
2/3 cup shredded coconut
1/2 cup chocolate chips
Mix all ingredients with hands
Store in the refrigerator
This granola can be eaten plain, topped on yogurt, etc. Enjoy!
If you love coconut, peanut butter, and chocolate...you are in the right place!
The recipe is very simple and the taste is on point. This is the perfect sweet tooth snack to satisfy those cravings without the unhealthy consequences. I brought these to a friends house and they were a huge hit!
2 cups of finely shredded, unsweetened coconut
1 cup of creamy peanut butter
1/2 cup melted coconut oil
4 tbsp of maple syrup
1 pinch of salt
1 tsp of vanilla extract
1 handfull of chocolate chips
1. Line a 9x5 inch loaf pan with parchment paper.
2. Blend coconut in a blender until it forms a butter. Then add peanut butter and coconut oil and blend again until combined well. Then add maple syrup, salt, and vanilla and blend once more.
3. Pour mixture into lined loaf pan and top with chocolate chips.
4. Place in freezer for 30-40 minutes before cutting into it with a hot knife.
*Recipe adapted from Minimalist Baker
Always a fan favorite, how can you go wrong?!
I am not exaggerating when I say these peppermint patties are "perfect"…they are! I've been recreating this recipe from Oh She Glows for years now. Just enough sweet and just enough savory to satisfy any craving. Funny story…I made these the night before I went into labor and I snacked on them the whole next day because I was afraid to eat too much (silly Meg). They kept this pregnant mama going the whole day. Around 6 pm I gave in and enjoyed a vegetable stir fry with my Husband. The MOMENT I was finished and put my plate down, my water broke!
1/2 cup raw cashews, soaked overnight
1/2 cup coconut oil, melted
4 tbsp. maple syrup
2 tbsp almond milk
1 tsp peppermint extract
1 bag of chocolate chips
1/2 tbsp coconut oil
1. Put cashews in a bowl, cover with water, and let them soak overnight. Drain and rinse after they are done soaking. I suggest patting them dry and letting them air out for 1-2 hours.
2. Add the cashews, melted coconut oil, maples syrup, almond milk, and peppermint extract into a blender. Blend until completely smooth.
3. Line a mini cupcake tray with mini cupcake papers. Fill each cupcake liner half way with the blended filling. Freeze for 45 min- 1 hour.
4. Once the patties are completely frozen, take them out of their cupcake liners and place them on a sheet of parchment paper.
5. Heat the chocolate chips and the 1/2 tbsp coconut oil in a small pan. Stir until chocolates are completely melted.
6. With a fork, scoop the frozen patty and place it into the melted chocolate. Flip so it is completely covered in chocolate. Scoop the patty up and shake off any excess chocolate. Place chocolate covered patty back onto the parchment paper.
7. Option to add topping before the chocolate hardens (shredded coconut, chocolate chips, sprinkles, nuts, etc.)
8. Repeat (quickly) until all the patties are covered in chocolate and then return back to the freezer for 20 minutes. Store in the freezer or refrigerator until ready to eat.
Did you have a certain food that either helped jump start your labor or that helped get you through labor? Let me know in the comment below!