This recipe is not difficult, but it does take a lot of time. I usually divide the prep into two separate days. I make the chicken and stock on the first day. On the second day I make the mashed potatoes and use the stock and chicken from the first day to create the creamy chicken vegetable mixture. Then I assemble the casseroles and freeze. It’s a major investment of time but it yields five 9×13 pans of delicious, quick dinners you can grab out of the freezer and throw in the oven for a yummy, hearty meal at the end of a long, hard day. Continue reading Bulk Chicken Pot Pie with Mashed Potato Crust
The first time I had these Cowboy Beans I was blown away. They are the perfect combination of hearty, comforting, and tasty! Nutritionally, they are packed with a load of protein and fiber . They even have a hefty bit of veggies added. To keep things as healthy as possible, use organic, nitrate free bacon and chorizo sausage. Even better, use a chicken or turkey version of the bacon and sausage if you can find it (although the flavor will be somewhat different). These beans are absolutely lovely and the most satisfying when served with the suggested toppings. If you want to make this dish even better, pair the beans with Sweet Whole Grain Corn Muffins with Jalapenos. I dare you to try this. You’ll never look at beans the same way again! Continue reading Cowboy Beans (Frijoles Charros)
These Sweet Whole Grain Corn Muffins are beautiful in every way. Not only do they incorporate whole cornmeal and whole wheat, they have an unexpected punch of flavor from the added fresh corn and jalapenos. Of course, you could omit the fresh corn and jalapenos, but I promise the result won’t be nearly as interesting! These muffins make the perfect accompaniment to Cowboy Beans and to most soups in general. Continue reading Sweet Whole Grain Corn Muffins with Jalapenos
This is a delicious, wholesome variety of homemade organic chicken soup that contains nothing artificial. There are no boxed broths or msg-laden boullions involved (will be even better when I can use our own farm-raised chickens). It is truly lovely to indulge in bite after bite of everything that is good and nothing that is not. Although this recipe has many steps and is a two day endeavor, all of the steps are easy. If you try this even once, I am sure it will go to your list of favorites. Continue reading Organic Chicken Soup from Scratch
This is truly a decadent chocolate cake! The added bonus? It includes yummy, nutritious ingredients such as quinoa, lucuma, and chia seeds. No one will ever guess that this indulgent dessert is loaded with a dose of wholesomeness, too. We were invited to a pot luck meal last year where everyone was supposed to bring a “healthy dish”. We brought this chocolate quinoa cake and people gave us grief about not complying with the request for healthy items only. They were extremely surprised to find out that the cake was made primarily of quinoa and that most of the ingredients are nutritious. Continue reading Chocolate Quinoa Cake with Lucuma
These are quite possibly the best appetizers ever. This is also the perfect kind of appetizer to make a whole bunch of ahead of time and have waiting in the fridge . When your guests arrive, just pop them in the oven and you’re ready to entertain! Continue reading Jalapeno Poppers with Bacon, Pineapple, and Barbeque
We planted blueberry bushes in the backyard several years ago and are so thankful we did! Around late June or early July each year we enjoy watching the berries ripen on the bushes and seeing the shear weight of the berries pull each branch out and down toward the ground. This Blueberry Cobbler with Flax and Chia recipe is beyond simple and makes great use of all of the blueberries weighing down those bushes outside. Continue reading Blueberry Cobbler with Flax and Chia
Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
- 1 large organic onion, diced
- 3 organic stalks of celery, diced
- 5 organic cloves of garlic, minced
- 10 oz of organic carrots, shredded
- 8 oz nitrate/nitrite free organic ham, diced
- 1 qt. of organic chicken broth
- 2 cups water
- 1 TBSP curry powder
- 2 TBSP Sugar in the Raw
- 1 tsp freshly cracked pepper
- 1/2 tsp cayenne pepper
- 1 tsp dried sage
- 1 tsp dried thyme
- Place all ingredients into a large crock pot.
- Stir lightly to combine.
- Cook on low setting for 6-8 hours.
- Use immersion blender to smooth out some of the chunks, if you like. I leave mine lumpy and just mix it a bit with a spoon.
- Garnish with a dollop of fresh organic plain yogurt, or some shredded cheese, if desired.
BULK COOKING INSTRUCTIONS
For Bulk Cooking, I quadruple this recipe using two large crock pots. In EACH crock pot I add:
2 large onions, diced
6 organic stalks of celery, diced
10 organic cloves of garlic, minced
20 oz. organic carrot, shredded
16 oz. of nitrate/nitrite free ham, diced
2 qts. chicken broth
4 cups water
2 TBSP curry powder
4 TBSP Sugar in the Raw
2 tsp freshly cracked pepper
1 tsp cayenne pepper
2 tsp dried sage
2 tsp dried thyme
Cook as directed above. Cool completely and divide each crock pot contents into two gallon-size freezer bags, yielding four bags in all. Lay flat and freeze to stack horizontally. Don’t forget to label your bags with date and contents.
FREEZER TO CROCK POT INSTRUCTIONS
Take frozen soup out of freezer and run under warm water long enough for the soup to release from the sides of the bag. Cook in your crock pot on low setting until warmed through and steaming hot.
- 12 Beets (or however many you can fit in bottom of crock pot) , variety of your choice
- Scrub beets well and place in crock pot.
- Cook on low setting for 12-16 hours, or until beets are tender when pierced with a fork. Time will vary depending on the size and variety you have chosen.
- To peel beets, run under cold water while rubbing skins off with your fingers.
- Eat as is, or use in desired recipe.
- 1 stick organic salted butter, melted and cooled
- 3/4 cup soft white wheat berries (or use 1 cup whole wheat flour)
- 1/4 cup organic flax seed
- 1 cup brown sugar
- 1 organic egg
- 2 tsp vanilla
- 4 TBSP organic maple syrup
- 1/4 tsp natural salt
- 1/2 tsp aluminum free baking soda
- 1/4 organic baking powder
- 1/4 cup of dark chocolate chips (optional)
- Preheat the oven to 350 degrees F.
- Grind the wheat into flour in your Nutrimill
- Grind the flax seed.
- In a large bowl, combine the flour, flax seed, salt, baking powder, and baking soda
- In a separate bowl, whisk the egg and vanilla together.
- Continue to whisk the egg mixture while adding the maple syrup and and the melted butter.
- Add the brown sugar to the wet ingredients while stirring to dissolve the sugar crystals.
- Pour the wet ingredients into the dry ingredients and mix to fully incorporate.
- (Stir in chocolate chips at this time if desired)
- Spread the batter into a greased 8 or 9 inch round pie pan or Pyrex dish.
- Bake for 25-30 minutes or until the center is firm to the touch and the edges are golden brown.