These little morsels are vegan, gluten free, paleo, and super yummy. Magpie and I made a batch to bring to our friends’ New Years Eve party and they were a big hit! They’re easy to put together, and once you have the ingredients in your […]
Because sometimes you feel snacky. Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and all from the pantry.
Let’s be clear, this was not a gourmet creation, it was a more of a functional meal. Food as medicine.
Maybe not the pumpkin soup recipe you want to serve for a fancy dinner party, but perfect for today’s case of a less-than-perfectly functioning digestive system, or just a quick pick-me-up. The bone broth really helps soothe inflamed or upset intestines, the pumpkin provides some easy-to-digest bulk.
Nothing beats homemade bone broth, but these days I’m a busy mom on the go, and especially in summer time I’m not one who always has a pot of broth simmering on the stove. My freezer supply from this winter is gone. So I try to always keep some store-bought broth in the pantry for occasions such as this.
1 single serving chicken bone broth (I used the lemongrass flavor because that’s what was in the pantry)
1/2 can pure pumpkin
a couple pinches of salt to taste
I added a dash of cinnamon and dried ginger too.
Stir it all together in a small pot until it’s warmed to your liking. Taste and adjust seasonings. You’re ready to eat.
- a bit of maple, honey or coconut palm sugar (not for AIP)
- a couple tablespoons pure coconut milk
- different spices or herbs depending on your mood and your digestive situation
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but […]
Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry).
Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and the lamb stew in the previous post.
3 cups thinly sliced & roughly chopped green cabbage
1 tablespoon ghee or vegan butter-flavored coconut oil
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon salt (check out this link for natural sea salt with iodine added)
2 – 3 teaspoons fresh squeezed lemon juice
In a skillet (one with a lid) heat the ghee or coconut oil until melted and shimmering.
Add the mustard seeds and let them sizzle until the begin turning grey and popping.
Add cabbage, turmeric and salt and sautée for 3-4 minutes. Turn heat to low, cover pan, and let cabbage cook a few more minutes until tender.
Stir in the fresh lemon juice and serve.
Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.