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Recipes

Chicken Broth

If you want your soups to have more flavor and nutrients, then get out your instant pot for some homemade chicken broth! Simple to make and only takes 30 mins! If you don’t have an instant pot though, that’s totally ok, you can make this recipe in the crock pot. Both deliver a tasty broth, it just depends on how much time you have. Crock pot broth takes 24 – 36 hours and instant pot broth takes 30 mins – 2 hours. When I first started making broth I kept it simple by using the leftovers of a whole roasted…
Fri, Mar 16, 2018
Katie
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Broccoli Soup

Broccoli soup! A basic soup that packs a veggie punch! And I love soup! Mainly because every recipe includes bone broth. One of the best concoctions for healing the gut lining and providing you with those essential amino acids. I’m constantly making chicken broth and it’s one of those homemade things that I always have on hand. Boxed chicken broth is just so weird, especially after you’ve had the tasty homemade stuff. Plus, I love to load my chicken broth up with ginger, garlic, and turmeric for extra oomph. No boxed chicken broth is ever going to care about…
Fri, Mar 16, 2018
Katie
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Pumpkin Seed Pesto

This is one of those simple recipes that transforms a dish. I love to have it on hand for salad dressings, pizza sauce, topping eggs, boosting marinara’s, and marinating chicken. Every time I make this recipe, I double it, so I have enough to freeze. Basil wilts quickly, but turning it into pesto extends its shelf life. And the great thing about the freezer is that your pesto will store for 3-4 months. This gives you adequate time to use it all up. And if you’re not looking for long term storage, but want it to last a few extra days…
Tue, Jul 18, 2017
Katie
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Kale Shake

This kale shake is my go to. I’ve provided a few different options, but a few things remain constant. Number one, the frozen banana. It provides the creamiest texture and adds just the right amount of sweetness. If I’m making this shake for myself, I use 1/2 a frozen banana. Number two, the blueberries. A great low sugar fruit that’s high in nutrients. I use mainly blueberries with a few mango chunks thrown in. Sometimes I leave the mango out completely and it still tastes great! Number 3, the lemon with the rind in tact. It cuts the bitter greens.
Wed, May 11, 2016
Katie
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Almond Milk

Almond milk is a great alternative to dairy. I’ve been making my own almond milk for years and I love that it’s preservative free and adaptable. Sometimes I add sweetener, but most of the time I leave it plain and it’s great! Modify this recipe to suit your needs and I think you’ll make it a staple in your home too. Print Almond Milk Almond milk is a simple recipe that can be easily modified. You can leave it plain, add flavorings, sweetener, or even play with the water amount for consistency. It really…
Wed, Dec 09, 2015
Katie
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Recipe Share: Russ Crandall’s Chicken Parmesan

Follow me on Instagram? Then you know how much I love Russ Crandall’s Paleo Cookbooks. Between The Ancestral Table and Paleo Takeout I get all my global food fixes- from American classics to Asian with everything in between. Russ’ recipes always turn out delicious, are easy to follow, I adore his helpful tips, and I especially like the ingredients he uses. I’ve expanded from the Paleo Diet and now include rice and full fat, grass-fed dairy into my diet. Russ’ books use these ingredients and I really like the flavors they yield. His recipes…
Tue, Aug 11, 2015
Katie
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Slow Cooked Red Beef Curry

After spending a year in Thailand, I’m on the constant search for curry recipes that transport me right back. And this recipe not only takes me back to Thailand, it takes me back to my Thai mom Nui’s restaurant in Phuket Town. I spent a few days with Nui learning how to cook Thai food and man do I miss her and her cooking! Nui and I cooking She has this great restaurant that serves a variety of slow roasted curries over rice noodles. When you sit down to eat, you get to choose from at least 10 different…
Mon, Feb 23, 2015
Katie
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Prep and Store Healthier Greens

I’m currently reading, Eating on the Wild Side: The Missing Link to Optimum Health, by Jo Robinson. One of the things I’m taking from it is how to maximize the nutrient value of my food. According to the “How to Store Lettuce” section, by preparing your lettuce and kale the way I share below, you will increase the nutrient value of your greens and they will store longer. It takes about 15 minutes to prep everything, but the process becomes more streamline once you get the hang of it. It will…
Tue, Jan 21, 2014
Katie
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