Thursday, June 28, 2018

Summer Fresh Seven Grain Salad

Report this ad
  • 1/2 cup uncooked green or yellow lentils (6.5 oz cooked)
  • 1/2 cup uncooked wheatberry (4 oz cooked)
  • 1/2 cup uncooked green mung beans (5 oz cooked)
  • 1/2 cup uncooked brown rice (6 oz cooked)
  • 1/2 cup uncooked couscous (6 oz cooked)
  • 1/2 cup uncooked navy beans (4 oz cooked)
  • 1/2 cup uncooked adzuki beans (4/6 oz cooked)
  • 1/2 cup uncooked black turtle beans (4 oz cooked)
  • 1/2 cup uncooked pearl barley (5 oz cooked)
  • 1/2 cup chopped green onions
  • 1/2 cup chopped red pepper
  • Salt and pepper
  • Sauce
  • 10 tbsp. canola oil (or avocado)
  • 6 tbsp. soy sauce
  • 8 tbsp. vinegar
  • 4 tbsp. honey
  • Salt
  • 2 tsp. turmeric
  • 1/2 tsp. cumin
  1. Toss all the beans, grains, and veggies together.
  2. Whisk all the sauce ingredients together. Combine with salad mixture and chill until ready to serve. You can use more or less sauce based on your preferences.
This makes a BIG batch, so you can always halve it for individual use 🙂 If you find the salad too dry, whip up another half batch of dressing!

I know not all of these grains/beans can be found canned, but for the most part I consider this a super simple salad. Whether you go the from-scratch route, or the canned route, you will not regret your decisions! This will be coming out all autumn long!

Tuesday, June 5, 2018

Cheeseburger Soup


  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta process cheese
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream


In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Test Kitchen Tips
  • Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
  • To prevent soup from curdling, remove from the heat before adding sour cream.
  • Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.
  • Thursday, May 31, 2018

    BEST Chia Seed Pudding!


    • 1 cup (240g) full-fat coconut milk
    • 1 cup (220g) almond milk (*)
    • 2 tbsp maple syrup (**)
    • Pinch of sea salt
    • Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
    • 1/2 cup chia seeds
    • For vanilla: 1 tsp vanilla extract
    • For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
    • For matcha: 1 tsp matcha powder


    1. In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
    2. Add the vanilla, cacao, or matcha powder. Blend to combine.
    3. Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
    4. Transfer to a jar and refrigerate overnight (or at least 4 hours).
    5. Serve with toppings of choice and enjoy!

    Monday, March 5, 2018

    Maple Vinagrette recipe

    Moms Greek Salad

    Greek Salad
    ¼ cup olive oil (cold pressed is best)
    4 tsp lemon juice (fresh is always better)
    1 ½ tsp dried leaf oregano
    Salt and freshly ground pepper to taste

    3 large ripe tomatoes, chopped
    2 cucumbers, peeled, and chopped
    1 small red onion or 2 green onions chipped
    Feta cheese
    Black olives

    Thursday, November 23, 2017

    Mexican Chicken and Rice Casserole

    Kid favorite: Recipe found here

    • 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
    • 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
    • 1½ cups Chicken Broth
    • 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
    • 1 cup frozen Corn
    • 1 15oz can Black Beans drained and rinsed
    • ¼ cup fresh Cilantro chopped
    • ½ tsp Cumin powder
    • ½ tsp Chili powder
    • ¼ tsp Sea Salt
    • ¼ tsp Black Pepper
    • 1¼ cups Mexican Chedder Cheese
    • 2 Tbs Coconut Oil
    • Toppings:
    • 1 Avocado pitted, skin removed and diced
    • 1 Tomato diced
    • 1 Lime cut into wedges
    • Add any other topping you prefer, sour cream, more salsa, etc.

    1. Prepare Rice.
    2. In medium sauce pan add 1 cup Basmati Rice and 1½ cups Chicken Broth.
    3. Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
    4. While the Rice is cooking, prepare chicken.
    5. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
    6. Cook until no longer pink in the middle, about 10-15 minutes.
    7. Preheat oven to 375 degrees
    8. In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
    9. Mix in 1 cup cheese.
    10. Add to lightly grease 2 quart casserole pan.
    11. Top with remaining cheese.
    12. Bake for 15 minutes.
    13. Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
    14. Enjoy!

    Thursday, October 20, 2016

    Crockpot Chicken & Leek Stew

    Serves: 6

               9    chicken drumsticks, skin removed

    Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.

    Adapted from: