coaching busy moms through postpartum and beyond

Archives: Recipes

Simple Homemade Sunbutter

Simple Homemade Sunbutter

Peanut butter is sometimes too much flavor for me, and so I’ve been buying almond butter and other expensive nut butters for the past few years. I found out though that I can buy a big bag of organic , raw sunflower seeds from Azure […]

Flavor Punchin’ Chickpea Masala

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple […]

Dad’s World Famous Breakfast Skillet

Dad’s World Famous Breakfast Skillet

Growing up, my dad had a number of “world famous” dishes: his “world famous” ham bone soup, “world famous” sandwich, and, getting to my point, “world famous” skillet. He’s a dang good cook and can whip something up out of just a random group of ingredients in the fridge.

I wanted to re-make his skillet and lighten it up a bit and it. is. delicious. This recipe is awesome for breakfast, brunch, lunch or dinner and is SO easy to cook. It actually only took me the time it took to cook it because I prepped the veggies on my prep day (which I teach extensively in my 1:1 coaching).

Check out the recipe and let me know what you think!

Print Recipe
Dad's World Famous Breakfast Skillet
Instructions
  1. Medium dice the onions, bell peppers, and sweet potato (about 1/2" pieces). Keep the sweet potato separate from the peppers and onions
  2. In a large skillet pan, heat 1 tablespoon of the olive oil and add the garlic, peppers, and onions. Cook for just a couple of minutes until they just barely start to soften up
  3. Remove the peppers and onions and set aside. Add the remaining tablespoon of olive oil and add the sweet potatoes. Stir around to coat all the pieces with olive oil. Allow to cook until starting to soften, about 10-15 minutes and stirring occasionally.
  4. Add the peppers and onions back in and stir around to combine with the sweet potatoes. Season with paprika and salt and pepper to taste.
  5. Make six little divots with a spoon in the veggies and crack your eggs into them. Season the eggs with salt and pepper and sprinkle with a little extra paprika. Cover and cook on low until yolk is cooked to your desired done-ness.
  6. Serve topped with avocado, diced green onions, cilantro, hot sauce, etc.
Simple, Creamy Tahini Dressing

Simple, Creamy Tahini Dressing

One of the things I missed for the longest time after giving up processed foods was a good salad dressing, especially a creamy salad dressing (talkin’ to you, ranch dressing). I tried a couple of times mixing up olive oil and lemon juice and salt […]

Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]

Kid-Friendly Green (ish) Juice

Kid-Friendly Green (ish) Juice

My toddler, as I’m sure many kids around his age do, has suddenly become extremely picky. Want to know the truth of what he will eat that will expose that we are not always as healthy as we seem? His without-a-doubt-will-eat foods are: almond butter and banana toast, Chik-fil-a nuggets, apples and almond butter, pizza, M&Ms, oatmeal, and sometimes a lentil or bean burrito. The only thing that gives me any hope of his health and survival is that he will drink the smoothies I make every morning and eat baby carrots if I trick him into while he’s distracted watching TV.

It’s bad.

BUT! He will also drink this juice that I make. This one definitely has a bit more sugar in it than the healthiest green juices out there, but it’s also packed with a bunch of other veggies that I would never in a billion years get him to eat plain.

I sneak a CRAP TON of kale or other greens in, a whole cucumber, celery, ginger, and part of a lemon. He’ll usually drink a whole glass and ask for more with a little green-juice mustache he gets when he drinks this. When juicing, it’s important to focus more on the greens (like kale, spinach, celery, cucumber, etc.) which are rich in chlorophyll (a primary source of fuel for our bodies), magnesium, calcium, and Vitamins A, K, and C. Greens like kale also boost detoxification in the body, helping to flush out toxic carcinogens (substances capable of causing cancer inside of our bodies). All of these amazing phytonutrients, when stripped of the fiber during juicing, have nothing slowing their absorption and therefore RUSH into our blood streams, flushing out our liver and flooding our body with powerful sources of detoxification. When we use too much sugar in juicing, that also rushes directly into our bloodstream and cells, which not only spikes our blood sugar levels, but adds to a more acidic environment perfect for disease, cancer, fungi, etc.

BUT. If you want your kiddo to drink the “green” part of the green juice, you’ve got to add some of the good stuff; hence the apples, carrots, and orange.

If you don’t have a juicer, check out my recipe notes for how to juice using a blender.

One last note: if possible, use mostly organic ingredients when juicing. You are packing A LOT of produce into just a few glasses of juice, and everything in that produce (including chemicals and pesticides) will be extremely concentrated.

Print Recipe
Kid Friendly Green (ish) Juice
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Run all ingredients through your juicer and enjoy right away! You can store and drink later, but it is most nutrient-dense right after juicing.
Recipe Notes

If you don't have a juicer, you can blend all of the ingredients up in a high speed blender and strain it through something like a nut milk bag or a very fine mesh strainer. The only disadvantage of that is that blenders will often heat the juice up too much, resulting in some damage to the nutrients. However, if a blender is all you have, it is still worth using because you'll still definitely get some of the benefits out of the juice. 

Family Favorite Red Lentil Tacos

Family Favorite Red Lentil Tacos

I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you […]

(Actually Delicious) Quinoa Mango Black Bean Salad

(Actually Delicious) Quinoa Mango Black Bean Salad

While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe
My "Go-To" Yellow Thai Curry
This is a great, easy "beginners" curry. It's warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I've added whatever I have in my fridge: mushrooms are delicious in this, broccoli cooks up nicely, etc.
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt the coconut oil on medium-high heat
  2. Add the diced onion and cook until starting to soften, 2-3 minutes
  3. Add the garlic and ginger and cook until fragrant, about 1 minute
  4. Add the curry paste and stir until coating the onion
  5. Add the coconut milk and stir until well combined with the curry paste. Add all vegetables except for the peas and the beans. Stir in the tamari, the turmeric, and the pure maple syrup, reduce heat to low, cover, and simmer until potatoes and carrots are soft, about 20 minutes.
  6. Stir in the beans and the peas and allow to heat through, about 5 minutes
  7. Serve over brown rice or grain of choice, garnish with cilantro, and enjoy!
Almond Butter Granola Bars

Almond Butter Granola Bars

I LOVE these granola bars. Even better? My toddler LOVES these granola bars. Plus, they are vegan and gluten-free! They are easy to make at the beginning of the week and then store in the fridge for a few days as an awesome, protein-and-omega-rich, magnesium-packed, […]