Raw Coconut Crystals...

I can't believe I still haven't posted about this.... I am so scattered with posting new recipes, I AM making them, I even have pictures, just finding time to sit down and document them is taking a back burner. But for those of you still interested, here's a product my sister introduced me to about a year and a half ago. I love to use it as a natural replacement to sugar in baked goods. I use it all the time, in fact it's all I bake with these days. It's simply dried coconut. Not refined, nothing added, it's great.

I use it in everything to cupcakes to banana bread to marinates. Have you ever tried it?? Let us know your favorite uses. If you are interested in getting some, check your local health food store, or better yet, look online for better deals- even better if you have access to an Azure Standard Co-op! I use the Coconut Crystals from Coconut Secret.

Catching up & Continuing the Journey...

Currently I am in a season of learning, experimenting, and honestly, just enjoying my days with my kids and hubby when he's home. I have done a ton of cooking, reading of blogs and cookbooks, and digging deeper into my knowledge and understanding of health & doing our best to take care of the part that is our responsibility. Here's a great video that will shed some light on the recent rapid increase of allergies in our children- soy, corn, dairy and wheat. In this video, Robyn talks about how those crops have been genetically modified (that actual structure of the crop or seed is altered) and thus changing the way it is grown and received by our bodies... leading to an inability for us to accept, digest, and receive its nutrients- hence an allergy or intolerance is born.  Super interesting... check it out... and it will change the way you think about food.

http://www.wimp.com/realfood/

more soon, I hope!

Cowboy Caviar

A recent addiction, a favorite by everyone in our house... big and small alike! Just in time for the Superbowl this weekend... if you are bringing a dish, this would be a great one to share!

Ingredients:
2 Tbsp red wine vinegar
1 1/2 tsp Olive Oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm avacado
1 can black beans
1 can corn
1/3 c. sliced green onion
2/3 c. chopped cilantro
1/2 lb. tomatoes, coarsely chopped
sea salt to taste
a squeeze of fresh lemon juice


Directions:
Dice your ingredients and mix all together right before serving. Serve it with Corn Tortillas Chips as an appetizer or use it  as a dip or use as a filler for tacos with corn tortillas! How about over a bed of cabbage and turn it into a southwestern salad.. the possibilities are endless... and so filling!

Sauteed Lemon Brussel Sprouts

I L-O-V-E brussel sprouts... of course, not boiled, but ROASTED or SAUTEED- they are divine! And if you have written them off because of the stench they used to give off while your Grandma used to boil the life out of them,  give them another chance- you won't be disappointed!

Ingredients:

drizzle of Expeller Pressed Coconut oil
1 small shallot

15- 20 brussel sprouts, washed, halved, and sliced

2 cloves garlic, minced

1/2 lemon, juiced

sea salt and pepper

Directions

These are so tasty and SO quick. Finely slice your brussel sprouts & shallot, and put them in a hot pan with a drizzle of oil. Let them saute a few minutes, then add your sea salt, lemon juice, and garlic. Saute them until they start to brown, but don't over cook or they will become mushy (like your grandma's! ha!) 

P.S. You can totally make these with out the shallot, I don't usually have shallots on hand, so if you are without, don't forgo the recipe, just alter... chop up some sweet onion or go sans- your choice!

Harvest Potato Soup...

It is definitely soup season,  we have been getting our fill this winter, and as I scanned my recipes, I noticed I never posted pictures of this delicious Harvest Soup. So if you are the visual kind, take a peek and give it a whirl!

Ingredients:

1 TBSP butter

1 onion, chopped

1/2 cup green onions, chopped

4 cups chicken broth

4 cups potatoes, diced (any kind, red, yellow, finger, etc)

4 carrots, thinly sliced

2 cups zucchini, sliced

4 cups spinage, torn

s&p to taste

** optional: shreaded chicken (2 breasts in the crock pot; precooked) 

Directions:

In your big pot, melt your butter and then add both of your onions. Cook those over low heat for 5 minutes, covered. Then add your broth, carrots, and potatoes. Simmer those guys for 15 minutes, covered. Next add your zucchini and simmer for 5 more. Then add your spinach and s&P to taste. Let that simmer thoroughly. If you want to add the chicken (all ready cooked), throw that in right at the end with your spinach and let it soak up the flavors. **If you DO add the shredded chicken, you can cook it easily in the crock pot the morning of. I usually just throw 2 breasts in the crock pot, 1/2 cup water and let it cook on high for 4 hours. Then I shred it and throw it into the soup. I also recommend adding more broth to the soup if you use the chicken because the chicken soaks a lot of it up. Also, for the record, I don't measure all the vegetables out, I just eyeball it and it is yummy every time!

Serve with: warm FRENCH BREAD!! This is a great meal in it's self because it has all those hardy veggies, yummy broth, and the chicken for extra protein if you choose to throw it in. 

Spicy Seasoned Sweet Potato Fries....

Here's a fun twist to a good ol' classic, a winter staple in our house- Baked Sweet Potato Fries! Every winter we joyfully receive a 20 pound box of sweet potatoes from my brother-on-law, so we like to try out different variations to change it up and make the 20 pounds enjoyable all season long!

Just like the original recipe, wash and scrub your potatoes (leave the skins on, lots of good stuff for you there) and cut them into french fry sticks. (you could also cut them into cubes, chunks, or chips). Then toss them in a bowl with some expeller pressed coconut oil, sea salt, pepper, some cumin, chili powder, and garlic powder. If you wanna turn it up a notch, add a pinch of cayenne pepper. Toss thoroughly and spread out  in a single layer onto a cookie sheet or roasting pan lined with parchment paper. Bake on 400 for 25- 35 minutes depending how your like your fries!

These were perfectly paired with a bowl of Vegetable Chili, a fun alternative to corn bread!

Vegetable Chili

I loved this recipe as a little change up to the traditional meaty chili. I was actually going to make this recipe without any meat and call it "Vegetarian Style Chili" but at the last minute, some good friends (a family of 6!) came through town and I needed to stretch it as far as I could, so in went a few more ingredients! Either way, it's super tasty and fun to see veggies sprinkled throughout! I served these with "Spicy Seasoned Sweet Potato Fries" which I will post next! Enjoy the goodness!!

Ingredients:
1 yellow onion, diced
2 carrots, diced or shredded
4 stalks celery, diced
2 squash, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup frozen corn
1 can black beans, drained
1 can pinto beans, drained
1 can kidney beans, drained
28 oz. diced tomatoes
8 oz. tomato paste
water to taste or desired thickness
1 tsp dried oregano
2 tsp cumin
2 TBSP chili powder
1/2 tsp salt
1/4 tsp pepper
* I package ground turkey, cooked & seasoned with S & P

Directions:
 Saute your veggies- your onion, garlic, bell pepper, celery, squash, and carrots in a drizzle of expeller pressed coconut oil for a few minutes until they get tender. Then add your diced tomatoes, tomato paste, drained beans and water until you reach your desired consitancy. Then add all your spices and cooked ground turkey (if desired). Bring it to a boil, reduce the heat, and let simmer for 30 minutes to an hour. Enjoy!

Power-Boost Salad...

OK here it is, a new favorite- a great way to add those dark, nutrient packed veggies to your diet! When people talk about "eating the rainbow" to benefit from all the different vitamins and minerals found in the different colors of fruits and veggies, this salad would be on the top of the "rainbow list!" Aren't the colors beautiful?? This will be on my table ALL the time this winter. It is a great nutrient dense, powerhouse salad that will be sure to leave your insides, your taste buds, and your tummy all asking for more! Some of the veggies used in this salad, such as radicchio and kale, can have more of a bitter taste to them, but add the sweet carrots and mapley mild dressing and it's a beautiful combination! Give it a go!

Ingredients: (they are all approximations, use what you have on hand!)
1 crown broccoli, chopped
2-3 large carrots, chopped
2-3 handfuls chopped kale
1/4 wedge radicchio, chopped
1/4 wedge red cabbage, chopped
4-5 stalks celery, chopped
1 handful dried cranberries
1 handful dry roasted almonds

Dressing:
4 TBSP olive oil
2 tsp red wine vinegar
2 tsp apple cider vinegar
2 tsp real maple syrup
1 tsp Dijon mustard
1/8 tsp sea salt

Peppermint Paradise...

So... today is actually Thanksgiving and I DO hope you are having a wonderful time celebrating with family and friends and rejoicing over the MANY things we DO have to be thankful for. I am thankful for my hard-working (at work, at home, and with me!) husband, my sweet kids, my precious family both near and far, dear friends, good health, and the many basic needs that the Lord provides daily for us. And... I am thankful for this time of year. The Christmas Season where we have extra opportunities to love on others, teach our kids about the world near and far, bless those who have little or a lot with our words and actions, a chance to create memories with our Advent Calendar, and some time to relish in the deliciousness of "Peppermint Paradise!" 

 Thanks to my good friends at Trader Joe's (that's actually true, I DO have some really sweet friends there thanks to my frequent visits and their sweet hearts!) they supply me with plenty of peppermint to get my fill for the whole year. I DO love me some peppermint - and if there is chocolate involved, consider it a done deal!

 Here are some of my favorite Peppermint Treats I think you ought to take a peek at if you are a lover of the Christmas Flavor...

Introducing the new and scrumptious "Mini Peppermint Waffle Cookies"... they are bits of waffle cookie covered in a rich chocolate sprinkled with peppermint crumbs...oh, they are dangerous!

Don't forget about the ever-delicious Peppermint Joe-Joe's...

If you want to make your own home made version of peppermint cookies, try these!

Did you know that they make a Peppermint Joe-Joe ice cream now?? Don't buy it if you don't want to eat the whole thing in 5 minutes... it's beautiful!

Also, on a healthier (non-chocolate note!) Trader Joe's has refreshing Peppermint Candy Cane Tea that is fabulous- a flavorful peppermint followed by a hint of sweet vanilla. It's Green tea and it's decaf!

And just for fun... look at these darling treats from here and here...








Don't you just want to put it out for decoration?? The cake stand alone is to die for!!!

Kick off the Holidays...

Here's a little plug for the coolest gig ever.... Kick off your holiday season right by loving on others. This is a really practical, hands-on way to help, bless, love and care for those who don't have much. Check out this ministry called Operation Christmas Child by Samaritan's Purse. It's a great thing to do with your kids, it's a very tangible way for them to see and experience loving others in a real way. We get a (big) shoe box from the closet, then we head off to find treasures and trinkets we think these kids would like. Everything from dolls and cars, to toothpaste, brushes, hair ties, games, cards, and snacks. When the shoe box is full to the brim, we take it to a church drop off point, they include a bible and some stories about Jesus in the child's language, then they ship them all over the world- even the most remote parts!

 Gather your kids around the computer and show them some videos and pictures so they can really SEE where these goodies are going. They will love it. You will love it. And more importantly, the kids who receive the gift will be blessed beyond belief... with just a little shoe box of LOVE.

Samaritans Purse Videos: (Check out "Joy in the Farthest Reaches of the World")
http://www.samaritanspurse.org/index.php/OCC/index/

Samaritans Purse Photos:
http://www.samaritanspurse.org/index.php/In_Pictures/

Harvest Morning Oatmeal

 I love that Fall is here! It's time to change up our morning oatmeal from fresh berries and peaches, to something with a little bit more crunch! How about pomegranate seeds???

We cook Steel Cut Oats at least 3 times a week around here, and while they are cooking we always add a little cinnamon... feeling like a little more Fall-ish flavors?? Add a dash of Nutmeg and top with Pomegranate Seeds. Don't be afraid of Pomegranates, they are so easy to prepare (see "Tip" below), I usually do 4-5 at a time in a cool bowl of water in the kitchen sink and then store them in a Ziplock bag, which makes them a perfect topping for this Harvest Morning Oatmeal! Enjoy!

Quick Tip to De-Seed your Pomegranates: Fill up a large bowl in your sink with cool water. Take your pomegranate and slice it in half with a sharp knife. Submerge one half of the pomegranate in the water and peel back the skin like you are turning it inside out. All the seeds will pop out and because it's under water there will be no spraying or staining of your clothes! Plus, all the seeds will sink to the bottom and all the excess stuff from the inside of the pomegranate will float to the top. Then you can skim off the top of the bowl with you hand and strain the seeds out for eating. I usually do a bunch at a time and store them in a ziplock bag in the fridge to snack on!

Do you have extra Pomegranates, try this delicious salad, one of my favorites for sure!!!

Success Story: Kelly

Meet my friend Kelly. She's about as sweet as they come... and so is her darling family. She called me a few weeks ago ready to make a change with her diet and looking for some help along the way. She had decided she was ready to change her eating habits, and those of her husband, 2 boys and thought she could use a little direction along the way. So I set up a week long meal plan for her, including breakfasts, lunches, dinner, snacks and desserts. Here's a little snip-it of her journey... I thought you guys might enjoy reading about it. And if you are feeling like you relate with Kelly and want a change in your diet, or you are looking for a meal plan or a change up from the normal, than check out the meal  plan at the bottom of her story. 

1. What made you want to change the way you eat?

I enjoy eating healthy and trying new foods, but my husband is picky and does not like very many vegetables. Also, I am not the most experienced cook. :) My mom, who is truly the most fantastic mom, did not teach me how to cook. She did very little cooking when I was growing up; she just did not like to cook. This combination of not having a lot of experience and having a picky eating husband discouraged me from trying new recipes. When I tried to cook healthy, the meals were boring, simple meals. Then we had kids and life was even more crazy and trying to cook new foods was far off my reality radar. Truly, I wanted to learn some better options for my family and I love trying new foods, but it seemed like too big of a mountain to climb with 3 little kids ages three years old and younger. Then a few weeks ago I was reading an article about processed sugar and how it is broken down in the body. That same week my husband and I had a conversation with some of our close friends about a food documentary they had watched about American diets. This further confirmed in my mind it was time to make a change. A light went on inside me and I decided I wanted to cut out a lot of the process foods we were eating, but I needed help. I needed a mentor. I consulted one of my dearest friends, Andrea the author of this blog, and we got started on our healthy eating week long boot camp...cutting out the processed foods and sugars. Andrea made me a one-week meal plan complete with breakfast, lunch, dinner, snack, and dessert.  She also met me at the store and we picked out good snacks and also foods that we could take on the go so that if we were stuck in the car during a meal time we would have options until we made it home. 

2. What was the hardest part about changing?

Since the kitchen often overwhelms me and I did not have many other ideas besides what I was already doing, I needed a plan. I needed to know what I could snack on and cook if I was not going to be able to eat my normal snacks and foods. Now, it was not like we were eating fast food or mac and cheese every night, but we did have our share of cookies and crackers in the pantry. So I needed replacements, but I did not know where to start. I already fed my family fruits and (some) vegetables, but what about more interesting ideas. I had none. I also needed to get my husband on board. He totally stepped up and supported me. Love him!  

3. What was the best thing about your new meal plan?

The best part was that it was complete and stress free because I did not have to come up with the foods we were going to eat...it was all mapped out. The meals were chosen at a cooking level in which I felt comfortable. I also had Andrea who I could call and ask questions if I needed help with the cooking. :)  

4. Did you feel different?

I did feel different. My body processed the food a lot more, uh-hem, efficiently. :) Mentally, it was awesome to know that I had not put junk in my body all day and that my family was eating healthy. It also was a victory to actually eat a whole week cutting out the processed junk and still really enjoy what I was eating. 

5. And do you think you will continue? why or why not.

Yes we will continue. It is going to be slowly. I am slowly going to build up more foods that we all like that fit into this new category of healthy and tasty meals. My husband was really impressed with the fact that the food was healthy and flavorful. I am excited to keep going on this journey. I do admit though that I will sometimes break my own rules...ice cream sometimes sneaks its way into our freezer. :)

Kelly*s New Meal Plan!

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
B: Rice Cakes/ Apples w/ PB (or granola w/       milk)	B: Smoothies  & Eggs	B: Oatmeal &     Fresh Fruit	B: Smoothies  & Rice Cakes (or apples) w/PB	B: Oatmeal &    Fresh Fruit	B: Smoothies  & Eggs	B: Breakfast        Burritos
L : Grilled Cheese, Tuna or PB & Honey Sandwiches w/ carrots, bells & cucumbers dipped in hummus	L: Hummus Sandwiches in Pitas with cucumbers, sprouts, bells, basil, etc. with nuts and fruit	L: Leftover    Taco Salad	Left over Pesto Pasta w/ apple & baby carrots	L: Leftover   Greek Salad Stuffed Pitas	L: Leftover    Mexican Lasagna & Baby     Carrots	L: Leftover Santa Fe Salad
D: BBQ chicken, Sweet Potato Fries & Salad or Corn on the Cob	D: Taco Salad	D: Pesto Pasta or Spaghetti w/ broccoli, squash or asparagus	D: Greek Salad Stuffed Pitas	D: Mexican      Lasagna & Green Salad	D: Santa Fe        Salad	D: OUT! (Chipolte or Coconut Joe’s)
Snacks/Dessert: * Fruit/Veggies * Mango Ice    Cream	Snacks/Dessert: * Apples & PB * Dried Apricots & Choc. Chips	Snacks/Dessert: * Lara Bar * popcorn	Snacks/ Dessert: * pistachios * Banana Whips	Snacks/Dessert: * Trail Mix * Popcorn	Snacks/Dessert: * Rice Crackers * Banana whips	Snacks/Dessert: * Granola Bars *TREAT!    IceCream

And the WINNER is...

The Winner of the Sippy Cup Cleaner Giveaway is....

    The Ryska Family! 

Congrats!! Keep your eye for it in the mail!

   Thanks to all who participated!!!

*Winner was chosen by using  http://www.random.org/*

Did you HEAR???

Just incase you live near a Trader Joe's and you are moderately to majorly obsessed... here's a heads up....they now carry KALE AND GLUTEN FREE BREAD!!!! Can you believe it?? Check it out, it's even printed in their Fearless Flyer... TWO GREAT NEW additions in one MONTH!!! I can hardly stand it!

** If you are wondering what to do with kale, you can add it to a salad, it can be sauteed, it can be hidden in apple sauce, it can be made into chips, added to soups or smoothies and it's packed with nutrients that will make your body happy!

** And I think their Brown Rice Gluten Free Bread comes in two options: 1. Whole Grain Brown Rice Bread 2. Multigrain Brown Rice Bread.... it's dense and heavy, but it's great toasted if you are trying to avoid gluten!

Homemade Pesto Pizza

This cooler weather calls for a toasted pizza bursting with flavor!

Try branching out, letting go of the traditional marinara pizza sauce, or maybe even the BBQ pizza... it's time to meet Pesto Pizza.

Pizza Dough Rolled out with Pesto Sauce, Sauteed Onions & Green Peppers

 Add the tomato, chicken, and cheese

 Bake at 450 and you are done!

Ingredients: (this will make 2 pizza's)

2 rounds of pizza dough ( I used Trader Joe's pre-made whole wheat dough)

mozzarella cheese, shredded

cooked chicken, cubed (see below)

1 tomato, diced

1 green onion, chopped

1/2 sweet onion, chopped

pesto pizza sauce (see recipe below)

Pesto Pizza Sauce:

1/4 cup olive oil

1/2 cup pine nuts

2 cups fresh basil

3 cloves garlic

Cooked Chicken:

This recipe is great if you have left over chicken from another dish, if not, here's what I did. I baked a package of chicken that was seasoned with sea salt, pepper, and garlic powder in a Pyrex dish, then cubed it. I used half for the pizza, and saved half for the next night's salad. Two meals in one :)

Directions:

If you are using a premade pizza dough, see directions, but the TJ's one will tell you to take your dough out 20 minutes before to let it rise. In a Vitamix or food processor, make your pesto pizza sauce. Then,  on a floured cookie sheet, roll out your pizza dough and spoon on your pesto sauce. You can either add your onions & green peppers raw or saute them for 2 minutes in a drizzle of Grape Seed oil ( I prefer them sauteed with a little s & p!). So, next add your sauteed green peppers, your onion, and your fresh chopped tomato. Sprinkle with Mozzarella Cheese and bake for 12 minutes on 450 until cheese is melted and bubbly, golden brown! YUM! 

Sippy Cup SAVER!

I am slowing down on my posts, my babes are keeping me busy and to be honest,  I have been enjoying fine tuning some old favorite recipes (stay tuned for some "tweaked" posts when I share about changes I have made to "Old Faithful" Recipes) but for now, I have a surprise in store for you!

 Are you ready for the ULTIMATE SIPPY CUP CLEANING TOOL EVER??? This is it... Meet OXO's Sippy Cup Cleaner Kit... ain't she cute???

So, I stumbled upon these at one of my excursions to Home Goods. How cool are these!? They are great for the sippy cup that goes unnoticed under the couch for a few days {gulp... weeks} and has things growing on the inside, these fine, narrow little brushes get in all the right places, even the holes in the top!!!!

But my personal favorite use, is.... SMOOTHIE CLEANING! Do the inside of your sippy cup straws ever get plastered with dried smoothie, making it virtually impossible to get it clean?? Or do you ever get seeds stuck in the tiny holes in the top??  NO LONGER my friends, this tool will save your ... sippy cups LIFE- guaranteed!

Time Saving Tip #4

I recently starting making "Smoothie Pouches" mostly because I am trying to be effiecient in the kitchen and trying to cut down on time spent doing the same things over and over- effieciency is part of eating well. If it's too hard, too time consuming, or too strenuous, most likely we won't stick with it. So here's my latest idea.

Time Saving Tip #4: Smoothie Pouches

I package up my smoothie ingredients once a week into 5 bags (Quart Sized Ziplock). I make sure I have ripe bananans for all the bags and then I add my allotted frozen fruit and veggies. Here's where a big time saving tip comes in. I have started freezing my veggies in ice cube trays to make 'veggie cubes" that can be tossed into smoothies. Now, don't get me wrong, I LOVE having fresh veggies in my smoothie (versus frozen because you loose a little food value when you freeze) but, on days when I don't have any "smoothie friendly" veggies left on hand these Kale Cubes in handy!

 Here's how to make kale cubes:

Add one peeled orange and an entire bunch of rinsed and de-stemmed kale to your Vitamix and blend until smooth. Scoop out with a spoon into ice cube trays and freeze. Then add 2 -3 cubes to your smoothie pouches.

So in each veggie pouch you would find something like this: 1 banana, frozen blueberries (1/2 cup), frozen pineapple (1/2 cup) frozen peaches, and 2 kale cubes. That means when I go to make my smoothie first thing in the morning, I just dump in the pouch and add my coconut milk, water, flax seed, and any other fresh veggies, like a few tomatoes or a chunk of red cabbage and away we go!

This makes making smoothies every morning not so daunting- it's also great to prep if you have a husband who's a little shy on the Smoothie Making Task- this is error proof!

Here's some proof that your kids will gobble them up!

Side note: If you juice, I use to do this with my veggies for juicing. I would wash & cut my carrots, celery, etc. at the beginning of the week and store it with a papertowel in a ziplock. Then they would be ready to juice every morning!

Time Saving Tip #3

Time Saving Tip #3: Meal Planning

Meal planning. Honestly, that is my saving grace. Meal planning is the ticket... it saves you time, it saves you money and it saves you stress as well as probably some inches too! Here's why!

If you meal plan you are less likely to waste ingredients or have ingredients go bad before you get to them. You are also less likely to binge on something not so healthy or resort to eating out or calling in pizza which could save you some inches on your bod too! It also means that planning ahead will also save you money because you won't be buying things you don't need and you won't be throwing things out! It means that once the week starts I go into "autopilot" and just make what's on the list, which means a whole lot less thinking, pondering, or frustrating searching through the fridge trying frantically to come up with what to feed my family!

Here's some tips that I have found to be helpful. I subscribe to "Abundant Harvest Organics" which is a veggie drop box once a week that arrives on Saturdays. So, I take inventory of that and then sit down on Saturday or Sunday to look through my recipes collection (this blog!! ha!) and I pick through things that incorporate our veggies from our box. Then I write up a list of meals Monday- Friday on one side of a paper and a list of ingredients on the other side. Then, when I head off to the store, I only buy what is on my "list side" of the sheet, rarely does something make it into the cart that's not needed or recorded on the list (except for the dark chocolate something that is always welcome to take a gander in my grocery basket!). When I get home from the store, I put paper with the meal list up on the fridge to navigate my week! Simple as that. Give it a whirl, I am sure you will find it helpful- and easy too once you get into a groove! 

Time Saving Tip #2

I am always a fan of getting the most "bang for you buck" so this Time Saving Tip is at the top of my charts! I started doing it when Baby #2 was on his way, I would double up my soups- eat one for dinner and freeze the other for a different night down the road when I was to tired to cook!

Time Saving Tip #2: Multiplying Meals

Photo borrowed from http://chefann.wordpress.com/

Whenever you are making a stew, soup, chili, or different dish that freezes well, get out a second pot and double it. You will thank yourself the following week when you have a home cooked meal with no effort at all! And, it works great when you buy a bag of carrots or a large stalk of celery or an extra large onion- because you end up using all your ingredients between the two pots and nothing is wasted or goes bad! It's perfect for this time of year... welcome Fall!


What about you... do you have any time saving tips you use to make your kitchen time as efficient as possible??? Share with us!

Time Saving Tip #1

I know it's been a while since I posted, I do have a few recipes to share, there are just a lot of other things on my.... plate :) .... but I will try to get around to it! For now, let me share a few tips that make my time in the kitchen a little more efficient!

Time Saving Tip #1: Planning Lunch Ahead

For dinner lots of nights, we have a big salad as the side dish if not a main dish with some meat, beans or lentils on top. So, as I am making the big salad for dinner, I take out 2 extra containers (one for me & one for my husband or daughter- or whoever is in need of lunch the next day) and I make all 3 salads at once. Then I snap on the lids (without dressing it) and into the fridge it goes for lunch the next day! It's a great way to ensure you a healthy, filling, nutritious meal for you and the ones you love the next day without the headache or frustration of digging through the fridge come lunch time!