Roasted Chicken and Potatoes

Roasted chicken on a bed of cubed potatoes, with plenty of butter, thyme, rosemary and garlic… Yum! This is one of our favorite go-to meals and we eat it all year long. If you don’t know much about cooking, don’t worry! I’ve taken tons of pictures to walk you through it step-by-step.

I’m going to be honest and tell you that I NEVER measure. For you ladies (or gentlemen) who are new to cooking I’ll do my best to guestimate for you. 🙂

Ingredients: Chicken, any size (free-range from a small farm is best) Potatoes, 1 to 2 pounds (we like “new” potatoes, which are just small, young potatoes) 1/2 to 1 cup of butter, room temperature (from grass-fed cows, if possible) 6 to 8 cloves of garlic, chopped or minced 2 tablespoons fresh thyme, chopped (or 1 1/2 tablespoon dried) 3 tablespoons fresh rosemary, chopped (or […]

DIY Flavored Oatmeal Packets

I’ve often heard people say that they just don’t have time to make a healthy breakfast that tastes good. This week and next I’m going to give you some fun ways to make delicious and healthy breakfasts, fast! This week it’s oatmeal.

When everybody likes something different or the family is eating at different times, those prepackaged flavored oatmeal packets can be appealing. Don’t do it! They are not only crammed full of unnecessary sugar, but they have next to no nutritional value. Instead, have a breakfast prep party!

What You’ll Need: organic old-fashioned rolled oats baggies or 1/2 pint jars dried fruit (apples, pears, bananas, raisins, dates, cherries, apricots, strawberries, pineapple, etc.) nuts (peanuts, pecans, walnuts, macadamia nuts, almonds, etc.) spices (cinnamon, nutmeg, cloves, powdered ginger, pumpkin pie spice, etc.) sweeteners (make brown sugar by mixing 2 parts rapadura with 1 part molasses- you’ll get lots of minerals!) […]

Campfire Frittata

Do you think that camping means you can’t eat delicious, healthy food? Trust me, you can! And it’s easy, too. We whipped up a frittata in no time, for a hot and filling breakfast.

How delicious does that look?! Frittatas are basically baked eggs with tons of yummy ingredients. I’ll tell you what we used, but be creative and try out different combinations. Here’s a Mexican Frittata!

What you’ll need: A campfire or grill A camping pan (8 to 12 inches wide) 2 to 3 eggs per person Butter or olive oil Fillings (we used asparagus, mixed mushrooms and blue cheese) Seasonings (we used sea salt, but you can add herbs, too) What to do: If using a campfire without a grate, level one side of the fire to set the pan on the wood/coals. Put a few tablespoons of butter or olive oil in the pan and add […]

Cinnamon Raisin Swirl Bread

How delicious does that look?! Making cinnamon raisin bread is fun and easy, but it looks so impressive! Here’s how to make it yourself.

Make a bread dough of your choice (here’s what I used) and let it rise. Punch down the dough and then roll it out into a rectangle. The short end should be small enough to fit in the bread pan. Brush melted butter onto the dough. Sprinkle a cinnamon and sugar mix evenly on the dough (I used about 1/8 cup sugar to 1/2 tablespoon cinnamon). Sprinkle raisins, if desired, evenly. Just use as many as looks good to you. Roll up the dough tightly, started from the short end (so it will fit in the bread pan!). Pinch the ends together and place the loaf gently in the pan and let rise until double, then bake according to the directions for your dough.

That’s […]

Smoothies, the “Real” Food Way

I have always LOVED a good smoothie. There is just something so indulgent about the creamy blend of fruits and flavors. Before we switched to real foods, I thought I was making a healthy choice by buying the prepackaged smoothies from the grocery store. Just the thought of all of the sugar, artificial flavors and pasteurized dairy makes me cringe! In fact, I’m pretty sure that my tastes have changed so much during this one year of eating real foods that I wouldn’t even like the store-bought smoothies. Happily, I have everything I need to make fabulous and extremely healthy smoothies here at home. If you’re new to real foods, you’re going to be shocked by how many delicious combinations you can make!

Side note: To make a good smoothie, you have to be able to blend it up well. Around this house, that means using our […]

Real Foods Thanksgiving and Christmas: Leftover Ideas

This is the second week of the Modern Alternative Mama’s

We are all sharing ideas for Real Foods holiday menus, this week. Since I won’t be cooking the Thanksgiving meal, I will be offering some fun ideas for ways to use those leftovers in Real Food recipes! Be sure to look at the bottom of this post for my fellow blogger’s menu ideas!

~Monte Cristos: Theses sandwiches are a delicious way to enjoy leftover meat! Use slices of turkey with a bit of cheese and a layer of cranberry sauce, or leave the cranberry sauce on the side and dip your sandwich. For the ham version, use a good honey-mustard (you can even make your own with Dijon and honey!). Either sandwich can include any side dishes (I happen to LOVE turkey and mashed potatoes together).

~Louisville Hot Browns: This is something I’ve never had, but I’m going to try […]

Monte Cristos

I’m not crazy about cold-cut sandwiches, but coat them in egg and cook them… yum!

Ingredients:

soaked/sprouted/sourdough bread (your choice, but we really enjoy the flavor of sourdough for this) lunch meats (do your research and get the healthiest kind available to you!) sliced cheeses several eggs, beaten (start with two and add more if you’re making a lot of sandwiches) mustard (my favorite is honey mustard, but use whatever you like best)

Instructions:

If you are pregnant, heat the lunch meat in the skillet while you prepare everything else. Let each person make their own sandwich with whatever combination of meats and cheeses they like. Heat the skillet and then carefully dip a sandwich in the egg, coating both sides. Cook in the skillet until browned, flip and cook the other side. Serve with mustard for dipping Print PDF

Shepherd’s Pie

We had this last night and it is delicious! I doubled the recipe and put the extra 9×13 in the freezer or an easy dinner after the baby arrives. The recipe below makes one 9×13.

Shepherd’s Pie

Ingredients:

2 pounds of potatoes 1/2 cup cream 3 tablespoons butter 3 cups sharp cheddar, shredded 1 1/2 pounds ground beef (or shredded chicken) 1 large onion 1 cup thin carrot slices 4 to 6 ounces mixed mushrooms, chopped 2 tablespoons butter 2 tablespoons flour 1 cup beef broth (or chicken broth) 2 teaspoon worcestershire sauce 1 cup frozen corn 1 cup frozen peas

Instructions:

Boil the potatoes in salted water until soft. Drain and add the cream, butter and half of the cheddar cheese. Mash and add salt and pepper to taste. In a large pan, brown the beef and then set aside (If using chicken, cook and shred). In some […]

Fajita Chili

This is one of our favorite recipes for Fall and Winter! My recipe is based on a very processed version from one of my hubby’s coworkers when we lived in Dallas, but I’ve made it nutritious and even tastier with “real” food ingredients!

Fajita Chili

Ingredients:

Marinade: 1 cup water Juice and zest of 1 lime 2 teaspoons Celtic sea salt 1 teaspoon apple cider vinegar 1 tablespoon raw honey 1 clove garlic, crushed ½ teaspoon paprika 1 teaspoon onion powder 1 teaspoon cumin ½ teaspoon chili powder 1 large onion, chopped 1 large bell pepper, chopped 1 pound beef, cubed 3 cups frozen corn 3 cups kidney beans, cooked 1 jar diced or crushed tomatoes ½ cup tomato sauce or beer 1 teaspoon chili powder

Instructions:

Marinade the meat for at least one hour. Cook the meat and marinade and set aside. In a large saucepan or dutch […]

Pork Shoulder Roast

We get a half a pig from a local farm once of twice a year, so we’ve been learning a lot about how to cook pork (and how NOT to cook it!). A few weeks ago we discovered how amazingly tender and juicy brined pork-chops are. I’ve never been crazy about pork-chops because they get so dry and tough by the time they are cooked, but not when you brine them! So, we’ve got a big, beautiful pork shoulder roast in the freezer that we’re going to try brining, too! I’ll up-date this post after we’ve tried it.

(Update: I’m altering the recipe a little bit, but this was DELICIOUS!! I’m upping the garlic and lowering the salt…)

Pork Shoulder Roast

6 to 8 pound pork roast (shoulder or butt)

Brine:

¾ cup sugar (or other sweetener, like honey, or rapadura) 1 cup pickling salt 2 quarts of water […]