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World’s Easiest Potsticker Soup

Fast, weeknight potsticker soup

World’s Easiest Potsticker Soup!

Weeknights are crazy, as in almost impossible to get dinner on the table crazy. This is especially true when my husband is traveling. I’ll be honest; a lot of the time we have sandwiches, leftovers, frozen meals or even cereal for dinner when my husband is gone. Hey, it hasn’t killed anyone so far.

But, sometimes a gal just wants something that feels home-cooked. The catch is that it needs to be easy and fast to whip together. And for our family, it needs to be dairy-free. Enter, potsticker soup!

Comforting, warm and tasty … it was super delicious. (Get, it?! ) I know; my humor is in need of improvement.

If you want to make something tasty, a little different and fairly healthy on a weeknight – give this a try!


Prep time: 5 minutes

Cook time: 10-12 minutes

Makes 4-5 servings, depending on serving size


1 tbsp. oil (grapeseed, olive or coconut would work)

1/4 onion chopped

1 cup sliced mushrooms

2-3 handfuls of chopped kale leaves

Salt and pepper to taste

2 boxes of chicken stock (quart size)

1/2 bag of your favorite oriental frozen veggie mix

12-15 potstickers (I ended up using 13)

1-2 packets of potsticker sauce (that come in the bag of frozen potstickers)

Soy sauce to taste (if desired)

Sriracha (if desired or save to add at the table)

2 chopped green onions, both white and green parts.


  1. Saute onions, kale and mushrooms in oil until softened.
  2. Add salt and pepper to taste.
  3. Add chicken stock, frozen veggies and potstickers.
  4. Bring to a gentle boil. Reduce to a simmer.
  5. Add potsticker sauce, soy sauce, sriracha, and green onions. (If you have fresh ginger, a small piece of that added here would be nice too.)
  6. Simmer for several minutes until all veggies and potstickers are warmed through.
  7. Dish up soup, giving each person 3-4 potstickers.
  8. Serve with a side of fruit for a filling and fairly health meal!

Happy National Potato Day!

LUNCH LEFTOVERSIt’s National Potato Day! (Yes, there’s seriously a day for almost anything imaginable.) I’m accidentally celebrating with my leftovers for lunch today.

I wanted to give a shout out to the often neglected potato as part of a healthy lifestyle, especially those official Idaho potatoes grown in my home state. The most common way to eat potatoes in our country is sadly French fries. The average American eats 30 pounds of French fries a year.

Hate to be the bearer of bad news, but that’s not how you can make potatoes a part of your healthy lifestyle. Instead try baking them and topping with *small* amounts of toppings, unless it’s salsa. Then you can drown it with your topping. Or try roasting them or baking them with a little oil, onions, and salt and pepper, (That’s how mine were prepared.)

Why should you devote some of the carbs in your diet to the almighty potato? For nearly the same calorie value, potatoes offer more vitamin C than an apple and more potassium than a banana. They are also fat free, cholesterol free and a good source of vitamin B6 and fiber.

So celebrate the potato, more specifically the Idaho potato, by swapping it for rice or quinoa in your dinner tonight.

Happy National Potato Day!

In case you want to know – the rest of my lunch is fresh regional steelhead with olive oil and a lemon rosemary spice mix (Wildtree), steamed farm-fresh beans and corn on the cob from my garden (so sweet you don’t even miss the butter!).


Orange Dream Zucchini Muffins Recipe

Orange Dream Zucchini Muffins

It’s that time of the year – attack of the backyard garden zucchini plants. It’s like they multiply overnight. I’m not kidding. So what’s a girl to do when she’s got a never-ending supply of zucchini? Bake muffins!

Here’s my take on the classic Betty Crocker zucchini bread recipe. They are mostly organic and dairy free. Hope you enjoy it as much as we do!


Prep Time: 15-20 minutes (Just depends how fast you can shred a zucchini or two.)

Bake Time: 20-25 minutes (total time 40-50 minutes if you have to do more than one round)

Makes: 24-30 (depending on your pans and how full you fill each muffin cup)


  • 3 cups shredded organic zucchini (or whatever random huge zucchini you need to use from your garden)
  • 1 1/2 cups of organic sugar
  • zest and juice from one large navel orange
  • 2/3 cup organic coconut oil
  • 3 teaspoons organic vanilla
  • 16 drops of doTerra wild orange essential oil
  • 4 large eggs
  • 3 cups organic flour (all purpose or a half, half mix of whole wheat and all purpose)
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • For topping: 1/2 – 2/3 cup organic brown sugar + a few more drops doTerra wild orange essential oil


1. Preheat oven to 350 degrees. Spray two muffin pans with non-stick spray or grease with coconut oil.

2. Shred zucchini and set aside. (Try not to act like your arm is going to fall off by the time you are done.)

3. Add the sugar to your mixing bowl.

4. Zest the orange and add to the sugar and mix well.

5. Add the coconut oil to the sugar and mix well.

6. Juice the orange and add to the sugar and oil mixture. Also add the zucchini, eggs and vanilla. Mix until well combined.

7. Add dry ingredients a little at a time to the mixing bowl and mix until just combined. (Try not to forget how many cups of flour you’ve already added when your kid comes in and interrupts you mid-scoop.)

8. Evenly distribute batter between two muffins pans; you may have some leftover to do a few more after the first round bakes. (I ended up getting 29 muffins.)

9. Mix the brown sugar and a few drops of essential oil together and sprinkle over the top of each muffin.

10. Bake for 20-25 minutes until center is slightly firm to the touch and muffins are turning a golden color.

11. Cool for 15 minutes before removing from muffin pan; then cool completely on wire rack.

They will store nicely in the fridge for 3-5 days, if they aren’t eaten before that. Muffins taste divine when warmed before serving. (Be sure to try one fresh-baked that has cooled just enough to eat. Heaven!)


Summer Cool Treats Recipe – Protein Pops

Today I’m re-sharing a popsicle recipe I made a few years ago. The original post got corrupted and I didn’t want to lose this one. Perfect for a summer weekend BBQ or hot afternoon treat. Enjoy!


Here’s another fun and frugal cool treat for the summer! I tested out our new star popsicle molds this weekend.

My quick review: These are great because you can hold each pop mold individually to fill.  The not so great is that they take 5-10 minutes of sitting out on the counter to be able to pull them out of the mold. [Don’t set it in a cup of water – defrosts too fast and melts half the popsicle – oops!] And the drip catcher part of the base is a little on the shallow side. Little ones will most likely have some spillage as it melts from not holding the popsicle completely straight up and down. Overall, I am happy with these and will be using them all summer!

And now the yummy recipe …

Silk Fruit & Protein Tropical Pops

Prep Time: 10 minutes

Freeze Time: 4+ hours

You’ll need: Popsicle Mold (or cups and popsicle sticks)


  • 2.5 cups Silk Fruit & Protein (We used Mango Peach) (Or use your favorite dairy alternative like almond milk or coconut milk.)
  • 1/3 cup finely diced pineapple, preferably organic
  • 2 large strawberries finely diced, preferably organic


Spoon fruit evenly between the molds. Pour Silk Fruit and Protein evenly between molds. Place mold handles in and freeze. I prefer to freeze mine overnight.

When you’re ready for a cool treat – remove from mold and ENJOY!

And what’s not to enjoy with nutrition facts like these for a treat:

Vegan Peach Pancakes Recipe *new*

vegan peach pancakesI know first hand how hard it can be to eat out with food allergies, dietary restrictions or lifestyle choices. If eating out can be a challenge, you can imagine what traveling can be like … stressful! Well, if you’re heading to Las Vegas, good news for vegans and vegetarians, The Wynn Resort has an entire menu for all their dining establishments that you can enjoy. The luxurious resort teamed up with famous vegan chef Tal Ronnen to create exquisite menus of vegan and vegetarian cuisine.

Since I won’t be heading to Vegas anytime soon, I decided to take one of the vegetarian dishes from the Wynn Resort Las Vegas and make it my own. I chose the peach pancakes. The dish as prepared at the resort offers a peach compote and honey butter. Sounds delish, right? Well, I took it up a notch and incorporated peaches both inside and out. And gave them my crunchy, granola mama twist.

These pancakes are hearty, nutritious and taste amazing … even kid-approved. They are more dense than a traditional pancake. It’d be like if a pancake and a muffin had babies, this would be it. The vegan peach pancakes got the mother muffin’s smile, and everything else from their father pancake.

Without further ado, here is my recipe for these totally peachy vegan peach pancakes. As always, the more organic versions of ingredients you can use, the better!

Vegan Peach Pancakes

Prep time: 15-20 minutes

Cook time: 25 minutes (will vary by how large your griddle pan is)

Makes: roughly 9 medium pancakes


Peach Puree:

  • Frozen or fresh peaches, about 8-9 oz of the small size frozen bag
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tsp or 1 tsp cinnamon (I used 1 tsp but we LOVE cinnamon, use 1/2 tsp for milder flavor)

Pancake Batter

  • 3 tablespoons ground flax seed, mixed with 3 tablespoons water (If you are not vegan you can use 1 egg)
  • 1 + 1/4 cup all-purpose flour
  • 1/2 cup quick cook oats
  • 3/4 cup almond milk
  • Peach puree
  • 2 tablespoons grapeseed oil
  • 3 tsp baking powder
  • 1/2 tsp salt


  • Organic non-stick spray for griddle
  • Use remainder of frozen peaches from the small bag (or slice a fresh peach) for topping pancakes
  • dairy-free buttery spread (we like Melt 2.0) for topping pancakes
  • real maple syrup for drizzling pancakes


1. Combine all peach puree ingredients in a small sauce pan. Heat over medium heat, stirring often. Once bubbling and thickened, remove from heat and puree with immersion blender. (Will be added to the batter right before cooking.)

2. While the puree mixture is doing its thing, beat flax seed mixture in a large bowl with almond milk and grape seed oil. Then add flour, oats, baking powder and salt. Mix until it just combined.

3. Heat griddle pan to medium heat. Use this time to finish the peach puree (see step 1).

4. Once the peach puree is done, slowly incorporate it in to the batter mixture. Stir until well combined.

5. Spray hot griddle pan with non-stick spray. Drop 1/4 cup of pancake batter on to hot griddle for each pancake. Space apart several inches for  room to flip.

6. Let pancake cook until bubbles appear in the middle and edges are set. Gently flip and cook on the other side for 2-3 minutes. These pancakes are very delicate, so flip carefully!

7. Cook remaining pancakes. Serve immediately by topping with sliced peaches, dairy-free buttery spread (or butter if not vegan) and a drizzle of real maple syrup.

8. Due to the denser nature of these pancakes, they keep well in the fridge for the next day or even freeze a batch for a quick heat and eat weekday breakfast.



We Got the Beet – Red Juice Recipe

we got the beet red juiceSo this is possibly the best red juice I’ve ever made. Really, EVER. I hope you will give it a try and let me know what you think! As always, the more organic versions of produce you can find and fit in your budget, the better.

This juice is full of good-for-you fruit and veggies, but here a two of the star power ingredients:

BEETS: lower blood pressure, boost stamina, fight inflammation, anti-cancer properties, full of vitamins and fiber and have detoxification properties. Read more here.

GINGER: anti-inflammatory properties, shows promise and diabetes and cancer fighter, fights nausea and other digestive issues. Read more here.



3 small-medium beets

3 large oranges

3 granny smith apples

2 red variety apples (I used pink lady)

2 very ripe pears

2 lemons

1-2″ section of ginger


Chop fruit according to your juicer specifications. I also peel my oranges and lemons before juicing. Run through juicer and divide equally among mason jars or store in one large mason jar. Makes 3-5 servings depending on serving size. It is best served chilled. (So if you want to drink it right away chill all your produce before juicing.) Always keep fresh juice refrigerated, it is highly perishable. Consume within three days for best flavor and to avoid spoilage.

Blueberry Pumpkin Power Muffins *New Recipe*

There’s a brunch potluck tomorrow. What am I bringing? Muffins! I wanted to make a dairy-free muffin so the little one would be able to at least enjoy a muffin, if she can’t have any of the other potluck dishes due to her dairy allergy. These muffins have no added fat and are packed with super good foods like blueberries, applesauce, pumpkin, chia seed, flax seed and oatmeal. As always, the more organic ingredients you can use, the better!

They are perfect for breakfast or a hearty snack. Enjoy them at room temperature or try warming and topping with butter or a dairy-free spread for something a little more indulgent.

Blueberry Pumpkin Power Muffins *New Recipe*

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-16 muffins

Blueberry Pumpkin Power Muffins *New Recipe*


  • 1 1/4 cups organic sugar
  • 1/2 cup no sugar added applesauce
  • 2 large eggs
  • 1 1/2 cups pumpkin puree or canned pumpkin
  • 1 drop doterra cinnamon essential oil
  • 1 teaspoon vanilla
  • 2 cups organic all-purpose flour
  • 1/2 cup quick cook oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon chia seeds
  • 2 tablespoons ground flax seed
  • 1 1/2 cups blueberries
  • Splash of almond milk as needed


  1. Preheat oven to 350 degrees.
  2. Grease non-stick muffin pans with organic non-stick spray or coconut oil.
  3. Mix sugar and applesauce until combined and smooth.
  4. Add in egg until well blended.
  5. Add pumpkin, cinnamon oil and vanilla, mixing until combined.
  6. Sift flour, oats, salt and baking soda.
  7. Slowly add sifted mixture to wet ingredients, mix well.
  8. Stir in chia seeds, flax seed and blueberries just until combined.
  9. If mixture is too thick, add a splash or two of almond milk to make it more pourable.
  10. Divide batter evenly in to muffin pans.
  11. Bake 20-30 minutes or until toothpick in center of middle muffin comes out clean.
  12. Let cool 15 minutes in muffin pan before removing, then cool completely on a wire rack.
  13. Store muffins in a closed container for 1-2 days at room temperature or 4-5 days in the refrigerator.

Red Juice, Green Juice … Good for Me Juice

Red juice, green juice ... good for me juice!

Red juice, green juice … good for me juice!

I started juicing last spring. I love it! This post isn’t going to be about the pros or cons of juicing. There are plenty of people out there having a juice war and I don’t need to be part of it. I figure if I want something to drink other than water, coffee or tea … the fresh juice I make at home is a great alternate to other sweet beverage choices. And my juice isn’t the only fruit and/or vegetables I eat. I think this is key. I’m still eating plenty of fresh whole fruits and vegetables.

Here are a few of my favorite juices to make. If living a healthier lifestyle is on your agenda for 2015, give one of these a try!

Helpful prep tip: wash all of your produce when you bring it home from the grocery store. Then you can just pull things out to start prepping for juice – without the step of washing it all right then too.

If available, I always prefer organic produce but know that’s not always possible in my area and that could be the case for you also.

Green Juice (pictured above)

Prep Time: 5-10 minutes

Makes 3-4 glasses

Juice together all of the below produce:

  • 1 pineapple, skin and core removed and cut in to chunks
  • 1 bunch of kale, stems removed and torn in to chunks
  • 1 handful of cilantro
  • 5-6 celery stalks chopped in to medium pieces
  • 3-4 green (granny smith) apples chopped
  • 1 kiwi, peel removed
  • 1 lemon, cut in to chunks
  • 1 lime, peel removed
  • 1 inch chunk of ginger


Red Juice (pictured above)

Prep Time: 5-10 minutes

Makes 3-4 glasses

Juice together all of the below produce:

  • 6-7 carrots, ends removed and chopped in to large chunks
  • 3 medium to large red beets, ends removed and quartered
  • 4-5 red apples, chopped
  • 2 oranges, peel removed
  • 1 lemon, cut in to chunks
  • 1 inch chunk of ginger


Best Ever Juice

Seriously. It's the best ever.

Seriously. It’s the best ever.

Prep Time: 5-10 minutes

Makes 3 glasses

Juice together all of the below produce:

  • 4 cara cara oranges, peel removed
  • 1 large navel orange, peel removed
  • 2 red apples, chopped
  • 2 green (granny smith) apples, chopped
  • 1 lemon, cut in to chunks
  • 1 lime, peel removed
  • 1 container of fresh cranberries


Lemon Berry Muffins Recipe

photo 1


I’m always looking for a new muffin recipe. Muffins can be healthy and great grab ‘n go breakfasts or snacks for the whole family. This new recipe below combines two of my favorite things: muffins and Chobani yogurt!

These taste so indulgent that no one will be the wiser that there are some powerhouse ingredients hiding in them such as protein-packed Greek yogurt, berries rich in antioxidants, and chia seed that’s high in fiber and omega 3s. As always, if you can get organic versions of any of the ingredients, even better!


Prep time: 15-20 minutes

Bake time: 23-28 minutes per muffin pan

Makes: 20 muffins


  • 1.5 cups sugarphoto 2
  • 1/2 cup refined coconut oil (you can use unrefined if you want to add more coconut flavor to your muffins)
  • 2 large eggs
  • 2 containers of lemon Chobani (only one is pictured)
  • 4 drops doTerra Lemon essential oil (optional – note not all essential oils are safe for consumption)
  • Zest from one lemon
  • 2.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups whole fresh or frozen berries (I used raspberries)
  • 3/4 cup unsweetened shredded coconut
  • 1 tablespoon chia seeds



1. Preheat oven to 350 degrees. Oil your muffin pan with non-stick spray or coconut oil. Make sure rack is in the middle placement so muffins will bake in the center of the oven.

2. Mix sugar and coconut oil in large bowl. Stir in eggs until well blended.

3. photoAdd Chobani yogurt, doTerra lemon essential oil (if using) and lemon zest. Mix until well combined.

4. Add in the flour, salt and baking soda a little at a time, stirring just until moistened.

5. Stir in berries, coconut and chia seeds.

6. Pour batter in to muffin pan, filling each muffin cup about 2/3 full. (This should make 20 muffins.)

7. Bake 23-28 minutes one muffin pan at a time. Tops should be slightly golden and only have a little give when touched.

8. Cool completely before storing in an airtight container. These should keep for 3-4 days on the counter … if they aren’t devoured before then.

And don’t forget, part of these reason these muffins are so yummy because they are #madewithchobani!









Magic Soup Recipe



Today we made magic soup. It wasn’t planned but it was totally perfect. We started the day playing tea party picnic on the living room floor. My son handed me a bowl with beans in it (pretend) and told me it was magic soup. I gladly ate my magic soup and thought, well we should make some real magic soup.

Funny thing is that I had homemade beef stock in the fridge from the day before, had beans in the pantry and some other veggies I needed to use up. Perfect magic soup ingredients!

The boy was excited that his play idea turned in to our real lunch.



  • 4-6 cups Beef /Chicken/Veggie stock (homemade if you’ve got it)
  • Oil – preferably grape seed or olive oil
  • 1 medium onion, medium chopped
  • 1 clove garlic through press
  • 1 can or 2 cups white beans – “magic beans”
  • 1 can diced tomatoes
  • Veggies rough chopped – we used celery and kale – “super power kale”
  • 4 cups water
  • 3 cups dried organic pasta noodles – we used some curly ones that we called “snake noodles”
  • To taste: Dried Herbs: thyme, oregano, rosemary (I just used a pinch of each.) + Salt/Pepper



1. Heat enough oil to cover bottom of soup pot. Add onion and any hearty veggies (like the celery). Cook until soft.

2. Add garlic, dried herbs and salt/pepper. Cook for a few minutes.

3. Add can of beans with liquid, can of diced tomatoes with liquid and broth. Stir to combine. Then heat until boiling.

4. Reduce to simmer. Add water, noodles and soft veggies (like the kale). Cook at a simmer until noodles are al dente.

5. Serve hot with grated Parmesan and crusty bread for dipping.

6. Have fun talking about your magic soup and what it will give you the power to do after lunch!


This should make enough for 4-6 people, plus some leftovers.

Or serve half that many and freeze the rest for another day like I did!


And besides the fun of calling it magic soup, check out why this really is magic soup …

Benefits of homemade stock from bones

What beans can do for you

Superfood Kale