I must say, one of the more wonderful changes that took place during these past two years has been the frequency in which we eat at home verses eating out. Yes, we still eat out on occasion, but most of our meals now come from our kitchen. After years of traveling on the road and being at the mercy of eating out, night after night, not knowing what was really going in my food, it has been nice to have a bit more say in what goes in our bodies.
So, for the past two years now, we have been ordering all of our meats from Grass Roots Farmers Cooperative and hitting up our local farmers market, along with our local organic grocer and life has been… well, delicious!
I am incredibly grateful for the food we are able to put on our table. I recognize that not everyone is as fortunate, so it is with deep gratitude and LovE that our meals are prepared.
I must say, I really get into meal planning. I plan our meals for the coming week, every weekend. I LOVE finding recipes and trying new things in the kitchen. Sometimes, it can be a bit of a challenge, finding meals that everyone in our house will LovE. I do cook fairly healthy, which can be a little less than exciting for a 14 years old’s tastebuds. But, for the most part, I’ve found a way to strike a balance for everyone.
Winter is one of my favorite seasons for many reasons, one of them being the yummy, comfort food that comes along with the season. So, I thought I would share with you some of my recipe finds that are currently in heavy rotation at our house. They are also 100% teenager approved! Hope you in-joy, in health and gratitude.
Olive & Mango ~ Drop Biscuit Chicken Pot Pie
I usually stay away from chicken pot pie because it can be so heavy, but this one is gluten free and full of veggies. When it comes to a craving for comfort food, this recipe hits the spot. I use store bought, organic rotisserie chicken breast. It makes it much easier and quicker.
Feasting At Home ~ Tuscan Farmers Breakfast
I actually make this for dinner. It’s super easy and if you’re vegan, you can whip it up with pan seared tofu instead of eggs.
Half-Baked Harvest ~ Turkish Fried Eggs
This recipe has become a true staple. I use regular pesto instead of sun dried tomatoes and chop sun dried tomatoes to place on top with the spinach. Breakfast, lunch or dinner… this one is a gem!
Half-Baked Harvest ~ Healthier Italian Wedding Soup with Lemon and Garlic
Ground turkey breast and orzo pasta keep this essential comfort food on the lighter side.
Life is but as Dish ~ Turkey Taco Bake
This is definitely one of the recipes that bridges that gap between healthy-ish and a teen’s tastebuds. I personally use grass fed, grass finished 90/10, lean ground beef and brown rice. I also use 1 1/2 cups of rice instead of 2 1/2 and Raw Farm, raw shredded cheddar cheese. It’s yummy and makes for great leftovers.