Easy Chicken Stir Fry

I have been craving stir fry for weeks {no not from some take-out, to-go} but real, healthy and fresh, clean stir fry.  My own!  Here it is…. Ingredients Cauliflower Celery Green Onions Red Onion Bell Pepper Mushroom Fresh Garlic Sea Salt Grilled Chicken {or any chicken} Carrots Zuchs Yellow Squash Peanuts {optional} Water Chestnuts {optional} Bean Sprouts {optional} Peas {optional} Just saute like mentioned in the video and use either the Chinese Noodles OR brown rice is great. *Do you make your own stir fry? Are you a celery and cauliflower fan with Stir Fry?

Basil Pesto

Everyone most everyone either LOVES pesto and/or makes it homemade.  Right?  Well we make pesto all the time in our house and use if for so many foods, here is our “basic” recipe. Ingredients Basil {fresh} Garlic {fresh} you can purchase garlic already skinned and ready for use and in EVOO from places like Whole Foods in a container Parm Cheese {fresh grated is best, but if you must use pre-grated then do so} EVOO Sea Salt Add everything in the blender and pulse. I told you Basic.  This is the easiest Pesto recipe ever and anyone can do this.  Once you make it, add it to an amazing dish and make sure to FREEZE what you don’t use.  This stuff is a life saver when in a hurry to pull a dinner together.  I know when the kids have pasta and am looking for an idea, having the pesto…  Read More…

Parsnip and Leek Soup

If you are a lover of Parsnips and/or Leeks, then I have the simplest and seriously most amazing soup recipe for you. Ingredients Parsnips Leeks Chicken Broth {low sodium} Bay Leaf Sea Salt {optional} Fresh Ground Pepper Crostini {optional} Peel and cut the leeks from the base going forward until you get to the “leafy” part {you don’t want those pieces} Cut into circles, soak and rinse thoroughly as they tend to have dirt and sandy grit Saute the parsnips and leeks in EVOO and season to taste {add a fresh bay leaf if you can} until the leeks are tender Add your chicken broth and bring to a boil then back to a simmer, continue to simmer until the parsnips are “fork tender” Puree {if using a blender, which I did} pour 3/4 full and keep the circle top off of the blender {as the heat can create pressure and…  Read More…

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