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Spaghetti soup

October 26, 2015

As my season of weekly vegetables is coming to an end, I have stocked up on vegetables that store and keep to us through the winter. I have a box of butternut squash, delicata, spaghetti squash and sweet potatoes (white and orange).

I love this recipe and so does my family. My boys aren’t always fans of spaghetti squash spaghetti (they prefer zucchini noodles) but this is a great way to use up a spaghetti squash!


INGREDIENTS2 tablespoon coconut oil

1 whole onions chopped

pound ground beef

6 cloves garlic minced

2 cans diced tomatoes – no salt

4 cups broth 

1 1/2 teaspoon dried italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1 teaspoon ground black pepper

1 medium spaghetti squash cooked and shredded

  • Bake 425 degrees for 25 – 30 minutes. Until soft to touch.


  1. Cook the onion in the coconut oil over medium heat about 7 minutes, stirring occasionally.
  2. Add the beef and cook until browned.
  3. Add the remaining ingredients except squash and bring to a boil. Reduce heat to a simmer, cover, and cook 30 minutes.
  4. Add the spaghetti squash and simmer another 10 minutes.

Hamburger Soup

August 4, 2015



I love making soups in the summer. Soup is a great way to use a lot of our CSA vegetables at one time! I am pretty sure that I make soup once a week. Soup night is a great way to clean out the fridge!  I hate wasting! I have started to make double batches, eat one/freeze one! 

Lately, my go-to has been a hamburger-like soup. It is always different but this is the recipe for the base of the soup!



The Ingredients:

2 lbs ground beef

1 cup chopped onion (medium onion)

1 cup chopped celery (2 stalks)

1 cup sliced carrots (2 medium)

1 cup chopped zucchini (1 small)

1 cup chopped cabbage 

2 potatoes, diced

1 – 15oz can petite tomatoes

5-6 cups beef broth

1/4 tsp garlic powder

1/2 tsp salt (more if needed)

1/2 tsp oregano

1/2 tsp pepper

1/4 rubbed sage


The Directions:

In a large pot, brown the ground beef, stirring frequently to break it up, about 10 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for about an hour until the vegetables are softened and the flavors have blended. 

I have added Kale and Spinach to this, as well as a side of rice. Perfect for summer or fall and winter!!! 



Roasted Kohlrabi

July 9, 2015

Kohlrabi is a vegetable that we were introduced to with our food share! At first, it was one of those vegetables that sat in our fridge and spoiled and then found its way into the trash… I was unsure what to do with it or how to prepare it… I’m so sad that I wasted it in the past years because I am big fan now!

There are many ways to prepare Kohlrabi. Our Amish farmer and his family enjoy it raw and sometimes with a dip or pan sauteed.  We love to roast the Kohlrabi. Here is our quick recipe!

Picture 3

The Ingredients:

2-3 kohlrabi
1-2 Tablespoons olive oil
1-2 cloves of crushed or minced garlic
1 teaspoon of salt (+ more, to taste)
1 teaspoon freshly ground black pepper

Picture 2

The Directions:

Preheat oven to 450 degrees

Trim the tops and bottoms of the kohlrabi bulbs, then peel the tough outer layers with a sharp knife. Dice kohlrabi.

In a large bowl, toss kohlrabi with olive oil, garlic, salt and pepper. Pour onto baking sheet or roasting pan.

Roast for 20 minutes, stir, and continue to roast until lightly browned, stirring every 5 minutes.

Taste and adjust seasoning.

Roasted Beets

July 8, 2015

The past several weeks our CSA has had beets in our shares! We got red, gold and chioggia beets! I am a huge fan of beets!!! Our favorite way is simple, ROASTED BEETS!

Picture 1

The Directions:

Pre heat oven – 400 degrees.

Peel and chopped the beets! Place them into a mixing bowl. Melt coconut oil and pour on top of the beets. Mix around until all the beets have coconut oil. Pour the beets out onto a cookie sheet. Add Pink Himalayan Salt.

Bake the beets for 20 – 30 minutes, depending on the size of the beets.  I check on them around 15 minutes and try and flip the beets.


Sloppy joes

April 2, 2015

These Sloppy Joe’s taste just like I remember them tasting as a kid. The flavor is spot on but full of real ingredients! 🙂 Our three boys all asked for seconds and have already asked to have them for lunch today!

The Ingredients:

2 lb ground beef
1/2 cup green bell pepper, chopped (small)
1/2 cup celery, chopped (small)
8oz tomato sauce
6oz tomato paste
1 TBSP (or more) Dijon mustard
a few splashes of Worcestershire sauce
1 cup water
1 tsp chili powder
1 tsp sea salt
1 tsp maple syrup

The Directions:

Brown the ground beef and drain when finished. Mix in the green bell peppers and celery. After a couple of minutes add the wet ingredients, except for the maple syrup and the dry seasonings. Once the bell peppers and celery are tender, add in the maple syrup. Let the Sloppy Joe’s settle for a few minutes. Then ENJOY!

We served ours with baked Sweet Potatoes and a Brussel Sprout and Kale salad!

Sweet Potato Nachos

March 25, 2015


These nachos are quickly becoming a family favorite! There are countless ways to make/top the sweet potatoes to make your perfect nachos.


First the Sweet Potato Chips.

For 5 of us, I use 2 – 3 sweet potatoes, depending on size.

I use the mandolin to cut mine really thin. Then melt about 1/4 cup coconut oil. This will depend on the amount of sweet potatoes you are doing! Put the cut up slices in a big baggie or bowl and poured the oil over them along with 1/2 teaspoon of salt. Then tossed it all together so they were coated. Line them up on parchment paper covered cookie sheets.

Bake at 400 degrees for about 25 minutes.


The Toppings are endless!
I like to do ground beef and bacon with Taco seasoning, a little lettuce, tomatoes and topped with a guac!

If you consume black beans, those would be great! My boys add black beans to theirs!

Any shredded meat would be perfect for this too!


Bone broth with Chicken feet

March 23, 2015

I am back! Sorry for the lack of posts over the past several months. I spent time focusing on my health (healing and living with Hashimotos) and raising my family! But I am back and excited to share some great recipes with you! Just bare with me as I get back into the habit of blogging!

Today let me share with you my recipe for Bone Broth.

I know, I am not the first to blog about bone broth. It has been in the news the past several weeks, even months from celebrities coming out that they consume it to the walk up shop in New York that only sells broth! It has been all the rave!

I started making my own {mineral rich} bone broth which is not the same as my stock in December and have been drinking it ever since. I drink a small amount, 3 times a day and am working on internal healing, which I feel the broth has begun to help!  A friend gave me a connection with a local farmer to purchase Chicken Feet {I know, may be gross to some!} but chicken feet help the broth gel.


Check out Wellness Mamas post on bone broth, here, for benefits and uses!


The Ingredients:

Carcasses from 2-3 chickens (I also add in a small pouch of chicken feet)
1 Tbsp apple cider vinegar
4-5 carrots, washed and cut in half
6-8 celery stalks, washed and cut into thirds
6-8 cloves of garlic
1 package of mixed herds (parsley, thyme, basil, etc)
3 bay leaves
1 tsp salt
1 gallon cold water (enough to cover the ingredients)

The Directions:

1.    Place chicken carcasses {and feet!} into a crockpot.  Add enough water to cover the bones and the apple cider vinegar. Add the vegetables, garlic, salt and bay leaves to the pot.
2.    Cover and set on high and stir once or twice in the first few hours, and then turn crockpot down to low and stir at least a couple of times over the next 12-24 hours.
3.    Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer. Let cool for 20 minutes before transferring into ice cube trays or into a mason jar for storage.


I add about 1/2-3/4 cup of broth into my mug. Sometimes it is necessary to add more salt before consuming. I try to not over salt while making the broth, since salt can always be added 🙂