Butternut Squash Soup

This butternut squash soup is seriously autumn in a bowl! Between the butternut squash, apples, and pinch of nutmeg, if this doesn’t scream FALL to you, then I don’t know how to help you! I’m kidding. Kinda 😉

But seriously, if you are in love with cool, crisp air and turning leaves and everything pumpkin and apples, this soup was created with you in mind! (And we should probably be best friends!)

I actually threw this butternut squash soup together on a whim and somehow nailed it on the first try. I jotted down the details of how I did it and tucked it away because life happened and other things started taking priority. But I feel like this is the perfect time of year to let this soup take the spotlight so here it is for you to try, too.

If you have an instant pot, this soup will be super simple. If not, you can definitely make it on the stove top or crockpot as well. As long as all the fruit and veggies are soft, you can blend it up the same way I do and have yourself a warm, cozy bowl of comfort during these next few cold months.

The Recipe

First, I like to heat up my instant pot to help it come to temperature a little faster. Press the saute button to begin warming up the instant pot.

Next, you will want to peel and chop the butternut squash, sweet potatoes, and onion. Add these veggies to the instant pot. Add in the chopped apple (I didn’t peel mine), garlic, ground ginger, nutmeg, coconut milk, and broth.

Once everything is added to the instant pot, cancel the saute setting and change the setting to soups/stews. Adjust the time to 10 minutes and let it do it’s thing. Once it’s done, you can quick release the pressure.

At this point, you’ll want to let it cool a little bit to make it a little safer to work with. I used an immersion blender (like this one) to blend it up until smooth. If you don’t have an immersion blender, you can use a regular blender, too. Kind in mind you might need to do batches to avoid overflow.

Once it’s smooth and creamy you can serve it up and slurp it down! I love it served with fresh, crunchy bread or a gooey grilled cheese sandwich. Heck, cornbread would even be amazing!

Dietary Needs

After making this soup, I realized not only does it taste out of this world, it’s actually really healthy, too! If you use vegetable broth, it would be great for a vegetarian or vegan diet. If made as is, this recipe is Paleo, Whole30, dairy free, and gluten free! Winning!

Print Recipe
 Butternut Squash Soup
This thick and creamy butternut squash soup is truly autumn in a bowl. Make it on a cold night and serve with fresh crusty bread for a hearty meal.
Course Soups
Cuisine soup
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients
Course Soups
Cuisine soup
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients

A few of my favorite things…

Published on by admin

Below is a list of some of my favorite and most used sourdough supplies! Not all of these are necessary in order to make amazing bread, but they can help make the process a little easier!

Dough hook: https://amzn.to/3SfgYKU

Bannetons: https://amzn.to/3Okf3nl

Flour sack towels: https://amzn.to/4bq8B8e

Bench scraper (metal): https://amzn.to/47UTf8L

Bench scraper (plastic): https://amzn.to/3u9tbZG

Ceramic mixing bowl: https://amzn.to/3HBWKpN

Cast Iron Dutch Oven: https://amzn.to/49cov48

Silicone oven mitts: https://amzn.to/49frwRf

Kitchen scale: https://amzn.to/49darHq

Straight-sided vessel: https://amzn.to/42jEP0Q

Parchment paper: https://amzn.to/3HAJEZT

Mini silicone spatulas: https://amzn.to/47NFk4g

Gluten-free flour (for scoring): https://amzn.to/48PgeDb

Starter jars (16oz): https://amzn.to/3OnqWc1

Starter jars (8oz): https://amzn.to/3SfiRHE

Bread lame (UFO): https://amzn.to/3vPlvvX

Bread lame: https://amzn.to/3ul3t4i

As an Amazon Associate, I earn from qualifying purchases.

Parmesan Herb Sweet Potatoes

Family Traditions

For my family, the holidays always seem to revolve around delicious food. The second an invite for a gathering goes out, the menu planning begins. Of all the holidays throughout the year, Thanksgiving is the one that we just don’t mess with in regards to the menu 😉 We eat the same thing every year, everyone has their signature dish that they like to bring, and we don’t veer from the usual.

With that being said, I’ve tried to sneak in a little something unexpected the last few years. The health nut inside of me just can’t help it! With all of the heavy casseroles filling our plates, I like to share a dish that’s light and fresh, too. One year it was roasted brussels sprouts with a maple citrus vinaigrette. Another year I took a paleo version of sweet potato casserole. This year, I’m taking these savory parmesan herb sweet potatoes. I’ve been experimenting with this recipe and after rave reviews, I’m making an executive decision to add them to the blog! These are perfect for a Friendsgiving, Thanksgiving, Christmas dinner or even a fun weeknight meal with your family.

Health Benefits

Before I share the recipe, I’d love to tell you about some of the health benefits of my favorite root veggie, the sweet potato. Many people know this versatile vegetable to be full of fiber but that’s not all! It’s also full of vitamins and minerals such as several B vitamins, C vitamins, iron, selenium, and calcium as well as an antioxidant called beta-carotene which gives it that vibrant orange color. So not only do they taste awesome, they are good for you, too!

So let’s get started, shall we?

First, you’ll want to peel 5 large sweet potatoes and slice them about 1/2 inch thick.

Next, in a gallon sized storage bag, toss in 1/2 of the sweet potatoes (I only prepped 1/2 of the sweet potatoes at a time because I couldn’t fit all of the potatoes in the bag at once) and drizzle with 2-3 tablespoons of olive oil. Then, add 1/4 cup parmesan cheese, 1/2 tsp italian seasoning, 1/2 tsp garlic powder, and salt and pepper to taste.

Seal the bag and toss them until all of the potatoes are evenly coated. Arrange them in a well oiled 13×9 baking dish. Repeat the process with the remaining sweet potatoes, oil, parmesan cheese, and seasonings. Arrange the second batch of potatoes in the same baking dish. To finish, sprinkle a tablespoon or so of fresh thyme on top and bake at 400 degrees for about an hour.

Pretty simple, right?

These herby (is that a word?) little round sweet potatoes are rock-your-world yummy and I can’t wait for you to try them! 🙂

Notes

Make sure you use freshly grated parmesan cheese. Don’t use the unrefrigerated kind because not only is it full of preservatives and junk, it doesn’t melt the same as the real stuff. Trust me on this one 😉

About 1/2 way through the cooking time, you can cover your potatoes with foil to avoid them getting too dark on top.

After an hour of baking, take them out of the oven. Poke one of the center potatoes with a fork to test it’s doneness. If the fork goes in easy, they are done! If not, let them bake a little longer and test them again.

This recipe would also taste great with a variety of other root veggies. You might try layering white potatoes, sweet potatoes, and purple sweet potatoes to switch it up a bit if you’re feeling adventurous!

Print Recipe
 Parmesan Herb Sweet Potatoes
These savory sweet potatoes are a delicious side to take to a gathering or even make at home for meal prep.
Course Side dish
Cuisine Christmas, Family Dinner, Friendsgiving, Italian, Thanksgiving
Keyword christmas dish, easy, easy recipe, eat move live happy, Friendsgiving, garlic, herb, holiday dish, italian, parmesan cheese, parmesan herb sweet potatoes, side dish, sweet potato, Thanksgiving
Prep Time 20 mins
Cook Time 1 hour
Servings
13x9 dish
Ingredients
Course Side dish
Cuisine Christmas, Family Dinner, Friendsgiving, Italian, Thanksgiving
Keyword christmas dish, easy, easy recipe, eat move live happy, Friendsgiving, garlic, herb, holiday dish, italian, parmesan cheese, parmesan herb sweet potatoes, side dish, sweet potato, Thanksgiving
Prep Time 20 mins
Cook Time 1 hour
Servings
13x9 dish
Ingredients
Instructions
  1. First, peel 5 large sweet potatoes and slice them about 1/2 inch thick.
  2. In a gallon sized storage bag, toss in 1/2 of the sweet potatoes (I only prepped 1/2 of the sweet potatoes at a time because I couldn't fit all of the potatoes in the bag at once) and drizzle with 2-3 tablespoons of olive oil.
  3. Add 1/4 cup parmesan cheese, 1/2 tsp italian seasoning, 1/2 tsp garlic powder, and salt and pepper to taste. Save the remaining cheese and seasonings for the remaining potatoes.
  4. Seal the bag and toss them until all of the potatoes are evenly coated.
  5. Arrange them in a well greased 13x9 baking dish. I used spray oil.
  6. Repeat the process with the remaining sweet potatoes, oil, parmesan cheese, and seasonings. Arrange the second batch of potatoes in the same baking dish.
  7. Sprinkle a few tablespoons of fresh thyme on top and bake at 400 degrees for about an hour. They are ready when a fork can easily go into the center of a potato.
Recipe Notes
  • Make sure you use freshly grated parmesan cheese. Don't use the unrefrigerated kind because not only is it full of preservatives and junk, it doesn't melt the same as the real stuff. Trust me on this one 😉
  • About 1/2 way through the cooking time, you can cover your potatoes with foil to avoid them getting too dark on top.
  • After an hour of baking, take them out of the oven. Poke one of the center potatoes with a fork to test it's doneness. If the fork goes in easy, they are done! If not, let them bake a little longer and test them again.
  • This recipe would also taste great with a variety of other root veggies. You might try layering white potatoes, sweet potatoes, and purple sweet potatoes to switch it up a bit if you're feeling adventurous!

Super Easy Taco Soup

Something happens to me when the weather starts to cool and football season begins. I automatically want soup or chili and all things pumpkin spice. Last week when I heard Florida was getting a “cold front” (which means temps were in the 80’s rather than high 90’s) the cravings set in. While I’ve have never made taco soup before, I’m the queen of real deal tacos. This super easy taco soup combines all the flavors of tacos you love while also incorporating veggies for heartiness and healthiness. This is a great soup to make ahead of time, too! Warm it up for an easy week night meal. Take to work for quick lunch. Make it for a get together with friends. However you choose to do it, I promise it will be a crowd pleaser!

Let’s Get Started

I used an instant pot for this recipe but if you don’t have one, you can totally do this on the stove top or in the crock pot. Here is a link to the instant pot I use and love dearly.

With the instant pot set to saute, add in the teaspoon of oil and the chopped onions. Saute them until they are soft and caramelized. At this point, add in your chopped up chicken and saute it for a few minutes with the onions. The pieces are so tiny that they will cook fast but they don’t have to be completely cooked through since you will be cooking the soup further under pressure.

*If you are doing this on the stove top, you might want to cook the chicken all the way through.

Once the chicken is ready, add in all of the remaining ingredients and stir it up. Put the lid on your instant pot and set the soup/stew setting to 5 minutes. I use the quick release on soups because they don’t have to continue cooking, but natural release won’t hurt it either.

And that’s all you have to do! See why I call it Super Easy Taco Soup? It’s almost not even a recipe because it’s so simple!

I served mine sprinkled with cheese and homemade tortilla chips but it would also pair well with cornbread, a simple sandwich, or even a salad. The options are endless. I’d love to hear how it turns out for you and how you serve it in the comments below!

Print Recipe
 Super Easy Taco Soup
This super easy taco soup is healthy, full of bold flavors, and is the perfect cozy meal to make when the autumn air begins to turn cool and crisp.
Course Soups
Cuisine Mexican, Taco Night
Keyword chicken, dairy free, easy, easy recipe, eat move live happy, taco soup, tomato
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Soups
Cuisine Mexican, Taco Night
Keyword chicken, dairy free, easy, easy recipe, eat move live happy, taco soup, tomato
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. With the instant pot set to saute, add in the teaspoon of oil and the chopped onions. Saute them until they are soft and caramelized.
  2. Next, add in your chopped up chicken and saute it for a few minutes with the onions. The pieces are so tiny that they will cook fast but they don't have to be completely cooked through since you will be cooking the soup further under pressure.
  3. Once the chicken is ready, add in all of the remaining ingredients and stir it up. Put the lid on your instant pot and set the soup/stew setting to 5 minutes. I use the quick release on soups because they don't have to continue cooking, but natural release won't hurt it either.
  4. Serve with tortilla chips, corn bread, or anything your heart desires!
Recipe Notes
  • This recipe can also be made in a crock pot or on the stove top. You'll just adjust the recipe accordingly. 

Pumpkin Spice Scones

pumpkin spice scone

With the first day of fall quickly approaching, I am getting so excited for pumpkin season! I have no idea where the obsession with pumpkin spice EVERYTHING came into play, but I’m not mad about it. The last few years I have incorporated pumpkin into my meals in ways that I never thought possible! Pumpkin spice coffee creamer, pumpkin oatmeal, and even pumpkin chili just to name a few. It never gets old and when you taste these pumpkin scones, you’ll see why pumpkin spice is all the rave. These babies are the epitome of autumn. Each bite is a reminder of hayrides, pumpkin patches, and changing leaves. Are you ready to jump on the bandwagon yet??

Lets Get Started

As you know from one of my previous posts, I am a huge fan of sourdough anything. These pumpkin spice scones call for 1/2 a cup of sourdough starter but if you don’t have a starter at home, you can substitute milk keifer or kombucha as mentioned here (both are available at most grocery stores).

You’ll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.

Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda salt, and pumpkin pie spice) together in a food processor. Cut your cold butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture. I used Kerrygold grass-fed butter for this recipe.

pumpkin spice scones

Once all of the butter is added (it doesn’t have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.

On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.

pumpkin spice scone

Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren’t touching.

Bake them in a 400 degree oven for about 15 minutes. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.

pumpkin spice scones

Recipe adapted from The Good Hearted Woman

Print Recipe
 Pumpkin Spice Scones
These pumpkin spice scones are perfectly paired with a warm cup of coffee when the temperatures start to drop and you begin craving those wonderful fall flavors.
Course Sweets
Cuisine Dessert
Keyword easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free
Prep Time 20 minutes plus chill time
Cook Time 15 minutes
Servings
scones
Ingredients
For the pumpkin spice scones
For the glaze:
Course Sweets
Cuisine Dessert
Keyword easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free
Prep Time 20 minutes plus chill time
Cook Time 15 minutes
Servings
scones
Ingredients
For the pumpkin spice scones
For the glaze:
Instructions
To make the scones:
  1. You'll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.
  2. Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda, salt, and pumpkin pie spice) together in a food processor. Cut your butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture.
  3. Once all of the butter is added (it doesn't have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.
  4. On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.
  5. Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren't touching.
  6. Bake them in a 400 degree oven for about 15 minutes. Allow to cool.
To make the glaze:
  1. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.
  2. Combine the maple syrup, pumpkin spice, and pumpkin puree in a small bowl. Drizzle on top of the scone. Enjoy!

Family Favorite Spaghetti Sauce

The Story:

If you’re like us, spaghetti makes a regular appearance on your dinner table. There are many, many times that I just buy the jarred kind and doctor it up myself. I thought it would be fun to do something a little different this time around because this was our “Back to School” celebration dinner! I always get a little anxious when I make a new recipe from scratch for my family because I never know exactly how it will be received. There have been a few times that I ended up eating things myself because the kids aren’t into it but that was not the case with this sauce! They were actually HUGE fans of it and begged to have leftovers the next night, too.

This is actually a semi-homemade sauce, making it very easy to throw together. I use canned tomatoes a lot in my cooking because they are easy and take out the prep work of chopping all those tomatoes. The tomato paste is a key component in this sauce because it give it that rich, authentic flavor like it’s been cooking all day long. No one has to know it’s only been cooking for a few hours (that can be our little secret).

The Method:

First, chop the onion. On medium heat, saute it in a large pot with the oil until soft and translucent (about 10 mins). Then, add in the minced garlic and cook an additional 2-3 mins.

I like to puree the onions and garlic to give the sauce a smoother texture. You can skip this step if you don’t mind the onions. To puree, add the onions and garlic to a blender with 1 can of tomato sauce and blend until it’s smooth. You can also use an immersion blender here if you have one.

Add the pureed mixture back to pot with all of the remaining ingredients (except the ground beef). Stir the sauce and let it simmer on low for 4 hours. You can add water to the sauce if it gets too thick. The amount of water you add depends on how think you want your sauce.

In the last 30 minutes, prepare the ground beef in a skillet on med-high heat. It should be well done before adding to the sauce. Once it’s cooked, add it to the sauce and stir well to combine. Once the beef is added, the sauce is complete and ready to eat! We enjoy spaghetti several different ways in our house. My kids love it over traditional pasta. Sometimes I like to eat it over veggies like zucchini, broccoli, or cauliflower. I recently toasted a slice of sourdough and topped it with a big scoop of sauce and parmesan cheese. It was incredible!

Notes:

When adding the parmesan cheese, use freshly grated, not the stuff in a can. The fresh kind has a more robust flavor and melts into the cheese better than the alternative.

For the liquid, anything will work. It tends to get thick as it cooks so you might find that you’re adding more liquid towards the middle to end of the cooking time. You might end up adding more than 1/2 cup as well. I add about a cup when I make this recipe.

The key to achieving an authentic tasting sauce is to allow it to simmer for a several hours (4+ hours). If you won’t be home and don’t have time to cook this sauce on the stove top, you can always put it in the crock-pot on low for 4-6 hours. 

Print Recipe
 Family Favorite Spaghetti Sauce
This sauce is thick and bursting with robust flavor. It tastes amazing over pasta or on top of your favorite veggies for a lower carb option.
Course Sauces
Cuisine Italian
Keyword italian, sauce, tomato
Prep Time 30 minutes
Cook Time 4+ hours
Servings
people
Ingredients
Course Sauces
Cuisine Italian
Keyword italian, sauce, tomato
Prep Time 30 minutes
Cook Time 4+ hours
Servings
people
Ingredients
Instructions
  1. First, chop the onion. On medium heat, saute it in a large pot with the oil until soft and translucent (about 10 mins). Then, add in the minced garlic and cook an additional 2-3 mins.
  2. I like to puree the onions and garlic to give the sauce a smoother texture. You can skip this step if you don't mind the onions. To puree, add the onions and garlic to a blender with 1 can of tomato sauce and blend until it's smooth. You can also use an immersion blender here if you have one.
  3. Add the pureed mixture back to pot with all of the remaining ingredients (except the ground beef). Stir the sauce and let it simmer on low for 4 hours. You can add water to the sauce if it gets too thick. The amount of water you add depends on how think you want your sauce.
  4. In the last 30 minutes, prepare the ground beef in a skillet on med-high heat. It should be well done before adding to the sauce. Once it's cooked, add it to the sauce and stir well to combine. Once the beef is added, the sauce is complete and ready to eat!

Easy Peach-Mango Salsa

If you follow me on social media, you know that I’m a sucker for tacos. We have tacos at least once a week in our house. The key to not getting bored with them is mixing up the flavor combos. We use chicken, beef, pork, fish, and sometimes black beans as the protein source. If you missed it, I shared my homemade taco seasoning mix here and you can add it to anything to get that authentic taco flavor. I try to get creative with sauces and salsas to change up the flavors. This peach-mango salsa is the perfect complement to your summer time taco night and pairs well with any protein source you choose. The bold flavor and sweetness will have your taste buds doing a happy dance!

Peaches are currently in season and I recently bought a hefty amount of them at a local roadside stand. These peaches were by far the best I’ve ever had in my entire life! Seriously, I can’t get over it. I guess I’ve only ever bought grocery store peaches and the difference is not even comparable. That being said, I’ve been trying to incorporate them in every meal so they don’t go bad before we eat them.

The inspiration from this easy peach-mango salsa comes from an entree I order from Bonefish Grill. My hubby and I love going there on date-night. I sometimes order the salmon with mango salsa and it blows my mind how well the salsa compliments the fish. I wanted to recreate the taste so I came up with this simple, tangy, delicious peach-mango salsa. With only a few ingredients, you’ll have the perfect pairing for your tacos, tortilla chips, or anything else your heart desires!

Notes:

This recipe is beyond simple. It only requires chopping a few ingredients and adding in your favorite salsa. I used restaurant style salsa because I love the texture. But you can use whatever salsa you want.

Print Recipe
 Easy Peach-Mango Salsa
This peach-mango salsa is the perfect complement to your summer time taco night. The bold flavor and sweetness of the fruit, lime, and cilantro will have your taste buds doing a happy dance.
Course Condiments, Sauces
Cuisine Taco Night
Keyword cilantro, easy, easy recipe, easy salsa, eat move live happy, lime, mango, peach, salsa, sauce, tomato
Prep Time 10 minutes
Servings
cups
Ingredients
Course Condiments, Sauces
Cuisine Taco Night
Keyword cilantro, easy, easy recipe, easy salsa, eat move live happy, lime, mango, peach, salsa, sauce, tomato
Prep Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Chop up the peach, mango, tomato and cilantro. Set a pinch of the cilantro aside for garnish.
  2. Place the chopped ingredients in a bowl with 1/2 cup of your favorite salsa and the juice of the 1/4 lime. Stir until combined.
  3. Finish off with a pinch of cilantro and it's ready to eat!
  4. Store any extra salsa in a jar in the fridge for 2-3 days.

Benefits of Sourdough and Why I’m a Believer

Published on by admin

It’s no secret that I have been a long time fan of sourdough bread. This is mostly because I love the crunchy outside and the tangy, chewy inside. It tastes delish on it’s own or can be the perfect compliment to a grilled sandwich. Not to mention how beautiful it is in artisan loaf form. My interest really peaked when I started hearing about the healing benefits of sourdough and how it fits into a healthy lifestyle. I wanted to learn more, so I researched as much as I possibly could and came up with a list of why sourdough is helpful to the body.

Nutrition Benefits of Sourdough

– Sourdough contains less sugar and more protein than traditional white bread.

-It is made with live cultures rather than packaged, dried yeast. This means it doesn’t have to fight off mold and doesn’t require the preservatives that traditional bread does.

-Sourdough bread has higher levels of antioxidants and folate than store bought breads. For the science behind this, click here.

Fermentation

Another benefit of sourdough is the fermentation process.

– The word fermentation used to gross me out. I remember saying there was no way I’d put fermented anything in my mouth. But I opened my mind to the idea and after a lot of research and experimenting, I’m all about it.

– In simple terms, fermentation makes food easier to digest.

-Sourdough bread is made using fermentation of naturally occurring lactobacilli and yeast. This lactic acid bacteria is also found in foods like sauerkraut, pickles, yogurt, and kefir. It sounds really scientific, but it’s simple because essentially it happens on it’s own when you mix the correct ratios of flour and water together. What a beautiful thing! Actually, it’s a little more involved than that, but you get the idea. 🙂

Why I’m a Believer

Over the years I have tried many different ways of eating. I went through a time after having our second baby where I wasn’t feeling very good. My energy was low, my allergies were going crazy, and I just wasn’t feeling like myself. This is around the time that I wholeheartedly began adapting a healthy lifestyle by using food to heal my body. I did a Whole 30 and transitioned to loosely following Paleo for close to 2 years. Still to this day I don’t really eat bread, except for sourdough, because I have witnessed firsthand the benefits. Every now and then I have a slice but I recently noticed that when I eat sourdough, I don’t have any adverse effects. I can eat it and feel comfortable. No bloat, no tiredness, nothing at all. Isn’t that amazing?!

So I learned all I could about it and finally bit the bullet to make my first sourdough starter so I can begin baking my own breads, pancakes, english muffins, whatever. Thus far, my kids and husband are loving my sourdough creations. Just the other day my 6 year old said, “Mom is this made from your starter?” I answered, “Yes!”and he said, ‘Hm, it’s pretty good!” WINNING!

Sourdough Starter Tips

My happy sourdough starter 🙂

In order for you to start experiencing to benefits of sourdough for yourself, you’ll need a starer.

-Embrace the process. There is a learning curve with sourdough but it’s fun and worth it!

-Name your starter (google it…it’s a tradition). You’ll be spending a lot of time with this thing. I know it might sound crazy, but I jumped on the bandwagon and named mine Mabel 🙂

-Have several glass jars on hand for the first few weeks of building your starter. These are my favorites!

-Invest in a mini spatula for stirring and scraping the sides of your jar at each feeding. I use these and LOVE them because they can fit into the narrow jars.

-Use a loose lid to cover the starter after feeding. This will allow the natural gasses to release.

-Get some rubber bands or a dry-erase marker. These are useful for marking where your starter is so you can see how much it rises.

-Find the darkest and warmest spot in your house to put the starter. Mine really took off when I did this.

-Don’t throw away the discard! I put mine in a jar and keep it in the fridge. I add to it each time I feed my starter and place it back in the fridge right away. You can use the discard starter for other recipes. Here are a few of my favorites:

This recipe round-up from The Fond Life:

http://www.thefondlife.com/savorybits/recipes-that-use-discarded-sourdough-starter

This recipe round-up from Love Remodeled:

Leftover Sourdough Starter Recipes: The Ultimate List

And one of my favorite go-to’s:

https://www.culturesforhealth.com/learn/sourdough/use-discarded-sourdough-starter/

Making Your Own Starter

This is a helpful video to get you started:

As you can see, I am a huge fan of sourdough. If this post sparked some interest, I hope you are inspired to follow through and start experimenting with some sourdough baking of your own! If you have any questions, post it in the comments below. Can’t wait to hear about your experience with the healing benefits of sourdough!

Interested in working with a health coach? Read about my services here!

Healthy{ish} Ooey Gooey S’mores Bars

Some treats I bake are healthier than others. This is one of those treats that is healthier for your soul than your body and in my opinion, those are the best kind!

These are dairy free if you use dairy free chocolate chips (Enjoy Life brand are my favorite) and can be made gluten free if you use gluten free oats and marshmallows.

These bars have 3 layers- a cookie layer, a chocolate layer, and a toasted marshmallow layer with some added goodness on top to really bring it home 🙂

In other words, they ROCK! My trusty taste testers loved them, I loved them, and you’ll love them!

Here’s how to make them:

First, you will make your cookie layer. This is the part where you will use the almond pulp that you have left over from my almond milk recipe. If you don’t have almond pulp, no worries! Just use the same amount of almond flour and it will still turn out great. When I bake, I usually only use one bowl instead of combining all the dry ingredients then all the wet ingredients separately. I know in some cases it’s necessary but for this recipe, we’re just throwing it all in one bowl and calling it a day!

To a bowl you will add the oats, almond pulp, coconut flour, salt, beaten eggs, vanilla, coconut sugar, milk, and baking powder. Stir it until combined.

In a well-greased 8×8 baking dish, add the batter, pressing it down into a thin layer with your fingers. Bake at 350 degrees for 30 minutes.

Right after taking it out of the oven, while it’s still hot, sprinkle the chocolate chips on top. After the heat of the cookie layer melts the chocolate, spread it into a thin layer, covering all of the cookie.

Next, turn on your broiler. While it’s warming up and while the cookie layer and chocolate are still hot, you will sprinkle the marshmallows on top of the chocolate. Place the dish on the middle rack of your oven, under the broiler. Don’t walk away! This takes less than a minute so you will want to stand there and watch to make sure you don’t burn the marshmallows. Once they are toasted, take them out of the oven and sprinkle with a few tablespoons of mini chocolate chips and crumbled up graham crackers. The link to my homemade graham crackers is here.

You will want them to cool before cutting. But if you absolutely can’t wait (speaking from experience), you can cut them while they are warm if you don’t mind getting a little messy.

Print Recipe
 Ooey Gooey S'mores Bars
These s'mores bars are the perfect indoor s'mores treat for you and your family (or just you). They can be made gluten free and dairy free.
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, s'mores, s'mores bars
Prep Time 15 mins
Cook Time 30 mins
Servings
bars
Ingredients
Cookie Layer
Chocolate Layer
Marshmallow Layer
Garnish
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, s'mores, s'mores bars
Prep Time 15 mins
Cook Time 30 mins
Servings
bars
Ingredients
Cookie Layer
Chocolate Layer
Marshmallow Layer
Garnish
Instructions
For the cookie layer:
  1. To a bowl you will add the oats, almond pulp, coconut flour, salt, beaten eggs, vanilla, coconut sugar, milk, and baking powder. Stir it until combined.
  2. In a well-greased 8x8 baking dish, add the batter, pressing it down into a thin layer with your fingers. Bake at 350 degrees for 30 minutes.
For the chocolate layer:
  1. Right after taking the cookie layer out of the oven, while it's still hot, sprinkle the chocolate chips on top. After the heat of the cookie layer melts the chocolate, spread it into a thin layer, covering all of the cookie.
For the marshmallow layer:
  1. Next, turn on your broiler. While it's warming up and while the cookie layer and chocolate are still hot, you will sprinkle the marshmallows on top of the chocolate. Place the dish on the middle rack of your oven, under the broiler. Don't walk away! This takes less than a minute so you will want to stand there and watch to make sure you don't burn the marshmallows. You will take it out when the marshmallows are toasted brown but before they are burnt.
Garnish
  1. Once the marshmallows are toasted, take them out of the oven and sprinkle with 2 tablespoons of mini chocolate chips and the crumbled graham crackers. Allow to cool before cutting. Enjoy!

Homemade Graham Crackers

With National S’mores Day coming up soon, I have s’mores on my mind more than usual and to have s’mores, you need graham crackers. And not to be the ingredient police, but have you looked at the list of ingredients of store bought graham crackers? While I know I won’t die from eating the boxed ones, I wanted to give it a go at making my own to see if I could come up with something close that had wholesome ingredients. Not only did these turn out pretty darn tasty, my kids liked them, too. And by liked I mean loved. And by loved I mean they wouldn’t stop eating them. They were like two little scavengers sneaking bites when I wasn’t looking and eating them so fast I was thinking there wouldn’t be anymore to photograph for this post. That’s a mom win in my book!

I will be posting a fun s’mores recipe later today which calls for crumbled graham crackers. You can make these ahead of time so they are ready to go for that! I’ll link that recipe here once it’s up.

These are a little more time consuming than store bought obviously but totally worth the time in my opinion.

Here’s how to make them:

First you will toast your oats. To do this, lay your oats in a thin layer on a rimmed cookie sheet. Toast them in the oven for about 10 minutes at 350 degrees. After 10 minutes, stir them around, and toast another 5 minutes. Let them cool for a few minutes. They don’t have to be totally cooled for the next step. I only cooled mine for about 5 minutes before moving on.

Next, add the warm oats to the food processor and pulse until you have a rough flour consistency. It should look like this:

Leave the oats in the food processor and add in the brown sugar, cinnamon, baking soda, salt, oil, and maple syrup. Pulse until combined. You will then add water, 1 tablespoon at a time until a dough forms. I ended up using 3 tablespoons of water for mine. You want to be able to roll it out without it crumbling but you also don’t want it sticking to your fingers. Go slow with the water and remember you can always add more but you can’t take it out.

Once you have a the right consistency, turn the dough out onto a piece of parchment paper. and form it into a ball. Roll it with a rolling pin to about 1/4 inch thick. Using a knife, cut them into 2.5 inch squares.

Transfer the squares to a parchment lined baking sheet.

To make them look like real graham crackers, press a toothpick lengthwise down the center of each square, going about a 1/4th of the way down. Then use a fork to add the dots on each side of the line, also only going about 1/4th of the way down.

Now they are ready to bake! Place them in the oven at 350 degrees for 10 minutes. After 10 minutes, turn the pan and bake another 10 minutes. They will feel slightly soft fresh out of the oven but they crisp up as they cool. We even thought they tasted better the next day when they crisped up even more.

They will stay fresh for about 3-4 days in an airtight container.

Print Recipe
 Homemade Graham Crackers
These thin, crispy graham crackers are perfect for making s'mores, spreading with peanut butter, or just eating plain.
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, refined sugar free, s'mores, s'mores bars
Prep Time 45 mins
Cook Time 20 mins
Servings
graham crackers
Ingredients
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, refined sugar free, s'mores, s'mores bars
Prep Time 45 mins
Cook Time 20 mins
Servings
graham crackers
Ingredients
Instructions
  1. 1. First you will toast the oats. To do this, lay your oats in a thin layer on a rimmed cookie sheet. Toast them in the oven for about 10 minutes at 350 degrees. After 10 minutes, stir them around, and toast another 5 minutes. Let them cool for a few minutes before using.
  2. 2. Next, add the warm oats to the food processor and pulse until you have a rough flour consistency.
  3. 3. Keeping the oats in the food processor, add in the brown sugar, cinnamon, baking soda, salt, oil, and maple syrup. Pulse until combined. You will then add water, 1 tablespoon at a time until a dough forms.
  4. 4. Once you have a the right consistency, turn the dough out onto a piece of parchment paper. and form it into a ball. Roll it with a rolling pin to about 1/4 inch thick. Using a knife, cut them into 2.5 inch squares.
  5. 5. Transfer the squares to a parchment lined baking sheet.
  6. 6. To make them look like real graham crackers, press a toothpick lengthwise down the center of each square, going about a 1/4th of the way down. Then use a fork to add the dots on each side of the line, also only going about 1/4th of the way down.
  7. 7. Place them in the oven at 350 degrees for 10 minutes. After 10 minutes, turn the pan and bake another 10 minutes. They will feel slightly soft fresh out of the oven but they crisp up as they cool. Enjoy!