303.842.8255 | 400 McCaslin Boulevard, Suite 210, Louisville, CO 80027
Brussels Slaw

Brussels Slaw

Maybe your kids will eat Brussels sprouts after all. Try this slaw instead of the traditional cabbage version. As long as you have a food processor with a grater or shredder blade, this is easy and fast. If not, you can grate the vegetables by hand but it will take more time. You can also adjust the honey or lemon in it to your preference for sweet or tangy. Even tastier if it gets an overnight in the fridge.
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Ingredients
Servings: cups
Instructions
  1. Wash the vegetables thoroughly. Trim the Brussels sprouts stumps to remove ragged or dirty edges. Peel carrots and trim ends.
  2. Using a grater attachment on a food processor, shred/grate the carrots and Brussels sprouts. Place the grated vegetables in a large bowl, and add raisins and hemp seeds. Stir to evenly mix.
  3. Whisk the mayonnaise, olive oil, lemon juice, and honey to an even consistency in a small bowl, or place in a pint glass jar, seal with lid and shake til smooth.
  4. Pour dressing over the vegetables and toss thoroughly. For best flavor, let the slaw rest covered in refrigerator for an hour at least and overnight if possible.
Share this Recipe
Smoked Paprika Chicken

Smoked Paprika Chicken

So simple. How did I overlook this combination my whole life? This is an easy dish that I love simmered on stove top in an iron skillet. I used this smoked paprika from Savory Spice Shop, but there are hotter varieties if you like heat! You can also find an organic smoked paprika here. I use boneless thighs because they are more tender and flavorful to me than breasts, but either can work. And if you are lucky enough to have some of your own chicken fat on hand rendered from broth that you made, that works well as a fat in your skillet instead of olive oil and ghee. To try this on the grill, blend the melted fats, liquid ingredients, cooked onion, and spices and marinate chicken pieces for two hours; grill on medium heat for 6-8 minutes per side.

 

Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Instructions
  1. Combine the GF flour blend and spices.
  2. Dredge chicken pieces in the flour and spice mixture.
  3. Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
  4. Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side - about two minutes per side. Once browned lightly, remove them to a plate off to the side.
  5. Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
  6. Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
  7. Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip - plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
Recipe Notes

This recipe makes four large servings or six smaller servings.

Share this Recipe
Spicy Chick Pea Curry

Spicy Chick Pea Curry

Lovingly known as “train wreck” in my house, this one skillet curry can have heat or be more mild, depending on your kids’ palates. I’ve written it here as moderately hot. The ground beef makes it more savory and nutritious, but it is also delicious if the meat is omitted, making for a nice vegetarian option.

Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Instructions
  1. Heat olive oil to medium in a large skillet. Iron works well for this recipe and will boost iron in the food.
  2. Add minced garlic and chopped onion, heating gently until clear. Do not brown or burn. Then add chopped pepper and continue to saute over medium heat.
  3. Blend the dry spices in a small dish or bowl, except for salt and pepper. Add to skillet. Stir to coat onions, garlic, and peppers thoroughly. Simmer covered for 2 minutes, stir occasionally.
  4. Next add the ground beef. Stir to blend well with the vegetables and herbs. Cook on medium heat til beef is browned.
  5. Add canned tomatoes, tomato sauce, curry paste, salt, and pepper. Stir to blend well. Cover and let simmer x 15 minutes, stirring occasionally.
  6. Reduce heat to low. Add drained chick peas and stir to warm and blend. Adjust spices as you like. Cover and simmer another five minutes.
  7. Ladle over (gluten free) penne pasta, rotini, spirals, zucchini zoodles, or with GF focaccia bread (such as Chebe brand focaccia mix). Sprinkle on chopped cilantro for garnish if desired.
Share this Recipe
Avocado Cantaloupe Lime Salad

Avocado Cantaloupe Lime Salad

This recipe hails from PaleoPlan.com, one of my favorite spots on the web to find kid-friendly food that also satisfies my criteria for healthful. Sounds like odd bedfellows – grape tomatoes and cantaloupe? But it really sings when you use fresh, ripe, organic ingredients. I’ve added a couple of changes to this version, which is now popularized everywhere from Martha Stewart’s site to Food.com.

Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large serving bowl, whisk oils, lime juice, honey, and sea salt. If helpful, heat these first, briefly and gently, on stove top in a small pot, so the honey is more liquid. Then transfer to large serving bowl to whisk.
  2. Quarter the cantaloupe by cutting it in half lengthwise, then cutting again lengthwise. Run a knife between the rind and the flesh. Cut away the seeds and discard, then cut the fruit into chunks about half inch size.
  3. Cut avocados lengthwise, remove nut, and remove rinds, by scooping out fruit or running a knife between fruit and rind. Avocado should be soft but not mushy. Cut into small chunks.
  4. If you have a melon scoop, cut the cantaloupe in half, remove seeds, then scoop melon balls until only rind remains. Pour any juice sitting in the rind into the bowl with fruit.
  5. Cut tomatoes in halves.
  6. Toss all fruits together with sunflower seeds, mint, and whisked dressing in large serving bowl. Coat everything well. Keep chilled til serving.
Share this Recipe
Kale Slaw with Honey Lime Dressing

Kale Slaw with Honey Lime Dressing

With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect – lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.

Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
  • 1 small-medium bunch kale any type chopped into small pieces
  • 1 small head lettuce butter lettuce, red lettuce, or green lettuce, chopped into small pieces or shredded
  • 1-2 scallions minced
  • 1/4 cup cilantro rinsed and minced
  • 1 carrot grated finely
  • 1/4 cup dates minced
  • 1 stalk celery thinley sliced
  • 1/3 cup raw sunflower seeds
Dressing
Servings: people
Instructions
  1. Wash, rinse, spin dry, and chop the greens, scallions, and cilantro. Toss together in a large serving bowl. Grate in the carrot, and add the minced celery, dates, and sunflower seeds Toss again.
  2. You will need an immersion blender or small food processor to make this dressing easily. Otherwise, use a rubber or wire whisk or electric beaters with whisk attachments. Start with the egg, lime juice, and mustard and process or blend for 15 seconds. Next, add the oils (slowly while blending is ideal) and continue to process until it thickens into a mayonnaise-like texture. Add the honey and salt and finish blending. Adjust lime juice, honey or salt to your taste, blending thoroughly to creamy texture, then fold in the lime zest if you have it.
  3. Pour dressing generously over the greens and toss all together into an evenly dressed slaw. Enjoy!
Share this Recipe

Subscribe To Our Newsletter

I invite you to sign up for my newsletter. Every couple of weeks I will share tips on how to help your child learn, grow, and thrive through nutrition.

You have Successfully Subscribed!