Happy Birthday to my Little Man!

My youngest is turning 6 today, so I may or may not get my essential oils post in.  Here's what I've been doing instead:

It's definitely not professional quality work, but he loves it...he told me exactly how he wanted it painted and everything. :)

Indian Spiced Chicken Soup

So, I have this chicken that I absolutely love.  The marinade is divine.  The last time I made it, I had the thought that those spices would make for a great soup base...so, I finally have made it, and it does, in fact, make an absolutely amazing soup!

Indian Spiced Chicken Soup
2-3 tablespoons coconut oil
3/4 cup onion, finely diced
3 cloves garlic, minced
1/2 teaspoon nutmeg
1/2 teaspoon  ground coriander
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts (or thighs)
3 medium potatoes, cubed (about 2-3 cups)*
4 cups chicken stock or broth
2  cups chopped kale*
1 can coconut milk (I used Trader Joe's Lite Coconut Milk)
juice of one lime (~2 tablespoon)
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a large sauce pan heat coconut oil over medium high heat, add onion and cook until transparent.  Add in garlic and cook for another minute.

Stir in seasoning and cook for a minute, then add in the chicken, potatoes, and chicken stock.  Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes, or until chicken is cooked through and potatoes are tender.

Remove the chicken from the pot, and allow it to cool for a few minutes, before shredding or cubing it. Return the meat to the pot and add the kale, coconut milk, lime juice and salt and pepper and heat through.

*You could substitute any vegetable you want for the potatoes and kale...cauliflower, chickpeas, broccoli, etc., would all be delicious in this soup.


This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (11/3/13-11/9/13)

This week in our Bountiful Basket we got:

• lettuce
• zucchini
• cucumbers
• red onions
• fennel
• tomatoes
• bananas
• apples
• green chilies
• apples
• winter squash
• pineapple
• white grapefruit

We also got the add on pack of persimmons and the Italian add-on:

• eggplant
• yellow squash
• mushrooms
• garlic
• parsley
• herbs

We also has potatoes, carrots, and celery.

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• leftover chicken soup
• grilled cheese sandwiches
• green salad

Monday:

• breakfast: scrambled eggs with green chilis and tomatoes
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• chicken and eggplant unparmesan
• GF pasta (we like Jovial)
• sauteed yellow squash and zucchini

Tuesday:

• breakfast:  smoothie
• lunch: leftovers
• snack: grapefruit
• dinner:
• Chicken with Fennel and Rosemary
• mashed potatoes
• green salad

Wednesday:

• breakfast: scrambled eggs with green chilies and tomatoes
• lunch: leftovers
• snack: cucumber and hummus
• dinner:
• Clam Chowder
• Van's crackers
• persimmons

Thursday: My little one's birthday!

• breakfast:  smoothie
• lunch: leftovers
• snack: persimmon and cashews
• dinner:
• Pizza Pie Cafe
• Birthday Cake (he wants a monster truck cake)

Friday:

• breakfast:  leftover pizza :)
• lunch: leftovers
• snack: persimmon and cashews
• dinner:
• Chili
• Baked Potatoes
• Pineapple slices

Saturday: 

• breakfast:  scrambled eggs and veggies
• lunch: leftovers
• snack: cucumbers and hummus
• dinner: 
• Teriyaki Chicken
• Basmati Rice
• salad
• Pineapple slices

Spiced Pumpkin Hot Chocolate

I know I'll never be one of those hugely popular bloggers, mainly because I'm not a photographer.  Case in point:

Nothing fancy about my pictures, just a quick shot of what I happened to be making and consuming in my kitchen on a normal basis.  So, sorry no fancy pictures or props today, just a mug of hot chocolate.

But this mug of hot chocolate is divine.  I LOVE hot chocolate and I LOVE spices, so combining the two is something that happens quite often for me.  The pumpkin gives it a nice creaminess and compliments the spices without being overwhelming.  I added some essential oils into mine, it's totally optional, the hot chocolate is fantastic without them, but it does give the spices a different depth of flavor.  Please make sure you use oils that are safe to take internally if you do add the oils.

Spiced Pumpkin Hot Chocolate for One

1 cup almond milk or other non-dairy milk

1/4 cup pumpkin puree

1/2 teaspoon pumpkin pie spice

1 tablespoon coconut sugar

1 oz Enjoy Life mini chocolate chips (about 2 tablespoons+1 teaspoon)

1/4 teaspoon vanilla

1 drop Protective Blend Essential Oil Blend (optional)

1 drop Cinnamon Bark Essential Oil (optional)

Directions
Heat almond milk over medium heat, until hot and steaming.  Stir in the pumpkin puree, pumpkin pie spice and coconut sugar.  Mix well, then add in the chocolate chips and stir constantly until chips are melted and mixture is hot and steaming again.

Remove the mixture from the heat and add in the vanilla and essential oils.  Pour into a large mug and enjoy!

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, Gluten Free Friday, Whole Food Friday, and Allergy Friendly Lunchbox Love.

Weekly Menu (10/27/13-11/02/13)

This week in our Bountiful Basket we got:

• romaine hearts
• yellow squash
• cucumbers
• onion
• fennel
• blackberries
• bananas
• kiwi
• persimmons
• apples
• watermelon
• pinapple (gave to my brother)

We also has pears, carrots, potatoes, onions, garlic, and tomatoes

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually applesauce, mandarin oranges, or bananas)
• milk

Sunday: 

• breakfast:  smoothie (I'll be using bananas, kiwi, persimmons, and berries this week)
• lunch: sandwich, apple
• snack: cucumbers and hummus
• dinner:
• pizza
• green salad
• watermelon slices

Monday:

• breakfast:  pumpkin pie smoothie
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• bbq ribs
• baked potatoes
• salad
• watermelon slices

Tuesday:

• breakfast:  baked oatmeal and an apple
• lunch: leftovers
• snack: crackers and hummus
• dinner:
• navajo tacos
• green salad

Wednesday:

• breakfast: smoothie
• lunch: leftovers
• snack: cucumber and hummus
• dinner:
• Chicken with Fennel and Rosemary
• mashed potatoes
• sauteed yellow squash

Thursday: 

• breakfast:  scrambled eggs and veggies
• lunch: leftovers
• snack: persimmon and cashews
• dinner:
• french toast
• hashbrowns
• apple slices

Friday:

• breakfast:  smoothie
• lunch: leftovers
• snack: crackers and hummus
• dinner:
• Juniper Takeout

Saturday: 

• breakfast:  scrambled eggs and veggies
• lunch: sandwiches
• snack: cucumbers and hummus
• dinner: (our church fall festival)
• chicken soup (expermenting)
• salad