So, it’s cold y’all. Temps have dropped around here and I’m thinking some hearty soups are in order. Today, I had 10 minutes between calls to throw together my lunch...and this is what I created.
I’m a fan of fast and cheap, but not a fan of fake or fluff. Thanks to The Wahls Cookbook motivation, I was able to improvise and concoct a fast and super filling, nutrient dense soup that will surely keep me full until the kiddos roll in around 3...at which time I’ll go for a few pieces of my organic dark chocolate and some green tea to hold me over to dinner. 😉
So, here’s my quick 5 step and 5 ingredient recipe:
Ingredients: onion, butternut squash, coconut milk, bone broth, orange or orange essential oil. On hand: ghee (or butter/coconut oil), pink salt, pepper, pumpkin seeds (or any seed, optional).
1. Sauté half an onion in ghee on medium heat for about 5 minutes.
2. While that’s sautéing, spoon out the (already roasted, last night with my dinner veggies) butternut squash and mash it with a fork in a bowl.
3. Add it and about 1 cup of broth (any type will work, this is chicken and in my fridge from the last batch of bone broth I made). Use wisk to mix together well.
4. Add in half a can of full fat coconut milk and a drop of orange essential oil (or a few wedges of fresh orange juice, plus the zest). Wisk well until blended and let sit in heat another 5 minutes. No need to fully boil, just long enough to blend.
5. Pour into oversized bowl and top with seeds. Enjoy!
Side note: this would be really easy to prep the night before and throw in a bowl to heat up at work.
15 Healthy Breakfasts in 5 minutes or Less – for Kids and Adults
Because breaking your night-time fast fuels your body for the day!
Breakfast is broken in three major categories. Plan to make one thing each weekend to freeze or have in fridge to throw into your weekly variety. Then grab a few key ingredients at the market and plan to give yourself 10 minutes to prep and sit to ENJOY breakfast again! Your day is worth it.
Hot and fast breakfasts to cook in the am:
As we get older, we begin to question a lot of things. One thing that is a clear oxymoron to me is why we clean our homes with toxins? Not only are we bathing, sleeping and eating toxic chemicals...we are inhaling them as well. One of the easiest ways to eliminate the exposure to toxins is to swap out your cleaners to healthier options. Now, I know they are expensive at the store, but don't just roll your eyes and say you cannot afford them. They are actually less expensive, immunity boosting, and work if you make them at home. And it literally takes 2 minutes. Below is a DIY recipe or you can buy them cheap from me directly...yes I will sell you anything I preach. I use this weekly in the kitchen and bathroom. #NoExcuses
1. All Purpose Spray Cleaner
Need: Vinegar, Water, Plastic Spray Bottle, Oils of Choice
DIY Costs: $1.50 if you have any of the below oils on hand.
¼ cup white vinegar
1 ¾ cups water
30 drops doTERRA essential oils - any mix from the below combinations. All these blends are uplifting, calming and immunity boosting:
One of the biggest complaints I hear is that it's "too expensive to eat healthy." This is a fallacy, what I like to call fake news. If you don't change anything and buy everything organic, then yes...I would agree. But a few simple changes in your buying, usage and prepping habits reap rewards that free up money in your shopping budget to buy the free range meats and organic labels where it matters most. Changes that reap rewards in your overall health now, and most importantly later, in life.
Here are three great tips to surely pay off in your grocery budget, courtesy of Kitchen Stewardship, who always offers up great, everyday and do-able health tips. I couldn't agree more with these tips, it will easily save you over $25 a week at the market.
1. Homemade Yogurt
I remain amazed at how much I save with this one little kitchen task! I’d never give it up!
A quart of organic yogurt is about $4 on sale in my part of the country, and Greek yogurt is even more. I make a quart of organic yogurt for $1.75. And I make 4-5 quarts per week.
Assuming I couldn’t always find yogurt on sale, let’s say $5 is a fair price. That means I save between $13-16.25 every week. Who wouldn’t want a savings of around $650-845 every year?! That’s a lot of wiggle room in the food budget – enough to buy lots of grass-fed beef and organic veggies.
Here’s a homemade yogurt tutorial with lots of pictures to make it totally simple. (Did I mention I only spend about 20 minutes a week making this? That means I “earn” over $40/hour making yogurt!)
2. Homemade Chicken Stock
It can’t get any cheaper than free, folks. Now that I’m actually saving ends of carrots, onions, and celery in the freezer and growing my own parsley in the summer, then freezing it too…AND reusing the bones a second and even third time…I am truly getting gallons of organic bone broth for the cost of my gas range and my time. I haven’t priced organic broth in a long time, but I’m willing to bet that I’m saving $20-50 each time I make stock, PLUS having plentiful broth on hand encourages me to make and consume more soup, which is definitely healthier for my family (and usually less expensive than other types of recipes!).
Many of my recipes include at least some broth, so I always keep some on hand in the fridge - here's real food recipes via pinterest. Y’all. If you’re not making stock yet, resolve to start NOW. Here’s how.
3. Cooking with Dry Beans
This is sort of a cheater, really, because I’m hitting two birds with one stone.
Particularly in the real food, traditional foods, well-sourced world that I live in, meat is the most expensive thing we eat (and maybe cheese). That means that cutting down on meat here and there really helps the budget. I use less meat when beans are either part of the meal (like making a double batch of chili but not doubling the meat) or the main attraction, like chickpea wraps, black bean soup, or veggie bean burritos.
And if I’m cooking my own beans from the 25-pound bags of dry beans that I have in the basement, the savings is pretty huge. (You caught me – drat – that’s actually 3-in-1 here isn’t it? Cutting meat, using dry beans, AND buying in bulk. Sorry about that – I always ask if ice cream places can put two flavors in one dish, too.)
Here’s how I cook dry beans in bulk and freeze in can-sized containers to make any recipe a cinch, and here's a video on youtube about how cooking beans in the Instant Pot actually makes them healthier!
Hi, I'm Teresa. I am a Holistic Health Coach who focuses on autoimmunity and building your best self.