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Very Berry Spinach Smoothie

Very Berry Spinach Smoothie
Serves 4
This smoothie is delicious and I promise you, your kids will go crazy for it! We freeze what is left to make "go gurt" type ice cream treats :D
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Prep Time
5 min
Total Time
6 min
Prep Time
5 min
Total Time
6 min
Ingredients
  1. 1 cup of milk of your choice (we use grass milk, which is milk from grass fed cows)
  2. 2 TBS of heavy cream (we use organic)
  3. 2 tsp of vanilla (we use organic)
  4. 2 TBS Maple Syrup or Honey (we use local pure maple syrup)
  5. 1 container (or one cup) of plain yogurt
  6. 1.5 cups of mixed frozen berries or frozen fruit of your choice (we use organic)
  7. 1/2 banana (frozen or fresh)
  8. one handful of ice
  9. one huge handful of baby spinach leaves (we use organic triple washed)
Instructions
  1. Add to blender in the order listed in the list above. Blend starting on low and moving to high speed for one min or until smooth. Enjoy! If this is too thick you can add 1/2 cup extra milk...or even water if you don't want to add those calories to it. We enjoy the thickness of it, that way we can enjoy it slowly without it getting to warm.
  2. Whatever you do, don't skip the cream! With that added it really gives it a smooth consistency. This is three to four servings (8 oz glasses) so it's not bad per serving. And well worth it! It also helps keep you full. I stay full all morning until lunch time...no need for a mid morning snack.
Notes
  1. We use a Vitamix blender but this should be ok in any blender type...you just may have some seeds from the berries left over in the smoothie. Just blend a little longer if need be.
  2. We have this for breakfast every morning and my 10 yr old son LOVES it. And he's a very picky eater.
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Stir Fry Chicken Recipe

Stir Fry Chicken
Serves 5
I have changed this recipe many times until I got it just right! We ALL love it and we think it's delicious! It is one I made up myself with trial and error so I hope you enjoy it! I know we do! There is a lot to this recipe but it's well worth it!
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Ingredients
  1. 1 TBS olive oil
  2. 1 TBS sesame oil (give or take...may need more)
  3. 9 oz of cut up chicken breast
  4. 2 cups chicken broth PLUS 1/4 cup in a baggie
  5. 1 cup beef broth (or mushroom broth)
  6. 4 cloves garlic (minced)
  7. 1/2 tsp Ginger (can use powdered but we have found using fresh is a wonderful thing)
  8. 2 TBS soy sauce (low sodium or regular is fine)
  9. 1 TBS maple syrup (if you don't have maple syrup you can use honey or brown sugar)
  10. 1 TBS Hoinsen Sauce (don't skip this!)
  11. 1 can of water chestnuts (sliced)
  12. 1 chicken bullion cube
  13. 1 onion (diced)
  14. 1 cup carrots (chopped)
  15. 1/2 tsp red pepper flakes (do not skip this!) You can add more if you like extra spicy! We will use more (up to 1 tsp) if our red pepper flakes are older. If they are fresh, you may only want to use 1/4 tsp.
  16. 2 TBS corn starch (we use Arrow Root powder for a healthier version, but read up on it before using...it does play different then the corn starch does). This gets added to the baggie with a 1/4 cup broth in it.
Instructions
  1. SEE NOTES BEFORE STARTING!
  2. Prep your ingredients (see notes)
  3. Preheat a 12 inch cast iron pan for 5 min before adding your oils (1 TBS olive oil and 1/2 TBS of sesame oil on med high heat) I leave my pan on med high the entire time I am cooking.
  4. Add your onion and carrots to your hot pan with oils already in it. Stir until onion is clear and carrots are browned just a bit. Move them to the side of your pan and move the pan off the heat just a little on that side.
  5. Add a little more sesame oil and add your chicken or beef (salt and pepper) cook until both sides of meat are browned. Stir the onion and carrots into the meat when the meat is done cooking.
  6. Add one cup of beef broth, ginger, garlic, ONE TBS of soy sauce, hoinsen sauce, maple syrup, bullion cube, pepper flakes, water chestnuts and stir.
  7. Let this reduce down until there is NO liquid left. It's ok to walk away for a few minutes. This usually takes 10 min or more depending on your stove. You will hear when the liquid is gone...it will sound like it's "frying" Watch it closely when the liquid is close to gone...it can burn easily if not watched at the end, and your whole dish will be ruined. Make sure you wait until all the liquid is gone...you won't be sorry!
  8. Once your liquid is fully gone, add your 2 cups of chicken broth and 1 TBS of soy sauce and stir. Let them come to a good boil and here is where you would add broccoli if your adding so it doesn't get over cooked. Any other veggie can be added during the reduce time.
  9. Once the mixture is boiling well, let it boil for about 5 - 7 min and then you can add the baggie mixture of corn starch and broth. You may not need the entire baggie worth. Add slowly until it's as thick as YOU like it. Keep stirring as you add. Once you have the consistency you like, remove it from heat. It's done!
  10. Serve over brown rice.
To Prep
  1. Start cooking your rice: (we use brown rice which takes 50 min to cook (2:1 ratio) (1.5 cups rice to 3 cups water) Rinse your rice, add to pan and add water. Stir once, cover, bring to boil then turn to LOW, let this cook 50 min while you work on your stir fry. DO NOT PEEK at the rice (you will let out all the steam that helps cook the rice)...leave it covered and cooking on low until 50 min has passed.
  2. Dice one onion, dice up carrots, grate ginger if using fresh, open water chestnuts, mince 4 gloves garlic, cut up chicken breast to make 9 oz, prepare your baggie with broth and corn starch mixture.
  3. NOTE: If you want to mix up your stir fry you can add beef in place of the chicken but just swap the chicken broth for beef broth...use 2 cups beef broth and 1 cup chicken broth and use the chicken broth first while reducing. You can also add veggies (we have added broccoli and snow peas with our beef and it was awesome!) we have also added other veggies including cauliflower, broccoli, and cabbage to our chicken stir fry. Just what ever we feel like that night for veggies is what we add. Make it your own! ENJOY!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Taco Soup Recipe

Taco Soup
Serves 6
Delicious Taco soup with added shredded cheddar cheese and sour cream to garnish.
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Ingredients
  1. 1 pound ground beef (we use grass fed)
  2. 1 small onion chopped
  3. 4 large cloves garlic diced
  4. 1 TBS Cumin
  5. 1 TBS Chili Powder
  6. 8 oz box of Cream Cheese (we use organic)
  7. 2 (10 oz) cans of rotel (cilantro and lime flavor, mild (we are looking into making our own))
  8. 1 box (32 oz) of beef broth or stock (we use organic)
  9. 1/2 cup heavy cream (from grass fed cows)
  10. 1 cup cooked Elbow noodles (optional) do not add these for a low carb version.
Instructions
  1. We use a 12 inch cast iron pan (turn burner onto med heat)
  2. Brown ground beef in a pan that you will be making the soup in.
  3. Add onions and garlic to beef and continue cooking.
  4. When beef is browned, add the cumin and chili powder, stir.
  5. While this is sitting, cut up your cream cheese into cubes and add it to the beef mixture and smash it into the beef.
  6. Once that is well smashed into the meat, add the Rotel, broth, and heavy cream and bring to a boil.
  7. Add noodles if desired (after you boil them) and serve!
Notes
  1. After putting the soup into your bowl, add a bit of shredded cheddar cheese and a dallop of sour cream. You won't be sorry you did this!! And for an even more taco tasting soup...add a couple crunched up tortilla chips!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Wholesome Kid Friendly Ranch Dressing

One of the ingredients in this recipe is our clean olive oil recipe.

Wholesome Ranch Dressing/Dip
This is a super good ranch dressing, my 9 yr old loves it! It tastes just like the store is what he says!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/2 cup of Home made Mayo (see our white and fluffy mayo recipe - link above)
  2. Large pinch of pepper
  3. 1/2 tsp salt
  4. 2 tsp rice vinegar
  5. 1/2 tsp garlic powder
  6. 1/2 tsp onion powder
  7. 2-3 tsp finely chopped chives (fresh)
  8. 4 TBS sour cream
  9. 4 TBS heavy cream (can substitute butter milk for the butter milk ranch flavor)
Instructions
  1. Combine all ingredients and mix with a stick blender. Easy as that!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Chicken Avocado Wrap w/ Cilantro and Lime

Avocado Chicken Wrap w/ Cilantro and Lime
Serves 6
This is my favorite meal of all time. The mix of the avocado, lime, and cilantro are wonderful with the chicken breast!
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Ingredients
  1. 1 Chicken Breast 9 oz (cubed)
  2. 1 TBS Olive Oil
  3. 4 cloves garlic (dice small)
  4. 1/2 onion (diced)
  5. 3 med Avocado's
  6. 1 lime (the juice of)
  7. 1/4 cup Cilantro (fresh and diced)
  8. 1 Roma tomato (diced)
  9. 1/4 tsp hot pepper flakes (optional) This is great without it too but we loved the tiny kick it gave.
  10. 1/4 cup raw cut up sweet onion (optional) we love onion so we also added some raw diced onion
Instructions
  1. Heat a pan on med high heat with 1 TBS olive oil
  2. Add Onion and let it sweat for a few min.
  3. Add garlic and stir for one more min
  4. Move onion and garlic to side of pan and add your raw chicken cubes
  5. Fry until browned on both sides. Stir the onion and garlic up into the chicken and stir fry this for another min to mix well still while on the heat.
  6. Remove from heat
  7. Scoop out the meat of 3 avocado's and place in a med bowl.
  8. Juice one lime into the avocado and mash this up with a potato masher
  9. Add Cilantro and tomato and stir.
  10. Add your warm chicken and stir this all together.
  11. In the same pan warm up your tortilla shell on both sides
  12. Place two scoops of mixture onto your shell and add a little salt and pepper and wrap it up.
Notes
  1. You can also add chopped fried bacon to this but if we do this we will usually omit the salt at the end.
  2. We also use this same recipe on french bread pieces (open faced) after we put the bread under the broiler for a few minutes. This is FANTASTIC also!
  3. I am a Cilantro LOVER so if that sounds like too much for you, you can add less.
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Tangy fluffy white mayo

Oh wow, this is WONDERFUL stuff!  It is SO much better then the mayo/miracle whip you get in the jars.  See the notes also for how to use  just a few tips to get perfect mayo!

Tangy Fluffy White Mayo
Yields 1
Delicious white fluffy Mayo just like you buy at the store with just a hint of tang to it. This makes me feel joyful all over! It's that good! SEE NOTES AT BOTTOM
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 farm fresh egg
  2. 4 tsp fresh lime juice (make sure to put in a full 4 tsp)
  3. 1/2 tsp dry mustard powder
  4. 1-1/4 cup LIGHT olive oil (Do NOT use extra virgin...best to use the light)
  5. 1/2 tsp Himalayan pink salt
Instructions
  1. Throw all into your stick blender cup
  2. Stick blend for 30 seconds and DONE! It's that easy!
OK so we had TWO batches not work for us and the reasons were these
  1. 1: We used too much lime juice...stick with what the recipe states!
  2. 2: We were not thinking and used a COLD egg from the fridge and didn't let it warm to room temp...this is VERY important and your mayo will stay thin if you use a cold egg. We use the ones directly from the hen house before they ever make it to the fridge :D
  3. Also, you want to keep the stick blender at the bottom for a few seconds before bringing it up to the top to mix everything together. Let it have time to emulsify at the bottom first...a few seconds will work fine!
If your using a regular blender or food processor
  1. Place egg, lime juice, egg, salt, and 1/4 cup of the olive oil into your bowl or blender
  2. NOW listen up! Add the remaining oil VERY VERY VERY slowly (as thin of stream as you can get that allows a steady stream). This should take you about 3 full minutes to add the full cup.
  3. Whatever you do, don't think it's ok to cheat and pour more quickly...it will screw up your mayo!
  4. If you using a blender, you will hear the pitch change as the liquid starts to form an emulsion. Eventually the substance will start to look like white fluffy mayo, only more beautiful! :D when you start to see this, DON'T think it's ok to just dump the rest of the oil...it's not! Continue to add, slowly, until all is gone. You won't be sorry you did this!
  5. Once this is all incorporated your done! Should be nice and white and fluffy. Move it to a 2 cup glass container with a seal and it keeps in the fridge for a week.
Notes
  1. One VERY important thing: Make SURE to have all your ingredients at room temp! This is very important to do.
  2. Also, we have only used our stick blender, so I can't tell you how well the others work for sure. If YOU try it, please leave a comment and let me know!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Pumpkin Spelt Muffins

Changed this recipe up a bit from the original but we really love the changes! 

Pumpkin Spelt Muffins
Serves 28
These are very kid friendly 100% REAL pumpkin muffins.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 cups whole spelt flour (we used the King Arthur brand)
  2. 2 Tb pumpkin pie spice blend (we use our own pre-made blend)
  3. 2 tsp baking soda (we used Frontier brand)
  4. 1/2 tsp baking powder (we used Frontier brand)
  5. 1 tsp salt (we use Himalayan pink)
  6. 4 farm fresh eggs
  7. 3/4 to 1 cup Raw honey (you can use more if you like sweeter)
  8. 1 stick plus 2 TBS melted butter (we use butter from grass fed cows)
  9. 2 cups Pumpkin Puree (we used Pacific brand)
Instructions
  1. Preheat oven to 350
  2. Line your muffin trays
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Try not to over mix.
  5. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 15-18 minutes. Store at room temperature or freeze.
Notes
  1. I noted what "we" use, being on a whole foods diet, but you can use any brand you like and it should turn out just great! We have never tried using any other ingredients so I can't say for sure if there would be much of a difference.
  2. Also: The pacific brand of pumpkin puree comes in a 2 cup boxed container so that works out great! Otherwise you have watch container size and may have some left over.
  3. If you cut this recipe in 1/2 it makes about 14 muffins.
Adapted from 100 Days of real food Pumpkin Muffins
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Cauliflower (Clean Eating) Chicken Alfredo

So I got this recipe from a friend but changed it up a bit to our liking and it was awesome!  My 9 yr old son’s first word (if it is a word) was MMMM  then he said “This is good”.  SO with that, It was added to my recipes and will be made again.

Cauliflower (Clean Eating) Chicken Alfredo
Serves 6
This is a whole food/clean eating meal and it even goes over well with the kiddos! Very creamy and lite!
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Ingredients
  1. 3 heaping cups fresh cauliflower florets
  2. 3 cups of low sodium chicken or veggie broth (preferably organic or homemade)
  3. 3 cloves of fresh garlic
  4. 12 oz whole wheat fettuccine pasta
  5. 3/4 cup Parmesan cheese (preferably grate your own)
  6. 9 oz of chicken breast, cubed
  7. 1/2 cup chopped fresh onion
  8. 1 TBS olive oil
  9. Salt/pepper to taste
Instructions
  1. Start by adding 3 cups of broth to a skillet or pot
  2. Add your cauliflower florets to that and let it soak. Turn to med high to get a nice slow boil and let this boil until soft...about 15 min.
  3. Get a pot ready for boiling your noodles. We took 4 oz out of the 1 lb package and saved it for future use because it would have been too much for the sauce used. Boil pasta per package instructions.
  4. While pasta boils, add olive oil to fry pan and add your onion and garlic. Let this sweat for a few minutes on med heat.
  5. Move the onion and garlic to the side of the pan, turn heat up to med high and Add the cut up chicken and fry until browned.
  6. Mix onions, garlic and chicken together once the chicken is lightly browned and let it fry for about another 2 minutes then set aside in a bowl.
  7. Your cauliflower should be done at this time so take your cauliflower and broth and dump it into a blender and blend until smooth (we used a Vitamix but a regular blender should work fine).
  8. Add the cheese and blend again until no lumps appear. Your mixture will be runny and this is OK. It thickens as it sits.
  9. Once your noodles are done add the sauce and chicken mix to the noodles and stir. Its best to let it sit for about 15 min to thicken up.
Notes
  1. NOTE: You WILL have left overs if you only have a family of three or four. The leftovers taste even better in our opinion. To warm it up, we add just a little mild organic cheddar cheese on top and a little salt and pepper. Warm on 70% power for a min or two, stir and warm for one more min. This makes GREAT left overs!
  2. You may also want to try tuna in this dish if you don't like chicken. The left overs tasted a lot like the cheesy tuna boxed meal (but better).
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Chicken and Bacon Roll up With Avocado

 

Chicken and Bacon Roll up with Avocado
Serves 4
A delicious wrap that not only tastes great but is great for you!
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Ingredients
  1. 1 avocado
  2. 1 tsp Cilantro (diced)
  3. 2 tsp fresh lime juice
  4. Whole spelt wraps (we use Rudis organic brand)
  5. Shredded dark leaf lettuce (enough for 4 wraps)
  6. Chopped tomato (about 2 small)
  7. 3 slices of local bacon (fried and diced)
  8. 1 large chicken breast (we use organic)
  9. 2 cloves garlic (diced)
Instructions
  1. Fry your bacon and set aside to cool
  2. Chop one chicken breast into cubes and fry it with a little olive oil, garlic, salt and pepper (do not use the bacon grease for frying this up)
  3. while your chicken is cooking, dice up both your tomato and cilantro and set aside
  4. Shred your lettuce and set aside in a separate bowl
  5. Peel avocado and place in med sized mixing bowl
  6. Add your lime and chopped cilantro to your avocado and mash
  7. Add your bacon and tomato and stir well Let this rest until your chicken is done.
  8. When your chicken is done set it aside
  9. wipe your pan down and add a few drops of olive oil and warm up your burrito shells in the pan
  10. When your shells are warm add the chicken to the mixture and add to your shells.
  11. Top with lettuce and roll it up and enjoy!
Notes
  1. This recipe works the best with fresh cilantro and freshly squeezed lime juice!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Orange Julius

 

Mock Orange Julius
Serves 3
This is about the closest we could get to tasting just like the old Orange Julius at the mall before they went and watered it all down and thinned it up!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 large Oranges (peeled)
  2. 1 Farm Fresh Egg
  3. 1/4 cup Heavy Cream
  4. 1 tsp Pure Vanilla
  5. 1/4 cup Pure Maple Syrup
  6. 1 cup of Ice
  7. THIS MAKES 3 ONE CUP SERVINGS
Instructions
  1. Add all to your blender in order listed. (we use a vitamix)
  2. Blend until smooth (about a min or two)
  3. **If your freaked out about the egg you can leave it out but honestly this is wonderful stuff leaving it in ;) and it's how they USED to make the Orange Julius.
We use all organic ingredients. Here is what we come up with for nutritional info
  1. Calories: 230
  2. Fat: 7.7 grams
  3. Carbs: 39 grams
  4. Protein: 4 grams
  5. This turns out perfectly...not too thick or not to thin. If it's either too thick or too thin just adjust how much Ice you add. For a ticker malt like smoothie add more ice, for thinner smoothie add less.
Adapted from Cory
Adapted from Cory
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/