Salad Shake-Up

If there's one thing that I get tired of, it's the same salad or the same lunch every day for a week.  I can only eat one dish so many times. Your lunch salads can be easy, pre-packed, and they don't have to be boring! My number one rule with crafting salads is; you must…

Slow-Cooker Whole Chicken

What You Need: Whole Chicken Spices of your choosing; I use Rosemary, Thyme, Garlic, salt and pepper What You Do: Take the inner parts out of the chicken, they're usually packaged in a wax paper bag or plastic. Fill the cavity with fresh spices and herbs and garlic - or whatever you choose. For the…

Slow Cooker Leek and Potato Soup

What You Need: Leeks – I used two very large leeks from a Hungry Harvest Box Chicken Broth – 48oz Russet Potatoes - I used 6 or 7 potatoes Garlic - half a bulb Thyme Bay Leaves (2) Bacon (Optional) What You Do: Peel and cut potatoes into chunks. I left two potatoes unpeeled – I…

Foraging Fridays Post 2: Waste Not, Want Not – Pickled Cucumbers and Beets

Pickling is a great way to save vegetables that you know you just can't get to before they go bad.  Two of the easiest items to pickle are beets and cucumbers. What You Need: Cucumbers or Beets Pickling Spices White Distilled Vinegar Sugar (Optional) Garlic and fresh dill - if pickling cucumbers What To Do:…

Thai-Chicken Soup

What You Need: 48oz Chicken Broth [for Whole30 just ensure it is compliant] 4 Boneless Skinless Chicken Breasts Sliced Carrots Peppers (I used Anaheim) Large White Onion Minced Garlic (2-3 cloves) Can of Coconut Milk Bay Leaf Pepper Salt Seasoning of choice (I used smoked paprika and cayenne) What You Do: Add everything but the…