Beef barley stew

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Alrighty y’all…I’m going to brag for a minute. This is off the chain good, relatively clean and the kind of food that is just good for the soul. Plus, it’s made in a crockpot which is basically part of my love language.  Make it. You won’t be sorry. This serves an army (12-15 bowls) so feel free to cut the recipe in half.


Prep time 15 minutes. Cook time 6 hours.


2 pounds stew meat ( the more marble, the more flavor)

5 celery stalks chopped

2 yellow onions chopped

6 garlic cloves minced

1 large baking potato peeled and grated

6 large carrots peeled and grated

4 tbs of beef boullion or 2 packs of Lipton beef and onion dry mix

1 cup uncooked barley rinsed

3 tbs olive oil

Salt and pepper


Brown stew meat in oil on high heat to get a good sear. Put meat in crock pot. Add 2 cups of water to pan that you seared meat in and deglaze the pan. Pour that in to the crock pot on top of the meat. Add 8 more cups of hot water, bouillion or soup mix, celery, onion, garlic and a generous amount of salt and pepper. Stir well. Put the lid on and cook on high for four hours stirring occasionally. Now add shredded carrots and potatoes and cook for another hour on high. Finally add barley and worchestire sauce and cook one more hour on high.



The Awesome Asian Bowl

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Y’all…I can’t think of any other name than the Awesome Asian! It is actually a scrumptious stir fry of chicken, brocolli, mushrooms and onions with a gingery soy and honey sauce. This recipe comes after many experiments in the kitchen trying to balance healthy with flavorful. This is it!!! It worked, it’s deliciously Asian and pretty dang good for you! I firmly believe I was a bear in my past life because I prep for winter hibernation like a pro. This will freeze and make many yummy winter meals in the freezing tundra, aka South Alabama ::::::enter sarcasm::::::, so if you arent cooking to store fat for winter or to feed a small village, feel free to cut this down into half or even a third. Enjoy!



3 pounds chicken breast -thawed and cubed in 1/2″ pieces

1/2 cup coconut oil

2 cups organic chicken broth

1/2 cup honey

1/2 cup Braggs liquid Amino or soy sauce

1 tbs freshly peeled and grated Ginger or 1/3 tbs Ginger powder

4 cloves minced garlic

4 tbs sesame oil

2 pounds (10 cups or so) Broccoli florets

1 large onion diced finely

1 pound of button mushrooms sliced

1 box of quinoa or quinoa pasta prepared



Dredge chicken in coconut flour and layer on a plate. Reserve remaining flour for sauce. Heat the coconut oil in non stick pan until a medium high heat. Add chicken small batches at a time so that it can get nice and browned. Cook through and remove to a plate. In a large bowl, mix remaining flour, honey, braggs, ginger, garlic, sesame oil and chicken broth with a whisk. Allow to sit and become awesome. Add a little more coconut oil to the pan you cooked chicken in, stir fry your onions, mushrooms and brocolli until cooked through (about 5-6 minutes). Pour all of sauce mixture over top and bring to a boil. Boil for 5 minutes. Sauce will thicken and you will now be drooling from the smell in your kitchen. Add chicken back in pan to warm through. Add Salt and pepper to taste. Serve over your choice of quinoa. It’s so so good.


Yep, I finished that entire plate. I may have even licked it clean.




Skinny Chicken Marsala

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20150821_201835First, I will never get a job as a food photographer. It is yummy, trust me. Chicken marsala is one of my very favorite things. But, let’s face it, it’s usually chicken dredged in flour, cooked in butter and oil, add more butter, heavy stock and more butter and wine and serve over some carby deliciously bad for you mashed potatoes. Yes. Yummy. But, you know me, I will figure out a way not to miss out on my favorites and make them taste just as good. So here it is….skinny chicken marsala. 

As always, feel free to cut my recipe in half. We cook big here 🙂


1 3lb package of thawed raw chicken tenderloins

16 ounces of sliced fresh mushrooms (any work so get fancy or stay cheap like me)

1 cup almond flour + 2 tbs reserved for later step

3 crushed garlic cloves

3/4 cup marsala cooking wine. (Read labels! Not all are created equal)

3/4 cup organic chicken stock

2 tbs fresh parsley

Salt and pepper

3 tbs coconut oil


Preheat oven to 225. In large skillet, heat coconut oil. Dredge tenderloins in almond flour mixed with a generous addition of salt and pepper. Brown tenderloins in oil for roughly 3 minutes on each side until golden and transfer to a baking sheet to keep warm in oven. In pan that you cooked chicken, add garlic. Brown for 2 minutes on medium being sure not to burn. Add mushrooms and cook on medium for roughly five minutes. Add last 2 tbs of almond flour and thicken for 30 seconds. Add marsala and brother and parsley and cook for two minutes. Add chicken back in and coat in sauce. Cook for 5 minutes covered on medium. And you are done!

I personally like to pop a sweet potato in the microwave and then mash the crud out of it and serve the chicken on top. Low carb, full of flavor, stay on track kind of dinner!


Summer Skillet

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It’s summer and that means one thing…CSA box!!


Fresh fruit and veggies straight from the farm! I often find myself overwhelmed with zucchini, squash, eggplant, peppers and tons of other yummy local produce items. This is one of my favorite ways to “use up” those veggies!

I make this in quantity because my family will eat every last bit of it. Recipe can easily be cut down.


Ingredients: (Use veggies you have on hand. This is just my favorite mix )

2 large zucchinI

6 yellow summer squash

1 sweet onion

3 tomatoes or several grape tomatoes

3 banana peppers

1 cup of corn off the cob

1 green pepper

1 red pepper

3 large potatoes

4 large links of sausage (I use turkey kielbasa or venison)

4 cups cooked whole wheat pasta

1/2 cup parmesan cheese

olive oil

salt and pepper


Prep all veggies. Cut all in near equal sizes. Saute in some olive oil in this order: potatoes and onions for 5 minutes, add zucchini, peppers and squash, cook for five more minutes, add corn and tomatoes and continue to cook on medium stirring often.

While veggies are cooking, boil your pasta. Chop sausage into 1/4 inch slices and saute in separate pan. Add to veggie mix after browned. Salt and pepper mix to taste. Strain pasta and toss in with veggies. Sprinkle in parmesan cheese and toss.

*note in my picture you can barely make out the veggies. I have five kids haha. If you cook them long enough, they “vanish” but the flavor remains. If you are cooking for adults, no need to cook so long.

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