Monday, September 21, 2015

{Recipe ReDux} Fantastic Freezer Meals: Curried apple carrot soup!

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!


Fall is definitely my favorite season of the year. What's not to love? Sweaters, soup, crock pots, fall produce....yummy!

You know what I don't like? Wasting food! This is a great recipe to use up some "past prime" carrots, apples, onions or all three. No need to chuck them into the trash can, use 'em up in soup!

Curried Apple Carrot Soup
  • 2 pounds carrots, chunked
  • 1 onion, chunked
  • 3 small apples, chunked
  • 1 tablespoon curry powder
  • 2 teaspoon cumin
  • salt and pepper
  • 1 clove garlic, chopped
  • 2 to 4 cups vegetable broth
  • 1/2 can coconut milk or cream
Special equipment
  • Slow cooker
  • Immersion blender
Place all veggies and spices into a bag and chuck into your freezer. Ready when you are!

On your cooking day, place veggies and stock into crock pot and cook for 4 hours on high or 8 hours on low until veggies are very tender. 
Puree with a hand blender (aka stick blender, immersion blender) until smooth. Add coconut milk and puree again. Taste for seasoning and add more if needed. 

Kid tip: let them help with the immersion blender. It is a lot of fun and more likely that they'll try the soup!

Kid contest: use the leftover coconut milk to draw designs or letters into their own bowl of soup. 

Ready to stock up your freezer with other healthy, delicious recipe? Check out the links below :)

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 


Monday, September 14, 2015

School lunch ideas

Back to school is in full swing! Here are a few ideas of what things to pack that are fun, easy to eat but also healthy.

Gluten-Free banana bread
Grapes on skewers
Sliced baby cucumbers
Hard boiled egg.
Brown rice cake with peanut butter and pumpkin seeds
Sliced carrots
Fresh Strawberries
Applesauce squeeze (no added sugar)

Ants on a log
Sweet potato chips (no added sugar)
Turkey lunch meat with no nitrates
Fresh grapes and blueberries


Thursday, September 10, 2015

School lunch ideas

Back to school! An exciting time that can also be a bit daunting with establishing new routines, figuring out where to go and when to be there and getting homework done. Don't forget about lunch! A healthy lunch is an important prep to help you child do their best in each class. 

All lunches are clean eating, gluten-free, dairy free and refined sugar free. What are you packing for lunch?

Aidells brand Apple Chicken Sausage, leftover from the grill and skewered with apple chunks.
Baby carrots
Peas (from frozen)

Leftover roasted potatoes
Broiled lamb cubes
Leftover steamed broccoli with olive oil and salt
Homemade ketchup 
Nitrate free turkey lunch meat
Fresh veggies
Gluten free crackers
Hummus

Friday, August 21, 2015

{Recipe ReDux} Back to the Dinner Table: Mustard Lime Chicken

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

My life has been really wonderful lately and super swamped! My husband and I just closed on our first home last week and have been busy little bees making it our own. Needless to say we have been very busy these past few days. We have a short window of time to do as many projects as possible before we move in next weekend. Wish us luck!





Our biggest project has been tearing up carpets and installing our own hardwood floors. They're pretty cool actually; the pieces link together like puzzle pieces and make it pretty simple to do on your own. We have finished my future office and will tackle the bedrooms and hall over the next week. That plus painting, ordering furniture, updating a bathroom, getting a new garage door. Whew.

It is a challenge to prioritize cooking when juggling a new job and a new house with a mile-long task lists and to be honest, some days have been better than others. I really enjoyed this chicken recipe because it was really flavorful, really easy and is something that could be assembled in a bag to marinate the night before.

Don't feel pressure to cook more than you have to. This dish is really great with some veggies and dip. 



Mustard Lime Chicken

  • 2 pounds of chicken, cubed, or just use chicken tenders and call it a day
  • 2 limes, juiced
  • 1/3 cup dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1/4 cup almond meal
  1. Place chicken cubes/tenders in a large ziplock bag. Add mustard, olive oil, salt, pepper and honey. Toss to coat well.
  2. Place in fridge for at least 15 minutes to let the flavors marry, but overnight is a great option to prep ahead!
  3. When ready to cook, preheat oven to 350. Line a baking sheet with parchment paper and place chicken on top, evenly spaced. Sprinkle almond meal on top and bake for 20-30 minutes or until chicken is thoroughly cooked. 


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