Sweet Sausage Kale Soup

Who doesn’t love a quick weeknight meal? Well, thanks to the instant pot this is a fast simple meal! The big bonus is the nutrition factor, with the kale sweet potato and broth. You will want to double this bad boy for leftovers!!

What ya need:

• 1 Pound Sweet Sausage

• 1 cup Coconut Milk

• 1/4 Medium Onion, diced

• 1/4 Red Pepper, diced

• 2 Celery Stalks, diced

• 2 cups Sweet Potato diced ( one large)

• 4 cups of Dark Leafy Kale, chopped

• 4 cups Stock

• 1 TSP butter

• 3 Garlic Cloves, minced

• 2 tsp Salt ( divided)

• 1/2 tsp Pepper

• 4 TBSP American Booster ( Spice Shack)

• 2 TSP American Basic Blend ( SpiceShack)

Putting together:

Before anything, take one cup of coconut milk and add 2 tbsp of boosters, let it soak. Put Instant Pot on saute feature. Add butter then onions, celery, garlic, 1 TSP of the basic blend, 2 TBSP Booster and cook till onion is clear. Next, add the sausage and cook till done. If there is a lot of grease left in the pot, drain out. Add remaining ingredients, except the kale, and remaining spices ( yes even the soaking spices) and pressure cook on high for 10 minutes. Then release, stir and add the plain remaining coconut milk and kale! I use the saute feature to bring back to a boil till kale tender then it’s ready to serve!!

Summer Pesto Chicken

I will be super honest here. I never really ate Pesto. It was some weird green stuff that was kinda oily. Boy what was I thinking in my youth?! Pesto is fast becoming my favorite, shall I say, condiment. HA! The pesto itself can be used so many ways. On my plain noodles, on crusty bread for a fun appetizer or just tossed with some beautiful summer vegetables.

Most traditional pestos call for basil and pine nuts. But let’s get real pine nuts are $$$ so make the swap to walnuts, you can do cashews too. Guess what you can also use parsley. Truly a simple swap. Please be sure to use fresh as possible but you can use freshly frozen as well. No dried spices.

A side not on pesto, you can easily FREEZE ahead and pull out as need. This is a super simple and fast weeknight meal.

Enjoy

The Pesto:

• 2 cups fresh Basil or Parsley

• 1/2 cup Parmesan cheese, grated

• 1/2 - 2/3 cup Olive oil

• 1/3 cup Walnuts or Cashews

• 2 Garlic cloves

• 2 tsp lemon juice

• 2 pinches of salt

Put all ingredients into a mini Cuisinart, or small blender and blend. I do add a little more salt based on my very salty tongue. I start 1/3 oil then add to create the texture you desire. I kinda like it less smooth. You can freeze or use with in the week.

The Summer Pesto Chicken

• 8 Chicken thighs or 4 Chicken breasts

• Salt and Pepper

• 1 tbsp Oil of choice

• Halved Cherry or Grape Tomatoes

• Slices of Provolone or Harvarti

Put it all together

Season the chicken liberally with salt and pepper. In a preheated skillet or grill cook the chicken thighs 4 minutes on each side over medium heat. If you are using breasts cook more like 10 minutes each side. Once chicken is mostly cooked spoon pesto on to the top of chicken, then tomatoes and finally cheese and cover till melted.

DONE and enjoy with fresh summer veggies or a great salad!

Instant Pot Veggie Loaded Creamy Peanut Butter Pork

If you are looking for a FAST, SIMPLE, ONE POT Meal. I have got you covered! Thanks to Spice Shack Asian Booster Pack this recipe will not lack flavor! Honestly, I am always looking for a way to incorporate veggies into our meals and Asian food makes my job easier!. Even if you have picky eaters, this creamy peanut butter sauce will win them over. Yes, this is a great hack for encouraging kids to try new things with familiar flavors.

Feel free to play with the veggies used. Even make with ground beef, turkey, or chicken. Allergies to nuts. No worries you can use Tahini (ground sesame seeds) as a substitution!

The Sauce:

• 1 cup Coconut Milk

• 1/2 cup Gluten Free Soy Sauce

• 2 tbsp Peanut Butter (or other Nut butter)

• 1 tbsp Honey

• 1 tsp Sriracha

• 2 tbsp Rice Vinegar

• 1/2 tbsp Toasted Sesame Oil

• 2 tsp Garlic

• 1-2 tsp freshly grated Ginger

The Pot:

• 1 pound Ground Pork

• 2 Red Peppers, sliced

• 2 cups Mushrooms, sliced

• 2 cups Broccoli

• 1/2 Onion, diced

• 2 Garlic, pressed

• 1 tbsp oil of choice

• Rice, Zoodles, Rice Noodles (Your Choice)

Bringing all together:

Place the Instant Pot on saute. Add oil to pot then pork, onions, garlic. Sprinkle 1 tsp Asian basic blend and break up the pork and cook. Meanwhile, make the sauce. I put all the ingredients into a blender or mini Cuisinart and mix. I do blend then let sit for 5 minutes then blend again.

Back to the Pot. Add veggies, stir then add the sauce. Cook on manual setting for 3 minutes to cook through.

Done!

Serve over Rice, Noodles, even Zoodles

Hearty, Layered Taco Dip

One of my go to’s in life is this layered dip and it has now been boosted, Thanks to the spice shack! Great for gathering, dinner or just to add into a kid’s lunch. The best part of this recipe is the versatility of toppings depending on your likes and dislikes. Plus if you want to make this just a good ole burrito mix that works too!

Trust me when I say this will be high the food rotation…

---

Ingredients:

Mixture

• One pound beef

• One can pinto beans

• One can green chiles

• One can petite cut tomatoes

• 7 tbsp Southwest Booster, Spice Shack

• 3 tsp Southwest Blend, Spice Shack

• 1/2 tsp salt

The toppings:

• sour cream

• salsa

• lettuce

• tomatoes

• black beans

• jalapeños

• avocados

Putting it together:

Preheat pan on medium, add beef to pan, break it up then add 1 tsp blend and the salt. Cook till done. While cooking add 4 tbsp of Booster to the can of the tomatoes, let sit. Once the beef is done add green chiles, tomatoes mixture, mix well. Then add the can of pinto beans and 3 tbsp of the booster blend and mix well. Add 2 tsp of the spice shack basic blend to this mixture and stir. Let this all come to a simmer for 10-15 minutes. Once done add to a plate or platter to cool in the refrigerator. You can also keep warm and use a burrito mix.

Once the dip is cooled start layering the dip with the sour cream first, then the salsa. The rest add as you wish!

Enjoy!!

Creamy Potato Leek Soup

I love peasant-style foods. Meals that are made from simple ingredients and likely come straight out of the garden. Sometimes the best meals are the MOST simple.

Ingredients:

• 1 Carrot Diced

• 1 Leek

• 2 cups potato

• 4 slices of bacon chopped

• Bay leaves

• 3 garlic cloves

• 2 tbsp butter

• 2 cups Coconut Milk

• 3-4 cups broth 2 tbsp flour( I use rice or potato starch)

• 1 tsp Salt and Pepper more if needed

Directions

Add butter to a stockpot. Next, add the chopped bacon. Cook bacon for 5 ish minutes. Next add leeks, garlic cook for a few minutes. Add flour to the leek/bacon mixture, cook for a minute then slowly add broth a cup at a time and let thicken in between cups. Once all broth in, add potatoes, carrot and seasoning. Bring to a slow boil to cook potatoes. Once the potato is tender you can taste and add salt as needed.

Quick and Easy Broccoli Beef

I love good take out as much as the next gal, but let’s be real. Take out has some pretty unknown ingredients ( sugar, msg, etc) Well here is an easy weeknight favorite that can be made in 30 minutes with quality ingredients and tons of flavor thanks to the

---

Ingredients:

• 1 pound ground beef

• 3 cups fresh broccoli florets

• 2 garlic cloves

• 1/2 onion, diced

• 1/3 cup soy or GF tamari sauce + 2 tbsp

• 1 cup chicken stock

• 1 inch grated fresh ginger

• 1 tbsp toasted sesame oil

• Optional (peanut butter, sriracha)

• Cooked rice or Rice Noodles or Cauliflower Rice

Directions:

Preheat pan on medium heat. Add sesame oil then add garlic, onion, ginger. Saute for 3 minutes then add beef to pan, breaking up a bit. Add 2 tbsp tamari to beef and cook ( stirring and breaking up as it cooks). .

Once the beef is mostly cooked add the broccoli and stir. Cook for 5 minutes then add remaining tamari and small amounts of broth till you get the consistency you wish. Stir. If dry and sticking to the pan add 1/4 of broth as needed to make it a bit moist.

The broccoli will be cooked within 10 minutes and will be ready to serve with either rice, noodles or cauliflower rice.

*If you want to add peanut butter or sriracha add to the beef mixture when you add to the pan. I highly recommend

Chicken and Broccoli, Spice Shack Style

Ingredients:

Stir Fry Mix

4-6 raw, boneless skinless chicken thighs (2 cups, chunked)

1 head of organic broccoli, chopped in florets

1 medium yellow onion sliced

2 garlic cloves, pressed

2 tablespoons organic peanut oil

1 teaspoon toasted sesame oil

1 ½ cups homemade teriyaki, below

1-2 tablespoons rice flour

1 tsp Asian Blend, Spice Shack

2 cups cooked whole grain rice or cauliflower rice

Terikayi:

2 tablespoons grated fresh ginger root

6 cloves of garlic, pressed or mashed

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons raw honey

1 cup organic soy or gluten-free tamari

1 tsp Asian Blend, Spice Shack

2 tbsp Asian Booster blend, Spice Shack

Putting it together:

Sauce. Add grated ginger root, pressed garlic and all the rest of ingredients into a mixing bowl. Whisk together Then let it sit for 10 minutes. Time for a hand blender or use a handle emulsion blender to combine.

Store in a mason jar and refrigerate to use throughout the week. Use this sauce for the marinade, stir fry, Asian noodle and more.

Cut raw chicken into 1-2 inch cubes. Then toss in four and Asian blend seasoning till chicken is well coated. Slice onions thinly. Chop broccoli into bite-size florets.

Place a wok or large pan on medium-high heat. Add both oils, then garlic and onion. Stir quickly and consistently. Cook for about 2 minutes then add the chicken and ½ cup of teriyaki sauce. Continuing to stir frequently as this mixture cooks. After about 5 minutes add broccoli. Cook and stir for another 3-5 minutes. Next mix 1 tablespoon of rice flour to remaining teriyaki and whisk till no lumps. Then add to the stir-fry. Cook till the sauce thickens, about 2-3 minutes.

Serve on noodles, rice or cauliflower rice!

Peanut Butter and Banana Oats

One of my kiddos favorites for breakfast or even an after school or sports fuel! This is filled with complex carbs and protein! Add some fruit or nuts for even more nutritional value!

The RECIPE

Ingredients:

• 1/3 Cup Rolled Oats

• 1/3 Cup Yogurt (dairy or non-dairy)

• 1/3 Cup Milk (dairy or non-dairy)

• 1 Banana

• 1 Tbsp Maple Syrup

• 1 Tbsp butter of choice (peanut, almond)

• Fruit and Nuts of Choice

Directions:

In a standard mason jar mash the banana, then add the remaining ingredients, except fruit/nuts.  Mix well. Cover and place in refrigerator overnight. In the morning simply add in fruit and serve.

Savory Turkey And Veggie Soup

Ingredients

Turkey 1 ½ cup

Onion ¼ cup

Celery 1 cup

Carrots 1 cup

Sweet potato 1cup

Mushrooms 1 cup

Green beans 1 cup

2 garlic cloves small or 1 large

Coconut milk 1 cup

Stock 4 cups

2 tbsp butter

2 Tsp American Blend

2 Tbsp American Booster Blend

Directions:

Sautee butter with onion till clear on medium heat, add garlic cook and two minutes. Add in the booster pack and combine. Throw in the remaining veggies till color is bright. About 5 minutes.

Turkey time, add to the pot then sprinkle blend pack over mixture and combine. Dump in all the liquids, cover the pot and bring to boil then turn to simmer for 15-20minutes.

Taste and add a few pinches of salt as needed.

Crunchy Asian Salad with Sriracha Peanut Dressing

Ingredients:

Dressing:

• 1/3 c Natural Peanut Butter

• 2 tbsp Rice Wine Vinegar

• 2 tbsp Tamari (GF)

• 2 tbsp Lime Juice

• 2 tbsp Raw Honey

• 2 tsp Sesame Oil

• 2-3 tbsp Coconut Milk ( to thin out)

• 1 in knob Ginger, grated

• 1 Garlic Clove, pressed

• 1/2-1 tsp Sriracha

• 1/4 tsp salt

Salad:

• Salad mix of you choice ( I like cabbage/romaine mix)

• Cooked Chicken (whatever you got!)

• Red Peppers

• Carrots, ribboned or shredded

• Cucumber, ribboned or diced

• Pea Pods

• Green Onions

• Peanuts

Putting Together:

Dressing: Put all ingredients into a mason jar and whisk. It will take some mixing to brake down the peanut butter. Add more coconut milk to thin the dressing, as needed.

This is your time to play with your food. If you LOVE peppers add alot or not. You get to build based on what you love. Have fun!

*Note if you are peanut sensitive Almond or Cashew butter will work. They will have a bit of a different texture and might need more thinning out.

Buffalo Chicken Stuffed Sweet Potatoes

Talk about a simple meal with a FUN new twist! My kids just adored and they took for lunch the next day! If you are not a big sweet potato fan you can certainly just have a regular old white potato. I did make the buffalo sauce from scratch, but you can certain find a real ingredient brand from the stores. But I have to say every time I make sauces from scratch the bottled stuff just doesn’t compare. The ranch is also quite easy to throw together and will keep in frig for a week! Enjoy!!

---

Ingredients:

The Fixings:

• 5 Baking Potatoes of your Choice, Cooked

• 2 Green onions, chopped

• 2 Celery, diced

• 2 Carrots, diced

• 2 pounds Chicken Thighs

• Ranch

• Buffalo Sauce (below)

Buffalo Sauce:

• 1/2 c Butter

• 1/2 c Hot Sauce, Lola is my favorite

• 1 tbsp White Vinegar

• 1 tspWorcestershire

• 2 dashes garlic powder

*Melt all ingredients together then will toss with cooked chicken

Putting Together:

Bake your potatoes on 350/400 for 30-45 minutes, till done. Should be easy to squeeze.

Diced and cook your thighs in a pan on medium heat, be sure to salt and pepper and cook in butter. I add a couple of tablespoons of buffalo sauce during the cooking as well. Once the chicken is cooked I add all the rest of buffalo sauce and combine.

Once everything is chopped, cooked and mixed, begin the assembly line.

I open the potato add chicken, with plenty of sauce, then ranch over the chicken. Lastly, I top with celery, carrots and onions.

DONE!

Freezer Breakfast Sammies

We are always looking for fast, easy, grab & go breakfast ideas. Many times that leads to processed foods out of a box or freezer. Before I made changes to a real food focus we would buy those freezer breakfast sammies, but why not just make my own? So this is my attempt for a quick grab and go real food style! So easy and actually will save some $$.

---

Ingredients:

• 12 eggs

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 cups spinach, torn

• one package whole wheat english muffins

• 6 slices of cheese

• 6 slice of nitrate free Canadian bacon

Directions:

Preheat oven to 350. Grease a 9x13 pan. Whisk together the eggs with seasonings. Add the torn spinach to eggs and mix. Pour into the pan and bake for 20ish minutes, till eggs are set.

Meanwhile, begin to toast the english muffins. Once the eggs are done and cooled a bit, you are ready to assemble. I cut 6 equal squares or rings of the eggs. Place on muffins and top with cheese and Canadian bacon. Wrap each with parchment paper, then put all 6 into a gallon freezer bag and throw in the freezer!

When you are ready to eat, place in the refrigerator overnight then put in toaster oven or oven till heated through and cheese melted. I am sure you can microwave but I did not try that heating method.

Enjoy!!