turkey burgers with yam fries
/These turkey burgers are definitely a favorite of mine, and good news, they're healthy for you! Made with lean turkey, carrots, and zucchini, these are guilt-free.
Read Morechicken vegetable soup (aka: clean out the fridge soup)
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My family loves soup. In addition to our "What's new Wednesday" - the day we try out a brand new recipe, "Fish Taco Friday" - the day we have fish tacos (
), we also have "Soup Saturday".
Yeah we really like alliterations. And food.
If you haven't figure it out yet, "Soup Saturday" is the day we have soup. It is also bun day, (hmmm do we need an alliteration for that? Wheat Weekend?) so we often have soup to complement my mother's delicious home made buns.
We made this recipe when my parents were vacationing in Arizona (with our Grandparents, no fair!), so we didn't have any fresh homemade buns to enjoy. So, on her way home from work, Kelsey stopped by a local farmer's market and picked up a fresh baked baguette! It was delicious, and we even added some cheese and broiled it to make some cheesy bread. It was the best.
Chicken Vegetable Soup
by: Jordyn Siemens
Ingredients:
2 tbsp oil
1 sweet onion
3 cloves of garlic
4 carrots
4 celery stalks
3 red potatoes
1/2 zucchini
1/2 large yam
1 can of black beans
1 cup of corn
1 tsp thyme
2 tsp oregano
salt and pepper to taste
6 cups chicken broth (more or less)
2 chicken breasts (chopped and sauteed)
Directions:
1) Chop everything into bite size pieces (finely chop your garlic)
2) In a large pot on medium heat, heat one tablespoon of oil. Add onions and saute until translucent, then add garlic and stir to incorporate.
3) Add chopped carrots, celery, potatoes, and zucchini and saute until they start to get soft, then add the chopped yam.
4) Once everything is tender, add black beans and corn.
5) Stir in spices, and add chicken broth. Bring soup to a boil, and let simmer to fully cook the vegetables.
6) While soup is simmering, heat one tablespoon of oil in a large frying pan, and saute the chopped chicken breast until cooked all the way through.
7) Once the vegetables are fully cooked, add the cooked chicken.
8) Serve!
This soup recipe is super easy, and you can add/subtract any of the ingredients quite easily. Add any random veggies you have in your fridge - broccoli, cauliflower, chopped brussels sprouts, or add chickpeas instead of black beans. Whatever suits your fancy!
p.s.
♥ jordyn &
kelsey
superfood salad (with shrimp)
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Hold up....this is a post about food, and yet there is no caramel or chocolate in sight.
Jordyn and I have really really been wanting to start sharing our favourite meals (in addition to all the desserts we love) here on the blog, not only to share with all of you, but for ourselves and friends to have easy access to our everyday recipes. So, be prepared (hopefully) for more legitimate meals to be appearing here.
Don't worry, there will always be a healthy dose of sweets as well!
Anywho....this is superfood salad! It actually does have superpowers....since I'm not a huge fan of pomegranates or oranges, but since eating this salad I have been converted. There is so much protein and goodness going on in this salad, that it makes a wonderful lunch or supper, or even a great side dish.
Superfood Salad
(heavily) adapted from:
Ingredients:
3 cups quinoa, cooked
1/2 white onion, diced finely
2 oranges, chopped into bite-sized pieces
1 to 2 avocados, chopped
1 can black beans, rinsed and drained
1 pomegranate (seeded)
1 3/4 cup frozen corn, thawed
1/2 cup cilantro, chopped
Vinaigrette:
2 limes, juiced (you can substitute lemons! whatever you have on hand)
1/4 cup extra virgin olive oil
2 garlic cloves, finely minced
salt & pepper; to taste
Optional:
12-15 Shrimp (or grilled chicken would be great as well!)
1) In a large bowl, combine quinoa, onion, oranges, avocados, black beans, pomegranate seeds, corn and cilantro.
2) In a small bowl, mix together all vinaigrette ingredients. Pour over salad, and toss.
3) If cooking shrimp, brush a bit of vinaigrette onto them (before pouring it over the rest of the salad), then saute on high heat, just a couple minutes on each side. Serve on top of salad!
Mmmhhh....I'm totally obsessed with this salad right now. There are leftovers in our fridge that our calling my name right now. Second supper anyone?
Hope you enjoyed this venture into "grown up food"!
p.s.
♥ kelsey (& jordyn)
tasty tuesday: the very best peanut butter granola bars
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As a kid I loved granola bars, really what kid doesn't? Sometimes my mom would even buy us the granola bars that had peanut butter or caramel on them, wrapped up in chocolatey goodness! Those days were the best!
We also had the crunchy peanut butter kind, not quite as fun as the glorified chocolate bar type, but still pretty good.
These granola bars are a homemade take on the crunchy peanut butter granola bars, and I kid you not, I would choose these over ANY chocolate covered bar in a heart beat. They are that good.
I have messed around with granola bars before, but I have never had any turn out as perfect as these did. The very first time I made them, I couldn't believe how crunchy they were! Previously, they always turned out a bit chewy, not quite the crispy consistency I was looking for!
Peanut Butter Granola Bars
recipe: adapted from
(Tieghan)
Ingredients:
2 1/2 cups rolled oats
1 1/2 cup rice crispies cereal
1/4 cup chopped peanuts
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup honey
1/2 cup peanut butter (I like to use natural)
3 tablespoons coconut oil
1 teaspoon vanilla extract
Drizzle
2 tablespoons peanut butter (here I use Kraft)
1 teaspoon coconut oil
1 teaspoon honey
Directions:
1) Preheat your oven to 350. Line a 9x13 pan with parchment, this makes it so easy to pick up out of the pan to cut! and no granola bars sticking to the pan!
2) Mix together all of the dry ingredients, oats, rice crispies, chopped peanuts, salt and baking soda in a large bowl.
3) Mix together all of the wet ingredients, honey, peanut butter, coconut oil and vanilla, in a one cup glass measuring cup (or glass/microwave safe bowl). Melt these ingredients together (about 30 seconds in the microwave).
4) Pour the wet ingredients into the dry, and stir thoroughly.
5) Transfer granola mixture into the parchment lined pan.
6) Press down very firmly, using a fork, or the greased bottom of a measuring cup.
7) Bake for 20-25 minutes (depending on how crunchy you would like them to be!)
8) Let them cool in the pan for a bit, then lift the parchment right out onto a cutting board, and cut them in granola bar shapes. (or whatever shapes you would like them to be in!)
I can't get over how much I dig these bars! I love to pack them in my lunch, (they provide a much needed burst of energy while working on the farm) they make the perfect coffee break snack, and I may have even been known to munch on them for breakfast!
There are so many possibilities with these granola bars, and I have already modified the recipe to make yummy s'mores bars!
Also anybody who loves food blogs should check out
. Even if you aren't really into baking, her photos alone are to die for. This girl has some serious talent! I want to try everything she makes, it all sounds so delicious, and usually looks even better.
p.s.
♥
jordyn
