Recipes — Little Farmhouse On The Mountain (2024)

Meet Bodhi (pronounced: bo-dee)🖤🤎 Bodhi was found malnourished/alone by the local police and we are so happy to give him a home. He is a Tibetan mountain dog aka he is going to be a giant teddy bear. I have no doubt that he is going to love the farm life! #bodhi #tibetanmountaindog #tibetanmastiffpuppy #tibetanmastiff #tibetanmastiffsofinstagram

90 Likes, 13 Comments - McKenzie (@littlefarmhouseonthemountain) on Instagram: "Meet Bodhi (pronounced: bo-dee)🖤🤎 Bodhi was found malnourished/alone by the local police and we are..."

• 1/2 cup creamy peanut butter

• 1 tsp pure vanilla extract

• 1 egg

• 1/4 cup sugar

• 1/2 cup brown sugar

• 1/2 cup butter, room temperature

• 2/3 cup rolled oats

• 1 and 1/2 cups all purpose flour

• 1/4 tsp sea salt

• 1 tsp baking powder

• 3/4 cup m&ms

• 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350.

2. In a large mixing bowl, cream together peanut butter, vanilla extract, egg, sugars, and butter until ingredients are combined.

3. In a medium bowl, mix oats, flour, salt, baking powder, m&ms, and chocolate chips together.

4. Add dry ingredients to wet ingredients in the large bowl.

5. Scoop spoonfuls of dough onto an ungreased baking sheet and place in the over for 10-15 minutes (depending on how doughy or crunchy you prefer your cookies to be).

• 8 oz frozen chopped spinach, thawed

• 14 oz jar of artichokes, drained

• 4 garlic cloves, minced

• 4 oz feta, crumbled

• 8 eggs

• 1/4 cup milk

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/8 tsp red pepper flakes

• 1/2 cup parmesan, grated

• 1/2 cup mozzarella, grated

1. Preheat oven to 350 and lightly grease a baking dish with coconut oil or cooking spray.

2. Place spinach, artichoke, garlic, and feta in the baking dish.

3. Beat eggs, milk, garlic powder, salt, pepper, and red pepper flakes together in a mixing bowl. Pour over the spinach and artichokes in the baking dish.

4. Sprinkle parmesan and mozzarella over the top and place the casserole in the oven to bake for 25- 30 minutes. Once a toothpick inserted in the center comes out dry, the casserole is ready to be taken out of the oven.

5. Cut into 8 squares- serve & enjoy!

Dry

• 1 cup gluten free oat flour

• 1 scoop collagen (substitute with vanilla or unflavored protein powder if you don't have collagen)

• 1/4 cup mini m&m's

• 1/4 cup chocolate chips

Wet

• 1/2 cup natural creamy peanut butter (no sugar added!)

• 1/4 cup raw honey

• 1/4 tsp pure vanilla extract

1. Mix dry ingredients together in a small bowl. Set aside

2. In a medium bowl, stir peanut butter, honey, and vanilla extract together.

3. Add dry ingredients to the wet ingredients. You will probably need to work/fold the ingredients together with your hands. The dough will be crumbly but will stick together as you form it into balls.

4. Scoop one spoonful of dough out at a time and roll into bite sized protein balls. Place bites in a container.

5. Refrigerate for 15- 30 minutes to set before eating- enjoy!

Ingredients

• 1 cup chicken bone broth

• Juice from one lime

• Zest from one lime (about 1 tsp)

• 1 medium onion, chopped

• 6 large garlic cloves, minced

• 1 jalapeno, seeded & chopped

• 2 poblano peppers, seeded & chopped

• 1 lb tomatillos, husked & quartered

• 3- 3.5 lbs pork butt or shoulder

• 2 tsp sea salt

• 1 tsp ground black pepper

• 1 TBSP ground cumin

• 1 tsp dried oregano

• 1/2 cup fresh cilantro, roughly chopped

• optional toppings: fresh cilantro, red onion, plain greek yogurt or sour cream.

Method

1. Lightly grease crock pot with coconut oil. Set temperature to low.

2. Pour chicken broth, lime juice, and zest into the crock pot. Add onion, garlic, jalapeno, poblano peppers, and tomatillos.

3. Season both sides of the pork with salt, pepper, cumin, and oregano. Place on top of the onion, pepper, and broth mixture in the crock pot.

4. Put the lid on the crock pot and let cook for 8 hours on low.

5. Turn the crock pot off after 8 hours. Remove the pork and place in a large dish. Use a fork to shred the pork. Leave the liquid and peppers in the crock pot until the next step.

6. Pour the liquid and ingredients from the crock pot into a blender. Add 1/2 cup of fresh cilantro. Blend until it resembles a smooth salsa. Stir 1- 2 cups of the salsa into the pulled pork.

7. Slice an avocado in half lengthwise and discard the pit. Stuff the pulled pork chile verde into each half of the avocado. Top with more fresh cilantro, sour cream, greek yogurt, red onion, or eat as is- Enjoy!

What a busy weekend around here! We spent Saturday working on our final house project (the dreaded stair skirt/banister) and getting all prepared for baby! Sunday was Easter and we were busy hoping around from family to family for brunches and dinners.It was a lovely weekend, but I wasn't able to get much prepped for this week and I definitely didn't get work done for our blog. I'm trying to get as much done as possible over the next two weeks so I can focus all my attention on baby when he or she arrives. I just can't believe we only have 2 weekends left as a family of four!

Today I made this super simple cucumber salad for a quick & ready meal. It tastes better as it marinates and I actually enjoy it more with every passing day. I love that it takes about 7 minutes to toss together!If you don't have a lot of time to prep meals, this salad is for you! It's also a fantastic recipe for those who struggle to eat enough veggies. You could add radishes, avocado,or even eat this over a handful of greens for extra veggies. This salad would also compliment grilled teriyaki chicken and rice!

Ingredients

• 2 TBSP rice vinegar

• 2 tsp sesame oil

  See Also

  Vegetarian Borscht with Canned Red Beets and Potatoes - Step by Step Recipe5 Minute Homemade Mayonnaise Recipe • The Prairie HomesteadNo Knead Pizza Crust Recipe • The Prairie HomesteadMayonnaise Recipe (Super Easy!) | Downshiftology

• 1 tsp honey (substitute brown rice syrup if vegan)

• 1 tsp sesame seeds

• 1/2 tsp salt

• 1/4 tsp black pepper

• Dash of red pepper flakes

• 2 TBSP fresh cilantro, chopped

• 1/4 a red onion, diced or sliced thin

• 2 cucumbers, thinly sliced

• 2 carrots, thinly sliced

Method

1. In a large mixing bowl, stir vinegar, oil, honey, sesame seeds, salt, pepper, red pepper flakes, and cilantro together.

2. Dice onion and add to the bowl.

3. Use a veggie slicer to thinly slice carrots and cucumbers. Toss veggies together with the onion and dressing in the mixing bowl.

4. Serve and enjoy!

Notes

• Store in the refrigerator for 5- 7 days. This salad tastes better as it marinates in my opinion!

• 2 TBSP lemon zest

• Juice from 2 lemons (should get around 6- 8 TBSP)

• 2 eggs

• 1/2 cup full fat plain greek yogurt or sour cream

• 1 tsp almond extract (vanilla works too, but I prefer almond)

• 1 cup granulated sugar of choice

• 1 stick of butter, room temperature.

• 2 cups AP flour

• 2 TBSP poppy seeds

• 1/2 tsp sea salt

• 1/2 tsp baking soda

• 1.5 tsp baking powder

1. Preheat oven to 350.

2. In a large bowl, cream together lemon zest, juice, eggs, yogurt, almond extract, sugar, and butter.

3. In a separate bowl, mix flour, poppy seeds, salt, baking soda, and baking powder together.

4. Stir dry ingredients into wet ingredient until just combined. Do not over mix.

5. Grease a muffin baking pan. Scoop batter evenly into each space until you run out of batter.

6. Place muffin pan in the oven and bake for 20 minutes or until toothpick inserted in the center comes out dry and the muffins are slightly golden.

7. Let cool- enjoy!

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• 5 oz fresh spinach

• 1 pint of strawberries, thinly sliced

• 1/4 cup roughly chopped almonds

• 1 shallot or 1/2 a red onion, diced

• 4 oz feta cheese, crumbled

• 1 large avocado, thinly sliced

Poppy Seed Vinaigrette

• 2- 3 TBSP Honey

• 1/3 cup EVOO or avocado oil

• 2- 3 TBSP Apple cider vinegar

• 1 TBSP Poppy seeds

• Salt and pepper to taste

1. Make the dressing by adding 2 TBSP of honey, 1/3 cup oil, 2 TBSP of vinegar, poppy seeds, salt, and pepper to a small container. Shake well to mix together then taste the vinaigrette. Adjust your vinegar to honey ratio based on your preferences. Add more vinegar if you want it tangier or more honey if you prefer it sweeter. Shake well after you add more honey and/or vinegar, then taste it again. It's a simple vinaigrette with mild flavors, so don't worry if you find the dressing a little underwhelming. It will taste amazing when combined with the strawberries and shallot!

2. Now that your vinaigrette is ready, begin building the salad! Place washed spinach in a large salad bowl. Slice the strawberries, chop the almonds, and dice the shallot. Place those ingredients on top of the bed of spinach.

3. Add crumbled feta to the top of the salad. Cut the avocado in half lengthwise, discard the pit, then cut into thin slices. Scoop avocado meat out of with a spoon and place on top of the spinach. Discard the skin.

4. Give the poppy seed vinaigrette another good shake and pour over the entire salad. Toss everything together or serve with the ingredients nicely seperated on top of the bed of spinach. Enjoy!

Considering this tastes just like cake batter, this recipe really isn't *that* unhealthy. The trick to making this oatmeal taste like cake batter without the guilt is using Bob's Red Mill's Cake Mix (they use real ingredients). This isn't a super-food breakfast by any means, but every now and then it's totally acceptable to eat cake oatmeal for breakfast if you ask me!

Brian and Matilda love all things birthday cake flavored and I like to find ways to make lightened up treats for them. This is Matilda's birthday week (can't believe our baby girl will be four!) so naturally I had to make her favorite oatmeal. This recipe is awesome for families because you toss everything in the crock pot and it yields enough oatmeal for everyone to eat all week!

Ingredients

• 8 cups unsweetened vanilla non-dairy milk (we use a cashew/almond blend)

• 1 tsp pure vanilla extract

• 1/2 tsp sea salt

• 2 cups steel cut oats

• 1 cup Bob's Red Mill Gluten Free Vanilla Cake Mix

• 1 scoop collagen peptides

• Sprinkles to garnish- optional

Method

1. Lightly grease your crock pot with coconut oil, butter, or cooking spray (whichever non-stick greasing method you like to use)

2. Add all ingredients to the crock pot and stir together so that there are no clumps of cake mix.

3. Place the lid on the crock pot and cook on low for 8 hours.

4. Remove lid after 8 hours, give everything a good stir, then top with sprinkles. Enjoy!

Making The Biscuits

Ingredients

• 1 cup oat flour

• 1/2 cup almond flour

• 1/2 cup arrowroot flour

• 1/2 tsp sea salt

• 1/2 tsp baking soda

• 2 eggs

• 1 tsp pure vanilla extract

• Juice from 1/2 a lemon

• 1/4 cup sweetener of choice- we use coconut sugar

• 1/2 cup coconut oil, barely melted *not hot

Method

1. Preheat oven to 350.

2. Mix oat flour, almond flour, arrowroot flour, salt, and baking soda in a medium bowl.

3. In a small bowl, beat egg together with vanilla extract, lemon juice, and sugar. Stir in melted coconut oil.

4. Pour wet ingredients into dry ingredients. Mix with your hands.

5. Form 12 round biscuits about 1/2 inch thick and place them on a baking sheet lined with parchment paper. Bake for 10 minutes or until biscuits are cooked through and golden brown.

Making The Whipped Cream

Ingredients

• 1 can of coconut milk (refrigerated overnight or for at least 12 hours)

• 1 tsp pure vanilla extract

• 1 TBSP powdered sugar (use coconut sugar, date sugar, or honey for healthier options)

Method

1. Open the can of refrigerated coconut milk and scoop out all the meat into a chilled mixing bowl. Discard the liquid in the can. Using an electric mixer, beat the coconut milk until it forms stiff peaks (should only take a few minutes).

2. Add vanilla extract and sugar and beat the whipped cream for an additional minute.

3. Store in the refrigerator and serve cold.

Ready To Assemble The Strawberry Shortcakes!

• Biscuits

• 1 lb strawberries, thinly sliced

• Whipped cream

1. Place one biscuit on a plate and spread a thin layer of whipped cream over the top. Add a big scoop of sliced strawberries and serve!

Serves: 12 people or 6 if you stack the biscuits like we did in the pictures.

I've been longing for a day at the spa lately. Well, just a foot massage would be great actually! I'm definitely at that point in pregnancy where things are getting uncomfortable for me. It's funny how the little things like putting shoes on, taking the clothes out of the dryer, and cleaning the floors become a little more challenging with a big bump in the way! I probably won't be making my way to the spa anytime soon, but I can enjoy a little spa water inspired smoothie with my feet up on the couch any day. This smoothie is great for baby too with lots of folate, healthy fats, and a nice little dose of protein.

Ingredients

• 1/2 an avocado

• 1/2 a cucumber

• 1 green apple, remove core

• 2-3 mint leaves

• 2 handfuls of fresh spinach

• Juice from 1/2 a lemon

• 1 cup cold water

• 1 scoop Collagen Peptides or pea protein (vegan option)

Method

1. Place all ingredients in a blender and blend until smooth.

2. Enjoy!

Notes

• Yields 1 smoothie

With Super Bowl Sunday coming up, I thought I should post one of our most popular shareable recipes! Our family and friends request this whenever we throw a party and everyone always asks for the recipe. This would be a great addition to your Super Bowl party if you have a nacho bar because it pairs well together, and you'll already have the toppings (guacamole, sour cream, salsa, etc).

To be honest, I make these bbq chicken quesadillas more often for dinner than for an appetizer. I always have left over shredded chicken and this is just so quick and easy to throw together when I don't have a lot of time nor creativity. If I don't have leftover chicken but I do have left over sweet potatoes, I will use cubed sweet potatoes instead and it's just as delicious!

Speaking of sweet potatoes, If you happen to bake sweet potatoes as part of your meal prep, forget the tortilla and use this bbq filling as stuffing! You could really use this bbq filling for a lot of different things but those are my two favorite ways.

Ingredients

• 1 jalapeno, seeded and diced

• 1/4 red onion, diced

• 1/2 cup fresh cilantro, chopped leaves (no stems)

• 2 cups cooked chicken, shredded

• 15 oz can black beans, drained, rinsed, dried

• 1/2 cup corn

• 1/2 cup bbq sauce

• 12 7-inch tortillas

• 2 1/2 cups cheddar cheese, grated

Vegetarian option:substitute cooked sweet potato (cut into cubes) for the chicken.

Method

1. Remove the seeds from the jalapeno and dice. Peel and dice the onion. Pick cilantro leaves off their stems then roughly chop the leaves. Place the onion, jalapeno, and cilantro in a large bowl.

2. Add the shredded chicken, drained black beans, and corn to the bowl.Lastly, add the grated cheese and BBQ sauce to the bowl. Stir until everything is evenly mixed.

3. Heat a large skillet to medium-low. Scoop about 1/3 cup of the BBQ chicken mix out of the bowl and spread it evenly over half the tortilla (full disclosure:I usually sprinkle a little more cheese on there too). Fold the tortilla closed and cook each side until the outside is brown and crispy and the cheese has melted.

4. Cut each quesadilla in quarters and serve warm!

Notes

• The sauce you see pictured is just equal parts sour cream and bbq suace mixed together. We also dip these in salsa and guacamole.

Ingredients

• 8 C liquids (we use 4 C unsweetened vanilla almond milk + 4 C water)

• 4 oz unsweetened applesauce

• 1/4 C molasses

• 1 TBSP cinnamon

• 1 tsp ginger

• 1/2 tsp allspice

• 1/2 tsp cloves

• 1/4 tsp nutmeg

• 1/2 tsp salt

• 2 C. steel cut oats

Method

1. Lightly grease the crock pot with cooking spray or coconut oil.

2. Add all ingredients and cook on low for 8 hours.

3. After 8 hours, remove the lid and stir, stir, stir. Once ingredients are evenly combined, pour oatmeal into individual containers if meal prepping or serve warm if eating!

Notes

• Store in the refrigerator for up to 1 week.

• Garnish oatmeal with chopped walnuts, pecans, or almonds or enjoy as is!

Ingredients

• 3/4 cup butter, softened

• 1 egg

• 1/4 cup molasses

• 1/2 tsp vanilla extract

• 1 cup sugar

• 2 & 1/4 cups all purpose flour

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1/4 tsp allspice

• 1/4 tsp cloves

• 1/4 tsp nutmeg

• 1 tsp baking powder

• 1/2 tsp salt

• 1 TBSP turbinado sugar or other coarse sugar + 1/8 tsp cinnamon

Method

1. Preheat oven to 350.

2. In a large bowl, cream butter, egg, molasses, vanilla extract and sugar together.

3. In a medium bowl, mix flour, cinnamon, ginger, all spice, cloves, nutmeg, baking powder and salt together.

4. Stir dry ingredients into wet ingredients. Do not over mix.

5. Mix turbinado sugar and cinnamon together in a small bowl to make the sugar and spice coating.

6. Scoop out one spoonful of dough at a time and lightly roll in the sugar and spice mixture. Place the dough balls on an ungreased cookie sheet. Put the cookies in the oven to bake for 12 minutes.

7. After 12 minutes, remove cookies from the oven and put on a cooling rack. Sprinkle additional coarse sugar on top and let cool before eating. -Enjoy!

Ingredients

• 1- 2 TBSP EVOO

• 1 Butternut squash (around 2 lbs), peeled, seeded, & cubed

• 3 TBSP butter

• 4 cups chicken stock (use veggie stock if vegetarian)

• 1 small yellow onion, chopped

• 4 large garlic cloves, minced

• 1.5 cups arborio rice

• 1/2 tsp salt +more if desired

• 1/4 tsp pepper

• 1.5 cups parmesan cheese, grated

• 1 tsp fresh or dried parsley

Method

1. Preheat oven to 400

2. Cut the ends off the squash. Use a potato or vegetable peeler to peel off the skin. Cut the squash in half lengthwise, scoop out seeds and discard them. Slice the squash into 1/2 inch cubes.

3. Place the squash cubes in a large baking dish and toss to coat with EVOO. Put in the oven and bake for 30 minutes. Continue the next steps while it bakes.

4. Put butter in a large skillet over medium-low heat. Add chopped onions and minced garlic. Saute for 5 minutes or until onions are translucent and fragrant.

5. Stir arborio rice into the onions and garlic for about 1 minute.

6. Add one cup of chicken broth to the skillet. Once the liquid has mostly absorbed, add another cup of broth. Repeat this step until you've added 4 cups of broth. Add salt and pepper along the way. This step will take about 30 minutes.

7. At this point most of the liquid should be absorbed into the rice and the squash should be fork-tender. Remove the squash from the oven and add to the ingredients in the skillet.

8. Give the squash and rice a good stir. The squash will almost turn into a mash and make a nice creamy texture. This also adds a vibrant color!

9. Lastly, stir the cheese and parsley into the risotto. Serve and enjoy!

Ingredients

• 16.9 oz beef bone broth

• 2 cups macaroni or rigatoni noodles- any noodle with rigid edges

• 1/2 cup carrots, minced (1 large carrot stick)

• EVOO

• 6 large cloves, minced

• 1/2 medium yellow onion, diced

• 1 lb Italian sausage

• 14 oz can diced fire roasted tomatoes

• 14 oz tomato sauce

• 1/2 tsp dried basil

• 1/2 tsp dried Italian seasoning

• Salt and pepper to taste

• 2 big handfuls of spinach, roughly chopped

• Parmesan cheese and parsley for topping, optional

Method

1. Bring bone broth to boil. Add noodles and let cook based on the instructions on the noodle packaging (usually 5-8 minutes).

2. While the noodles are cooking, peel one carrot stick and place in a blender. Pulse until the carrot is minced. One carrot stick equals around 1/2 cup. Place minced carrot in a large skillet with a light drizzle of EVOO.

3. Mince 6 large garlic cloves and dice 1/2 a yellow onion. Add to the skillet and turn heat to medium.

4. Add the sausage to the ingredients in the skillet and saute everything together, breaking up the meat as you go. Cook until the sausage is browned and the onions and garlic are tender and translucent- about 8 minutes.

5. The noodles should have absorbed all the broth at this point and should not need to be drained. If there is any excess liquid do not drain it. Remove the noodles from heat and set aside for the next step.

6. Once the sausage is browned, turn the heat to medium low and add the fire roasted tomatoes, tomato sauce, herbs, and spinach. Let simmer for 2- 3 minutes, stirring occasionally.

7. Add the noodles and any excess liquid to the skillet and stir ingredients together. My sauce was thick at this point and didn't need to simmer any longer.

8. Garnish with fresh parmesan and parsley. Serve hot and enjoy!

We are always looking for new ways to consume bone broth that doesn't require eating soup. Bone broth is great for soup, but we can only eat so much in the summer. I wanted to make braised potatoes and knew bone broth would add lots of flavor and nutrients! We had brats in the freezer and sauerkraut in the fridge, so braised potatoes seemed like a good fit! The potatoes were delicious and the recipe is super simple. This is one of the easiest side dishes you can make and it will likely impress the whole family. It's extremely satiating and pairs well with a variety of main dishes.

The benefits of bone broth are endless and we have noticed many positive changes in our own health since adding to our diet. Here are some of the most notable benefits:

• Bone broth is the best source of collagen which helps form the tissues that line the GI tract. This is important for healthy digestion.
• Collagen is also what keeps our skin looking youthful. Collagen helps form tissues that give our skin that firm and smooth appearance.
• Bone broth increases the good bacteria in our gut which boosts immunity.
• The amino acids found in bone broth improve cognition and help us think clearly.
• Bone broth is full of essential minerals and electrolytes.

Ingredients

• 1 lb 8 oz baby gold potatoes
• 5 large garlic cloves, smashed
• 2 TBSP fresh herbs, chopped (parsley, rosemary, thyme, etc.)
• 2-3 TBSP of EVOO
• 1 C chicken bone broth
• 1 bay leaf
• Salt and pepper to taste

Method

1. Rinse and scrub the potatoes in a colander under running water. After that, place the potatoes in a large skillet in a single layer.
2. Smash and peel 5 large cloves and chop fresh herbs. Add to the skillet.
3. Drizzle EVOO over the potatoes and stir together until the potatoes are lightly coated.
4. Turn the heat to medium-high and saute for about 10 minutes, stirring every 30 seconds to a minute. The potato skins should be golden brown.
5. Add chicken stockand bay leaf. Bring to a boil then reduce heat and simmer, stirring occasionally, until potatoes are fork-tender and liquid is reduced. This should take about 20- 30 minutes.
6. Sprinkle a generous amount of sea salt over the potatoes and stir. Add ground pepper to taste. Serve & enjoy!

Lately I've been spending more time remodeling and decorating our house than meal planning and cooking. Before we recently bought our house in Vancouver, we had a charming 1,100 sq ft bungalo outside of Portland. Now we have a house twice that size and barely any furniture! Filling the space has been a slow process because we are trying to be mindful and minimalistic. Nevertheless, it's time consuming and we have been eating simple meals that don't take much time to toss together.

These spinach and artichoke quesadillas are one of favorite appetizers to make when we have company; everyone loves them and they are super easy!We have been making them for dinner lately because they're effortless and are ready in a few short minutes. Sometimes we add chicken but they are great as is. Serve them at a party or eat them for dinner, either way they are versatile and delicious!

Ingredients

• 8 flour tortillas

• 1 tsp garlic powder (could use minced garlic)

• 4-8 oz cream cheese

• 1 cup parmesan cheese

• 1 cup mozzeralla cheese

• 8 oz artichoke hearts in water, drained

• 4- 6 oz baby spinach

Method

1. Spread a layer of cream cheese over a tortilla. Sprinkle 1/8 tsp garlic powder evenly over the cream cheese.

2. Sprinkle equal amounts of parmesan and mozzarella over 1/2 the tortilla. Add a handful of spinach and a few artichoke hearts to the same side. Fold and place in a large skillet over medium heat.

3. Cook for 1-3 minutes on each side or until the outside of the tortilla is golden and crispy and the cheese is melted inside.

4. Repeat steps 1- 3 until you have made all the quesadillas. Serve warm.

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This boursin orzo was a last minute creation and also my attempt to clean out the fridge/pantry. We had fresh asparagus left over from last week and a box of orzo in the pantry that has been there for months. Last night we had a picnic in the backyard and I knew I had to use the leftover bousrin with the asparagus. That combination just sounded amazing- and it was!It's funny how this recipe was created spontaneously, but it turned out so good that I had to post the recipe on our blog.I also grilled some chicken breasts in garlic oil, minced garlic, and parsley to eat with this orzo. Super easy meal but SO delicious!

Just in case you've never had boursin, it's the soft white circle cheese in the center of the picture below. We always get the garlic and herb flavor and that's what we used for this orzo recipe.

Ingredients

• Drizzle of EVOO
• 1 TBSP garlic, minced
• 10 thick asparagus spears, chopped
• 2 cups chicken stock (use veggie stock if vegetarian)
• 1 cup orzo
• 3- 4 TBSP boursingarlic and herb cheese
• Salt and pepper to taste

Method

1. Drizzle EVOO in a large skillet. Set heat to medium low.
2. Add minced garlic and chopped asparagus to the skillet. Saute for 3- 5 minutes until garlic is tender.
3. Pour chicken stock into the skillet then add the orzo. Turn the heat up to medium high. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet. Cook for 5- 10 minutes.
4. Once the liquid has been absorbed, turn the heat off and add 3 tablespoons of boursin cheese. Stir until melted and evenly mixed with the orzo and asparagus. If you feel the flavor is not strong enough, add another tablespoon of boursin.
5. Add a few dashes of salt and pepper then serve warm.

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Ingredients

• Drizzle of EVOO
• 1/2 yellow onion, chopped
• 1 jalapeno, seeded and diced
• 4 garlic cloves, minced
• 2 lbs boneless/skinless chicken breasts
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1 tsp salt
• 1/2 tsp pepper
• Juice from one lime
• Zest from 1/2 lime
• 32 oz chicken stock
• 1/2 cup fresh cilantro, roughly chopped (no stems)
• 1 large avocado, chopped

Method

1. Lightly grease your crock pot with EVOO.
2. Peel and chop half an onion, remove the seeds and dice the jalapeno, peel then mince the garlic cloves. Place ingredients in the crock pot.
3. Cut the chicken breasts into cubes then add to the crock pot.
4. Sprinkle the cumin, turmeric, salt, and pepper over the chicken breasts.
5. Squeeze the juice from one lime into the crock pot then zest half the lime over the chicken.
6. Stir ingredients until the chicken is evenly coated with spices and lime juice/zest.
7. Pour chicken stock into the crock pot, put the lid on, and set heat to low. Let cook for 8 hours.
8. After the soup has cooked for 8 hours, stir in 1/2 cup chopped cilantro and 1 chopped avocado (discard the pit/skin). Enjoy!

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Ingredients

• 1 TBSP coconut oil
• 6 cups water
• 1 tsp sea salt
• 1- 13.5 oz can of organic coconut milk
• 1 cup coconut milk from a carton
• 1 tsp pure vanilla extract
• 1/3 cup raw cacao powder
• 2 cups steel cut oats
• Shredded coconut for topping
• Chopped pecans or walnuts for topping, optional

Method

1. Lightly grease the crock pot with 1 TBSP of coconut oil and set temperature to low.
2. Add all the ingredients except pecans and shredded coconut and cover.
3. After it cooks for 8 hours on low, mix the oatmeal together in the crock pot.
4. Stir in shredded coconut and pecans to each serving- enjoy!

Notes

• Store leftovers in an airtight container in the refrigerator for up to one week.
• We think it's sweet enough when adding shredded coconut to our oatmeal. If you find the recipe isn't sweet enough, add brown rice syrup,maple syrup, or brown sugar for sweetness.