Upcoming Freezer Meal Workshop

Use the drop-down below to register for my upcoming "Get Ready for Summer" Freezer Meal Workshop! Choose from Easy Breezy Slow Cooker or Backyard BBQ. Both are great summery menus and I have only 4 available for each menu. If you do them both, you get a $10 discount! (See below for menu options and more info).

Menu Choices

Easy Breezy Slow Cooker $89.00 USD Backyard BBQ $89.00 USD Both Menus $168.00 USD

Here's how it works:

You pick from the above two menu choices of 10 large meals each (see below for what you get and what you make with each), or you can choose to do them both for a $10 discount.

You get a grocery list and prep info via email from me which explains how to prepare everything before you come for the workshop (it goes faster when everyone's done some chopping and prepping at home). It's all super flexible and can be adjusted to suit your family's needs.

You come to the workshop with your prepped ziplock bags, where we put everything together with the Wildtree blends and sauces and a few other things. I usually have snacks and wine or other drinks.

You take home your prepared meals with cooking directions and also all your leftover Wildtree products from your workshop bundle. There is usually enough leftover product to make many of the meals again!

All in all, with the workshop bundle you purchase and the groceries you provide, it still comes out to only about $3-4 per serving. Plus my favorite part - the time savings and no-stress dinners!

Mason Jar Salad Social!

I don't know about you, but with this warmer weather we've been having in my neck of the woods, I'm craving salads!! I have heard a lot about these mason jar salads from Wildtree friends, but haven't jumped in on doing them yet, because I wanted to make sure they were really good first. Well it sounds like people are loving these, all across the country, so now I want to offer this Salad Social idea to you! I'd love for you to be among the first of my friends and customers to try it out and let me know your thoughts. 

So, I'm hosting a Salad Social at my house on Sunday, March 12th @ 4pm! 

Here's how it works:

1. Register by Sunday, Feb 26th for the Salad Bundle ($49.95 with tax and shipping), which includes 4 gluten-free, organic Wildtree salad dressings which you'll use to make 5 different salads at the Social, and then you'll take home the remainder to make 40+ more salads and/or other dishes at home!

2. I'll send out a sign up list for everyone to pick and bring various ingredients, such as lettuce, tomatoes, chopped veggies, cheeses, beans, grains, etc. These will be community ingredients that we all share for our various salads. (If you prefer not to share, you can bring your own ingredients for your own 5 salads).

3. You'll come to the Salad Social with 5 quart-sized mason jars and the prepped ingredients you signed up for on the sign up list.

4. We put everything together based on some ideas I'll have here, and we'll hang out, drink wine and sample some newer Wildtree products, including the Zuppa Tuscana (Tuscan soup).

5. Take your salads home, put in the fridge, and use for healthy lunches at home or at work the upcoming week! Or you can use as a side dish to accompany a freezer meal dinner! 

Comment with any questions or to register (I'll get you the info). If you cannot come that day, you can still order the bundle and have it shipped direct to your house, and I'll get you all the instructions you need to do this on your own. I'd still love your feedback as a "New Idea Tester" on this concept!

I'm super excited about this and can't wait to make some fresh salads with you! 

Jenna, Wildtree Team Leader

Shredded Beef Enchiladas the Wildtree Way

These are SO good! I should have taken a picture but we devoured them.

For the Beef (I like to make in the slow cooker):
5 lb chuck roast or similar
1/2 large onion or 1 small onion, roughly chopped
1 cup water
1 Tbs Wildtree Adobo blend

Add all ingredients to slow cooker, cover and cook on low for 8-10 hours or until meat is super tender and easily shreds. Discard any bones, reserve the broth, and shred the meat (I like to leave the onions in with the meat).

Red Enchilada Sauce:
3 Tbs Natural Wildtree Grapeseed Oil
1/4 cup chili powder
1 Tbs flour
1 tsp oregano
1 tsp cumin
1/2 tsp ground cayenne pepper (more for more heat)
1/2 tsp salt
2 cups reserved beef broth from slow cooker
6 oz tomato paste
(OR, if you prefer, just get Wildtree's Tia Rosa's Red Enchilada Sauce - it's super good, too!)

Heat the oil in a small/med saucepan. Add all the dry ingredients and whisk to combine. When fragrant (after about a min), whisk in the broth and tomato paste. Whisk until the mix boils and everything is smooth.

To assemble:

Fill large tortilla with shredded beef, roll up and place in greased 9x12 pan. This makes a lot and you'll probably be able to fill a dozen tortillas. I put six in one pan and six in another. Pour enchilada sauce over the top and then top generously with shredded cheese (I like cheddar or jack or pepper jack). Bake in preheated 350 degree oven for about 20 mins or until heated through and cheese is melted.

Serve with beans and rice, if desired. I like to heat whole pinto beans in their liquid with some Wildtree Adobo blend. Or black beans with Wildtree's Chipotle Lime Rub. So good!

Wildtree wants to send me to Jamaica!! But I need your help!

This post is for my fabulous Wildtree customers!

I'm in need of a little help...you see, Wildtree is sending it's top reps on an all-expense-paid vacation to Jamaica, and I want to be on that trip!!! I'm offering up the BEST DEAL I've **ever** offered, hoping you'll want to take advantage, and help me out while helping yourself to some awesome Wildtree food and meals! I'm in the final month of a year-long qualification process, and I'm a bit of a stretch away, but still within reach. I have a little (and CRAZY) personal challenge in this, to finish this out strong and earn a trip for two - so I can bring my hubs along!

So I'm hoping you...

1. Love Wildtree food and cook with it yourself (so you need more!)
2. Like FREEBIES! (especially delicious ones)
3. Or just love ME as your longtime and shameless Wildtree rep (and know that I'm DYING to take my husband to Jamaica...just look how gorgeous it is!)

Start laughing now (and then place an order, pleeease!) as you read below, what I need to accomplish before month-end, to earn this trip...(it's big, I'm telling you...the crazy in me is coming out)...ok, here we go...deep breaths..I need:

50 orders (now down to 20!)

$50 each (or more!)

in the next 3 weeks! (Down to ONE WEEK LEFT!)

Yes, you read that right, to earn this trip, I need 50 orders for at least $50 in the next few weeks! That's a huge part of why I have this offer for YOU...chock full of freebies...

Here's the DEAL:

• Order at least $25 worth of product and I'll give you FREE SHIPPING
• Order $50 and I'll give you free shipping AND an additional $15 in product!
• Order $100 and I'll give you free shipping and an additional $35 in product!
• Order $200 and I'll give you free shipping and $75 extra free!!
• All the freebies are YOUR CHOICE - anything from the catalog or customer specials!

CHECK OUT OUR  BEAUTIFUL ALL NEW 2017 CATALOG HERE!

Let's talk Customer Specials! Two great deals:

1. Our Make Fresh Dinners bundle (8 meals, all under 600 calories, comes with a shopping list and cooking instructions for all recipes!) Only $23.75 with a $50 purchase, or apply it to your $15 freebies and pay only $8.75 for it! What?!

2. Winter Classics Bundle (7 products, 3 of which are BRAND NEW) only $31 with a $50 purchase or apply it to your freebies also!

OKAY...how to order?!

1. Reply to this email directly (this special is NOT available online, you must email me!)
2. I need your items (including the freebies you want)
3. I need your shipping address confirmation
4. I'll invoice you once I add up your totals!

My goal is to put a 17 person order in each week for the next three weeks, so if you want your items sooner rather than later, be sure to email me ASAP so you can get in on the first round of orders!

Thank you SO SO much for supporting my business and helping me with this huge goal of earning a trip for myself and my husband to Montego Bay, Jamaica!!!

Jenna Hoskinson
your trusty Wildtree gal for 3+ years!
jennahoskinson@gmail.com

Chicken and Butternut Squash Skillet Pie

This recipe was adapted from Bon Appetit: http://www.bonappetit.com/recipe/skillet-chicken-pot-pie-with-butternut-squash#recipe-ingredients

Chicken and Butternut Squash Skillet Pie

2-3 Tbs bacon grease or grapeseed oil, for greasing pan
2 large chicken thighs, chopped into small cubes
1 small onion, diced
1 small butternut squash, peeled, seeded and cubed (peel with a potato peeler - it's easy, then cut in half, scoop out seeds, and chop)
1 small bunch kale, center ribs discarded, leaves chopped
2 tsp minced garlic (about 2 large cloves)
1 Tbs Wildtree Herb Grilling Marinade
1 Tbs Wildtree Chicken or Vegetable Bouillon Base
1/4 cup flour
2-3 cups water
salt and pepper to taste
grated nutmeg to taste

1 sheet frozen puff pastry, defrosted
1 egg, beaten with a bit of water

Preheat oven to 425 F. Heat oil or grease in large cast iron skillet. Add chicken and saute about 5-7 mins, stirring occasionally, until browned but not cooked through. Add onion, squash and kale. Saute another 5-10 mins or until onions are translucent and tender. Add garlic, Wildtree spices, and flour. Stir one minute. Add water slowly, while stirring. Use as much water as you want until your gravy is as thick or thin as you want it. I did about 2.5 cups. Add salt, pepper and nutmeg to taste. Simmer, stirring often, until squash begins to soften, about 10 mins. Add more water if needed. Turn off heat.

Roll out puff pastry using a bit of flour to keep from sticking. Place over skillet and brush with egg wash. Vent by cutting a few slits in the top. Place in preheated oven for 15 mins. Turn oven down to 375 F and continue baking another 10-15 mins or until deep golden brown. Remove from oven and let rest 5-10 mins before serving, if you can stand the wait!

Super Easy Blue Cheese Dressing Recipe

Easy yogurt-based blue cheese dressing which is great for salads or dipping veggies in.

Yogurt Blue Cheese Dressing Recipe:

1/2 cup whole-milk yogurt
1/3 cup blue cheese crumbles
1 tsp Wildtree Garlic Galore Seasoning Blend (or more to taste, but the flavor will develop as it sits)
fresh cracked black pepper to taste

Mix all ingredients in a small bowl. Tastes best when refrigerated for several hours before using, but can be served right away.

Super Delicious Zucchini Bread

This is perfectly moist, not too sweet and oh so good!

Super Delicious Zucchini Bread

Mix in bowl:
3 eggs
1/2 cup oil (melted coconut is great!)
1/2 cup applesauce
1 cup packed brown sugar
3 cups grated zucchini
2 tsp vanilla

Add to bowl and combine well:
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup wheat germ (if you don't have wheat germ, just add another 1/4 cup of flour)
3 tsp cinammon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Mix well, pour into two greased loaf pans and bake at 350 degrees F for approximately 1 hour or until toothpick inserted in center comes out clean. Let cool 10 mins then enjoy!

Sourdough Waffles

This is a great base to start with. If you want plain waffles, leave as-is. If you want to add flax or chia seed, throw it in :)

1 cup all purpose flour or whole wheat pastry flour
1/2 tsp baking soda
3/4 tsp sea salt
1 tsp granulated stevia (or 1 tbs sugar or honey)
1 cup sourdough starter
1 egg
1/2 tsp vanilla extract
approx. 1 cup milk or almond milk
1/4 cup coconut oil, melted

butter, maple syrup, fresh fruit, and/or your favorite toppings for serving

Preheat waffle iron. Mix dry ingredients in medium bowl. Add remaining ingredients and mix thoroughly. If you need more or less milk to make a manageable batter, do so. It should pour easily. Grease hot waffle iron with coconut oil. Pour batter into iron and cook according to your iron's instructions. Serve hot with plenty of butter and a small drizzle of maple syrup, or with fresh fruit, or however you like them. Make it more nutritious and get some protein by serving with pastured eggs or topping with plain yogurt. Makes approximately 4-5 servings.

These freeze extremely well. They are great to have in the freezer to pull out and pop in the toaster in the morning for a quick breakfast.

Minestrone Soup

After a very long hiatus, I've decided to start blogging my food adventures again. It may not be every week but at least when I make something that stands out to me, I'll post it here. Yesterday I made minestrone soup for our community group with church. People asked for the recipe which inspired me to just post it. Enjoy! (PS, it was even better the next day!)

Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)

1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped 
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
 kosher salt and pepper to taste

Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.

(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).

Summertime Quinoa Salad

This was a "clean out the fridge" lunch that turned out so fresh and delicious I had to post it here! Super versatile so you could add or omit as desired.

Summertime Quinoa Salad, serves 1

approx. 1/4 cup cooked quinoa (use up some leftovers)
1 stalk celery, sliced
1 small tomato, diced
1 green onion, sliced
1/2 carrot, sliced
1/2 avocado, diced
1/4 jalapeno, thinly sliced (more or less depending on heat desired)
juice of 1/2 lime
EVOO
sea salt
fresh cracked black pepper
dulse flakes
cumin
1 hard boiled egg, chopped

Toss the quinoa with the veggies. Squeeze half a lime over. Drizzle with olive oil. Sprinkle with sea salt, cracked pepper, dulse flakes and cumin to taste. Toss gently to combine. Top with chopped hard-boiled egg. Enjoy!

Baby Kale Salad

Made this baby kale salad last night and it was oh-so-delicious! Adapted from Earthbound Farm recipe. The original recipe called for golden balsamic vinegar and golden raisins but I only had the dark varieties and it still came out wonderful.

Baby Kale Salad Recipe
Dressing:
2 Tbs balsamic vinegar
2 Tbs EVOO
1 Tbs agave syrup
1/2 Tbs white wine vinegar
1/2 tsp salt

Salad:
5 oz baby kale leaves
1/4 cup raisins
3 Tbs pine nuts, toasted
shaved Parmesan


Mix all dressing ingredients in blender bottle or small food processor and shake or pulse until combined. Toss salad ingredients in medium bowl, drizzle with dressing and toss well to coat.

Easy Insalata Caprese

This is my go-to snack lately. It's a fancy way of saying Italian tomato and mozzarella salad. It's low-glycemic, super easy, and delicious. The sure-fire way to make this extraordinary is to use the freshest, highest quality ingredients.

Insalata Caprese Recipe

4-5 slices fresh buffalo mozzarella
1 ripe organic tomato, sliced into 4 or 5 rounds
4-5 big basil leaves
high quality extra virgin olive oil (EVOO)
fresh cracked black pepper
high quality sea salt

Layer the mozzarella slices, tomato rounds and basil. Drizzle with EVOO. Sprinkle with salt and pepper. Enjoy!

Meal Plan Week of April 1

I guess I've slacked a bit here. I wanted to post the meal plan for this week and then put up some of the recipes. Some of the meals won't have a recipe as they are pretty self-explanatory.

Sunday, April 1 - Meatloaf (cajun style for the adults and mom's recipe for the kids)
Monday - Hake (fish) with pineapple rum sauce (bottled) with green beans and rice
Tuesday - Homemade Pizza
Wednesday - dinner at church
Thursday - Gwenyth Paltrow's My Ivy Chopped Salad
Friday - Yam Fajitas
Saturday - Gwenyth Paltrow's Bean Soup with Kale
Sunday - Easter - Leg of Lamb

Chicken and Wild Rice

I had a lot of leftover shredded chicken from making chicken soup last night and I needed to make dinner tonight without going to the store today. So, I pulled together this chicken and rice casserole type dish, sans the canned cream-of-chemicals-and-who-knows-what-else-soup. Wild rice is lower glycemic than regular white rice and possibly more so than brown rice, too. This came out really tasty, but the picture not so much. Sorry!

Chicken and Wild Rice Recipe
1 Tbs butter
1 Tbs EVOO
1 onion, chopped
3 cloves garlic, minced
1½ cups uncooked wild rice blend
½ tsp sea salt
½ tsp dried marjoram
fresh cracked black pepper
1 (4 oz) can sliced mushrooms
4 cups cooked cubed or shredded chicken
1½ cups chicken stock
1 cup heavy cream
½ cups dry white wine
¼ cup sour cream

Heat dutch oven over medium heat. When hot, add butter and olive oil and heat through. Add onion and saute until beginning to soften. Add garlic and saute another minute. Add rice and saute a few minutes until beginning to brown, stirring frequently. Add salt, marjoram and pepper. Add mushrooms, chicken and stock. Stir to deglaze bottom of pot. Pour in cream, stirring. Add wine and sour cream. Bring to a simmer and then cover and transfer to preheated 375°F oven. Cook one hour or until rice is tender and liquid absorbed. Serve with green salad or another green veggie of choice :)

Valentine's Day - Fajitas

Maybe not the most traditional Valentine's Day fare, but there is something romantic about the sound of fajitas sizzling as they are brought to your table in a cast iron skillet with a mariachi band in the background. I aim to recreate that feeling at home tonight. Maybe I need to figure out how to flambé without burning anything unintended so we can really have the ambiance :)

For the Marinade:
juice of 1 lime
3-4 garlic cloves, minced
handful cilantro, chopped
1 Tbs EVOO (extra-virgin olive oil)
1 Tbs tequila (optional but oh-so-good!)
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp sea salt
several turns of the pepper mill
dash Worcestershire sauce

In a medium bowl, pour marinade over 1 lb sliced beef. Mix well with clean hands. Cover and refrigerate at about 2 hours. I put this together after the girls went down for naps and will let it marinate until dinnertime.

For the Fajitas:
1 lb marinated beef, brought to room temp
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 red or white onion, sliced thickly
oil for sautéing at high heat (coconut oil or grapeseed oil are my preference)

Toppings:
salsa
sour cream
avocado slices or homemade guacamole*

Heat a large cast iron skillet (preferably well seasoned). When hot, add oil and heat a few seconds, just until oil almost smokes. Add onion and sauté until almost tender. Add bell pepper strips and sauté about 2 minutes. Add drained beef and sauté to desired doneness. Serve in warm tortillas, if desired, with toppings of choice.

*Homemade guac is super easy but you have to have a super ripe avocado. Slice open the avocado, remove pit, scrape flesh into small bowl. Add a handful of minced red onion, a few minced garlic cloves, juice from half a lemon, salt and pepper to taste. Mash with fork. Taste for seasoning. Stir in handful of diced fresh tomatoes if desired. Enjoy!

Caramelized Onion Pizza

Sourdough Crust:
Mix 1.5 cups bread flour with 1 tsp salt. Mix in 1.5 cups sourdough starter (100% hydration) and 1 Tbs olive oil. Mix well (I use my KitchenAid with dough hook for this) until a satiny smooth dough forms. Oil bowl, turn to coat dough, cover and let rise a few hours. If you get this started around lunch time your dough should be ready by dinnertime. Hand toss and/or stretch dough into desired shape (I usually put mine on a 15" pizza stone and it makes a moderately thin crust). I don't like to roll the dough because it compresses it too much. Brush with EVOO and top as follows.

Pizza Sauce and Toppings:
Heat about 2 Tbs EVOO in a small to medium saucepan. Add one sliced red onion. Heat gently, stirring occasionally, until onions are sweet and caramelized. This is a slow process and will probably take about 20 minutes. Remove onions with a slotted spoon (set aside in bowl) and add one 8oz can of tomato sauce to the saucepan. Add a tsp or so of dried basil and dried oregano. Stir and simmer a few minutes to let flavors infuse.

After the girls and I ate :)

Meanwhile, grate about a cup of mozzarella cheese and crumble about ½ cup chevre (fresh goat cheese). Top the oiled crust with the sauce, spreading around evenly. Then top with the two cheeses, spreading evenly. Layer on the onions. Bake in preheated 500ºF oven for about 10-13 minutes, until crust is nicely browned. Remove, top with fresh basil, and let cool a few mins before slicing.

No-Cook Peanut Butter Balls

I made these for a Superbowl treat yesterday and they came out better than expected! You could make these with any sort of nut butter or alternative (sunflower seed butter, for example) and if you use a raw nut butter they would be a great raw food treat! My kids loved these and they don't normally eat sunflower seeds.

Peanut Butter Ball Recipe (adapted from Dr Sears' Nutbutter Balls), makes about 15 one inch balls

½ cup raw cacao powder or unsweetened cocoa powder
½ cup unsweetened peanut butter (or alternative of your choice)
½ cup raw sesame seeds
½ cup raw sunflower seeds (hulled)
½ cup rolled oats (old fashioned style, not instant)
¼ cup ground flax
scant ¼ cup raw agave nectar or raw honey
finely shredded unsweetened coconut

Mix all ingredients except coconut in a medium bowl. Stir with a wooden spoon to combine thoroughly. It will get pretty stiff so really put some muscle into it! Put some shredded coconut into a small bowl. Form approximate one inch balls with the peanut butter mixture and roll in the coconut to coat. Depending on the coarseness of your coconut, you may need to pulse it in a food processor a few times to make smaller bits that adhere to the balls better. Enjoy immediately or place in an airtight container and store in refrigerator.

Chocolate Waffles!

Somehow I stumbled across this recipe for chocolate waffles (probably doing a search for kefir and sourdough waffles) and thought what a special treat they would make! I modified them just a bit to suit my taste and what I had on hand. With Valentine's Day coming up, it might be the perfect occasion to make these for someone special. Be forewarned, they are very rich and you will want to have something not sweet and chocolatey to go with them (bacon, anyone?) ♥

 Chocolate Sourdough Waffle Recipe
The night before you want waffles for breakfast, mix well and cover:
4 oz sourdough starter*
1 cup kefir (or buttermilk)
1 cup whole wheat pastry flour

8 to 12 hours later, mix in a separate bowl:
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp sea salt
pinch cinnamon
½ cup coconut sugar (or 4 packets powdered stevia)

In separate small bowl, mix:
4 Tbs melted and cooled coconut oil
2 eggs
2 tsp vanilla extract

Mix the contents of all three bowls together and stir well. The batter should get nice and bubbly/frothy.

Gently stir in ½ cup mini dark chocolate chips. Pour batter into hot greased waffle iron and cook according to waffle iron's directions. They would be super good with homemade whipped cream (not too sweet!) on top. Enjoy!

*For those of you who don't have sourdough starter, you could just leave it out and omit the overnight step. Or you could come by and get your very own starter from me ♥

Gluten Free Dinner - Vegetarian Chili and Cornbread

Today I delivered dinner to a friend who recently had a baby girl. She is gluten-free and vegetarian so I looked up some recipes online and got to cooking. The vegetarian chili I adapted from Gluten-Free Goddess's Butternut Chili and the cornbread from her Skillet Cornbread with Green Chilies. I made double and we had ourselves a gluten-free vegetarian meal as well. I will say that I prefer my Colorful Chili but I'm not sure if it's because of the meat or because of the multitude of spices. The cornbread was absolutely delicious! Super moist and I love the diced green chilies in it. So make your favorite chili and enjoy this recipe for gluten-free cornbread.

Gluten Free Cornbread Recipe
Combine in a medium bowl:

1 cup gluten-free cornmeal

1 cup Bob's Red Mill Gluten-Free Baking Mix

1 tsp xanthan gum

1 tsp baking soda

1½ tsp baking powder

1 tsp fine sea salt

½ tsp chili powder

½ tsp cinnamon

1/3 cup granulated coconut sugar

Mix in a separate large bowl:

2 eggs

1 cup kefir or buttermilk

½ cup grapeseed oil

¼ cup water

Mix dry ingredients into wet and stir just to combine.
Add and mix until combined:
1 (4 oz) can diced green chilies

Pour into a greased 9x9" baking dish or a greased 10" cast iron skillet. Sprinkle with ground cinnamon and/or chili powder if desired. Bake in preheated 375 degree oven for 25-30 mins or until toothpick inserted into center comes out clean.

Broccoli Chowder

This makes a surprisingly hearty lunch or dinner. Double the recipe if you want leftovers!

Broccoli Chowder Recipe, serves 4 as a side dish or 2 adults and 2 small kids as a main course
3 strips bacon, diced
2 Tbs butter
1 small onion, diced
2 large garlic cloves, smashed
½ tsp celery seed
2 Tbs tapioca starch (can use all-purpose flour)
2 cups low sodium chicken stock
2 cup milk
4 small red potatoes, cut into large dice
½ head broccoli, chopped into florets
1 yellow bell pepper, seeded and chopped
sea salt and cracked pepper
sliced avocado and crushed red pepper flakes for serving

Heat dutch oven over medium heat. When hot, add bacon and cook until crisp. Reduce heat to low, add butter, onion, garlic and celery seed. Cook until onion is softening. Add tapioca starch and stir. Add chicken stock and milk and bring to simmer. Add potatoes and cook 10 minutes. Add broccoli, bell pepper and salt and pepper to taste. Cook until potatoes and broccoli are tender, about 20 mins more. Serve with crushed red pepper flakes on top and a slice of avocado if desired.