This is such a sweet day and one to be shared with those we appreciate and love. Though we should spread and share love (for ourself and others) everyday, this is a great day to reflect and appreciate those in our lives.
When It comes to sharing and spreading love, one of the things that I enjoy most is sharing moments and gifts from the kitchen. I love cooking with my honey, making gifts from the heart and sharing food that nourished the body and soul.
If you’re still looking for a gift idea, want to plan a fun activity with the kiddos or you’re looking for a tasty treat to cook up this weekend, these strawberries are a great idea. Not only are they delicious and healthy, but they are super simple to make. I love to keep it simple in the kitchen.
I welcome you to try them for yourself and add any variations that you enjoy. There are a variety of topping options. Have fun with it and spread the love of sweet treats! ❤️
Line a platter or dish of choice with parchment paper.
Rinse and pat dry the strawberries. Make sure they are thoroughly dried.
In a small pan, over low-medium heat, combine chocolate chips and coconut oil.
While cooking, continue stirring the chocolate combination until completely melted.
Dip dried strawberries into warm chocolate and place them on the prepared sheet. If you choose to add toppings, do so while the chocolate is still warm. Keep stirring while dipping until you’ve covered all of your strawberries.
Refrigerate until chocolate is set. Once chilled, remove the strawberries from the parchment paper and serve on a platter of choice. Enjoy!
During the colder winter months, our body craves warmer, heartier meals. Dishes that nourish the body but also feel cozy and heartfelt. Soups and stews are often my go-to dishes throughout the winter season. I love breaking out the crockpot or stock pot and throwing ingredients together to create a simple and delicious meal.
When deciding on dinner last night, I wanted something that supports the seasonal detox I’m doing right now. Including foods that support detoxification and gut health, include farm to table ingredients, provide tons of flavor and those that help me feel nourished.
This soup can be prepared as the recipes shows, but there are many ways you can make adjustments. You can choose different vegetables, beans, meats and spices. I love cooking with fresh herbs like cilantro, parsley and others that support detoxification and the removal of heavy metals.
Since this is the time of year when many want to detox from the holidays or work on new goals, I recommend sticking to fresh, organic (if possible) ingredients. To learn more about EWG’s Dirty Dozen and Clean Fifteen (great for shopping): Dirty DozenClean Fifteen
Place a large soup pot on the stove over medium heat. Add oil, onion, carrots, and celery. Sauté for about 3 minutes. Add chopped chicken, salt, pepper, seasoning, beans, and vegetable broth. Cover and cook for about 20 minutes on medium-low heat.
Check the pot every 10 minutes to ensure that there is sufficient liquid in the pot. If you need more liquid, add about ¼ cup of water or broth at a time. Add leafy greens (such as kale or spinach) until wilted.
If desired, add in chopped fresh herbs and combine. Serve and enjoy warm.
NOTE:If you’re like me and prep food to make meals simple and easy, this is a great recipe to double or triple and store. I recommend storing this dish in glass containers or mason jars for later use.
I would love to hear your soup combination of choice. i welcome you to comment below or message me. if you’re considering a reset or detox this season, i welcome you to see what i’m doing for improved health and wellbeing. more info here: Nourished In The New Year
I absolutely love this time of year. The weather is cooling down, the leaves are beginning to change colors, pumpkins are everywhere and delicious fall foods are overflowing farms. What’s not to like about fall? Especially if you’re on the East Coast like me and can experience the simple pleasures of the new season.
I had the pleasure of joining a local farm this past Sunday, and we cooked up a yummy Spaghetti Squash meal. It was so delicious and healthy. We chose so many ingredients from the farm and joined the collection of flavors to create a magnificent dish that anyone can make.
The farm that I visited is called Hometown Harvest, located in Frederick, Maryland. What started off as a family dairy business, has now turned into a delivery service that’s similar to bringing the farmers market right to your doorstep. I was fascinated to hear how they got started and how much they have grown.
Hometown Harvest and it’s owners have a huge passion for supporting the community and local agriculture. They help educate the community about the difference between the American diet and the importance of locally grown, healthy foods. When the foods are not in season and available locally, they outsource and are very particular about their sources and practices used. I am very particular about sustainable farming and knowing where my food comes from, so I was thrilled to learn how they select their sources for partnership.
What started off as a partnership with a small hand full of growers and 250-300 deliveries has grown into working with 150 trusted farms and 1,000 deliveries (and counting). In addition, they now deliver to workplaces as well. Currently they are serving the Maryland, DC and Virginia region.
Customer support has allowed more opportunities and ways to help the community and their farm. They’ve been able to partner with many others farms and help out young farmers who are just starting out. They are also working with local farmers, helping them to invest in “season-extending, sustainable methods.” This will allow year-round healthy and local food, while providing reliable income for the farmers. They’ve also expanded their line and provide breads, rolls and pastries (baked daily), pickles, granola, condiments and other goodies from local sources. They have gluten free products as well. They have come a long way since 2001, and I am excited to watch their growth.
It was an incredible experience meeting them at their warehouse a month ago and then visiting their farm this past weekend. I cannot say enough wonderful things about their character, what they believe in, how they give back to others and they provide a phenomenal service that has so much heart and genuine care in it. You know you’re getting a wonderful, healthy product that’s been grown, raised or made with a lot of care and heart. For more information about Hometown Harvest, I encourage you to check out their website and delivery areas at: Hometown Harvest.
We planned to do a Facebook Live Food Demo this past Sunday, and I was thrilled when they gave me the opportunity to put the menu together. I went to their website and started checking out the ingredients that were fresh that week. I saw spaghetti squash, broccoli and many other goodies. I love spaghetti squash and thought it would be fun to do spaghetti squash boats. Fall is the perfect season for loading up on Spaghetti Squash and other fall goodies. Hometown Harvest has a wonderful meat and cheese selection, so I gathered up some ideas for a meal and got started combining flavors. Check out the recipes below and let me know what you think. Check out the LIVE Demo on our pages: Kim Wilson and Hometown Harvest.
spaghetti squash boats
ground turkey boats (serves 4)
ingredients:
(2) Spaghetti Squash
1 LB of Ground Turkey (or your protein of choice)
Oil (I prefer avacado or grapeseed oil to cook)
1-2 Cloves Garlic, minced
1/4 to 1/2 onion, diced
3-4 Roma tomatoes, diced
1 tsp Red Pepper Flakes
Salt and Pepper (If preferred and to taste)
1 tsp Italian Seasoning (or make your own)
Fresh Basil
1 cup Raw Cheese (Optional)
Note: I used their Sun Dried Tomato Basil Cheddar for this recipe
instructions:
Preheat oven to 400 degrees.
Unless you are able to carefully slice your spaghetti squash in half (long ways), I recommend you warm it in the oven until you’re able to carefully insert your knife. Cutting is the hardest part of the recipe. Make sure you use pot holders to remove the warmed squash.
Carefully cut off the ends and sit your squash upright on the counter. Once sliced down through the middle (long ways), scoop out the seeds and drizzle the flesh side with oil.
On a foil lined baking sheet, place your boats flesh side up on the pan.
Cook about 45-60 minutes (depending on your oven) until you can insert a fork straight into the flesh. The flesh will eventually show a gorgeous browning top. You want this but not too cooked.
While your boats are cooking in the over, start to prepare your filling.
In a dry pan (stove top), cook your red pepper flakes for just a few minutes while moving it around the pan. Make sure you do not allow the flakes to stay in one place for a while and burn. Let them sit to the side and cool.
In your warmed skillet, add some oil and allow a little increase in the temperature (about medium heat). Add in your garlic for a minute or two (while moving around the pan) and then your onion. Cook for a few minutes.
Add your ground turkey to the garlic and onion mixture. Mix well.
Add in your prepared red pepper flakes, salt and pepper (as desired) and Italian seasoning. Cook until meat is brown. Add in you tomatoes, mix and simmer (while stirring occasionally) until all ingredients are combined and tomatoes are wilted. Set aside.
Once the boats have been taken out of the oven and cooled for a few minutes, scrape the squash (long ways) with a fork, which will give strands of squash (similar to the appearance of noodles).
Carefully and gently combine some of your squash and meat mixture in a separate bowl. Fill one boat and repeat with the others until your mixture is gone. You can also reserve some to enjoy later. It lasts several days.
Top each boat with a little cheese and broil in the oven until lightly browned on top. About 1-3 minutes. Watch the oven because they will broil quickly.
Garnish with some chopped fresh basil.
ENJOY!
NOTE: WE ALSO MADE BROCCOLI BOATS. GREAT FOR THOSE WHO DO NOT WANT TO EAT MEAT. SAME INGREDIENTS (MINUS THE ONION and tomatoes), BUT INSTEAD OF THE MEAT, WE SUBSTITUTED 3-4 CUPS OF SAUTEED BROCCOLI. you can add the tomatoes if you like. WE COOKED THE BROCCOLI THE SAME WAy AS THE MEAT BUT ADDED IN SOME WATER AND STEAMED IT ON THE STOVE. YOU CAN ROAST YOUR BROCCOLI in the oven AS WELL. WE ALSO USED THE RAW SMOKED CHEDDAR FOR THE BROCCOLI BOATS, BUT BOTH KINDS of meats ARE FABULOUS. THE GARLIC AND SEASONINGS REALLY ADDED FLAVOR TO THe broccoli. Any type of meat can be used. this would also be yummy with bison, sausage (not as healthy but would be delicious) and grass fed beef. so many options for these boats. i recommend you to try them and see what you like.
*** Spaghetti Squash (uncooked) will keep for quite a while on your counter after you buy it. I love to load up at the farmers market and store it on my counter for use. They will last several weeks, if not longer. Fresh off the farm is best, but just so you know, they will keep a while.
Have you made Spaghetti Squash before? I welcome you to comment below or share a recipe you love. Enjoy, Friends!
