carrotandginger

Carrot and Ginger Soup

Brrrrrr is it ever cold out there! Don’t get me wrong, I love the snow and winter, but I’m not the biggest fan of negative 35 degree weather. That’s just a bit too chilly for me. On these extremely cold days I can’t help but desire a warm cup of soup for dinner next to a blaring wood fire. Here’s an extremely simple soup that just about anyone can make- no skill required 😉

CARROT AND GINGER SOUP

Ingredients
– 6 c homemade bone broth
– 2 lbs (approx. 10) carrots, peeled and sliced
– 2 medium onions, peeled and chopped
– 3 T of coconut oil
– 4 tsp. ginger, freshly grated
– 1 garlic clove, finely chopped
– 1 c heavy cream
– 1 tsp. sea salt
– 1 tsp. black pepper
– fresh parsley or dill for garnish
– sour cream

Directions
1. In a 6-quart pan melt coconut oil. Add onions and cook on medium heat for 8-10
minutes or until the onions are soft. Stir occasionally.
2. Add broth, carrots, garlic and ginger. Cover and bring to a boil for 2 minutes.
Reduce heat and allow to simmer until carrots are soft.
3. Remove from heat and allow to cool for 15 minutes. Pour mixture into a
blender/food processor. Depending on the size of your blender you may have to
do this in multiple batches. Blend until smooth.
4. Pour your soup back into your pan on medium heat. Add heavy cream, sea salt
and pepper. Heat until preferred serving temperature.
5. Serve and top with a touch of sour cream and garnish with fresh parsley sprigs or
dill leaves.

MORE SOUP RECIPES:
Do you want even more Winter Soup Recipe ideas? Check out this incredible eBook that was put together by over 50 Real Food bloggers (including me)! Learn more by clicking here or buy it now here.

  • Delicious Winter SoupsOver 50 nourishing soup recipes
  • 47+ of those recipes are Gluten-Free
  • 33 + are Dairy-Free
  • 30+ are Paleo-friendly
  • 25+ are GAPS Diet-friendly
  • 127 pages with full-color photos and easy-to-follow directions
  • Ingredients are 100% REAL FOOD
1517501_10151969982308791_624994268_n

Delicious Winter Soups

Nothing beats the winter chill like a steaming bowl of soup. I am excited to share with you a brand new eBook, WINTER SOUPS, that contains over 50 delicious soups made with real food ingredients. These warming soup recipes include Hearty Paleo, Carrot and Ginger, Chicken and Vegetable, Dairy-Free Cream of Spinach, Italian Sausage, Coconut Chicken and SO MANY MORE (full list below).

WINTER SOUPS EBOOK INCLUDES
  • Over 50 nourishing soup recipes
  • 47+ of those recipes are Gluten-Free
  • 33 + are Dairy-Free
  • 30+ are Paleo-friendly
  • 25+ are GAPS Diet-friendly
  • 127 pages with full-color photos and easy-to-follow directions
  • Ingredients are 100% REAL FOOD

    REGULARLY $9.97 –> ON SALE FOR $3.97 

    BuyNow
    1517501_10151969982308791_624994268_nIt gets even better! To celebrate the launch of WINTER SOUPS, we are hosting a 14-day SALE. You can get the eBook – with 59 recipes from some of your favorite Real Food Bloggers – for only $3.97! Sale ends February 4!  Don’t miss out!

BuyNow

 

Beautiful Print-Ready Recipe Layout

The thoughtful layout of the recipes makes it easy to print out your favorite recipes to keep in the kitchen.
winter-soups-open-4

Table of Contents

Cheese and Cream Soups ……………………………………………………………………………….. 9

Broccoli Spinach Quinoa Soup …………………………………………………………………………….. 9

Cheesy Cream of Broccoli Soup with Bacon ………………………………………………………… 11

Dairy-Free Cream of Spinach Soup …………………………………………………………………….. 13

Easy Creamy Leek Soup ……………………………………………………………………………………. 15

Hearty Potato Soup …………………………………………………………………………………………. 17

Wild Rice Corn Chowder ………………………………………………………………………………….. 19

Wisconsin Cheese Soup ……………………………………………………………………………………. 22

French Bread Recipe for Homemade Bread Bowls …………………………………………. 23

Pumpkin, Squash and Root Vegetable Soups …………………………………………………… 25

Asian Spiced Daikon Mushroom Soup ………………………………………………………………… 25

Buttercup Squash Soup ……………………………………………………………………………………. 27

Butternut Squash-Parsnip Soup with Bacon ………………………………………………………… 29

Carrot and Ginger Soup ……………………………………………………………………………………. 31

Cozy Celeriac Soup ………………………………………………………………………………………….. 33

Easy Butternut Squash Soup …………………………………………………………………………….. 35

Golden Goddess Sunshine Soup with Squash, Sweet Potato, Carrots, Ginger + a Twist 37

Masala Carrot Soup …………………………………………………………………………………………. 39

Pumpkin Hazelnut Chai Soup ……………………………………………………………………………. 41

Pumpkin Sage Soup …………………………………………………………………………………………. 43

Roasted Maple Butternut Squash Soup ………………………………………………………………. 46

Spicy Jalapeño Butternut Squash Soup ……………………………………………………………….. 49

Sweet Pumpkin Soup ………………………………………………………………………………………. 51

Vegetarian Pumpkin and Kale Soup ……………………………………………………………………. 53

Sweet, Sour and Exotic Flavored Soups …………………………………………………………… 55

Creamy Lentil Coconut Curry …………………………………………………………………………….. 55

Garlic Leek Soup with Egg ………………………………………………………………………………… 57

Hot & Sour Soup ……………………………………………………………………………………………… 60

Chinese Chicken Stock ……………………………………………………………………………….. 61

Korean Fusion Health Soup ………………………………………………………………………………. 62

Tom Kha {Thai Coconut Soup} …………………………………………………………………………… 64

Beans and Lentil Soups ………………………………………………………………………………… 67

Black Bean and Sweet Potato Soup ……………………………………………………………………. 67

Hearty Lentil Soup …………………………………………………………………………………………… 69

Sprouted Lentil and Coconut Curry Soup ……………………………………………………………. 71

White Bean, Chorizo and Spinach Soup ………………………………………………………………. 73

Beef Based Soups ………………………………………………………………………………………… 75

Crock Pot Spaghetti Sauce Soup ………………………………………………………………………… 75

Dutch Meatball Soup ……………………………………………………………………………………….. 77

Hearty Paleo Soup …………………………………………………………………………………………… 79

Irish Beef Stew ……………………………………………………………………………………………….. 81

Paleo Asian-Italian “Abondigas” Soup with Beef Bone Broth …………………………………. 83

Simple Asian Beef Soup ……………………………………………………………………………………. 85

Slow Cooker Kelp Noodle Beef Pho Bo (Vietnamese Beef Noodle Soup) ………………….. 87

Poultry Based Soups ……………………………………………………………………………………. 90

Chicken Enchilada Soup……………………………………………………………………………………. 90

Chicken Immu-Noodle Soup ……………………………………………………………………………… 93

Chicken Soup For the Paleo Soul ……………………………………………………………………….. 96

Coconut Chicken Soup with Cabbage & Carrots …………………………………………………… 98

Hungarian Chicken Paprika Soup ……………………………………………………………………… 100

Jamaican Chicken Soup ………………………………………………………………………………….. 103

Paleo Chicken Jalapeño Soup ………………………………………………………………………….. 105

Turkey Vegetable Soup ………………………………………………………………………………….. 107

Pork Based Soups ………………………………………………………………………………………. 109

Fusilli Sausage Soup ………………………………………………………………………………………. 109

Hearty Ham and Navy Bean Soup …………………………………………………………………….. 111

Italian Sausage Soup ……………………………………………………………………………………… 113

Paleo Butternut Squash Soup with Ham and Ginger …………………………………………… 116

Pumpkin Sausage Soup ………………………………………………………………………………….. 119

Spicy Chorizo Soup ………………………………………………………………………………………… 121

Seafood Based Soups …………………………………………………………………………………. 122

Oyster Stew ………………………………………………………………………………………………….. 123

REGULARLY $9.97 –> ON SALE FOR $3.97 

BuyNow

HotChocolate

Slow Cooker Hot Chocolate

Hot Chocolate is a winter time staple! Whether you have been out shoveling snow, tobogganing or just want to curl up by the fireplace on a snowy evening, a cup of hot cocoa is just what you need.

As a kid I can remember spending hours outside playing winter road hockey, building snowmen and tobogganing with family and friends. Each of those memories end sitting in the kitchen with a warm cup of hot chocolate in my hands, surrounded by my siblings and the neighborhood kids.

We have had a lot of family around this winter and have been making a lot of hot chocolate. It got me thinking about a better way to make a large batch, without compromising on taste. I promise you that this Slow Cooker Hot Chocolate will impress you and your family/guests! The best thing about this recipe is that it is made in a Slow Cooker. You can mix together the ingredients, put it on low for 2 hours while you and/or the kids play in the snow, and come back to a rich and creamy cup of homemade hot chocolate.

Homemade Slow Cooker Hot Chocolate

recipe serves 4-6

Ingredients:

– 1/4 cup cocoa powder
– 1/4 tsp sea salt
– 3 cups whole milk
– 1 cup heavy cream
– 1/2 tsp vanilla extract
– 3 tbsp maple syrup
– 2 tbsp of cinnamon
– 2 ounces of pure chocolate of your choice
-> 1 ounce of this and 1 ounce of this is suggested for a rich and healthy hot chocolate
– 1 cup whipped cream
– 1/8 cup shaved chocolate

Directions:

1. In a medium bowl, whisk together the cocoa, salt and milk.
2. Pour mixture into a slow cooker and add vanilla. Cover and cook on low for 2 hours.
3. Add cream, cinnamon and maple syrup. Cover, and cook on low for an additional 20 minutes. Stir in 2 ounces of chocolate until melted. It’s best to break or shave chocolate into smaller pieces before adding to the slow cooker to help the melting process.
4. Pour hot chocolate into mugs and top with whipped cream and a tsp of shaved chocolate.
5. Grab a mug, get warm and enjoy the time with your family.
<3

FrozenFruitTreats

Frozen Fruit Treats. These are incredible! They each only contain fruit, no added sugar or other ingredients!

I have to admit, I have a big sweet tooth. And when I say big.. I mean BIG. It’s under control now, but it didn’t use to be. I grew up eating sugar, and not the natural kind. I ate processed foods, fast foods and anything that was sold in a box or a bag. I loved sour gummies, ice cream, candy bars and more. It’s safe to say that most nights I would snack on something full of sugar before drifting off to sleep. My late night snack of choice was anything frozen.

These days couldn’t be more different. While I still enjoy something sweet, I definitely do not crave the same foods as I once did. Fruit is by far my favorite treat, especially if it’s freshly picked. But there are other times, like late at night when I desire something frozen. Here are four of my favorite frozen treats, each containing only 1 ingredient; the fruit in which it is made from. No dairy, no gluten, no refined sugars or processed foods. Just fruit.

 

1) Frozen Grape Bites

ingredient: grapes
Simply wash grapes and remove them from the stem. Place them in a freezer safe container and place in freezer. You will be surprised how addicting they will become!

2) Banana Ice Cream

ingredient: banana
Freeze a handful of bananas. I personally like to freeze them with the peels on, but I read that you can just freeze them without the peel to make the next step easier. To peel a frozen banana, just cut it in half and use a knife to begin peeling it. You may have to let them sit for 5 minutes to begin thawing. Next, simply throw the frozen bananas in a blender and voila- Banana ‘Ice Cream’

Frozen Fruit Treats- Fruit only!

Frozen Fruit Treats- made from just 1 ingredient; the fruit!

 

 

 

 

 

3) Frozen Berry Kabobs

ingredient: berries (blueberries, blackberries and raspberries featured here)
Wash berries and place them on a bamboo skewer. Place in a freezer safe container and freeze.

4) Frozen Pineapple Pops

ingredient: pineapple
Cut up a pineapple and puree using a blender. Be sure to include as much juice from the pineapple as well. Pour the puree into popsicle molds and freeze. I love these molds.

Frozen Fruit Treats- Made with fruit only!

Frozen Fruit Treats- made with fruit only!

 

 

 

 

 

What is your favorite {real food} late night snack? I would love to hear from you! Comment below.
Choc_Milk_Syrup

Chocolate_Milk_Syrup
You are never too old for a tall glass of chocolate milk! I have loved chocolate milk since I was just a little girl and can say that I come by it honestly since my father still pours a glass almost every night. Since I source Raw Milk and/or local and organic milk, it is important that what I am using to make Chocolate Milk is top quality. That being said, the ingredients found in most store bought syrups are anything but natural. Check out the comparison below!

My Homemade Syrup:
COCOA, MAPLE SYRUP, WATER, VANILLA EXTRACT

Store bought Hershey’s Chocolate Syrup:
HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE (PRESERVATIVE); SALT; MONO- AND DIGLYCERIDES; XANTHAN GUM; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLA VOR

Ingredients:
1 Cup Cocoa Powder
1/2 Cup Maple Syrup
3/4 Cup Water
1 tbsp Vanilla extract

Directions:
1. On low, in a medium saucepan, mix together the Maple Syrup and Water. Bring to a simmer.
2. Whisk in the Cocoa Powder. Remove from heat.
3. Add vanilla extract and let cool.
4. Simply add your desired amount to a glass of milk and enjoy. Keep in the fridge for up to three weeks.

vegetable soup

I am so excited to welcome Linda from The Organic Kitchen to Rethink Simple today. Linda is a fabulous food blogger and has put together a wonderful warming recipe to share with you all! Please thank Linda by checking out her blog and giving her a ‘like’ on fb!

Hello! I am excited to be a guest blogger here at Rethink Simple. Today I am going to teach you to make one of my favorite fall meals, The Organic Kitchen Roasted Vegetable Soup. It is warm, hardy, filling and delicious! And it just so happens that it is dairy and gluten free.

Roasted Vegetable Soup.

We start with a variety of fresh fall vegetables, carrots, butternut squash, onion, sweet potato and zucchini.

Roasted Vegetable Soup.

Working with butternut squash can be a challenge, but with the right tools it’s a snap! Use a ‘y’ peeler to peel squash and a very sharp knife to cut it. A dull  knife literally won’t cut it…

Roasted Vegetable Soup.

Once vegetables are cut, drizzle with just enough olive oil so that vegetables are lightly coated. Sprinkle with sea salt and a generous amount of freshly ground pepper.

Roasted Vegetable Soup.

Pop all the veggies in the oven except zucchini, we add that the last ten minutes of roasting.

Roasted Vegetable Soup.

This recipe calls for a roasted red pepper. You can use the kind in a jar or roast your own!  Simply place the pepper on top of a cooktop burner on medium heat. As the skin blackens use tongs to turn the pepper. Once all the skin is completely charred, remove from heat, place in a bowl and cover. Allow pepper to steam in it’s own heat for 10 minutes. Then use your fingers to peel the blackened skin off and cut out the seeds.

Absolutely Delicious Roasted Vegetable Soup.

When all the vegetables are done roasting, separate into thirds.

Absolutely Delicious Roasted Vegetable Soup.

Puree 1/3 of the vegetables with stock, canned tomatoes, and red bell pepper in a blender reserving the last third of vegetables. We chop those and add them to the blended soup.

Absolutely Delicious Roasted Vegetable Soup.

Absolutely Delicious Roasted Vegetable Soup.

Absolutely Delicious Roasted Vegetable Soup.

 

The Recipe: Serves 8

You will need a blender, a rimmed baking sheet and parchment paper.

 

1 med sweet potato (orange or white), peeled and cubed

3 cups butternut squash, peeled and cubed

7 med carrots, peeled and cut into 3 inch pieces

1 medium yellow onion, cut in half then cut each half into six sections

2 large zucchini, diced (set aside)

1 can fire roasted tomatoes (14 oz)

½ a roasted red bell pepper (from a jar)

6 cups veggie or chicken broth, 2 cups reserved for thinning soup if necessary

Sea salt

Freshly ground pepper

¼ tsp cayenne pepper

Olive Oil

3 T balsamic vinegar

 

Preheat oven to 400 degrees and place rack in upper third of oven.

 

Peel and cut fresh veggies. Place all vegetables (except zucchini) onto a cookie sheet covered with parchment paper. Drizzle vegetables with olive oil, toss. Sprinkle with sea salt and freshly ground pepper, toss again. Set timer for 40 minutes. When timer goes off, sprinkle the diced zucchini across the roasting veggies on cookie sheet. Roast for ten more minutes.

 

Remove veggies from oven. Leaving vegetables on cookie sheet use a spatula to divide veggies into three equal sections. Place 1/3 third of the veggies into a blender, add two cups broth, half the can of roasted tomatoes and half of one roasted red pepper. Blend till not quite smooth. Pour into stock pot. Repeat (excluding the red bell pepper) with another 1/3 of vegetables, tomatoes and broth. After blending second batch, add to pot. Place the last 1/3 of veggies on a cutting board and use a knife to dice. Add the diced vegetables to blended soup in the pot and heat till warm. If soup is too thick, use reserved broth to thin to desired consistency (a half cup at a time). Add Cayenne pepper and 2-3 tablespoons balsamic vinegar, tasting after each addition. Salt and pepper to taste if needed, serve.

 

tok-july2012-150rs copyLinda Spiker is the owner and operator of The Organic Kitchen cooking school, author of two cookbooks and a food blogger. “I love food! And I love teaching people that cooking should be enjoyable, eating well doesn’t have to be time consuming and fresh is always better!”

Linda is also a wife, mother of six, grandmother to three and a yoga instructor. Please visit her website at www.theorganickitchen.org

Follow The Organic Kitchen
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Absolutely Delicious Roasted Vegetable Soup.

25eggrecipes

25 Real Food Eggcellent Recipes

Pastured eggs have a long list of health benefits. True pastured hens are free to roam, enjoy the sunshine and eat bugs and grass. Eggs from pastured hens are a true superfood! They contain much higher amounts of vitamins than eggs from caged hens, and they taste delicious. I do my best to eat eggs daily, but it can be monotonous if I don’t get creative with the ways in which I prepare them. I have gathered 25 delicious and ‘egg’cellent recipes to help make eating eggs daily more exciting. I recommend using this must-have Cast Iron skillet when cooking eggs.

Quiche

25 Eggcellent Recipes

Crustless Mini Quiche by Simple Clean Living
The Pastured Quiche by Happy Roots, Healthy Soul
Pepper Quiche Cups by Rethink Simple (picture above)
Mushroom and Spinach Crustless Quiche by We Got Real

Frittata
25 Eggcellent Recipes

Fabulous Fritatta (gf) by Lisas Counter Culture
Veggie Frittata Muffins by Megs Vegucation
Chorizo Chard Frittata by Life From the Ground Up
Spicy Egg Frittata by My Heart Beets (pictured above)

Scrambled and Omelette
25 Eggcellent Recipes

Veggie Scrambled Eggs 6 Ways by Yummy Inspirations
Perfect Scrambled Eggs by Health Starts in the Kitchen
Sweet Omelette, Pear Banana and Cinnamon by The Urban Eco Life (pictured above)
The Perfect Omelette with 10 variations by The Keeper of the Home

Casserole and other Baked Eggs
25 Eggcellent Recipes

Breakfast Casserole by We Got Real
Creamy Swiss Chard and Eggs by Live Simply (pictured above)
Tomato Zucchini and Onion Egg Bake by Southern Test Kitchen
Pizza [Egg] Poppers by Nourishing Charlotte
Egg and Veggie Bake by Sustainable Fitness Life
Baked Avocado with Egg, Basil & Parmesan by Nourishing Herbalist

Other Eggcellent Dishes
25 Eggcellent Recipes

Chocolate Mousse by Oh, The Things We’ll Make
Aioli Garlic Mayonnaise by Larder Love
Poached Eggs and Veggies on Toast by The Organic Kitchen
Pumpkin Bar by Wellness and Workouts
Coconut Egg Curry by My Heart Beets
Cultured Deviled Eggs by Lisa Counter Culture
Oven Breakfast in a Ramekin by Scratch Mommy (pictured above)

Which will you try first? Let me know below!

cookiecrisp

Homemade ‘Spookie Crisp’ Cereal for Halloween

homemadespookiecrisp

I’m going to make this post really short and sweet. Take a look at the two ingredient lists below and decide for yourself which you would rather serve your family! While this does take more time than pouring a box of cereal into a bowl, it is totally worth it and a fun recipe to make with the little ones!

General Mills Cookie Crisp:
Corn Whole Grain, Sugar, Sugar Brown, Corn Meal, Flavored Chips Chocolate (Sugar, Wheat Starch, Cocoa Processed with Alkali, Corn Starch, Corn Flour Yellow, Soybean(s) Oil, Corn Syrup Solids, Salt, Dextrose, Baking Soda, Chocolate Liquor, Monoglyceride Distilled, Soy Lecithin, Flavor(s) Natural & Artificial, Tricalcium Phosphate [Anti-Caking Agents] ) , Corn Starch Modified, Oat(s) Whole Grain, Rice Bran Oil and/or, Canola Oil, Cocoa Processed with Alkali, Salt, Fructose, Tricalcium Phosphate, Corn Syrup, Flavor(s) Natural & Artificial, Trisodium Phosphate, Vitamin E (Tocopherols Mixed (Vitamin E)) , BHT added To Preserve Freshness, Vitamins And Minerals :, Calcium Carbonate, Zinc and, Iron Mineral Nutrients, Vitamin C (Sodium Ascorbate (Vitamin C)) , Vitamin aB (Niacinamide (Vitamin aB)) , Vitamin B6 (Pyridoxine Hydrochloride (HCL)) , Vitamin B2 (Riboflavin (Vitamin B2)) , Vitamin B1 (Thiamine Mononitrate (Vitamin B1)) , Vitamin B12, Vitamin D, Vitamin aB (Folic Acid (Vitamin aB)) , Vitamin A Palmitate

Homemade Spookie Crisp:
Coconut Oil, Cane Sugar, Coconut Sugar, Vanilla, Egg, Gluten-Free Flour, Oatmeal, Sea Salt, Baking Soda, Cacao Nibs/Chocolate Chips

What you Need

  • 1/2 cup coconut oil
  • 1/4 cup cane sugar
  • 1/8 cup coconut palm sugar
  • 1 1/4 cups all-purpose gluten-free flour (avoid any that contains soy)
  • 3/4 cup old fashion oatmeal
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 pastured egg
  • 3/4 cup cacao nibs or mini chocolate chips
  • unbleached parchment paper

    Directions

      1. Combine the gluten-free flour, oatmeal, baking soda and salt in small bowl.
        2. In a second bowl, beat the coconut oil, cane sugar, coconut sugar and vanilla extract until creamy (takes about 3-4 minutes). Add the egg and beat well.
        3. Gradually beat in the dry mixture and finally stir in the cocao nibs of mini chocolate chips. Cacao nibs offer a very different taste, less sweet than mini chocolate chips. If you are not used to cacao I encourage you to try it, however using chocolate chips still makes this recipe a TON better than General Mills.
        4. Preheat the oven to 350 degrees F. Put the dough in the fridge while you wait for the oven to preheat (this makes handling the dough easier).
        5. Roll the dough into tiny balls (1/2 tsp size) and place on a parchment lined baking sheet.
        6. To make the cookies, lightly press down on the balls with a spoon.
        7. Bake for 8-10 minutes. Store in an airtight container until ready to enjoy (with whole milk of course! or better yet.. raw!)
        Pictures below to help.Happy Halloween!IMG_7782
        IMG_7793
        IMG_7800

    IMG_7826

Caramel_Popcorn

CaramelPopcorn
This popcorn is SO delicious and while it takes a bit of time to make, it is really really simple. This is a recipe given to me by a family friend, with some ingredients swapped out. It makes a delicious dessert or a perfect food to bring to a potluck or family gathering. You can even make a batch, place it in a decorative jar and give it as a hostess gift around the holidays.

popcorn_jar

Ingredients
– 1 cup of non-GMO popcorn
– 1/2 cup butter
– 3/4 cup honey
– 2 cups coconut sugar
– pinch of sea salt
– 2 tsp of vanilla
– 1 tsp of baking soda

Directions
1. Pop 1 cup of popcorn. I love my simple popcorn maker.
2. In saucepan, melt 1/2cup butter, pinch of sea salt, 3/4 cup honey and 2 cups coconut sugar.
3. Boil for 5 minutes.
4. Remove from heat add 1 tsp of baking soda and 2 tsp of vanilla. Stir quickly.
5. Place popcorn in buttered roaster, pour syrup over and mix. Bake in over 250degrees for 1 hour, stirring every 10 minutes.
Yes, that part is kind of a pain in the butt, but just set an alarm to go off every 10 minutes and it is over before you know it. Believe me, it’s worth it!

DogTreatBanner

IMG_7152
Meet Rain! Rain joined our family just under two years ago. She is a rescue dog whom has the most gentle yet energetic soul. I spend so much time in the kitchen making food for our family that I thought it was about time to try something for our canine family member. We are extremely picky about what she eats so I created a dry biscuit with only 5 ingredients. This recipe yields approximately 24-30 biscuits using a 3.5 inch dog bone cookie cutter.

Ingredients
1/2 cup of smooth organic peanut butter
1 tablespoon of virgin coconut oil
1 1/4 cup chicken broth
1 cup rolled oats
2/3 cup coconut flour

Directions
1. Preheat oven to 350 degrees.
2. In a small bowl whisk together peanut butter, coconut oil and broth. If your coconut oil has been kept in a cold place, warm it on the oven first.
3. In a second bowl, combine the coconut flour and oatmeal. Mix dry ingredients into wet ingredients.
4. Place dough on flour dusted surface and roll the dough with a rolling pin. You want the dough to be about 1/4inch thick so the treats can bake evenly.
5. Use a bone cookie cutter to cut out cookies.  Roll out leftover scraps and cut out as many as possible.
6. Place the cookies on unbleached parchment lined baking sheet. Bake for 20-25 minutes.
7. Let cool completely before giving it to your canine friend!
Pictures below to help!

DogTreatRoll

DogTreatShape
DogTreatBake
Dog_Treats