Category Archives: Recipes

Post 20 of 365 Real Foods Series: Coconut Carrot Soup

I woke this morning with plenty of energy; however, by noon I could feel a cold coming on. I fought off the last cold with my winter soup ( so this time I took some Sambucol and made a batch of this good stuff. 🙂

I have been making this soup for years. It is a soup I turn to when I am sick or need an immune system boost. It is a very simple, tasty delight. It makes a great comfort food and uses healthful ingredients. I love coconut milk and I really enjoy cooking with it. It is thick and holds up well in this recipe.



  • Three carrots
  • About 1 1/2 cups, or two cups, of full fat, canned coconut milk
  • Garlic
  • Ginger
  • Turmeric
  • Vegetable stock or bone broth


  • Skin and chop carrots into small pieces
  • Put into a small sauce pan
  • Cover with just enough stock to cover carrots
  • Bring to a boil
  • Lower to medium heat and cook until soft and broth has evaporated
  • Remove carrots from pan and blend with a hand blender until smooth
  • Put coconut milk and some water from can into sauce pan
  • Set heat to medium / low and stir gently until milk is liquid
  • Put carrots into milk
  • Add as much of the above spices as desired
  • Mix until steaming and hot, no need to boil
  • Remove from heat, sprinkle with cracked pepper
  • ENJOY!







I simply love this easy soup. Give it a try and let me know what you think.

Happy Homemaking,

The Joyful Homemaker

Post 19 of 365 Real Foods Series: Homemade Gluten-Free Egg Noodles

Yesterday Jack and I decided we really wanted egg noodles with homemade bone broth gravy and peas for lunch. The frigid weather had us craving serious comfort food. I did a quick internet search for recipes on homemade egg noodles and came across this super easy recipe from the

Our attempt was successful! Thanks Elise for the delicious recipe!



  • Two egg yolks
  • King Arthur’s All-Purpose GF Flour
  • 1 teaspoon of grapeseed oil
  • 1 teaspoon of water
  • A pinch of salt


We followed Elise’s directions. (excerpt below):

“Beat together first four ingredients. Mix in enough flour to form a ball. Sprinkle more flour onto a flat non-stick surface and roll the dough as thin as you can or want to… Use a knife or pizza cutter to cut strips. Drop noodle strips into simmering broth.”






These came out great and tasted JUST like egg noodles should! My noodles were not pretty, but with some practice, they will look pretty good. The yield was small, so to feed a family of three or four, you need to triple the recipe. Easy enough. These are sure to happen more often in our house.


Happy Noodle-Making,

The Joyful Homemaker


Post 17 and 18 of 365 Real Foods Series: Cinnamon Quinoa & Coconut Flour Banana Pancakes


It’s been pretty impossible to work on my blog lately. It’s not easy with a 3-month old and a 3-year old, so I figured I would combine two easy breakfasts into one post.

Cinnamon Honey Quinoa and Coconut Flour Banana Pancakes are two of the easiest breakfasts going. They are both healthful and delicious. Jack LOVES the coconut flour banana pancakes. He often asks for three or four. John prefers my Chocolate Chip Hemp Seed pancakes (we’ll save those for another post).

So, below are two easy breakfasts that are sure to please. 🙂

Cinnamon and Honey Quinoa


  • 1 cup of quinoa
  • 1 tablespoon of raw honey
  • 1 tablespoon of cinnamon
  • Fruit and/or nuts of choice (optional)


  • Cook quinoa per directions
  • While almost done add cinnamon
  • When done pull off heat
  • Add raw honey and any other desired ingredients (I add chopped raw almonds and blueberries)


Coconut Flour Banana Pancakes


  • 1 banana
  • 2 eggs
  • About 1 1/2 tablespoons of raw coconut flour
  • A few drops of vanilla extract



  • Combine all ingredients into food processor, I used my Kitchen Aid
  • Heat skillet, toss is butter or coconut oil if needed
  • Pour in desired amount of batter
  • Cook on one side about 7 minutes per side
  • Flip, cook until done




That’s it! Both recipes are super easy. Give them each a try and let me know what you think.



Happy Homemaking,

The Joyful Homemaker

Post 16 of 365 Real Foods Series: Football Sunday


Yesterday we lost power for a chunk of the day, and I didn’t document our day. Today was really not a “365 Day.” We had our good friends over for Football Sunday and needless to say, we didn’t eat anything not typically seen at football gathering, except the venison burgers.

Below is a quick recap of our food choices today. Hey, even the healthful eaters need a day off. 🙂


Gluten Free Kind Granola and Coconut Yogurt



Banana, handful of mixed nuts, and spinach pancake


Chicken wings, venison burger (I skipped the burger altogether), and grilled pineapple.


Tomorrow I plan on blogging my food menu for the week along with my Aldi purchases from yesterday, so everyone can see where we use the food we buy. Tonight the baby is restless and I need to clean up a bit. See you all back here tomorrow.


Happy Homemaking,

The Joyful Homemaker

Post 15 of 365 Real Foods Series: Tomato, Feta, and Kale Omelet


Scrambled eggs with kale and bacon were on our menu plan for this morning, and of course I made the bacon, BUT I woke and wanted to upgrade the scrambled eggs to an omelet. I decided on a tomato, feta, and kale omelet. This one is easy, healthy, and delicious. It takes no time to whip up this breakfast.


  • 1 egg
  • 1 Roma tomato (or a few grape tomatoes diced)
  • A handful of kale (I used frozen)
  • As much crumbled feta as desired. I LOVE Mt. Vikos (IMO, it is the best)
  • 1 tablespoon of olive oil, butter, or Ghee for the pan


  • Put pan with desired oil on stove.
  • Whisk egg and pour into warm pan.
  • Once it starts to become less runny, put in tomatoes, feta, and kale (you can use spinach as well)
  • Once it starts to firm up nicely, flip one and fold in half.
  • Cook and then flip once. Continue to cook until done.


This omelet is basically a healthy, restaurant quality omelet. Pair with whatever fruits you like. We choose mango and blueberries.



Happy Homemaking,

The Joyful Homemaker

Post 14 of 365 Real Foods Series: Easy Breezy Chicken Tacos


Tonight is Taco Thursday; however, earlier this morning I thought I might make chicken pot pie instead. I decided to go the easy route and make my Easy Breezy Chicken Tacos. The boys and I have spent all day relaxing and catching up BIG TIME on play time. 🙂 I didn’t feel like getting elbow deep into making a pie crust on a lazy day.



These tacos are a favorite among the family AND I always plan for them when I know I have leftover chicken. 🙂


  • About 1 lb of shredded, cooked chicken
  • 1 1/2 cups of Salsa
  • 1 – 15 oz can of small white beans
  • 1/2 tablespoon of taco seasoning (I use Penzey’s)
  • 1 cup rice
  • 3 cups liquid (water of stock will do) – reserve 1 cup on side
  • Taco shells (hard or soft), or eat directly out of a bowl, I often put over salad greens for a delicious salad.
  • Shredded cheese (optional)
  • Sour cream (optional)


  • Cook rice on stove according to ingredients – 1 cup of rice, 2 cups of liquid
  • Shred cooked chicken in food processor
  • When rice is done, toss in shredded chicken, salsa, beans, taco seasoning, and 1 cup of liquid into pan with cooked rice. Cook over medium high heat until liquid is absorbed
  • Remove from heat and serve as desired



🙂 Well, that’s it; easy breezy chicken tacos. There’s practically nothing to them. If you can cook chicken and rice, you’re good to go with these. They are delicious!




Happy Homemaking,

The Joyful Homemaker

Post 13 of 365 Real Foods Series: Peanut Butter Fudge Brownies


I bet you weren’t expecting peanut butter fudge brownies in my real food series, but these are as healthy a brownie as one can eat, plus everyone in the house thinks they are amazing.  My favorite part is how fast and easy they are to prepare.



  • 1 can black beans rinsed and drained
  • 1/4 cup olive oil
  • 3 eggs
  • 3/4 cup brown sugar, can use only 1/2 cup but it is a DARK chocolate with a little bitter undertone
  • 1 T green grass powder, optional but a great healthful addition
  • 1/2 cup cocoa powder
  • 2 tablespoons peanut butter powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup good chocolate chips
  • if you want them cake-like instead of fudgey add 1/2 tsp baking soda with the other ingredients


  1. Preheat oven to 350.
  2. Grease 8×8 inch pan, I use coconut oil.
  3. Throw all ingredients through the vanilla into Vitamix, or other blender.  Add in 1 tablespoon chocolate chips reserving the rest for the top.
  4. Blend thoroughly.  Scrape down, blend again.
  5. Pour into prepared pan.  Sprinkle with reserved chocolate chips.
  6. Bake for 30 minutes, cool in pan on a rack.
  7. Cut and enjoy.





I am going to leave you with a picture of a great treat.



Happy Brownie-Making,

The Joyful Homemaker

Post 12 of 365 Real Food Series: Snicky Snacky Dinners

Last night and tonight have been what my best friend calls, “snicky snacky dinner.” We had veggies, fruits, and pretty much just a healthy free-for-all in the kitchen. We looked in the fridge and grabbed some healthy stuff.

Last night, John arrived home late from a work meeting, where they devoured bacon pizza (yup – jealous), so I had one of my favorite salads, bacon, tomato, cucumber, goat feta on romaine lettuce with Penzey’s Caesar dressing, (recipe at bottom of post). Jack decided he didn’t want a salad, so he had a peanut butter and jelly on gluten free bread, some raw broccoli, and an organic blueberry apple sauce cup.



Tonight’s dinner for the kiddos was anything and everything healthy from the fridge. There was far more food on each plate but the kids devoured their food before we could get pictures.
The kids enjoyed blueberries, strawberries, watermelon, cucumbers, chicken, cheese, and carrots. We enjoyed chicken wings and gluten-free hard cider.
Every once in a while we have a dinner of basically whatever we can find in the kitchen. Do you have snicky snacky dinner you love?
Happy Homemaking,
The Joyful Homemaker

Post 11 of 365 Real Foods Series: Winter Soup


Yesterday and today were very productive days. I managed to completely remodel the play area into our creative learning zone (aka classroom), clean the garage up a bit, finish laundry, and today was spring-like, so I took both the boys outside for some D. Jack played in the dirt, threw rocks, rode his “bike”, and raced around like a maniac. Wesley slept in his seat next to me. We spent some needed time outdoors and it was glorious!

In spite of all the accomplishing, and wonderful weather, I haven’t felt quite right for most of the day, and last night’s sleep was very staggered (even more so than normal with a nursing baby).

Time to break out some powerhouse soup. This soup is enough to bring down an army of illnesses. I make this soup many times during the winter to stave off viruses and during the spring to help with allergies. I am hoping tonight’s batch will take down whatever it is I am carrying around.


  • Handful of cooked, diced chicken
  • Handful of kale (I happen to have frozen for this batch)
  • Handful of chopped carrots and celery
  • Small handful of chopped onion
  • Two cups bone broth of chicken stock
  • One cup of water
  • Garlic powder
  • Turmeric
  • Chili powder
  • Pink Himalayan Salt
  • 1 tablespoon olive oil
  • Can or pre-cooked, white beans
  • Optional – rice or quinoa
  • Optional – shitake mushrooms (my husband hates mushrooms BUT these will add some serious illness fighting properties to the soup)


  • Pour bone broth and water into stock pot on stove. Set on high.
  • Add chicken to pot.
  • Saute onion in olive oil
  • Microwave carrots and celery for two minutes in a small amount of water (this is not a necessary step – I find it make them slightly soft)
  • Dump onion and olive oil directly into pot.
  • Dump carrots, celery, and water directly into pot.
  • Dump in kale and beans.
  • Add turmeric, garlic, chili, and salt (use as much as you like)
  • Once at a boil, turn down to medium heat.
  • Cook until everything is soft.
  • Pull off heat and enjoy!


This soup is versatile and easy to make. I often toss in some cauliflower and cabbage ; however, a nursing baby often doesn’t tolerate either, and mine is no exception.


Do you have any soup remedies you swear by during the winter cold season?

Happy Soup Making,

The Joyful Homemaker


Post 10 of 365 Real Foods Series: Gluten-Free Pizza Bites


We typically eat pizza once or twice a month and I have pretty much gotten gluten-free pizza crust down to a science. The chewy, rich texture of traditional pizza dough is obviously lacking in gluten-free pizza crust; however, it is still quite tasty.

I distinctly remember nights of binge eating frozen junk food in college, and of course, pizza bites were among my favorites. I thought it would be fun to create our own pizza bites at home using gluten-free pizza dough.


  • Pre-packaged pizza dough mix (or flours of choice)
  • My dough called for 2 eggs, water, and olive oil
  • Pizza or pasta sauce
  • Seasoning
  • Cheese (I used cow mozzarella and goat cheddar)


  • Prep dough according to directions or recipe.
  • Pre-heat oven to 425.
  • Once dough is ready, split in half and roll both into two thin crusts.
  • When preparing gluten-free crust, make sure you rub hands with olive oil. Gluten free dough is not as stretchy and can be a bit sticky. I find olive oil fixes this.
  • Bake dough for about 5 minutes before putting on sauce and cheese.
  • Remove dough and put sauce and cheese on one dough.
  • Place second dough on top of dough with cheese and sauce.
  • Bake at 425 for 20 minutes.
  • Remove from oven and cool.
  • Cut into squares with knife or pizza cutter.






Our bites turned out really tasty. I made an easy dipping sauce with pizza sauce, goat yogurt, and some Italian spices. These were a big hit with Jack and John.

Do you have any healthy, creative recreations of junk food?

Happy Homemaking,

The Joyful Homemaker