Organic Split Pea Soup

Quick & Tasty!

My daughter and I love to have Split Pea Soup on brisk fall days. This is so easy and quick to mix up. It's also good for you and keeps you warm when it's cool outside. 

Note: You'll need to soak the peas in water overnight, or at least for a few hours before you want to cook them. I forgot to soak mine last night, so I did it for about 4 hours this morning so that I could start cooking this afternoon, and they plumped up just fine. 

Ingredients:

Organic Dry Split Peas (as much as you want)

Organic Chicken Broth (enough to cover to about an inch above peas)

Organic Carrots

Optional Seasoning (I used a little pepper & Garlic & Herb Mrs. Dash)

Getting Ready:

1. Soak peas in just enough water to cover them for 4 hours or more, or overnight

Directions:

1. Pour in chicken broth
2. Turn on heat to about 6 (medium)
3. Chop up carrots and toss in
4. Add optional seasoning if desired
5. Stir, and let get to a low boil
6. Reduce heat to lowest setting and cover with lid slightly left open
7. Cook for about 2 1/2 to 3 hours or until desired consistency

Eat with organic crackers or pita bread. I recently tried the Ezekiel 4:9 pocket bread. We love it. I cut it into quarters and use them for dipping. So good!

Organic English Muffin Pizza

Healthy, Quick & Yummy!

My daughter likes these little "pizzas" with just the sauce and cheese. I like to add avocado to the top. Very tasty, very healthy, very quick.

You can click on each ingredient for a link to each specific brand that I used. I really like the Muir Glen Cabernet Marinara sauce. I also use it for my eggplant recipe which I will post later this week. 

Ingredients:

Organic English Muffins

Organic Spaghetti or Pizza Sauce 

Organic Non Hormone Shredded Mozzarella Cheese

Optional Toppings

Directions:

1. Heat oven to 325 F
2. Slice muffins and spread the sauce on each half
3. Sprinkle shredded cheese on top
4. Add toppings of your choice that need to be heated
5. Bake on a cookie sheet for about 5 minutes or until the cheese melts
6. Remove from oven and add cold toppings such as avocado

Organic Southwest Quinoa Lettuce Wraps

A yummy meal my whole family will eat.

I made this because I needed to use up some things in the pantry. I looked at a few recipes and bought a few things to add to what I had and voila! a new recipe. It was so good, even my five year old ate all of it. And it has tons of protein and iron. 

This is a very versatile recipe that you can substitute or add to as you see fit, but it was pretty tasty like this and this will hopefully give you something to use as inspiration. 

Ingredients:

1 Cup Dry Organic Quinoa

1 Cup Dry Organic Brown Short Rice

1 lb. Beef - All Natural (no hormones) or Grass Fed

1 Can of Organic Black Beans

1 Bag of Organic Sweet Corn

Large Lettuce Leaves

Organic Salsa

Getting Ready:

1. Boil rice according to directions in a separate pot - mine takes 50 minutes, so I start it first and then work on the other while it's cooking.
2. Spread Quinoa out on a paper towel to check for any irregular looking hard pieces (it's not cool to get a mouthful of those), then rinse (although, honestly, I haven't figured out how to rinse such tiny things without losing half of it, so I just put it in the pan). Put in a medium sized sauce pan ( the quinoa expands greatly) and pour in the two cups of water. Bring to a slight boil and then simmer for 15-20 minutes. While simmering, follow directions 1 & 2 below.

Directions:

1. Brown meat until fully cooked. I use some Worcestershire Sauce and add a little Mrs. Dash Garlic and Herb
2. Add the black beans 
3. If you got the steam in the bag corn, microwave it and then add to meat and beans
4. Stir in desired amount of salsa
5. Add in quinoa and rice
6. Spoon into lettuce leaves

I used Butter Lettuce, but any large leaf will work. 

Please leave me a comment and let me know any variations that you try!

Organic Beef Stir Fry

This is a healthy recipe that is really easy to make.

You can essentially make as much or as little as you like, and the left overs are quick and easy because it's all one dish. 

Stir Fry is a versatile meal, in that, you can really add in the ingredients as you wish, such as more of one vegetable or different vegetables, etc. This is just the most common method that I use and it's pretty tasty.

The amount of time it will take depends on your rice selection and how long it takes to cook, and could vary between about 30-55 minutes. 

Ingredients:

1 lb.  Beef - All Natural (no hormones) or Grass Fed

2 Organic Zucchinis 

1 Organic Yellow Squash

Shredded or Diced Organic Carrots - as many as you choose

1 Cage Free Organic Egg

2 Cups Organic Short Grain Brown Rice

I also still use Lea & Perrins Worcestershire Sauce - which is gluten free and preservative free, but you will have to make your own call on what sauce you want to use. (I have switched a lot of my former kitchen staples to healthier, organic, non gmo alternatives.)

Directions:

I cook this in a 16" Electric Skillet. You could also use a wok or your favorite large pan. 

1. Boil rice according to directions in a separate pot - mine takes 50 minutes, so I start it first and then work on the other while it's cooking.
2. Brown meat until fully cooked. I use some of the Worcestershire Sauce and add a little Mrs. Dash Lemon Pepper (again former staple that I still use, you can use whatever seasoning you like.)
3. While meat is browning, dice the vegetables to a size of your liking.
4. Once meat is done, drain, return to heat and then add the egg. I just crack it and put it straight into the pan and stir it up into the meat as the egg cooks. 
5. Add in the vegetables to the meat and egg. I usually add a little more of the Worcestershire and stir it all up. I like to have the vegetables cook until they have softened, but are still a little firm. 
6. Add in the rice and stir everything until well blended. 

Voila! 

The amount this serves will vary depending on size and quantity of vegetables, etc. used, but should feed 5-6 people sufficiently.