Tuesday, October 20th, 2015

Surviving the Holidays. Seriously Good Tips. Plus Recipes.

A 2014 Drambuie Christmas Toast with my husband.

Drambuie would “not” be in the healthy category (I don’t think). “BUT IT’S THE HOLIDAYS!”


I’m sharing with you some key holiday survival tips. What do I mean survive?

Well, basically, some tips to help feel well during the holidays by not eating too crappy. It’s easy to succumb to the excuse “It’s the holidays” and make it a free-for-all, right? (Guilty.) But when we let our hair down too many times and go crackers (that’s another way to say “cray-cray”) then, sadly, we welcome a weaker immune system and lower energy. Sigh. Am I a buzz kill already?

No! I’m not! I promise.

We still need to have fun. After all, “It’s the holidays!”

Here are few tips to help you survive.

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Friday, October 16th, 2015

My Life: Naked Dolls, Qigong, Lemon Water, Matcha, Hot Yoga

Lemon water did more than I realized.

Lemon water did more than I realized.

Here’s a day in my life.

700 am Wake up naturally. Sometimes I oil pull at this time.

715 am Drink some spring water with organic lemon juice squeezed in. I’ve heard about people doing this forever. I never got into it… til now. I read recently that drinking it on an empty stomach does something to help digestion, which helps you better absorb nutrients from your food later. Interesting. Okay, I’ll try. (The rule is that it’s on an empty stomach and you don’t eat for about 30 minutes.)

717 am Rebounding to start moving, getting the kinks worked, blood flowing, and because it’s fun. (Bellicon is the best rebounder.)

740 am Brew Upgraded coffee in my groovy Technivorm coffee pot. While that’s brewing I get other ingredients ready to make Greg’s and my Bulletproof Coffee (Greg likes his in a cold shake form), or I grab my Bulletproof Frozen Cubes.

745 am Make Kamea’s breakfast (usually gently scrambled eggs – something like this)

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Sunday, October 4th, 2015

Need More Cooked Greens In Your Diet? Here’s A Quick Easy Trick. Plus: RECIPE!

by Kristen Suzanne in food journal, recipe, soup
Kale is ready to easily add to any dish or cook up on their own in ghee.

Kale is ready to easily add to any dish or cook up on its own in ghee.

When I look at my diet, sometimes I see the day going by without much in the way of vegetables. Cooked green vegetables, to be more specific.

After having Bulletproof Coffee Shake or my Bulletproof – ish Matcha Tea, I’m filled up for a bit. Then, I might toss down some raw (pasture-raised, of course) egg yolks like here. Sometimes an Upgraded Collagen Bar (<– we love those!) finds its way into my belly. Maybe some other snack-y things like sauerkraut and raw cheese, etc. Actually, sauerkraut is a veggie. ;)

Before you know it, I’m getting ready for dinner and I’m realizing that in the day I might have only had a serving or two of leafy greens or veggies.

It’s true, there are times I have a green smoothie or salad at lunch, but that’s not all the time. And besides, those are raw ingredients… with the green smoothie, I tend to make them with things like avocado, celery, cucumber, herbs, lemon or lime, and a light leafy green (romaine, broccoli sprouts, etc). That doesn’t help if I want to get some more (cooked!) dark leafy greens in my diet outside of dinner.

Easy 1-serving spinach ginger soup

Easy 1-serving spinach ginger soup

I found a solution.

I have an easy way to incorporate cooked, dark leafy greens in my diet (like in the picture above) more regularly.

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Wednesday, August 5th, 2015

(Recipe) Carrot Ginger Blended Soup

Carrot Ginger Blended Soup. Almost Raw-Vegan.

Carrot Ginger Blended Soup. Almost Raw-Vegan.

I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)

Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)

So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.

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Thursday, March 19th, 2015

Useful Tips I Learned in Culinary School – Review Classic Cooking Academy

Chef Pascal and me. He's funny and French.

Chef Pascal and me. He’s funny and French.

I’ve mentioned a few times that I recently took a 6-month course at a local cooking school to increase my skills in the kitchen. When I went from vegan to omni, I was feeling out of sorts in the kitchen. I ruined too many grass-fed steaks and wild-caught fish.

So, I talked mom into taking this course at Classic Cooking Academy.

It was amazing, fun, and worth every penny especially since I learned to shuck oysters! I don’t know about you, but watching that on YouTube is not as good as practicing in a class with a professional to guide you.

Raw oyster. Real Food Fast Food. #Zinc

Learning to shuck oysters makes you a total bad-ass.


And, we learned to make things like this…

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Saturday, March 14th, 2015

I Used My Soup-Making Genes From Dad For This Roasted Cauliflower n Carrot Soup Recipe

by Kristen Suzanne in carrots, ghee, gluten free, recipe, soup
Roasted Cauliflower n Carrot Soup - Soooo good.

Roasted Cauliflower n Carrot Soup – Soooo good.

My dad is a chef and my mom is no stranger to the kitchen either. I’m pretty sure I get my comfort in the kitchen because of my genes. Ok, so maybe there’s some nurture going on, too, since I practice. A lot.

Back to my dad. He owned a popular restaurant in Michigan with my uncle until only a few years ago when they retired. Dad was the chef. Uncle was front of the house. Both perfectly suited to their jobs. (Mom was famous for her cheesecake and her table-side cooking, which I will share a funny story of that in the future.)

One of the things for which my dad was known was his soup making abilities. People still talk about it.

The other night I wanted to make a homemade soup with the cauliflower I had. I don’t usually relish the thought of making cauliflower to eat (roasted or steamed) but I do enjoy it in a soup. I also had some carrots and onion and homemade bone broth (i.e., stock). I teach you how to make your own bone broth easily here.

I was feeling soulful and decided that I would activate my dad’s soup-making genes in me to enhance my soup. It totally worked.

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Sunday, March 1st, 2015

“It’s BEER Soup!” My Husband Exclaimed.

by Kristen Suzanne in carrots, ghee, recipe, soup, Vitamix
Beer Soup. Yup.

Beer Soup. Yup.

My husband, Greg, is a fan of beer.

So, when he came across a recipe for a soup that contained beer in his Beer Advocate magazine, he proudly came in waving the torn out recipe in his hand. So cute. He knows how much I love cooking and here he was giving me a recipe that he found.

With beer.

I had to make it of course. How can I not encourage that participation?

I made some adjustments to suit my tastes and I present the results here. It’s wonderful and filled with deep flavors, no doubt from the beer. ;)

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Wednesday, February 18th, 2015

My Best Chicken Soup – Inspired By My Daughter’s Distaste for Carrots

by Kristen Suzanne in carrots, offal, pastured chicken, soup, Vitamix
My Best Soup Yet

My Best Chicken Soup

I just made my best soup ever. It’s chicken soup, but I added an extra step and an extra ingredient that took it to new levels of comfort and deliciousness.

Here’s the back story…

I love making super easy chicken soup, as illustrated here in a previous post. Everyone likes it, including my young daughter, but she’s not a fan of carrots. Weird, I know. She loves broccoli and brussels sprouts. But carrots? Meh… she’s not a fan.

I decided to try a trick this time. I blended the soup, which had lots of carrots. And, for extra wonderful-ness, I added a bit of heavy cream.

She loved it. Yay, cuz trying to get her to embrace carrots for their night-vision superpower wasn’t working.

We all loved it. It’s become the new chicken soup staple around this house.

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Friday, December 19th, 2014

Recipe: Souped Up Soup (Taking Boxed Soup To New Levels)

by Kristen Suzanne in carrots, ghee, gluten free, herbs, omnivore, recipe, soup
Souped Up Soup

Souped Up Soup

In my effort to spend a little less time in the kitchen some days, I’ve come up with a nice, easy, nourishing meal that I’m calling Souped Up Soup. I take a really decent organic boxed soup and I add a bunch of stuff to it to amp up the nutrition. It’s really easy and makes a fast dinner (or lunch) when I just need to get something on the table.

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Tuesday, January 21st, 2014

Recipes: Buttered Broccoli Soup and Salad (Gluten Free)

by Kristen Suzanne in broccoli, recipe, salad, soup


Better Broccoli Soup

Buttered Broccoli Soup

Tonight’s nourishing soup recipe is a real winner: Buttered Broccoli Soup. Greg said it might be his favorite one yet. He loved its vibrant color, super soft mouth feel, and the slightly-cheesy taste even though there’s no cheese in it. Kamea gobbled up all of hers, though she wanted to drop a raw organic chocolate covered cacao nib into each Elmo spoonful. Hey, who am I to stop that? Raw chocolate and broccoli? Maybe she’s on to something here.

Personally, I’m a fan of the recipe because it combines nutrients (namely: kelp’s and broccoli’s – plus butter’s fat soluble goodies) and flavors that pair synergistically (plus its great flavor and texture). It’s especially wonderful during the cold winter months.

Buttered Broccoli Soup

Yield 2 servings

  1. Chop and wash the broccoli.
  2. Cook the broccoli in a large (and deep) sauté pan (I use this one), covered, over medium heat with a few tablespoons of water added to steam/sauté it (about 8-12 min should do it). I say “medium” heat because that is the level of heat I use/need for Le Creuset enameled cast iron cookware. Alternatively, feel free to simply steam it using a pot and steamer insert. Here’s my new steamer insert I love.
  3. While the broccoli is cooking, warm the stock in a small saucepan.
  4. Transfer the cooked broccoli to a high speed blender and add the stock and remaining ingredients. Blend until smooth, which is best accomplished with a high speed blender.

* If you don’t have the high vitamin butter oil (which I highly recommend for concentrated fat soluble nutrients), then add another tablespoon of grassfed butter. I like the high vitamin butter oil for the boost in vitamins it offers.

Bonus recipe… see that salad next to the soup? A-mazing. It’s become a staple salad for us. Super easy to throw together on a whim. Here’s what I did…

  • 1 avocado, pitted, peeled and diced
  • 1 cucumber, diced
  • 1 bell pepper, seeded and diced
  • juice of a lemon or lime
  • 1/2 bunch of cilantro, chopped
  • 1 to 3 pinches of sea salt, to taste
  • sprinkling of Farmhouse Kraut’s Smoked Jalapeno Kraut (optional, available at Whole Foods)

Toss everything in a bowl and let it set for a half hour or so (covered), if possible. Otherwise just toss and serve. By waiting though, the salt works its magic on the ingredients and enhances the experience.

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