…it will disappear quickly! This recipe has been in my family for at least ten years now, so I am not quite sure where it originated. My mom used to make it for my sister and me in high school. We would eat it as an after-school snack with taco meat or straight up. I…
Freezer Friendly
Garlic Lime “Red” Chicken with Spicy Cilantro Sauce
We call this “red” chicken because it is a fantastic fiery-red color from the paprika! It is not spicy by itself, but the addition of the jalapeno in the (necessary) spicy cilantro sauce is the kick. I highly recommend doubling this recipe if you are cooking this for two or more people and want leftovers…
Chicken Stock
…in the Instant Pot! A meal-prep experiment in preparation for postpartum that turned out to be killer! The PDF recipe is attached at the bottom of this post. This is part two of my adventures in making stock and broth! My first recipe for Oxtail Bone Broth (which is technically “beef stock”) was such a…
Cranberry Bran Muffins
These favorite breakfast muffins are not overly sweet, bake to a perfect delicate crust, and freeze well. The recipe was initially loved during pregnancy for its nutritional benefits, like folate and fiber. It’s an adapted version of the “Gingery Cran-Bran Muffins” recipe from the 2019 book, “Eating for Pregnancy”. The muffins get their nutritional boost from the use of bran flakes and can last up to 5 days in the fridge or be frozen for up to 3 months.
Oxtail Bone Broth
…in the Instant Pot! A meal-prep experiment in preparation for postpartum that turned out to be killer! The PDF recipe is attached at the bottom of this post. Inspired by the best advice I’ve received for postpartum (“save your future self from dinner woes and spend time meal prepping”), I decided to home-make bone broth…