Welcome! If you wish you could eat more whole foods without breaking your budget, you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship.
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Mmm, Thanksgiving dinner! Well, it’s about being with family, right? Being thankful for what we have is humbling sometimes. If you have yet to think about Thanksgiving dinner, you’ll love this post! Be sure and pin them for your dinner preparations. I’ve got you covered from Paleo to gluten-free and everywhere in between. Nourish your family this holiday season!
You wake up all on your own, completely refreshed and have ample time to shower, get dressed and do your hair. You’re greeted at the breakfast table by a row of smiling, patient faces. You fry some eggs and bacon as you dexterously dip and cook the French toast, all while the coffee steams in the background. Your toddler of course doesn’t bother this process at all, and most certainly doesn’t grab the egg carton off the counter and smash it onto the floor.
Kudos to you if your morning actually looks like this! But more often that not mornings can be a rushed, chaotic mess. And trying to fit a nutritious breakfast, that even your pickiest child will love, in the mix can seem impossible.
Mornings can be rushed for a variety of reasons. Maybe everyone was up too late the night before and caught some extra zzz’s. Or maybe the dog decided to use your clean, but not folded yet, laundry pile instead of the outdoors to do his business. And just maybe that laundry pile had all the school uniforms in it.
Even if you homeschool, you don’t want to spend all day on your morning routine. Even if your kids aren’t in school yet, or you don’t have kids, you still don’t want to waste tons of time in the mornings. [Read more →]
I am actually a sucker for all things squash in the fall, but the sweet flavor and buttery texture of acorn squash gets me every time. It is simple to work with (i.e. you won’t break your knife trying to cut it!), and doesn’t require a lot of prep or secret ingredients to make it taste incredible.
This is definitely one you will want to try out with the kids! Not only is the taste super kid friendly, but you will be getting sickie bug-fighting bone broth in them quite easily!
Get out to your local farmer’s markets this weekend and have the kids pick out a few acorn squash to help you make some soup. Get around the computer before you head out and show them the different kinds of squash. See how many different kinds they can find while you browse the market. Every time I make my girls a part of what I’m doing in the kitchen, they are 100% more excited about eating it!
Place the squash flesh side UP on a baking sheet. Spread butter over the flesh, sprinkle salt and pepper, and divide the maple syrup between the halved squashes – just pour it right into the middle of the squash.
Bake the squash at 350 degrees for 1 hour and 15 minutes. Set aside to cool while you start the rest of the soup.
In a large soup pot, sauté the onion and carrot in the butter with a big pinch of sea salt to bring out their juices and sweeten the veg. Let them go on medium heat for about 15 minutes.
Add the garlic and cook for a minute.
Add the scooped out squash and bone broth and bring to a boil. Reduce to a simmer for 15 minutes.
Puree thoroughly with an immersion blender or regular blender.
Stir in the milk and then sea salt and pepper to taste.
What is your favorite squash? What’s your favorite cooking method?
Renee is a wife and mama of 3 busy bees under 5 years old. She is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.
If parenting itself has about the biggest and fastest learning curve ever, figuring out how to parent as naturally as possible and keep your babes safe from all the toxins and junk in the world feels just as difficult.
It baffles me how little I knew when I first started this parenting gig and how much I’ve learned and changed my strategies and guidelines for products in our house since baby number one 9-and-a-half years ago.
If you’re about to have or are currently in the first six months of parenting your first baby, I have to preface this post by saying: Don’t try to do it all at once.
And don’t beat yourself up for what you don’t know/didn’t know/can’t accomplish right this second. It’s a journey, one baby step at a time.
I thought I’d wrap up this little series on my own natural intentions for pregnancy, birth and infancy by sharing some of the steps we’ve taken in our home on the non-toxic journey over the years.
Here are the other posts in the series if you’d like to catch up:
I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.