Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Top 10 Real Food BIG GAME Recipes on Pinterest

January 29th, 2015 · Recipes

Bring Real Food to Your BIG GAME Party - the best of the best of {REAL FOOD} party recipes in one spot! :: via Kitchen Stewardship

Among all the healthy eating in January there is the lead up to the “Big Game” this weekend. If you are still looking for some party foods made with real food, you’re in luck! I’ve rounded up the best recipes from Pinterest to get you through. By bringing one of these recipes to a party you are showing that real food can be easy and can make your traditional spread without cans and boxes. wlEmoticon-winkingsmile.png

Spicy Cheesy Chicken Dip

Spicy Cheesy Chicken Dip Appetizer :: via Kitchen Stewardship {healthy!} links to homemade crackers for dipping

Pin on Pinterest
via Kitchen Stewardship

Homemade Guacamole

Easy Homemade Guacamole Recipe

Pin on Pinterest
via Kitchen Stewardship

Pizza Dip

Pizza Hummus

Pin on Pinterest
via Whole New Mom

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Recipe Connection: Raspberry Honey Bonbon Recipe (with Step By Step Photos)

January 28th, 2015 · Recipes

Raspberry Honey Bonbons Recipe - Bitter chocolate, crunchy salt, tart dried raspberries, and a surprising filling of honey. It is hard to go wrong with these bonbons ever, and they are especially suited for Valentine's with their naturally red garnish. :: via Kitchen StewardshipThis post is written by contributing writer Debra Worth of Worth Cooking

Hi. My name is Debra, and I like chocolate.

I realized as I was putting this together this is my third contributing post here in a row at Kitchen Stewardship about chocolate. There were the double chocolate chip cookies, then the chocolate gingerbread truffles, and now these.

These are a bit of a different tune than my usual recipes. I am usually all about nourishing and no-fuss foods. While I definitely would not say these are hard to make, they are a labor of love. Also, while the ingredients are natural it is hard to make chocolate covered honey healthy. wlEmoticon-winkingsmile.pngHealthy? Not exactly. World’s easiest chocolate? Nope.

Delicious? You betcha.

You bite into a shell of bitter chocolate topped with a few crunchy grains of salt and tart dried raspberries and out gushes crystallized honey. Hard to go wrong with that.

Plus they are pretty, even when made by a kitchen klutz such as myself!
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Monday Mission: Top 3 Foodie Efficiency Tips

January 27th, 2015 · Monday Missions

Top 3 Real Food Tips for Healthy Living

On a Tuesday again!

Thanks for the grace to be late on my schedule; I hope the quick tips I have to offer today are pure gold for you and your schedule.

I’ve been thinking all this month about the very best way to help people stick to their healthy eating goals…you know, those resolutions we make January 1 that are often gathering dust by January 10th or so?

As I recover from the haze of early postpartum days (Gabe will be 3 months old tomorrow!), I am noticing that certain strategies in the kitchen are lifesavers, because they are both easy enough to keep up and helpful enough to make a major impact on the time, money or effort I spend making dinners (and the other feels-like-389 times these people eat around here daily!).

The Mission

Your mission, if you choose to accept it, is to practice (and acquire) one good new habit focused on healthy living in the kitchen.

If you’re already a rock star at real food, your mission is to share these ideas with others.

These "top 3" are some of my favorite habits without which I begin to flounder and become tempted to order pizza. True story.

1. Cook extra meat and beans and freeze for later.

IMG_7497 Watermarked

As I was creating the free bonus meal plan that comes with the print edition of The Everything Beans Book (through 2/21 only), I realized that I habitually cook more than necessary when I’m browning ground meat or cooking with dry beans.

My freezer almost always holds 2- or 4-cup servings of cooked beans and half or whole pound bags of cooked ground beef and homemade sausage.

Both are quick to thaw and use, and it means I can have a meaty omelet, spaghetti, simple soup or beans and rice on the table in no time at all, even if I’ve fallen down a bit on my meal planning.

And believe me, in the last few months 6 months year, I’ve fallen down a LOT.

The funny thing about that is the next habit I noticed – once I actually sit down and focus on making a meal plan for a week, I usually accidentally get almost two weeks written out.

And then…I actually cook. I know what’s coming.

And we have real meals 80% of the time instead of me scrambling around being stressed out 80% of the time after 4:00 p.m.

Which brings me to something I’d like to introduce to you as:

2. Practice connected meal planning.

Big Bowl of Spinach

When I buy a big huge box of spinach, I can always think of a number of meals to choose from to use it up…

  • Then if one has beans in it, I might make double beans and plan another meal with them later in the week.
  • And if that meal requires a side bread, I can use the leftovers from that double batch to make grilled cheese the next night alongside a meat-centric dish with lots of other sides…
  • …so that I have plenty of meat left over for a good soup two nights later.
  • And if that soup does best with already-cooked rice in it, well, then I need to put a stir fry in between.
  • I might as well cook 4 cups of rice (the capacity of my rice cooker), so we get rice pudding for breakfast in there somewhere (recipe in The Healthy Breakfast Book).


It all started with a box of spinach.

Did I mention that I also bought some chicken on the same shopping trip…?

You can imagine the trail of meals that can come from that!

My point is two-fold:

  1. Getting started is half the battle.
  2. Aiming for some connected meal planning helps you keep rolling (and rolling, and rolling) once you’ve gotten started.

The Takeaway

Just do it! Ask your spouse to help you be inspired to sit down on a regular day and time.

Maybe discuss favorite meals or something they’d like to see on the table in the next week or two, and once you sit down, hopefully you can just keep rolling too.

If connected meal planning isn’t a good fit for your personality or cooking expertise, Bethany shared 6 styles of meal planning last fall that have really resonated with readers from all over. CHECK THEM OUT HERE.

And the faithful KS readers shared their best meal planning tips as well last spring, RIGHT HERE.

3. Budget – both time and money – by the meal.

Black Bean Soup (2) 

How long does it take you to make a meal?

That answer likely varies widely – for me, it’s between 30 minutes and 2 hours, easily.

Even my fastest meals somehow still take 30 minutes to get on the table when you add cutting a cucumber, a pound of carrots, and some lettuce so we all have raw veggies to eat.

But those two-hour meals…those are killer.

There has to be some balance.

So I’m starting to evaluate if I want to bother making something based on how long it will take AND how much the ingredients will cost.

You can estimate how much a meal costs (and how many times it will feed your family) and begin to get a much better handle on your budget, which is often part of efficiency as we can spend an awful long time driving around to source the best food at the best deals, can’t we?

Here’s an example from our house:

My kids just got in big trouble for jumping on (and breaking) an air bed in our house.

They are having to earn the money to buy a new one in various ways, including chores, selling back candy from their stash or treats they get at sporting events, and sacrificing fun meals for less expensive meals.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

We have pizza night every Sunday, but with the cost of cheese and meat, and sometimes the almond flour crust (pricey), it can be almost as expensive as grabbing a Hot-n-Ready from Little Caesar’s.

Next Sunday, we’re having a bean soup with homemade stock. I’ll figure out the difference in cost, share that with the kids, and anyone who eats without complaint will earn some money toward their total.

The "fun meals" like homemade chicken nuggets, GF mac and cheese with sliced sausages from Costco, and a roast with baked potatoes tend to be the pricey ones.

Soup, not so much.

And I can make massive batches for a quick leftovers meal later in the week plus freeze some.

We eat a lot of soup!!

Last week I made the hugest pot of sausage lentil soup – 18 potatoes, 18 carrots, a smidge over a pound of ground pork made into sausage homemade, 6 cups green lentils, homemade stock… It was a triple batch and it fed our family (5 eaters) plus my in-laws for dinner, a family of six to whom I took a meal after a new baby, then 25 people at Gabe’s Baptism, a few lunches for our family AND another leftovers dinner, plus 3 jars for the freezer.

Makes me tired just thinking about it, but you know what? I used the food processor to chop all the veggies, and I bet it didn’t take more than an hour to put the whole thing together.

FINALLY, a meal that took longer to consume than to create!

And the ingredients were pretty darn cheap.

That’s what you’re looking for, folks – low on time, low on cost, big on output.

You’ll feel better about your time in the kitchen that way, and that’s "efficient" in my book, any day.

In case you’re wondering, the soup was from Kimi Harris’s Ladled, found on Amazon.

Your Turn!

I’d love to hear about your ultimate favorite kitchen hacks and speedy tips for eating real food on a regular basis!

And if you need a little inspiration, sometimes busting out a good new cookbook can make all the difference between planning and wishing you had planned:

KS eBooks are on sale through Saturday, January 31st – use the code EATWELL2015 for 40% off your order of any two or more items (including already discounted packages!).

shop here

Disclosure: There is an affiliate link to Amazon in this post from which I will earn commission. It’s to my book – you should check it out!

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Real Food, Frugal Resources from KS on Sale!

January 26th, 2015 · Uncategorized

The Everything Beans Book NOW IN PRINT w bonus meal plans and date

Perfectionists don’t get things done very quickly, which means our to-do lists are a mess, but (hopefully) everything else isn’t.

I’ve been working on getting The Everything Beans Book in a print edition for a full YEAR now, and I’m super excited to announce that it is ready!!!

First I had to tweak the old cover to fit the print style better.

Then I ordered a proof, and it just didn’t look good at all.

Back to the drawing board – finding time to take an hour photo shoot with beans (they’re good subjects, always smiling right on time), get the photos edited and brightened, test out a million versions, get the size right, etc. etc. etc.

That took most of the summer!

Then I had to find all the little problems in the book and fix the formatting so it was inscrutable to the nth degree.

AND I realized that, since I’ve been cooking these recipes for 3+ more years since the book came out, I’ve figured out shortcuts, adaptations, new ways to make things gluten-free, etc.

The recipes are updated with even more options, and I think you’re going to love having a REAL copy of the book – one you can take into your kitchen and mark up, make notes, turn page corners and more.

I find that I really appreciate having cookbooks in print editions because then (ahem) I don’t get sucked into Facebook (or anything else) because I have to turn on a screen to find a recipe. Smile

buy on Amazon

And a Bonus!

The Everything Beans Book in print w free meal plan and notes

If you buy The Everything Beans Book from Amazon by the time Lent starts – February 21st, a few days after Ash Wednesday – send me your receipt to katie @, and each Saturday we’ll send back a free meal plan using the recipes in the book. You can jump right in as soon as the book arrives!


  • grocery shopping lists
  • prep checklists
  • tips to use leftovers
  • 2 weeks, 3 meals per week
  • plus some extras outside of dinners!

You’ll save money, eat well, and your family will love your cooking.

Here’s to beans!

Get the print edition HERE on Amazon!

buy on Amazon

One More Sale for an Eat Well New Year

Assorted Peppers including Bell Peppers (1) Watermarked

I know many of you have made new resolutions to eat better, save money, or be more organized this year.

It’s January 26th – not the most popular time to be talking about resolutions, but perhaps the most important.


Because a ton of people have probably already fallen down on their goals.

And they’re going to forget that it’s OKAY to start over anytime if no one reminds them!

If you haven’t eaten as perfectly as you were hoping in the last couple weeks, don’t despair. It’s not like you have to wait until January 2016 to try again, you know?

You might just need some resources to help you stick to your goals. The beans book and meal plan are a GREAT place to start, but if you want something in your hands ASAP, I’m also putting my eBooks on sale.

They’re written with rookie cooks in mind, with no stone left unturned when it comes to questions you might have about a recipe or how to put it together, how it should turn out.

This week (through Saturday, January 31st) you can get 40% off your order when you buy two or more items (including already-discounted packages!).

Add any two or more items to your cart at the eBook store and use the code EATWELL2015 and you’ll immediately get 40% off.

That’s a great deal on some great books.

HSTG Kindle Cover with Outline_200pxIf you don’t need them for yourself, I hope you’ll consider passing along the thought to a friend you know is working hard to transform their kitchen to real food. They’ll thank you later (maybe with a gift of power bars from my Healthy Snacks to Go eBook if you’re lucky). Smile



Any questions, ask in the comments – I have a full money-back happiness guarantee on all my eBooks, so it’s risk free.

To your health!

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Welcome!  Meet Katie.

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.