fruit summer rolls

fruit-summer-rolls-finished1A super fun way to eat fruit, these fruit summer rolls are not only cool looking, they’re also delicious and healthy!

Getting the kids to eat more fruits and veggies can be difficult, but when you hand them a cool looking snack like these fruit summer rolls, it becomes much less of a hassle. I just love that these are fairly simple to make and totally packed to the max with fruit!

These fruit summer rolls go really well with our honey lime sauce. The honey lime sauce is fantastic with any fresh fruits!

Making fruit summer rolls is easy!

fruit-summer-rolls-filling-preppedFirst, cut your apples and peaches into matchstick sized pieces. They do not have to be perfect, they just need to all be similar in size. Wash your spinach and remove the stems, as they can break through the thin rice paper. Slice your strawberries into thin slices.

Second, wet your rice paper. To do this, I dip it quickly in a bowl of water, making sure to wet both sides, but not soak it. Allowing rice paper to sit in water will make it impossible to work with. Once it’s dipped in water, shake it off, make sure no excess water is left on the paper, and lay it on a flat work space.

fruit-summer-rolls-filling-on-paperThird, lay the spinach pieces (about 1 leaf, again minus the stems, per roll) on the rice paper, about 1 inch from one end of the paper. Place the peach and apple slices on the spinach.

fruit-summer-rolls-one-full-rollFourth, make one complete roll of the rice paper and place the strawberry slices, 3 to 4 slices per roll) on the rice paper.

fruit-summer-rolls-precutFifth, fold each side of the rice paper over, like a burrito. Finish rolling the rice paper. Repeat this process until you’ve used up all your fruit slices and lettuce!

That’s it! You’re done! These really are easy to make. The rice paper does take some getting used to, as it can be difficult to work with. But with time and practice, the process becomes a quick one! My silver lining when I was first learning to work with rice paper was that I got to eat any rolls that didn’t roll properly… yum!

fruit-summer-rolls-finished2If serving lots of people, cutting the rolls in half allows you to make fewer rolls while still being able to offer one to each of your guests. Half rolls are also perfect for younger children. If having this as a dessert, making some pudding to go with them is a great way to add some extra sweetness to them! These can either be dipped in the pudding, or (if cut in half) a spoonful of pudding can be drizzled down the open top. Pudding can also be added during the initial rollup process, but that could end up messier than one would like.

Fruit Summer Rolls
A refreshing fruit summer roll, great for any occasion!
Write a review
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 peach
  2. 1 apple
  3. 4 strawberries
  4. 4 spinach leaves (or romain lettuce leaves)
  5. 1 mango (optional, but makes it sweeter)
  6. 1 kiwi (optional)
  7. rice paper (8 to 10 sheets)
Instructions
  1. Slice peach and apple into matchstick sized pieces.
  2. Slice strawberries (and kiwi if you're using it) into thin slices.
  3. Slice mango into thin strips (if you opt to add the mango)
  4. Remove stems from spinach leaves (the hard stems may break through the rice paper).
  5. Wet the rice paper and lay on flat work surface.
  6. Lay the spinach or lettuce pieces on the rice paper, centered and about 1 inch from one edge of the rice paper. Use about 1 spinach leaf per roll.
  7. Lay the mango slices across the spinach or lettuce (if you're adding mango)
  8. Lay the apple and peach slices on top of the spinach.
  9. Roll up the filling, one full roll.
  10. Place about 3 strawberry slices (and kiwi, if you opted to use it) on the rice paper, directly next to the current edge of the roll.
  11. Fold both sides over and finish rolling.
  12. Cut or don't, depending on your need.
  13. ENJOY!
Notes
  1. To keep the apple from browning, soak the slices in 1 cup water mixed with the juice of 1/2 a lime.
  2. These are best when put together within a few hours of serving, though the fruit can be prepped the night before.
  3. If serving in a dish, use lettuce or spinach leaves to keep the rolls separated so they don't stick together. Some people will also wrap the extra lettuce or spinach around the rolls when eating.
Homemade Health Food http://homemadehealthfood.com/

homemade ranch dressing is incredible

ranch dressing

This is a simple homemade ranch dressing that was modified from the Whole30 version a little bit to make it a little thinner and add a bit more of a kick (that’s the extra chili powder!). Though the recipe was modified, it is still Whole30 compliant and Paleo… delicious!

homemade ranch dressingHomemade ranch dressing is awesome!

My family can seriously eat some ranch dressing! My family says homemade ranch is better than Hidden Valley, which I think is fantastic, and here’s why… Hidden Valley bottled ranch dressing contains MSG, added sugar, added salt, artificial flavoring and other ingredients that simply aren’t necessary. Here’s a great post I found explaining all the ingredients in Hidden Valley ranch and any issues with them: Inside the Label: Ranch Dressing.

We use this ranch for dipping, and as a dressing on salads and other foods. When I use it as a salad dressing, I either add a little extra coconut milk or water to get the consistency I need. It’s a great dressing and I love it that our kids think it’s better than the store bought stuff!

This recipe calls for a cup of mayonnaise… I use our homemade mayo for that, recipe here.

Homemade Ranch Dressing
A deliciously creamy ranch dressing that is Whole30 and Paleo compliant, no added junk!
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup mayonnaise
  2. 1/3 cup unsweetened coconut milk with some cream (I put a can of coconut milk in the fridge for an hour and use 1/3 cup of the soupy mixture it ends up becoming)
  3. 2 Tablespoons red wine vinegar
  4. 1 clove garlic (pressed or finely minced)
  5. 1 Tablespoon dried parsley
  6. 1/2 teaspoon onion powder
  7. 1/2 teaspoon ground white pepper
  8. 1/4 teaspoon smoked paprika
  9. 1/8 teaspoon chili powder (optional)
Instructions
  1. Place all ingredients in a bowl and whisk until fully mixed.
  2. Eat and love it!
Adapted from The Whole30
Adapted from The Whole30
Homemade Health Food http://homemadehealthfood.com/

pork and cabbage spring rolls

pork and cabbage spring rolls

Better than takeout, these pork and cabbage spring rolls are incredible!

Pork and Cabbage Spring Rolls
Absolutely delicious pork and cabbage spring roll the whole family will love!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound pulled pork, unflavored (make this ahead of time)
  2. 3 to 5 large cabbage leaves, shredded
  3. 5 to 6 medium carrots, grated
  4. 3 to 4 tablespoons soy sauce
  5. 2 to 4 tablespoons clarified butter (or regular butter, or olive oil, or ghee - your choice)
  6. 1 teaspoon pickled ginger, minced (more if you like the flavor!)
  7. Rice paper
Instructions
  1. If you haven't made the pork yet, you can either cube it and cook it, or make pulled pork in a crock pot. The times here are assuming the pulled pork is already made.
  2. Shred cabbage, grate carrots, mince ginger
  3. Put soy sauce in large skillet and heat over medium heat.
  4. Add cabbage, carrots and ginger, cook for about 5 minutes, stirring and mixing often.
  5. Add pulled pork and continue cooking for about another 5 minutes, stirring and tossing often. You want to mix all ingredients and infuse them with the flavor of the soy sauce.
  6. Set meat and veggies aside and get out your rice paper.
  7. Wet each piece of rice paper prior to laying on a flat surface (cutting boards work great). Wetting the paper ensures it won't break when you try to roll everything up.
  8. Lay out wet rice paper, Add meat and vegetable mixture. Roll it all up like a small burrito, tucking the edges in. Set aside.
  9. Repeat until all the meat and vegetable mix is gone.
  10. Now for the cooking of the spring rolls. I know a lot of restaurants deep fry their spring rolls, but we don't.
  11. Heat skillet over medium-high heat with 1 tablespoon of the clarified butter (or other ingredient you chose).
  12. Add as many spring rolls as will fit, without them touching each other. Cook for about 5 minutes on each side, until crispy and slightly golden brown (you may still be able to see through the rice paper, but it should be crispy).
  13. Repeat this step, only adding more butter or oil as needed, until you've cooked all the spring rolls you made, the time may vary depending on how many you made.
  14. EAT AND ENJOY!
Notes
  1. The rice paper doesn't need to be soaked, just wet enough that it becomes pliable and not brittle.
  2. Other meats can be substituted, but this recipe is for amounts of pulled pork (unflavored).
Homemade Health Food http://homemadehealthfood.com/

Pork and cabbage spring rolls are amazing!

First, I was just amazed that I was actually able to make these. I was a little nervous at first because I had never worked with rice paper before. But after the first one (nightmare) it was easy! My first attempt to roll up the rice paper with the pork and cabbage filling failed. The rice paper broke, it refused to roll, and it turned into a mess. So what did I do? I got the rice paper wet before attempting to put my filling in and roll it. Absolute perfection!

I didn’t wet the rice paper much, just enough to make it pliable, and stop it from cracking and breaking every time I tried to roll it up. Once wet, I was able to roll it just like I would a soft tortilla for burritos. Awesomeness!

Can other meats be used?

Absolutely! This recipe is for pork and cabbage spring rolls, but it can be modified to fit whatever meat you’d prefer to eat. Just keep in mind that the meat should not be in large chunks, as big cubes may puncture the thin rice paper, making it difficult to keep the roll held together in transport and cooking.

dry rub recipe

dry rub recipe

This dry rub recipe is absolutely delicious!

Dry Rub (ribs, other meats)
A wonderfully flavorful dry rub for ribs and other meats.
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 tablespoons dry oregano
  2. 1 tablespoon smoke paprika
  3. 2 teaspoons mustard powder
  4. 1 1/2 teaspoons onion powder
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon garlic powder
  7. 1 teaspoon white pepper
  8. 1/2 teaspoon cumin
  9. 1/4 to 1/2 teaspoon chipotle chili powder
Instructions
  1. Mix all ingredients. DONE!
Notes
  1. Want your meat a little hotter? Sprinkle some Tabasco sauce on it before using the dry rub. Adds a little extra kick!
Homemade Health Food http://homemadehealthfood.com/

Is this dry rub recipe used for things other than ribs?

YES! We love to use this to flavor all sorts of fantastic dishes! When I make my dry rub, I always double or triple the recipe and keep it in a little jar. That way I don’t have to make it very often, and it’s always available when I need to spice up a dish but don’t want to think too much to do it.

The flavor this dry rub recipe adds to meals is wonderful! And our entire family loves it on some BBQ ribs!

new cooking resources section

cooking resources section

That’s right folks, our new cooking resources section is now up and running!

cooking resources sectionWe’ve added several different resources, all available both online and via PDF for easy printing! Our Cooking Resources section is growing all the time! The cooking resources we have up so far are things we like to have readily available to make our lives easier. It always seems to me that when I’m cooking, the faster I can get my hands on measurement conversions or other quick lists, the more time I have to enjoy being in the kitchen.

I know my actual time spent in the kitchen, enjoying cooking, and having my family in and out is extremely important to me. I also love having a good list of spices that are found in lots of recipes and a list of useful pantry items. This enables me to make grocery lists faster and spend less time trying to remember what I’m running low on in the middle of the grocery store. Anything to give me more time with my family and less time wasted is a huge bonus!

We’re adding more and more cooking resources as often as possible. Of course, we always love new ideas for any other types of resources that we aren’t currently providing. If you have any other ideas, drop us a line as let us know!

Quick and Easy Mayo

quick and easy mayo

This recipe is awesome! It’s super quick and easy to make, and I know my family LOVES mayo, so this is total perfection!

Quick and Easy Mayo
Super simple mayo recipe, tastes awesome!
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 1/4 cups extra light olive oil
  2. 1 large egg
  3. 1/2 teaspoon mustard powder
  4. 1/2 teaspoon salt
  5. 1/2 lemon, just the juice
Instructions
  1. Place egg, 1/2 cup extra light olive oil, mustard powder and salt in blender or bowl to hand blend in. Blend well.
  2. **You should already see your mayo start to thicken at this point**
  3. Once fully blended, add a little more olive oil and continue blending.
  4. Continue to slowly add the olive oil and blend until you have used up all the olive oil.
  5. Fold in lemon juice, this step will turn your mayo the normal white color.
  6. Put in fridge.
Notes
  1. The key here is to add the extra light olive oil SLOWLY, while continuing to mix.
  2. The ingredients do not have to all be room temperature (something you may have heard before) if you mix it all properly.
  3. Mayo will keep in the fridge for about a week after the "use by" date on the eggs, so keep this in mind when making a large batch.
Adapted from My Mother-in-Law
Adapted from My Mother-in-Law
Homemade Health Food http://homemadehealthfood.com/

Quick and easy mayo? But don’t all the ingredients have to be room temperature?

Great question! The answer here is NO. I have read over and over again that it’s not possible to get your mayo to properly emulsify unless all ingredients are room temperature. Well, I make mayo at least once a week (I make large batches), and I can honestly tell you, my ingredients are almost always straight out of the fridge. The trick is really to make sure you’re mixing in the extra light olive oil SLOWLY… it is a step you absolutely cannot rush! Aside from that, it’s never mattered what temperature my ingredients are, if they’re all the same temperature, if one is super cold… it just doesn’t matter.

we’re starting a newsletter!

subscribe-newsletter-imageThat’s right, we have decided it’s time to start a newsletter!

I could not possibly be more excited!!! Don’t worry, we won’t spam you with a zillion unnecessary emails a day. We’re thinking about once a week, give or take a few days, is plenty. We’ll be using these newsletters to keep in touch, let everyone know what’s new and exciting on our site, and deliver new recipes right to your email.

We’ve been speaking with lots of people about eating healthy and maintaining a healthy lifestyle and now we have even more great ideas! We have tons of tips and tricks to get the little kiddos to eat more fruits and vegetables, lots of snack ideas, and of course, an ever growing selection of awesome recipes! We make up recipes all the time and can’t wait to share more and more of them with you!

What information will we share? NONE! That’s right, we don’t share people’s private email addresses… there’s no need for it at all. We just want to share what we know, engage those who are also interested in a healthy lifestyle, and enjoy being healthy!

So get ready for some new recipes, new ideas, and lots of homemade fun!

Fried Chili Squash

This Fried Chili Squash has the sweetness of squash with a bite of chili powder. Delicious!

Fried Chili Squash
Serves 4
Squash fried quick, sweet with a bite!
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4 medium sized yellow squash, sliced into 1/8 inch slices
  2. 3 tbsp extra virgin olive oil
  3. 1 tsp parsley
  4. 1 tsp onion powder
  5. 1/2 tsp chili powder
Instructions
  1. Slice yellow squash
  2. Mix 1 tbsp extra virgin olive oil, parsley, onion powder and chili powder
  3. Toss squash slices in oil mixture, coating each piece evenly
  4. Heat the remaining 2 tbsp extra virgin olive oil in a skillet over medium/high heat
  5. Once oil is hot, add the squash and brown on each side, turning about half way through
  6. When the squash is done it will be fork tender. ENJOY!
Notes
  1. Cook time could vary. Keep an eye on your squash and flip before 5 minutes if it starts to burn.
Homemade Health Food http://homemadehealthfood.com/

Delicous fried chili squash that everyone loves!

This is a great side dish, I personally love it with turkey or pork as my main meal. It also allows me to get the rest of my family eating more vegetables, which is super important! The slight bite created by adding the chili powder just makes it extra delicious.
kid-approved

Chili Flavored Roast Beef

We do a lot of cooking in our dutch oven and our crock pot. Unfortunately, these meals can get a little dull after you’ve had them night after night. This Chili Flavored Roast Beef mixes it up a bit and adds a great pop of flavor to an awesome dish!

Chili Flavored Roast Beef
Serves 4
Roast beef with a pop of flavor!
Write a review
Print
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. 2lbs beef roast (cut depends on personal preference), but into 2-3 inch chunks
  2. 2-3 sweet peppers, seeded & chopped
  3. 1/2 white onion, roughly chopped
  4. 1 tbsp parsley
  5. 1 tsp garlic powder
  6. 1 tsp pepper
  7. 1 tsp chili powder
  8. 2 tbsp cooking fat (I prefer clarified butter/ghee)
Instructions
  1. Preheat oven to 350
  2. Cut everything up as mentioned in the ingredients list
  3. Melt cooking fat in dutch oven over medium/high heat
  4. Once fat is hot, add the sweet peppers and onion, cook for about 5 minutes, stirring regularly to ensure nothing burns or sticks
  5. Add 2 cups water to the dutch oven, add beef, parsley, garlic powder, pepper and chili powder, stir well
  6. Add enough extra water to cover the beef, bring to a boil
  7. Transfer dutch oven to the oven and cook for 3 hours, checking every hour to flip beef if needed
  8. Serve hot over veggies
Notes
  1. This can also be made in a crock pot, with or without cooking the onions and peppers first. Just throw everything in, turn it on in the morning (low, 8 hours) and enjoy it at dinnertime!
Homemade Health Food http://homemadehealthfood.com/
kid-approved

Delectable chili flavored roast beef everyone will love!

I absolutely love this meal. It goes really well with our fried chili squash and with kale. I love it over sauteed kale, but when I don’t feel like getting another cooking pot dirty, I just throw some kale into the crock pot or dutch oven towards the end and boom! Steamed kale with virtually zero effort! Absolute awesomeness!

I hope everyone else enjoys this recipe as much as our family does. We love it and it’s pretty easy to make, which is always a bonus.

Cornbread without Cornmeal

Cornbread is a fantastically versatile side dish that my family loves! Unfortunately, I rarely keep cornmeal on hand. This is a recipe for simple cornbread without needing any cornmeal! It’s a great recipe and super easy to make. Enjoy!

Cornbread without Cornmeal
Gluten free cornbread recipe that uses no cornmeal.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups corn masa flour
  2. 1/2 cup gluten-free flour
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. sugar (to taste, depending on how sweet you want your bread, we do maybe 1 tsp in ours)
  6. 2 eggs
  7. 1 1/2 cups milk
  8. 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 425F.
  2. Combine corn masa flour, gluten-free flour, baking powder, salt and sugar in a bowl, set aside.
  3. Beat the eggs, combine with milk and melted butter.
  4. Combine dry and wet ingredients and mix until batter is thick. This batter is very thick and must be mixed well to ensure no pockets of flour remain.
  5. Grease an 8×8 pan (I use a glass one and I grease with 100% olive oil cooking spray). Spoon batter into pan.
  6. Bake for 25 minutes. When the cornbread is done, the sides and top should be slightly browned and a knife or toothpick should come out clean when inserted into the center.
Notes
  1. To keep this recipe gluten-free, make sure the 1/2 cup flour you use has no gluten. There are several good brands out there that are gluten free.
Homemade Health Food http://homemadehealthfood.com/

Yeah cornbread!

I just plain love cornbread. I really do. I like it with a spaghetti type dish (or zoodles), I like it with beef, I like it with pulled pork. I just really, really love it. Sometimes, for food aversion or allergy reasons, we need to make dishes without certain ingredients. Or maybe we just don’t have the particular ingredients required in the pantry. Whatever, the reason, I didn’t have cornmeal and I wanted cornbread. So I made some and it came out better than most other cornbreads I have made in the past. It’s awesome!