Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and …
This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for any allergies out there.
See the instagram post here
Introducing New Foods!
I wanted to introduce little man to lentils but wasn’t sure how I wanted to do it. I had honestly never had lentils before so I wasn’t sure I’d even like them! But we know I love to try and serve whatever we’re eating to him, so I was excited to try this one. It was an INSTANT hit. His favorite food so far!
Here’s what I followed for more info on lentils.
What you’ll need for this Lentil and Veggie Soup for Babies and the Family
- Large dutch oven or stove top pot
- Cutting board to chop your veggies
- An immersion blender or high powdered blender
- Olive oil
- Small onion, diced
- Carrots, diced
- Celery stalks, diced
- Bunch of bok choy, ends diced (leaves saved for later)
- Garlic cloves, minced
- Green lentils
- 1 container (32oz) low sodium vegetable broth
- Russet potato, diced
- Sweet potato, diced
- Curry powder
- Coconut milk
- Lacinato kale
How to make this one pot soup for everyone
Dice the veggies and mince the garlic. Measure out the rest of the ingredients (measurements in recipe card below).
Heat the pot or dutch oven to medium heat and add in the olive oil. Saute the veggies and garlic until soft – about 5 minutes or so. Add in everything else except the kale, bok choy leaves, and coconut milk.
Bring to a boil and then reduce to a simmer. Let it simmer for 30 minutes.
Add the greens and coconut milk.
Remove the baby’s portion and either blend it or keep it as is.
Add in the salt and stir. Remove about 1/3 and blend it and add it back to the soup for a creamy texture.
Enjoy with some bread if you so choose!
To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3-4 months.
Other Great Soup Options:
Lentil Soup for Babies and the Family
- 1 small onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 bunch bok choy diced, save the greens for later
- 2 garlic cloves minced
- 2 cups green lentils
- 1 container 32 oz vegetable broth
- 2 cups water
- 1 russet potato diced
- 1 sweet potato diced
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 can coconut milk
- 1 bunch lacinato kale
- 1 tbsp kosher salt added after baby's portion removed
- Cook down the diced veggies in a little olive oil.
- Add in everything else except the kale, bok choy leaves, and coconut milk.
- Bring to a boil and then reduce to a simmer. Let it simmer for 30 minutes
- Add the greens and coconut milk.
- Remove the baby’s portion and either blend it or keep it as is.
- Add in the salt and stir
- Remove about 1/3 and blend it and add it back to the soup for a creamy texture. Enjoy with some bread if you so choose!
Traditional versus Low-FODMAP Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things …
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly.
Gnocchi is made with very minimal ingredients that you might have around during this quarantine time – flour, one big potato, egg, parmesan, and salt.
The gnocchi recipe can be found on Pasta Social Club’s site. I don’t have a ricer so I used a potato masher and next time I think I’ll try a little harder to really get those lumps out!
- 1 bell pepper (or onion), diced
- 1 28oz can tomatoes (I used whole tomatoes, but if you only have crushed or puree that’ll work too!)
- 1 cup broth (bone broth, veggie broth, water, whatever you have!)
- 1/4 c balsamic vinegar
- Fresh herbs like thyme, basil, or oregano. If you don’t have these around, use dried herbs! About 1/2-1 tsp of each above if you have it.
- salt and pepper
- 1/4 c cream (or milk, coconut milk, half n half, whatever you got)
- add ins: leftover chicken, greens (I used kale)
Saute the bell pepper or onion until soft in some olive oil. Pour in the tomatoes and the broth. Blend with an immersion (stick) blender or carefully in a blender. Bring to a low simmer and add in the herbs and salt/pepper. Cover and turn down to low. Cook for an hour or longer. Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min. Stir in the cream and the add-ins. Serve with the gnocchi!
Tomato Soup with Homemade Gnocchi
- 1 bell pepper, diced or onion
- 28 oz san marzano tomatoes or crushed
- 1 cup bone broth or broth of choice
- 1/4 cup balsamic vinegar
- 1 tsp each herbs like basil, thyme, oregano
- 1/4 cup cream or milk, half-n-half, coconut cream
- add ins: chicken and/or greens optional
- Saute the bell pepper or onion until soft in some olive oil.
- Pour in the tomatoes and the broth.
- Blend with an immersion (stick) blender or carefully in a blender.
- Bring to a low simmer and add in the herbs and salt/pepper.
- Cover and turn down to low. Cook for an hour or longer.
- Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min.
- Stir in the cream and the add-ins. Serve with the gnocchi!
STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans-1 can Rotel (tomatoes & green chilis)-1 can enchilada sauce -1 cup corn (frozen or fresh)-1 cup bell pepper, diced-2 cups chicken stock, bone broth, or just water-2 chicken breasts-1 tsp cumin-1 …
People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals.
Anytime I’m bored with ground beef I like to switch it up to bison/buffalo. I use them interchangeably because it seems to always come that way on the label. This chili is a great option to change things up a bit!
Hatch chiles come from Hatch, New Mexico and can usually only be found in the fall season. They have a nice kick but aren’t super hot – sort of like a bell pepper or a poblano. You can use either in place of them if necessary.
Servings: about 4-6
-2 lb bison/buffalo (I found mine in the frozen section at Sprouts)
-4-5 hatch chiles (or poblanos or bell pepper if you can’t find them)
-1 cup bell peppers, diced
-1 tbsp avocado oil
-1/4 cup chili powder
-2 tbsp cumin
-1 cup water or beef broth
-15 oz fire roasted tomatoes
-15 oz tomato sauce
-Pinch of sea salt
1. Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they’ve blackened and softened. Remove, peel the skin off, and dice.
2. While they’re broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.
3. Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour.
4. When you’re ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
Buffalo Hatch Chile Chili
- 2 lb buffalo/bison meat
- 4-5 hatch chiles
- 1 cup bell peppers diced
- 1 tbsp avocado or olive oil
- 1/4 cup chili powder
- 2 tbsp cumin
- 1 cup water or beef broth
- 15 oz fire roasted tomatoes
- 15 oz tomato sauce
- kosher or sea salt
- Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they've blackened and softened. Remove, peel the skin off, and dice.
- While they're broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.
- Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour.
- When you're ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
This broccoli and cheddar soup is low-FODMAP and tastes just like the one from Panera but without the stomachache. Servings: about 3 Ingredients:-3 tbsp butter or ghee-2 tbsp gluten free flour-1 small jalapeno, diced-1 cup milk of choice (I used almond milk)-2 cup chicken or …