If you’ve been around for a while, you know it: Living the Simply Real Health LIFE is about so much more than food. It’s about creating a life that feels alive and vibrant. And meaningful, in the ways that matter to you. And most of all, simple. So that you feel a sense of ease and calm in your days (no matter the chaos going on around you).
And a life that’s about becoming more intentional. And awake to the magic around us.
But here’s the thing: so many of us in this community are the game-changers for our families. The pattern-breakers. The ones who want and seek MORE for their own daily lives, and for their health. It’s only natural that once we start learning about real food and the power it holds to transform so much else in our lives……. That you want the same for your partner. Your family. Your kids. Your parents. Your friends. You loved ones.
(I was the sammmme way, friend). And if it’s not approached in the right way, it can cause some friction, ya know?
It’s something that took me a while to learn.
And, it’s a question I get asked all the time: What do I do when others around me are not on the same page? Or not on board?
Let’s talk about it. (Man, that feels so good to get to say now!!). I’m unpacking it all in this week’s podcast episode! Tune in on Apple, Spotify, Amazon Music/Podcasts and YouTube – tips & tricks included.
One of the things I talk about in the episode is the idea of NOT PUSHING your agenda on someone else. There is no bigger turn-off. But something simple you CAN do? If you’re cooking some meals for the week, try to infuse some that are inspired by the meals/recipes or flavor combos that you know they do love. But just, upgraded (with real food ingredients).
Truly, there are soooo many options for this.
Not sure where to start? Today I’m sharing a few ideas & recipes that you can try for yourself (and see how it goes :).
5 Fav SRH Recipes Your Partner/Loved Ones/Favorite People Will Love Too:
Makes approximately 1 serving
This is a great beginner green smoothie recipe for kids and adults alike. For a fun twist, try adding 1-2 teaspoons of unsweetened cocoa powder for a chocolate peanut butter green smoothie.
5 leaves romaine, butter lettuce, or kale, or 2 handfuls spinach
1 teaspoon peanut or almond butter
3 dried dates, pits removed
½ banana
½ avocado
½ cup water
½ cup coconut water
1 cup ice
Add greens, nut butter, dates, banana, avocado, coconut water and water to the blender. Blend first, then add ice, and continue to blend until smooth.
Makes 4 servings
These are Kyle’s “house specialty.” As in I am not allowed even near the oven when these go down… which is at least once a week in our house, and often when people come over. I love these dipped in natural ketchup or dijon.
2 russet potatoes
2 teaspoons herbs de provence
1 teaspoon sea salt
1 teaspoon pepper
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Slice the potatoes into thin wedges of similar thickness. Add all to a baking sheet and drizzle with olive oil. Rub each wedge thoroughly with your hands to coat well, then space out evenly on the pan. Sprinkle with sea salt, pepper and herbs and roast for 15 minutes. Remove from oven and flip potatoes. Roast for 10-15 minutes more or until brown and crispy.
Makes 4 servings
The classic go-to in our house for a birthday dinner, having friends over, or just a meal I know is always a hit, no matter the audience. It hits all the notes 🙂
1 1/2 lb organic ground turkey sausage
6 carrots, quartered and chopped
2 red bell peppers, chopped
2 zucchinis, quartered and chopped
1 head kale, torn or chopped into bite-sized pieces
2 teaspoons sea salt
2 teaspoons pepper to taste
Herby Parmesan Polenta (recipe follows)
In a large stock pot over medium high heat, cook the sausage first, browning on all sides. Add carrots next and let cook for 5-7 minutes before adding bell pepper and zucchini. Season with sea salt and pepper. Add the kale during the last 2-3 minutes and cook until wilted.
Meanwhile, make the Herby Parmesan Polenta. When the polenta is ready, scoop into bowls to serve hot, topping with the sausage and veggie mixture. Garnish with extra parmesan cheese, if desired.
Herby Parmesan Polenta
4½ cups broth or water (or a combination)
1 cup loose polenta (corn grits)
1 tablespoon herbs de provence or Italian herb blend
2 large pats butter or ghee
1 teaspoon sea salt
¼ cup parmesan cheese (optional)
Bring water or broth to a boil in a saucepan with a lid. Add polenta, herbs de provence and sea salt and cook for approximately 10 minutes until all the water is absorbed. Add the butter and parmesan cheese if using, to melt. Garnish with extra parmesan cheese, if desired.
Makes 6 servings
This soup is so great for a slow cooker—just brown the onions and meat before adding the other ingredients and cooking on high for 4 hours or low for 6 hours. Or if making traditionally, follow the instructions below. Great additions to the soup include cooked quinoa, avocado, whole milk sour cream, cheese, lime wedges, green onions or organic corn chips. To make this as a vegetarian dish, just leave out the meat. This is also great one for a crowd, served with a toppings bar.
½ lb organic ground turkey chicken or beef, optional
3 carrots chopped
1 small yams or sweet potatoes peeled and chopped
5-6 stalks celery chopped
½ yellow onion chopped
1 can baked beans with liquid drained off (look for baked beans without corn syrup)
1 red pepper chopped
1 28 oz can whole peeled tomatoes
2 cups organic chicken stock
½ teaspoon each of cumin chili powder and oregano
1 teaspoon sea salt
1 teaspoon pepper
Heat a large skillet over medium heat. Add the onions and sauté until translucent, stirring as you go. When done, remove from the pan, turn up the heat to medium-high, and brown the turkey. When done, add all other ingredients and spices to the pot and let cook together for 5-7 minutes. When ready to serve, scoop into bowls and add any extra toppings you’d like.
Kyle’s Favorite Chocolate Chip Cookies (recipe from the Cooking Club, along with sooo many others that are family-friendly and picky eater approved too!)
Makes 18-20 small cookies
The way to his heart, everytime. I’m lucky it’s such a simple one (and one he has memorized for himself too). Lol.
2 1/2 cups almond flour
1/2 cup olive oil (or melted coconut oil)
1/2 cup maple syrup
1/4 cup chocolate chips
1/2 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350 and line a baking sheet with parchment paper. Mix all ingredients together in a bowl. Roll dough into 1 1/2 inch cookie balls and flatten with your fingers slightly. Bake for 10-12 minutes or until golden brown on top.
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Needing a little RESET as we head into Spring?! This just in: The SRH 5 day challenge starts in a few weeks! Join me for 5 inspiring days on how to create a healthier life this spring (without the all-or-nothing & perfectionist mentality).
With mini daily challenges to test out for yourself, simplified rituals & a bonus assignment each day. Join us here, it’s totally free, and something we love doing as a SRH Community every year!
