About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Real Food Taco Soup

Warm, savory, full of protein and flavor, ready in no more than 30 minutes.

You want to cook from scratch meals for your family that are nourishing and tasty. Yet, sometimes, you just don’t have time- enter real food taco soup.

Taco soup is one of the ultimate comfort foods. Normally this gal that lived in Mexico balks at Tex-Mex and most Americanized Mexican food. But… at times, there is the sweet nostalgia of a recipe that warms your stomach and heart that allows for my purest taste buds to wander a bit.

This is one of those throw-together at the last-minute kind of meals for the busy days when you don’t have a lot of time but you also don’t want to leave and grab take-out.

One of my aunts used to make taco soup for family gatherings. It’s probably been close to 15 years since I last had but it has stuck with me ever since. Last summer I decided that it was time to finally make it, so I texted my aunt and got her recipe from her. I did what my Mama taught me to, and made it my own.

The original recipe called for a taco seasoning packet and a ranch dressing packet. None of those ingredients are on hand in my kitchen, so instead, I gathered the spices that are in them and made my own blend.

Time-saving tip: Make the spice blend in bulk ahead of time, and use 2 1/2 tablespoons of the mix in this recipe.

Taco soup is frequently topped with “Frito” style chips. I found a bag of “Frito-like” chips at Trader Joe’s that I normally use. Though, traditional foodie confession here, I have a weakness for Chilie Cheese Fritos and have used those on top of this soup as well…

So whatever makes you happy. I normally stick with the chips from Trader Joe’s. Cilantro, avocado, and sour cream would all make for wonderful toppings as well.

Here’s to quick and easy meals like this real food taco soup!

Prep

Cook

Inactive

Total

Ingredients

  • 1 pound ground turkey or beef
  • 4 cups bone broth
  • 4 cups cooked pinto beans
  • 4 cups fresh or frozen corn
  • 1 1/2 cups tomato sauce
  • 2 tablespoons olive oil
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne

Instructions

In a medium-sized sauce pot, warm the olive oil over low heat. Add all the spices, and cook for two minutes to lightly fry them.

Add the ground meat and salt. Stir until the spices are fully incorporated with the meat, turn the heat to medium. Stir occasionally until the meat is fully cooked.

Add the beans and broth. Stir and then cover. Simmer over low-medium heat for 15 minutes, stirring occasionally.

Remove the lid and then add the corn. Cook for an additional 5 minutes, or until the corn is warm.

Top with chips and additional toppings if desired.

Real Food Taco Soup

1 pound ground turkey or beef
4 cups bone broth
4 cups cooked pinto beans
4 cups fresh or frozen corn
1 1/2 cups tomato sauce
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon cayenne

In a medium-sized sauce pot, warm the olive oil over low heat. Add all the spices, and cook for two minutes to lightly fry them.

Add the ground meat and salt. Stir until the spices are fully incorporated with the meat, turn the heat to medium. Stir occasionally until the meat is fully cooked.

Add the beans and broth. Stir and then cover. Simmer over low-medium heat for 15 minutes, stirring occasionally.

Remove the lid and then add the corn. Cook for an additional 5 minutes, or until the corn is warm.

Top with chips and additional toppings if desired.

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Baked Paleo Cake Doughnuts

Doughnuts are the sweet treat that call to people of all ages.

You want a doughnut, but the high amount of sugar and refined flour make packing up the kids and making a trip to the local doughnut shop out of the question. So what are you going to do?

Make your own of course! But… you don’t want a mess.

Not a problem. Enter the baked paleo cake doughnut. It’s light, slightly crisp, with just enough sweetness, and a hint of nutmeg.

No deep frying here. I’m still kind of scared from my first doughnut-making experience from many years ago…

My mom decided that making homemade doughnuts from The Little House Cookbook like Ma Wilder did would be a fun hands on history, science, and cooking lesson all in one. (Hello homeschool!)

The kitchen was a mess and the doughnuts sadly were not all I had dreamt of them being. It’s safe to say I was scared of making them for at least two decades.

While I first attempted to make soaked whole wheat doughnuts, they were too muffin-like, and seriously, who wants a doughnut-shaped muffin? So I jumped into the world of gluten-free baking.

Taking a break from grains, even the sourdough, soaked, and sprouted variety is always a good idea from time to time. This time I turned to coconut flour and tapioca starch.

The combination of coconut flour and tapioca starch is what makes these doughnuts a work so well. Tapioca starch adds a bit of texture that doughnuts need, while coconut flour offers the perfect softness.

These baked paleo cake doughnuts are much better for you than your average doughnut but are still a far cry from being health-food. Just like not everything you find at Trader Joe’s or Whole Foods is going to be good for you.

Another key to these bake paleo cake doughnuts is the coconut oil. I’m sure butter would taste just fine but coconut oil adds the perfect “crisp” factor that almost makes you think these are fried. For a fun twist, you can top them with homemade powdered sugar!

*Note* I used this doughnut pan, I have two. It is non-stick which is normally a no-go in my book, but for a special treat, I’m okay with that. I tried using silicone, but was not happy with the results.

Baked Paleo Cake Doughnuts

Prep

Cook

Total

  • 3/4 cup milk of choice
  • 1/2 cup unrefined sugar
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch
  • 1/4 cup + 2 TBS coconut oil, melted
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 3/4 teaspoon unrefined salt

Ingredients

Preheat the oven to 350 F.

In a medium sized bowl, add the coconut flour, tapioca starch, baking powder, nutmeg,  and salt in a bowl. Use a whisk to mix.

Add the eggs, milk, ¼ cup melted coconut oil and vanilla extract. Mix until smooth.

Use the remaining coconut oil to heavily grease the doughnut pans.

Pipe in or scoop batter into each mold, filling them ⅔rd of the way full.

Tap lightly on the counter to get rid of air bubbles.

Bake for 15-18 minutes, until the edges start to turn golden brown.Allow the doughnuts to rest in the pans for 5 minutes before removing to cool on a cooling rack.

Eat plain or top with homemade powdered sugar.

Courses Dessert

Cuisine American

Baked Paleo Cake Doughnuts

3/4 cup milk of choice
1/2 cup unrefined sugar
1/2 cup coconut flour
1/2 cup tapioca starch
1/4 cup + 2 TBS coconut oil, melted
2 eggs
2 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon baking powder
3/4 teaspoon unrefined salt

Preheat the oven to 350 F.

In a medium sized bowl, add the coconut flour, tapioca starch, baking powder, nutmeg,  and salt in a bowl. Use a whisk to mix.

Add the eggs, milk, ¼ cup melted coconut oil and vanilla extract. Mix until smooth.

Use the remaining coconut oil to heavily grease the doughnut pans.

Pipe in or scoop batter into each mold, filling them ⅔rd of the way full.

Tap lightly on the counter to get rid of air bubbles.

Bake for 15-18 minutes, until the edges start to turn golden brown. Allow the doughnuts to rest in the pans for 5 minutes before removing to cool on a cooling rack.

Eat plain or top with homemade powdered sugar.

What is your favourite type of doughnut?

10 Healthy Tips to Jazz Up Your Breakfast Routine

Breakfast, it comes around every morning. You need to eat, the other in your house need to eat but really the same old, same old gets mighty boring. It’s easy to be tempted to skip it or just hand the kids a box of cereal and call it good.

Despite what the naysayers out there may say, eating breakfast is so important! Virginia Woolf puts it perfectly,

“One cannot think well, love well, sleep well, if one has not dined well.”

– Virginia Woolf 

As someone that deals with hypoglycemia skipping breakfast, specifically a high protein breakfast, is not an option. Breakfast is the fuel that sets your day. It provides the energy you need to take on the tasks ahead, and truly enjoy the day.

The hard part is what to eat. You probably know that sugary cereal isn’t the answer, but eggs and toast get old, mighty fast. What you need is the inspiration to get you out of your rut and jazz up your breakfast routine- foods that will fuel and nourish your body, while still being tasty and easy to make.

10 Healthy Tips to Jazz Up Your Breakfast

1. Think Outside The Box

Really you might ask? You might feel like your favorite, easy breakfast food is being ripped from hands. Almost all cereal, even the “good ones” are full of refined sugars, grains, and flours that have not been prepared properly and are seriously lacking in protein. Within an hour or two you are hungry and needing to eat again.

2. Use Oatmeal

I’m not talking thick, clumpy stuff, or packets of sugar laden packs of instant oats. I’m referring to a bowl of homemade soaked oatmeal topped with fresh fruit, maple syrup and a dash of raw cream. If that’s not your style perhaps a slice of pumpkin oatmeal bake or maybe oat flour muffins.

3. Cook With Eggs

Despite what you may have been told eggs are good for you; truly, amazing wonderfully good for you. They are a fairly inexpensive and healthy protein that keeps your body going throughout the morning.

4. Eat More Fat {The Good Kinds}

What, fat is good?! Oh ya, if you’ve been around this site for a while now you know that I use LOTS of healthy fats in my cooking. Fat is not something to be scared of, it should be embraced. My paternal grandmother used to save a can of drippings in the small cupboard by her stove. I remember being grossed out by it, now I realize that Grandma had it right. Fats like butter, lard, tallow, bacon grease and coconut oil are wonderful for your body. Your body needs fat to function and digest food properly. If you eat

Fats like butter, lard, tallow, bacon grease and coconut oil are wonderful for your body. Your body needs fat to function and digest food properly. If you eat a bit, or a lot healthy fats with your breakfast you will stay full longer.

5. Learn From Other Cultures

I often don’t eat your “typical” American breakfast foods. We’ve allowed our American culture to seriously alter out view of what we should eat. Mexico is one of those countries that has it right. A regular breakfast consists of beans cooked with fat and tortillas. They also eat eggs with bits of meat. Many Asian countries have their own versions of congee, a savory rice pudding that can frequently be found paired with eggs. In Israel, it is common to have raw vegetables, eggs, bread, and olive oil.

6. Eat Leftovers

If you are in a rush and don’t have time or energy to cook in the morning eat leftovers from the day before. Often these foods contain more protein than convenience breakfast foods. They only take a few minutes to reheat on the stove or in the toaster oven.

7. Make Freezer Meals

You’ve heard about freezer meals before. They are great for rushed days and last minute dinners.

Have you ever thought of making freezer breakfasts? When you have extra time, maybe on the weekend make big batches of waffles, muffins and breakfast sausages. You could also assemble breakfast burritos or English muffin sandwiches. All of these can be heated up in the toaster oven in just a few minutes.

8. Eat Protein

Protein is a must to get you started on your day. It is the fuel that helps prevent a mid morning slump and headaches. You will find that you have extra energy than you did when eating just a bowl of cereal.

9. Ditch The Sugar

Sugar no matter what form it is in needs to be eaten in moderation. That includes fruit in my opinion. When I have too much natural sugar in the morning I am off for the rest of the day. Now not everyone is like me but that still doesn’t mean that you should eat three plus pieces of fruit first thing in the morning.

That being said I love me a bit of maple syrup and raw cream in my first cup of morning coffee, okay in the second one too or the one at 10 at night… (We’ll save talks about caffeine for another day).

10. Use Your Crock-Pot or Instant Pot

If you don’t have a crock-pot or Instant Pot, BUY ONE, right now, well preferably after you finish reading this post. They are great for cooking oatmeal, beans, potatoes and sausage, you name it and it can probably be cooked in the crock-pot. You can use the slow cooker function on the Instant Pot as well. I love waking up to breakfast being ready. Or you can throw everyting in the Instant Pot in the morning and have breakfast ready in no time!

Bonus Tip: Buy The Ultimate Homemaking Bundle

The real winner of the whole bundle for me is the ebook, The Breakfast Revolution by Beth Ricci of Red and Honey. I first fell in love with this book when she asked me to contribute a baked oatmeal recipe to it. It has been a staple in my house ever since.

There are over 40 nutritious and delicious recipes in her gem of a book, an added bonus is that they are all gluten-free! That way anyone who is gluten intolerant or celiac can enjoy the whole book and not just pick and choose what they can make.

The Breakfast Revolution on its own is $8.95, for just over $20 more you can have access to a mini library of ebooks and courses that will continue to inspire not only what you make for breakfast, but also what you make for the rest of the day!

Need help stream lying things in the kitchen so all your meals get on the table? The Ultimate Homemaking Bundle has that covered as well!

You will also find inspiration for organizing your home, taking cute photos of you kids, detoxing your body, and so much more!

How to Make Powdered Sugar

How to Make Powdered Sugar -www.nourishingsimplicity.org

Powdered sugar is one of those things that never seems to be in the pantry when you need it.

Most traditional foodies try to not eat large amounts of sugar, even the more natural forms very often. Yet sometimes, you need some of that beautiful white, powdery stuff.

Powdered sugar is the perfect topping for a lemon-lime bar made with sprouted wheat or a grain-free doughnut. It makes simple desserts look “fancy” without the frosting, which means time saved in the kitchen and less mess.  That’s always a win in my book.

Once you learn how to make powdered sugar yourself, you’ll never want to go back to buying it from the store. One of the biggest reasons is that you can make it, put it away, and wash the blender before you get your car makes it down the street.

It’s that simple.

If you want to make a healthi(er) powdered sugar, you can swap the organic cane sugar for sucanat, rapadura, or coconut sugar. All three make a lovely light brown powdered sugar. Each has a slightly different flavor profile, so go with whatever you have on hand or what will best suit your purpose.

If you are wanting to store the powdered sugar for future use, you may want to add a starch such corn, tapioca, or arrowroot to prevent clumping. It’s entirely up to you. I normally just leave it out and sift a bit before using it.

How to Make Powdered Sugar-www.nourishingsimplicity.org

How to Make Powdered Sugar

Prep

Cook

Total

  • 2 cups unrefined sugar 
  • 1 tsp starch (arrowroot, corn, or tapioca), optional
  • blender

Ingredients

Pour the sugar and starch if using, into a blender. Blend on high for about 5 minutes for until fluffy and powdery. Use right away or store in a glass jar.

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Nourishing Orange Hot Cocoa

Frothy hot cocoa with a hint of orange, and floral raw honey.

Hot cocoa was made for rainy days, for snowy days, or really for almost any type of day. There is something about wrapping your hands around a mug of creamy goodness and savoring the moment. The weather can be raging outside, yet in the warmth of your home with the mug in your hands, a stormy day can be delightful.

Have you ever eaten a chocolate orange? You know the orange flavored milk chocolate molded to look like an orange with individual segments. If you have found memories them, then this nourishing orange hot cocoa is for you!

I remember the first time I ate a chocolate orange, it was at a family Christmas gathering. A few cousins and I watched my dad crack it open. We all tried a piece but I sadly found it left wanting. Then one day I had a piece of fair-trade orange flavored dark chocolate and I was in love!

That bar of chocolate was just begging for a hot cocoa inspired by it to be made. This nourishing orange hot cocoa is rich, frothy, and slightly sweet, just like any good cocoa should be. My tried and true favourite is my classic hot cocoa, yet sometimes you want something a little different.

It has all the flavor of an orange chocolate bar in a mug, it with floral orange blossom raw honey (affiliate link). The honey blends perfectly with the cocoa while highlighting the lightness of the orange flavor. Orange blossom honey is more delicate when compared to the darker, more robust clover honey that you commonly find in stores.

The orange flavor can be achieved by either adding a drop of orange essential oil to the cocoa or a small amount of orange extract.

This recipe contains affiliate links to Amazon at no additional cost to you. 

Nourishing Orange Hot Cocoa

Prep

Cook

Total

Yield 2 1/2 cups

Frothy hot cocoa with a hint of orange, and floral raw honey. This nourishing orange hot cocoa has all the flavor of an orange chocolate bar in a mug.

Ingredients

Instructions

  1. Heat the milk in a small saucepan. If you are using dairy careful not to let the milk curdle. For raw milk, it is best to not let it get any warmer than 110 F to preserve most of the beneficial properties of the raw milk. For frothy milk, use a milk frother.
  2. In a small bowl or mug mix the cocoa powder, raw honey, orange extract/essential oil, and vanilla extract. Stir with a fork or a small whisk until a smooth paste is formed.
  3. Divide the cocoa paste between two mugs. Pour in the milk and stir gently to mix.
  4. Serve each cup of cocoa with a generous dollop of whipped cream if desired and orange zest.

Courses Beverage

Nourishing Orange Hot Cocoa

2 1/2 cups raw milk (or milk substitute of choice)
3 tablespoons cocoa powder
3 tablespoons raw honey
1 teaspoon homemade vanilla extract
1 teaspoon orange extract (or 4 drops sweet orange essential oil)
whipped cream (optional)
orange zest (optional)

Heat the milk in a small saucepan. If you are using dairy careful not to let the milk curdle. For raw milk, it is best to not let it get any warmer than 110 F to preserve most of the beneficial properties of the raw milk. For frothy milk, use a milk frother.

In a small bowl or mug mix the cocoa powder, raw honey, orange extract/essential oil, and vanilla extract. Stir with a fork or a small whisk until a smooth paste is formed.

Divide the cocoa paste between two mugs. Pour in the milk and stir gently to mix.

Serve each cup of cocoa with a generous dollop of whipped cream if desired and orange zest.

What is your favourite type of hot cocoa?

 

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