Simple Lives Friday #82



Welcome to Simple Meals Friday!

There is nothing like having a collection of simple meals to throw together in a slow cooker first thing in the morning or in a skillet as a last minute dinner. What are your favorite slow cooker, rice cooker, skillet meals and salads?
We want to know your easy to make meals. It’s great learn and be inspired by others. When you link up on any of our sites the links will show up on all the blogs.

Meet Your Hosts


  1. Katie Mae of Nourishing Simplicity
  2. Amanda of Natural Living Mamma
  3. Katie of Simple Foody

If you haven’t heard already The Ultimate Homemaking Bundle coming is back! It’s going to be better than ever this year! Plus one of the books in the set of books co-authored by me (Katie Mae)! 

  Please Read and Follow these Simple Meals Friday Rules

  • Keep the foods “nourishing”, such as homemade chicken stocks, whole grains, vegetables, fruits, healthy fats (lard, coconut oil, butter, olive oil, tallow), unrefined sugars, flours and salts and meats.
  • Please don’t include recipes using processed oils such as soy and canola oil, msg laden bouillon and other highly processed foods. If I notice a recipe using these ingredients it will be deleted. Try to incorporate traditional methods of preparing foods like, sprouting, soaking, sourdough and lacto-fermentation.
  • Link back to this blog hop, it is a common linking courtesy. It helps to build a stronger blogging community. That way we can all learn and share with each other.

We enjoyed reading all your submissions. The hosts will pick a favorite post to feature on next week’s Simple Meals Friday. If you want to be featured please be sure to link back to this blog hop. Our favorites will be featured on facebook and pintrest!

Featured Simple Meals

1. Cucumber Cilantro Salad from Simple Life Mom
2. Sweet Potato French Toast Custard from Creating Silver Linings
3. Homemade Hamburger Helper Gluten and Dairy Free from Tessa the Domestic Diva

Are you ready to link-up?

Classic Nourishing Hot Cocoa


What is better than steaming cup of hot cocoa on a cool morning? I love to wrap my hands around the mug to warm my body and soul. 

 If you haven’t guess already I am a bit obsessed with hot cocoa. I have seven different varieties on this site. It all started with a simple cup of coconut milk hot cocoa and grew into a love for the tasty beverage. After making raspberry, peppermint, Mexican and a mix just to name a few I thought it was time I finally shared a recipe for a classic hot cocoa with a nourishing twist of course. 


My milk of choice these days is raw cow milk but you can use whatever type of milk you prefer. Each will add its own unique flavor but will still be delicious!

Classic Nourishing Hot Cocoa



  1. Heat 3 3/4 cup of the milk in a small sauce pan. If you are using dairy carefull 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 benifical properties of the raw milk.
  2. In a small bowl or mug mix the remaining 1/4 cup milk, cocoa powder, honey and vanilla. Stir with a fork or a small wisk until a smooth paste is formed.
  3. Once the milik is heated pour the cocoa paste into the milk and wisk until smooth.
  4. Serve each cup of cocoa with a generous dalop of whipped cream and a sprinkle of cocoa powder. You could also serve your cocoa with a homemade marshmallow or two.
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Gluten-Free Chinese Chicken Noodle Salad


American Chinese food. There is nothing like it, definitely not in China anyways. It is it’s own delightful cuisine that I have been in love with since I started on solid foods, or rather since the first time I went to a Chinese restaurant. Almost every single birthday until I moved to Mexico was celebrated with Chinese food. 

Chinese restaurant dates were always a special treat whenever we saw my mom’s mom. Grandpa didn’t like it but when we got together “the ladies” would always go out for Chinese food. There is this one place in town, King Tsin that makes the best Chinese chicken noodle salad ever! If has been a favorite in my family for the past 25 years.

There really is nothing like it. Crispy fried chicken and noodles served with crunchy veggies and a savory sweet dressing. There was a time when they added tomatoes to the salad, they were always pale pink and firm. My dad alway commented on it when we got the salad. Well one day Grandma came to town so naturally we had to go to eat Chinese food, just Grandma, Mom and Me. (Sounds like a Little Critter Book.) Naturally we got the Chinese Chicken Noodle Salad because how could we not. Low and behold but what was on the salad, bright red, juicy tomatoes. I remember being tickled pink (or red in this case), I couldn’t wait to tell my dad what we got. 

This salad is light and refreshing and full of flavor. If you are only serving two it can be a meal in itself but it’s even better paired with Mushu Chicken and Chinese Chicken Noodle Soup. Sadly I have yet to find the secret to recreating those. This salad on the other hand is almost spot on and it so much better for you since the oil for deep-frying is coconut oil ( palm shortening works great too). Another healthy swap was using Napa cabbage in place of the original ice burg lettuce. An add bonus is that it is gluten-free!


Gluten-Free Chinese Chicken Noodle Salad

Serving Size: 2-6 servings


  • 1 lb chicken breast or thighs
  • 1 package mung bean noodles
  • 1 large head napa cabbage, thinly sliced and core removed
  • 1 large carrot, cut into circles 1/8 inch thick
  • 2 green onions, roughly chopped
  • 1/4 cup sesame seeds
  • 1 recipe dressing
  • 4 cups coconut (for frying)


  1. Prep the cabbage, carrots and green onions.
  2. Cut the chicken into tiny pieces.
  3. Heat your oil over high heat. Drop one noodle in the oil. If it puffs un instantly you will know that your oil is ready. Preced to fry the noodle until all are cooked. Set aside on a cloth to drain.
  4. Once the noodles are cooked add the chicken pieces to the oil, fry till crispy. This should take only a couple minutes.
  5. Divide the noodles evenly on each plate. Top with the chicken, carrots, cabbage and green onions.
  6. Sprinkle with the sesame seeds and drizzle with desired amount of dressing.
  7. Enjoy!
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Gluten-Free Chinese Chicken Noodle Salad Dressing


  • 1/2 cup soy sauce
  • 1/4 cup palm sugar paste
  • 1/4 cup sesame oil


  1. Blend or whisk together until smooth.
  2. Store in a glass jar in the fridge. It should save for at least one month.
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What is your favorite Americanized Chinese food?

Fruit Bowl Tisane {herbal infusion}


I love tea! There is a simplistic beauty to savoring a cup of tea. I start and end most days with a few minutes of quiet with the LORD over a cup of tea.

As special as those moments are I find even more joy when I share tea with my girls. There are few that will say no when I offer. Fancy “tea times” are always fun but our favorite times are when we decide spur of the moment to spread a few blankets on the grass on a sunny day. 

Join me at For the Family where I am sharing the newest blend that we are enjoying! 



Toasted Almond Rice Pilaf


Simple and wholesome, rice pilaf makes a wonderful addition to almost any meal. I remember being giddy each time my mom said we could have rice pilaf for dinner. It was my favorite despite the fact that is came from a box.

There is no wrong way to make pilaf. All around the world there are different variations of this simple and tasty side. Join me at The Nourishing Gourmet and learn more about this simple and tasty dish!