by Keleigh May on June 3rd, 2017

ATTENTION READERS: YES that is a raw piece of spinach on my fork- and yes I ate it. And what is even more shocking is I LIKED IT- I liked it enough I ATE SECONDS! But, before we get to all of that, let me first explain how this wonderful moment came to be.
The May's recently had the opportunity to try Sun Basket, a meal delivery service (our first experience with a pre-packaged, cook at home, meal delivery service). What sets Sun Basket apart from the competition is that they are organic, non-gmo, and have paleo, vegetarian, and gluten-free options, and even have meal plans geared towards families with kids!
If you've got a minute, PLEASE check out their website for more information on the farms they partner with, their James Beard award winning chef, and how they only use 100% compostable and recyclable packaging. 

What Comes In A Sun Basket Box?

As we are new to the meal delivery service craze, I couldn't wait to see exactly what was inside! 

Meal 1: Two-Bean Mac and Cheese with Lime Yogurt

Meal 2: Sesame Crusted Chicken with Roasted New Potato Salad

How easy was it to cook?

Very simple and easy! Each meal came with an easy to read recipe card with clear easy to understand instructions and of course the preportioned ingredients. 
Sun Basket even gets the kiddos in on the cooking process with recommended cooking tasks just for them, and a fun word puzzle to do (while the grown ups finish the meal). We did make some easy alterations to the 2 bean chili mac and cheese with lime yogurt (we added ground turkey, and pureed the celery, onions, carrots and tomatoes, because we be picky- and by we I mean me). All the meals can be completely prepared in around 30 minutes, which makes them PERFECT for, well, everybody really!

How Did It Taste?

The Two-Bean Mac 'N' Cheese we gave a soild B+, easily filled up the 3 of us with leftovers for Tucker's lunchbox. 
Our surprise favorite was the Sesame Crusted Chicken Breast with roasted new potato salad. Wow- who knew warm roasted potatoes, with an asian influenced dressing and spinach could be so good!   
The meal was so good, it not only got me to eat SECONDS of raw SPINACH (this was a monumental moment for this picky eater folks) but Tucker and our picky eater neighbor Chloe also liked it enough to eat seconds! Yea- it was that good. 

Try Sun Basket For Yourself!

Summer is here people! Meaning you probably have better things to do than meal plan, and grocery shop with a bunch of kids that would rather be at the pool. Sun Basket to the rescue! And because they just wanted to take their awesomeness to the next level, use this link to receive 50% off your first purchase! Looking to freshen up your dinners (aka get a picky eater to willingly eat spinach), and have it all delivered to your front door? Thanks to Sun Basket, where there's a meal, there's a way!

by Keleigh May on February 28th, 2017

Homemade Chicken Bone Broth
  • Bones from one chicken plus 4-6 chicken leg bones
  • 1 onion
  • 1 head of garlic
  • 1 carrot
  • 1 bay leaf
  • 1 stalk of celery
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon thyme
  • 1/2 teaspoon tumeric
  • sprinkle of sea salt
  • 5-6 whole peppercorns (or a sprinkle of cracked pepper)

First eat the chicken.
You can roast a whole chicken (with some added legs) at home, or you can simply buy a rotisserie chicken. Either way you chose to go- be sure to collect all the bones. 
*The Mays do this by placing a "Bone Bowl" in the middle of the table. And of course having our best buddy Owen over to help finish all the chicken is always a must. 
​Once you have collected all the bones, store in the fridge (or freezer) until you are ready to use them. 
Chop celery and unpeeled carrot into even sized pieces. Then chop a whole onion with the skin on (I've read this helps with the color). Cut the whole head of garlic in half leaving the skin on that as well. 
Place the bones in your crock pot first. Pour the apple cider vinegar over the bones. Then your carrots and celery, followed by the onion, garlic and spices. 
Pour enough water to cover everything (around 6-8 cups). 
Cover and cook on low heat anywhere from 12- 18 hours. 

*I cook mine after dinner and let it go overnight.
Use a slotted spoon or tongs to remove any big bones, then strain the broth into a large container to cool. Be sure to use a fine mesh strainer or a coffee filter to get all little pieces out. 

*Sorry I don't have a photo of the staining process- but I do have a pic of the bones after they have cooked for over 12 hours- they are so tender that when squeezed they disintegrate (note the marrow on the inside of the bone is now exposed- that is what makes this broth so good for you and gives it is "wobble". 
Once cooled skim off any fat, and store in air tight containers (mason jars) for up to a week or freeze. 

Broth, Bone Broth and Stock...oh my!

Bone both is all the rage now- but what is it? How is it any different from stock or regular broth? I found this handy epicurious article that helped distinguish the 3 from one another. The cliff note version is- bone broth is unique because is wobbles due to the high gelatin content extracted from the bones over the low and slow cook time (Note- the broth only wobbles when cold- so don't expect to pull wobbling broth from your crock pot like I may or may not have). And that gelatin is packed with vitamins and minerals such as collagen making it wonderful for skin during this winter months. The health benefits are wonderful, don't get me wrong- but what I am most excited about is that I am making something yummy out of what I normally toss in the garbage. That's right folks, this recipe yields between 6-8 cups of liquid gold from kitchen scraps. So how do you use bone broth you might be wondering? Well, I use it anywhere I would normally use stock or broth (rice, pastas, soup bases, etc.) or you can simply sip on it as is. Whether your looking for ways to put your kitchen scraps to good use, or simply a delicious nourishing broth- where there's a meal, there's a way!

Store Bought Bone Broths Worth a Try!

Kettle & Fire definitely delivers on the wobble! This chicken or beef broth is packed with protein from all organic ingredients. The flavor is a bit timid- but can easy to dressed up to accommodate your needs. Find out more about Kettle & Fire here.   
The flavor of Epic Artisanal Bone Broth is exceptional- but the wobble isn't there. Find out more about Epic Bone Broth here.

by Keleigh May on January 8th, 2017

Decadent Hot Chocolate
  • 3-4 cups vanilla ice cream
  • 1 1/2- 2 cups 2% milk
  • 1 cup semi sweet chocolate chips
Over medium heat, melt ice cream with milk. Once steaming (but NOT boiling) add semi sweet chocolate chips, and stir until melted. 

Baby It's Cold Outside

Greetings from the frozen tundra (formally known as North Carolina). People- it's cold....real cold, and nothing warms you up after a fun day of sledding on a sheet of ice like a good cup of hot coco. This recipe was inspired after a trip to one of our favorite theme parks. Simply put- they served some of the best Hot Chocolate I have ever tasted. After a year of toying around trying to figure out what made it soooo decadent (I tried heavy cream, melted marshmallows, different chocolates) I finally asked an employee, "What makes it soooo good?" The answer- melted ice cream. Yep- ice cream adds a richness and creaminess that makes this hot chocolate over the top! Looking for something to warm you up this winter, check your freezer because, where there's a meal, there's a way!

by Keleigh May on January 4th, 2017

Chicken and Rice Soup
  • 1 pound chicken breast, cubed
  • 8 cups chicken stock
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 cup wild black rice
  • 1/2 cup farro
  • 1/4 teaspoon thyme
  • 4 tablespoons grapeseed oil
  • 1 lemon
  • salt and pepper to taste

Dice all you veggies and place them in a bowl together. 
In a large stock pot, heat grapeseed oil over medium high heat. 
While the oil heats- cube the chicken breast and coat liberally with salt, pepper and thyme. 
Add chicken to pan and cook. When chicken is half way cooked- squeeze juice of lemon over the chicken. Once chicken has cooked all the way through, remove chicken from the pot. 
After you remove the chicken, quickly add your chopped vegetables and cook for about 3-4 minutes.
After the vegetables have cooked for about 3-4 minutes, add 6 cups of chicken stock and bring to a boil. Once boiling, reduce heat (Medium/Low) and cover for 10 minutes. 
Remove lid and pour soup into a blender and blend until you have a smooth consistency. 
Pour pureed soup back into your pot and turn heat on medium. Add 2 cups chicken stock. 
Return the cooked chicken to the pot. 
Rinse 1 cup of wild black rice. Add to your chicken and stock. Bring to a boil. Once boiling, reduce heat and cover. Cook for 50 minutes.

Note: I used wild black rice with a cook time of 50-60 minutes, therefore which ever rice you use follow that cooking time. 
After the rice has cooked, add 1/2 cup of farro . Cover and cook for 10 minutes. 

Soup Fit For A King (or a Pharaoh)

Happy 2017 y'all! As we kick off this new year, I wanted to do what 90% of people do this time of year- eat something healthy. I wanted something with veggies, and super foods but of course must be picky eater friendly- thus SOUP! And I mean who doesn't love a big ole' bowl of hot soup on a cold winter day?! I told Tucker I had added emperor black rice and farro to the soup. He asked, "So you made king soup?" This caught me off guard for a second- seeing my confusion Tucker continued,  "You know like emperors and the Pharaoh's of Egypt would eat this?"  Um- YES! So from hence forth this soup will be called "King Soup" in our home. Looking for a meal fit for a king and a picky eater?
Where there's a meal, there's a way!

by Keleigh May on December 6th, 2016

Well, hello there old friends! The holidays are here, (and therefore I am not). But seriously, I have made the decision to focus less on recipe developing this season and more on family, fun and the Hallmark Channel. To tide you all over until I make my triumphant return in January here are some holiday desserts for your kitchens!
Bob's Red Mill Flour Bake Off

With all the holiday baking and cookie making that is happening this season, here's a cheat sheet looking at 5 different flours from Bob's Red Mill and what makes them each unique both in flavor and texture. 
Throwback- Now Bring Us Some Figgy Pudding
Because everyone has heard of this, but not very many people actually know what it is. If you are wanting to make it for Christmas- you may want to start now. 
​Sweet Debbie's Oatmeal Fudge Chocolate Chip Cookies

Baking for someone with food allergies this Christmas? This cookies by Sweet Debbie are wheat free, dairy free, vegan and pretty amazing!
Paleo ​Caramel Pecan Bars

Eating Paleo during the holidays can be a challenge- but thank heavens for Paleo OMG's Caramel Pecan Bars- these are yummy, paleo or not!
​Tira"ME"sue (my version of Tiramisu)

I just made this this past weekend for my grandparents 60th wedding anniversary. Just like them, it was a hit. 
Easy Chocomint Frosting

From the classic 1950's Betty Crocker cookbook comes this simple frosting that will take your cake to the next level of holiday goodness. 
Dark and Nutty Spiced Berry Bark

For all the dark chocolate lovers out there- this bark has everything you need, holiday tasting spiced nuts, sweet and tangy cranberries all enclosed in a blanket of dark chocolate. 
A River (of caramel) Runs Through It

My personal favorite bark- I mean is there anything better than homemade salted caramel?! 

Candy and Cane Crazy Coco

This bark has got it all folks- white chocolate, semi- sweet chocolate, chocolate candies and crushed candy canes. It's a holiday explosion. 
Wishing everyone a Merry Christmas and happy eating because where there's a meal, there's a way! 

Merry Christmas From The Mays!

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