Podcast

Live Simply, The Podcast explores practical tips for real food, simple living, and natural wellness. You can listen to the podcast on iTunes (Apple Podcast Player), Spotify, Stitcher, or right here on the blog. Click on a podcast episode below to find show notes (links mentioned in the podcast) and show information.

Live Simply Podcast: Practical Tips for Growing Your Own Food

Live Simply, The Podcast Episode 024: Practical Advice for Growing Your Own Food and Raising Backyard Chickens with Lacey from The Rab Farm

by Kristin Marr

Episode 23 Live Simply Podcast

Live Simply, The Podcast Episode 023: The Encouragement You Need to Grow Your Own Food with Lacey from The Rab Farm

by Kristin Marr

Episode 022 Live Simply Podcast

Live Simply, The Podcast Episode 022: Let’s Talk About Simplifying Food Prep

by Kristin Marr

Episode 021 Live Simply Podcast

Live Simply, The Podcast Episode 021: What to Look for When Purchasing Meat, The Cost of Pastured Meat, and Finding Local Meat Sources with Travis from Trailbale Farm

by Kristin Marr

Episode 020 Live Simply Podcast

Live Simply, The Podcast Episode 020: The Environmentally-Beneficial, Natural Way to Consume Meat and How to Decode Confusing Egg Labels with Travis from Trailbale Farm

by Kristin Marr

Live Simply, The Podcast Episode 019: Hormone Health 101

Live Simply, The Podcast Episode 19: Naturally Approaching Hormone Imbalances with Dena from Back to the Book Nutrition

by Kristin Marr

Live Simply, The Podcast Episode 018: Hormone Health 101

Live Simply, The Podcast Episode 018: Hormone Health 101 with Dena from Back to the Book Nutrition

by Kristin Marr

Episode 017 Live Simply Podcast

Live Simply, The Podcast Episode 017: Rethinking Self-Care: A Practical Lifestyle Approach to Self-Care (with Printable Action Plan)

by Kristin Marr

Podcast: Real Food School Lunches

Live Simply, The Podcast Episode 016: Simplify School Mornings with a Breakfast Routine and How to Pack Simple Real Food Lunches with Renee from Raising Generation Nourished

by Kristin Marr

Episode 015 Live Simply Podcast

Live Simply, The Podcast Episode 15: A balanced and practical approach to real food meals and age-appropriate ways to get kids involved in the kitchen with Renee from Raising Generation Nourished

by Kristin Marr

Episode 014 Live Simply Podcast

Live Simply, The Podcast Episode 014: Finding healing through real food, the importance of gut health and body awareness, and self-care for mothers and children with Renee From Raising Generation Nourished

by Kristin Marr

Episode 013 Live Simply Podcast

Live Simply, The Podcast Episode 013: Debunking Meal Planning Misconceptions and The One Thing You Need to Simplify Meal Planning

by Kristin Marr

livesimplymom

Happy first day of Fall 🍁. 🍏 If we lived in

Happy first day of Fall 🍁. 🍏 If we lived in a place with seasons, we’d probably drive to an orchard and pick our own apples. Since we live in Florida, I just wait for apples to arrive in the grocery store. As soon as apples go on sale, and there’s a variety to choose from, I purchase a few bags. Some of the apples are enjoyed as snacks (with nut butter, of course), and some are cooked and blended to make homemade applesauce.

If you’ve ever tasted homemade applesauce, you know how amazing it is. If you’ve never tried homemade applesauce, this is your year. My fav way to make it is in the #instantpot. Here’s how (recipe is also on the blog, google “live simply applesauce”)
* 6 lbs apples (3 bags)
* 1 1/4 cups water
* 1/2 cup honey
* 2 lemons juiced
* 1/2 lemon zested use one of the lemons from above (juiced)
* 2 tsp ground cinnamon
* 1/2 tsp salt 🍎 1. Peel and core the apples. I use the KitchenAid Spiralizer Attachment. A knife or traditional peeler also works. 
2. Roughly chop the apples. Add the apples to the pot, along with the remaining ingredients: water, honey, lemon juice, lemon zest, ground cinnamon, and salt. Stir to combine the ingredients. Make sure the apples are below the max fill line inside the Instant Pot. 
3. Lock the lid on and set the Instant Pot to Manual, High Pressure for 8 minutes. The valve on top should be set to sealed.
Let pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.  
4. Use an immersion blender to blend the apples and liquid until smooth (or desired consistency). If you feel there's too much liquid in the pot, or you want a chunky applesauce, you're welcome to remove some liquid before blending. I (usually) don't need to do this.  
5. Spoon the applesauce into storage containers (I use quart-size mason jars). Allow the applesauce to fully cool before storing the jars in the fridge for up to 2 weeks. Alternatively, the applesauce may be stored in the freezer (Don't fill the glass jars to the top, if using mason jars. The applesauce will expand as it chills.) for up to 2 months. The applesauce will thicken as it cools.

☕️ RECIPE BELOW —> Is it cliché to say tha

☕️ RECIPE BELOW —> Is it cliché to say that I drank my first Pumpkin Spice Latte of the season this weekend? 🤣🤷🏼‍♀️

I first shared this recipe on the blog back in 2014…6 years ago!!

Since that time, it’s been shared, made, and loved by hundreds of thousands of people.

This weekend, it was time to refresh the photos. And, of course, throw on a sweater in 90 degree weather…gotta get that fall vibe captured.

While I did that, I decided to research the original PSL.

😱 Did you know that Starbucks originally created this drink back in 2003. That means anyone younger than 17 has never known fall time without a PSL.

🤯 Also, did you know that a 16-ounce PSL from Starbucks has over 50 grams of sugar. WOAH baby! That is A LOT of sugar!!!

The homemade version, in my opinion, is so much tastier. Here’s how I make mine…

Homemade PSL

* 1/2 cup black coffee, your favorite brewed coffee
* 3/4 cup whole milk or milk of choice: almond, cashew, coconut, etc.
* 2-3 TB pumpkin puree
* 1-3 TB pure maple syrup, sweeten according to your taste preference
* 1/2 tsp pumpkin pie spice
* 1/2 tsp pure vanilla extract

1. Brew your coffee.
2. Then heat the milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla in a saucepan over medium heat. Once warm, use an immersion blender or coffee frother to froth the spiced milk.
3. Pour the spiced milk into a mug, followed by the coffee. Top off with more pumpkin pie spice.

Do you have a go-to lunch during the school year?

Do you have a go-to lunch during the school year? A lunch that is easy to piece together and always a winner with the kids?

For us, this is the homemade lunchable-like meal. This the kids’ favorite lunch. It’s a lunch that is not only fun (snacky-type lunches are always a big hit with kids), but also one that the kids can make on their own.

Bonus: The components can always be found in the fridge or pantry, making this a great backup lunch if the leftovers we had planned to use don’t work out.

The best part about this lunch is how easy it is to customize, which means more variety and less boredom with the lunchbox (whether that’s served at home or in the classroom or for an easy dinner or snack).

There are 3 main components to a homemade lunchable:

* Protein: The main star, in my opinion. This can be one protein or a combo of proteins (like cheese and meat). Of course, what’s a lunchable-like lunch without cheese? Cheese is a great way to keep this lunch fun and full of variety. A favorite in our home is @Cypressgrovers Midnight Moon. This is an award-winning aged goat milk cheese made exclusively for Cypress Grove in Holland. I know, goat cheese may not seem like the first choice for a child’s lunch, but Midnight Moon is a great “gateway” goat cheese as it’s very mild with a nutty, buttery flavor. I like to cut a block of this cheese into slices or triangles on Sunday and store the slices in the fridge for a couple of days, making it easy for the kids (and us adults) to grab for a snack or to build a lunch. Tip: When slicing, trim away the wax & ¼” of the cheese closest to the wax, then cut into slices or triangles.  
* Starch: crackers, pita triangles, pretzels, tortilla triangles, or toasty bread. 
* Fruit/Veg: Think about what’s in season and ask the kids to help select a couple of options for the week. A few ideas: berries, apple slices, oranges, carrot sticks, celery, cherry tomatoes, olives.  
* Finally, if you want, add a dip because dipping is always a winner with kids.

Give it a try! This lunch is sure to be a winner with your kids (big and small). #sponsored #CypressGrove #MidnightMoon

Back-to-school season creates the need for easy, t

Back-to-school season creates the need for easy, time-saving, prep-ahead meal options.
#ad Today, I’ve teamed up with @jovialfoods to share an easy, make-ahead pasta dish made with their new grain-free pasta. #jovialpartner

First, let’s talk about @jovialfoods new pasta. If you’re grain-free or following AIP (autoimmune protocol) this pasta is a game-changer. I love Jovial for their commitment to making delicious, real food and this commitment is definitely reflected in the new pasta. It’s made with simple real ingredients: cassava flour and water.

Even if you’re not grain-free or AIP, I love that we now have an additional option, along with einkorn and brown rice, for pasta. I like to change things up and add variety to our diet, and this is the perfect way to do that. Cassava pasta can be found in elbows, penne, orzo, fusilli, and spaghetti.

Now, let’s make some chicken and veggie bowls with @iovialfoods cassava fusilli pasta.

Ingredients
1 box #jovialfoods cassava fusilli pasta
1 small eggplant chopped into 1” cubes (1¾ cups)
1 medium zucchini chopped into 1” cubes (2 cups)
1 pint cherry tomatoes halved
3 TB extra virgin olive oil, divided
1 tsp salt + additional for chicken
¼ tsp black pepper + additional for chicken
1 lb boneless skinless chicken breasts sliced into 1” pieces, about 2 breasts
¼ cup pesto

Instructions
Preheat the oven to 425F.
Cook the pasta according to the instructions on the package.
Spread the veggies on a baking sheet. Drizzle with 2 TB olive oil, salt, and pepper and toss to combine. Roast for 25-30 minutes.
Add 1 TB oil to a large skillet.
Add the chicken and season with a few pinches of salt and pepper. Sauté until the chicken is cooked through.
Assemble the bowls: Evenly divide the pasta, chicken, and roasted veggies between 3-4 food prep containers. Finally, add about a tablespoon of pesto to the pasta and gently mix.
Store in the fridge for lunch or an easy dinner. Use within 3 days.

PS: While you’re making this dish, listen to my podcast episode with Carla (the founder of Jovial). Her passion for real food is reflected in this pasta, as you’ll hear in that episode--Live Simply, The Podcast Episode 34.

First full week back to school and getting back in

First full week back to school and getting back into the flow and routine of lunch duty. Lunch: leftover homemade chicken tenders from dinner, some homemade ranch and ketchup and then snack: mini banana muffins and oranges.

Today is the last day to join Simplified School Lu

Today is the last day to join Simplified School Lunch.
For years, I felt like I was spinning all my wheels, trying to make healthy meals work for myself and my family AND keep up with life itself.

The struggle was real and exhausting.

This is why I created Simplified School Lunch.

Trying to make healthy meals work, as a family in today's world, can be a real struggle.

This is why we need a plan. We need routines and systems that simplify healthy meals.

This is what Simplified School Lunch is all about.

It's about helping families find simplicity and ease in making school lunches and healthy meals work for their family. Here are a few examples—scroll to read about how these amazing families are simplifying healthy lunches and meals.

I would love to have YOU join us. Today is the last chance to join. Simplified School Lunch closes tonight at 11pm EST. Google “Live Simply Simplified School Lunch” or go to the link in my bio @livesimplymom . See you next Saturday in our first live coaching session!

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