Recipes - Live Simply

livesimplymom

August is on the horizon and I’ve honestly never

August is on the horizon and I’ve honestly never been more excited about this month. This isn’t how I usually feel about August, the month that ends summer vacation for the kids, but after months of lacking any sort of routine and normalcy, I’m excited to get back into some sort of consistent schedule. I know this routine and schedule may look different over the next few months, especially as many of us navigate what the school year will look like, but one thing is for sure: school (whether this is homeschool or virtual school or a classroom setting) requires routines and consistency with a schedule. <<—something I’ve struggled with over the past few months and crave right now. One of the routines that works for us, particularly during the school year, is food prep. Prepping just a few foods for the week to come gives us options for breakfast and lunch and means we spend less time in the kitchen throughout the week. If you’ve been around here for a while, you know that I promote simplicity—so this means approaching food prep in a simplified way. For me, this means focusing on food components (versus meal prep) that can be mixed and matched to build meals (shredded whole chicken, cut veg, hardboiled eggs, muffins, etc). One of my favorite foods to prep is muffins. They’re quick and easy to make (pictured here is the sourdough banana bread muffin recipe on the blog) and can be paired with many different breakfast options to keep things “spicy” throughout the week (eggs, smoothies, yogurt and fruit...) and they also work as a snack and in the lunchbox. And they freeze wonderfully so I can “cook once, eat multiple times.” Anyway, I’m not sure if this post is about muffins or routines or August or back to school, but nonetheless, I think you get it 😘.

Do you make homemade popsicles? ⠀⠀⠀⠀⠀⠀

A cheeseboard is my summer love language. And I’

A cheeseboard is my summer love language. And I’m convinced it should be yours, too. Here’s why...

1. A cheeseboard offers a much needed break from cooking. Right now, after spending the last few months cooking EVERY single meal at home, I’ll take all the cooking breaks I can get. A cheeseboard is just that: a break from cooking but without compromising a satisfying and nourishing meal.  
2. Everyone is happy. There’s always something to enjoy on a cheeseboard, even for the pickiest eater. This serving style encourages exploration in children (and adults) because they’re in charge of what they choose and the beautiful presentation scores some mega points. Remember, we eat with our eyes first! 
3. The kids can totally take charge of this. With the kids home right now, encourage them to help in the kitchen. Ask them to wash summer fruit for the platter, assemble the platter, and even pick out some veg at the market for a weekly cheeseboard dinner (or lunch or snack).  
With a wedge or disk of cheese and a few random pantry and/or fridge items, a quick and nourishing meal or snack can be assembled in just minutes.

Of course the star of the show is the cheese. A favorite in our home is the plain and simple Ms. Natural goat cheese from @cypressgrovers. A cheese that’s tangy and tart and crafted from the highest quality goat’s milk. It’s a versatile cheese as it pairs well with many different summer flavors, from fresh herbs to summer berries.

We love to spread Ms. Natural on crackers or toasted baguette and enjoy as-is or top with summer berries mixed with fresh mint. Easy and simple.

What’s your favorite way to make a summer cheeseboard?

#CypressGrove #MsNatural #sponsored #cheeseboardsfordinner

Breakfast on repeat: sourdough toast + 🥑 mashed

Breakfast on repeat: sourdough toast + 🥑 mashed with 🍋 and salt + a layer of @cypressgrovers Ms. Natural goat cheese + radish and sprouts. Usually served up with an egg. Inspired by @cremacrema amazing avocado toast.

Ever feel confused about what or how you should ea

Ever feel confused about what or how you should eat? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You're not alone. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
One decade we're told to avoid eggs and fat, the next decade we're told fat and eggs aren't bad. One day we're told whole grains are a superfood, the next day all gluten is evil. And then there are the hundreds of diet books released each year, all which seem to hold the "secret" to eating.
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I CAN'T KEEP UP! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's no surprise that figuring out what’s healthy and what we should eat feels awfully complicated in 2020. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Figuring out what and how to eat wasn't always this complicated. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Imagine with me, just 80 years ago, grocery stores and fast food restaurants didn't exist on every corner. People weren't confused about what to eat. People ate what they had always known...
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real food! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the past 80 years, our food system has gone through a change like never before. Many changes are amazing. I love my electric oven and fridge. As Michael Pollan says in Cooked (this book was turned into a documentary on Netflix--highly recommend), “Industrialization isn’t bad. But when we cut corners and forget why we did something for so long, we end up hurting ourselves.”
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For thousands of years, (healthy) people have prepared foods in certain ways and for certain reasons. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Over the past 80 years, we’ve cut big corners and listened to advertisers and lobbyists (versus tradition) tell us what to eat and how to eat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
As a result, we’re now confused about food and incredibly sick.
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Maybe our ancestors knew what they were doing? Maybe tradition is important? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is what real food is all about. It’s about returning to a traditional way of eating. To a way of eating (the only way of eating) that nourished healthy families for thousands and thousands of years.

If you’re like me, it’s way too easy to get in

If you’re like me, it’s way too easy to get into a salad rut. I’ve teamed up with @cypressgrovers to share a salad to spice things up this summer. This salad is the perfect blend of fresh greens, leftover bread, stone fruit, and soft goat cheese.
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ARUGULA, PEACH, GOAT CHEESE SALAD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
-few handfuls of arugula (about 5 packed cups) -2 cups sourdough croutons -1 ripe peach, cut into slices -4 ounces Cypress Grove Humboldt Fog -salt and pepper -tahini vinaigrette dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀
First, make the croutons. Cut a few slices of days-old sourdough bread into cubes. Toss with 2 tablespoons of extra virgin olive oil and a few pinches of salt, then toast at 375F until crisp (about 20 minutes). Allow the croutons to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Next, make the dressing. Combine 1/3 cup extra virgin olive oil, juice from 1 lemon, a splash of apple cider vinegar, 2 TB tahini, 1 minced garlic clove, 1/4-1/2 tsp salt, and pepper to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Finally, cut the goat cheese, Humboldt Fog, into slices. Humboldt Fog is one of the most award-winning and recognized cheeses in the US — it's definitely a winner in my house! This soft goat cheese features a distinctive ribbon of vegetable ash. It’s best to serve cheese at room temperature, so let the cheese rest on the counter for a few minutes before cutting.
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Assemble the salad: add the arugula to a large bowl, followed by the cooled croutons, peach slices, and Humboldt Fog slices, a pinch of salt and pepper, and a few drizzles of dressing. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#sponsored #CypressGrove #HumboldtFog

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