Food Advertising by

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash

Looking for a Whole 30 or paleo-friendly recipe the whole family will love? Try chicken alfredo with roasted broccoli and spaghetti squash. 

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash, Whole30 Friendly, Paleo Friendly #whole30 #paleo

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash


  • 3lb spaghetti squash
  • 2 heads of broccoli
  • 2 lbs. of chicken breast
  • 1 stick of butter
  • 1 cup of heavy cream
  • ½ lb. parmesan cheese
  • 3 cloves of garlic
  • 32 oz chicken stock
  • salt and pepper to taste
  • basil (optional)


Preheat your oven to 350.

Turn your slow cooker on high and place your chicken inside. Cover with water or chicken stock. I prefer to use chicken broth or stock because it helps the chicken stay moist as well as adding a nice flavor. However, this time I did not have any chicken stock so I covered with water and added some chopped up onion, garlic, and a little bit of olive oil. You’ll cook this on high for 2 hours.

After you have gotten your chicken into the slow cooker you’re going to start on your spaghetti squash. Use a knife to poke holes all around your squash. Place on a cookie sheet or roasting pan and bake for an hour and 15 minutes.

While you’re waiting for your squash to cool, break your broccoli into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper. Place on a cookie sheet or in the roasting pan. Turn oven up to 400 and roast the broccoli for about 20-30 minutes. The tops will be a bit brown, but not burnt. Set aside.

Roasted Broccoli

Press and finely chop your garlic cloves. It’s best to let it “air” out for at least 10 to 20 minutes. In a medium saucepan melt your butter on low heat, then slowly add your cream whisking all the while. Turn your heat up to medium.

Once the mixture is heated through, grab your block of parmesan and start grating your cheese into the pan. Stir every so often and continue to grate all of the cheese. Add salt and pepper to taste and basil. Turn your heat back to low and stir often for 10 minutes or so. I add my garlic at the end because it retains more health benefits the less it’s cooked.

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash

When your squash has cooled enough, cut it in half. Scrap out the seeds and middle part, discard. Use a fork, starting at the side and shred the squash. It naturally forms “spaghetti” like strands.

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash

Your chicken should be done at this point. Take one piece out at a time, place on a large cutting board and use 2 forks to shred the chicken into large chunks. I divide the shredded chicken in half. I use half for this dinner and store the other half for another dinner or to snack on throughout the week.

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash

Now you just put everything together. Place some spaghetti on a plate, add chicken, broccoli, and cover with sauce. Enjoy!

Chicken Alfredo with Roasted Broccoli and Spaghetti Squash

This chicken alfredo was so delicious and it’s so good for you. It’s very kid friendly as well, not only did my children love it, my cousins, who are notoriously picky eaters, ate it all.

Looking for more ways to get picky eaters to eat healthily? Check out Encouraging Kids to Eat Healthy Food.

Gluten-Free Holiday Treats

A gluten-free diet doesn’t mean you can’t enjoy treats during the holidays. Try these gluten-free holiday treat recipes, you are sure to love them!

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

The holidays are full of delicious treats, cookies, cakes, pies, and more. If you are avoiding gluten it can be hard to be around all of these treats.

Having gluten-free holiday treats available makes the holidays more fun. Even if you aren’t gluten-free you likely know someone that is and having these recipes on hand is great in case you are going to a party or want to bake a fun treat for your gluten-free friend.

Gluten-Free Holiday Treats

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Additional Resources: 6 Tips for an Eco-Friendly Holiday Party

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Additional Resource: 101 Christmas Cookies Recipes

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Gluten-Free Holiday Treats, Gluten-Free Desserts, Gluten- Free Cookies, Gluten-Free Christmas #GlutenFree #ChristmasCookies

Having trouble finding gluten-free ingredients? Find them and save money by shopping at Thrive Market


Delicious Smoothie Recipes

Smoothies are a quick and easy breakfast, snack, or even a light lunch. It’s a great way to eat more fruit and veggies. 

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies, Vegan, Organic, Low Carb, Dairy Free

Fruits and veggies can help fuel your body and give you natural energy. Many of us also struggle to eat enough produce. Smoothies are a great way to get some extra fruits and veggies. Also great for picky kids.

Another great thing about smoothies is you can use up produce that is about to go bad. Overripe bananas, slightly wilted greens, and any produce that you don’t really want to eat raw but is still good can be used up in smoothies.

Smoothies don’t have to be fancy, even if Pinterest makes us think they should be. The Produce Mom has a great infographic with easy smoothie ideas for when you don’t have all the fancy ingredients laying around. Basically you need some fruit and liquid. You can also add veggies, healthy protein powder, yogurt, and even some nut butter. The options are endless and it’s fun to experiment.

If you are getting bored with the smoothies you’ve been making or want some inspiration here are some delicious smoothie recipes. Remember you can easily replace ingredients in these recipes, it’s not baking so nothing needs to be very exact.

Delicious Smoothie Recipes

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Smoothie Recipes, Delicious Smoothies, Green Smoothies, Healthy Smoothies

Find More Smoothie Recipes

Looking for even more smoothie recipes? Check out these great cookbooks.


Encourage healthy eating habits for your kids by teaching them how to cook. The Kids Cook Real Food eCourse can help your kids learn the skills they need to eat and cook healthy food.

Chunky Chicken Soup

Cooler weather for me means loads of soups, stews and chili. I am slightly obsessed with my slow cooker. I find it fascinating that you can just throw some meat and veggies inside, go about your business and come back to a delicious home cooked meal. It’s nothing short of magical. This recipe is as easy as it gets. It’s one of my go-to meals no matter what season. I’ve shared it with family and friends and everyone always raves about it. I hope you enjoy it as much as my family does.



  • 2 onions
  • 6 cloves of garlic
  • 1 bunch of carrots or 1 lb bag of baby carrots
  • 1 bunch of celery
  • 2 lbs of chicken thighs
  • 32 oz. broth ( I use Pacific brand vegetable broth or bone broth if I have it but any stock or broth will work)
  • 1 can of coconut milk ( I prefer Native Forest organic brand, bpa-free can)
  • Poultry Seasoning ( I use a jar of Litehouse freeze-dried poultry season, but alternatively you can use a couple tablespoons of regular poultry seasoning)

Now comes the hard part.


  1. Chop all your veggies into bit sized chunks.
  2. Place veggies, then the chicken in the slow cooker.
  3. Throw in your seasoning
  4. Pour in your broth and coconut milk
  5. Cook on low for 4 -6 hours. It’s generally ready at the 4 hour mark but you can leave it on low for as long as you like. I leave mine on low until it’s gone, usually a day or two. It just gets thicker and tastier!

Let me know if you try it and like it! If you make any modifications I’d love to hear about those as well. Enjoy!

Share your thoughts in the comments below or on our Facebook page.  


Perfect Summer Chicken Salad

I’ve seriously been craving some chicken salad. I’m pretty sure it’s the barrage of Subway commercials advertising their version. As with most things, I can make it better. That’s not arrogance, it’s the truth. I’ve perfected mine over the years. I use fresh organic ingredients and make my own mayo. I swear I’m not crazy! Don’t worry, it doesn’t take very long and it’s really simple.


  • 1 lb. of chicken
  • A couple cloves of garlic
  • 1 tsp. poultry seasoning
  • 1 T. salt
  • 4 cups of water
  • Handful of grapes
  • 2 small to medium sized apples
  • 1/2 cup- full cup of nuts (more if you like a lot, less if you don’t, I used almonds and walnuts because that’s what I had but I use pecans just as often.)
  • 1 stalk of celery
  •  1 or 2 tablespoon of butter or coconut oil
  • 1 tablespoon of rosemary
  • 1/2 cup of homemade mayo
  • A bit of red onion (optional)


  1. Place all those ingredients into a pot and bring to a boil. Simmer for 10 minutes, then turn the heat off and cover. Let the chicken finish cooking for another 15 -20 minutes.
  2. While the chicken is cooking, chop the following; grapes, any color will do, apples, again any color, nuts, celery, and red onion.
  3. When your chicken is finished place in a bowl and use 2 forks, or your hands, to shred it into chunks.
  4. Next melt the butter or coconut oil in a sauté pan and add your chicken and a tablespoon of rosemary. Toss lightly on medium heat for a few minutes.
  5. Let it cool all the way and then combine your chicken and everything you chopped.
  6. Now, add about a ½ cup of  homemade mayo and stir until combined.


Done and done. I recommend that you cover and refrigerate for an hour or more to let the ingredients meld well. When you’re ready to serve spoon into romaine “boats”. I generally don’t eat grains but I’ll be honest and tell you that when I was at the grocery store these butter croissants in the bakery were speaking to me. I couldn’t resist and I made a little sandwich. It was absolutely delicious and the perfect summer chicken salad. I hope you enjoy!

Share your thoughts in the comments below or on our Facebook page 


Local Farmer Spotlight: Acadian Family Farm and Spring Greens, Prosciutto, and Olive Salad

We are starting a series of articles featuring local Oklahoma farmers and vendors. Today, we start with a look at Acadian Family Farms in Fort Cobb Lake, Oklahoma. Acadian Family Farm is a 80 acre certified organic farm owned and operated by Rod and Nanette Ardoin. This spring they are growing 27 different vegetables.


Some of their green onions and lettuce growing on the farm.
Photo Courtesy: Acadian Family Farm

Their farm was certified as an organic farm in March 2013. I have been a member of Acadian Family Farms’ CSA program since early 2012. Nanette and Rod have a passion for what they do. After all, they have over 30 years experience in farming. Here’s a sample of what I recently received in one of my CSA boxes.

What in the Box? My Spring CSA Week 1 - Our Little Family Adventure

Spring CSA Box: Bok Choy, Arugula, Radishes, Mesclun Mix, Romaine Lettuce Mix, Pea Shoots, Dinosaur Kale, Purple Basil, Cutting Celery, and Dill
Photo Courtesy: Our Little Family Adventure

Their products are available at several locations around the state. They include:

For more information about Acadian Family Farm you can visit their website.

Spring Greens, Prosciutto, and Olive Salad - Our Little Family Adventure

Two of the items I’ve received in my Acadian Family Farm CSA box are spinach and arugula. These are two great seasonal spring vegetables. When using these greens, you want the flavor and freshness to shine through. This salad showcases the flavor of arugula, also called salad rocket. If you’re unfamiliar with arugula, it has a rich peppery flavor. That flavor is complemented with a simple red wine vinaigrette, crispy prosciutto, and Leyden cheese. Leyden cheese is a Dutch style Gouda cheese with cumin seeds. The cumin seeds provide a smoky, earthy flavor to the cheese and to this salad.

Spring Greens, Prosciutto, and Olive Salad

  • 3 slices of Prosciutto
  • 2 cups spinach, roughly chopped
  • 2 cups arugula, roughly chopped
  • 1 cup black olives, halved
  • 1/3 cup shredded Leyden or Parmesan Cheese
  • 1 Tablespoon Red Wine Vinegar
  • 2 1/2 Tablespoons Olive Oil
  • 1 teaspoon honey
  • Pinch of salt
  1. Heat a large skillet over medium heat. Place the prosciutto slices in a single layer and cook until crispy, about 4-5 minutes. Remove crispy prosciutto and thinly slice and then chop. Set aside.
  2. Combine the spinach, arugula, and black olives in a large bowl.
  3. Combine  the vinegar, oil, salt, and honey in a lidded jar. Shake to combine dressing.
  4. Pour dressing over salad greens and toss until well combined. Add chopped prosciutto and shredded cheese. Serve.

4 Servings

Fore more recipes using seasonal ingredients or to see what is in my CSA box each week, visit my blog Our Little Family Adventure. If you are a local farmer, producer, or vendor and would like to be featured, please contact me at nic98omo@hotmail.com.

Share your thoughts in the comments below or on our Facebook page.


Chocolate Cherry Adventure Snack Bars

It’s finally beginning to look and feel like spring. The temperature is rising and people are getting outside. My family has been out more enjoying this warmer weather. Have you?

Like most people, my family is on a budget. So we save money wherever possible. One way to do that is by making our own snacks and bringing those snacks with us when we go out. Having three children, someone is always hungry. Having healthy snacks on hand helps prevent us from having to stop at a store or restaurant every time hungry cries begin.

The recipe I’m sharing today is for our Chocolate Cherry Adventure Snack Bars. These are similar in taste and texture to a Lara Bar. They are gluten-free, sugar-free, dairy free, and 100% delicious! I hope you enjoy them as much as we do!

Cherry Chocolate Larabars


  • 1 cup almonds
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1 1/4 cup sweet and tart dried cherries
  • 30 pitted dates
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract


  1. Place the almonds in a blender or food processor. Pulse until finely chopped.
  2. Add the cocoa powder and salt. Pulse a few times to incorporate.
  3. Add the cherries, dates, honey and vanilla extract. Pulse until a dough forms.
  4. Line a 8X8 baking pan with parchment paper. (Note: If using a silicone baking pan, you do not need to line with parchment paper.)
  5. Remove Lara Bar mixture from blender or food processor and press down into the pan. Be sure to pack it in firmly.
  6. Refrigerate for at least 1 hour.
  7. Slice into squares and eat. Any leftover bars can be keep in the refrigerator.

Share your thoughts in the comments below or on our Facebook page.


Easy Homemade Sausage Patties

If you’ve been following my Whole30 posts you know that I can’t have any sugar or other food additives. If you are a label reader you know it’s nearly impossible to find sausage from the store that doesn’t have sugar. Other frequently seen ingredients include mechanically separated turkey ( the cousin of  “pink slime” ), soy protein concentrate (soybeans, so they can use less real meat), sodium phosphates (another salt that’s been associated with kidney damage), dextrose (a form of sugar), sugar (more sugar), MSG (another salt), sodium diacetate (still more salt!), BHT( a preservative ) and caramel color (an artificial coloring containing two substances believed to cause cancer).

That is NOT what I want in my body! What’s a girl to do for breakfast that can’t have eggs, due to an allergy, or breakfast meat for breakfast? There aren’t a lot of options.

The addition of breakfast into my daily routine has been one of my hardest struggles this last month but it’s a Whole30 requirement.  The plan calls for eating something within an hour of waking. I was always a coffee not food kind of girl I started out by re-heating leftovers. This is a great option, especially if you’re short on time or you don’t have anything prepared. However, it’s not always satisfying to someone that enjoys breakfast food. I had to rethink my idea of breakfast and come up with something delicious and compliant to get me excited about breakfast.

Over on the Whole30’s website there is a forum for people thinking of or currently doing a Whole3o. It’s a fantastic resource. Connecting with people all over who have gone through this journey and have great ideas. Someone mentioned making their own sausage patties using ground pork or chicken and seasonings. I jumped on that idea! Next time I was at the store I went to pick up some ground pork. I couldn’t find any pork that wasn’t made with a “signature solution”. I’m not sure what that means, but it doesn’t sound appealing or compliant. I just went to my old stand-by, lean grass fed beef. I googled breakfast sausage seasonings. What I like to do when I’m trying a new idea or recipe is look at a lot of them, see what they have in common, and then come up with my own based on what I like. This recipe has been tried a few times, been added too, and tweaked. Honestly I’ll probably continue to make it differently every time.

Jessica’s Sage Breakfast Sausage Patties


  • 4lbs lean grass-fed ground beef (feel free to use pastured pork or chicken)
  • 1 onion
  • 1 green bell pepper
  • 4 cloves of garlic
  • sage
  • garlic powder
  • onion power
  • paprika
  • salt and pepper
  • smoked chipotle (optional)

Chop your onion, garlic and bell pepper very finely, I use my food processor and pulse until it’s a consistency I’m happy with. In a nice big bowl put all 4 pounds of your ground beef and add your veggies. I used about a tablespoon of each of my seasonings, less of a the chipotle seasoning. You would want to add more or less for how much heat you want. Mix it up well with your hands.


Then form into patties. Make them a decent size, think hamburger patties, but thin, they will puff up when you cook them. I lay them on wax paper, layer them up and  freeze. Once they are frozen I tore each stack out and put them in individual bags. This made me 42 patties and I froze 6 together so I have sausage for 7 days.


Whenever you’re ready to eat take them out of the freezer and microwave for 30 seconds. This will make it easier to break them apart. Cook on a medium to medium-high heat for about 4 minutes on each side. I serve them up with a roasted green veggie and sweet potato hashbrowns. Yummy!


Share your thoughts in the comments below or on our Facebook page.

Easy Chicken Dinner

You know what my favorite recipes consist of? As few ingredients as possible! When I look in a cookbook or a recipe to try on Pinterest, I’m always intimidated by recipes that have a mile long ingredient list. No one has the time or the money to scour their grocery store for 35 things, 12 of which they’ve never heard of and then pay out a ridiculous amount of money for a dinner you have to cook yourself. Have no fear my friends, I have a super simple, amazingly fast, healthy recipe for you today. Oh, and did I mention delicious?! It’s also Whole30 and paleo friendly, if you’re into that kind of thing.


Things you’ll need:

  • 1 lb of chicken tenderloins (or any cut of chicken cut into smaller pieces)
  • 3-4 florets of broccoli
  • 1 sweet red bell pepper
  • 4 cloves of garlic
  • 3T. of extra virgin olive oil
  • salt and pepper
  • lemon (optional)
  1. Preheat your oven to 350
  2. Cut up your broccoli into bite-sized pieces.
  3. Cut your red pepper into strips and then in half or thirds.
  4. Smash and chop your garlic
  5. Now throw all of your ingredients into a gallon sized bag or a large bowl with a lid. Add 2 T of your oil, salt and pepper. Toss well, until everything is coated with oil. Place on a cookie sheet or in a glass baking dish.
  6. Bake at 350 for 15 minutes. Remove your chicken and wrap in foil to keep warm. Turn the oven up to 400 and cook your veggies for another 10 mins or so. The tops will start to brown a little.
  7. Take the veggies out of the oven, add the chicken. Drizzle another tablespoons worth of oil over it all and squeeze half the lemon, toss lightly and serve.


This takes about 30 minutes from start to table. It’s one I tend to cook when I’m tired and I just need something quick and easy. I generally have all the ingredients on hand but I have modified in different ways. I’ve subbed sirloin for the chicken, cauliflower or fresh green beans for the broccoli. Basically what I’m telling you is toss anything in a decent quality olive oil and bake it for half an hour and it’s delicious. I promise!


Natural Thanksgiving Recipes from Around the Web

Thanksgiving is this week! It’s hard to believe it’s already here. If you haven’t figured out what you are making yet, you are in luck. Below are lots of yummy recipes to try out this year. All of these recipes are natural and easy to make organically.

Garlic Lime Roasted Turkey with Cornbread Chorizo Stuffing, this turkey looks quite tasty. And the stuffing is sure to be so much better than a boxed stuffing.

Simple Roasted Turkey, this is a very classic roasted turkey recipe. It’s a great recipe if you are new to cooking the turkey.

Green Bean Casserole, no canned soup found on this ingredient list. In place of soup it uses homemade alfredo sauce for a unique twist on this classic Thanksgiving dish.

Mashed Potatoes, you will ban instead mashed potatoes in your house after making the real thing. Don’t forget the homemade gravy.

Company Sweet Potatoes, this recipe sounds quite easy and tasty.

Roasted Brussels Sprouts with Lemon and Parmesan, this recipe has been getting rave reviews.

Cranberry Sauce, canned cranberry sauce has become a staple for many families but did you know making your own is super simple? It can be quite impressive to bring homemade cranberry sauce to your Thanksgiving dinner and you don’t have to tell anyone how easy it really was.

Cran-Applesauce, another great option for homemade cranberry sauce.

Pumpkin Bread, don’t feel like making a pumpkin pie but want a pumpkin dessert? Why not try this quick bread? The recipe makes three loaves so it’s great for a crowd.

Pumpkin Brownies with Maple Glaze, here is another tasty looking pumpkin dessert that just screams fall.

Toasted Pecan Butter Cake, pecans are in season and a local favorite. Pecan pies are common around here but why not try something different this year with a Toasted Pecan Butter Cake?

Butternut Squash Pie, this award winning pie is sure to be a hit at your Thanksgiving meal.

Apple Cranberry Crumb Pie, a unique take on an apple pie that is even more festive.

And don’t forget your dogs this Thanksgiving, some leftovers will make your dogs tummy hurts. Skip table scraps and give them there own dog friendly treat, homemade sweet potato chew treat.

What’s on your Thanksgiving menu this year? Share below or join the conversation over on our Facebook page.