I had a big response/request to share this recipe when I posted about making it on instagram. I know some people like to bookmark/save blog links vs insta stories so I’m sharing it here.
This recipe came into my awareness through a magazine (Costco–via Kim Holderness’ new cookbook “Everybody Fights”) …and was pinned on my pantry door in preparation for my postpartum season with Nellie… “Chicken anxiety tortilla soup” was the original title-and I loved what was in it–knowing I might doctor it up a bit. The secret/surprise ingredient from the original recipe is a can of coconut milk…gives it just a creamier edge & blends perfectly with the hotter flavors of the soup–I think it’s the right balancing act, and packs a nutritional punch too, perfect. The spices in it are what gives the recipe its name—cumin and tumeric are known for their calming effect even while warming the blood—this is a perfect soup to make for a momma in her postpartum phase–the collagen & nutrients of the bone broth, the soft veggies of all kinds & the easy to digest & warming palette (spices) make this perfect for her. If you’re trying to sneak more veggies into your kids–or husband–they will never guess that this is loaded with goodness
So if you’re like me…and value the benefits of a home-made bone broth—then grab your organic rotisserie chicken, strip the meat off, and make your bone broth the day before (or in the afternoon if you’re planning this soup for dinner). It calls for 2-3 cups of broth, which is about half what you’ll get from simmering your chicken bones on low for 3-4 hours (and hence, why I offer a generous doubling of this recipe–it keeps well & just seems to get better the second time you warm it up!)
This recipe got some of it’s additions from my kitchen (the peppers) because we were using them for part of my brand update photo shoot (can’t wait to share more soon!)…and of course they weren’t going to waste. I adore the bright color & bright taste they add to this, after some mellowing by sauteeing, of course.
Fall Calming Chicken Tortilla Soup
*4-6 cups of bone broth, homemade or from a container *depends on how *soupy* you like it, and how much of each of the below you add…
*1-2lbs cooked chicken, cut/shredded finely
*1 can (13.5 oz) coconut milk
*2 zucchini
*2 cups carrots, chopped (I used baby carrots to save some steps)
*1 can 28 oz organic diced tomatoes, drained
*4-5 mini peppers–orange, red, yellow, well chopped
*2 medium onions, chopped
*4 garlic cloves, minced
*2 tsp ground cumin
*2 tsp ground tumeric
*2 tsp smoked paprika
*Salt & pepper to taste
*Olive oil for sauteeing veggies
Get the broth warming, and throw in the chicken & coconut milk. Saute the veggies in batches–I did onions & garlic with zuchinni, carrots seperate, and then peppers, since cook times vary to get them soft. Add to soup. Throw in your spices & simmer for 30 min while you take a brisk fall evening stroll or toss the football in the yard with your kids.
Serve with sour cream, avocado slices and/or shredded cheese, and tortilla chips—either on the side or crushed up in the soup, depending on your preference.
Cheers! Enjoy this warm hug of fall comfort in a bowl, from my kitchen to yours.
If you’re like me, Christmas mornings always feel FULL…our focus is always on being together, opening stockings, gifts & relaxing to enjoy each present & moment with our families. In our house, 4 little ones & next year…5, means I want to be fully present to the beautiful chaos rather than in the kitchen on Christmas morning. Of course, we want to eat a delicious brunch once we’re done opening gifts, but it’s nice when the majority of the work is done in advance.
In this case, I made the quiche & the coffee cake the day before, and we re-heated on the big day. My family is also obsessed with biscuits & gravy, which comes from their dad’s Southern roots & is a tradition I accept because he takes responsibility for it 😉
I will share a link for that simple recipe too, in case it inspires you.
Christmas brunch menu
*Festive Quiche (recipe below)…just choose red & green veggies and voila.
*Fruit platter (we went with a red & green fruit theme, and some family favorites like cantaloupe & pomegranates…do what your crowd loves best)
*Sour cream coffee cake (recipe below), one from my childhood, moist & incredibly good.
*Side of bacon or sausage if you have meat lovers in the crowd
Christmas morning memories are some of the best there are…I hope these recipes & ideas help you have a peaceful, beautiful & truly inspired morning with loved ones.
All my love,
maddy
Sour cream coffee cake
Ingredients (filling):
1/2 c packed brown sugar
1/2 c finely chopped nuts
1.5 tsp ground cinnamon
Ingredients (cake):
3 cups all purpose flour
1.5 tsp baking powder
1.5 tsp baking soda
3/4 tsp salt
1.5 cups granulated (I used raw) sugar
3/4 cup butter, softened
1.5 tsp vanilla
3 large eggs
1.5 cups sour cream
Ingredients (glaze):–optional (I find it plenty sweet & delicious without this)
1/2 cup powdered sugar
1/4 teaspoon vanilla
2-3 tsp milk
Directions:
Pre-heat oven to 350. Grease bottom and sides of 10×4 inc angel food cake pan, 12 cup fluted tube pan, or 2 9×5 in loaf pans with butter or coconut oil/shortening. In a small bowl, stir all filling ingredients until well mixed; set aside. In a large bowl, stir flour, baking powder, baking soda, and salt until well mixed, set aside. In another large bowl (ideally kitchenaid to make it easier), beat sugar, butter, vanilla and eggs on medium speed for 2 minutes, scraping bowl occasionally. Beat about 1/4 of the flour mixture and sour cream at a time, alternating, into sugar mixture on low speed until blended.
For pans: if using a round pan, spread 1/3 of the batter in pan, then sprink with 1/3 of the filling, repeating 3 times. For loaf pans, spread 1/4 of the batter in each pan, sprinkle 1/4 of filling, then repeat, once.
Bake angel food or fluted cake pan about 1 hour, loaf pans about 45 min or until toothpick or knife inserted in center comes out clean. Cool 10 min in the pan on wire rack. Tastes amazing warm and equally amazing reheated the next day!
Breakfast Quiche
Ingredients:
1/2 a red bell pepper, diced & roasted
1 cup spinach or kale, lightly sauteed to soften
1 pie crust (pre-made is fine, we’re trying to simplify 😉 For GF, you can find GF crust, or make your own, or omit the crust entirely, it will still be incredible.
4 large eggs
1/2 c heavy cream
3/4 c milk
1/2 c shredded swiss cheese
1 small onion, finely chopped
salt & pepper
optional: 4 slices bacon, cooked, or 2-3 sausage patties if you want to add meat. It’s delicious either way!
Directions: Preheat oven to 400. Line pie pan with crust, and bake for 8-10 minutes. Mix cheese, eggs, cream and milk together. Once the pie crust is cooling, add onions, veggies, meat, and the wet ingredients, salt & pepper. Bake for 10 minutes at 400, then turn oven down to 325 and bake for approx 45 more min…quiche will be golden brown & bubbling when done. Let cool for at least 1 hour before serving. I suggest making it Christmas eve, and then reheating at 300 for 20 min on Christmas morn! Bon Appetit!
If you make these dishes, tag me @maddypidel on insta or with hashtag #inspiredeats.
Maddy’s note: this is my 100th blog post! I had no idea when we started this humble project a few years back, where it would take us, and how much we would enjoy the process. Thanks to all you faithful readers, and a huge shout-out and thank you to my sister Annie, my talented editor.
This post was featured in the Theology of Home roundup on August 5, 2020.
Our humble garden has been changing the pace of our summers for four years now.
It started as a fun project that we took on when moving to the “country,” and has become something we look forward to each year. The first year was a lesson in many things, but mostly in eagerness. We enjoyed building the beds and planting a large multitude of different seeds and seedlings, only to realize we could overcrowd the plants, and that we had alot to learn about tending them into a fruitful harvest.
When I started my gardening habits four years ago, I was in a season of mild postpartum anxiety (PPA) and was generally overwhelmed. Adjusting from two to three kids was hard for me, and on top of that, we had made a big (wonderful) move to a more rural lifestyle, out of the crazy hustling pace of New York City. It was a lot of change, and I needed a full reset of the pace that I’d grown accustomed to. I knew that life could be simpler, slower, and richer in little ways, but I struggled to relinquish the cultural pressures of hustle, “more,” and “instant,” and my kids did too.
As we learned to tend our plants that first summer, I saw a shift in all of us. Of appreciation for simple daily miracles, of slowness, of wonder at the beauty of our world, and at our chance to cultivate a small corner of it.
Over these four summers, we’ve spent some beautifully memorable hours prepping, tending to it (though we’re very low-maintenance about it relative to some expert gardeners), and of course, harvesting, as we are now in July and August.
There are cherry tomatoes we eat like candy, herbs for nightly dinner enhancements (and cocktails, of course), and other things like cucumbers and zucchinis, eggplant, bell peppers, that appear almost overnight and miraculously…the growth can almost be seen if you watch closely. It reminds me of how it feels to watch my children, ages almost 10 to 18 months, growing before my eyes with the simple ingredients of summer: food, sunshine, and long hours of play.
In a culture that emphasizes and values consumption over all (think our overflowing homes, netflix subscriptions and screen consumption, constant need for new, different, the way social media fans the flames of need cycles), I know that our humble attempt to grow a garden is something that helps me pause. To lean towards other values. Of cultivation, care-taking, and a slower pace of life.
Why we garden: some thoughts
Gardening is an excellent form of the “unplugging” and resetting that we all need, especially in the midst of a year that has challenged everything about our sense of normalcy.
In the past, we, like many other families, have gone down the path of summertime crowding and the “consumption” of experiences like camps, activities at the library, and vacations away. I’m still sometimes guilty of falling prey to this, but the presence of our garden and the life flourishing right there in that patch, pulls me back to a more grounded reality, helping me relish staying home and living expansively within our spaces.
A book that I read last summer drove home this perspective from another angle. There are some nearly forgotten values that we would do well to build our lives on—sustainability, cultivation, peace, patience, and a long-term perspective. Cultivating these values leads us to make decisions that have positive ripples for years and decades to come.
I don’t know how much my kids will remember of all of this, or if they will cherish home grown foods or choose to plant a garden in their future lives, but I do know that they take so much pride in the veggies they are growing here today. They eat them willingly, proudly tasting the fruits of their labor, and I believe they have a deeper sense of wonder and appreciation for the earth and its fruits knowing the process that we go through, from seed to harvest.
Living in tune with nature’s rhythms
When we start our seeds in the frigid April air of Connecticut or buy our tiny seedlings from local farms in May, we are committing with hope and joy to the cycles of the year; the long hot days are soon to come.
And in August, when the cherry tomatoes are bursting with ripeness and we walk by and pop them in our mouths as we wander around the yard, it’s a reminder of the goodness of each season and of just how much the little things, simple and fleeting as they may seem, can truly mark and ground our lives. (Do you think we would appreciate juicy summer tomatoes the same way if every day was hot and tomato season was year round? I doubt it.)
When we get a sudden, strong, mid-afternoon summer storm, I sigh happily knowing that nature is doing its watering (even if it means we have to get creative with our rainy day plans). There’s a bigger life cycle at work that we’re tapping into. There’s something to be said for living with these seasonal rhythms that remind us, a time for everything and everything in its time.
This year, the four kids each had the chance to be responsible for designing and tending to one of the garden beds as we built. They enjoyed every aspect from moving soil, picking out seedlings from a local organic farm, and planting their selection of herbs, veggies and flowers. It was a process that kept us happily busy for long spring days, and now they burst with pride when picking veggies for dinner or showing yard guests the growth of their gardens.
Keeping it simple
All these plants really need are good soil, sun, and plentiful water—sometimes rain, sometimes overzealous hose soaks from the kids, or a gentle sprinkler mist, mid-day, that helps punctuate our routines and outdoor time.
The garden welcomes whatever attention it gets, and these plants are hard-wired to thrive. The other day my daughter was having a tough moment and I told her that plants grow and do well when we sing to them. Now I’ll see her pausing in the middle of her play to sing a short song to them (or catch the dragon fly that always linger there) before she goes back to her games.
It’s easy to over-complicate gardening, like anything in life. Or to focus on the results (I have a zucchini plant that is HUGE, but not producing fruit! Puzzling, but I’m going with it). Keeping our expectations for the garden project low has meant that we welcome and relish all the harvest we get, and we stay curious/learn from mishaps or things that don’t turn out as planned.
Creating Space
Turns out–we learned from our beginners’ eagerness the first year, you can definitely over-crowd a garden space, causing nothing to grow very well because each plant is competing for the key ingredients to a good life: sun, water, and soil nutrients.
When I’m pruning my tomato plants, cutting back the stems and growth that, while pretty, will keep the plant from flourishing and producing fruit, I’m struck by the metaphor for our lives. I’ve distilled this metaphor/life lesson into a phrase that’s become a guiding principle of my life (and of my signature life design course): “create space”. In order for the good stuff to flourish (and even before we may fully see it coming to fruit), we have to diligently prune and make room in our lives so that the good fruit can make itself known.
Cultivating patience
As anyone who knows me well can attest, patience is not my strong suit.
Sometimes my impatience leads to gardening catastrophe. Last year I had a great bunch of seeds germinating in my laundry room in trays, and I transplanted them just a wee bit too soon, before it was warm enough…they didn’t make it.
Fortunately, I also have kids who help me grow in this virtue. Tending to little ones (plants or humans) requires ample amounts of patience. Like when I’m teaching my toddler to enjoy watching (not tugging or touching) the green tomatoes, growing in size in June and July, and reminding him to wait until they are perfectly red (or purple) before we pick.
How much more we appreciate and savor the long awaited veggie when it’s finally ripe and ready for the sauce-pan or the salad bowl. And how much more our patience reminds us of the value of what we’re anticipating.
Accepting the times of hidden growth, and of times of blossoming
This year, in our new space, I’ve been marveling at watching the growth up close, and with plot twists. With late frosts and a beach trip, we planted everything pretty late, and the first few weeks it felt like we might never see growth. Between little seedlings trying to survive the elements, some pebbles lovingly thrown at them, sporadic watering, and a child’s attempt to “weed” them, our plantings just couldn’t catch a break. And since this was a new garden plot we didn’t know if it would be the winning combo of sun, shade and distance from roving animals.
But we kept doing all the steps, and trusting the process, more instinctively now, without knowing what kind of a bounty we would get.
Sure enough, after weeks of what felt like incremental growth came a week of heavy daily rains and an explosion of blooms, blossoms, fruits, and veggies just appearing, literally from day to day, before our eyes.
Nothing can prepare you for that sudden shift from nothing to something, from barrenness to fruit, from hopefulness to gratitude. But like everything in life, we have to accept that there are patient, long, dry periods, followed by the beautiful blossoms, fruits of prayer and work and living, that make it all worthwhile, and cause us to marvel: “how could all this bounty have come from such a tiny (hopeful) starting point?”
In the garden, as in life, it feels like a miracle, every time. We simply have to trust and stay present to the process as it unfolds.
Garden rhythms, a slower life
I’m someone that thrives on rituals or daily rhythms. Loose enough (room for adjustments and spontaneity), but structured nonetheless. Moms’ lives can feel a bit chaotic at times, so I look for predictable elements that I can plug into and offer as guideposts to the kids, especially on these long summer days.
Midday naps, morning work and chores, then afternoon simple outings, and predictable morning routines all work for me. Mornings are my best chance to fit in my necessary quiet, recharging moments like an early morning run or walk in nature—sneaking away to be alone with my thoughts.
The rituals of tending to a garden (water, weed, harvest), which I at first saw as yet another thing on the to-do list, has become embedded in how we do summer. When I turn on the hose for a midday garden watering, it often turns into sprinklers and water play. When I take the few minutes needed to weed a bit or harvest, I savor the long evening rays of the sun hitting the garden and their nearby swing, the kids play around me, or I help them harvest without destroying the plants in the process. The pre-dinner ritual is to plan our meal based on what’s ripe and ready to be eaten…and to grab the herbs, veggies and anything else we need to craft our meals.
We live a moment of gratitude for this gift of food growing right here, for our enjoyment.
It’s good to feel connected to the process and helpful to the growth of a garden, but not fully responsible. Like the “soul gardening” I’m doing with my littles.
I can’t imagine summer without these garden rhythms, and I pray that the slower pace of life, and the new rhythms we’ve welcomed (often reluctantly) in 2020, sink deeply into all of us, helping pull us out of our modern busyness & hustle, and reminding us of just how much goodness and beauty lies in timeless rituals of cultivation, care-taking and living in tune with nature.
June…strawberry season…this year it coincided with a big sigh of relief a things start to open up again, and we find new patterns of summer “normalcy”–and of celebrating warm weather (that came late in CT), and being alive after the winter that would never end. And of course, strawberries are the perfect early summer fruit that we’re all craving as the days lengthen & heat up.
We finally did a strawberry patch day at Jones Family farm, after hearing about it for years. Definite summer bucket list for this crew…and the result…LOTS of strawberries…the kids, especially the girls are great pickers! The boys much preferred to romp in the patch and eat everything in sight, and that was wonderful too.
We came home loaded, especially thanks to a mothers helper who was also a dedicated picker 😉 So now the fun decision time…coinciding with fathers day weekend…what to make?
High on the list was strawberry icecream, along with strawberry rhubarb pie, and the desire to attempt Jam for the first time…and along with that, if we had enough left, some strawberry scones for Father’s day brunch. So here we go, sharing the recipes we tried, tweaked, and loved.
I may just want to go back in a few weeks and do this all over again!
The nice thing is, this can easily be made dairy free. Just substitute coconut or almond or a combo milk, and they now have a dairy free heavy whipping cream alternative…so easy!
I also substituted coconut palm sugar for regular sugar…it definitely gives it a different (I would say lighter sweet) flavor, and I personally love it.
We doubled the batch…our kitchenaid icecream attachment couldn’t fit it in all at once…but definitely better to just make it all up and cycle it through if you can!
Ingredients
2 cups fresh strawberries , hulled and chopped
1 tablespoon fresh lemon juice
4 large eggs
2 cups sugar, divided–1/2 cup for blending with strawberries and 1 1/2 cups for the main mixture–we used coconut palm sugar
4 cups heavy whipping cream (can sub dairy free)
2 cup milk (whole)
1 tbsp vanilla extract
Directions
Combine strawberries, lemon juice, and 1/2 cup sugar in a mixing bowl, set aside in fridge for 2 hours.
In large mixing bowl (kitchen aid) beat eggs until light and fluffy.
Gradually add remaining sugar, mixing well. Stir in milk and vanilla and mix well.
Blend strawberries in a blender for a more even pink look/flavor and save a few strawberries in chunks for some nice texture.
Add strawberries with juice and mix well.
Gently stir in whipping cream just until combined.
Pour into ice cream maker and follow manufacturer’s instructions.
The kitchen aid icecream attachment is definitely the lazy man’s way to make ice-cream (I’m sitting here writing this out while it churns)….I remember the many hot hours taking turns churning icecream with my cousins as kids. But the reality is…this is much less intimidating, and I don’t want my ability to make ice-cream often in the summer to be dependent on whether my kids are around to lend an arm (they helped with the initial part of the recipe and then went in the sprinkler with friends).
A killer taste. Literally a spoonful tastes like every summer memory, flooding into one bite. Don’t take my word for it…try this!
Strawberry Rhubarb Pie
With Father’s day weekend, we needed no excuse to whip up this tasty recipe. I used store bought pie shells because I have no guilt with taking short cuts on full weekend days…but here’s a good recipe if you’re making your own crust!
The rhubarbs grow wild in our yard (planted by the former owners, in a corner of the yard we hardly use…so it’s fun to have the girls bring heaping handfuls of them for us). They have a bitter edge that is balanced well by the ultra sweet strawberries. This wasn’t a pie combo I loved as a kid, but it’s now one of my absolute favorites.
We started with this recipe…and adapted (increased strawberry to rhubarb ratio, etc). Emma was my lattice queen, and it was fun to see her enjoy the creative pastry process…a girl after my own heart, finding flow & enjoyment in the kitchen in creative ways.
Ingredients
3 cups chopped rhubarb
2.5 cups chopped strawberries
3/4 c. raw sugar
1/2 c. cornstarch
1 tbsp lemon juice plus 1 tsp. zest
Pinch kosher salt
2 tbsp. cold butter, chopped
1 large egg, beaten
*Vanilla ice cream, for serving*
Directions
Preheat oven to 425°. Prepare pie crusts and then do a quick pre-bake (scoring the dough) for 10 minutes…meanwhile…
In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy. Place one crust into a pie dish and pour in fruit mixture. Dot with pieces of butter.
Decrease oven temp to 375
With the other sheet of pie dough, make a lattice top. First, cut the dough into ¾” strips. Then, weave strips over and under each other in a criss-cross formation. Using kitchen shears, trim the top and bottom crust so there’s a 1” overhang, then fold under and crimp edges together. Brush crust with egg wash and sprinkle with sugar.
Bake until pie is golden and filling is bubbling, about 1 hour to 1 hour 20 minutes. If crust is browning too fast, cover with aluminum foil.
Let pie cool slightly, then serve with vanilla ice cream if desired.
So yummy & balanced! A perfect summer treat…and I also happen to love it for breakfast with cold brew on a warm summer morning! Try it, guilt free…after all, we’re after #intutiveeating here.
Fresh Strawberry Scones
The final recipe we made with our first batch of strawberries…strawberry scones for fathers day brunch. We tripled this recipe (changing some things), and then were able to have 2 extra batches for sharing with neighbors, for guests, and freezing So easy to pull out from freezer and prepare whenever you’re in the mood for that fresh summer taste.
So, is it wise to triple a recipe when it’s new and you’re experimenting? Not always. But in this case, it worked out! It was touch & go for a bit as I worked to get the consistency right with the types of flours I was using. I’ll encourage you to stay flexible, and work with these measurements with a literal grain of salt 😉
I wanted to make mine with less gluten so I started out with half & half einkorn flour and white whole wheat flour. But then, with the heavy cream I used instead of the originally suggested yogurt, it ended up being a bit too moist and needed more flour, so I added almond flour. All of this is reflected here, and it actually worked out to be a wonderful blend of textures/flavors. This process is exactly why my old food blog was named “whoops yummy”…and my family still teases me with that phrase from time to time.
Ingredients
1 cup white whole wheat flour
1 cup einkorn flour
1 cup almond flour
8 tablespoons unsalted butter, cold
1/3 cup sugar (I used raw)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 heaping cup hulled and diced fresh strawberries
1/2 cup heavy whipping cream
1 large egg
Optional but recommended: 1/2 shredded coconut to mix in
Raw sugar to sprinkle on top of the scones before baking
Directions
Preheat oven to 400 degrees. Prepare a cookie sheet with parchment paper or tin foil.
In a medium bowl, blend together all of the dry ingredients.
Cut butter into the dry ingredients with a pastry cutter. It’s old fashioned but genuinely the best…channel your inner Julia Child and enjoy.
Gently mix in the diced strawberries
In a small bowl, whisk the heavy cream and egg until smooth. Using a wooden spoon or spatula, gently stir wet mixture into flour mixture until large dough clumps form (be careful not to squish all the berries). Use your hands to press the dough against the bowl into a ball. The dough may be crumbly at first, but as you press, the dough will come together. If it’s not crumbly at all, and instead is too moist (the flours like einkorn can absorb it differently)…then go ahead and keep adding almond flour until the consistency is right.
Place dough ball on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart.
Bake until golden, about 15 minutes.
Can serve warm (extra yum) or make ahead and then re-heat in a toaster oven or low heat oven for the same melt-in-your mouth effect, but with less worry about timing it perfectly.
We spoiled our guy with these on Father’s day, and Emma, who is a scone afficionado and critic, said they were seriously amazing.
So basically, this blog post can be–ways to eat fresh strawberries all day long, from breakfast (scones), midday (ice-cream), to evening (pie). That’s certainly my plan.
If you try out any or all of these, let me know how you like them! Tag me on insta so I can see your creations.
Lots of love, stay safe, and keep enjoying the summer with simple, beautiful rhythms and some new fun summer recipes!
We’ve had a few requests from folks who saw pictures of our (slow, but steady) progress over here with building our new raised garden beds for veggies, and situating them in the yard.
This is our 2nd time doing it, and we’re really happy with how they worked out for us at our last place. This time, we had a more permanent design & situation in mind; planning for many years of growing veggies & herbs and fruits here. We did them slightly smaller (4ft by 8ft, x 4 beds) based on the space we’re placing them, and the garden design. Our first go round, 3 years ago, we built two 4×12 beds. It’s totally up to you, and the space you’re working with, to decide what length you want. We’ll give you the details for the 4×8 design, and you can adjust yours accordingly.
We ordered lumber to be delivered from a local lumberyard–in those lengths, it not always easy to throw it in the back of a car (unless you have a big one!). We ordered them to be pre-cut, and we used untreated wood, so we could be sure there were no chemicals involved.
You can also google other DIY garden bed methods and just compare–whichever one seems simplest and to work best for your spaces….this is just an example 🙂
Lumber: 2×12 and 4x4s. You can have them pre-cut to save yourself time.
Other tools: Drill, power screw driver, table saw, mitre saw, post digger.
Step 1: Lay out all your wood pieces, and make the cuts to the appropriate sizes (if not already cut to your desired lengths). Keep in mind you may have a small variance, an inch at most, but you can adjust for that when you’re actually assembling.
Step 2: The upright posts for each end of the bed are 4x4s. You’re going to need to cut them to be the height of the beds and then with 6 inches or so to dig into the ground for support (18 in). So ultimately you’ll end up with 16 pieces, 18 in long. These require a mitre saw since they’re thicker than you want to cut with a table saw.
Step 3: Assemble the beds using a power drill, best to do it in place, unless you need to assemble them somewhere else, and have someone help you carry them to where they will be situated.
Step 4: Using a post digger, dig holes, then flip the beds (you constructed them upside down) into the ground with posts in the holes…and adjust to make sure they are level/situated well.
Step 5: (optional)–we took a waterproofing solution and covered the beds with it (once built) so that they will last longer. You can also apply this to the lumber before you build them.
Garden design. Consider these elements:
*Lots of sunlight, all day long…will give you the happiest garden.
Actually…let’s re-phrase that. You’ll appreciate having beds in full sunlight, and a few in partial sun/usually near the house…for herbs etc…but consider maximizing your full sun gardens so you have options!
*If you need to be near trees, fences, other hardscapes, try to allow a min of 3 feet distance. You may be wanting to get a mower in between!
*Flat ground surface is ideal, unless you have the inspiration for terracing the beds (alot more work:))
*Lay out the beds with a min 18 in to 24 in apart; test it out by kneeling down btwn the beds, as you’ll be doing for planting and weeding; make sure it feels comfortable, and take into account any other landscape surrounds.
*Make sure you have a plan for watering–accessible to a hose, or setting up a drip irrigation system. We’ve done both, it just depends on what you prefer (some plants prefer drip).
*Line the beds with a liner that will keep weeds out, but let the water through (can purchase at any hardware/garden store).
That’s part 1! We just ordered our soil & gravel deliveries, since we’re putting gravel down in 1 in thick btwn the beds and around to make it a bit more formal, and for simplifying the mowing/trimming of grass by the beds…Excited to share part 2 with you—the actual veggie/herb layout design & planting process!
It’s such a simple but beautiful act of hope to plant a garden right now. We all need this. Many more people are planting gardens this year than normal, and it’s the 2020 version of wartime “victory gardens”–where everyone was planting their own during the wars. This feels equally significant.
Share pics with us and can’t wait to hear how your backyard garden beds turn out!
You guys. This is SO good. I made peach icecream a few weeks back and got re-acquainted with my kitchen-aid attachment for icecream. BEST gift that I had on my wedding registry–you know, the obscure thing that you think you won’t use, or don’t use…well I’m using it 🙂
I do have the best childhood memories of making ice-cream with an old-fashioned ice-cream maker, the rock salt, hours of churning it on the back porch of my cousins’ house (there were alot of us so we took turns and it went OK–but I remember that it disappeared in an instant!). When I was looking up recipes to inspire my peach ice-cream with freshly picked peaches, I ran into a coffee ice cream recipe, and just left it open, bookmarked in my phone (one of my ways of remembering/noting to come back to something–anyone else?). Anyway, this is entirely my own creation, because low and behold, Trader Joes happens to have this incredible coconut cold brew concentrate. As soon as I saw that, I knew this would be happening.
I had thought about doing a non-dairy or vegan version of this, it would be pretty simple to do, but the intrigue of using egg yolks, and my obsession with sweeten condensed milk and coffee together (a thai combo that I’ve had before) just led me to keep it straightforward. I’ll suggest the substitutions, in case you need to make it vegan or dairy free.
Homemade Coconut Cold Brew Ice-cream.
*TJ’s coconut cold brew concentrate (I used like 1/4 cup, depends on how strong you want the coffee flavor to be)
*1 can sweetened condensed milk (could use coconut cream to make it vegan)
*1 can evaporated milk (see above)
*2 egg yolks, lightly beaten (skip for vegan)
*1/4 cup raw sugar
*1.5 cup heavy cream or regular milk (use a coconut-almond milk instead like the califia one, for dairy free)
*1/4 c to 1/2 c flaked coconut
That’s it!! Crazy, right? If you have the kitchenaid mixer, just throw all the ingredients in with the pre-frozen bowl (freeze for 24 hours first), and let it mix for 20+ minutes (we were outside in the sprinkler while it was happening. Classic summer afternoon).
Then, place bowl in freezer and try to patiently wait. I was dipping my spoon and getting samples as it hardened and was just blown away by the flavor…
Warning to the wise: I think the caffeine in the cold brew made me stay up crazy late the first night I made it (I had a big helping after dinner, and I normally have little to no caffeine ;))…but SO worth it.
Let me know how you love it, and who you’re with when you enjoy it. Summer moments like these will live on in our memories for a long time.
And hop on my email list (above) for more of this delivered right to you—soon we’ll be focused on healthy kids back to school, healthy fall routines, recipes, and more…but for now…enjoy summer to the last moment!
I LOVE the tradition of showering new moms with meals, after a babe. It’s a simple, perfect way to support her and her family, in those moments when she needs extra rest and less to think about (food shopping!)…so, when I get the chance to do this for friends, it makes me so happy.
I decided on this seasonal meal because it emphasizes eggplant, which is known to be very good for toning/healing the cervix after birth. It’s hearty while being vegetarian, and is a favorite that can please the hub and kids too.
The side dish is a beet and goat cheese salad, filling and beets are an incredible detox food…giving a gentle cleanse to the organs—so perfect for a pp momma.
And for dessert–a seasonal crisp–light and refreshing…we chose blueberry, you can do peach or any flavor that suits you and the season, and who you’re making it for.
And…adding a loaf of fresh bread and a bottle of wine will make it a treat that truly honors the beautiful mother and her family in this special season.
There are a number of steps to this meal, but if you get into a flow and do all of it in overlapping stages, you can get it all done in the space of a…say…6 month old afternoon nap time 😉
Eggplant Parm
*1-2 medium to large eggplants, organic is best
*1 jar of local marinara sauce
*1 log (10-12oz) of fresh/local mozzarella cheese.
*2-3 eggs (blended in a bowl)
*3/4 c. whole wheat flour, for breading
*olive oil, for medium saucepan, and bottom of the 9×13 dish that you’ll be baking the eggplant parm in.
*Salt & pepper to taste
Blueberry Crisp
*1-2lbs of organic blueberries, seasonal.
*1/2 cup butter (softened)
*3/4 cup oats
*3/4 cup brown sugar–sprinkle 1/4 cup on the fruit and let it sit for 30+ min while you’re doing other things. The other 1/2 cup will be for the blueberry crumble.
Beet, goat cheese and lettuce salad
*1 small log organic goat cheese
*1 container of mixed greens, or 2 heads of lettuce
*3 med beets, roasted, peeled, cooled and chopped (see below).
Serve with balsamic vinegar and olive oil, lightly tossed right before serving.
Throw the beets in the oven at 400 to roast in tinfoil. It will take about 40 min to an hour, depending on how big they are. I had one monster one from the farm, and 2 smaller, so I took them out at different times (poke a knife in to be sure its buttery soft)…then peel the skin off once they cool, chop, and they are ready to go in the salad later on.
Next (while those cook) prep the eggplant parm.
Prep the 9×13 baking dish, and heat the olive oil until hot. Take the medium sliced eggplant and dunk to cover, first in the egg, then in the flour–to bread it. Throw 3-4 into the sizzling oil at a time, and cook until slightly brown on one side, then flip. Note, depending on how thick you cut, and their pan cook time, they may not be fully tender in the middle. That’s ok, because you bake them with the sauce and they full cook at that point.
Once you’ve arranged these eggplants in a single layer (usually 6 for me, when using the 9×13)…then we go to the sauce and cheese layers. Dump some sauce to cover, and throw a slice of mozzeralla on each eggplant slice–very satisfying to the organized mind 😉
Complete these steps until you have 2-3 layers, with the sauce and mozzarella on top. Then you can put it aside, to have the baking take place at the new momma’s home (so it’s hot and fresh) or, bake it at your place to simplify things for her. 350 oven for 20-30 min, until you see it bubbling well. (Note, can be baked in conjunction with the crisp…efficiency!)
Finish assembling crisp (fruit with sugar has been sitting), use a pastry cutter to cut in butter, oats, and brown sugar. This is gluten free, and OH SO good. Then crumble the oat mixture on the fruit, and let it sit…again, either bake at home and bring warm, or pop it into the oven at her place so that the smells of baking dinner and dessert are part of the experience.
As a health coach, food is definitely a love language for me, and I love supporting moms (and being supported!) during postpartum, a time of special attention, love and rest for mommas who are doing so much work in healing and feeding, loving on their babies.
I hope you enjoy this and let me know what you think–if you’re bringing it to a friend, be sure to make double so you feed your own family too 🙂 And if you’re a new mom, send this link to someone who will be happy to make it for you!
Currently postpartum? I made a special stretching series that helps us focus on loving & honoring the postpartum body, while building new layers of strength and body image.
I started a postpartum community on FB a few years back, it’s been a wonderful community, chatting all things thriving in postpartum (and that could be 3 weeks or 6 years after baby).
It’s the time of year when we want to do all the things–early morning workouts, late evening hangouts until dark, and all the memorable travels. BUT…we also want to feel amazing, and not be exhausted by summer fun. We want to intentionally build habits and memories that we can carry with us beyond these fun hot days.
We can easily just let all the good habits slip, or we can look at it as an opportunity to make all the new, good habits, and take a new, fresh look at what we love about our life.
This challenge incorporates quick and easy energizing tools (healthy doesn’t have to be hard!), encouragement to make and take good habits with you wherever you are, and a challenge to share the moments that make your summer memorable–with the hashtag #loveyourlife.
How it works.
Choose 1-2 tools from the energizing tools list below. Or start with a personalized health quiz if you’re new to all this. Some folks are doing a 7 day healthy cleanse which is awesome for this time of year…totally up to you, and if you’re pregnant or earlier than 6 mo PP I’ll recommend a few modifications to get the same effect–lighter, clear-headed, and crazy energy for summer!
Commit to 2-3 new good habits regarding daily mindful movement or other things you know will make your summer amazing.
OPT IN to our private FB group–connect with others, grab the free meal plans for each week, and share inspiration as we go. I’ll be going live with tips on healthy summer flow and my daily habits as we go 🙂
Email me if you want regular check-ins by text or support in any other way…I’m here for you! (submit your email at the bottom of page if you’re not already on my list).
Share photos of your energized, happy summer moments with the hashtags #lyl and #loveyourlife so we can find each other on Instagram posts and stories. I’m @maddypidel.
ONE lucky challenge member will receive $100 in FREE healthy goodies in September. Winner will be chosen based on their participation, active sharing on social, and their challenge results!
That’s it!
ENERGIZING TOOLS LIST (Pick 1-2 (or more))–place order by July 20!
If you’re already a member–be sure to log in to get your discounts!
*1) Pomegranate energizing tea–packed with B vitamins and amino acids for a perfect (low caffeine) mid-day boost. Best paired with seltzer, the hydrate drink, and
*2) Vitalizer strip. This is what I call my daily power strip. All the nutrients and energy you could need for your best life.
*3) Protein–plant or soy, high protein, low sugar (1 g sugar per 20 g protein)—and it tastes amazing. I’ll be sharing some shake recipes/ideas in the private FB group. A perfect summer breakfast or lunch. Consider getting a canister of vanilla and chocolate for all your summer frozen treats!
*4) Optiflora DI–A powerful probiotic which can help with all the delicious/indulgent meals we may be enjoying this time of year.
*5) EZ-Gest–digestive enzymes. Perfect for summer travels, and healthy digestion throughout this season of daily, fun, indulgence.
*6) Stress relief complex–for all the mommas—and really anyone who knows stress is taking a toll this time of year. Feel more relaxed within minutes…!! You deserve it.
*7) PM Recovery—ready for more restful nights this summer? Working out and need to help your muscles recover? This is a powerful way to fully send your body into a deeper level of sleep and muscle recovery–with tart cherry. It’s my secret weapon, and ALL postpartum mommas need this.
*8) Optional: 7 day healthy Cleanse kit—this is a powerful way to reboot metabolism, cravings, digestion, and the average weight loss over 7 days is 6 lbs in a clinical trial. I LOVE this program for a jumpstart to true, intuitive eating, when you trust yourself to be craving the good stuff. Perfect moment in the year for it, and you’ll get extra support from me while cleansing.
I recommend that you wait until 6 months postpartum before doing this program as is (I can suggest some modifications and alternatives–so reach out to me to discuss!) If pregnant, reach out to me to discuss other good options for your goals as well.
*9) Healthy weight and cleanse kit–if you’re committed to a serious weight loss goal and ready to make some big changes–this is a great starting point. Get ready to feel INCREDIBLE.
*10) Performance electrolytes. Stay hydrated, naturally, this summer! This is one of our favorite daily tools that helps us feel at our best–especially for active kiddos, families, and others.
Shake prep.
What you get with the challenge:
*4 weeks of clean eating and delicious meal plans to make cooking and prep simpler in this full time of year.
*Regular inspiration and support in our community–this time of year, accountability can make all the difference for motivation!
*A whole new level of health and energy to enjoy these long, beautiful summer days to the full.
Let’s LOVE LIFE this summer and feel amazing.
I’m right in there with you, building good habits and self-care rituals amidst a summer with 4 littles.
So, this time of year, seasonal eating means all the fruits for this crew, and especially some quick and delicious fruit desserts, that are light and refreshing.
I have shared this crisp recipe before, in apple form. It’s SO easy, and can be made GF if desired.
And of course, on these hot summer days, sometimes we prefer to have a nice cold shake…those are our family breakfasts of choice often in this warmer season…so I also include a fun peaches and cream shake recipe, for any peaches that don’t make it into the crisp…
Peach Crisp
*4-5 ripe peaches, pitted and sliced
*1 stick butter, some for the pan, some for the topping.
*1 cup organic oats
*1/2 cup organic brown sugar, raw sugar, or coconut sugar
*1/2 cup flour: coconut flour, regular flour, or omit if you want.
Directions:
Prep the 9 in glass pie pan with butter, then toss in peaches with a tiny bit of raw sugar, let them sit while you prepare the crumble.
Cut butter into oats and flour & sugar, using a pastry cutter.
Preheat the oven to 350. Pop the crisp into the oven and bake 15-20 minutes, making sure it’s browning on top, bubbling well and smells like summer goodness as you pull it out. Let cool then douse with whipped cream, because, life is short, and the little things can make all the difference 😉
When you prefer to sip your peach crisp…:)
You all know we love our #lifeshakelife. Only plant protein I trust and use and recommend. It’s seriously amazing and if you’ve been wanting to try but haven’t been ready to commit to a 30 serving bag, hit me up for a sample serving.
So, this shake is easy and tastes heavenly. Of course, I’m always tempted to add greens, but the peach skins add a nice amount of fiber and it’s balanced well by the texture of oats, making it an awesome summer lunch that will keep you energized and on your A-game.
Peaches & Cream Shake
*3 ripe peaches, pitted and chopped (leave skins on, extra fiber)
Welcome to our first guest post of the coming months! So grateful to my lifelong friend Monica for taking time out of her busy life with 4 littles to share this amazing recipe, and some beautiful reflections that all us moms can take to heart.
Congratulations on the entire Pidel family on the beautiful new addition to the family! There is nothing more beautiful than a loving family. I know your newest little angel is going to be so well taken care of by all his siblings!
When I added my fourth child to our tribe this past spring, I received an inspiring piece of advice that, while simple in declaration, has proven to be rather challenging in execution. A nurse at the hospital who was tending to me post-delivery, advised me to be sure to give each one of my children 20 minutes a day of my undivided attention. We could do anything we want during those twenty minutes as long as the focus is entirely on them so that they feel cherished and special. Thinking that was a wonderful idea, I have made that a priority over the past months and at first it seemed an easy enough task to fulfill each day. But then, the days grew shorter, the school year started up again, our schedules became quite hectic, and the baby started becoming more mobile and less content to sit in a bouncy chair or play pen while I tended to his siblings.
I began to notice that my eldest received his 20 minutes of attention fairly easily – he simply demanded it. He never stops talking and will not be silent until he finishes telling me what is on his mind, as well as ever juicy piece of gossip he learned at school that day. He also requires a bit of help with homework on a daily basis, so I always devote some amount of personal time to him in that regard.
My third child, Lucia, is home with me still during the day and I am able to find precious moments here and there to play a game with her, do a craft, or read a book. Lately, she has been enjoying schooling me in Candy Land and I have no idea how she does it because I’m almost completely certain that game is entirely based on luck. But, regardless, she makes it to the magical, sugary Promised Land before me every single time. She easily gets in her 20 minutes of attention.
And baby Daniel, please…he is practically an extra appendage, always hanging off of me similar to a baby orangutan at the zoo. He gets lots of mommy time.
Then there is my second child, Emma. The child who is the most independent, the most dependable, and the most capable of getting all her work done without much fuss or reminding. Emma is very good about entertaining herself, often disappearing to our basement after school to make paper flowers, crowns, or other little creations in solitude. I love her independence, but an unfortunate result of that is she is often the one who gets skipped having special time with me each day.
So, I began inviting Emma to sit at the counter and draw, read, and chat as I make dinner each night. She has never been very enthusiastic about helping me in the kitchen, both Matthew and Lucy are much more willing to lend a hand with cooking, but she has jumped at the opportunity to just be with me as I cook away each and every evening. She is a funny little thing and I so enjoy listening to her perspective on the world – it certainly beats any podcast I would otherwise be tuning into! And she just visibly brightens after having some attention from me and goes to bed at night happier and content. Even though she does not ask for or demand my attention, I have to ensure that I do not skip making some time for her – and all of my children. Even if the dishes are dirty and the laundry is piled high, nothing is more important than being a mother to these precious little ones. I can have a spotless home later in life, but my children are little right now and right now they just want me to be with them.
On that sentimental note, I wish to share with you a recipe for a nourishing, rich, and filling soup, one that soothes the soul while feeding the body. Not everyone loves mushroom, but I have found that even mushroom skeptics – like my husband – think this soup to be delectable. It’s creamy, delicately flavored, and filling while not weighing you down too much. I love the rich mushroom flavor in the broth, the heartiness from the wild rice and the bright finish from the lemon zest. It’s a perfect winter soup, simple enough for weeknight meals but not quite too humble to serve for guests.
Wild Rice and Mushroom Soup
adapted slightly from America’s Test Kitchen
¼ ounce dried shiitake mushrooms, rinsed
4 ¼ cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
Salt and pepper
¼ teaspoons baking soda
1 cup wild rice
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced ¼ inch thick
1 onion, chopped fine
1 teaspoon tomato paste
2/3 cup dry sherry
4 cups low-sodium chicken broth
1 tablespoon soy sauce
¼ cup cornstarch
½ cup heavy cream
¼ cup minced chives
¼ teaspoon finely grated lemon zest
Chopped fresh parsley, for serving (optional)
Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder or using a mortar and pestle until finely ground – you should have about 3 tablespoons.
Bring 4 cups of water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, ¾ teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, sprinkle with the chopped fresh parsley, and serve!
More about Monica of A Beautiful Mess
Monica is the cook, baker, and primary administrator of the blog A Beautiful Mess. She initially began the blog at the urging of her husband and sister-in-law as a way to share photographs, stories, and recipes with our families. An avid lover of bread in any form, Monica has had to demonstrate major restraint to not post only carbohydrate-centered recipes. She has successfully convinced her husband that a salad can be a sufficient main dish and vegetables are his friends. When she is not blogging or cooking, Monica enjoys chasing after her kiddos, running, pilates, drinking copious amounts of coffee, scrapbooking, and relaxing with a good book while listening to a selection from her collection of vintage vinyl records. However, her absolute favorite pastime is probably poking fun at her husband.
