Easter Chowder

Easter Chowder

Potato, Leek, Corn & Ham Chowder

Did someone say Chow-da?!?


You’ll Need:


  • 1 pound of smoked ham, cut into small cubes
  • 5 stalks of celery, finely chopped
  • 12 small to medium yukon gold potatoes, peeled and cut into cubes
  • ½ yellow onion, diced
  • 2 leeks, cleaned and thinly sliced
  • 3 cans of corn, drained
  • 8-10 cups homemade vegetable stock
  • Salt and pepper to taste


Heat a large stock pot and brown the ham, stirring constantly so that it doesn’t burn, 7-10 minutes. Remove from pot and set aside.

Deglaze the pot with stock, add in the onion and leeks, cook for 10 minutes. Add the celery and potatoes, stir and deglaze the pot with stock as needed to get all the flavorful juices off of the bottom. Cook for about 10-15 minutes, stirring regularly, then add the stock {enough to cover the ingredients} and the corn. Add the smoked ham, bring to a boil, then turn down to a simmer, cover, and cook for 45 minutes to 1 hour. Season with salt and pepper to taste.

*Remember the ham is salty so may not need to add any additional.


Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste



In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!













Eat Clean, Eat Healthy, & Eat Well. 

Best new discovery!

I have been pinning like crazy the last few days to try to get some inspiration and I came across the best thing ever: Mason jar salads. Brilliant. I have often eaten my salads without dressing because I did not have a container that wouldn’t leak or I dropped the container of dressing and it spilled all over. This way, all of the fixings for the salad PLUS the dressing can be in one container.

Dressing first. Then harder veggies because they will not get soggy. Add lettuce, cheese, and protein {all cold}. It’s the perfect way to transport a salad. I even made several at once and as long as the dressing is on the bottom and the jar is kept upright, the salad will taste fresh and stay crisp!


Salad jars