Traveling, and an awesome Lemon Vinaigrette

I am just back from an incredible conference in Phoenix for my company! I kept to my eating restrictions really well, and my sweet relatives were super helpful with that!

My aunt and uncle are both great cooks, and they teach their kids to cook well too. I am excited to share with you my aunt’s awesome lemon vinaigrette!! Here it is!!!

Cheers to a Terrific week!!

~ Moira, Savvy Food Mama



Lemon VinaigretteimageG


  • 3 tsp. Dijon mustard
  • 4 and 1/2 tsp. lemon zest, finely grated
  • 7 Tbls + 1 and 1/2 tsp fresh lemon juice
  • coarse salt to taste (start with 1/2 tsp.)
  • 1 cup + 2Tbl Olive oil
  • 1/2 tsp sweetener
  1. Mix all ingredients but oil
  2. Add oil 2 Tbl. @ a time – shake well after each addition til thick and incorporated.
  3. Refridgerate. (works best when served at room temp.)

Pretty, Happy, Funny, Real + White Chicken Chili

round button chickenPRETTY: Clementines in a red bowlimageHAPPY:  Playing dress-upimageFUNNY: Setting up the couch to look like a bed, courtesy of the 2 year oldimageREAL: My laundry table needs workimageBonus: a promised recipe!/**********************************************/

White Chicken Chili


  • 2 or 3 chicken breasts, cut into 1/2” chunks
  • 1 medium onion, chopped small
  • 1 and 1/2 tsp. garlic powder,
  • 1 Tbs. coconut oil
  • 2 cans white beans (navy or northern) rinsed and drained
  • 2 cups chicken broth, plus extra as needed
  • 2 cans (4 oz) chopped green chilies or 1 and 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 and 1/2 cups plain yogurt

Note: I use full fat plain yogurt rather than sour cream. I find that sour cream often has added ingredients (like chemicals…) eww.

  1. In a large saucepan, saute chicken and onion in the oil on medium high heat, about 5-6 minutes.
  2. Add broth, seasonings, beans and chilies.     *Extra broth can be added at the end if you like.
  3. Bring to a boil.
  4. Reduce heat to simmer (low or med-low) for 30 minutes. Remove from heat.
  5. Add yogurt. Serve.
Recipe by Savvy Food Mama: *giving full credit, our dear friend gave me this recipe. I have tweaked it in multiple areas. 🙂

~ Savvy Food Mama

Linking up today with:


Hawaiian chicken for dinner!

I forgot to take a picture for you! Whoopsy-daisy!

This is a 1 pot dish if you already have cooked chicken on hand. I love 1 pot dishes for dinner!

Hawaiian Chicken


  • 2 cooked chicken breasts, chopped small
  • 2 cups rice
  • 2-3 Tbsp good fat, coconut oil or butter
  • 1 can mandarin oranges
  • 1 can pineapple
  • dried cranberries
  • salt
  • coconut milk
  • optional – toasted almonds, other veggies


Note: I sometimes add chopped peppers, or mangoes – whatever I think will be good. You can even add pieces of butternut squash, chopped small and already roasted.

  1. Cook the rice according to package directions including the good fat and salt. I use 2 tsp. salt
  2. Add in chopped chicken, mandarin oranges, pineapple, dried cranberries, 1/2 can coconut milk (or more to taste) and any other creative options your heart desires.
  3. Serve together with the almonds in a side dish. We like to let our kids add their own nuts or not, whichever they choose. Usually, they want what the adults are having.
  4. The key to this recipe is use what you have. I will sometimes use leftover fresh pineapple. The coconut milk and the juice from the mandarin oranges are what give it that Hawaiian flavor. Have fun!!

Dinner last night – in pictures

7 quick takes sm1 Your 7 Quick Takes Toolkit! 7 QUICK TAKES – VOL. 2


Chopped carrots cooking in chicken broth

Chopped carrots cooking in chicken broth


My workspace

My workspace


Pork chops before I cooked them

Pork chops before I cooked them


Peas before

Peas before

Peas after

Peas after


Carrot soup, all done.  Carrots, chicken broth, salt = yum

Carrot soup, all done.
Carrots, chicken broth, salt = yum


A work in progress! I cooked these on med-high, 4 minutes/side in pork lard with salt on top.

A work in progress!
I cooked these on med-high, 4 minutes/side in pork lard with salt on top.

Prince Charming says the pork chops didn't even need this as a condiment, but I liked it!! Apple butter!

Prince Charming says the pork chops didn’t even need this as a condiment, but I liked it!! Apple butter!


The happy ending :)

The happy ending 🙂

~ Savvy Food Mama

Recipe! Cream of Chicken soup

We ate this last night. It is one of the favorites in this house. We usually serve it with a salad and some biscuits. Maybe a glass of milk.

Cream of Chicken Soup



  • 2 boneless chicken breasts
  • 3/4 cup butter
  • 3/4 flour
  • 1 cup milk
  • 1 cup cream
  • 6 cups chicken broth
  • salt, pepper to taste


Note: Quick version chicken broth – put chicken breasts in a stockpot. Add 6 cups water. (If you are making a vegetable soup later in the week, make it 8 cups of water and reserve the extra.) Bring to a boil, and cook @medium for 5 minutes, still boiling. Put on the lid and cover for 20 minutes. Done.

  1. Chop cooked chicken into bite-sized pieces. Set aside.
  2. Heat the butter in a pot on medium til melted. Whisk in flour (I use my gluten-free blend).
  3. Keep whisking and slowly add milk. (Pour in a steady stream.)
  4. Add 2 cups of broth in the same way.
  5. Turn to med-high and bring to a boil while stirring.
  6. Boil 1 minute, and turn back down to medium.
  7. Whisk in the rest of the broth and add seasonings. Bring to desired temperature. Turn off the heat.
  8. Slowly whisk in cream. Add the chopped chicken. TA DA!                                                                                                                                                                                                                         *do not boil once cream has been added.

Liver, and it’s uses

We eat liver at our house. Yep, seriously! It is known to be an excellent source of energy.*  Liver is considered a super-food due to its nutrient-dense qualities.

Here are the key ways we incorporate liver at our house:

1. Liver capsules. These are desiccated (think ground into a powder) liver, and I take these in the am.

2. Eating Liver ‘N onions 1x/week. Recipe below.

3. I ground up 1 lb of raw liver and froze it in ice cube trays. Then, whenever I make spaghetti or chili, I toss in a cube of ground liver. No one notices 🙂

4. If you are ordering part of a cow, you are asked what you want to do with the liver, heart and tongue. Best option? Grind it into the hamburger meat. Can’t tell and it is delicious!!!

Do you use liver @ your house? What is your favorite way to use/incorporate it?

~ Savvy Food Mama

Liver ‘N Onions


  • 1 lb of raw liver
  • 1 or 2 good sized onions
  • coconut oil
  • salt


Note: Liver comes in slabs. On one side, there is a thin membrane. This needs to be cut off before you slice the liver. (Ask your husband. Mine doesn’t mind cutting the liver for me because he gets to work with a knife. 🙂 Does your husband like to work with knives?)

  1. Slice liver into strips.  Drain liver in a colander while you keep going.
  2. Slice the onions. 1st in half, then thinly in half moons.
  3. Heat a skillet to medium high with 1 and 1/2 Tbsp. coconut oil. You will know it is hot enough when the coconut oil is sizzling.
  4. Dump in all the liver pieces. They will start to brown quickly. That is great. This is a fast cook.
  5. When the liver is browned on all the sides, remove to a plate. Dump the onions into the hot skillet.
  6. Stir and break up the slices. (All those half moons of onions will be separating nicely and browning.)
  7. When the onions have cooked for 3 minutes, put a lid on and turn the heat to medium. This will soften them. Cook for 5 minutes. Add to the plate when soft.
  8. Salt the whole plate. Serve hot. We like ours with raw sauerkraut, kimchi, or mango salsa.



Chili recipe

I am just back from an amazing conference where I made some lovely friends. I packed my own food and brought some chili. One of the girls I met asked me to post the recipe.

Sweet Alisa, this is for you!


Black Bean Chili

Author: Savvy Food Mama

Recipe type: Dinner


  • 1 onion
  • 1 lb ground beef
  • 2 Tbsp good fat (I used butter)
  • 2 cans black beans
  • 1 jar tomato sauce
  • 1 can tomato paste
  • salt, pepper, chili powder, cayenne pepper, garlic powder


Note: My favorite brand for spices is Simply Organic.

  1. Chop the onion small and saute in butter til soft.
  2. Add the meat and brown.
  3. Dump in sauce, paste and beans, rinsed.
  4. Add spices. I used 1 and 1/2 tsp salt, 5 pepper cranks, probably 1 tsp garlic powder, 1/2 tsp. cayenne pepper, and 1 and 1/2 tsp chili powder. Do what tastes good to you. If you have raw garlic on hand, use that instead. If you have red wine in your fridge, dump in 1/4 cup.
  5. Simmer for 10 minutes. Ta da!

~ Savvy Food Mama