• farro soup

    Farro Soup

    Meatless Monday (or any day) option! Those of you who have been around here long enough know that I love meat, but for health and environmental reasons (to name a few), we try to limit our meat consumption.  My biggest problem is when I cook vegetarian meals, my household often feels hungry afterward. This farro soup I made was easy, and everyone was full through the rest of the night.  So, if you’re looking for a tasty, vegetarian dish that keeps you full all night, this is the one.  (But, if you wanted to slip in some sausage, I’m sure it would taste great too) Enjoy! 1 onion, diced3 stalks…

  • Chunky Guacamole

    I’m a huge football fan, so the Big Game is one of my favorite events of the year–a combination of good food, family, friends, and football. Even though we won’t be hosting our usual Super Bowl Party this year, I’ll still be making my guacamole recipe. It’s a healthier alternative to help cut the grease from the usual pizza, chips, and dip we eat. The best part: you can make it ahead of time and keep it in the fridge (pro-tip: put plastic wrap directly on the guacamole to keep it from turning brown) so you can serve whenever you’re ready. Enjoy! 3 avocados, peeled and pittedjuice from one lime1…

  • Pan Fried Salmon

    Soy Sauce Pan Fried Salmon

    We love quick, nutritious, and tasty recipes here at The Mom Plate. This recipe meets all three criteria. 1.5 lb salmon, cut into 4-6oz fillets2 Tbsp avocado oilsalt and pepper 4 scallions, julienned2 Tbsp ginger, julienned 3 Tbsp water3 Tbsp soy sauce3 Tbsp oil Dry salmon fillets, sprinkle with salt and pepper. Heat 2 Tbsp avocado oil in large frying pan or cast-iron skillet. Fry salmon on each side just until cooked through (about 3-4 minutes each side depending on thickness. Be careful not to overcook!). Remove salmon onto serving platter. In a small frying pan, heat remaining 3 Tbsp of oil. In a small bowl, mix together water and…

  • Kale Salad

    Easy Kale Salad

    Do your kids love kale salad as much as mine do? I barely had enough leftovers for my lunch tomorrow! Try it out and let me know what your kiddos think of it! Bonus: this salad can be made ahead of time and kept in the refrigerator until ready to serve. 8 oz chopped kale 2 Tbsp avocado oil1/4 cup water or chicken broth1 tomato, diced15 oz cannellini beans, drained Dressing:1 Tbsp olive oil2 Tbsp lemon juice3 cloves of garlic, mincedsalt and pepper, to taste Heat avocado oil in a saucepan. Add kale and water/chickenbroth. Steam kale just until tender but still bright green, ~3-5 minutes. Remove kale to bowl…

  • Chaffles

    Have you had a chaffle yet? Low-carb and my kids love them too, so win-win! It’s basically cheese and eggs, cooked in a waffle maker, and when made with mozzarella cheese and topped with a small amount of butter and maple syrup, it’s a sweet breakfast treat. Here’s the super easy recipe: 1 egg1/2 cup shredded cheese (mozzarella for a more neutral taste, cheddar for savory)1 tsp. almond or rice flour, optional1/4 tsp. baking powder, optional(I like adding the last 2 ingredients for better texture) Scramble egg and mix remaining ingredients in a bowl. Grease waffle iron with cooking spray and cook 3-4 minutes. Top with butter and syrup for…