Felicity Huffman's What the Flicka-Easy Recipes

Making lunches is a lot of work.

Well, making lunches, breakfast, and dinner is a lot of work.

Breakfast, lunch, dinner, morning snack, afternoon snack – so much time preparing food. And then there’s the clean up. My knees are developing arthritis from the amount of time I’m spending at the kitchen counter. I might invest in orthotic indoor shoes.

Let’s not even start in about the grocery budget.

So where does every parent go when they are looking for meal ideas for their family? Pinterest, of course. But what I found there was not time-saving lunch ideas. Nooooo. Instead I discovered a cornucopia of pins dedicated to sandwiches cut into fun shapes, fruit kabobs, and smiley faced vegetables. Um, I was looking to do less preparation. Who are these people?

As a public service, I decided to share my own great tips for Easy Lunches On A Budget. Here’s my first installment.

Easy Mac and Cheese Your Kids Will Love

1. Get two boxes– you don’t want to run short. Your kids are counting on you.

2. Prepare as directed. But why not go with 5% cream? It adds just that hint of decadence your family craves.

3. Serve. But not in those plastic bowls from IKEA. The real dishes, mom. Because nothing says “you’re worth it” like breakable dishware

4. Here’s a secret I debated about posting. But it’s too good not to share. Fresh-ground paper for a gourmet twist.

This post was originally featured on Jan Moyer’s blog, Tough Bananas. Featured photo via.

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If there’s one food flavor that has the ability to make me feel cozy and comfy, it’s pumpkin. Pumpkin, combined with the warmth of pumpkin pie spice flavors like cinnamon, nutmeg, ginger and cloves, helps me embrace sweater weather with open arms. Although we all have well-loved favorites like pumpkin-spiced lattes and pumpkin pie it’s easy to expand our pumpkin recipe repertoire and explore new ways to use this delicious fall vegetable. (Or is it a fruit? Doesn’t matter. It’s awesome.)

Real foodies like you and me know that pumpkin packs a lot more than just great flavor. Pumpkin is a true super food and is a great addition to a healthy diet. Pumpkin is filled with vitamin A, vitamin C, carotenoids, tryptophan, potassium, and more. The only problem with pumpkin doesn’t lie with pumpkin exactly, but instead with the ingredients often mixed with pumpkin to create some of our favorite fall foods.

That’s why I wanted to gather a list of the best real food pumpkin recipes the internet has to offer. I asked my real food blogger friends to share their real food pumpkin recipes in this yummy roundup. You’ll find everything from breakfast to dessert here and it’s all real food. That means it’s either paleo-, primal- or traditional foods/Weston A. Price-friendly. The vegetarian and vegan recipes are noted, as well.

Enjoy this delicious roundup of the best real food pumpkin recipes! Don’t miss the great pumpkin tutorials at the end with instructions on making your own fresh, pureed pumpkin, pumpkin pie spice and more!

Real Food Pumpkin Breakfast Recipes

Chocolate Stuffed Pumpkin Pancakes (primal, traditional)

Grain-Free Pumpkin Muffins (primal, traditional, paleo)

Grain-Free Pumpkin Muffins with Coconut Flour (paleo, primal, traditional)

Grain-Free Pumpkin Spice Muffins with Cinnamon Cream Cheese Spread

Pumpkin Pie Refrigerator Oatmeal (traditional, vegan option)

Low Carb Pumpkin Bagels (paleo, primal, traditional, vegetarian)

Pumpkin Pancakes with Ginger Honey Butter (traditional,vegetarian)

Pumpkin Biscuits (paleo option, primal, traditional, vegetarian)

Real Food Pumpkin Dinner Recipes

Pumpkin Seafood Chowder (primal, traditional)

Sweet Potato Pumpkin Chili (traditional)

Pumpkin Curry with Coconut Rice (traditional)

Pumpkin Risotto (traditional)

Real Food Pumpkin Dessert Recipes

Gluten-Free Pumpkin Cream Cheese Bars (primal, traditional, vegetarian)

Raw Pumpkin Dessert Recipes (raw, paleo, primal, traditional, vegan)

Gluten-Free Pumpkin Chocolate Chip Cookies (traditional, vegetarian)

Grain-Free Pumpkin Bread with Caramel Glaze (paleo option, primal, traditional, vegetarian)

Pumpkin Pudding (paleo, primal, traditional)

Pumpkin Oatmeal Raisin Cookies (traditional)

Pumpkin Fudge (paleo, primal, traditional, vegan)

Banana Pumpkin Ice Cream  (paleo, primal, traditional, vegan)

Paleo Pumpkin Pie  (paleo, primal, traditional)

Pumpkin Pie Chia Seed Pudding  (traditional, primal, vegetarian)

Pumpkin Pie Snowball Cookies (paleo, primal, traditional)

Chocolate Pumpkin Cake  (primal, traditional, vegetarian)

Raw Pumpkin Cheesecake (paleo, primal, traditional, vegan)

Baked Pumpkin Donuts (traditional, vegan)

Pumpkin Brownies and Almond Milk Gingerbread Latte  (paleo, primal, traditional, vegan)

Pumpkin Pie Pudding Shooters  (paleo, primal, traditional)

Real Food Pumpkin Drink Recipes

Vegan Pumpkin Spice Latte  (paleo, primal, traditional, vegan)

Spiced Pumpkin Chai Tea  (primal, traditional, vegan option)

Pumpkin Chai Smoothie  (paleo, primal, traditional, vegan)

Pumpkin Pie Smoothie  (primal, traditional)

Holiday Pumpkin Smoothie  (primal, traditional)

Spiced Pumpkin Smoothie  (primal, traditional, vegetarian)

Pumpkin Pie Smoothie with Surprise Ingredient  (paleo, primal, traditional, vegan option)

Pumpkin Pie Water Kefir (paleo, primal, traditional, vegan)

Pumpkin Smoothie  (primal, traditional, vegetarian)

Real Food Pumpkin Snack Recipes

Cajun BBQ Pumpkin Seeds   (paleo, primal, traditional)

Gluten-Free Pumpkin Crackers  (paleo, primal (use gluten-free option), traditional, vegan)

Pumpkin Pie Leather  (paleo, primal, traditional, vegan)

Paleo Pumpkin Pie Dessert Nachos  (paleo, primal, traditional)

Maple Spice Pumpkin Butter  (paleo, primal, traditional, vegan)

Pumpkin Cream Cookies (primal, traditional, vegetarian)

Coconut Love Pumpkin Pie Bars  (paleo, primal, traditional, vegan)

Pumpkin Bread  (traditional, vegan)

Real Food Pumpkin Tutorials

How to Roast, Puree and Freeze Pumpkin

How to Make Homemade Pumpkin Puree

Immune Boosting Pumpkin Spice Mix with Star Anise

Check out the rest of our #MakeStuff posts curated by our guest editor Sarah Michelle Gellar throughout October. Also, be sure to check out Foodstirs, Sarah’s subscription box focused on healthy and creative baking kits!

This post was originally featured on Allison Goines’ blog Our Small Hours.  Photo via.

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Try this recipe out any night of the week.


12 oz angel hair (capellini) or spaghetti pasta
1 can quartered artichoke heart, canned
3 tbsp extra virgin olive oil
6 tbsp butter
1/4 cup shallots, minced
3 tbsp capers, rinsed
2 tsp lemon zest
1/2 tsp crushed red pepper, optional (adds spice)
Heaping 1/4 tsp salt, or more to taste
5 tbsp lemon juice, or more to taste
3 tbsp chopped parsley, divided


1. Cook pasta according to package directions. Set aside and toss with some Extra virgin olive oil
2. In a large cast iron skillet, saute 2 tbsp olive oil over medium heat with the artichokes until slightly browned.
3. Heat 6 tbsp of butter over medium heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook for about 3-5 minutes until shallots are translucent.
6. Add the lemon juice and cook until a sauce becomes thickened.
7. Add pasta and toss together. Add more lemon juice if desired.

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Whether you have a baby in your home or a toddler, Fruit and Veggie Cubes are a great way to ensure that your children get plenty of fruits and veggies!

When making Fruit and Veggie Cubes you have a couple of different options:

Puréed Ice Cubes, made by blending, are great for babies or toddlers. They make a fun, nutritious snack.

Flavored Ice Cubes, made by juicing, can be added to smoothies to intensify flavor or to sparkling water as a flavored fruit ice cube.

The important difference here is that blending retains the whole of a fruit in liquid form, while juicing separates the fruit juice from the fruit’s fiber/pulp.

READ MORE: RECIPE: Fresh Berry Frozen Yogurt Pops

Kids can Help:

  • Pick out their favorite fruits and vegetables.
  • Create their own flavor combinations.
  • Press the button on the blender or juicer.

READ MORE: RECIPE: Lemon Berry Burst Cocktail

Try these flavorful combinations:

  • Strawberry, Apple, Cucumber, Kale & Mint
  • Blueberry, Raspberry, Cucumber, & Mint
  • Pineapple, Watermelon, & Mango
  • Orange, Lemon, Lime, & Ginger
  • Pineapple, Orange, Watermelon, & Spinach
  • Beets, Blueberries, Strawberries, & Orange
  • Carrots, Apples, & Lettuce


Make sure to remember the following when creating your cubes:

  • Use a blender for a purée (for smoothies or baby food).
  • Use a juicer for ice cubes (to add to water or intensify a smoothie’s flavor).

READ MORE: Kid-Friendly Piña Colada Smoothie

To make blended cubes:

  1. Using a blender or juicer, blend together your child’s favorite combination. Use any of the combinations listed above or create your own.
  2. Pour into ice cube trays.
  3. Cover and freeze for at least 4 hours or overnight.

READ MORE: Six Simple Summer Smoothies

To make layered cubes:

  1. Using a blender or a juicer, blend one of your favorite flavors, and pour a small amount of the liquid into each cube’s space.
  2. Allow to freeze for 2 hours.
  3. Remove from freezer, and repeat step 1 with your second layer of flavor.
  4. Repeat step 2.
  5. Continue repeating steps 1 and 2 until the cubes are filled.
  6. Can be stored in the freezer for up to 3 months.

This post was originally featured on Foodstirs.


With summer around the corner, cookouts are a MUST! To ease into summer fun, here are 3 quick, healthy, and delicious recipes to start the season right!

My first recipe is for my Watermelon Salsa. For our family BBQs, rather than the typical tomato salsa, we use refreshing watermelon. It’s very refreshing, and it takes less than 5 minutes to prepare! The vibrant pink color will beautify any barbecue table, and the combination of the salty tortilla chips and sweet salsa will please even the pickiest of tastebuds.

For the main course, fire up the grill! This Grilled Lemon Chicken with Rosemary is easy and delicious. My children always ask for seconds! This recipe also offers a great way for kids to get involved, too. Hand your kids one half of a fresh lemon, and let them squeeze lemon juice onto the chicken while you’re preparing it. Any grilled veggie or salad will compliment this dish well.

In keeping with the easy-to-prepare theme, I’ve included my 4 Ingredient Gluten Free Peanut Butter Cookie for dessert. My kids always love to help bake these cookies — and eat them!

Watermelon Salsa

Photo credit: Mandy Fayne

½ cup watermelon, chopped
½ cup red onion, diced
1 avocado, peeled and chopped
1 lime, freshly squeezed
1 tbsp fresh basil, shredded
Salt and pepper to taste

1. Combine all ingredients into a bowl.
2. Stir.
3. Serve along side tortilla chips.

Grilled Lemon Chicken

Photo credit: Foodstirs

Serves 4

4 6 oz chicken breast cutlets
2 lemons, freshly squeezed
1 tbsp sea salt
1 tbsp pepper, freshly ground
2 tbsp dried rosemary

1. Place all 4 chicken breasts in a medium-sized bowl.
2. Squeeze the juice from both lemons onto the chicken breasts until they are drenched in lemon juice.
3. Thoroughly sprinkle salt, pepper and rosemary on top of the chicken breasts.
4. Allow the meat to marinate for 15 minutes – 1 hour.
5. Grill the chicken on each side for 5-6 minutes or until thoroughly cooked.

Gluten Free Peanut Butter Cookies

2 cups crunchy peanut butter
¾ cup white sugar
1 egg
1 tsp baking soda
Baking spray

1. Preheat oven to 400 F.
2. Combine all ingredients into a mixing bowl until smooth.
3. Place 1 heaping tbsp of batter onto greased cookie sheet. Repeat, placing each ball of dough about 1 inch apart.
4. With the back of a fork slightly flatten each ball of cookie dough, until each is about one quarter of an inch thick.
5. Bake cookies for 10-13 minutes or until cookies appear golden brown around the edges.

This post was originally featured on Foodstirs. Photo via

Chicken and Dumplings is a dish I’ve only discovered since moving to America, and I love them! This recipe gives the classic comfort food an exotic twist.


3 Tablespoons butter
2 Tablespoons canola oil
1 cup all-purpose flour
4 chicken breasts, bone in, skin on
4 chicken thighs, bone in, skin on
salt and pepper, to taste
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
1 tablespoon ground thyme
1/2 tablespoon ground turmeric
8 cups/ 2 cartons low sodium chicken broth
1 cup heavy cream


2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
4 tablespoons canola oil
2 tablespoons fresh parsley, minced


  1. Season chicken with salt and pepper, place in flour and completely coat.
  2. Heat oil and butter in a heavy based pot over a medium high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook chicken all the way through, we just want it browned)
  3. In the same pot, cook all carrots, celery and onion for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.
  4. Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and simmer for 15-20 minutes. Now make the dough, combine all those ingredients and set aside.
  5. Remove chicken from pot and, using a fork, remove skin and discard. Remove chicken and shred using two forks. It will be hot, so be careful.
  6. Add chicken back to the pot (this seems like a process but it’s well worth it) along with the cream and stir.
  7. Drop tablespoon amounts of dough into the pot until all used up. Cover and simmer for 10-15 minutes until dumplings are cooked through. Season to taste.
  8. Scoop into bowls and sprinkle with chopped parsley.