It typically takes me 24 hours to make my bread from start to finish (from feeding my starter to baking) 24 hours sounds like a high-maintenance process, but I promise it’s not. There are a lot of hours where you just leave the bread alone to rise or leave the starter alone to activate. The process can be customized to fit any kind of schedule. The more you bake sourdough bread, the more you’ll find your groove when it comes to a timeline that works for you. 

Reasons why you will love an easy beginner’s sourdough bread recipe:

1. Simple ingredients: This beginner sourdough bread recipe has a short list of simple ingredients, making it easy to get started with minimal fuss.
2. Clear instructions: This Beginner sourdough bread recipe has detailed instructions and step-by-step guidance, making it easy to follow along even if you’ve never made bread before.
3. Healthy and natural: Sourdough bread is a healthier option than regular bread, as it contains more nutrients and is easier to digest. It’s also made with natural yeast, which is better for your gut microbiome.
4. Delicious flavor: Sourdough bread has a unique, tangy flavor that many people find irresistible. Plus, with a little practice, you can customize the flavor by adjusting the fermentation time, adding herbs or spices, or using different types of flour.
5. Budget-friendly: Making your own sourdough bread can be more cost-effective than buying it from a bakery or grocery store, especially if you’re buying high-quality artisan bread.
6. Satisfaction of baking: There’s something satisfying about making your own bread from scratch, and sourdough bread is no exception. Plus, it’s a great way to impress your friends and family with your baking skills!

Don’t Overcomplicate Your Starter

People (including myself, at first) get so nervous about the sourdough starter. It’s hard to understand at first, and it’s a bit intimidating. I think it’s often way too overcomplicated. So many people tell you that you can’t do this and can’t do that, but I’ve done many of those “can’t dos,” and my bread has turned out perfectly fine.

What should I do if I want to make sourdough bread?

The first thing you need to do is feed your starter. Some people will tell you to feed your starter with equal parts, but I hardly ever do that, especially if I have to make enough starter to bake 10-12 loaves. (feeding instructions are listed below)

If you want to make sourdough bread and do not have a starter, try purchasing some from a local bakery or a live starter on Amazon, or ask a neighbor for some starter. You’ll be able to immediately feed the starter and get to baking within a day.

Feeding your starter with equal parts

Equal parts of starter, water, and flour are what most people do when feeding your starter.

You can make a successful starter by combining 1/4 cup of active starter, 1/4 cup of water, and 1/4 cup of all-purpose flour (or 1/2 cup,  1/2 cup, 1/2 cup, and so on)

Feeding your starter with more flour and water (not equal parts)

If you add more flour and water than a starter to your jar, it’s called a Levain. The levain has a less sour taste, and it also makes more starter, just in case you need more for a recipe. It may require more hours to activate, but it’s helpful when you need more starter or if you’re trying to tone down the sourness. If you only have about two tablespoons of starter in your refrigerator, you’ll want to make a levain in order to bake a recipe that requires 100 + grams of starter.

Let’s just say you only have a few lingering spots of starter in your jar after making a loaf of bread, you’ll add in 1/4 cup of water and 1/4 cup of flour to keep it going, place it in your refrigerator, and about 12 hours, your starter will be activated again.

I never measure accurately. This is why I say people overcomplicate the starter process. I sometimes don’t even measure the water and flour going into the starter jar, and it works out perfectly each time. I’m not saying you should do this, but this is just my reason why I think the “bread people know it alls” overcomplicate things. It’s an intimidation technique (just kidding, idk, ahhh)

You’re probably confused, but I promise you’ll catch on soon. I plan to do a lot of TikTok and videos in the future that will help explain much more of this.

Do I toss out the extra starter when feeding my starter?

Yes, this is what confused the heck out of me at first.

It’s called your discard. If you’re using 1/4 cup of starter to feed, you’ll discard the rest. You can either toss the discard out, use it for making the more starter, or use it for another recipe. I hardly ever dump mine out. I usually feed it, place it in the refrigerator, and use that for the next batches of bread. You can find so many cool recipes online to use up the discard, so nothing goes to waste. I’ve tried chocolate chip cookies, muffins, quiche, and pancakes. I’m looking forward to sharing so many more sourdough recipes this year. I’m kind of obsessed at this point.

Where should I store my starter if I’m not baking for a few days?

Starters take many weeks of neglect to die, and they are pretty forgiving after some troubleshooting. If you do not plan to use your starter for a week or two, just place it in the refrigerator. Feed it every 7 to 12 days. Scoop out a few tablespoons of starter, and add in a few tablespoons of water and a few tablespoons of flour. Mix, and let it be. You do not have to add much flour and water if you do not plan on baking. 

If you do plan to bake every 24 to 48 hours, you can leave your starter out on the countertop. You’ll just have to keep feeding it daily. Refrigerating the starter slows down the fermentation, putting your starter to sleep and allowing you to let it be for a few days or a few weeks. I always feed my starter before sending it to the refrigerator jail.

If you are going on a vacation, rest assured your starter will be perfectly safe in the refrigerator. 

How do you feed your starter after weeks of refrigeration?

So you’re ready to bake, but your starter has been in the refrigerator for a week or two.

Take your starter from the refrigerator, and let it sit on the counter for 45 minutes to an hour. Make a levain, or feed your starter with equal parts. Place your fed starter by a window or in a warmer spot for 5-12 hours. Use the tape to measure its growth, and your starter should be active and ready to bake! You can also do this the night before if you plan to make the dough in the morning. 

The starter is Ready when…

After feeding your starter, place it in a warmer area in the house. (I keep mine under a heat vent or by the window on a warm day.)

In about 5 to 12 hours, your starter should double in volume, look foamy like a sponge, and it will smell sour. Once you grab a spoonful, it will stretch like bubblegum. (or try the float test.)

What ingredients do you use to make your starter?

• Organic All-Purpose Flour (there are other flours you can use to make starter, but I like to keep it simple)
• Purified Room Temperature Water
• Starter

 

What ingredients do you use to make your sourdough bread?

Ingredients are so important when making sourdough bread successfully.

• Organic Bread Flour – I use King Arthur – (you do not have to use organic, it’s just what I use most often)
• Purified Room Temperature Water – (you can leave your water out overnight to help kill lingering chlorine)
• Active Starter – (previously fed within the past 5 to 12 hours)
• Fine Artisan Sea Salt – (or fine sea salt) – Try to avoid iodized salt because it can leave a bitter aftertaste.
• +any fillers you’d like to add during the fold & shaping.

Side note: these are the ingredients I use most of the time, but you do not have to use organic bread flour or artisan sea salt.

I have made wheat sourdough bread, but I’ll save that for another post. I’m already throwing way too much information at you right now.

Can I use a metal spoon or metal bowl with sourdough bread?

This is an annoying debate! Some people (the bread know-it-alls) will yell at me in the comment section about using metal bowls and spoons, but I haven’t had any issues! My bread turns out fine no matter what I mix or proof it in.
  


There are so many different ways to bake sourdough, which is why each loaf is unique! Here is how I get my bread to come out perfect each time! 

This depends on your timeline; it does not have to be exactly 12 or 24 hours.

Customize this timeline to fit your daily routine. I wake up so early, so I make mine start at 4 or 5 am. You do not have to do that.

Ingredients for Two Loaves of Sourdough Bread

• 190 g Active Starter
• 780 g Purified Room Tempurature Water
• 1060 g Organic Bread Flour
• 4 Tsp Fine Artisan Sea Salt

The Best Golden Sourdough Bread Recipe | Easy for Beginners | 24 Hour Sourdough  Bread Timeline

5:30 am

Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line to track the growth. Set the starter in a warmer area of the house. 

12:00 to 1:00 pm

Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form into a ball. Cover it with a damp towel, and set it aside for one hour. 

1:15 pm

After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake it again the next day, you can leave it out on the counter.

2:00 pm

Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

6:00 pm

Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton (proofing basket.) Cover with a damp towel, and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add in fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold (I shared this in the video.)

You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning time, that will work too!

Some do not proof their sourdough in the refrigerator. I had the BEST results after cool proofing. Whenever I left the bread out, it rose and rose, and I had to do another stretch and fold in the morning before baking.

5:30 am (next day)

Preheat oven to 475 degrees.

Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

6:00 am

Bake your sourdough bread.

Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, so pay attention to the bread once you remove the lid. You do not want to go through all of that work and then burn your bread!

7:00 am

Allow the bread to cool on a rack for two hours before slicing.

9:00 am

ENJOY YOUR BREAD!

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When do I add my fillers to sourdough bread?

Once you master the art of making a plain loaf, adding in flavors is when the fun begins!

If you add herbs, you can mix those in during your first fold and stretch.

Garlic, rosemary, lavender, oats, cinnamon, thyme, basil, etc.

If you’re making bread filled with cheese, fresh produce, sugar, honey, olive oil, or other fun ingredients, I typically wait until the final stretch and fold and shape to do so.

The key is ensuring the ingredients (other than herbs) are folded into the center and not on the outside. Otherwise, it can stick to the pan or burn at a high temperature (especially when using honey.)

Some ingredients can take the extra heat. 

Fun flavors of sourdough bread

Jalapeño & Cheese

Fold in a generous amount of diced pepper jack cheese, sharp cheddar cheese, and jalapeños. Add olive oil, extra cheese, and jalapeños to the score lines before baking.

Cinnamon Honey

Add lines of honey and sprinkles of cinnamon in the center of your folds. Try your best not to get honey on the outside of your dough (honey burns quickly.) If honey intimidates you, use brown sugar instead!   

Garlic Parmesan

Add roasted garlic cloves, dried basil, olive oil, and parmesan to the center of your folds.

When your bread is done, add more parmesan and basil to the top, and let it cool. (don’t add parm on top until it is cooked, or it will burn)

Everything But the Bagel

Fold everything but the bagel seasoning in during your first stretch and fold. After scoring, add olive oil and extra everything but the bagel seasoning into the creases.

Cream Cheese & Lox

One of my favorite ways to enjoy sourdough is slicing it, drizzling olive oil over the top, warming it up in the oven, spreading garlic cream cheese on top with a splash of dill, lox, red onion, a lemon drizzle, and capers. Or, if you want to keep it dairy-free, use an avocado spread instead of cream cheese.

Honey Oat

Fold in the oats during the first stretch and fold. Carefully fold in the honey during the final stretch and fold.

 

What tools should I purchase for making sourdough bread?

You can use tools you already have in your house, like a knife for scoring, cups as jars, or regular round bowls lined with cloth for proofing.

If you want the fun products that excite you for baking, here are some of my favorite sourdough items I use! You can always add them to your Christmas wish list! I get so excited each time I purchase a new baking gadget. 

I’ve added all items to my Amazon Shopping Storefront!

• Active Starter
• Whisk
• Bread Flour
• Food Scale
• Dome Bowls
• Proofing Baskets
• Salt
• Flour Sack Towels
• Scoring Tools
• Dutch Oven
• Parchment Paper Sheets
• Bread Bags

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Perfect Sourdough Bread Loaf | Golden, Crispy, Flavorful

This recipe for sourdough bread has taken months to perfect. It's golden, and delicious. You'll never buy a loaf of bread at the store ever again.

Course Breakfast, Side Dish

Cuisine American

Keyword sourdough bread, sourdough loaf, bread, breadmaking, baking, homemade recipe, sourdough loaves, sourdough starter, sourdough scoring, sourdough journey, how to make sourdough

Prep Time 1 day day

Servings 2 Loaves

Author Taralynn McNitt

Equipment

• 1 Dutch Oven
• 1 Digital Kitchen Scale

Ingredients

• 190 G 190 g Active Starter
• 780 G Purified Room Temperature Water
• 1060 G Organic Bread Flour
• 4 Teaspoons Fine Artisan Sea Salt

Instructions

Feed The Starter

• 5:30 am

  Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.

Make Sourdough Dough

• 12:00 to 1:00 pm

  Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. 

Refeed Starter Jar

• 1:15 pm

  After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.

Stretch and Fold | First Rise

• 2:00 pm

  Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

Stretch, Fold, Shape & Cool Proof

• 6:00 pm 

  Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off.

  Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight.

  The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold.

  You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!

Scoring

• 5:30 am (next day)

  Preheat oven to 475 degrees.

  Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

Baking Bread

• 6:00 am

  Bake your sourdough bread.

  Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!

Cooling Process

• 7:00 am

  Allow the bread to cool on a rack for two hours before slicing.
• 9:00 am

  Enjoy your bread!

Sourdough Terms

What Is Proofing?
In both regular (yeasted) bread making and sourdough baking, proofing refers to the rise after shaping.

Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it.

Sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.

Stretching and folding is a form of kneading in sourdough. Stretching and folding help activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, you will likely have a soggy dough that doesn’t hold its shape before or during baking.

Alveoli refers to the gas bubbles or pockets in the crumb of your bread. Large alveoli can be achieved by getting the right combination of fermentation, time, and temperature.

Discard is the process of removing a portion of unfed starter from the jar before you feed your sourdough starter. The remainder of the unfed starter is called discard, and there are many recipes you can use it in to make sure it does not go to waste (or you can create a new starter)

The float test is when you put a teaspoon of sourdough starter into a glass of water. If it floats, it’s ready to bake bread with. If it sinks, you need to work on building your starter a little longer.

I think I’ve filled you with enough sourdough bread information for now! Feel free to leave any questions in the comment area, and I will answer them! I cannot wait to share more, and I hope you all send me photos of your bread creations.

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Questions for you!

1. Have you ever made sourdough bread before?

2. What about sourdough bread intimidates you?

3. What flavor would you like to make?

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Cranberry and Orange Cast Iron Herb Chicken

You must try this easy and seasonal dinner recipe. It's healthy and filled with delicious flavors.

Course dinner, lunch,, Main Course

Cuisine American

Keyword cast iron, cranberry chicken, dinner recipes, seasonal, gluten free and dairy free, marinated chicken, meal prep, orange

Prep Time 2 days days

Cook Time 20 minutes minutes

Servings 7

Author Taralynn McNitt

Ingredients

• 3 lbs Chicken Breast boneless, skinless
• 1 Large Yellow Onion
• 1 Large Orange
• 1/4 Cup Avocado Oil
• 14 Oz Whole Berry Cranberry Sauce
• 5-6 Garlic Cloves
• 1 Bunch Dillweed
• 1 Bunch Rosemary
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 2 Tbsps Dried Chives
• 1/4 Tsp Sea Salt
• 2 Cups Baby Carrots
• 2 Tbsp Soy Sauce gluten-free

Instructions

• Cut chicken breast in half. Keep the chicken thick if you want charred chicken with a moist center.

  *you will want to leave them thick, so do not slice them from the middle.
• Marinate the chicken (24-72 hours)

  Add the chicken to a gallon bag with avocado oil, onion slices, orange slices, garlic, cranberry sauce, dill weed, rosemary, black pepper, garlic powder, dried chives, sea salt, and soy sauce.

  Zip the bag, shake, and massage until all the ingredients are combined and the chicken is fully coated.
• Heat the cast iron and add the carrots with a few tablespoons of water and extra avocado oil. Pour the bag of marinated chicken into the heated cast iron, and cook the chicken breast on high for about three minutes on each side (until the chicken is slightly charred). Once the chicken is charred, lower the heat to medium-low, and cook for about 15-minutes.

  The chicken will be done once it reads 156-175 degrees.
• Serve the chicken breast with the cooked carrots and extra cranberry sauce on top!

This recipe makes enough for seven to eight people. We made a bunch extra so we could eat throughout the week. I love that the outside of the chicken is perfectly seasoned and crispy. I tested this recipe in a regular frying pan, so don’t worry if you do not have cast iron skillet! You can still make this chicken. And if you prefer to cook the chicken in the oven, you can also do that. 
 
Today, I’m making a cranberry almond cake with a almond marscopone frosting! I will try to get that up before Thanksgiving. I’m making pecan pie, pumpkin pie, my cranberry sauce, roasted vegetables, and then my brother is making the rest! I cannot wait for the entire family to come over this year.

Questions for you!

1. What is your favorite Thanksgiving food to eat for leftovers?
2. Do you won a cast iron skillet?
3. Are you traveling or staying home for Thaknsgiving?

I have made this oven-baked tomato & chicken parm recipe twice in the past two weeks. I wanted to make something good before Kyle left for Germany, and he is team “anything with basil and chicken.” The best part about this recipe is that it only takes 30-minutes to make! The leftovers were just as good, and I had them several nights when I didn’t have time to cook.

How to make gluten-free chicken parm

Step One: Make the garlic & basil dressing. Mix garlic, dillweed, olive oil, shallots, pepper, lemon juice, onion powder, parmesan, basil, and honey in a blender. 

Step Two: Slice chicken breast into thin pieces. I cut a large chicken breast in half and then cut it down the middle. Press the chicken down into the gluten-free Italian bread crumbs on each side.

Step Three: Slice the fresh mozzarella cheese and place it on the sliced tomatoes and breaded chicken breast. 

Step Four: Drizzle the garlic and basil dressing over the top of the mozzarella.
Step Five: Season with black pepper, dillweed, and freshly shredded parmesan.

Step Six: Bake for 20-22 minutes at 400 degrees.
For the broccoli, I steamed it until it was halfway cooked, and then seasoned it with the leftover garlic and basil, and then baked them with the chicken and tomato parm.

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Oven Baked Tomato & Chicken Parm with a Garlic Basil Dressing

Easy and delicious 30-minute dinner recipe using minimal ingredients.

Course Main Course

Cuisine Italian

Keyword chicken, chicken parm, gluten-free, dinner, tomatoes, tomato, 30-minute recipe, dinner ideas, food, chicken dinner, basil, garlic, food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Author Taralynn McNitt

Ingredients

Chicken and Tomato Cutlets

• 4 Large Chicken Breasts
• 2 Cups Italian Breadcrumbs I used Ian's Gluten-Free
• 1 Cup Mozzarella Cheese
• Sprinkle Dill & Black Pepper
• 4 Medium Tomatoes

Garlic Basil Dressing

• 1 Cup Fresh Basil
• 1/4 Cup Olive Oil
• 1 Tsp Lemon Juice
• 4 Cloves Garlic
• 1/4 Tsp Onion Powder
• 1/2 Tsp Honey
• 1/4 Tsp Black Pepper
• 1/2 Tsp Dillweed
• 1 Tbsp Shallots
• 1/4 Cup Parmesan

Instructions

Garlic Basil Dressing

• Add the fresh basil, olive oil, lemon juice, garlic cloves, onion powder, honey, black pepper, dillweed, shallots, and parmesan to a blender or food processor. Combine until it resembles a pesto-like consistency. You can add a tablespoon of water if you're having trouble mixing.

Chicken and Tomato Cutlets

• Heat oven to 400 degrees
• Slice each chicken breast into four pieces.
• Press the chicken down into the Italian bread crumbs on each side until they are completely coated.
• Place them on a baking sheet with sliced tomatoes.
• Top the breaded chicken breast and sliced tomatoes with slices of fresh mozzarella.
• Top the mozzarella with the garlic basil dressing. Sprinkle black pepper, parmesan, and dill on top.
• Bake for approximately 20-23 minutes.

I hope you love this recipe!  

Questions for you!

1. How many nights a week do you cook?
2. What is your main source of protein?
3. Are you cooking this Thanksgiving?

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

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Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

Course Lunch, Dinner

Cuisine American

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Author Taralynn McNitt

Ingredients

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?

I’m taking a small break from my recap blogs since we have family in town this week, but I’ll get one up soon! While everyone was getting ready for the day, I decided to squeeze in a quick recipe. It’s my excuse to say “hello!”

One of our favorite meals in the summer is Jalapeño Cheddar Turkey Burgers! They are so easy to make, a healthy source of protein, and delicious! 

We eat these turkey burgers like once a week! The best part is that they are just as tasty the next day, and I’m always team leftovers! You can control the spice by eliminating all the jalapeno seeds. We like a little spice, so we throw in about a tablespoon. 

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Jalapeño Cheddar Turkey Burgers

Course Lunch, Dinner

Keyword burgers, jalapeño, lettuce wraps, gluten-free, cheddar, healthy dinner, healthy recipe, low carb

Servings 5 Burgers

Author Taralynn McNitt

Ingredients

• 1 lb Ground Turkey
• 1 Cup Chopped Jalapeños (without seeds)
• 1/2 Small Yellow Onion
• 1 Cup Shredded Cheddar Cheese
• 1 Tsp Jalapeño Seeds
• 1 Tsp Jalapeño Powder
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Black Pepper
• 1 Tsp Dried Dill Weed
• 1 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Brown Sugar

Instructions

• Add all of the ingredients into a large bowl and combine.
• Form the mixture into five burger patties.
• Grill each side for 5-minutes (until they reach 175-185 degrees)

  If you are not using a grill, cook each side for 6-7 minutes.
• Serve each patty in a chilled lettuce wrap.

Sometimes we use white cheddar, swiss, or pepper jack for these burgers! And if you don’t like turkey, you can use ground chicken! 
 
Questions for you!

1. What are your favorite burger toppings?
2. What side do you always have with burgers?
3. Do you grill in the summer?

I love keeping large salads and wraps in the fridge to eat throughout the week. This makes it much easier to eat when I’m hungry instead of having to chop vegetables and clean up the mess each time. I don’t have time for that anymore. I’m learning that food prepping is a great way to get meals in when you have a child. As soon as I try to eat, it’s like he knows!

I love using kale for meal prep salads because the leaves do not get soggy. They get tastier the longer they marinate in the salad dressing.

What Ingredients Should I add to a Kale Salad?

Chopped Kale
Salad Toppers | Cranberries, Blueberries, Almonds
Butternut Squash
Hard-Boiled Eggs
Cherry Tomatoes
Red Onion
Homemade Vinaigrette
Goat Cheese
Brussels Sprouts
Grilled Chicken

My other favorite salad ingredients are avocados, cucumber, roasted carrots, quinoa, strawberries, feta, croutons, and chickpeas.

Marinating Chicken Breast

One of our favorite ways to marinate chicken is with Greek Dressing and a few tablespoons of Mayonnaise. This makes the chicken so juicy and crispy on the outside!

Roasted Brussels sprouts & Butternut Squash

I coated the brussels sprouts and butternut squash with olive oil and baked them at 400 degrees for 25-minutes. 

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Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Course Lunch, Dinner

Cuisine American

Keyword kale, salad, tossed salad, chopped salad, grilled chicken, healthy eating, gluten-free, healthy diet, meal prepping

Prep Time 20 minutes minutes

Servings 8

Author Taralynn McNitt

Ingredients

Chopped Kale Salad

• 14 Cups Kale Chopped
• 1/4 Cup Red Onion Finely Chopped
• 1 Cup Cherry Tomatoes Chopped
• 2 Cups Roasted Butternut Squash
• 2 Cups Roasted Brussels Sprouts
• 1 Cup Salad Toppers dried berries and almonds
• 1/4 Cup Goat Cheese Crumbled
• 4 Cups Grilled Chicken Breast Sliced
• 8 Large Hard Boil Eggs

Honey Dill Vinaigrette

• 1/2 Cup Olive Oil
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Honey
• 1/4 Tsp Black Pepper
• 1 Tsp Fresh Dill Weed or dried
• 1/4 Tsp Onion Powder
• 1/4 Tsp Garlic Powder

Instructions

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

• Mix all of the dressing ingredients in a small bowl
• Massage the chopped kale with the honey dill vinaigrette dressing in a large bowl.
• Add onions, tomatoes, goat cheese, salad toppers, brussels sprouts, and butternut squash to the bowl with the kale. Toss well.
• Top the salad with grilled chicken and hard-boiled eggs.

I put this large salad in a giant container for the week. It has been delicious and so easy for whenever I’m hungry. This has helped me make better food choices, especially during my postpartum weight loss journey. For example, I wanted pizza so bad last night after my workout. I probably would have caved in and ordered pizza if I didn’t have my prepped salad in the refrigerator. There’s nothing wrong with pizza, but I promised myself I’d eat healthier after having my son, and I’ve been doing well so far! I like saving my pizza nights for Friday to reward myself after a healthy week! 

Questions for you!

1. What is your favorite ingredient to pick up at the farmer’s market?
2. Do you prep food for the week?
3. What is one ingredient you have to have on your salads?

I had so many people asking for this recipe when I made it on the 4th of July! It is delicious, but look how pretty and refreshing it is for summer! You can customize this recipe in many ways. Change up the pasta, swap the cheeses, and use different vegetables or meats.

One of the best parts about this recipe is how easy and quick it is to make. There is no baking involved, and it’s a great last-minute option if you’re heading to a summer party or need a last-minute dish for a potluck.
 

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Ultimate Summer Pasta Salad

The easiest summer pasta salad to throw together!

Course Salad

Cuisine Italian

Keyword charcuterie, pasta salad, summer, potluck, salad, refreshing, no bake, party, appetizer, cheese

Prep Time 30 minutes minutes

Servings 20

Author Taralynn McNitt

Ingredients

• 4-5 Cups Cooked Spiral Pasta you can use gluten-free!
• 1/4 Cup Italian Dressing I used Olive Garden's
• 1 1/2 Cups Diced Pepperoni
• 1 1/2 Cups Diced Salami
• 1/4 Cup Chopped Fresh Parsley
• 1 1/2 Cup Cubed Cheddar Cheese
• 1 1/2 Cup Cubed Mozzarella Cheese
• 1 Small DicedRed Onion
• 2 Cups Sliced Grape Tomatoes
• 1 1/2 Cups Diced Cucumber
• 2 Cups Cannellini Beans
• 1/2 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1 Tsp Honey

Instructions

• Toss all of the ingredients together in a large mixing bowl and top with parsley.

  Add more Italian dressing if you you wish!
• Serve cold!

Questions for you!

1. Are you a fan of summer pasta salads?
2. Do you feel like the months are flying by?
3. What are you most excited about this summer?

All I’m craving right now are sandwiches and wraps filled with cream cheese and bacon. One of my favorite local delis sells a wheat bagel with cream cheese, Havarti, bacon, turkey, lettuce, tomato, honey mustard, and onion. I usually get that with chicken instead of turkey (while pregnant), but it’s so delicious! I could eat there every day. I decided to make something similar with healthy wraps to keep in the fridge for the week. This hits the cravings, and even Kyle was a big fan. They are high protein, low carb, have tons of veggies, and are perfect for meal prepping.

Ingredients:
Chicken Breast
Ranch Seasoning (Trader Joe’s)
Black Pepper
Cream Cheese
Bacon
Cucumbers
Lettuce
Peppers
Onions
Avocado
Tomatoes
Flatout Wraps (low carb/high protein)

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Chicken Bacon & Veggie Cream Cheese Wraps | High Protein & Low Carb

Delicious low carb and high protein chicken bacon and veggie wrap with cream cheese!

Course lunch,

Servings 6 Wraps

Author Taralynn McNitt

Ingredients

• 6 Medium Low Carb Wraps
• 1 Lb Chicken Breast
• 1 Tbsp Olive Oil
• 1 Tbsp Ranch Seasoning
• 1/4 Tsp Black Pepper
• 1/2 Medium Head of Lettuce
• 1 Medium Bell Pepper
• 1/2 Small Red Onion
• 1 Large Avocado
• 2 Medium Roma Tomatoes
• 1/2 Large Cucumber
• 6 Slices Bacon
• 1/2 Cup Cream Cheese

Instructions

• Cook the chicken on a pan with the olive oil, black pepper, and ranch seasoning.
• Cook bacon in a frying pan or air fryer.
• Spread cream cheese onto a Flatout wrap. Top with lettuce, bell pepper, red onion, avocado, tomatoes, cucumber, a slice of bacon, and chicken.
• Roll tightly into a wrap and slice in half.

I hope this gives you a good idea for a weekly lunch! It’s 82-degrees today, so I’m going to take one of these wraps out on the porch for lunch while catching some sun rays.

Questions for you!

1. What is your favorite sandwich condiment? (I love yellow mustard!)
2. Which do you prefer? Bagel, Wrap, or Bread?
3. What have you been craving lately?

VIDEO: Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

In the summer, I love having giant salads for dinner. I also like changing up the recipes, so I don’t get bored. I’ll usually eat one combo until I’ve had enough! Sometimes they are super fruity, and sometimes they’re on the savory side.

One of my favorite salads to make is a Greek salad. They are so tasty with seasoned shrimp, and I love how quick and easy shrimp is to make. I think this weekend; I’ll make these Greek salads for my parents with a side of Greek fries inspired by one of my favorite local restaurants. 

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Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

Course Lunch, Dinner

Cuisine Greek

Keyword Greek Salad, Shrimp, Feta, Salad, Healthy Dinner, Pitas, Onion, Avocado, Tomatoes, Toasted Pecans

Servings 1 Salad

Author Taralynn McNitt

Ingredients

• 4-5 Cups Fresh Romaine Lettuce
• 2-3 Tbsps Greek Dressing Farmer Boy Brand
• 1 Medium Roma Tomato
• 2 Petite Cucumbers
• 1/4 Cup Chopped Red Bell Peppers
• 2 Tbsps Chopped Red onion
• 1/4 Cup Toasted Unsalted Pecans
• 1/4 Cup Crumbled Feta
• 1/2 Small Avocado
• 1 Whole Grain Pita I used the Joseph's pita bread with oat, flax & whole grain.
• 1 Cup Cooked Seasoned Shrimp Cooked the shrimp in a few tablespoons of the Greek dressing, dill and avocado oil.

Instructions

• Add a drizzle of avocado oil into a pan on high heat. Add in fresh shrimp, one tablespoon of Greek dressing, black pepper, and a splash of dill weed. Cook until the shrimp is pink and firm. Set aside.
• In a bowl, toss the lettuce with the Greek dressing.
• Top the lettuce with Roma tomato, cucumber, red bell pepper, red onion, toasted pecans, avocado slices, feta, pita bread, and seasoned shrimp!
• Toss & enjoy!

I hope you all enjoy this salad as much as we do!

Questions for you!

1. Would you like me to start making individual recipe posts for some of the recipes in my recaps?
2. What is your favorite combo during the summer?
3. What kind of protein do you like to add to your salads?

Cook up the kielbasa, cook the peppers and onions, boil the pasta, mix the ingredients, top with cheese, and bake! You could also make this recipe with a white sauce.

I like making this recipe with spaghetti squash!

Video Tutorial Below!

I’m making a creamy chicken cavatelli recipe for Valentine’s Day tonight! I’ll definitely blog that recipe if it turns out

Questions for you!

1. Do you prefer red or white sauce?
2. What is your favorite pasta noodle?
3. Extra cheese or no cheese?