Hot Chocolate

Last week was National Hot Chocolate Day.  Didn’t know that holiday existed?  Me either, but I saw it on facebook and so, here is an adapted recipe for hot chocolate.  My mother-in-law gave me this recipe years ago and we have enjoyed it so much!  But it doesn’t fit our current diet regimen, so I have done some swapping out to make it a little less sugary. And it still tastes just as indulgent!


Hot Chocolate:

4 cups of milk (can be any milk of your choice…almond, coconut..etc)

1/3 cup hot water

1/4 cup cocoa powder

1 tsp vanilla

1/4 to 1/3 cup agave nectar (depending on how sweet you like it)

Combine all ingredients into a saucepan, warm over a medium heat, making sure to stir frequently.  I know this takes longer than if you heated it on high, but you DO NOT want to scorch your milk.  It will ruin the whole batch.  Once it’s heated through, pour into mugs and enjoy!


Blessings from the Bowman Kitchen 🙂


Southwestern Chicken with Lime and Avocado Salad

This dish was a hit in our house.  So full of freshness and bursting with flavor!  We will definitely be making it again.  We made it in the crockpot so the chicken was super tender.  Hope you enjoy it as much as we did.  I’m pretty sure I saw a couple of the kids licking their plates….. maybe even the hubby too….. ok, me too 🙂  It was GOOD!!!  Don’t judge…


Southwestern Chicken

4 chicken breasts

2 tbsp. of cumin

2 tbsp. of chili powder

1 tbsp of garlic powder

1 medium onion chopped

juice from one lime

1 tsp of salt

1 tsp of pepper

Add all ingredients into crockpot.  Cook on high for 4 hours. We shredded our chicken afterward.


Lime and Avocado Salad

hearts of romaine lettuce

1 avocado, cubed


1/3 cup of olive oil

juice from one lime

1 shallot, minced

salt and pepper to taste

2 tbsp of agave nectar

Mix all ingredients together and drizzle over the lettuce and avocado.  Enjoy!  (if you like mushrooms, like my husband, feel free to add them 🙂

Blessings from the Bowman Kitchen








Kale Chips and Pico de Gallo

Our commitment in doing this project is to never put something up here that isn’t truly good and tested in our kitchen.  So when I say that this was delicious, please understand that it was D-E-L-I-C-I-O-U-S!

Since cutting out so many starchy carbs and breads, I had been missing the salty crunchy taste.  Nuts just don’t seem to do the trick in this department.  Plus, you can easily over-do it with nuts in the calorie area.  So I’ve been searching for something that might help.

I decided to give the famed Kale chips a try.  Believe me when I say I was skeptical.  I just couldn’t grasp how a leafy green could be called a chip.  But when I finished baking them, they truly were crunchy.  A bit fragile, so not like a traditional chip, but very tasty and salty.  They are perfectly paired with homemade pico too!


Kale Chips:

one bunch of kaley

1 tbsp of olive oil

salt & pepper to taste

sprinkle of garlic powder

Tear the leaves from the stems and break into 1 to 2 inch pieces.  Toss in olive oil.  Lay on a cookie sheet.  Sprinkle with salt, pepper, and garlic powder.  Bake at 275 for 20 minutes.  Enjoy!


Pico de Gallo:

4 tomatoes, seeded and chopped

1 jalapeno, seeded and minced

1/2 medium onion, diced

handful of fresh cilantro, chopped

1 lime

Add all ingredients in a bowl and squeeze lime over it.  Toss. 🙂



Cucumber Boats and Mustard Vinaigrette

Here is an easy lunch that we throw together sometimes at our house.  The vinaigrette is something we keep on hand and use quite alot.  It’s a staple in our kitchen, finding itself on anything from fresh salad to steamed veggies!  We found this dressing emulsifier at Target that we use to make our dressing and we love it.  You pour all the ingredients into the jar and then pump the handle up and down to mix it.  It’s perfect 🙂


Cucumber Boats Ingredients:

Mustard Vinaigrette

1 cucumber, peeled, halved, and seeded

4 slices of ham

1/2 avocado, sliced


Mustard Vinaigrette Ingredients:

1/3 cup olive oil

salt and pepper to taste

2-3 tbsp of dijon mustard

1 tbsp of honey

1-2 tbsp of white wine vinegar

1 shallot, minced


Breakfast Casserole

This is a dish we have been enjoying for years in our family.  The original recipe calls for french bread cubes to be added as a crust.  Well, that isn’t on our new healthy eating plan.  So, I’ve adapted it here to make it more diet friendly.  It’s high in protein and super tasty.  You will think you are getting a real treat!



4 cups of cubed ham (could really do this with any meat, chicken, deer sausage, ground beef, etc)

2 to 4 cups of shredded cheddar cheese

1/2 cup almond flour

1 tsp of dried mustard

8 large eggs

1/2 cup of milk (could use almond milk here if you like)

Layer the ham on the bottom.  Sprinkle the top with cheese.  In a bowl, combine the almond flour and dried mustard.  Sprinkle over cheese.  In another bowl, add 8 eggs and 1/2 cup of milk.  Whisk together until combined.  Bake at 350 for 50 minutes or until eggs are set.

Enjoy!  It will be hard to just eat one serving!


From the Bowman Kitchen 🙂

Field & Stream Soup

Hi friends 🙂  I’m Anna, the wifey of Brad.  I’m here to post a little recipe that we make in our kitchen.  Brad has dubbed it Field & Stream soup and we love it!  Inspiration for this soup came when we ate at an upscale Mexican restaurant a few years ago.  For the starter to the meal, the waiter delivered a bowl and fresh ingredients like chicken, tomato, green onion, avocado, and rice.  Then he poured a steaming seasoned broth over it.  It was delicious and fresh!  So I came home and recreated it.  It has been a staple around our house since.  The recipe goes as follows…


4 cups of chicken broth

1tsp salt

pepper to taste

1 tsp garlic powder (or you could chop some fresh garlic to simmer in the pot)

1 tsp onion powder

4 green onions, chopped

2 tomatoes, seeded and chopped

2 – 3 baby carrots sliced

1 handful of fresh spinach, chopped

2 filets of fish

Preheat the oven to 325.  Pop the fish in for about 15 to 20 minutes or until it flakes easily with a fork.  Do this first so that it will be done when your broth and veggies are ready.  Pour the 4 cups of broth into a pot and bring to a boil.  Once boiling, reduce heat to a simmer.  Now go grab whatever veggies you have available and start chopping.  Look for a wide range of color for your bowl.

When the fish is finished, break it into pieces and divide into 4 bowls.  Add chopped veggies.  Pour steaming broth over the contents in the bowl.  Let sit for a minute or two as it will be softening the vegetables.  Enjoy!