Easy Snack

This is a go-to snack for us nowadays (is that a word or is that just Southern slang?).  Anyway, kids love it – we love it – it’s healthy.  Hope you try it!

Apple slices with almond butter


Blessings from the Bowman Kitchen 🙂


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!