What We Eat In A Week | Holistic Nutritionist Mom of 4

#familyfriendly #healthyeating #cookwithme Today I’m sharing a What We Eat In A Week as a Holistic Nutritionist and Mom of 4 or family of 6! I love these kinds of videos so much so I hope you do too. Let me know if you want more of these because I feel like I could make them endlessly! 😋
💌 Sign up to receive my newest recipes here: https://healthyelizabeth.myflodesk.com/healthyelizabeth
📲Share what you’re making with me on Instagram:
https://www.instagram.com/healthyelizabeth/

In this video:
Copper Peeler: https://shrsl.com/4bga0
Parchment paper sheets in bulk: https://amzn.to/48kw6fZ
Glass mixing bowls: https://shopstyle.it/l/b7C4R
Glass Measuring Cup: https://shopstyle.it/l/b7orw
Cream Glass Storage Containers: https://amzn.to/3SGyOH0
Dressing Jars: https://amzn.to/3T58KqA
Salt and pepper crocks: https://shopstyle.it/l/b6VNJ

🥘 My recipes can be found here: https://healthyelizabeth.com
Today’s Recipes:
Garlic Roasted Whole Chicken: https://healthyelizabeth.com/garlic-roasted-whole-chicken/
Raw Carrot and Raisin Salad: https://healthyelizabeth.com/raw-carrot-and-raisin-salad/
Brussels Sprouts with Walnuts and Balsamic Glaze: https://healthyelizabeth.com/brussels-sprouts-with-walnuts-and-balsamic-glaze/
Creamy Cilantro Lime Dressing: https://healthyelizabeth.com/creamy-cilantro-lime-dressing/
For the Pork:
1- 3 1/2 pound Boston pork roast
1 tbs sea salt
For the dry rub:
1/2 tbs sea salt
1 tsp black pepper
1 tbs ground mustard
1 tbs onion powder
1/2 tbs garlic powder
2 tbs coconut sugar or brown sugar
450 degrees for 15 minutes fat side up, then 275 degrees for 4-7 hours.

😊 Hi I’m Elizabeth,
a Certified Holistic Nutritionist, home cook, gardener, wife, Orthodox Christian, and homeschool mom of 4 kids – ages 8, 7, 5, & 2.
My food philosophy is simple: eat real, whole, functional foods and minimize the processed stuff. Join me in my home with the food, garden, and lifestyle that inspires me most…

Things I use in the kitchen 💚
Denim Half Apron: https://tidd.ly/3UcDE15
Tan Denim Half Apron: https://amzn.to/42GLP7Y
Glass Measuring Cup: https://shopstyle.it/l/b7orw
Speckled white and Terracotta Dinner plates: https://amzn.to/48NKAWY
Fairchilds Apple Cider Vinegar: https://amzn.to/48eg7RA
Bulk Parchment Paper: https://amzn.to/3FJVX55
Cast Iron Griddle: https://smithey-ironware.pxf.io/NkoQdv
No. 12 Flat Top Griddle
Copper Vegetable Peeler – I have the color “golden” which is a beautiful copper color: https://shrsl.com/46q9m
My exact Crock Pot: https://shopstyle.it/l/b3TiD
Mini Kitchen Aid Food Processor: https://shopstyle.it/l/b3tHR
Stainless Strainer: https://amzn.to/3R5YSM4
Instant Pot: https://amzn.to/48Q5rZR
Reusable mason jar lids: https://amzn.to/47fVILy
Weck Jars: https://amzn.to/3u5SdZ8
White Weck Jar lids: https://amzn.to/479G0RY
Glass meal prep containers with white sand lids: https://amzn.to/3Lz2VNE
Copper Lid Spice Jars: http://shrsl.com/46xc2
Breville Smart Oven Air Fryer Pro: https://amzn.to/3KXvLpS
Grain Mill:
https://shrsl.com/44hou
Cutting board: https://shrsl.com/4446o
8″ knife: https://shrsl.com/4446l
Staub Enamel Cast Iron Pot: https://www.tkqlhce.com/click-100879962-14357366
Stainless mixing bowls with taupe lids: https://amzn.to/48pUn5B
Crock Pot: https://amzn.to/3LZx8G5
Over the sink dish rack: https://amzn.to/3MuzmNN
Einkorn Flour: https://amzn.to/496AhOh
Toups and Co Organic Skincare and Makeup : Use my coupon code: HEALTHY10 for 10% off your order
https://toupsandco.com/healthyelizabeth
💌Join my email list so we can stay in touch: https://healthyelizabeth.ck.page/13209456e5
Instant Pot: https://amzn.to/45BgX9F
Nutrimill Immersion Blender:https://shrsl.com/47pc5
Immersion Blender: https://amzn.to/45IFgT5
My apron with French stripe: https://amzn.to/40QNsgK
Celtic Sea Salt: https://amzn.to/40poN2H

Sponsorship inquires contact me at:
elizabeth@healthyelizabeth.com

This week is just an average week in my kitchen you guys know I’m a holistic nutritionist I’m a mom of four and I love to cook real and approachable food for my family I’m always in the kitchen and this week I’m whipping up some new

Things for our weekly menu so join me in the kitchen be a fly on the wall while I show you a few different meals we ate this week during the winter when tomatoes and peppers aren’t in season I still love to cook with canned versions of that to

Give us some nice fresh flavors so today I’m making a green chili egg bake or egg casserole and I’m starting out with some canned diced tomatoes and I’m putting that in the bottom of my greased baking dishes and I love to grease my baking dishes with just a little bit of butter

Now I’m adding in some diced green chilies and I try to drain out most of the liquid that way it’s not too wet and then I’m topping that with cheese I’m using just a raw sharp white cheddar cheese but any sharp cheese or even Monterey Jack cheese or something like

That would be just fine you just want to repeat this process a few times and kind of layer up the toppings almost like a breakfast lasagna in my house breakfast is usually more of a rushed thing because the kids wake up and they’re ready to eat so I

Usually have to have something that’s already kind of ready to go which is why I love egg bakes and kesas or anything of that sort because I could make it ahead of time I can make it the day before or the night before and then it’s

Ready to go whenever I need it no stress I try to share as many written recipes as I can over on my website healthy elizabeth.com but some of my recipes don’t make it to the website I’m just cooking so if I have links I’ll leave them down below for you in the

Description box I’m constantly updating things over there so if you haven’t seen it posted yet just check back and usually it’ll be up there now to make my egg filling or like the custard that’s going to hold all those yummy toppings together I’m just cracking in about 12 large eggs so this

Is going to be really filling and full of protein and it also makes a lot so if you have a big family or you like to do meal prep or batch cooking then this is a great recipe so I’m just going to add 12 eggs and then I’m going to top that

Off with about half a cup of heavy cream and then I’m just seasoning that with a little bit of salt and pepper and whisk it all up and then we’re going to pour that over our toppings in our baking dishes the trick here is to kind of get

That egg mixture to settle in and kind of make it more dense like a casserole so I like to take a fork and I’ll just kind of poke down so that that way that egg mixture can kind of seep down into those toppings and then it helps

Everything solidify when we bake it I’ve preheated my oven to 350° and I’m going to put both of those casserole dishes in there together and we’re going to let those bake for about 40 to 45 minutes anytime I’m in the kitchen I almost always try to multitask and make more

Than one thing so while something’s baking in the oven I’ll start something else that I can keep in the fridge or marinate something it just really helps my house to run a little bit smoother so while that’s baking in the oven I’m going to get started on a Raw carrot salad that

I’m just going to have in the fridge that we could have as a side or with lunch or as a snack it serves so many purposes and it’s super healthy and easy so I’m just taking a bunch of rainbow carrot you can use regular carrots and

You just want to First peel them and get that outer layer of skin off and then I’m using my vegetable peeler and I’m starting at the thick side of the carrot and I’m just moving my peuler down to make carrot ribbons I always love it when fruit

Salads have raisins and so I thought I’d add some raisins into this carrot salad to help balance it out and bring a little bit of sweetness to it so I’m using about 1/4 cup of raisins and that’s just going to help give it some texture and some sweetness and then I’m

Going to drizzle over just a really simple raw apple cider vinegret and I just do that by combining raw apple cider vinegar avocado oil or you could use olive oil and then raw honey just do a little bit of salt and pepper and then you have this really simple dressing so

I just drizzle that over the carrots and then this is optional but today I had an apple just sitting on the counter and I decided to throw that into just cuz it sounded really good so I went ahead and covered that with some plastic wrap and

Then put that in the fridge to chill and let all those flavors kind of develop my favorite little trick anytime I’m baking with cheese is the last 5 minutes or so of cooking I’ll take some of the cheese that I reserved and I’ll top it with it thin that way it just

Melts and doesn’t get super crusty and browned sometimes I like it when cheese is just still gooey and so I did that here the last 5 minutes I just popped it back in and let that cheese melt and now we can have this for breakfast or for brunch and it’s delicious Delicious next I’m getting started on a garlic roasted whole chicken or actually two whole chickens this time whole roasted chickens are one of my favorite things to kind of batch cook at the beginning of the week that way we can have them for different meals and it’s just kind of like prepped rotisserie

Chicken in your fridge but it’s a lot healthier when you make it yourself and super flavorful so to make this really easy garlic roasted chicken I just start out with two 3 and 1/2 lb or so organic freerange whole chickens and I just rinse them and then I Pat them dry with

A paper towel and then sometimes their little wings have little spiky things coming out of them or little I’m not sure what they are exactly but I just take scissors and I trim that off and then I’m going to take a whole bulb of garlic now this is for two chick chicken

So if you’re just doing one chicken you could do half a bulb of garlic or roughly about 6 to eight garlic cloves and I’m just going to mince those up not super finely I leave them a little bit chunky cuz we don’t want them to burn in the

Oven and now to flavor the chicken and keep it really moist while it’s roasting I’m taking a few tablespoons of avocado oil or you could use olive oil if that’s what you have on hand that’ll work and I’m just taking some salt and some pepper a lot of salt and pepper to

Really give this chicken a lot of flavor and I’m combining that in the oil with the garlic and it kind of makes its own garlic oil and then I’m going to take that and rub that oil on the chicken all the way around so top bottom and I’m

Even going to put my hand under the skin of the chicken and make sure that all of that flavored oil gets into the actual meat of the chicken itself and not just the skin so that’s going to give you a really flavorful chicken inside and out

So just rub that down and I’m going to put this on my parchment lme baking sheet and I have my oven preheated to 425 so I’m going to place the chickens in the oven for about 15 minutes at 425 then I’m going to flip them over to

Where they’re breast side up and cook them for another 15 minutes at 425 and this just helps everything to get nice and brown right from the beginning then I’ll turn my oven temperature down and we’ll cook it low and slow for a while Longer So one of these chickens will be dinner tonight and then the other one will go in the fridge to have on hand for the week and to go with this delicious garlicky chicken I’m going to make some brussel sprouts so these are going to be just a roasted brussel sprout but I’m

Going to kind of dress it up a little bit and add some walnuts and a homemade really quick bomic Glaze I just have some fresh whole brussels sprouts and I just rinse them off a little bit and then dried them off with the towel and now I’m going to cut the ends off and the really big brussels sprouts all but the rest of them that are just an

Average size I’ll just cut in half and then I’ll get those on a parchment line baking Sheet I’ve preheated the oven to 400° and now I’m just drizzling my brussels sprouts with some avocado oil I always use that whenever I’m roasting at high temperatures especially and then I’ll sprinkle it with salt and pepper and I’ll massage that in a little bit with

My hands but I try not to let too many of the leaves get loose because those will tend to caramelize a lot sooner than the whole brussels sprouts will so try to just give it a quick rub down and then those are good to go in the oven

And I’m going to roast those first without adding our nuts or anything for about 20 minutes in the meantime while those are roasting I’m going to take about 1/4 cup of walnuts or maybe a/ thir of a cup of walnuts you can use however many you

Like and I’m going to chop those up and get them to where they’re a nice bite Size now I love just a really quick glaze like this it’s just Whole Foods and all I’m going to do is take a little bit of balsamic vinegar and mix that with some honey and that’s going to thicken it up and make it the perfect little balsamic drizzle and you can do

This with either honey or maple syrup so if you prefer the taste of maple syrup go ahead and use that it’s delicious with brussels sprouts so that’s definitely an option and you’ll just pull those brussels sprouts out of the oven after 20 minutes and then you’ll drizzle them with that homemade balsamic

Glaze and sprinkle them with as many walnuts as you Want I love the sweetness and the vinegar acid and all of the crunchy walnuts this is just a delicious combination and it’s so nourishing too you have the Brussels sprouts and the walnuts they’re so flavorful and so nutritious as a side dish for any night of the week it’s just

Really quick and easy but it’s so yummy So after my chicken did its first roast at 425 for 30 minutes total I lowered the oven temperature to 375 to continue roasting the chicken for about 30 to 40 minutes depending on the size of your chicken so I just cook it until it reaches 165 so you if you have a

Thermometer you can definitely take the temperature but it usually turns out just fine roasting it for 30 to 40 more minutes and halfway through that 40 minutes or so I’ll just base it with a little bit of its drippings with a spoon just quickly over the top and this just helps

To make everything stay really moist and juicy and helps really caramelize that crust and make it like this perfect glassy Crust the next day in the morning and I got started on a pork roast so I just have this Boston pork roast it’s from my local farmers market they have the best cuts of meat and they’re so affordable so if you can find one close to you

Definitely check it out cuz it’s usually more affordable than the stores at least where I am all I did was rub it with about 1 tablespoon of salt and I’m just going to place this in the fridge and let it kind of work as almost a brine on

The outside of this pork to give it really good flavor when we dry rub it later we’re going to have the pork roast for dinner tonight so to go with it I’m going to make a cabbage and rikio Lao cuz those are both in season right now

So I’m going to pair those together but I first want to make a really yummy dressing for it so I’m going to make a creamy cilantro lime dressing and it’s not not going to be spicy or anything it’s just going to have a have a lot of

Creaminess and a lot of Tang and be really flavorful to dress the cabbage in so first I’m just taking about half a cup of sour cream you could also use a plain Greek yogurt that works just the same and I’m going to put this in my food processor along with some lime

Juice and an entire bunch of cilantro now if you don’t like cilantro you could also try maybe green onion and just swap it out for a different flavor it’s still going to have the same sort of zest and brightness so I think you could try that

But I’m going to take a couple garlic cloves now actually about three and I’m going to put those in whole and then add a little bit of ground cumin salt and pepper and I’m going to blend this up until it’s nice and puree and then just to help emulsify it

I’ll slowly drizzle in about 1/4 cup of avocado oil or olive Oil I love how beautiful and green this dressing is and I love how Tangy it is and it even has the live cultures in it from my cultured sour cream so this is a great little thing to keep in the fridge I’ll just put it in a glass jar with a

Tight fitting lid and it’ll stay in the fridge for up to about 1 Week so now I’m ready to cook this pork and it’s going to cook low and slow for several hours today so I want to get it started early and I pulled it out of the fridge about 30 minutes ago to let it come to room temperature that way it

Roasts evenly so now I’m going to start by making my dry rub for it and since I already added salt to it earlier I’m not going to add as much salt as I would so I’m going to do about half a tablespoon of salt 1 teaspoon of black pepper 1

Tbsp of mustard powder 1 t spoon of onion powder and then to sweeten it up and make sure it has a really good crust about 2 tbsp of coconut sugar and I also added in half a tablespoon of garlic powder I like to just spread it out on

Some parchment paper and then I’ll take my pork roast and I’ll press it in on all of the different sides so for this style of pork you don’t want to rub it in you want to have that crust on it so by pressing it into the dry rub it helps

To kind of dry out that crust and really make the exterior the way we want it to be so I’m just going to do that on all sides sprinkle any extra seasoning I have on my parchment and then I’m putting it into one of my smaller dutch

Ovens and I’m going to put this into my oven at 450 I’m going to start it on nice high heat for about 15 minutes and you want to do it fat side up so that all that fat will start Browning and rendering down and keeping our meat nice and moist

And flavorful and after I do that then I’ll lower my oven to 275 and let that cook for about 4 to 7 Hours almost every week I make a cabbage salad normally it’s just my standard cabbage salad but this week since I’m making a pork roast I tried to make one that’s a little more inspired by that so I’m using a red cabbage here and I’m thinly slicing it up and then to add

Something a little bit different and to experiment with something that’s in season I decided to use riko along with it now I’ve never used this before this is actually the first time I’ve ever cooked with rikio and I really thought it was too bitter in this salad so I

Added a little bit of Honey to try to sweeten things up so if you’re used to Bitter flavors and you don’t mind bitter greens which are so good for you then give it a try just maybe add half of a rikio head instead of an entire one cuz it does have a

Really bitter flavor so it’s definitely not for picky eaters I’ll say that but if it was just red cabbage then this would be absolutely delicious because the mixture of the shredded cabbage along with that creamy cilantro lime dressing it’s definitely excellent so try it and if you like rido give it a Shot you want to serve this after it’s been chilled so now that it’s together I’m just going to put it in a glass storage container and put it in the fridge and it’ll be ready to go tonight for dinner you can see just how beautiful this pork turned out it was amazing I’m

Already planning to make it again so once it came out of the oven I just shredded it up with some Forks it should fall apart that’s kind of the trick so if you kind of poke a fork in it and it doesn’t fall apart just put it back into

The oven and let it keep on cooking it’s really foolproof that way so I just let this cook for a long time shredded it up and we had it with some of that cabbage SLO I had a little bit of Primal Kitchen barbecue and it was delicious and the whole family loved it