Search Results

Two simple staples that will take your homemade meals to the next level. Great for cooking, spreading, and dipping! Watch my full video tutorial on my Instagram . Starting Materials: Heavy whipping cream Stand Mixer or Hand Mixer Instructions: Begin by adding 1-2 cups of heavy whipping cream to your stand mixer and begin mixing at a high speed. Allow the cream to mix for about 15 minutes. It will go through the following stages: Liquid Heavy Cream  – The starting point, thick and smooth. Whipped Cream  – As you whip, air is incorporated, and it thickens into a fluffy, soft peak stage. Stiff Whipped Cream  – Continued mixing results in firm peaks, where the cream holds its shape. Breaking Stage (Curdling)  – Over-mixing causes the fat to separate from the liquid (buttermilk), creating a grainy appearance. Butter Formation  – The butterfat clumps together, leaving behind a thin, milky liquid (buttermilk). Once you have reached the butter stage, strain the butter from the buttermilk and rinsed with cold water to remove excess liquid. To make ranch: Add the following ingredients to your stand mixer. 1/2 cup buttermilk 1 cup mayonnaise 1/2 cup greek yogurt 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp pepper 3 tbsp parsley 3 tbsp fresh chopped dill 3 tbsp fresh chopped chives To complete your butter: Knead your butter under cold water for 5 minutes to remove remaining moisture, then shaped for use or storage.

A recipe that takes under 20-minutes and cost less than $10 a serving! Follow @danielleharmswellness for more simple and healthy recipes! Ingredients: Spicy Italian Sausage Marinara Sauce Ricotta Cheese Shallot Garofalo Pasta Ingredients Cost Breakdown (From Trader Joe's) Spicy Italian Sausage (1 lb)  → $4.99 Marinara Sauce (1 jar, 25 oz)  → $2.99 Ricotta Cheese (2 scoops, ~4 oz from a 15 oz tub)  → ~$1.06 Shallot (1 whole, ~0.25 lb)  → ~$0.87 Garofalo Pasta (16 oz package)  → $2.99 Total Recipe Cost: $12.90 4 servings = $3.23 per serving Instructions: Begin by starting a pot of boiling water. Chop your shallot and heat a pan to medium. Add EVOO and allow to warm. Add chopped shallot to pan and cook until fragrant. Remove sausage from casing and add to pan. Season lightly with salt, pepper, and garlic powder. Once water comes to a boil, add pasta and a pinch of salt. Cook until al dente. Cook sausage fully then add marinara sauce and lower heat to low/medium and allow to heat. Strain pasta, add back into large pot with EVOO drizzle, top with sausage and sauce mixture. Plate and top with a spoonful of ricotta cheese. Enjoy!

A 20-minute recipe that will be on repeat in your house! This is a go-to in our house 2/28 it is simple and taste like you are eating at a fancy restaurant. Shopping List (under $10 a serving) from Trader Joe's: Salmon Fillet $9.99 Lemon $0.50 Trader Joe's Vegan Kale, Cashew & Basil Pesto $3.99 Cherry Tomatoes $3.00 Red Onion $ 0.75 Rice $1.44 TOTAL : $19.67 for 2 Ingredients: Salmon Fillet Cherry Tomatoes Red Onion Cooked Rice (about 2 cups) Pesto of choice Lemon Butter Salt and Pepper Garlic Powder or Garlic cloves Instructions: *I used precooked rice in my recipe that I prepared the day before and stored in the fridge. You can begin your recipe by cooking rice in a rice cooker or using an instant pack of rice. Begin by heating a pan to to medium heat and add 1 tbsp of butter. Season your salmon fillet generously with salt and pepper Once your pan is heated, add your salmon to the pan (seasoned side down) and allow it to sear (about 7 minutes) while you season the up-facing side of your salmon. In a separate pan, add 1 tbsp of butter and heat to medium high heat Once your pan is heated, add in sliced red onion and allow to become fragrant Flip your salmon to sear the other side and allow to sear (about 5-7 minutes) Once your onion and cherry tomatoes are sautéed, add in your cooked rice and 4 tbsp of pesto and mix Allow for your salmon to completely cook with thinly sliced lemon on top Once your salmon is fully cooked (pale pink inside) plate with your pesto rice as your base and top with your salmon fillet. enjoy! Follow me on Instagram for more healthy and simple recipes!

Simple and healthy dinner that is kid approved. Simple Lasagna Soup @danielleharmswellness I am watching my 3 & 6 year old niece and nephew for a week and I was so excited to think of meals that would be kid-approved. Most kids love the classic spaghetti so I chose to run with that and try out a variation of lasagna soup. The recipe below is an extremely simplified version, feel free to elaborate in the spice department and add in variations of cheeses. For me, I wanted this recipe to be a simple as possible with the chaotic and busy households in mind.  SIMPLE LASAGNA SOUP (serves 4-6) Total time: 20 minutes Ingredients:  EVOO 1 lb of ground beef ½ yellow onion 2-3 cloves of garlic 32oz Marinara sauce of choice (I used the arrabbiata sauce from @Raos and absolutely loved the flavor)  16oz Beef bone broth  Lasagna noodles 2 tbsp heavy whipping cream Shredded monzarella cheese Optional seasonings: S&P, garlic powder, oregano, and basil Other optional toppings: ricotta cheese, freshly grated parmesan cheese, fresh basil Served with homemade sourdough Instructions: Begin by heating a large pot to medium/high heat. Add in 1 tbsp of EVOO and freshly minced garlic. Allow garlic to become fragrant then add in ½ of a diced yellow onion. Allow garlic and onion to become transparent then add in ground beef. Cook ground beef fully then add seasonings of choice. Next, pour in ½ of your bone broth and stir. Turn the heat down to medium/low and add in your marinara sauce and stir. Crack your lasagna noodles into fourths and mix into pot along with the rest of your bone broth and 2 tbsp of heavy whipping cream. Cover the pot with a lid and allow to simmer for about 5 minutes (until noodles are fully cooked and soft). Finally sprinkle in shredded monzarella cheese and enjoy!

Below is a menu including meals focused around high-protein, nourishing, and minimally processed foods! Follow me on instagram for step-by-step videos on how to bring these simple recipes together.

This dish combines rich flavors, appealing textures, and bright colors, transforming the traditional enchilada into an easy one-pan meal. Not only is it quick to prepare, but it also revitalizes you for the rest of your day with its nutritious ingredients. Not to mention, it's even reheated as leftovers. Watch my step-by-step tutorial for this recipe What Makes This Enchilada Skillet Unique? The Enchilada Skillet takes classic enchilada elements and reinvents them. Instead of rolling tortillas with filling, everything cooks together in one pan. This method saves prep time and allows the flavors to blend beautifully. This recipe is also incredibly adaptable, catering to various dietary preferences. Whether you follow a vegetarian or gluten-free diet, you can adjust the ingredients based on what’s available in your kitchen. Ingredients to Brighten Your Plate Protein: Choose from ground turkey, chicken, or black beans for a plant-based option. Vegetables: Include bell peppers, red onion, and your choice of other vegtables such as zuchini or corn. Tortillas: Use almond flour or corn tortillas, cut into strips for that classic enchilada feel. Enchilada sauce: A tasty base that ties everything together; I love switching between red or green enchilada sauce. Toppings: Enhance with avocado slices, fresh cilantro, and lime juice. Optional: cheese INGREDIENTS LIST: 1 lb ground beef, chicken, or turkey 1 tbsp avocado oil 1-2 bell peppers 1/2 - 1 red or yellow onion Enchilada sauce Tortillas (I use Siete Almond Flour tortillas or corn tortillas) optional toppings: cheese, cilantro, avocado, fresh lime, sourcream SIMPLIFIED STEPS: Heat pan to medium high heat with 1/2 a tbsp of avocado oil Prep your veggies then add them into your pan Allow veggies to cook for 5-7 minutes until sauteed Remove vegtables from pan and add ground meat allowing to fully cook Cut tortilla into strips Once meat is fully cooked, add vegtables back into pan and turn heat to medium before pouring over your enchilada sauce Allow to simmer before sprinkling in your tortilla strips Cover with lid for 3-5 minutes while oven heats to a low broil setting Sprinkle with cheese then add to oven for 30 seconds to a minutes Remove and top with avocado, cilantro, and fresh lime juice Enjoy and save leftovers for your next meal! These ingredients not only enhance the dish visually but also create a nutrient-dense meal. For instance, one serving provides approximately 25 grams of protein, thanks to the beans or lean meat, and is rich in dietary fiber and vitamins. Cooking the Perfect Skillet Enchilada Step 1: Sauté the Vegetables First, heat a tablespoon of olive oil in a large skillet over medium heat. Add chopped bell peppers (about a cup) and add half a diced onion. Sauté until tender, typically 5-7 minutes. This process builds the flavor foundation for your dish. Danielle Harms Wellness Enchilada Skillet Step 2: Incorporate the Protein Once the vegetables are ready, it's time to add your protein. If using ground beef or chicken (about 1 pound), cook until no longer pink. If you're choosing black beans, add one can, drained and rinsed. This boosts the dish's heartiness while delivering a healthy protein source. Step 3: Bring it All Together Next, add in your enchilada sauce and allow to simmer on medium heat. Finish off by sprinkling in your tortilla strips. Stir gently to blend ingredients while allowing the tortillas to soften and absorb the sauce. Top with a generous sprinkling of cheese then allow to simmer for about 10-15 minutes until everything is heated through. Optional; add to the oven on a broil setting to ensure there is a crisp top to your dish. (Ensure your pan is able to go in the oven at high heat). Step 4: Add the Finishing Touches After removing the skillet from heat, it's time for your toppings. Sprinkle a handful of fresh cilantro, add avocado slices, and a squeeze of fresh lime juice. These elements not only elevate the flavor but also enhance the nutritional value of your meal. Nutritionist Notes: This dish is not just visually appealing; it is also exceptionally healthy. Here’s why: Bell peppers are packed with vitamin C—just one medium pepper contains about 150% of your daily requirement. Zucchini provides essential antioxidants and hydration, making it a great summer vegetable. Whole wheat tortillas introduce dietary fiber, crucial for digestive health. Well Balanced from the protein, cards, and fats incooperated in this meal. Eating a colorful diet has been linked to improved mental health, thanks to a boost in mood and energy levels. When meals are visually appealing, you are more likely to eat mindfully and appreciate each bite. Serving Suggestions The Enchilada Skillet is flexible. Pair it with a light salad and a citrus dressing or serve alongside black beans for a more substantial meal. You can also prepare larger quantities to enjoy leftovers during the week—just store them in the fridge. Meal Planning with Ease This dish is fantastic for meal prepping. Make a batch over the weekend, portion it out, and you’ll have quick lunches ready to go. Reheat as needed, adding fresh toppings each time for a burst of flavor. Final Thoughts The Colorful Enchilada Skillet invites you to celebrate healthy eating with appealing, nutritious ingredients. Its simple preparation, customizable nature, and mouthwatering flavors make it a must-try for your lunch recipes. Try to move away from dull lunches and embrace this delicious option that nourishes and energizes you. Gather your colorful ingredients and relish the satisfaction that comes with every vibrant bite of this delightful enchilada skillet! Shop My Kitchen Essentials for Healthy Cooking

Imagine these placed about your thanksgiving table as not only cute decor but also the best sweet addition to your meal! The perfect recipe to make with family this season that will become a new tradition! Shop my Dehydrated Sourdough Starter for an extremely active sourdough starter that can be ready to use in 5 days! Pumpkin Cinnamon Swirl Sourdough Mini Pumpkins  You can use the same recipe to make 1 large loaf or 6 mini loaves I NGREDIENTS: 120g active sourdough starter 200g pumpkin puree 25g maple syrup 250g filtered water 500g organic unbleached bread flour 10g salt Cinnamon Swirl Inclusions: 5g cinnamon  5g pumpkin spice 90g sugar  INSTRUCTIONS:  0:00  add active starter, pumpkin puree, maple syrup, and filtered water to a large mixing bowl. Mix well with a bread whisk incorporating all ingredients.  add in bread flour and salt then mix until you have a shaggy dough.  cover with a bowl cover or damp tea towel and let set for 1 hour at room temperature. 1:00 complete your first set of stretch and folds, cover and let set for another hour 2:00  complete your second set of stretch and folds, cover and let set for its final hour 3:00  complete your third and final set of stretch and folds, cover and let set for 8-12 hours at room temperature until your dough have doubled in size THE NEXT DAY (shaping)  If you are making one large loaf, follow the exact steps below. If you are making mini loaves, divide your dough into 200g sections for each mini loaf then follow the below steps.  0:00  flour your surface, then allow dough to fall out of bowl onto counter. Create rectangle with dough by gently pressing out.  mix your cinnamon swirl filling in a bowl and spread a layer onto your flatted dough.  create your sharing folds and add filling into each roll (shown in video) then shape into ball. add your dough to floured banneton, cover, allow to fit on counter for 30 mins - 1 hour then place in fridge.  (the longer your dough sits in the fridge the more sour of a flavor it will developed — you could bake now if you don't want to wait) THIS EVENING 6:00 preheat oven to 500F with dutch oven in the oven  remove loaf from fridge and lay string stoked in EVOO to form the pumpkin (seen in video) on top of banneton lay parchment over and flip onto counter scoring is optional (if you do complete a score, make then vertical BAKING  ***(if making mini loaves, add then to a baking sheet lined with parchment paper, bake at 450 for 20 minutes)*** 6:30  once oven is preheated to 500F, add loaf to pot with 2-4 ice cubes on the sides of the parchment and cover with lid.  bake for 20 minutes  6:50  lower oven temperature to 450F and remove the lid  bake for remaining 20 minutes 7:10  place loaf on cooling rack for 1 hour  8:10 cut strings and remove from loaf and top with a cinnamon stick

Staple to prep for the week! Breakfast will only take 5 minutes tops, or you can just grab & go. This is such a versatile prep, so feel free to swap out, add in, or take away anything you'd like. The focus is to ensure you have enough liquid in your jar so it is not dry. Chia Seed Pudding + Overnight Oats 1/3 cup organic gluten free rolled oats 2 tbsp chia seeds 1 tbsp hemp seeds 1 tsp cinnamon pinch salt 1 date chopped 1 tbsp almond butter 1 1/2 cup almond milk 2 tsp vanilla extract 1 tbsp MCT oil (optional) splash maple syrup, date syrup, or honey (add as little or as much as you'd like based off sweetness preference) Directions: In a jar, add together all dry ingredients (oats, chia seeds, hemp seeds, cinnamon, salt, chopped date) & mix. Next add in all wet ingredients (nut butter, nut milk, vanilla extract, MCT oil, maple syrup) and mix well or add lid and shake aggressively. Ensure that you have a decently soupy consistency to prevent your mixture from being dry, the chia seeds will gelatinize and the oats will absorb a good amount of the liquid. Make sure to taste test it before storing in the fridge and add more of anything you'd like. Store in the fridge overnight and enjoy for up to 5 days. I love to grab mine on the go for the busy days and eat it out of the jar with a spoon. When I have more time or need a more filling meal, I love to serve it with coconut yogurt, fresh fruit, and other toppings. Check out my reel on Instagram (linked below) where I show how I assemble it this way.

Pumpkin Pancakes The Perfect Fall Morning Breakfast Full Of Simple & Real Ingredients Prep Time 10 minutes Total Time 15 minutes Servings 1 serving Author Danielle Harms These pancakes make me question why I ever bought pre pre-bagged pancake mix full of words I can't even pronounce. I have been loving making recipes that are full of whole, real foods and not a bunch of additives. These pancakes you can eat guilt free knowing they are full of nutrients and fueling your body. Created this recipe a few weeks ago when I was craving something warm and filling for breakfast. This is such a simple recipe and requires ingredients that are typically available in your kitchen. I even make this recipe as a dessert sometimes. This recipe is full of health benefits, pumpkin is full of beta carotene and offer vitamin C, vitamin E, iron, and folate -- all of which strengthen your immune system. Ingredients 1/2 cup oats (I blended mine for a smoother consistency) 1/2 cinnamon 1/4 tsp pumpkin spice 1/4 tsp baking powder 1/2 cup oat milk 1 egg 1 banana (mashed) 1/4 pumpkin purée 1/2 tsp vanilla extract Optional Add Ons (Toppings): Chopped walnuts Honey (preferably raw and local) Nut butter of choice instructions Mix all dry ingredients in a bowl Stir in wet ingredients Heat pan to low/medium heat and add cooking oil (olive oil spray or ghee) Cook on each side for around 2 minutes, flipping in between until you have a the perfect golden brown on both sides Top with walnuts, pumpkin spice seasoning, honey (preferably local and raw) & nut butter! ENJOY!

Filling: 1 large lemon 1 tsp arrowroot (sub with cornstarch) 1/2 a lemon 1/2 way juiced 1 tsp maple syrup Crumble: 1/3 cup almond flour 1/2 cup oats Small handful walnuts crushed 1 1/2 tap cinnamon 1 tsp pumpkin spice seasoning 1/2 tbsp maple syrup 1/2 tbsp melted coconut oil 2 tsp vanilla extract INSTRUCTIONS: Begin by cubing your peach and mixing with filling ingredients; lemon juice, maple syrup, and arrowroot. Place peach mixing in small dutch oven. In a separate bowl mix together dry crumble ingredients followed by adding the wet ingredients. Mix well and add to the top of peach mixture. Add to air fryer at 300 degrees for 12 minutes. Remove and drizzle maple syrup on top of crumble and place back in air fryer for another 3 minutes at 400 degrees. Once done baking, enjoy as it or top with ice cream, coconut whip cream, or cottage cheese. Nutrition benefits: Although this is quit the sweet recipe, making it at home versus buying it at the store can help you to skip out of a ton of added processed sugar. Peaches are helpful for digestion because of the fibers (insoluble and soluble) they contain. They contain prebiotics and polyphenois that help to decrease inflammation. Hope you enjoy this as your next go-to fall dessert!

A constant favorite of mine is coffee, over the past year I have made it a point to educate myself more on the quality of coffee I am consuming. Over the past month I have had insight beyond just where the coffee beans I am consuming are coming from, but also who is providing them and how they are being taken care of. I recently discovered Progeny coffee. Progeny Coffee is a Colombian coffee brand on a journey to create the first international impact-driven coffee company. Progeny was founded with the mission to always go the extra mile to help farmers get out of poverty. Progeny provides a fixed price to farmers, meaning that they do not rely on a fluctuating global market. The company is currently working with coffee farmers to provide them with free education, and technical agricultural support on new techniques to improve their farming methods and processes. The company pays farmers based on a quality score and then delivers roasted-to-order coffee directly to your door. All coffees have a quality score of over 80, with coffee notes like caramel, milk chocolate, nutmeg, pear, and more. Progeny Coffee has doubled the income of the 40 farmers and their families who supply her company. This stands in contrast to farmers in the region, who are losing their farms due to low prices and high costs. Progeny is available online, shop their whole bean or single serve bags of coffee through their website https://progenycoffee.com/pages/wholebeans . Progeny also provides pre-paid (3, 6, or 12 months) and monthly subscription. I personally love buying Progeny whole bean bags of coffee because I know with each purchase I am helping to level the broken coffee chain, and getting amazing quality coffee that you can taste a difference in. Shop Progeny Coffee through this link and use my code "WELLNESS15" for 15% off your order. My personal favorite bag of beans is Camino, a Colombian coffee with notes of clementine, chamomile, and cinna mon! This coffee is what takes my favorite summer latte to the next level. USE CODE "WELLNESS15" FOR 15% OFF Favorite Summer Latte Pistachio Honey Lavender Latte RECIPE: 1 1/2 cups pistachio milk 1 Progeny espresso shot (Camino Beans) 1 tbsp. lavender syrup 1/2 tsp honey DIRECTIONS: Fill 16oz cup to the top with ice. Begin brewing espresso shot. Pour pistachio milk over ice (should fill cup 3/4 of the way), then add in lavender syrup. Once espresso shot is done, take honey onto a bar spoon and stir into hot espresso shot to melt. Once honey is fully melted, pour espresso shot over milk and ice. Stir and enjoy! Be sure to share on Instagram if you tried this recipe & tag me. You can find many other healthy recipes on my page as well on my TikTok and Youtube. Watch my latest Weekend Wellness Morning Vlog to see how I make my homemade pistachio milk as well as a step by step demonstration of me making this latte.