Now that we have been back for a week I'm getting back on track with cooking at home. This week we had a lot of bean free chili. I used lean hormone free ground meat and then I used antibiotic free range ground turkey too. We also had an Asian flavored flank steak stir fry. We tried kelp noodles for the first time and they are awesome. We use coconut aminos instead of soy sauce and we used the juice of an orange. The last bowl of roasted red pepper pumpkin soup was consumed! It was from the pumpkin we roasted over Veterans Day. We had pureed the pumpkin and froze a lot of it. It made two huge batches of soup. We use almond milk to make our soup creamy. Yesterday I slow cooked some pork tenderloin in a green enchilada sauce my husband made out of our garden peppers. It was really awesome and we have an even bigger can of the sauce waiting in the pantry! We made tostadas. I bought some blue corn tortillas (I know n...