This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.


What should I make for dinner? This is probably my most reoccurring thought throughout the day. It’s right up there with When was the last time I showered? And Could I be pregnant? As I’ve mentioned before my kids aren’t babies anymore, which means a lot of things are easier in our house, but the “witching-hour” struggle is still real (that’s what I call those terrible hours after nap time, but before my husband gets home with reinforcements, when the kids are in rare form). Because I wish someone would do this for me, I’m going to give you some “pro tips” from one struggling mom to another (I’m actually not a real pro, but in my struggles, I’ve figured a few things out.)

Make your dinner during naptime.
Make something that reheats well.
Make meals that lend themselves to large batches.
Make dishes that can be frozen.
Make something delicious. (You should feel proud of what you’ve created.)
Always leave room for dessert. (That one is a bonus, you’re welcome.)




Holly (my blogging partner) and I came up with this soup recipe while I was in the throws of Whole 30 last year. Desperately trying to abide by its rules and keep things simple and so delicious that even my non-dieting family would love it, we created this take on the Indian classic Butter Chicken. It has since become a household staple and happily meets all the above criteria. Easy to make midday, check. Simple to prepare in large batches for freezing and reheating, check, check, and check. Delicious, double check.

This Tikka Masala soup is not only quick, easy, and delicious, it’s something you can feel good about feeding your family and yourself. If you’re a nursing mama you need all the good fats you can get, and the creamy coconut milk base in this soup offers just that. It’s got great protein from the chicken, and as indulgent and rich as it tastes, there’s absolutely nothing in here to feel guilty about. It’s just good stuff. If you’re wanting to make it a bit heartier serve it over some basmati rice or dip a piece or two of warm naan into the savory broth and call it a night. You won this one.




Chicken Tikka Masala Soup

serves 4

2 tbsp coconut oil
1 small onion, diced
3 cloves garlic minced
½ tsp cayenne pepper
1 tbs garam masala spice mix
1 tsp ground ginger
½ cumin
1 tsp turmeric
½ tsp cinnamon
2 cups chicken stock
1 (28 oz) can crushed tomatoes
1 (14 oz) can coconut cream
1-2 tsp kosher salt
1 whole rotisserie chicken or 2 lbs chicken shredded cooked chicken

Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant. Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken. Allow to simmer for 10 more minutes and serve. I like it garnished with cilantro and a little extra coconut cream.

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