Feel Good Soup

I got this recipe out of the book, Made Whole by Cristina Curp and made it my own with a few adjustments. I love her cookbook, it’s full of yummy paleo friendly recipes. When I tried it I was surprised at how good it was and how fast it came together. It tastes like stroganoff in a lot of ways. Yum!

Recipe

1 tablespoon avocado or coconut oil

1 pound ground turkey

2 cups chopped cremini mushrooms

6 cloves of garlic chopped

1 teaspoon dried thyme

1 teaspoon sea salt

1 teaspoon black ground pepper

pinch of nutmeg

2 tablespoons coconut vinegar

1 quart bone broth

1 can coconut cream or milk

2 cups riced cauliflower

3-4 cups baby spinach

3 tablespoons collagen peptides

3 tablespoons nutritional yeast

Heat a large dutch oven pot over medium high and cook the turkey with the avocado oil. Add the mushrooms, garlic, thyme, nutmeg, salt and pepper and saute for a few minutes. Add the vinegar and scrape any brown bits. Add the broth and bring to a simmer. Add the coconut milk, cauliflower rice, spinach, collagen peptides and nutritional yeast and heat through. Serve warm.

November 25, 2019November 25, 2019

Thanksgiving Dinner Menu

Here is a list of all our favorite Thanksgiving recipes in one place. Starters, desserts, sides and of course the turkey! We also like to serve cranberry juice, white grape juice, eggnog and raspberry jello with fresh raspberries inside and out, topped with whip cream.

Perfect Thanksgiving Turkey

Cranberry Relish

Batter Rolls

Stuffing

Sweet Potato Casserole

Fluffy Mashed Potatoes

French Green Beans with Caramelized Onions

Rosemary Glazed Carrots

Mom’s Clam Dip

Homemade Cheese Ball

Veggie Tray with Organic Ranch Dip

Pumpkin Pie

Brown Bag Apple Pie

Chocolate Caramel Silk Pie

Raspberry Chiffon Pie

November 25, 2019

Perfect Thanksgiving Dinner

I really like this simple recipe because I use a dry brine method. It just takes a little thinking ahead, but that’s okay because it frees up time when it really counts! Give yourself a few days before serving to prepare it. It is wonderfully moist and flavorful!

Recipe

1 (12-14) pound fresh turkey

1 tablespoons fresh rosemary, chopped

1 lemon zested and then quartered

Coarse sea salt

1 large onion quartered

8 sprigs of fresh thyme

4 tablespoons melted butter

Fresh ground black pepper

Two days before you would like to serve the turkey prepare the dry brine by mixing together 3 tablespoons coarse sea salt, rosemary and lemon zest. Wash the turkey with cold water and pat dry with paper towels.

Sprinkle 1 tablespoon of the rosemary salt mixture inside the cavity. Rub the rest on the outside. Place the quartered onion, lemon, and thyme inside the cavity. Tie the legs together with kitchen twine. Cover with plastic wrap and place in the fridge until the day you are ready to bake it.

Preheat the oven to 450 degrees. Brush the turkey with the melted butter and sprinkle with more salt and pepper. Roast the turkey for 45 minutes. Lower the oven to 325 degrees and roast for another hour until the leg registers 180 degrees with a meat thermometer or the breast at 165 degrees. Remove from the oven and cover with aluminum foil for 20-30 minutes. Carve and serve.

November 12, 2019

Loaded Nachos 2 Ways

We love nachos at our house! These recipes make for a great appetizer for a big gathering or a family meal.

Vegetarian Loaded Nachos

Organic corn chips (I like Costco brand)

4 cups Monterrey Jack or white cheddar cheese, shredded

2 cans refried pinto beans

1 cup medium salsa (I like the Costco brand)

1 jar pickled jalapenos

1 pint cherry tomatoes, sliced

4 avocados

Juice of 1 lemon

Sea salt and pepper

Sour cream

Preheat the oven to 350 degrees. Grease a rimmed cookie sheet with cooking spray. Heat the refried beans and salsa in a small sauce pan. Layer the pan with corn chips and half of the bean mixture. Sprinkle with half the cheese. Put in the oven until cheese has melted, about 5-10 minutes. Layer again and repeat. Make the guacamole by mashing the avocados, add the lemon juice and salt and pepper to taste. Top with tomatoes, jalapenos, guacamole and sour cream. Eat right away and enjoy!

Loaded Meat Nacho

Organic corn chips (I like Costco brand)

1 pound ground turkey or beef

1 tablespoon ground cumin

1 tablespoon ground chili powder

1 teaspoon dried oregano

1 can refried beans

4 cups shredded sharp cheddar cheese

1 jar pickled jalapeno peppers

1 pint cherry tomatoes, sliced

1 can sliced olives

2-3 avocados, chopped

Sour cream

Preheat the oven to 350 degrees. Grease a rimmed cookie sheet with cooking spray. Cook the meat and season with the cumin, chili powder and sea salt and pepper to taste. Add the refried beans to the meat. Layer the pan with corn chips and half of the meat/bean mixture. Sprinkle with half the cheese. Put in the oven until cheese has melted, about 5-10 minutes. Layer again and repeat. Top with tomatoes, jalapenos, olives avocadoes and sour cream. Eat right away and enjoy!

November 11, 2019June 19, 2020

Vegetable Turkey Barley or Quinoa Soup

This is such a delicious and simple healthy comfort meal! You can make it with or without meat. I like to use ground turkey or no meat at all.

Recipe

1 lb. ground turkey or beef

1 onion, chopped

2 ribs celery, chopped

4 carrots, chopped

1/2 cup pearled barley or quinoa

1 tablespoon homemade “Emily’s Italian Seasoning” or store bought

2 bay leaves

4-6 small to medium Yukon gold or red potatoes, chopped

1 quart or 32. oz canned tomatoes, undrained

4 cups organic chicken broth

1 can green beans, drained

Sea salt and fresh ground pepper

Brown the turkey in a large dutch oven or pot in oil. Add chopped onions, celery, carrots, barley and Italian seasoning, sauté for 10 minutes. Add the bay leaves, potatoes, tomatoes and chicken broth. Bring to a boil and let simmer until the veggies are tender. Add the green beans and salt and pepper. Serve with Parmesan cheese.

November 11, 2019November 11, 2019

Mexican Lasagna

This recipe is so simple and delicious! You can make it a vegetarian dish if you want too!

Recipe

1 package of 10 corn tortillas, quartered

1 lb. ground turkey or beef (optional)

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon dried oregano

Sea salt and pepper to taste

2 cans refried beans

1 cup mild to medium salsa

4 cups Pepper Jack or Mozzarella cheese, shredded

Coat a 9 x 13 dish with cooking spray and set aside. In a large dutch oven, brown the meat if using. Add the onions, cumin, chili powder, oregano, salt and pepper and saute until onions are softened. Add the 2 cans beans and the salsa. Place the triangle corn tortilla pieces on the bottom of the pan. Spread some of the bean mixture on top and then sprinkle 1 cup cheese over that. Repeat, layering the casserole dish as you go ending with cheese as the top layer. Bake in the oven at 350 degrees for 30 minutes. Turn the broiler on and broil for a few minutes until the cheese is golden brown. Serve with sour cream and a big green salad.