Salsa

A food processor is crucial for this recipe, in my opinion for time. Takes about 5 minutes to whip up the most delicious, fresh salsa. 

10-12 big tomatoes  (I like to mix varieties)

1 small purple onion 

3 cloves of fresh minced garlic

1 bunch fresh cilantro

1 jalapeño 

1 green pepper

Juice of 2 limes

1 1/2 tsp cumin

1 tbsp olive oil

Salt to taste 

1. Add onion, jalapeño, garlic and a few tomatoes and pulse In food processor till chopped but not mushy. 

2. Add cilantro, green pepper and rest of tomatoes to processor and pulse till chopped but not mushy. 

3. In a large bowl mix both batches from processor and add oil, lime juice, cumin and salt. Chill well before serving. 

Enjoy!

Creamy Butternut Squash Soup

1 medium butternut squash seeded and chunked

1 medium onion chopped

4 peeled carrots sliced 

4 celery stalks sliced (can add leaves)

1 sweet apple peeled and chunked

2 fresh garlic cloves

2 tbsp olive oil 

4 cups broth of choice (bone, chicken or vegetable)

1 cup full fat coconut milk

1 spring of fresh rosemary

Small handful of fresh thyme

2 bay leaves

1 tsp dried sage

Himalayan salt and pepper to taste

1. Add all vegetables, thyme, garlic and apples to large pan. Toss with salt and olive oil and roast at 425 for about 30 minutes till vegetables are tender. 

2. Add vegetables to large pot with broth, rosemary, bay leaves and sage and bring to a simmer for about 30 minutes. 

3. Using either an immersion mixer or vitamix, purée vegetable broth mixture till smooth. 

4. Add coconut milk to puréed soup and simmer for about 10-15 minutes. Serve immediately!

Enjoy!

Bacon and Brussels Slaw

Totally addicted. 

1 small head of cabbage sliced thinly

1 cup chopped brussel sprouts

2 shredded carrots

4 green onions chopped

1/2 cup Primalkitchens mayo

2 tbsp Apple cider vinegar

2 tbsp coconut aminos

8 slices of cooked bacon

Salt

Celery seeds for garnish

1. Mix mayo, vinegar, aminos, onions and a little salt (rememebr the aminos are very salty) to make the dressing. 

2. Mix and the veggies and top with dressing. Allow to chill slightly before serving. 

3. Top with bacon and celery seeds before serving. (Also is REALLY good with a little crumbed blue cheese)

Enjoy!!!

Asian Spicy Beef Zoodles

1lb grass fed ground beef

1 chopped white onion

2 tbsp sesame oil

3 fresh garlic cloves

1 tbsp grated fresh ginger

1tbsp fresh lemon grass

1-2 tbsp sriracha (depending on spice)

1/3 cup coconut aminos 

2 medium zucchini “zoodled”

2 large carrots grated

3 chopped green onions

Sesame seeds for garnish

1. Heat oil in large sauté pan. Add onions and garlic. 

2. When onions are tender add beef and cook till brown. Drain fat if any. 

3. Add ginger, lemon grass, sriracha and aminos to meat mixture. Simmer for about 5 minutes. 

4. Top with carrots and zoodles and still in meat mixture. Heat slightly, careful not to make the noodles mushy. 

5. Sprinkle with sesame seeds and green onions. 

ENJOY!!

Balsamic Tomato Sauce

2-28 oz whole tomatoes (no salt added. I used organic plum tomatoes)

1 tbsp olive oil

3 cloves fresh minced garlic

1/2 cup balsamic vinegar

2 tsp basil

Himalayan salt to taste

Fresh basil for garnish

1. Warm oil and add garlic. Sautéed till tender. 

2. Add balsamic vinegar and simmer till reduced by about 1/2 and till it thickens. 

3. Stir in tomatoes and basil. Bring to a simmer and heat covered for about 15-20 minutes. When whole tomatoes are soft and warm, smash or cut in half with a spoon. 

4. Season with Himalayan salt and serve with chicken sausage (already cooked), over pasta, zoodles, spaghetti squash or cauli mash. Garnish with fresh basil. 

Enjoy!

 

Roasted Maple Acorn Squash

1 acorn squash

3 tbsp coconut oil (or butter)

1 tsp pure vanilla extract

1 tsp cinnamon

2 tsp pure maple syrup

Himalayan salt to taste 

1. Mix melted coconut oil or butter or mix of both, with vanilla, cinnamon, maple syrup, and salt. 

2. Cut squash in half and cut in 1 inch slices. 

3. Place on a greased cookie sheet or use a silicone mat, and brush with coconut oil mix. 

4. Roast at 400 for approx 25 minutes. Flip squash to the other side and brush with coconut oil mix and cook additional 10 minutes. 

Enjoy!

Creamy Cauliflower Soup

This cauliflower soup is creamy and filling. Serve with a fresh salad and call it delish! Takes about 30 minutes start to finish!



 1 head of Cauliflower chopped...
1/2 cup chopped celery
1 sweet onion chopped
2 fresh garlic cloves
1 tbsp olive oil
1 tbsp butter
2 tbsp whole wheat flour
3 1/2 cups of fresh chicken stock
2 bay leaves
1 tbsp fresh thyme chopped
1/2 cup organic half and half (or milk)
1/2 cup fresh shredded sharp cheddar cheese
Bacon and parsley for garnish

1. Warm butter and oil. Add cauliflower, celery, onion and garlic and cook till slightly browned.
2. Add flour and mix with vegetables.
3. Slowly stir in stock, thyme and bay leaves. Bring to a slow boil.
4. Add half and half.
5. Cover and cook for about 15-20 minutes on medium.
6. Optional-with a immersion blender, purée soup in pot.
7. Before serving, whisk in cheese.
8. Top with fresh cooked bacon and chopped fresh parsley.

Roasted Vegetable Quinoa Salad

1 cup rinsed and drained quinoa

2 cups water 

3 fresh garlic cloves minced

1 1/2 tbsp olive oil

1 purple onion cut in pieces

3 cups of fresh chopped vegetables of choice (I like to use sweet peppers, asparagus, zucchini, yellow squash, mushrooms)

1 cup halved cherry tomatoes

2 tbsp fresh basil (optional)

1/4 cup feta cheese or goat cheese (optional)

Himalayan salt to taste

1. In a small pan bring water and quinoa to a boil and set aside with lid on top for about 15-20 minutes. Fluff with a fork and allow to cool slightly. 

2. Mix vegetables with onion and garlic. Toss is olive oil and salt and bake at 425 for appox 30-40 minutes. Add cherry tomatoes and cook additional 10 minutes. 

3. Mix together vegetables and liquid from the pan that they roasted in with quinoa. 

4. I prefer mine to cool and serve cold. Top with feta and fresh basil before serving! Add grilled chicken to make it extra filling!

Enjoy!