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!!!

Creamy Turkey and Rice Soup

I just cant throw away any Thanksgiving Turkey. It was too good. 

1/4 cup unsalted butter

1 small white onion chopped

4 stalks of celery chopped

4 carrots chopped

3 cloves minced garlic 

3 tbsp flour 

6 cups chicken broth

1 cup half and half

4 cups chopped cooked turkey 

3/4 cup wild rice blend

1 tsp dried sage

2 sprigs of fresh rosemary

Small bunch of fresh thyme 

Salt and pepper to taste

1. In a large cast iron soup pot, heat butter. Add onion, garlic, celery and carrots and sauté till tender. 

2. Add flour to veggies and stir well. Slowly add broth and mix well. Bring to a simmer. 

3. Add turkey and herbs to pot. Stir in half and half and bring to a simmer. 

4. Add rice to pot and cover and simmer for about 20 minutes. Season with salt and pepper. 

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!!

Whole 30 Traditional Potato Salad

8 potatoes cut in chunks with skin

4 boiled eggs peeled

1 cup of a whole 30 approved Mayo

1/4 cup yellow mustard

1/2 cup chopped whole 30 approved pickles

1/4 cup pickle juice

2 tbsp diced pimentos

3 stalks of celery chopped

1 bunch of chopped green onions 

1 tsp celery salt

1 tsp Himalayan salt

1. Boil potatoes till soft but not mushy and drain well. Sit aside and allow to cool slightly. 

2. Add eggs and vegetables to potatoes in a big bowl. 

3. Whisk Mayo, mustard, pickle juice, pimentos and spices together. Stir into potato mix. Season with more salt if needed. 

Enjoy!!!

 

Lemon Poppyseed Muffins

These muffins totally hit the spot. Light and slightly sweet but not FULL of sugar. 

1/2 cup coconut flour

1/2 cup softened coconut oil, unsalted butter or ghee

1/2 cup local honey

6 free range eggs

1 tbsp vanilla

1 tsp baking soda

1 tbsp poppy seeds

Juice and zest of 1 lemon

1/4 tsp Himalayan salt

1.  Whip oil, eggs, honey and vanilla till fluffy. 

2. Slowly add flours, baking soda and salt. Allow to sit till mixture fluffs up and coconut flour expands. 

3. Fold in lemon juice, zest and poppy seeds. 

4. Spoon into lined or greased muffin tins and bake at 350 for approx 15 minutes or till done. (Makes about 10 muffins)

Enjoy!!

 

Whole 30 Chili

Whole 30 chili is really just chili without beans, not that beans are terribly unhealthy but they do take longer to digest then most carbs and can play havoc on your digestive system. Using a baked sweet potato as your carb will provide you with more energy and complements great to a spicy chili. This also has fresh garlic and bone broth which of course is always a BIB plus!

I would double this if you want lots of leftovers or want more of a soup. When topping the potato, you dont need quite as much chili. Also, try topping your chili with avocado or guacamole and avoid the sour cream and cheese😀. Tostones on the side are ALWAYS a good option too!

1 lb grass fed ground beef

1 small onion chopped

3 fresh garlic cloves minced

1 1/2 cup of chopped sweet peppers

1 can tomatoes with chilis

3 cups bone broth

1-1 1/2 tbsp chili powder (depending on desired spiciness)

2 tbsp Tomato paste

Himalayan salt to taste

1. Brown meat with garlic, onions and peppers. Drain fat. 

2. Add all other ingriedients and bring to a simmer. Cover and simmer for about a hour for the flavors to merry. 

Enjoy!