Quick single serving bone broth soup

Quick single serving bone broth soup to nourish the gut, skin, & baby!

Heat 1 c homemade bone broth (or high quality organic bone broth) on the stove. Throw in any leftover chopped veggies from the fridge & simmer until soft. Add a splash of apple cider vinegar and bring to a boil. Crack in 2 organic local eggs + add a handful of hearty greens. Cover and cook until eggs are done to your liking.

Transfer to a bowl and season with sea salt, black pepper, and herbs.

Had this for breakfast this morning! So yummy and satisfying.

 

roasted delicata & carrot salad with dried persimmons & creamy pesto

This microbiome-loving roasted delicata & carrot salad with dried persimmons & creamy pesto was amazing! All the diversity for a healthy gut and thriving hormones.

To make:

Wash & chop 1 small delicata squash & 1 large carrot. Lie out on a parchment-lined baking sheet and drizzle with evo avocado oil, fennel seeds, sea salt, and black pepper. Roast at 400°F for 30-40 minutes until the tops are beginning to crisp.

In a large bowl, toss a few handfuls of local greens with 1/4 c pressure cooked beans (optional for even more diversity, protein, + fiber!) and primal kitchen pesto mayo (so yum) or your favorite homemade pesto sauce.

Transfer to a serving bowl, top with roasted squash + carrots, sprouted pumpkin seeds, and dried persimmons (they add some caramel-y chewy goodness… but any fresh/dried fruit would work here. Dates or fresh pomegranate seeds would be delicious too!)

 

gingerbread-flax muffins with homemade dairy free eggnog

Missing the holidays yet??

Made some healthy gingerbread-flax muffins with homemade dairy free eggnog and yeahhhh still hits the spot mid-Jan!

Both these recipes are a must. Easy to make and nourishing for body + soul!

GINGERBREAD MUFFINS

(Technically these are keto but mostly just healthy and easily digested! Also egg free!)

Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.

In a mixing bowl, add:

1.5 c unsweetened nut milk of choice

40 drops of organic vanilla stevia

1/4 c melted organic coconut oil or vanilla bean ghee

1 c freshly ground flax seeds

2 t vanilla extract

-mix well and set aside for 10 minutes to allow the flax to gel up.

In a separate bowl, mix:

1 c vital proteins vanilla collagen creamer (or your fav vanilla protein powder)

1 c coconut flour

1 T organic ginger powder

1 T organic cinnamon

1/2 t nutmeg

1/2 t cloves

1/2 t allspice

1/4 t sea salt

-mix well, then mix in wet ingredients until combined well (oh and I stirred in 1/2 c organic cacao chips cause chocolate makes everything better??). Scoop evenly into 12 muffin wells (option to sprinkle the tops with chopped pecans & coconut sugar!), and bake 35-40 minutes until a knife comes out clean and the tops are firm to the touch. Cool completely.

EGGNOG

(Dairy free but sooo creamy and delicious you wouldn’t even know it. Also a high protein/no sugar snack!)

3 c organic unsweetened non-dairy milk of choice

1 c raw organic pecans

1/4 c vital proteins vanilla collagen creamer (or your favorite vanilla protein powder)

1 t vanilla extract

1 t ground nutmeg

1/4 t cinnamon

Pinch of sea salt

Vanilla stevia drops to desired sweetness

-add all ingredients to a blender and blend on high until very smooth. Serve chilled or gently heated on the stove to a toasty treat!

Instapot chicken enchilada soup

Quick & easy & SO YUM. 

Just 5 minutes to prep!

In the bottom of your instapot, add in this order:

1.5 lbs organic free range chicken breasts or thighs (boneless)

1 can organic fire roasted crushed tomatoes (check for one with no sugar added! This is a sneaky place where lots of unnecessary sugar can be added to our diets)

1 onion, chopped

3 cloves minced garlic

2.5 c organic bone broth

1 T cumin

1 T chili powder

1 t oregano

1 t smoked paprika

1/2 t sea salt

1/2 t black pepper

-cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred the chicken in the pot. Mix well and ladle into bowls. Serve with avocado and fresh cilantro. We also love a little sheep yogurt to top (or sour cream) with our favorite healthy tortilla chips!

Fish pie with creamy parsnip mash

More comfort food but making it extra nourishing for the sweet boy I’m growin! This is kind of a twist on shepherd's pie and was sooo creamy and delicious. I used 2 4oz fillets of wild caught salmon but you can use any fish you like.

How to:

Preheat oven to 400°F.
Wash & chop 3 large parsnips and steam in a large pot until soft.

To a blender or food processor, add:
steamed parsnips
1 T organic ghee
1/3 c organic DF cream cheese (I used miyokos brand)
1/3 c organic plain yogurt of choice (I used sheep yogurt but coconut yogurt or plain Greek yogurt works too!)
1 T fresh chives, chopped
Pinch of nutmeg
Sea salt to taste
-blend until very smooth.

In a large pan, add 1/2 chopped onion and sauté in 1 T ghee until soft. Then add in 2 c grated zucchini, 1/2 c full fat coconut milk, 1 T fennel seeds, and zest + juice from 1 lemon. Simmer for 5 minutes. Season with sea salt.

Set 2-3 wild caught fish fillets in the bottom of a small casserole dish and pour zucchini mixture on top. Spread the parsnip mash evenly over the top of the dish and bake for 40 minutes. Sprinkle with fresh parsley and serve.

Creamy mashed cauliflower with ground chicken & mushroom gravy

Some warm, healthy comfort food for these chilly January days!

Wash and chop 2 large heads of cauliflower. Place in a pot and steam until soft.

In a large pan, sauté 2 c chopped shiitake mushrooms in a tablespoon of organic ghee for a few minutes. Add 8oz ground free range organic chicken and cook until done. Mix in one jar of primal kitchen gravy (or your own) and set aside.

Add cooked cauliflower to a high-speed blender with 2 T organic ghee, 1 clove garlic, a few sprigs of fresh rosemary, and s + p to taste. Blend until smooth. Spoon into bowls and top with chicken/mushroom/gravy mixture + a little fresh parsley.