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Creamy Pumpkin Soup

Start your Thanksgiving meal with this fiber and allium filled Pumpkin Soup! Ingredients 1 Tablespoons Olive Oil 1/2 large or 1 small Yellow Onion, diced 1 Cloves Garlic, diced 1/2 Teaspoon Cinnamon, 1/2 Teaspoon Nutmeg and 1/2 Teaspoon Ground or fresh Ginger (or) 1 heaping tablespoon of pumpkin pie seasoning. 1 15 Ounce Cans Pumpkin Puree 2 cups Vegetable or chicken bone Broth 1/4 cup of Cashews or coconut milk Directions1. Sauté onion and garlic in olive oil until translucent and aromatic over medium-high heat 4-5 min.2. Add spices, stirring for 1-2 min until aromatic. 3. Add pumpkin and broth.4. Bring your pot to a simmer for 15 to 20 minutes.5. Pour into your stainless steel and blend with 1/4...

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Turkey-Stuffed Delicata Squash

Serve up all the Thanksgiving flavors with this quick and delicious weeknight meal! Makes 4 servingsIngredients 2 (1-pound) delicata squash, sliced lengthwise and seeded 4 tablespoons olive oil Pink Himalayan salt and freshly ground black pepper 1 cup chopped onion 1 cup chopped celery 2 garlic cloves, minced 1 cup chopped mushrooms 1 pound ground turkey 1 tablespoon organic garlic salt ½ teaspoon smoked paprika 1 teaspoon ground cumin 1 cup chopped kale leaves 2 tablespoons tahini 2 tablespoons minced fresh chives Directions1.     Preheat the oven to 425°F2.     Rub the squash halves with 2 tablespoons of olive oil and season the insides with salt and pepper. Set them cut-side up in a baking dish or rimmed baking sheet and roast...

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Tuscan Kale and White Bean Soup

 Ingredients 4 cups chicken bone broth (vegetable broth optional) 2 Tbsp avocado oil or algae oil 1 Tbsp grass-fed butter or ghee (avocado oil optional) 1 cup of chopped onion 2 cloves of minced garlic 1/4 tsp dried thyme 1/8 tsp dried oregano 1 1/2 cups chopped Tuscan kale (ribs removed) 1 cup chopped carrots 1 cup chopped celery 1 can whole peeled tomatoes (chopped with seeds removed) 2 cans cannellini beans 1 lemon, juiced salt to taste Directions Heat the avocado oil in large, heavy-bottomed stockpot over medium-low heat. Add the onion and garlic and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally. Add thyme and oregano and salt and stir for 2 minutes...

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Fab Four Fish Pockets

If you tend to stay away from preparing seafood, start with this easy-to-make recipe. Makes 2 servings 4 to 6 ounces fish of choice (salmon, halibut, sole) 1 to 2 cups chopped vegetables of choice (zucchini, summer squash, asparagus, Broccolini) 1 tablespoon aromatic of choice (garlic, onion, shallot, chives) 1 tablespoon minced fresh or dried herb of choice (parsley, thyme, sage, herbes de Provence, cilantro) 1 tablespoon fat of choice (olive oil, melted coconut oil, melted butter) 1.     Preheat the oven to 350°F. 2.     On a large piece of parchment paper, layer the fish, vegetables, aromatic, and herbs. Drizzle with the fat. 3.     Fold or crimp the parchment paper into a sealed pocket. Bake for 20 minutes, or until the...

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Grapefruit Salmon Crudo

This dish is an easy one to make on the run. Head to your local grocery store or fish purveyor to pick up some sushi-grade salmon, add the grapefruit, avocado, and lemon juice, and you have an instant meal or hearty appetizer! Ingredients Makes 2 servings ½ pound sushi-grade salmon, thinly sliced 1 avocado, pitted, peeled, and cut into small cubes 1 pink grapefruit, suprêmed (see Note) 1 red radish, thinly sliced 2 tablespoons avocado oil 1 tablespoon fresh grapefruit juice 1 tablespoon lemon juice Pink Himalayan salt and cracked black pepper Directions 1.     On two serving plates, layer the salmon, avocado, grapefruit suprêmes, and radish, dividing them evenly. 2.     In a small bowl, whisk together the oil, grapefruit juice,...

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