Healing Squash & Sweet Potato Soup

What could be better in the cold winter months than the rich, flavorful goodness of butternut squash and sweet potato? Even better when they are paired together in what will soon become a new favorite!

Ingredients:

1.5 c cubed butternut squash (fresh or frozen)

3 medium sweet potatoes, peeled and cut into chunks

1 granny smith apple, peeled and chopped

4 c chicken broth (use vegetable broth for vegetarian option)

1 T EVOO

1/2 tsp cinnamon

6 slices of fresh ginger (peeled)

3 cloves garlic, peeled

3/4 c full fat coconut milk

1/2 c water

2 T lemon or lime juice

sea salt and pepper to taste

Directions:

In a large soup pot, saute garlic and ginger in EVOO for 2 minutes. Add squash, sweet potatoes and apple to pot. Add cinnamon. Saute 3-5 min., stirring frequently. Add broth. Bring to boil. Reduce heat to simmer. Cover and cook for 15 minutes or until mixture is tender. Remove pot from heat and take out ginger and garlic pieces. Using an immersion blender, blend until smooth. Add in coconut milk, water and lime/lemon juice. Return pot to burner and cook on low heat until heated through. Stir and season with salt and pepper.

To serve, set out bowls of toppings to choice from. Try chopped pistachios, pumpkin seeds, fresh herbs, shredded coconut, or raisins. Get creative and enjoy!

Chicken Pot Pie with Almond Crumble Topping

Hello friends! I haven't posted a recipe in a while as I've been focusing mainly on my one on one nutritional therapy clients and my group RESTART classes (see more in the Services section of my site). I have missed sharing what's going on in my kitchen and hope you enjoy this recipe, which is my healthier-version of a classic comfort food, chicken pot pie!

It has been raining nonstop in my area all week, which inspires me to turn on the oven and create some love in the kitchen for my family. I tend to want to stay inside and snuggle up on the couch with a cuppa tea and a good book during rainy weather, and this is a simple but scrumptious recipe that warms you inside and out. 

Ingredients:

3 cups cooked chicken, diced

2T butter + 3T separated  (I prefer Kerrygold grass fed)

1 yellow onion, diced

3 stalks celery, diced

3 carrots, diced

1 small pkg. mixed frozen veggies (about 1.5 cups- I prefer Cascadian Farms)

4 cloves garlic, minced

1/2 cup chicken bone broth

1/4 cup coconut milk

1 tsp arrowroot flour

sea salt and pepper to taste

1/2 tsp oregano

1 T parsley

1/2 tsp tumeric

1.5 cup almond flour

Directions:

Preheat oven to 350 degrees. In a large skillet, melt 2 T of butter. Add celery, onion, carrot and garlic and saute until slightly tender. Add chicken, broth, seasonings and cook 3 minutes more. Add coconut milk and frozen veggies and cook 2 minutes more. Pour filling into a greased 9x13 glass baking dish. In a saucepan, melt 3 T butter, then add 1.5 cup of almond flour. Stir until small clumps form. Crumble with fingers and sprinkle mixture over filling in baking dish. Bake uncovered for 20-30 minutes, until topping is golden. Enjoy!

GF/DF Mac and Cheese

I don’t know what food screams comfort to me more than a creamy, warm, savory bowl of mac and cheese! Alas, for many including myself, processed gluten and dairy-containing foods no longer serve my body well. So, what’s a girl to do?

I experimented with a few combinations and possibly a few mishaps and have FINALLY created a winner recipe for a creamy mac and cheese dish that hits the comfort food spot and is completely gluten AND dairy free! For those who may wonder, even my gluten and dairy loving friends have enjoyed this dish! To your health!

Ingredients

• 1 1/2 c raw cashews

• 3 Tbsp lemon juice

• 3/4 c water

• 1 1/2 tsp fine sea salt

• 1/4 cup nutritional yeast

• 1/4 teaspoon chili powder

• 1/2 tsp garlic powder

• 1/4 tsp turmeric

• pinch of cayenne pepper (optional)

• 1/2 tsp spicy brown mustard (or dijon works here)

• 16 oz Elbow or shell pasta of choice (gluten-free, if needed)

• freshly ground black pepper

• paprika , for garnish

Instructions

1. Prepare the pasta according to package directions. (I use Tinkyada Joy rice pasta)

2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve! Enjoy!

Paleo Fried Rice

I have always loved Asian food of all types, a trait that started when I lived abroad in Asia for four years as a child. Whether a steaming bowl of Vietnamese pho noodle soup, a rich, creamy Thai curry, or a simply satisfying bowl of Chinese stir fry, I truly enjoy it all! But, for those of us who have embraced a grain-free diet for healing, one might think these rice-based dishes are off limits. No more! If you haven't embraced the paleo world's number one rice substitute yet, please welcome cauliflower. Now, I know what you're thinking....cauliflower, no way. I felt the same way until I tried it at home with my own creation. The key to a delicious riced cauliflower, in my humble opinion, is to utilize it in foods with a spicy flavor or sauce so that the flavor of the cauliflower doesn't overpower. My paleo fried rice is the perfect blend of flavors and textures to please even the pickiest of eaters. The best part is that riced cauliflower is now available in the freezer section of many stores, including some Whole Foods Markets and Trader Joes.

Ingredients:

1 head of cauliflower, "riced" by hand grater or food processor, or 2-3 c of pre-diced bag

1 medium onion, chopped

3 scallions, thinly sliced

1 carrot, chopped

1/2 c frozen peas

1 c diced, cooked chicken, ham, sausage, or shrimp

gluten free soy sauce (or coconut aminos for soy free)

5 eggs, scrambled with soy sauce or coconut aminos

1 c frozen peas (omit if legume free)

2 cloves garlic, minced

1/2 inch ginger, minced

sea salt and pepper to taste

coconut oil for cooking

Directions:

In a large wok or skillet, heat coconut oil on high heat. Add riced cauliflower to pan and season with garlic, ginger, salt and pepper. Stir fry for 4-6 minutes. Next, add 1/2 c of water, reduce heat to medium low, and cover. Cook for 5 minutes, until softened. Next, in a smaller pan, saute carrot, onion and additional garlic if desired in oil until starting to brown. Add eggs to smaller pan, pushing vegetable mixture to the side. Stir until scrambled eggs are done. Add smaller pan contents to larger skillet, along with the cooked meat and frozen peas. Add 2 T of soy sauce or coconut aminos and stir to toss. Dish is ready when peas are warmed through. This is so delicious you'll never miss the rice and it's family friendly to boot!