Healthy Winter Cabbage Soup

I cannot say enough about this soup!  Every bite is a treat, every spoonful contains a little different combinations of flavor teasing you into the next bit and the next bite!!!!!!!! This is a fabulously healthy soup

Ingredients

• 1 large diced onions
• 1 head Nappa green cabbage, coarsely sliced and chopped
• 4 cloves of garlic
• 6 stalks of celery
• 3 large carrots sliced
• 1 medium yellow squash diced
• 1 lb brussel sprouts
• 1/2 head chopped cauliflower
• 1/4 cup olive or grape seed oil
• tablespoon of sea salt
• lots of black pepper
• 1-28oz can organic whole tomato
• 1-28oz can organic diced tomatoes
• 1-28oz can organic tomato puree
• 1/2c mined fresh parsley
• 1/2c minced fresh basil
• 1/2c minced fresh chives

Directions

1. Get out the 8 quart pot.
2. Boil 1 quarts of water in a kettle.
3. Dice onions and garlic
4. Add celery, carrots and squash
5. Cover the bottom of the pot with olive or grape seed oil and stir-fry the above veggies. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
6. Add to the soup and boil: tomatoes and puree,
7. Slice a whole cabbage as small as you’ll be comfortable eating, and to avoid really bad slurping noises. Put it in the pot as you go .
8. Add fresh parsley,basil and chives.
9. Cover the pot and boil the heck out of it. It’s done when the celery is no longer hard and the thick bits of cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.

EAT AND ENJOY:)

Fabulous Flax Cakes

These are a great breakfast item, start your morning off with a serving of veggies. Or, a healthy bedtime  snack for the kids

Basic flax cakes Ingredients: ( 1 serving size)

• 1 egg( can omit of egg allergy or sensitivity)
• 3Tbs milled or ground flax
• 2Tbs filtered water
• 1 tsp cinnamon
• 1/2 tsp vanilla or almond extract ( optional)

Options: pick one

• 1/2 shredded apple
• 1/4C smashed butternut squash
• 1/4C shredded zucchini
• 1/4C shredded purple cabbage
• 1/4 C organic pumpkin

Directions:

1. whisk together in a small bowl
2. Lightly coat omelet pan with Olive oil spray
3. pour into the pan cook 3 to 4 minutes on one side then carefully flip over cook an additional 2 minutes
4. Sprinkle with cinnamon and 1 Tbs crushed nuts of choice

Spinach Italian Turkey Meatballs

Ingredients:

• 2lbs Jennie O Lean Italian turkey sausage
• 2 Tbs EVOO
• 3Tbs GF Brown rice crumbs or  crushed corn meal
• 3Tbs Milled ground flax
• 1/4C finely chopped parsley
• 1/2C finely chopped cooked spinach (optional)
• 1/2c finely diced onions
• 3Tbs minced garlic
• 1 beaten egg is egg is tolerated

Directions:

1. Mix  all ingredients together well
2. Roll in desired meatball size
3. Brown in a pan on med to high heat
4. Transfer to a baking dish and cook on 350F for 20 min
5. Serve hot or cool and freeze for a later date

OPTIONS

• Serve over rice
• Serve over spaghetti squash
• Serve over GF pasta
• Serve as a snack and tomato sauce to dip in
• Make a meatball sandwich

Grilled Romain with Hot Bacon Balsamic Dressing

Ingredients:

• 3 Whole Romaine lettuce ( 1 whole for 2 servings)
• 1/2 cup EVOO
• 1/2 cup Balsamic Vinegar
• 2 Cloves minced garlic
• 1/2 cup minced onion
• 1/2 cup cooked, chopped bacon
• Kosher salt

Directions:
1.Wash and cut romaine lengthwise, dry with a paper towel. Lightly coat the inside with EVOO and salt. Place on a baking sheet.
2.Dressing:

• In a sauce pan add 1 Tbs. EVOO, garlic and onion, saute until translucent. Add bacon and cook an additional 2 minutes on medium heat.
• Add the remainder of the EVOO and the Balsamic vinegar, reduce to low heat.

3. Cooking the romaine:

• Option 1-char on outdoor drill until slightly brown or
• Option 2- broil for 4 to 5 min in the over.
• Serve immediately and drizzle with the dressing

Sauteed Tex Mex Zucchini & Potatoes

Ingredients:

• 3 small zucchini
• Kosher Salt
• 1/4 cup EVOO
• 1 large russet potatoes, 1/4’ cut, diced and peeled (1 1/2 cup)
• 1/4 Red bell pepper, diced ( 1/4 cup)
• 2 cloves minced garlic
• 1/2 tsp Chili powder
• 3 Tbs fresh cilantro
• Fresh round pepper to taste

Directions:

1. Wash, dry and trim zucchini. Quarter the zucchini lengthwise, remove seeds and cut into diced (3/4”) pieces.
2. Place on a baking sheet and sprinkle with Kosher salt.
3. Heat a 12” skillet over medium heat for 2 minutes, then add 2Tbs. EVOO, add diced zucchini and cook till brown, about 4 minutes.
4. Transfer cooked zucchini to a large serving plate.
5. Add the remaining 2Tbs. EVOO to the skillet and the potatoes, season with 3/4 tsp Kosher salt and ground pepper.
6. Saute and stir occasionally until the potatoes are brown, about 7 minutes.
7. Add the red pepper, garlic and chili powder and saute 1 additional minute.
8. Add cooked zucchini and cilantro, mix together then removed from heat and serve immediately.

Simple, Easy Sweet Spaghetti Squash

For any of you who are new to cooking with spaghetti squash this is a great recipe. I have served this for breakfast, no better way to start your day off than with a serving of veggies:)  and cinnamon is great for digestion.  I have also served as a side to any meal or as a bedtime snack:)

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 TBS. EVOO
• 1 Tbs cinnamon
• 1-2 Tbs Organic butter or Ghee
• 1/2 tsp pure maple syrup or 1 tsp brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
4. Add butter , cinnamon and gently mix
5. Drizzle maple syrup on top or sprinkle with brown sugar

Spaghetti Squash and Veggies

OH  SOOOO good and so easy!!

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 Tbs. EVOO
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3 Tbs. sliced black olives
• 2 Tbs. chopped fresh

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Roasted Butternut Squash Soup

This is a FABULOUS soup that is full of robust flavor that I found on  the Food Network website. If you are a more adventurous cook and looking for a little more challenge, love working with rubs and spices, this recipe is a little time consuming but so wonderful to make. GOOD LUCK!! It will be well worth the extra time and care you put into it.

Ingredients:

• 2 Tbs EVOO
• 1/2 cup (1/4-inch) diced onion
• 1/4 cup (1/4-inch) diced celery
• 1/4 cup (1/4-inch) diced carrot
• 1 cinnamon stick
• Sea salt
• Freshly ground black pepper
• About 4 cups organic chicken stock or canned low-salt chicken broth
• 1/2 tsp ground toasted coriander, optional
• 1 1/2 cups Roasted Winter Squash recipe
• 1/2 cup half-and-half, optional or 3 Tbs potat flakes and 1/2 c mill substitute (almond, hazelnut or rice milk)
• To serve:
• 1/4 cup mascarpone cheese. optional
• 2 Tbs toasted pumpkin seeds, optional

Directions

1. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
2. Add the chicken stock and the coriander, and bring to a boil. Simmer for several minutes.
3. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
4. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
5. Return the soup to the pan and reheat gently. Add the half-and-half or potato/milk substitute, if using.
6. Add sea salt and pepper to taste
7. Serve warm Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

Roasted Winter Squash:

• About 3 pounds butternut squash (about 1 large squash)
• Sea or Kosher salt
• Freshly ground black pepper
• 1/2 cup unsalted butter or Ghee
• 2 Tbs finely chopped fresh sage leaves
• 2 Tbs granulated sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses
• 2 tsp Toasted Spice Rub, recipe follows

Directions:

1. Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
2. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
3. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids arerunny.
4. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
5. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
6. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
7. Yield: about 2 cups puree

Toasted Spice Rub:

Ingredients:

• 1/4 cup fennel seeds
• 1 Tbs coriander seeds
• 1 Tbs peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1-ounce) pure California chili powder
• 2 Tbs kosher salt
• 2 Tbs ground cinnamon

Directions:

1. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
2. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
3. Chef’s notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
4. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

Yield: about 1 cup

Almond Butter GF Chocolate Chip Cookies- Beth

A few people asked me for the recipe for these delicious clean eating cookies.  They were easy to make and pretty tasty!!  Don’t forget, they are still cookies….  just made with wholesome products.  I hope you enjoy even if you didn’t ask for the recipe!!

~Beth

Almond Butter Chocolate Chip Cookies

Ingredients:

• 1 cup unsalted almond butter, stirred well
• ¾ cup Sucanut
• 1 large egg
• ½ tsp baking soda
• 3oz  (GF) dark chocolate ( I just used dark chocolate chips) 70% cocoa or greater, broken into small pieces

Directions:

1.     Preheat oven to 350 degree in a medium bowl, stir together first 5 ingredients until blended.  Stir in chocolate.
2.     Drop dough by rounded tablespoonfuls onto parchment lined baking sheets.  Bake for 10 – 12 minutes or until lightly

Beth and Samantha, Thank you for sharing this recipe:)

My boys love almond butter and I am going to use Gluten Free dark chocolate:)

Asparagus & Gluten Free Chicken Pasta

Ingredients

• 16 oz packet Pasta(e.g. Penne) – I use Gluten Free rice pasta
• 1 bunch fresh, washer, trimmed asparagus
• 4-6 Organic chicken breasts, boneless, skinned and lightly beaten
• 2 tsp. EVOO
• 1/2 tsp of Basil
• 1 tsp Kosher salt
• 1/2 tsp pepper.
• 1/2 c of Rice Parmesan cheese or finely shredded sheep cheese
• 2 tsp. of White wine.

Directions:

1. Cook the pasta as directed ( see #5)
2. Trim the Asparagus, cut in to 2 inch pieces and set aside.
3. Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
4. Add the wine, cheese and seasoning to the chicken.
5. For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
6. Drain the pasta and asparagus. Toss with the chicken and serve.