Garlic Roasted Brussel Sprouts w Bacon

Brussel sprouts get a bad rap.  I used to think that I hated them but I've come to realize I only hate them when they are cooked incorrectly.  Boiled brussel sprouts with butter are disgusting.  But roasted brussel sprouts with garlic and olive oil are delicious.  So delicious that they remind me of a potato chip (no, I'm not kidding).  When you cook them so that the edges are deep brown or black they have a similar flavor to roasted kale, not the boring strange chewy flavor of boiled cabbage.  Throw in some fresh lemon juice, a bit of onion, and some crumbled bacon and you have yourself the perfect side.  I served mine on Thanksgiving day but these would also be great at Christmas or any other special occasion.  I might even make them again for dinner tonight.  Yes, they are that good.  Just give them a try!

One of my favorite vegetable sides.  I'm not kidding!

Ingredients:
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
1/2tsp thyme
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice

Directions:
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through.  Remove and place on a paper-towel lined plate.  Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease.  Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl.  Pour in bacon grease cooked garlic and onion.  Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees.  Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup.  Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through.  Take out of the oven and toss with a hint of lemon juice and crumbled bacon.  Serve warm.

Curried Broccoli Detox Soup

I love this soup so much that I made a batch, ate it all, and the immediately ran to the store to buy ingredients for a second batch.  I have so many people ask me, "Elizabeth, what is a detox soup!?"  It's basically just a pureed vegetable soup with natural ingredients that are easy to digest which allows your body to absorb all of the nutrients from the veggies.  You might not be able to eat an entire head of broccoli, but pureed in a soup it's pretty easy to do.  This soup is loaded with broccoli and zucchini which is high in vitamin A, vitamin C, magnesium, manganese, potassium, folic acid, calcium, fiber and phytochemicals.  That translates to a soup that can help lower your blood pressure, lower your cholesterol, reduce inflammation in your body, and prevent cancer.  Pretty great right?!  While it's not a full meal, it makes a fantastic side to some grilled wild caught fish or shrimp.  You could also throw in some diced or shredded chicken.  Pureeing vegetable soups makes them taste thick, creamy and comforting.  This is my best one yet.  Enjoy!

Spicy, creamy, rich and delicious!

Ingredients:
1tbs extra virgin coconut oil
1 large red onion, diced
8 small cloves garlic, minced or chopped
2" piece fresh ginger, minced
2 jalapeno, seeds removed, minced
1tbs red curry paste
3 broccoli crowns, washed and cut up
2 large zucchini, washed, trimmed and sliced
1tsp curry powder
1tsp turmeric
1/4tsp cayenne
1tsp coriander
1tsp onion powder
1 tsp garlic powder
1-1/2 tsp cumin
6c gluten free chicken stock
1c full fat coconut milk (first cold pressed is best)
juice of 1/2 lime
garlic salt to taste (add at the end to your desired level of saltiness)
chopped cilantro and sliced jalapeno for garnish (optional)

Directions:
1. In a large stockpot, heat 1tbs oil over medium high heat.  Add the onion, garlic, ginger, and jalapeno.  Cook, stirring frequently, until the onion wilts and begins to brown.
2. Stir in your curry paste, curry powder, turmeric, cayenne, coriander, onion powder, garlic powder and cumin with a bit of stock until combined.  Pour in the rest of your chicken stock and whisk until evenly combined.
3. Throw in your sliced zucchini and broccoli pieces.  Stir around a bit, bring to a boil, reduce the heat to medium low and cover.  Let simmer for 20-30 minutes or until the veggies are very soft.
4. Turn off heat.  Using an immersion blender, blend the soup until smooth.  Add in your lime juice and coconut milk and blend again.  Taste and add garlic salt to your desired level of saltiness.  Serve garnished with cilantro and sliced jalapeno.  Add some shrimp or cooked chicken if desired.  Enjoy!

Sesame Garlic Ginger Steaks with Broccoli Cabbage Slaw

This is a delicious way to prepare inexpensive meat.  I used Tri Tip Steaks and marinated them for 2 hours to allow the steaks to absorb all of the wonderful Asian flavors.  In the summer I would certainly throw them on the grill, but preparing them in winter isn't difficult either:  Pan seared and then thrown in a hot oven to finish baking.  Paired with a light crisp seasonal slaw, another Paleo meal is served.

Broccoli Cabbage Slaw recipe adapted from "Make It Paleo" by Bill Staley & Hayley Mason

Sesame Garlic Ginger Steak Ingredients:
1 package tri tip steaks
1tbs fresh minced ginger
2 cloves garlic, minced
2tbs gluten free soy sauce
2tbs white wine vinegar
2tbs toasted sesame oil

Broccoli Cabbage Slaw Ingredients:
2tbs gluten free soy sauce
2tbs toasted sesame oil
3tbs white wine vinegar
1 garlic clove, minced
1tbs fresh ginger, minced
1/2 head red cabbage, shredded
1 broccoli crown (4-6c), chopped in a food processor
4 green onions, thinly sliced
toasted chopped almonds, for serving (optional)

Directions:
1. Place your tri tips in a large ziploc freezer bag.  Mix together the garlic, ginger, soy sauce, vinegar and sesame oil.  Pour into the bag and spread well with your hands.  Marinate at room temperature for 2 hours.
2. Meanwhile, make your slaw.  Mix the first 5 ingredients in a bowl.  Set aside.
3. In a large bowl, toss broccoli, cabbage and onions.  Pour the dressing over the slaw.  Toss well.  Place in the refrigerator until the steaks are done to blend the flavors.
4. Preheat your oven to 500F.  Heat a grill pan to high heat with some oil.  Place the steaks on the pan and cook on high until seared on one side (if your meat releases a lot of water, pour it out otherwise you will have steamed meat).  Flip and cook on the other side until seared.  Depending how you like your steaks, they may be done at this point.  If you like yours a little more cooked, place them all on a baking sheet and bake 5 minutes or until desired doneness (this made mine medium for the large steaks and medium well for the small).
5. Let rest 5 minutes.  Then slice your steaks and serve them alongside the slaw.  Top with almonds if desired.

Puree of Celery Soup

It occurred to me, as a stared at 2 huge celery hearts in my refrigerator, that I have never made a pureed celery soup (this is probably because my husband hates celery).  Since he is deployed, I figured it is probably a good time to try it.  In the past, celery was used as a cleansing tonic to counter the salt-sickness of a winter diet and was only grown in winter and spring. By the 19th century, the season for celery had been extended, and typically lasts from the beginning of September to late April.  Celery is known for its numerous health benefits and has been shown to lower blood pressure (as it is a natural diuretic), prevent cancer (it has 8 anti-cancer compounds), lower cholesterol, calm the nervous system, and reduce inflammation in the body.  I didn't do too much to this simple soup because I really just wanted to highlight the flavor of the celery.  The result was amazing.  I know it's good when I go back for seconds.  Enjoy!

A simple healthy aromatic soup to accompany any meal this winter

Ingredients (makes 4 one cup servings):
2 celery bunches, washed, trimmed, and sliced
2tbs organic butter
1 medium yellow or sweet white onion, diced
1tsp minced garlic
1/2c dry white wine (use what you like to drink & NEVER buy "cooking wine")
1qt chicken stock (msg & gluten free)
1/2tsp fine sea salt
1/4tsp white pepper

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add onions and saute until translucent.  Add garlic and cook a few minutes more (the onions will brown a bit).
2. Add the celery and cook until hot and coated, about 2 more minutes.  Add the white wine of your choice.  Bring to a boil and simmer until reduced by half.
3. Add your chicken stock and bring to a boil again.  Reduce heat to a simmer and cook until celery is soft, about 15-20 minutes.  Using a blender (in batches) or an immersion blender in the stockpot, puree your soup until it is all a thick liquid.  Return to a simmer one more time (you can add a bit more stock if yours is too thick).  Season to taste with salt and pepper (I ended up using about 1/2tsp salt and 1/4tsp pepper but it really depends on the sodium content of your stock and how much celery were in your bunches so it's up to you).  Serve hot.

Nutritional Information:
1 serving = 1c soup
Calories: 52
Carbs: 6g
Fat: 5g
Protein: 5g
Sodium: ~600mg

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Sesame Mustard Greens with Tuna

Mustard greens are just one of those things I don't buy very often.  I absolutely love them, but I never think to buy them.  A few days ago I promised myself that I was going to add more cruciferous and dark leafy vegetables into my diet.  Mustard greens have wonderful health benefits such as lowering cholesterol and protecting against cancer (read more about them here). They are in the same family as collard greens and kale, but taste a bit more peppery than the two.  I love to saute them and, in this simple dish, I added a dash of sesame oil and tuna for a quick lunch.  If you want them as a side, you can simply saute them with a little garlic and olive oil.  Enjoy.

A tasty lunch in less than 10 minutes!

Ingredients (serves 2):
1 bunch mustard greens, washed, trimmed, and cut into 1" strips
2 cans albacore water packed tuna (low sodium best)
2tsp minced garlic
2tbs sesame oil
sea salt to taste

Directions:
1. Heat sesame oil over medium high heat in a large pan.  Add garlic and stir for about a minute.  Add mustard greens and stir occasionally until wilted, about 5 minutes.
2. Drain your tuna and add to the pan.  Stir well.  When heated through, drizzle the other tbs of sesame oil over the dish and toss lightly.  Season with salt to taste.  Serve warm.

Nutritional Information:
1 serving = 1/2 of the dish
Calories: 270
Protein: 32g
Carbs: 3g
Fat: 12g
Sodium ~ 200mg

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Sweet Potato Bake with Apples and Parmesan

I have a confession: this recipe was a flop but still tastes delicious so I went ahead and put it on my blog anyway.  I was originally trying to make little cannelloni with sweet potatoes but I sliced them with the mandoline too thick so they wouldn't roll up (they kept breaking).  I was planning on stuffing them with mashed sweet potato mixed with apples and parmesan, but instead I layered the whole dish into a casserole pan and threw it in the oven.  It doesn't look as pretty as I originally intended but it still tastes delicious.  I got the idea of sweet potato cantollini from a Martha Stewart magazine and I will share the original recipe here in case you are brave enough to try it.

Sometimes a mistake is still delicious enough to eat and share!

Ingredients:
3 large sweet potatoes, peeled
1 sweet-crisp apple, diced (Honey Crisp or Fuji would be nice)
1/2c parmesan cheese, shredded, plus more for serving
1/2tsp sea salt
Freshly ground pepper
4tbs butter
1/2c chopped walnuts, toasted

Directions:
1. Preheat oven to 350.  Bring a large stock pot filled with water to a boil.
2. While you are waiting, use a mandoline to cut very thin long slices on each potato (keep the mess-ups, they get boiled first).  You want about 32 pieces that are about 2x4".  The small and extra pieces, throw in the boiling water until very soft (5 minutes).  Remove and put them in a food processor until smooth.  Add parmesan cheese, a bit of salt, and your diced apple and stir.  Set aside.
3. With your cannelloni slices, place them in the boiling water until soft (2 minutes).  Remove gently and let cool slightly on a baking pan.
4. Spray the bottom of a casserole dish with cooking spray.  Add a heaping tablespoon of potato apple mix to the center of a sweet potato slice and roll up.  Place seam side down.  Repeat.  (If you mess up like I do, don't let it go to waste!  I put a layer of potato slices on the bottom, followed by the sweet potato apple mash, and topped with the potato layers again.)
5. When you are done, brush the entire dish generously with butter and sprinkle with remaining sea salt.  Bake in the oven about 20 minutes or until everything is hot.  Top with more parmesan and toasted walnuts.

Bourguignon Style Pot Roast

Beef Bourguignon is a traditional french stew braised in red wine and beef broth with pearl onions and mushrooms.  Instead of a stew, I decided to make a pot roast with the same idea.  I added some carrots, celery, tomatoes, mushrooms, and onion to the dish and slowly cooked it in a rich broth made of red velvet wine and beef broth.  At the end of cooking, I removed the liquid and reduced it by half.  The result was a richly flavored roast with a tremendously flavorful sauce and tender veggies.  I served it with Braised New Potatoes but feel free to add quartered potatoes to the slow cooker instead.  This might just be my best pot roast yet.  Try it and judge for yourself!

The rich red wine infused sauce makes this dish unbelievable!

Ingredients:
3lb beef chuck roast
2tbs butter
Fresh ground salt and pepper
1tbs minced garlic
6 carrots, sliced into 1" pieces
6 celery stalks, sliced into 1" pieces
2 sweet onions, cut into quarters and sliced
2 tomatoes, chopped
8oz sliced baby bella mushrooms 2c red wine (I used Red Velvet wine but use your favorite)
1c beef stock
1 bay leaf
1/2tsp Italian seasoning
1/2tsp allspice
1/2tsp garlic powder

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add roast and brown on both sides (this gives the roast a richer flavor).  It will probably take about 5 minutes per side.  Set aside.
2. In the same pot, add your minced garlic, carrots, celery, and onions.  Stir and cook until onions are brown and softening (5 minutes).
3.  Place the cooked veggies in the bottom of a large crock pot.  Stir in the tomatoes and mushrooms.  Place the roast and any accumulated juices on top.
4. Meanwhile, go back to your stock pot and add 2c red wine.  Scrape the bottom of the pan while boiling the red wine to break up any brown bits.  Reduce by half. 
5. Stir in the beef broth, Italian seasoning, allspice, and garlic powder into your stock pot with the wine and give it a good stir.  Pour all of the broth over the roast and into the crock pot.
6. You can cook this on high or low.  I cooked it 2 hours on high and then 5 hours on low.  If you cook it on low it will take longer (probably 8-10 hours).  If you cook it on high it will cook faster (probably 5 hours). 
7. You know your roast is done when it pulls apart easily with a fork.  Remove the roast and veggies to a serving platter (leave the liquid behind).  Cover to keep warm.
8. Pour the liquid into a large sauce pan and boil rapidly until it reduces by half (this will give you an unbelievably rich broth).
9. To serve, place some meat and veggies on a plate and ladle some broth over the whole thing.  Enjoy!

Liz's Secret Texas Chili

This chili is always a huge hit whether I make it for 2 or 10.  It has large chunks of beef, similar to a stew, but with rich complex chili flavors.  You can make this over the stove or in a crock pot.  Either way, it's heavenly and even better the next day.  Anthony told me not to let my secret ingredients slip out on this one but I can't help it, I want to share:  it's ancho chile pepper, cinnamon and dark chocolate.  Yes, you heard me right, dark chocolate.  It adds some traditional mole flavors to this big stew.  You will be surprised how delicious this one is.  Enjoy!

The best bowl of Texas Chili you will ever eat!

Ingredients:
4 bacon slices, nitrate free of course
2.5lb tri tip roast, cut into 1" chunks
1 large onion, chopped
2 green bell peppers, chopped
1tbs minced garlic
2-3c beef stock (msg and gluten free)
1 can diced tomatoes
1/2tsp garlic powder
2tbs ancho chile powder
2tbs chili powder
1/2tsp cinnamon
2tsp adobo seasoning (substitute cumin if you don't have any)
1tsp sea salt
2tsp apple cider vinegar
1 1/2tsp oregano
1/4tsp cayenne (more if you like it spicy)
1/2oz good quality dark chocolate (mine was 88% cocoa; the darker the better)
cilantro, for garnish

Directions:
1. In a large stock pot, brown bacon.  Remove to a plate lined with a paper towel and crumble when cooled.  Working in batches, brown your beef chunks in the bacon drippings until dark brown.  Remove to the same bowl with the bacon.
2. When finished browning the beef, add your onion, garlic and green pepper until your onions begin to brown and soften (about 5 minutes).  Add a splash of beef stock and scrape up the brown bits off the bottom of the pan.  Return your beef and bacon and any remaining juices to the stock pot with the onions and peppers.  Add your diced tomatoes and all of your seasonings (garlic, chili powders, cinnamon, adobo, salt, vinegar, oregano, cayenne, and chocolate).  Give it a good stir and add a bit of beef stock to simmer (I used 2 cups to start with).
3. Bring to a boil, then reduce to a gentle simmer and let cook for 2-3 hours.  Alternatively, in a crock pot you could cook this on low for about 6 hours.  If your chili gets dry, add a bit more broth.  At the very end of cooking taste and adjust seasonings as needed (add salt, add water, ect).  Serve hot and garnish with cilantro.

Chicken Tortilla Soup

My favorite soup in the world is my very own chicken tortilla soup.  You could say I'm "famous" for it.  I have made this recipe a million different ways until I created the perfect soup.  It's full of veggies, huge chunks of chicken and a rich spicy broth!  Of course, going grain, sugar, and dairy free meant that I couldn't toast my favorite tortilla strips and throw them in or top it with a big handful of Mexican cheese, so I ate mine plain.  I can assure you it was still delicious.  You could also top it off with some diced avocado if you have any on hand.  If you don't feel like taking the time to saute the onion and brown the chicken, throw all the ingredients in a crock pot and cook on low for 5 hours (or high for 3 hours).  I hope you love this as much as my husband and I do.

Warm, gently spicy, and completely comforting!

Ingredients (serves 4):
1tbs avocado oil
1 sweet yellow onion, diced
4 boneless skinless chicken breasts, cut into 1-2" chunks
2 bell peppers, chopped (alternatively use frozen sliced bell peppers from Trader Joes:  the whole package)

1tbs minced garlic
1-2tsp cumin (I usually start with one and taste my soup as it's simmering and add more if needed.  I always end up using more)
1tbs chili powder (again, taste at the end and add more if needed)
about 3c chicken stock or enough to cover the soup (make sure it's gluten and msg free:  I use Racheal Ray brand)
2 bay leaves
1 can fire roasted diced tomatoes with the juice (Muir Glen is best)

For serving:

a very large handful of chopped cilantro
Lime wedges (optional)
Diced avocado (optional)

For my non-paleo but still gluten-free friends:
baked tortilla strips (recipe to follow)
1c shredded mexican cheese

Directions:
1. Add some oil in a large stock pot.  Add your chicken and cook (medium-high) until browned on both sides.  Remove.
2. Add a bit more oil if needed and add your garlic and onion.  Saute until onion is translucent and brown, scraping up as much of the brown bits of chicken as you can (that's where the flavor's at!).  Add your bell peppers and cook a bit more or just enough to get the peppers coated and starting to cook.
3. Stir in spices, chicken broth, diced tomatoes and bay leaves.  Bring to a boil, then turn the heat to low and simmer (lid on) at least 20 minutes to let the flavors blend together.  Make sure you taste your soup at this point and adjust the seasonings as needed.  I often add some garlic powder and extra chili powder or cumin.  Sometimes I add salt as well.
4. To serve, ladle some soup in a bowl.  Top with cheese and tortilla strips (if using, recipe to follow).  Then top with cilantro and avocado.  Serve with a lime wedge.

To make tortilla strips:
1. Preheat your oven to 375-400F.  Take a few of your favorite corn tortillas (gluten free) and cut them in half.  Then cut them into strips about 1/2" wide.  Place them on a greased baking sheet and spray olive oil spray on top (alternatively, take a bowl of olive oil and brush the tops with a pastry brush).  Sprinkle a good amount of sea salt on top and bake until starting to turn golden brown.  Flip and cook 1 or 2 minutes more.  (I check mine every 5 minutes until they are starting to crisp and then every minute after that because these babies are easy to burn!).  SOOOO delicious!

Cauliflower "Rice"

I often think that cauliflower is one of those forgotten vegetables that most people eat only on occasion.  Cauliflower is an anti-cancer, anti-infective vegetable full of vitamins C, K, B5, B6, B1, B3, folate and minerals.  It's also fairly inexpensive at the grocery store (available all season long but best in winter).  Turning cauliflower into rice is easy to do and can help increase your veggies at any meal.  For a Paleo lifestyle, recipes like this are a staple.  For gluten free goers, mixing some cauliflower in with their rice adds veggies without compromising flavor.  In this recipe, I used a little garlic and chicken stock to really highlight the flavors of the cauliflower in a simple way.  I hope you enjoy this recipe and it inspires you to eat more cauliflower! 

A great addition to any meal!

Ingredients:
1 head cauliflower, washed and cut into pieces
2tsp minced garlic
1tbs macadamia nut oil
2c chicken stock (gluten and msg free)

Directions:
1. In a food processor, pulse cauliflower until the consistency of rice.
2. In a large skillet, heat oil and garlic.  Add cauliflower and cook about 4 minutes.  Add chicken stock and cook until completely reduced (all liquid absorbed).  Toss the cauliflower occasionally and it should brown up a little bit.  I left my skillet on medium high and the whole thing took about 10 minutes.  Eat plain or toss with a little rice.

Inside-Out Cabbage Rolls

I will admit every once in a while I am just too lazy to go to the grocery store and I make what I call "kitchen cupboard meals", which is basically a meal I throw together with a few basic items I have in my kitchen.  This is one of them.  I had some ground beef and some cabbage.  I thought cabbage rolls sounded nice, but I was even too lazy to boil the cabbage and actually make the dish so I opted for some deliciously sweet roasted cabbage with a thick meaty Italian sauce on top: an inside-out cabbage roll, or what Anthony likes to call "Italian Chili."  So rich and savory.  So delicious.

All the flavors of a delicious cabbage roll in half the time

 Ingredients:
1lb ground beef
8oz of your favorite marinara (I used Ragu: No Sugar Added)
1 can fire roasted diced tomatoes (Muir Glen)
1 yellow onion, chopped
2tsp minced garlic
1tbs balsamic vinegar
2tsp garlic powder
1 small head cabbage, cut into slices or wedges
1-2tbs extra virgin olive oil
sea salt, to taste

Directions:
1. Preheat oven to 450F.  Using your fingers, or an olive oil sprayer, coat both sides of the cabbage with oil.  Sprinkle with sea salt (and a little garlic if you wish) and place in a single layer on a baking sheet.  Roast about 20 minutes on one side, or until browned and starting to char, and then flip and roast another 10 minutes until soft.
2. Meanwhile, cook ground beef in a skillet over medium high heat.  Add garlic and onion and cook until soft.  Pour out any remaining oil.  Add the diced tomatoes, marinara, vinegar, garlic powder and oregano.  Bring to a boil, then turn the heat to low and simmer, stirring occasionally, until the cabbage is done and the flavor have blended.
3. To serve, layer some cabbage on a plate.  Top with a generous helping of meat sauce.  Enjoy!
2tsp oregano

Tomato Basil Pork Loin with Vegetables

This is another one of my simple slow cooker treasures:  wonderfully tender and lean pork loin simmered in a tomato basil sauce piled high with veggies.  As you probably know by now, I love throwing things in a crock pot and having dinner ready several hours later.  It's so easy!  You won't believe how delicious this simple recipe is until you try it.  For your busy lifestyle: you're welcome.

For carb loving families, try serving this with Sauteed Garlic Potatoes on the side

 Ingredients:
2-3lb pork loin, washed and pat dry
1 head cauliflower, washed and cut into large pieces
2 zucchini, washed and cut into large pieces
1 can tomato sauce (I used Muir Glen Organic Tomato Sauce)
3tbs fresh basil, chopped
2tsp dried oregano
2tbs fresh parsley, chopped
Salt to taste, if needed (I actually didn't add any myself but I know that you salt-lovers will need to add some)

Directions:
1. In a large crock pot, place pork in the center.  Surround and cover the pork with veggies. 
2. In a bowl, mix tomato sauce, oregano, parsley, and basil.  Pour sauce over the veggies and pork.
3. Cover and cook on low for 6-7 hours or until pork is tender.  Serve hot (I told you it was easy!).

Butternut Squash Gratin with Apples and Leeks

This is the most amazing fall recipe.  It is a cinch to put together:  just layer the butternut squash and apples, add the sauteed leeks and bake.  I topped mine with fresh shredded parmesan at the end to give a big flavor impact on top.  This meal only seems decadent; it is actually a very healthy alternative to au gratin potatoes.  I would prepare this for myself or to impress health conscious guests.  Please enjoy.

Hot out of the oven after the parmesan begins to brown

Scoop into a bowl and dig in!

Ingredients:
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
sea salt
1/2c freshly shredded parmesan

Directions:
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil.  Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet.  Add Leeks and cook until beginning to brown.  Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize.  Spread leeks evenly on top of butternut squash.  Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers.  Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top.  Cover tightly with aluminum foil.  Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan.  Turn the oven to broil and broil the dish until parmesan melts and begins to brown.  Let set a few minutes before serving.

Green Goddess Detox Soup

I know what you are thinking:  Another detox soup recipe?  Yes, I love them.  Especially when the weather starts getting cooler in the fall and I want a warm satisfying soup that is good for my body and soul.  Detox soups are a delicious way to beef up your vegetable intake and there are so many different ways to make them!  I personally love them pureed.  They are easy to eat, easy to digest, and are warm and comforting.  This detox soup recipe is full of dark green vegetables:  broccoli, celery, zucchini, leeks, arugula, and spinach.  Too add creaminess without compromising the health benefits of the soup, I used a little coconut milk.  Serve this plain or with a big scoop of rice in the middle.  A delicious meal.

Warm, comforting, satisfying

Ingredients:
2 heads broccoli, washed and cut into pieces
3 celery stalks, washed, trimmed and cut into pieces (use the leaves too!)
2 zucchini, washed and cut into piecees
1c chopped leeks (half white parts half green parts)
5oz arugula/spinach salad mix
1tbs minced ginger
1 + 1/2 quarts vegetable stock (use all natural and no salt added)
juice of 1 lemon
1/2c coconut milk (more to taste)

Directions:
1. Place all veggies in a large stock pot.  Add ginger and vegetable stock.  Heat on high until boiling, then turn down the heat, cover, and cook until all veggies are very tender (about 20 minutes). 
2. Using an immersion blender, blend all the veggies into a pureed soup, adding more liquid if needed to get the thickness to your liking.  Add in the lemon juice and coconut milk.  Serve hot.

Chicken Almond Soup with Butternut Squash and Mustard Greens

This is the perfect fall soup:  It's full of hearty vegetables and chicken pieces.  It even tastes a little creamy thanks to the almond butter and almond milk in the broth.  Who says comfort food can't be healthy?

Warm, rich and delicious:  the perfect end to a cold day!

 Ingredients:
2 yellow or sweet onions, diced
1tbs macadamia nut oil (or other oil of your choosing)

3 garlic cloves, minced
2tbs fresh minced ginger
2tsp lemon grass
2 quarts chicken stock, gluten free
6 boneless, skinless chicken thighs, cut into 1" chunks
1 bunch mustard greens, washed well and cut into 1" strips
1/2 of a large butternut squash, peeled, seeded and cut into 1" chunks
3 zucchini, washed, cut in half and then sliced into 1" pieces
1/2c raw unsalted creamy almond butter
1/2c unsweetened original almond milk
1 lime, juiced

Directions:
1. In a large soup pot over medium high heat, saute onion with garlic, ginger and lemon grass until beginning to brown. 
2. Add chicken stock and chicken and bring to a boil.  Turn the heat to medium low, cover, and cook about 20 minutes.
3. Add in greens, squash, and zucchini and cook another 20 minutes or until veggies are tender.
4. Take out about 1/2c of broth and mix it with the almond butter.  Pour the mixture back into the soup.  Add the almond milk and the lime juice and turn off the heat.  Stir well and adjust seasonings if needed.  Ladle into bowls and enjoy!

Garlic Roasted Kale Chips

I have been wanting to roast kale for months now but I finally got the courage to try it (with some encouragement from my mother).  It was simple, delicious and reminded me of roasted brussel sprouts which is one of my favorite things.  But I must head a word of warning:  If you overcook your kale it will be very dry and will almost melt in your mouth with a burnt vegetable taste so take the little leaves out early and watch your oven.  My mom topped these "chips" with a spoonful of hummus as a snack, but I like them plain or with a squeeze of lemon.  Go ahead, give them a try!

The perfect healthy snack!

Slightly crunchy with a roasted vegetable and garlic flavor

Ingredients:
1 bunch kale
2 cloves garlic, minced
2tbs olive oil, plus more if needed
Sea salt

Directions:
1. Preheat your oven to 425F.  Wash your kale thoroughly and dry it with paper towels.  Mince your garlic and place it in 2tbs olive oil to help flavor your oil.  Let set 15 minutes or so while your oven preheats.
2. Rub both sides of the kale with the garlic and oil.  Use additional oil if needed (I used an oil sprayer to finely mist the leaves at the end).
3. Place on a baking sheet (covered in nonstick foil of course) and roast in the oven until crispy, about 15 minutes (take out the little leaves at 10 minutes or they will burn!).  Enjoy with hummus, lemon, or plain!

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish

Ingredients:
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.

Coconut Cream of Broccoli Detox Soup

This delicious detoxifying soup is vegan, low fat, low sodium and high in nutrients.  It is full of broccoli, spinach, onion, ginger, celery and parsley.  I used a little coconut milk to round out the soup and add some richness and creaminess without compromising the detoxifying qualities of the dish.  If you like your soup thicker, add less liquid when cooking.  However, do not pour out any of the broth after you cook your vegetables;  much of the nutrients end up there!  Serve this plain for with a big scoop of rice in the middle.  And remember, healthy detoxifying foods don't have to be flavorless!

Health in a bowl: yum!

Ingredients:
2 large cloves garlic, minced
1 yellow onion, diced
1 red onion, diced
1 inch fresh ginger, peeled and minced
2 broccoli florets, washed and cut into pieces
8oz fresh spinach leaves
4 ribs of celery, trimmed and chopped
a large handful fresh parsley, chopped
1qt unsalted gluten free vegetable broth
1c fresh water, if needed
juice of 1 lime
1/3c coconut milk
sprinkle of sea salt, if needed

Directions:
1. Place vegetables, garlic and ginger in a large soup pot over high heat.  Add the vegetable broth and water if needed.  (You want just enough liquid to barely cover the vegetables and remember, the spinach will cook down quite a bit so don't add too much liquid).
2. Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until vegetables are tender.  Use an immersion blender to puree the soup.  Add lime and coconut milk.  Taste and add salt if desired.  Serve hot with rice.

Butternut Squash Chili

I love chili, all kinds of chili.  It is the ultimate comfort food for me.  Every Halloween my mother would always make a huge pot of chili and cornbread and we would eat it before going out trick or treating.  She would also make it during the summer with fresh veggies and serve it with a glass of milk.  This is my early fall chili:  chock-full of seasonal late summer and early fall veggies in place of beans.  I make my chili a little lighter than the traditional heavy winter chili and I freeze the leftovers in individual containers for an easy no-cook dinner later in the month.  Be sure to check out my Sweet Potato Cornbread recipe to finish off the meal.

Light and fresh seasonal chili makes fabulous leftovers too

 Ingredients:
1lb lean ground beef or turkey
2 sweet onions, peeled and diced
2tbs minced garlic
1tbs extra virgin olive oil
2 zucchini, quartered and sliced
1c diced or shredded carrots
4c butternut squash, cut into 1/2" cubes (I buy a pack of the precut squash and just throw it in)
1-14oz can fire roasted diced tomatoes (Muir Glen of course!)
1 can tomato puree
2tbs chili powder
1/2tbs ancho chili powder
2tsp cumin (more to taste)
2tsp garlic powder (I usually put this in at the end if the minced garlic wasn't enough)
1/2tsp cinnamon
1/2tsp cayenne (omit if you don't like yours spicey!)
2tsp dried oregano 
2c beef or chicken stock
1 lime
1 large handful chopped cilantro
sea salt and fresh ground pepper to taste

Directions:
1. Heat 1tbs of oil in a large skillet over medium high.  Add garlic and onion and cook until translucent.  Add ground beef and cook until browned, breaking it up with a spatula as you cook.
2. In a soup pot, add tomatoes and puree, spices, zucchini, carrots, butternut squash, broth and seasonings.  Add beef mixture.  Bring to a boil, then turn to low and simmer 20 minutes or until veggies are tender.  Add the juice of 1 lime and a handful of cilantro.  Turn off heat.  Adjust salt and seasonings as needed.  Enjoy!

Simple Butternut Squash Soup

I make this soup when I want something hearty but light in fat and calories.  It makes a great side dish or add a salad and bread for a main meal.  After spending the last week testing dessert recipes, I thought my body could use a break.  This soup feels healthy, healing and comforting any time of the year.  Bon Appetite. 

Hot steaming soup is the perfect comfort food

 Ingredients:
1 large butternut squash, peeled and cubed
1 yellow or sweet onion, diced
4-6c chicken stock
Nutmeg & cinnamon to taste

Salt & pepper to taste


Directions:
1. Saute onion with a little oil or butter  in the bottom of a stockpot over medium until onions are soft.
2. Add squash and just cover with chicken stock.  Bring to a boil and then reduce heat to simmer for 30 minutes or until squash is very tender.
2. Blend squash in a blender and return to pot or use an immersion blender.
3. Add nutmeg and cinnamon to taste.  Serve with a dollop of yogurt or sour cream if desired.