Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Pumpkin Soup w Sage

Ahhh fall, my favorite time of year.  When the leaves start changing and the weather is getting cooler, get into the season by making a big batch of pumpkin soup.  This is a simple, rich, creamy soup that is perfect for using up all those leftover cans of mashed pumpkin.  Or, get inspired and throw in fresh roasted pumpkin instead.  Fresh sage is the costar here... lending a subtle thanksgiving flavor that highlights the flavors of pumpkin.  I loved this soup so much that I am looking forward to making my next batch.  Enjoy!

Rich, warm, and satisfying.  The perfect soup for fall!

Ingredients:
2tbs butter
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1/4tsp cayenne
1tsp poultry seasoning

Directions:
1. In a large bottom soup pot, heat butter over medium high until melted.  Add onion and celery and cook until soft and starting to brown.  Add your pumpkin, sage, stock, cayenne, and poultry seasoning.  Add a bit of fresh ground black pepper.  Bring to a boil and simmer about 20 minutes. 
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor).  Stir in coconut milk.  Taste and adjust seasonings as needed. 
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top.  Enjoy!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

Summer Squash Soup w Fresh Garden Herbs

Many of you know how I love my pureed vegetable soups.  This one is simple and uses all fresh summer ingredients straight from your garden (or farmer's market for you brown thumbs out there).  I served this as a starter course to a delicious summer meal but would also be delicious by itself.  Using water instead of chicken stock, this recipe really highlights the fresh vegetables and herbs of summer.  I know what you are thinking:  Soup in the summer?  Yes!  It's delicious and, according to traditional Chinese medicine, this is a cooling soup which will help balance the heat in your body.  Go ahead; give it a try!

Another delicious healing soup to add to your collection!

Ingredients (Serves 2):
1 small yellow onion, chopped
1tbs extra virgin olive oil
2tsp minced garlic
4 yellow squash, cut into 1/2" rounds
1 handful cilantro, leaves and stems, chopped
1/4c fresh basil, chopped
1tsp corriander
1/2tsp red pepper flakes (optional)
1/2tsp salt plus more to taste
2c filtered water plus more if needed to blend
1/2 lime

Directions:
1. In a large soup pot, heat oil over medium high heat.  Saute onion for about 5 minutes, add garlic and continue to cook stirring occasionally until onion begins to brown.
2. Add in corriander and stir until fragrant, about 1 minute.  Add yellow squash, cilantro, basil, red pepper flakes, and salt.  Pour in 2c water.  Bring to a boil, stir well, and cover.  Bring soup to a simmer and cook 15-20 minutes or until squash is very tender.  Squeeze in some fresh lime juice and turn off eat.
3. Using an immersion blender, blend the soup until smooth.  Add water if it is too thick.  Taste and adjust seasonings as needed.
4. Serve warm and garnish with fresh cilantro, basil, or lime wedges.  Enjoy!

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!

Easy Budget Beef Stew

This is a recipe for your grandmother's traditional beef stew.  It's inexpensive, healthy, fills you up quick, and makes the whole family happy!  What could be better than that?  I used my grandmother's secret ingredient in this recipe which gives it a little extra depth and makes the whole stew more interesting:  Allspice.  Add some thyme, a few bay leaves and a lot of garlic and you've got yourself a stew herb blend.  I cooked mine in my favorite bean pot from the Celebrating Home collection.  You could also throw it in a dutch oven or slow cook it for 6-8 hours on low in a crock pot.  Don't make this harder than it has to be.  This dish is all about simplicity.  Enjoy.

Not much better than a big pot of homemade stew!

Ingredients:
2lb beef stew meat or try cubing a chuck/round roast
2tbs olive or macadamia nut oil
1tbs butter
1 onion, diced
5-6 red potatoes, scrubbed and cut in quarters or cubed
2-3c baby carrots (alternatively use peeled cut carrot pieces)
8oz mushrooms, sliced (optional)
1quart gluten & msg free beef stock (try Rachael Ray brand it's delicious and inexpensive)
6 cloves garlic, minced
1/2tsp allspice
2tsp thyme
2 bay leaves
sea salt and pepper to taste

Directions:
1. Preheat your oven to 325F.  In a large skillet, heat butter and 1tbs oil over high heat.  Add onions and turn down heat to medium.  Saute until translucent and beginning to brown.  Remove to your bean pot (or dutch oven or crock pot).
2. Heat remaining oil over high heat.  Salt your beef.  Add your cubed beef in batches and brown on both sides (takes about 5-6 minutes per side).  Make sure they are a deep rich brown, this gives the whole stew extra flavor! Pour into your pot.
3. Add your potatoes, carrots and mushrooms to the pot and give it a good stir.
4. In a bowl, mix your beef stock, garlic and spices until combined.  Pour over the stew until it is almost covered (the veggies will give off more water so don't overfill it with stock).
5. Place in the center of a preheated oven for 2-3 hours or until the beef is tender and the juices have reduced a bit into a nice sauce.  If you are using a slow cooker, you may want to remove your broth when the beef is done and boil it down for a richer sauce.  Enjoy hot!

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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Red Cabbage Soup with Bacon

I know what you are thinking... purple soup?!?  Yes, it is fantastic and delicious so don't judge until you tried it.  Most of  you know that I love pureed vegetables soups (just look at my Soup section for proof) but this one is a new favorite.  It is rich in pureed red cabbage which both lowers your cholesterol, prevents cancer, and is an overall anti-inflammatory.  It's high in vitamin K, vitamin C, and folate.  Cabbage has been shown to heal stomach ulcers, restore helpful bacteria in your gut, and provides cardiovascular support.  Those of you who are familiar with the paleolithic way of eating also know that nitrate-free-bacon is not terrible for you if you eat it in moderation.  Better yet, it gives the perfect amount of crunch and saltiness that compliments the subtle sweetness of the cabbage.  This is the perfect starter course or side dish.  You won't be sorry you made it!

A delicious way to increase your vegetable intake!

 
Ingredients (makes 6 side dish servings):
1 1/2tbs organic butter
1 medium onion, diced
1 head red cabbage, cored & shredded
1qt chicken stock (msg & gluten free)
4 bay leaves
sea salt to taste
12 slices nitrate and preservative free bacon

Directions:
1. Heat butter in the bottom of a large stock pot over medium high heat.  Add onions and cook until translucent and soft.  Add your cabbage, stock, bay leaves, and about 1tsp sea salt.  Bring to a boil, cover with a lid, and reduce the heat to low to simmer.  Let cook about 10 minutes or until cabbage is soft.
2. While your cabbage is cooking pan fry your bacon in a large saute pan over medium heat until crisp (you may need to do this in batches).  Crumble bacon and set aside.
3. When you cabbage is soft, remove the bay leaves and use an immersion blender to puree your soup (be careful not to splatter yourself; it's hot!).  Alternatively, you could throw batches of it in the blender (but be careful because the steam will build up and blow off the lid so do it slowly and let the steam escape).  Return to the pot and give it a good stir.
4. Serve soup with a small handful crumbled bacon.  Enjoy!

Nutritional Information:
1 serving = 1c soup with 2 slices bacon crumbled
Calories: 138
Fat: 8g
Carbs: 7g
Protein: 6g
Sodium: ~ 800mg

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Beef & Roasted Tomato Stew with Mushrooms

This is an amazing stew with 100% whole food.  No preservatives.  Nothing canned.  Just pure and natural food like nature intended.  It tastes of fresh roasted tomatoes and mushrooms with a hint of orange.  I kept the seasonings simple with just a hint of my grandmother's secret ingredient (allspice) and a bay leaf to compliment, without overpowering, the roasted tomatoes.  This is one of my favorite meals to make in the winter.  I hope you enjoy it as much as I do. Happy cooking!

Rich, filling, and perfectly healthy

Ingredients (Serves 4):
2lb tomatoes on the vine (or any ripe delicious looking tomatoes)
1tbs extra virgin olive oil (preferably first cold press)
2lb beef chuck roast, cut into 1" chunks
1tbs macadamia nut oil
1 large yellow onion, diced
1tbs minced garlic
1tbs butter, preferably organic
1 bay leaf
1/4tsp allspice
1/2tsp orange zest
16oz sliced mushrooms
fine sea salt
fresh ground pepper

Directions:
1. Preheat oven to 450F.  Wash your tomatoes and place them on a baking sheet lined with nonstick foil.  Then coat them generously with 1tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place them in the center of the oven and roast for 45 minutes (they should burst and the tops should brown/blacken).  Remove and let cool slightly before roughly chopping.
2. Meanwhile, heat 1/2tbs macadamia nut oil in a stock pot over medium high heat.  Work in 2 batches:  brown the beef cubes on each side and then remove to a bowl.  Repeat with the last of the oil and the beef.
3. Heat butter in the same stock pot after the beef has been removed.  Add onions and garlic and cook, stirring frequently, until onions soften an begin to brown.  Add the beef and any accumulated juices back to the pot.  Then add your chopped roasted tomatoes, bay leaf, allspice, orange zest and mushrooms.  Stir well.  Cover and let simmer for 30 minutes then uncover and let simmer 15-30 minutes more or until beef is tender and sauce has reduced.  Ladle in a bowl and serve hot.

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!

Irish Beef Stew

Oh how I love stew:  The perfect fall meal.  This is stew like my mom makes it:  chock full of meat with large hearty vegetable pieces.  Normally, I'm not much for browning meat before I throw it in the crock pot (because I'm lazy) but I always do it before I make stew because it gives a rich deep flavor throughout the dish.  This is one of the best stew's I've ever made.  As always, it's gluten free and Paleo friendly.  Enjoy!

Perfectly filling on a cold day!

Ingredients:
2lb chuck or bottom round roast, cut into large chunks
2tbs macadamia nut oil
Sea salt
2tbs red wine vinegar
2 yellow onions, diced
1tbs minced garlic
3c baby carrots, cut in half or thirds
1 small bunch celery, cut into pieces
1 large zucchini, cut into fourths and then large pieces
8oz sliced mushrooms
2-3c beef broth
1tbs  paprika
1 can Muir Glen fire roasted diced tomatoes
3 bay leaves
2tsp thyme
2tsp garlic powder

Directions:
1. Heat oil in a large saute pan over high heat.  Add the beef pieces (sprinkle with salt) and cook for several minutes until deep brown on one side.  Using tongs, turn the pieces over and repeat on the other side.  Move to a large crock pot (you may have to do this in batches depending how much meat you have).
2. Add red wine vinegar and garlic to the saute pan with the onions.  Cook, scraping up the brown bits at the bottom of the pan (use more liquid if you have to) to get all that beef flavor into the onions.  When they are soft, pour them into the crock pot.
3. Add the veggies, diced tomatoes, broth and seasonings to the crock pot.  Give it a good stir.  Cover and cook on low for 8-9 hours.  Taste and adjust seasonings as needed.  Serve hot.

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!

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.

Vegetarian Mulligatawny Soup

Mulligatawny Soup is an Indian curry soup usually made with chunks of chicken, beef or lamb.  I love the taste of curry, but was looking to make a healthier Indian inspired dish.  The result was a creamy, pureed vegetable soup with a rich curry flavor and a kick of spice at the end.  This dish is vegetarian, vegan, and will detoxify your system.  I am very fond of detox soups, after I discovered them a few years ago.  When I eat a bowl of detox soup, I feel as if I am doing something truly good for my body.  With all of the desserts and sugar I have been eating recently, my body could use a break.  Below, I have listed not only my recipe, but the health benefits of each ingredient in the soup:  enjoy!

Rich and comforting:  perfect to eat as the weather cools down

Ingredients:
1tbs avocado oil    [Rich in omega-3's, omega-6's, and vitamins A, D, E]
4 cloves garlic, minced    [antibiotic, cleanses blood, lowers LDL, antioxidant, lowers blood pressure]

1 inch fresh ginger, grated    [high in potassium, magnesium, copper, manganese, vitB6, GI relief, anti-inflammatory, inhibits cancer cells, boosts immune system]
2tsp curry powder     [anti-inflammatory, prevents cancer, prevents Alzheimer's, improves memory]
1tsp turmeric     [prevents cancer, natural detoxifier, prevents Alzheimer's, anti-inflammatory, slows progression of MS, increases metabolism, antiseptic properties]
1/2tsp cayenne pepper     [lowers blood pressure, promotes digestion, anti-inflammatory]
2tsp gluten free red curry paste
1 red onion, diced     [high in polyphenols, flavinoids, chromium, vitamin C, fiber and maganese; antioxidant, lowers the risk of cancer]
6 carrots, peeled and sliced     [protects against cardiovascular disease, prevents oxidative damage, eye health, anti-cancer, high in beta-carotene, vitamins A, C, C, fiber, potassium]
1/2 head cauliflower, chopped     [high in vitamin C, K, folate, B6, natural detoxifier, antioxidant, anti-inflammatory, digestive support]
2 large Granny Smith apples, peeled, cored and diced     [high in flavinoids, fiber, vitamin C, polyphenols, antioxidant, helps control blood sugar, anti-cancer, anti-asthma]
1 medium sweet potato, peeled and diced     [high in vitamins A, C, copper, manganese, antioxidant, anti-inflammatory]
1/2 head cabbage, shredded     [lowers cholesterol, high in vitamin K, C, fiber, maganese, prevents cancer due to its high antioxidant properties, anti-inflammatory properties and levels of glucosinolates, offers digestive and cardiovascular support]
1 quart gluten free vegetable broth/stock
2c tomato juice     [high in vitamins C, A, and all the B vitamins; helps prevent cancer and cardiovascular disease]
1 14oz can coconut milk     [high in vitamins A, E, iron, fiber and electrolytes, boosts immune system, anti-inflammatory, lowers blood pressure]
Juice from 1 lime     [high in vitamin C, flavinoids, natural detoxifiers, and helps with urinary and digestive disorders]
Cilantro, for garnish

Directions:
1. Combine all of the ingredients in a slow cooker except the coconut milk and lime.  Cover and cook on high until vegetables are very tender, about 5 hours.
2. Using an immersion blender, blend the soup until pureed and smooth (this is easier on your digestive system than leaving the vegetables whole).  Alternatively, you can use a blender, but be careful:  blending hot liquids can build up steam and blow the top of the blender off so do it slowly and give it plenty of time to vent.
3.  Add the coconut milk and lime and blend again if needed.  Heat until hot (don't boil).  Serve with cilantro, if using.

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.

Ultimate Tomato Grilled Cheese with Roasted Tomato Basil Soup

As a child, my mother would make me grilled cheese with bread and butter pickles.  Now, every time I eat one it reminds me of my childhood.  I used whole grain bread for a heartier texture, 2 kinds of complementing cheeses to increase the flavor profile, and sliced tomatoes for an unexpected twist.  To complete the meal, I made a simple roasted tomato basil soup and topped it with fresh Parmesan and basil.  The soup takes about an hour and a half to make so plan ahead.  It's not complicated but the tomatoes have to roast in the oven to bring out the sweetness and then simmer in a pot to blend the flavors.  For me, this is the ultimate comfort food.  Simple, warm, and delicious. 

This meal brings me back to my childhood, but I dressed it up for a more sophisticated meal

Tomato Soup Ingredients:

Fresh ingredients make this simple soup soul satisfying

3lb fresh tomatoes (choose whatever looks best at the supermarket.  I used tomatoes on the vine.)
3tbs extra virgin olive oil
2 yellow onions, chopped
6 cloved minced garlic (or about 2tbs prepared minced garlic)
1/2tsp red pepper flakes
1 - 28oz can whole tomatoes with their juice
1c sliced carrots
1 quart chicken stock
1-2 cups fresh basil (I bought a tube of fresh minced basil and used about 3/4 the tube)
1tsp dried thyme
2 tbs balsamic vinegar
Parmesan and fresh basil for serving, optional

Directions:
1. Halve or quarter fresh tomatoes and toss with 2tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place on a baking sheet and bake at 400F for 45 minutes.
2. Meanwhile, chop 2 onions.  Add the remaining tbs of oil to the pan over medium heat until hot.  Saute the garlic and red pepper flakes about 30 seconds.  Add the onions and saute until beginning to brown.  Add the can of whole tomatoes, sliced carrots, chicken stock, basil and thyme.
3. Simmer for 40 minutes.  Puree with an immersion blender and stir in 2tbs balsamic vinegar.  Serve with extra basil and Parmesan cheese if desired.
A note to Gluten Free dieters: The tomato soup is gluten free and vegan, but obviously the sandwich is not.  Substitute your favorite gluten free bread below if desired.

Ingredients to make 1 sandwich:
2 slices whole grain bread (if gluten free, use your favorite gluten free bread)
1 slice sharp cheddar cheese
1 slice muenster cheese
1 small tomato, sliced
butter, softened, for spreading.


Directions:
1. Spread one slice of bread with butter, place butter side down in a nonstick pan.  Top with 1 slice cheese, followed by tomato slices, followed by the other cheese.  Butter another piece of bread and put this slice butter side up on top of the sandwich.
2. Turn the pan to medium or medium high.  Cook until golden brown on one side and the cheese starts to melt (Tip: If the bread is browning too quickly, turn down the heat and cover the pan to help melt the cheese).
3. Serve with a warm bowl of tomato soup.