Pumpkin Parsnip “Pasta”

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PUMPKIN season!!

Ingredients– this gave me leftover sauce FYI:

  • 4 Adelle’s All Natural Cajun Sausage links, cooked and sliced
  • 1 can organic pumpkin
  • 3/4 can organic coconut cream
  • 1/3 cup water
  • 2 large parsnips, spiralized
  • 1/2 onion, diced
  • 2 tsp rosemary
  • 2 1/4 tbsp coconut oil
  • salt and pepper to taste

Cook the parsnip noodles over medium heat with the two tbsp coconut oil until they are tender like noodles– will take about 20 minutes, stirring occasionally. In another pot, cook onion in 1/4 tbsp of coconut oil over medium heat with seasonings, until translucent. Add the pumpkin, water, and coconut cream and mix thoroughly, reduce heat to simmer and cover. Allow the sauce to simmer while the parsnip noodles are cooking. Add the sliced sausage to the parsnip noodles when they are done, and add enough of the pumpkin sauce to make for creamy noodles. I had a good amount of sauce leftover with these amounts. This was so delicious!


Creamy Lemon Chicken Veggie Soup

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  • 2 lbs organic chicken breast
  • 2 cups water
  • 2 cups chicken broth
  • 1 cup chopped spinach
  • 1/2 onion, diced
  • 2 large lemons
  • 2 eggs
  • 1 zucchini, spiralized and chopped
  • salt and pepper to taste
  • 1 tsp. rosemary
  • 1 tsp basil

Combine water, broth, onion, zucchini, seasonings, and chicken into crockpot. Cook on low for 12 hours. Shred the chicken after 12 hours (it should shred apart easily). Wisk the two eggs in a bowl and slowly add about a half cup of the broth from the crockpot while wisking. This will prevent the egg from just cooking if you were to throw it in with everything. Squeeze both the lemons into this egg broth– the more lemon the better so get all the juices out. Then pour this mixture into the crockpot, and it will make the soup more cloudy/creamy. Add the spinach about 10 minutes before serving so it doesn’t get too wilted. Serve! This is a good soup to freeze also.

Chicken Fried Cauliflower “Rice”



  • 1.5 lb organic chicken breast, cubed (2 people)
  • 1 medium head of cauliflower
  • 1/2 cup peas
  • 1/2 cup sliced carrots
  • 1/4 onion, diced
  • 1/4 cup Bragg’s aminos
  • 2 tbsp. chili paste
  • 1 tbsp. coconut oil
  • salt and pepper to taste

Put the cauliflower thru a food processor- pulsing to make a rice like texture. Don’t over-process the cauliflower or the pieces will get too small. Sautee the cubed chicken over medium heat in a large pot with the coconut oil. Once the chicken is full cooked, add the onion, carrots, and peas. Sautee for another 5 minutes, still on medium. Add in the cauliflower and mix thoroughly. Add the aminos and chili paste, and seasonings, mixing on low-medium heat for about 5 more minutes. Ready to go! Who needs Chinese take-out?!