Superfood Kielbasa Soup

kielbasa soup

Ingredients:

  • 1 pack simple truth organic Pork Kielbasa– sauteed and sliced
  • 1 can white Cannellini beans
  • 3 cups chopped spinach
  • 3 cups chopped kale
  • 2 cups chopped carrots
  • 1/2 white onion
  • 2 tsp garlic
  • 8 cups water
  • 1 chicken bouillon cube
  • 1tsp basil
  • 1 tbsp lemon juice
  • 1/4 cup TJ coconut cream
  • 1 tsp pepper

Combine all ingredients besides spinach, kale, sausage, and coco cream into a large crockpot. Cook on low for 11 hours. Add the sausage, spinach, kale, and coco cream and cook for one more hour. READY! 🙂

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Split Pea Soup

split pea soup

Ingredients:

  • 1 lb split peas
  • 1/2 lb Applewood Ham, cubed
  • 1 can sliced carrots
  • 1/2 yellow onion
  • 2 chicken bouillon cubes
  • 1 medium sweet potato, cubed
  • 6 cups of water (to boil peas)
  • 4 additional cups of water (once peas are done)
  • salt and pepper to taste
  • 1 large lemon

First, combine the split peas and 6 cups of water in a large pot. These are going to boil on medium heat for an hour. The peas will absorb water very quickly so if the water starts running low, add more as needed. After the hour, you should be able to feel the peas soften and “mush” together a bit, with mostly all the water absorbed. Add in the 4 additional cubs of water, chicken bouillon cubes, the sweet potato, onion, and ham. Reduce heat to low-med and cover, letting this simmer for about 45 minutes. Then add the carrots, s&p, and juice from lemon and let simmer for another 15 minutes. Turn the pot off and this will be ready to serve after cooling. 🙂

Ground Turkey Pumpkin Zoodles

pumpkin zoodles

Ingredients:

  • 1 lb lean ground turkey or chicken
  • 1/2 can organic pure pumpkin puree
  • 1/4 cup almond milk
  • 3 large zucchinis, spiralized
  • 1/4 yellow onion
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • 1 tsp oregano
  • 1 tsp coconut oil

In a large pot, heat the coconut oil over medium heat and add the garlic and onions. Sautee until the onions are translucent. Add the ground turkey to the pot and cook on medium heat for about 7-8 minutes or until the turkey is full cooked. Take a spatula to the turkey and separate any large chunks. Add the pumpkin and almond milk to the meat and reduce heat to low. Stir every couple of minutes for 5 minutes while the turkey simmers. Add the oregano, salt, and pepper. Stir one more time and then add the zucchini noodles. Stir these in really well and increase heat to medium again. Cover the pot and allow the zucchini noodles to cook on medium for 5 minutes, and then reduce heat to low for another 5 minutes. The noodles should be perfect at this point. Cook longer for softer zucchini or less time for harder zucchini. I like them in-between. Turn the pot off and allow everything to cool for 5 minutes before serving. Happy fall!

Turkey Cabbage Roll-ups

turkey cabbage rollups

Ingredients:

  • 1 lb. Jennie-O extra lean ground turkey
  • 1 head of cabbage, steamed and peeled to make lettuce cups
  • 1/2 yellow onion, diced
  • 1/2 tbsp garlic
  • 1 cup spinach, chopped
  • 1 small (half size) can of tomato sauce (no salt-added)
  • salt and pepper to taste
  • McCormick Italian dry seasonings
  • 1/4 tbsp coconut oil

Heat the coconut oil in a pan over medium heat. Add garlic and onions and cook for a couple minutes, until onions are translucent. Add spinach and sautee for another minute. Reduce heat to low. Add the tomato sauce and mix throughout for 2-3 minutes. Turn off heat.

Preheat oven to 350 degrees. Combine ground turkey and dry seasonings in mixing bowl. Scoop small balls (about the size of your palm) into each lettuce cup, add some of the tomato mixture and fold up. Place each wrap into a baking dish. Then add the remainder of the tomato sauce on top of all the cabbage roll-ups. Bake in the oven for 50-55 minutes. Remove from the oven and let cool for 10 minutes before serving! 🙂

Pesto Zoodles

pesto

Ingredients (I had a lot of leftover pesto):

  • 2 cups fresh chopped basil
  • 1 tbsp garlic
  • salt and pepper to taste
  • 1/2 cup raw cashews
  • 2 large zucchinis, spiralized
  • 1.5 tbsp coconut oil
  • Applegate chicken sausage, sliced and sauteed

Combine the basil, garlic, 1 tbsp coconut oil, cashews, and s&p into a processor. I used my nutri-bullet for this and it worked great. Process until fully blended and you have a smooth paste-like substance. Heat the other .5 tbsp coconut oil in a pot, and cook the zucchini noodles on medium heat for about 5 minutes, or until as soft as desired. We don’t like them too soft, so 5 minutes was perfect…stirring throughout the time. Then add the sausage and desired amount of pesto to the zoodles and cook for another 5 minutes while stirring every minute or so. Easy enough! Ready to serve.

Cauliflower Buffalo Chicken Pizza

buffpizza

Ingredients (makes 2 pies):

  • 1 large head of cauliflower, cut off stems so you just have florets
  • 1/2 semi-ripe plantain (some yellow but not super soft), peeled and cubed– this was my secret ingredient to keep the dough together
  • 1 lb organic chicken breast, cubed
  • 1 egg, whisked
  • 1/4 cup flax seed meal
  • 1.5 tbsp nutritional yeast
  • .5 tbsp minced garlic
  • 3 tbsp pesto (I made homemade pesto– basil, cashews, and garlic)
  • 1/2 onion, sliced
  • 1/4 cup chopped fresh basil (enough to sprinkle on top the pies)
  • 1/4 cup buffalo wing sauce

Add the cauliflower to a food processor and process until very fine. The next part is tricky…you need to drain the water from the cauliflower. I did this with papertowels wrapped around the cauliflower, gently squeezing the water out. I was able to squeeze about 3/4 cup of liquid out. The drier the better for the dough. Put the cauli back into the food processor, and add the 1/2 plantain. Process this mixture until is completely mixed throughout and you have a smooth thick substance. Add the whisked egg, and stir. Then add the flax meal and nutritional yeast, and stir again. put the dough mixture into the fridge for 15-20 minutes. While the dough cools, cook your cubed chicken in a pan however you prefer, and when it’s fully cooked, add the buffalo sauce and allow the chicken to simmer in it, covered, for 5 minutes on low. Remove the chicken from heat. When the dough is cooled, get a baking pan out with parchment paper, and create two large dough balls. Spread them fairly thin into circles or whatever shape pizza you prefer. Bake the pies at 400 degrees for 30 minutes. Then, spread the garlic and pesto onto the pies first, then add the chicken (you can pour any extra buffalo on top at the end). Then add onions and basil and any additional buffalo sauce if you want. Bake for another 15 minutes or until you see it’s browned and ready to go! So good! 🙂