Wild Rice Stuffing

Higher in protein and fiber than regular stuffing, and just as tasty!

Wild Rice Stuffing
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Servings
10
Servings
10
Wild Rice Stuffing
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. 1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
  2. 2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
  3. 3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
  4. 4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
  5. 5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.
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Mashed Turnips

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber.

Mashed Turnips
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Servings
4
Servings
4
Mashed Turnips
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.
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Sauerkraut in a Mason Jar

Sauerkraut in a Mason Jar
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Servings
10
Servings
10
Sauerkraut in a Mason Jar
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  2. 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  3. 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  4. 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  5. 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  6. 6. Place lid on jar just tightly enough to keep out air.
  7. 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  8. 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  9. 9. Re tighten lid and store in refrigerator.
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Bone Broth

Why is bone broth so healthy?? Answer:

1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory by supporting neurotransmitter formation.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “superfood” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

6. Stronger bones. The phosphorus, magnesium, and calcium in the bones seeps out into the broth leaving you with the essential building blocks for healthy bones.

7. It’s very economical! What else were you going to do with those chicken carcasses, soup bones, and veggies going bad in your fridge?

Bone Broth
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Servings
8
Servings
8
Bone Broth
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. 1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.
  2. 2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.
  3. 3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)
  4. 4. For the last 10 minutes, add the parsley.
  5. 5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.
  6. 6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.
  7. Use in soups, stews, smoothies, or drink on it's own.
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Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
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Servings
8 servings
Servings
8 servings
Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.
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Moroccan Carrot Lentil Soup

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup
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Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Moroaccan Carrot Lentil Soup
Print Recipe
Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Ingredients
Servings:
Instructions
  1. Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  2. Add the spices and saute for an additional 2 mins.
  3. Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  4. To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  5. Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.
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Citrus Glazed Salmon

Citrus Infused Salmon
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Servings
4 people
Servings
4 people
Citrus Infused Salmon
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Heat oven to 400 degrees F.
  2. Place salmon on a sheet pan and season with salt and pepper.
  3. Whisk together the honey, orange juice, and lemon juice. Pour the honey mixture over the salmon.
  4. Bake the salmon until cooked through, about 12 mins depending on thickness. Twice during the cooking, brush the glaze that has accumulated at the bottom of the pan over the fish.
  5. Remove from the oven, serve, and enjoy!
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Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
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Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
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Orange Twist Mashers

sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers
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Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Orange Twist Mashers
Print Recipe
Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Instructions
  1. Place 6 cups water in a large saucepan and bring to a boil.
  2. Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  3. Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  4. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
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Healing Chicken Ginger Soup

ginger soup

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup
Print Recipe
Enjoy this recipe featuring a wonderful blend of flavors.
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Healing Chicken Ginger Soup
Print Recipe
Enjoy this recipe featuring a wonderful blend of flavors.
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Servings Prep Time
6 20 mins
Cook Time
2 hrs
Instructions
  1. For the broth: Place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat to med-low and simmer for 1.5 hours. Strain broth into a large bowl. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bones and chop the chicken into bite size pieces.
  2. Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15-20 mins. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more until the veggies are soft. Enjoy!
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