Tom Kha Gai Soup If you’ve ever ordered this soup from a Thai restaurant and think it’s “just okay,” you have not tasted Tom Kha Gai soup until you’ve tried this version! If you’ve never tried this soup before, I highly recommend you give it a chance. It’s a mildly spicy/sour hot soup with coconut...Read More
Grandma’s Best-Ever Chicken Noodle Soup Serves 8-10 Ingredients: 2-3 cups shredded chicken, preferably mix of white and dark 1 large onion, chopped 1 garlic clove, minced 10 cups chicken broth 4 celery ribs, chopped 4 medium carrots, chopped 2 bay leaves 1 t. finely chopped fresh thyme (or 1/4 t. dried) 8 oz egg...Read More
Watermelon Cucumber Salad 4 Cups of cubed watermelon 1 cup sliced cucumbers 3 oz cubed feta cheese 1 T. chopped mint 1 T. chopped basil Juice of one lime Salt and fresh ground pepper to taste Combine watermelon, cucumber, feta, basil, and mint in a large bowl. Squeeze the lime over the salad, season with...Read More
Chicken, Shrimp & Sausage Jambalaya 3 T butter 1 large chicken breast, cubed 6 oz andouille sausage (less if you don’t like it spicy), cut into ¼-inch slices 1 lb large shrimp, peeled, deveined, and cut in half 2 T. paprika 1 T. ground cumin ½ t. cayenne pepper 14 oz diced tomatoes 2...Read More
Serves 8 Prep/Cooking Time: 3 hours… and worth it!! 4-4 ½ lbs. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces 9 T olive oil (plus more for sauteing meat) 8 C beef stock 1 ½ t. Worcestershire sauce 1 t. soy sauce 1 t. kosher salt Freshly ground pepper 3 medium carrots,...Read More
WINTER WHITE DETOX SOUP Serves: 4 PREP: 5 MINUTES COOK: 22 MINUTES TOTAL: 27 MINUTES This is a great cold-weather soup, filled with anti-inflammatory ingredients. I wasn’t sure I would like it because of the veggies—and sometimes I add shredded chicken—but it’s become a regular in my house. And it’s good for your liver! From...Read More
SAVORY PUMPKIN DIP 8 oz. brick cream cheese, softened ½ C. shredded cheddar cheese ½ C. pumpkin puree ¼ C. chopped pecans, toasted 4-6 slices bacon, cooked crispy and crumbled 3 green onions, thinly sliced ½ t. seasoned salt ¼ t. ground cinnamon Is this recipe clean? Nope, but it sure is good! I...Read More
SHAVED BRUSSEL SPROUT SALAD w/Creamy Maple Dressing Serves 8 20-25 medium/large Brussel sprouts ½ C. pumpkin seeds (also known as pepitas) 1 ½ C toasted pecan halves 1 large crisp apple, sliced 1 ½ C. craisins or dried cherries 1 pomegranate, seeded 1. Slice Brussel sprouts thin or shave with a mandoline, put them...Read More
BLISTERED SUGAR SNAP PEAS Serves 4 2 t. olive oil, divided 1 lb. sugar snap peas, strings removed, divided 1 t. grated lime zest plus 1 T. juice ¼ t. Aleppo pepper (crushed red pepper is ok to substitute) Flaky sea salt 1. Heat large cast iron skillet on high 2. Add 1 t....Read More
ALMOND CRUSTED ACORN SQUASH Serves 6 1 medium acorn squash, cut in half lengthwise and seeded ½ C. almond meal 1 T fresh thyme, minced ½ t. seas salt 1 pinch ground black pepper 3 t. coconut oil, melted 1. Preheat oven to 400 and line a baking sheet with parchment paper. 2....Read More
