This is Tami’s version of Minestrone Soup, with Moroccan influenced spices and chunks of chicken. You can use any ratio of veggies you happen to have on hand. This is just what we used when we took the pictures.
Ingredients:
Onion
Carrots
Celery
Zucchini
Fresh Tomatoes
Canned Skinned Tomatoes
Tomato Paste
Chicken
Equal Parts:
Cumin
Coriander
Turmeric
Cinnamon
We found this yummy recipe on the Nourished Kitchen blog and just had to try it (with our own additions and modifications, of course)!
Ingredients:
1 pound grass-fed ground beef
1 cup beef stock
1/3 cup cream
1 stick butter
1 large onion, chopped
1+ cup frozen peas
1+ cup diced carrots
3 medium sized yams or sweet potatoes
2 cups shredded cheese
1 tablespoon arrowroot powder
1 tablespoon finely chopped fresh rosemary
1 teaspoon dried thyme
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
sea salt and crushed black pepper to taste
Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!
Ingredients:
4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste
We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.
Carrot Cake Ingredients:
1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs
We found the original recipe on Epicurious and liked everything except the prunes and bacon, so we left those ingredients out! Serve with Mashed Potatoes & Green Beans!
Ingredients:
1 cup fine bread crumbs
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1 1/2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Check out the instructional video from our other website, via YouTube.
Ingredients:
1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
4 quarts cold filtered water
2 tbsp vinegar
1 large organic onion (leave out onions if you’re on a SIBO/FODMAP diet)
2 organic carrots
3 pieces of organic celery
1 bunch organic parsley
Chicken Enchilada Ingredients:
meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese
8 cups enchilada sauce
corn tortillas (18-30)
avocados, sour cream, salsa and limes for garnish
Enchilada Sauce Ingredients:
4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)