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soup

Posted on   |  Awesome Foods

Creamy Carrot Ginger Soup

From Everyday Detox, Megan Gilmore

Ingredients

  • 1 tsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound carrots, chopped ( about 3 cups)
  • 3 cups water
  • 1.5 tsp sea salt
  • 2 tbsp freshly minced ginger
  • 1/2 cup coconut milk (look for BPA free on the can)

Directions

  • Melt the coconut oil in a large stock pot over medium heat and satue the onion until tender, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute
  • Add the carrots, water, salt, ginger then bring to a boil. Lower the heat to a simmer, then cover and cook until the carrots are easily pierced with a fork, about 20 mins
  • Transfer the soup to a blender, food processor OR use and immersion blender. Blend until desired consistency
  • Return soup to pot ( if in blender or processor) stir in the coconut milk and heat until the desired serving temp, serve immediately .

Posted on   |  Awesome Foods

Mexican Chicken Soup.

From Against All Grains Cookbook)    Makes 5 servings at 2 cups each

  • 9 cups chicken stock
  • 5 large carrots, peeled and cut into 1/4 inch thick discs
  • 1 yellow onion diced
  • 2 small poblano peppers seeded and chopped
  • 6 cloves garlic, thinly sliced
  • 4 Roma tomatoes, chopped
  • 1.5 cup tomato juice
  • 3 tbsp taco seasoning CLICK HERE for recipe
  • 1 tbsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups leftover shredded TURKEY or Chicken ( pre roasted)

Place first 10 ingredients (everything except the cooked meat) in a slow cooker. Cover and cook for 8 hours on low or 6 hours on high

During the last 30 minutes, add the chicken. Serve with avocado and cilantro, if desired

Posted on   |  Awesome Foods

Chili! Easy & Delicious

Whole 30 Chili

Makes 4 servings
**Bre Tip = double this and freeze it. Save it for your busiest week in the next month! Simply pull out of the freezer 2 days before your busy days hit and enjoy.

Ingredients

2 pound grass-fed organic ground beef OR ground turkey or lamb
2 onions finely chopped
6 cloves garlic minced
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp mustard powder
1 tsp salt
2 red bell peppers, finely chopped
2 green bell peppers, finely chopped
1 can diced tomatoes
2 cups organic vegetable broth

Heat a large pot over medium heat. Add the ground beef and cook until meat is fully browned
7-10 minutes. Remove the meat form the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot

Add the onions, garlic, cumin, chili powder and salt to the pot. Reduce the heat to medium low and cook until the onions are translucent 4-5 minutes.

Add the bell peppers, tomatoes and broth and return the meat to the pot. Turn the heat up to high. When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour. Enjoy!

Here’s my top tip to save time with weekly meal prep:

Pick one dish to enjoy 3 nights in the next 7 days. I’ve put a simple example below for you, complete with 3 different full dinners using the same main dish. Enjoy!

Make this work for 3 meals!   ( Ex: Saturday, Monday & Wednesday)

Saturday  = small bowl of chili with Swiss chard + avocado toast and shredded goat cheese

1.5 cup chili + add 1 cup chard (de-stemmed and chopped). 1 minute before serving the chili add the chopped chard to the pot and simmer
1/4 cup grated goat cheese
“ Food for life seed muffins” found in freezer section of healthy grocery stores. Toast 1-3 times add 1 tsp ghee and 1/2 small sliced avocado

Monday  =
Chili + spinach & baked Japanese sweet potato with sautéed onion and mushrooms + sliced avocado

Chili = reheat on low and add 1.5 cup spinach leaves person to the pot for 1 minute.

Baked Japanese sweet potato= Thinly slice 1 red or yellow onion, put 1 tbsp coconut oil or ghee in the pan and heat to medium for 1 minute. Add onions and stir on low for 3 minutes
Add 1/2 tbsp ghee or coconut oil and add raw sliced crimini mushrooms. Saute for another 2-3 minutes

**Bre tip = bake the sweet potatoes 1-2 days in advance. Then simply cut into four long quarters and reheat in a pan for 8-10 minutes. (I do this on Sundays for busy Monday evenings.

Once potatoes are evenly browned. Cover open face potato slices with  onions and mushrooms  and enjoy!

Wednesday =
Chili w/ spinach & goat cheese quesadilla

Reheat 1.5 cup chili ( per person) on low
Make goat cheese quesadillas CLICK here for recipe + video

Posted on   |  Awesome Foods

Comforting creamy broccoli soup

This is hands down one of my fav comfort food recipes.   I often double it and freeze half for an easy go to later.
I love pairing this with some avocado toast for dinner.
CLICK here for the english muffin brand I use for Avocado Toast .   Just toast 1/2 or whole english muffin and add some grassfed ghee or butter + sliced avocado pressed down with a fork and sprinkle some gomasio (sesame seed and seaweed condiment) on top.
** Pro Tip= Cook up 1-2 fried eggs and lay them on top of  that avo toast for more protein.
• 6 cups broccoli florets
• 1/2 red onion chopped
• 2 large carrots chopped
• 2 tbsp olive oil
• 1 large clove garlic
• 1/2 cup soft goat cheese (chevre)
• 1 cup water
• 2 tbsp salt
• 2 tbsp pepper
DIRECTIONS
Place a large stock pot on med/high heat. Add the  olive oil
Add garlic and onions, cook for 4 mins, stirring evenly
Add carrots – let cook for 10 mins
Add water and bring to a boil
Add Broccoli and let simmer for 20 mins
then salt and pepper
Add in goat cheese and let cook for 3 mins
Using a hand mixer in the pot to blend till desired consistency OR ladel soup into a
blender – (Do in batches) blend till smooth.
Enjoy!