Pesto is one of those power-packed foods that makes me feel damn good. I like to keep a jar of some version of pesto in the fridge pretty much all the time. It’s a quick healthy snack with some raw vegetables for dipping, a spoonful […]
Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and all from the pantry.
Let’s be clear, this was not a gourmet creation, it was a more of a functional meal. Food as medicine.
Maybe not the pumpkin soup recipe you want to serve for a fancy dinner party, but perfect for today’s case of a less-than-perfectly functioning digestive system, or just a quick pick-me-up. The bone broth really helps soothe inflamed or upset intestines, the pumpkin provides some easy-to-digest bulk.
Nothing beats homemade bone broth, but these days I’m a busy mom on the go, and especially in summer time I’m not one who always has a pot of broth simmering on the stove. My freezer supply from this winter is gone. So I try to always keep some store-bought broth in the pantry for occasions such as this.
1 single serving chicken bone broth (I used the lemongrass flavor because that’s what was in the pantry)
1/2 can pure pumpkin
a couple pinches of salt to taste
I added a dash of cinnamon and dried ginger too.
Stir it all together in a small pot until it’s warmed to your liking. Taste and adjust seasonings. You’re ready to eat.
- a bit of maple, honey or coconut palm sugar (not for AIP)
- a couple tablespoons pure coconut milk
- different spices or herbs depending on your mood and your digestive situation
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served..
- 1 pack frozen italian chicken sausages (Blinsky’s are good) – yes, straight from the freezer
- 1 medium red onion
- any combination of green, red, yellow bell peppers
- 2-3 medium sized red potatoes or yukon gold potatoes
- 1/2 cup avocado oil
- 1/2 teaspoon dried thyme leaves
- salt & pepper to taste
Preheat oven to 400F.
Grease a large household sized sheet pan (same as a half pan if using a commercial size) with a couple tablespoons of the avocado oil.
Cut onion into thin slices and peppers into thick strips, place on one end of the sheet pan, drizzle liberally with oil, add thyme, salt & pepper to taste, toss together with your fingers and arrange over 2/3 of pan.
Cut potatoes into 1 inch pieces, drizzle with oil, toss together with salt & pepper and arrange on the remaining portion of the pan.
Place frozen sausages atop the peppers. If they are made without casings, like the Blinsky’s for instance, drizzle them with a little oil. If they are made with casings, I leave them as is, and pop the whole thing in the oven.
Check it at about 30 minutes. Mine takes about 40 minutes and everything is perfectly done.
Serve with a simple green salad dressed with olive oil and balsamic vinegar. Easy!
Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.