Category: Main Dishes

13 Feb 2021

Chicken Coconut Curry Soup

Just imagine a pot of this chicken curry soup simmering on your stovetop and the curry smells filling your kitchen!  Whether you are a curry lover or have never tried a curry dish in your life, give this soup recipe a try.  I promise you will not be disappointed.  When you dish up a bowl, all the colors come to life and the flavors will wow you!    

Ingredients:

  • 3 cups rotisserie chicken, cut up or shredded
  • 1 onion, diced
  • 1 red bell pepper, cut into ½” pieces
  • 3 cloves garlic, minced
  • 2 Tbsp coconut oil
  • 1 can full-fat coconut milk
  • 1 cup cherry tomatoes, chopped (or 1 can of drained diced tomatoes)
  • 1 cup of fresh or frozen peas
  • ½ cup shredded carrots, roughly chopped
  • 1-2 cups chicken broth
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp curry paste
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1 small can of diced green chilis
  • 1-2 cups fresh or frozen spinach (or kale)
  • ¼ cup fresh cilantro, chopped 
  • 1 Tbsp arrowroot flour

 

Directions:

  1. Heat the coconut oil in a dutch oven or soup pot over medium heat.  Add the onion, red pepper, garlic, ginger, carrots, curry paste, and spices.  Sauté for about 5 minutes.
  2. Add the peas, tomatoes, broth, coconut milk, and chilis.  Bring to a small boil.
  3. Mix a tablespoon of arrowroot flour with about 2 Tbsp of the soup broth and then stir it into the boiling soup.  This will give a little thicker consistency.  (This step is optional.)
  4. Add the chicken and spinach/kale and continue to cook until heated or until the spinach is wilted.
  5. Lastly, add the cilantro and stir the soup to combine.
  6. Dish up and enjoy!  For a little added freshness, squeeze fresh lime juice over the top or sprinkle with some extra cilantro.
25 Jan 2021

Cauliflower and Pork Sausage Skillet

 

Ingredients:

  • ½ lb pork sausage
  • 1 head of cauliflower, cut into bite-sized florets and roasted
  • ½ red onion, diced
  • 3 cloves of garlic, minced or 2 heaping tsp jarred garlic
  • 1 – 14.5 oz can of whole tomatoes, drained and roughly chopped (reserve juice)
  • 1½ cup mushrooms, sliced
  • 1 Tbsp EVOO
  • 1 Tbsp grass-fed butter
  • 2-3 cups fresh spinach
  • ¾ cup shredded mozzarella cheese
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ tsp red pepper flakes

 

Directions:

  1. Preheat the oven to 425 degrees. Place cauliflower florets on a parchment lined baking sheet.  Drizzle with a little oil and season with salt and pepper.  Roast for 15 minutes and set aside.
  2. Heat butter and EVOO in a cast iron skillet on medium-high heat.  Add the onions and sauté for about 3 minutes.
  3. Add the garlic, pork sausage, and spices and cook until sausage is browned.
  4. Toss in the mushrooms and continue to stir.  After 2-3 minutes, turn the heat down to medium and add the spinach.  Cook just until it starts to wilt.
  5.  Add the tomatoes and roasted cauliflower.  Cook until heated through.
  6. Lastly, add the cheese and give everything a couple of stirs until cheese begins to melt.  Remove from heat.
20 Nov 2020

Creamy Ground Beef and Vegetable Casserole

Turn this casserole dish into your own creation and one that your family will love.  Swap out any of these vegetables for your favorites.  Some great suggestions include green beans, sweet potatoes or peas.

 

Ingredients:

  • 16 oz grass-fed or organic ground beef
  • 1 medium-sized yellow onion, chopped
  • 1-2 Tbsp avocado or olive oil
  • 2 cloves garlic, chopped or 2 heaping tsp jarred garlic
  • 2-3 cups of cauliflower florets
  • 2-3 cups of broccoli florets
  • 1 cup sliced bella mushrooms
  • 2 Tbsp dijon or brown mustard
  • ½ cup organic heavy whipping cream
  • ¼ cup avocado mayo
  • 1 Tbsp arrowroot flour
  • 1-1½ cup shredded cheese (I used ½ mozzarella and ½ cheddar)
  • salt and pepper, to taste

 

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the mayo, mustard, heavy cream, flour, salt and pepper.
  3. Heat the oil in a skillet and add the onions.  Sauté for 3-4 minutes until softened.  Add the ground beef and garlic, season with salt and pepper.  Cook until ground beef is browned.  Remove from heat.
  4. Spray an 8×10 casserole dish and add the vegetables.  Spread the ground beef over the top and toss everything together.
  5. Pour the mayo mixture over the entire pan and evenly distribute ingredients around the dish.
  6. Spread the cheese over the top.
  7. Bake for about 30 minutes or until vegetables are tender.
27 Oct 2020

Hemp Seed and Pecan Crusted Salmon

Are you having guests or family over for dinner and need a meal idea that’s a step up from grilled chicken or burgers. This is the perfect dish for such an occasion!  These filets plate up so beautifully and will surely impress the biggest critics.  So whether you are comfortable in the kitchen or are a novice at best, don’t let that deter you from trying this recipe.  Quick, easy and most importantly, so, so delicious!!   

 

Ingredients:

  • 4 salmon filets (preferably wild-caught)
  • ¼ cup avocado mayo
  • 2 Tbsp dijon mustard
  • 2 tsp jarred chopped garlic or fresh cloves, chopped
  • 1 tsp raw honey (optional)
  • salt and pepper to taste
  • ¼ cup hemp seeds
  • ¼ cup pecans, finely chopped
  • 2 tsp olive oil

 

Directions:

  1. Preheat the oven to 400 degrees.
  2. Prepare a sheet pan with foil or parchment paper and brush with the olive oil.
  3. Pat the salmon filets dry with paper towels and season with salt and pepper.
  4. Place the filets skin-side down on the prepared baking sheet.
  5. Combine the hemp seeds and pecans in a bowl and set aside.
  6. In another bowl, mix together the mayo, mustard, garlic and honey.
  7. Spread each filet with an equal amount of the mayo mixture.  Carefully spoon the hemp seeds and pecans evenly over each filet and press down lightly with fingers.
  8. Bake in the oven for 10-12 minutes, depending on the thickness of the filets.  Check doneness using a fork.  Filets should be flaky and still pinkish.  Be careful not to overcook!

 

 

 

 

 

 

 

26 Oct 2020

Creamy Ground Beef and Vegetable Casserole

Turn this casserole dish into your own creation and one that your family will love.  Swap out any of these vegetables for your favorites.  Some great suggestions include green beans, sweet potatoes or peas.

 

Ingredients:

  • 16 oz grass-fed or organic ground beef
  • 1 medium-sized yellow onion, chopped
  • 1-2 Tbsp avocado or olive oil
  • 2 cloves garlic, chopped or 2 heaping tsp jarred garlic
  • 2-3 cups of cauliflower florets
  • 2-3 cups of broccoli florets
  • 1 cup sliced bella mushrooms
  • 2 Tbsp dijon or brown mustard
  • ½ cup organic heavy whipping cream
  • ¼ cup avocado mayo
  • 1 Tbsp arrowroot flour
  • 1-1½ cup shredded cheese (I used ½ mozzarella and ½ cheddar)
  • salt and pepper, to taste

 

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the mayo, mustard, heavy cream, flour, salt and pepper.
  3. Heat the oil in a skillet and add the onions.  Sauté for 3-4 minutes until softened.  Add the ground beef and garlic, season with salt and pepper.  Cook until ground beef is browned.  Remove from heat.
  4. Spray an 8×10 casserole dish and add the vegetables.  Spread the ground beef over the top and toss everything together.
  5. Pour the mayo mixture over the entire pan and evenly distribute ingredients around the dish.
  6. Spread the cheese over the top.
  7. Bake for about 30 minutes or until vegetables are tender.
13 Oct 2020

Spinach Artichoke Frittata

Eggs rank very high on my list of top foods.  Packed with nutrition, vastly versatile and cost friendly…they check all the boxes!!  So if you’re a big egg fan and are new on the frittata scene, you may want to consider adding this recipe to your egg repertoire.  Not big on artichokes or spinach?  No worries, it’s easy to swap out ingredients for your favorite add-ins.  Get creative!  

 

Ingredients:

  • 10-12 organic eggs
  • ½ cup full-fat coconut milk (canned)
  • 1 Tbsp spicy brown mustard or dijon mustard
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 1 cup shredded cheese of choice (I used parmesan and cheddar)
  • ½ yellow onion, chopped (approx. ¾ c)
  • 1 can artichokes, quartered and well drained)
  • ½ cup sun-dried tomatoes (I used jarred and packed in olive oil)
  • 2-3 cloves of garlic, minced (or 2 heaping tsp of jarred garlic)
  • 5-6 handfuls of spinach
  • 1-2 Tbsp avocado oil or olive oil
  • smoked paprika (optional)

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Add the eggs, coconut milk, mustard, salt, pepper and ½ of the cheese into a large mixing bowl.  Whisk together and set aside.
  3. Heat the oil in a cast iron skillet or oven-safe skillet over medium heat.  Add the chopped onion and sauté for 2-3 minutes.
  4. Add the artichokes and sun-dried tomatoes to the onions and continue to cook for an additional 2-3 minutes.
  5. Add the garlic and spinach.  Toss all the ingredients together and cook until the spinach begins to wilt and most of the liquid has evaporated.
  6. Spread the vegetables evenly over the bottom of the skillet and pour the egg mixture over the top.  Sprinkle with the remaining cheese and smoked paprika.  Cook on medium heat until the egg begins to set around the edges of the pan.
  7. Transfer the skillet to the oven and bake for 12-14 minutes.  Check for doneness by making a small slit in the center with a knife.  If no raw egg appears, remove from the oven.
  8. Allow to cool for approximately 5 minutes before cutting into slices.
02 May 2020

Loaded Buffalo Chicken and Bacon Sweet Potato Casserole

I posted a recipe similar to this a while back and it has become somewhat of a family favorite so I decided to do a revamp.  This time around I amped up the flavors in the sauce and added sliced red onions and bacon.  Just a few tweaks took this average casserole and transformed it into an amazing one!  (There’s just something about bacon that makes everything taste better!!)  

 

Ingredients:

  • 1-2 Tbsp avocado oil, for roasting vegetables
  • 3-4 large sweet potatoes, peeled and cut into larger cubes
  • 1 red onion, sliced
  • 4 cups cooked rotisserie chicken, cut into chunks or shredded
  • 4-6 slices of uncooked bacon, cut into pieces (I used Applegate Organics Uncured bacon)
  • 1-1½ cup freshly shredded mozzarella cheese (or whatever cheese you have on hand)
  • 3-4 cups fresh spinach, torn into larger pieces (optional)
  • ½-¾ cup Primal mayo (or other approved mayo)
  • 1/4-1/3 cup hot sauce
  • 1 Tbsp spicy brown or dijon mustard
  • 1 Tbsp raw honey (optional)
  • 1-1½ tsp oregano
  • 1-1½ tsp garlic powder
  • ¾ tsp smoked paprika
  • salt and pepper, to taste

 

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with foil or parchment paper.  Place the sweet potatoes and red onion onto the pan.  Drizzle with the avocado oil, toss together and season with salt, pepper and half of the oregano, garlic powder and paprika.
  3. Roast in the oven for about 15-20 minutes, tossing halfway through the cooking time.  (It is not necessarily for these to be completely tender as they will go in the oven a second time.)
  4. Remove the sweet potatoes from the oven and turn the oven temperature down to 350 degrees.
  5. In a small bowl, whisk together the mayo, hot sauce, mustard, honey and remainder of the spices.  Set aside.
  6. In a large mixing bowl, add the cut-up chicken, roasted sweet potatoes and onions, spinach and half of the shredded cheese.
  7. Pour the prepared buffalo sauce over the top and gently stir.  Place into a greased 9×13 casserole dish.
  8. Distribute the bacon pieces over the top and sprinkle the remaining cheese over entire casserole.
  9. If desired, shake some smoked paprika over the cheese for a touch of color.
  10. Bake for 30-35 minutes or until bubbling and warmed completely through.
08 Apr 2020

Spaghetti Squash Tuna Casserole

I think most of us know by now that spaghetti squash makes a great substitute for pasta.  Well, this tuna casserole is no exception.  If you grew up with the “classic” tuna casserole (noodles, cream of mushroom soup, tuna and canned peas), then this casserole will bring back old memories but with a new and healthier twist! 

Note:  I happen to love ginger so any opportunity I can take to add it to a dish, I will!  If you don’t have fresh ginger, substitute a teaspoon or so of ground ginger or there is always the option of omitting it all together. 

Ingredients:

  • 1 large spaghetti squash, cooked and shredded
  • 3 small sized cans of tuna (wild caught variety)
  • 1 can diced green chilis
  • ½ cup approved mayo (made with avocado oil)
  • 2 Tbsp dijon or brown mustard
  • 1-2 cups frozen peas (thawed)
  • 1 yellow onion, diced
  • 1-1½ cup sliced mushrooms
  • 1 inch of fresh ginger, grated
  • ½-¾ cup canned full-fat coconut milk
  • 3 Tbsp tapioca flour
  • 1-2 Tbsp avocado or coconut oil, for sautéing
  • ½ tsp salt (I use Redmond’s Real Salt)
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp red pepper flakes
  • 1-2 cups grated parmesan cheese (or cheese of choice)
  • chopped chives, garnish

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook the spaghetti squash.  Carefully slice squash in half lengthwise.  Remove the seeds, drizzle with a little olive oil and season with salt and pepper.  Place in glass casserole pan, face side down.  Add a small amount of water to the pan.  Bake for about 40 minutes.  Check doneness by poking with a fork.  Remove from oven and allow to cool.
  3. Using a fork, remove the squash from the shells with long strokes to create strands.  You can do this into a separate bowl or directly back into the casserole pan (making sure there is no remaining water and that your pan is sprayed or greased).
  4. In a large mixing bowl, combine the tuna, mayo, mustard, green chilis, grated ginger, garlic powder, half of the salt and pepper.  Mix and set aside.
  5. Heat the oil in a skillet over medium-high heat.  Add in the onions, and sauté for 2-3 minutes.  Add the mushrooms and ginger and sauté for an additional 2-3 minutes.
  6. Add the coconut milk, flour and spices to the skillet.  Whisk together with the onions and mushrooms.  Allow this to cook so the sauce can thicken.
  7. Add sauce in with the tuna mixture.  Stir to combine.
  8. If spaghetti squash is in a bowl, add it to the prepared casserole pan.  Layer the peas over the top of the squash.
  9. Pour the tuna and sauce mixture over the squash and peas.  Spread evenly over entire pan.
  10. Lastly, spread your cheese over the top and sprinkle with a little extra paprika.
  11. Bake for approximately 25-30 minutes or when casserole is bubbly and warmed through.  I made mine in the morning and put it in the fridge until evening.  In this case, it will take longer to bake than if your ingredients are still somewhat warm.
  12. Allow to sit briefly before cutting.
26 Feb 2020

Italian Turkey and Vegetable Soup

Did you know there was a National Soup Day?  Yep, February 4th was officially National Homemade Soup Day!   Of course, I think every day is a great day to celebrate soup.  And the best thing, even an “average” cook can pull off a great soup! 

There are just a few notes I would like to share for this soup recipe:  1) The ACV is optional.  It adds a nice little zing and contrast to the heat undertones which I happen to like.  It also pairs nicely with the tomato base of the soup.  2)  I thickened my soup with 1-2 tsp of arrowroot flour.  I added a little too much broth and  I prefer a thicker, heartier soup. I simple scooped out about ¼ cup of the soup broth, whisked in the arrowroot flour and then stirred it back into the soup when it was at a low boil.  3)  You will notice that the last picture shows that I added some Shirataki noodles.  If you are not familiar with these, they are a gluten-free/grain-free option for pasta.  They are made from the Japanese konjac yam and are translucent and gelatinous in texture.  They come packaged in a fishy-smelling liquid but don’t let that scare you.  Just drain, rinse and they are good to go.  No need to cook them so add them at the end.

 

Ingredients:

  • 1-1½ lbs organic ground turkey
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ large onion, diced
  • ½ large red bell pepper, diced
  • ½ can tomato paste (about 3-4 Tbsp)
  • 1-1½ cup packaged shredded carrots (roughly chopped)
  • 3-4 cloves garlic, diced
  • 1 can diced tomatoes, undrained (I used fire roasted)
  • 2-4 cups of beef or chicken broth (based on your thickness preference)
  • 2-3 cups of fresh spinach or 1-2 cup frozen spinach
  • 1 Tbsp oregano
  • 1 Tbsp dried basil
  • ¼ tsp crushed red pepper flakes (optional)
  • 1-2 Tbsp ACV (optional)
  • 1 package of Shirataki noodles (optional)

 

Directions:

  1. Heat the olive oil in a dutch oven or soup pot over medium heat.
  2. Add ground turkey, salt, pepper, onion, bell peppers and garlic.  Sauté until turkey is browned through.  Stirring throughout.
  3. Add spices, tomato paste and carrots.  Stirring continuously, cook for 4-5 minutes to allow the flavors to come together.
  4. Add the diced tomatoes and broth.  Stir to combine and bring to a low boil.
  5. Reduce the heat to low.  Add ACV, if desired.
  6. Cover and allow to simmer for 30-60 minutes.
  7. Add spinach approximately 10 minutes before cooking time is done.
20 Feb 2020

Mexican Beef Stew

If you know me at all, you know that I am a big fan of anything Mexican!  However, going out to a Mexican restaurant is most definitely a splurge for me which is why I love making Mexican at home.  If I get the chance to put a Mexican twist on a dish, I will and this Mexican beef stew did not disappoint.  Cooking the stew “low and slow” in the oven is really what makes this stew extra tasty.  All those flavors have time to come together and the meat is so tender, it literally melts in your mouth.

The last time I made this stew I made the mistake of only using 1 lb of meat.  Well, it was soooo good that I knew if there was a next time, I would be doubling the recipe.  So here you go!  Adjust your amounts according to how spicy you like it and on how much meat you’re using.  In other words, “you do you”!!

Note:  If you do not have an ovenproof pot, you could also allow this to simmer on the stovetop over very low heat.

Ingredients:

  • 2 lbs organic (grass-fed) stew beef, cubed
  • 1-2 Tbsp coconut oil, for browning
  • salt and pepper, for seasoning beef during browning
  • ½ large yellow onion, diced
  • 4-6 cloves of garlic, minced
  • 1 large can stewed tomatoes (you could also add some salsa in with this)
  • 1 can of green chiles
  • ¼ cup beef broth
  • 1 Tbsp chili powder
  • 1½ Tbsp cumin
  • 2 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground pepper
  • juice of ½ lime (optional)

 

Directions:

  1. Preheat the oven to 325 degrees.
  2. Combine the chili powder, cumin, paprika, salt and pepper in a small bowl and set aside.
  3. Add the oil to a dutch oven (or oven proof pot) and heat over medium-high heat.
  4. Add the stew meat and season with salt and pepper.
  5. Reduce heat to medium and allow the meat to cook just until browned (about 3-4 minutes).  Stirring throughout.
  6. Add the onions, garlic and seasonings.  Stir and sauté for 1-2 minutes.
  7. Stir in the chiles, stewed tomatoes and beef broth.
  8. Briefly bring to a boil.  Turn heat off, cover and move to the oven.
  9. Bake for approximately 2½ hours.  Check halfway to make sure there is enough liquid.
  10. Squeeze some fresh lime juice over the top before serving.

 

** Enjoy this stew served along side a fresh salad or vegetable or served over a favorite dish such as Mexican cauliflower rice or quinoa.