Lasagna Soup

I have now made this soup twice and have forgotten to take a picture both times. Maybe I will make it again and remember to post a picture.

I love this soup! You can make it as healthy as you want or as bad (for you) as you want! :) You can add extra vegetables. You can enjoy the soup mixture alone. You can add noodles. You can add cheese topping mixture. You can add croutons. The options are endless but one this remains the same, THIS SOUP IS GOOD!!!!

The Ingredients:

for the soup:

2 tsp. olive oil

1-1/2 lbs. Hamburger (sausage would work too)

3 c. chopped onions

1 bell pepper, chopped

4 garlic cloves, minced

2 tsp. dried oregano

1 can tomato paste

1 28-oz. can fire roasted diced tomatoes (I used one smaller can and a can of finely diced tomatoes)

2 bay leaves

6 c. chicken stock

1 can tomato sauce

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

1 - 2 cups cottage cheese

1/2 c. grated Parmesan cheese

1/2 c. shredded mozzarella cheese

1/4 tsp. salt

pinch of freshly ground pepper

The Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and green peppers and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, tomato sauce and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the cottage cheese, Parmesan, mozzarella,  salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. You can also top with croutons to add a little crunch!

Like I said --- This can be made healthy with leaving out the cheese and croutons and selecting the right pasta noodle. I have enjoyed it both ways!!!! 

By the way --- this freezes great!!! 

Broccoli and Cauliflower Stew

This soup turned into an unload the fridge stew! I had 1/2 a head of broccoli, a whole head of cauliflower, 3 carrots, 1/2 smaller zucchini, 1/2 onion, and a can of tomatoes.

With the right seasonings and the tender meat those vegetables were turned into a delicious stew that my boys enjoyed!

The Ingredients:
1 lb stew meat
1/2 head of broccoli
1 head of cauliflower
3 carrots, chopped
1/2 zucchini, diced
1/2 onion, minced
a can of diced tomatoes
3 cups chicken broth
a 1/2 can of tomato sauce
garlic powder
pepper
chili powder
nutmeg

The Directions:
In a large pot start browning the stew meat. Once all the sides are browned add the onion, garlic powder and nutmeg and continue to cook. After 5 minutes add the tomatoes, tomato sauce and chicken broth. Bring to a boil and let boil for 5 minutes. Add all the vegetables and seasonings. If the liquid does not cover all the vegetables add more broth or add more water. Boil until vegetables are tender. Then serve and ENJOY!

Salmon Chowder

This soup was really tasty but please do not smell the soup before eating!  Hubby and I were both nervous to try the soup because of the EXTREME fish smell but really were glad that we decided to give it a try. It tasted WONDERFUL!!! 

The Ingredients:

1 lb turkey bacon, diced (Regular bacon would do, but I don't eat PIG!)

1 lb of salmon fillets (skin and bones removed)

1 ½ cups leeks, sliced

2 cups carrots, diced into small pieces

3 cups chicken stock

1 13.5 oz can full fat coconut milk

1 tablespoon fresh or dried dill

black pepper to taste

The Directions:

In a large soup pot, cook the diced turkey bacon until browned and crispy.  Add the leeks and continue to saute until the leeks are tender.  Add the carrots and cook for another 3-4 minutes.  Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer.  Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart.  Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.  


Part of: Monday Mania

Day after Thanksgiving Turkey Bone Soup

My mother-in-law made a delicious day after Thanksgiving soup with the left over bones and some turkey! 

I love using the bones from chicken, beef or turkey to create a delicious soup! There is just so much flavor left and the broth is WONDERFUL!!!! There are many ways this soup can be made and it all depends on you and your families preferences.

The Ingredients:
Turkey bones
water to cover bones
leftover turkey
celery chunks
carrots
onion
pea, carrot, green bean mixed bag
seasonings - chicken bouillon cube, soup base, salt, pepper, basil (whatever you want!)

*you can add rice or noodles
** you can add more vegetables

The Directions:
Add bones to a large soup pot. Cover bones with water and add onion and celery chunks. Add seasonings and cover and let cook on low for several hours. Take bones out and pick off all the extra meat from the bones. Cut the celery into smaller pieces. Add turkey pieces back to pot along with all the other ingredients. Boil until the carrots are tender.

ENJOY!!!

Chicken Tortilla Soup

I often state that I love soups!!! I think a new reason is because you can enjoy leftovers all week! :) A few weeks ago a friend of mine brought my family and I dinner while I was on my strict bed rest. She made a delicious Chicken Tortilla Soup. We enjoyed it so much and are so grateful for wonderful friends!!! 

I have been wanting some more! I came up with this little mixture that was amazing! Feel free to leave out or add more ingredients! This was our treat night dinner!!!! 

 I love that you can add as much vegetable as you want in this soup and it will still be so delicious!!!!

The Ingredients:

4 - 5 chicken breast

taco seasoning packet (chill powder, garlic, cumin and a little sea salt)

1 green bell pepper, diced

1 red bell pepper, diced

1/2 yellow onion, diced

1 medium zucchini, cut into little pieces

*if you want to add a can of black beans or corn feel free too!

1 can diced tomato and green chili

1 box trader joes chicken broth

3 TBSP tomato paste

*corn or flour tortillas if you want to 

The Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and zucchini and stir. 

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 


** IF you are adding the tortilla strips add five minutes before serving, gently stir in tortilla strips. The soup is good with or without the strips!!! 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I love that you can add and take away any ingredient you want and this soup will be so tasty and delicious!!! ENJOY!!!!

Part of : Hunk of Meat Monday, Monday Mania

Butternut Squash and Sweet Potato Soup

Well friends, I am on modified bed rest. I am suppose to lay as much as I can or if I am up and playing with the boys, I also have to sit and relax. With that being said cooking is minimal. :( I think that is the hardest part for me. I enjoy cooking and baking so much this will be a huge challenge. 

I love fall!!! I love butternut squash!!! I just got a great big box of butternut squash/spaghetti squash from our CSA. I knew that this soup was something that I had to make and had to make quickly!!!! I love this soup and it is so easy and is very easy to do with just a few standing moments!!! :) 

I did use cream cheese in this soup but if you are doing dairy-free it would taste great with coconut milk or even almond milk. 

The Ingredients:
2 Butternut Squash
2 Sweet Potatoes
1 cup chicken broth
1 cup onion, chopped
1 block of cream cheese (if you are dairy-free add coconut milk)
1 - 2 tsp cinnamon
1 tsp red mild curry paste (in a jar)
1 apple, chopped into tiny pieces

The Directions:
Preheat oven to 400 degrees. Cut butternut squash in half and take out the seeds. Add 1 tsp of Olive Oil to each butternut squash. Add just a tiny sprinkle of sea salt. Put Butternut Squash in the oven for 10 - 15 minutes and then take out and flip to cut side down and cook for another 20 minutes or until the butternut squash peel is brown and soft. Take out and let cool.

In a pot add 1 TBSP Olive Oil (or Coconut Oil) and melt and add onions until they are just about clear. Once the squash is cooled scoop out the butternut squash and add to the onion. Add one block of cream cheese. Melt the cream cheese. Add chicken broth.

In the microwave cook the sweet potatoes. I have a button for potatoes! I am not sure how long they cooked! Don't forget to poke the sweet potatoes. Let cool and skin! Add apple pieces to microwave and cook for 30 seconds. Apples will soften and let cool.

Add the sweet potatoes to a mixer. I used my VitaMix. Pour butternut squash mixture over top and mix smooth! Pour back into soup pot and add cinnamon and red curry (in a jar). Mix well. Add apples and mix in!



Heat back up and serve!!!

DELICIOUS!!!! ENJOY!

Chili

I am ready for fall and winter. I love soups and stews and chilis! 

I gave in this week and make a batch of chili. I love my chili recipes because they never taste the same. I just love throwing things in and making new creations! 

The Ingredients:
1 lb ground beef browned
1 onion, cooked with the ground beef
1 clove of garlic, minced, cooked with the ground beef
1 green bell pepper, diced
3 carrots, chopped
2 celery stalks, chopped
2 cans diced tomatoes, drained

Seasonings
Nutmeg, Chili Powder, Paprika, Garlic Powder, Sunflower seed butter, Pepper and Sea Salt

The Directions:
Brown the meat with onions and garlic. Drain and season with seasonings of choice. Saute carrots, celery and bell peppers until al dente. Add everything together and add cans of tomatoes. Mix well and then taste and add more seasonings if needed.

Then, ENJOY!

Potato and Green Bean Soup

We are apart of a CSA food share and get to weekly food on Wednesday. This past week we had green beans and new potatoes. 

Before you write me emails or comment below, I know that potatoes are not Paleo/Primal. I know the conditions that these potatoes were grown. I also do not like to waste food. 

My husband grew up on a ham, potato and green bean soup... Well - I made it healthy and boy was it delicious!!!! 

 I do not eat ham so I changed out ham with beef bacon....

Instead of cream or half-n-half, I used coconut milk.

The Ingredients:

1 yellow onion, chopped

2 cups green beans

2 cups potatoes, cut into big pieces

4 pieces of Beef Bacon, chopped

1 can coconut milk

coconut rue (3 TBSP coconut flour and coconut oil/water)

4 cups chicken broth

2 tsp parsley

pepper

The Directions:

Add coconut oil in bottom of pot and saute onions and cook beef bacon. As soon as the onion is done add coconut flour and mix in water until smooth.  Add chicken broth, slowly and continue to mix. Add potatoes and green beans and bring to boil. Cook until the potatoes are tender. Add coconut milk, parsley and pepper. Mix well and ENJOY!!!!

Chicken and Carrot Soup

Poor 3 year old has MONO and Strep... Poor guy has a very swollen and red throat, tongue and hanging ball. Poor guy has been very selective on the foods and drinks he consumes. Poor guy has not eaten a lot in the past few days. And I do not blame him... He is so swollen any food would hurt going down. 

Last night I boiled chicken (all day) making it real soft for my sweet boy! I then added carrots and sweet potato spears and loaded it with basil and lots of oregano. I then boiled it again to make the carrots EXTRA tender for smooth eating. 

Poor guy was still in pain eating this simple and smooth and OVERCOOKED soup... Thankfully he ate some!

I had made a chicken roaster the other day. When it was time for clean up we placed the chicken (skin, bones and meat) into a container. I threw the whole chicken (skin, bones and meat) into a pot of boiling water. I added garlic and oregano and let the chicken warm up before discarding the bones and skin. I then cooked the chicken on low for 4 - 6 hours before adding carrots and sweet potato. I cooked the soup for another 1 - 2. I then added garlic powder and basil. 

I am hoping for a better eating day by my sweet 3 year old!!!! 

Chicken Loaded Vegetable soup

I am tired today. 3 year old has been battling a bug and has had a fever since Friday night. Each night since Friday he has been up in the middle of the night wanting me to cuddle and sing to him. He wants me to do this SEVERAL times each night... Poor guy just needs me! I am happy to do it but MAN am I tired.. 

This is going to be a quick post. I apologize. 

Chicken Soup

Carrots, Zucchini, Broccoli, Onion, Garlic and Chicken

The Directions:

Cook the chicken until tender. Add vegetables and seasoning with broth and basil, garlic, parsley and whatever else you want to add. 

Beef and vegetable soup

Hello SORE DAY! I have done a couple nights of videos this week and WOW am I sore!!!! I love feeling sore! I know that I worked hard and did my best at the workout. 

Today is Day 4 of my 30 day challenge to gain back control! I must admit that I quickly feel IMPROVED! It amazes me! Plus I feel great when I eat good and colorful!

 Eggs and Avocado

Strawberry, Spinach, Coconut, Almond Milk Smoothie

 The kids and I enjoyed leftovers!

I am so sorry for this terrible picture... I made soup the other night and SPACED taking a picture...

Beef and Vegetable Soup

The Ingredients:
Ground Beef
1 Zucchini
1 can tomatoes
1/2 red bell pepper
2 cups fresh spinach
2 cloves garlic
2 cups water

The Directions
Brown the meat. Drain the fat. Season the meat with Garlic Powder, Lemon Pepper, Basil, Nutmeg.

Add Spinach and cook down with the ground beef and garlic. Add can of tomatoes and water. Bring to boil. Add zucchini and bell pepper.

Once vegetables are tender serve and ENJOY!!!

This was a very quick and easy dinner! I just threw this together in 15 - 20 minutes.

Chicken Soup with vegetables

I am super excited for Spring/Summer. Last Summer, I built a garden box in our backyard and planted lots of great vegetables (organic and pesticide free, of course). I am eagerly looking forward to plating and growing again this summer. Hubby and I have been talking about expanding the garden box out, just a little more, to make room for more vegetables.

My 3 year old (then 2) enjoyed going out and looking for vegetables. I know he is going to love and appreciate the garden so much more this year. Especially knowing meals (vegetables) are coming from our hard work! 

Garden Vegetable Soup with Chicken

zucchini, yellow squash, tomatoes, red bell pepper, green bell pepper, carrots, celery and of course chicken. 

seasonings - thyme, rosemary and parsley. Homemade chicken broth. 

Chicken Broth made meal.

Yesterdays post was crockpot chicken and I know you know I love stretching a chicken. 

I have posted this several times, but for those of you who are new to ENJOYING HEALTHY FOODS, I will tell, quickly! :) 

Here is what I am planning for this chicken.  

Day 1 - I cook the chicken in water and spices - DONE!

Day 1 night and Day 2 - I cook the broth on low and then add vegetables to make soup. 

The rest of the chicken will be used for lunches! 

Go here to read one of my detailed posts on it! 

I felt brave with my chicken vegetable soup... I added noodles!!!! SPAGHETTI SQUASH for the other night!!! The soup hit the spot.

The Ingredients:
Broth - leftover from cooking the chicken
1 - 2 cups chicken
carrots
turnips
parsnips would be good, just didn't have any
celery
1/2 spaghetti squash - left over
Garlic Powder, Basil, Parsley Lemon Pepper, Pepper

The Directions:
The day you make the chicken in the crockpot, continue to cook the broth over night on low. In the morning prepare the vegetables (Carrots and Turnips, and whatever else you choose). Cook on low all day. Since the Spaghetti Squash and chicken is already cook all you have to do is add it at the end. I added it 30 minutes before dinner and turned the crockpot up to high.

I was pleasantly surprised how good and tender the Spaghetti Squash was. This was delicious!

ENJOY!

Crockpot Chicken and Collard Green Soup

Live like a caveman (cave woman)... 

One thing I like about the way we eat is everything is fresh. Our meat is from a local farmer and stocked away in out outside freezer. Our vegetables are alive and in the fridge or frozen in the freezer leftover from our summer food share. Our pantry is practically bare, just a few cans (coconut milk, canned Alaskan salmon, tuna, tomatoes, applesauce, green chili's, etc.). I am good with it! I like eating fresh/frozen foods!!! 

We came across a few challenges this week. As you have seen in my past couple of post we were 

hit with a big ice storm.

It started Tuesday and continued into Wednesday. We have 2 inches in some places and more in others. You can ice skate outside in your slippers! I know, because I tried!

 We were advised Monday night and Tuesday to prepare for the worst. To prepare for power outages. Hubby and I are not the kind to panic but we are the type to prepare. 

How did we prepare for power outages when we eat the way we do? 

We stocked up on water. Just incase! 

We bought more fruits and vegetables!

Tuesday night was the worst night. The wind was blowing hard and the rain/ice/sleet/frozen rain was falling hard. Around 8 we lost power. Just for an hour but in that hour we prepared a room. We got the fire started and hung blankets to trap the heat in. 

(sorry for the poor quality)

The power came back on but only for 10 minutes or so and then back off for another 2 1/2 hours. Thankfully, it came back on and stayed on and has stayed on.

We were (a little) concerned about our meat when the power went out but quickly remember it was winter and we could just put our meat outside, if we had to. We could have loaded up the fridge and taken the stuff to the garage. We would have cooked, if it came to it, on the grill on the deck. 

Thankfully, it didn't go that far and we were only out power for 3 1/2 hours (or so).

I must say I was a little sad. I love experiencing new things. I think it would have been fun to be without power (phones, computers and tv) and had quality family time. I think that our 3 year old would have LOVED it and loved the adventure. Baby on the other hand may have been a little more difficult seeing as he loves to move and get around. 

Still to live powerless would have been an adventure!!!! 

I made this great HOT soup full of good vegetables and boy did it warm us up and hit the spot!

 I can't wait for SPRING! I feel like I am making a lot of soups and stews. 

Until then I will continue to make soups and I will continue to come up with new recipes! :) 

The Ingredients:

1 chicken fryer (I did not use the whole thing)

1 cup water

4 carrots, diced

3 cups collard greens, 

3 parsnips, diced

1 onion, diced

4 cloves garlic, whole

Lemon Pepper

Parsley

Basil

Garlic Powder

The Directions:

Add Chicken to crockpot, water, garlic, lemon pepper, garlic powder, parsley and basil.  Cook on High  for 4 hours then add vegetables. I took the chicken out and let it cool and took the chicken off the bone. I added the chicken back in the crockpot as soon as I was done. I cooked the soup on low the rest of the day.

**If you are gone all day and not able to add the vegetables after 4 hours,  here is what I suggest. Cook the chicken in the crockpot on low. When you get home take the chicken out and pour the broth into a soup pot and start boiling. Add vegetables. Take the skin and bones off the chicken. Let boil for 10 minutes and you are ready to go with tender vegetables and delicious fall off the bone chicken! :)

ENJOY!!! 

Chili and Cauliflower

Thank you for the support! I have been enjoying your comments and emails! You, my readers are so kind!!! Thank you for your support! :)

Like I said yesterday, hubby was out of town this past weekend and out the door was my diet. I ate grains and I had dairy and my elbows broke out and my body ached and I got sick. It is hard cutting out such BIG ingredients. Pasta dinners are quick and easy and you can make them colorful with vegetables. Casseroles are delicious and easy, too! I am still learning and I am still making mistakes. 

GOOD THING I AM 

Back on track! 

 Lunch - tuna, celery and avocado, olive oil and pepper on top of lettuce

I am learning to have my meals planned out for the week and on the calendar. I am learning to stick with my plan. I like just looking in my fridge and creating. My fridge is stocked, again and I am ready to go! 

READ SET GO --- Another Chili recipe with 3/4 vegetables 1/4 meat!!!!

 Yes - I have made another chili --- NO ALMOND BUTTER this time!!! :)

The Ingredients:

1 lb ground beef or venison or bison or turkey

1 cup chopped carrots

3 celery stalks, chopped

1 onion, diced

1 bell pepper, diced

1/2 large cauliflower, cut into smaller pieces

2 tomatoes, diced

1 small can of tomatoes

1 TBSP chili powder (you may want a little more or even a little less)

1 tsp nutmeg

1 tsp garlic powder

ground pepper

1 tsp cumin

4 cups homemade chicken broth (store bought is fine)

The Directions:

In soup pan brown ground beef with onions. Drain grease and add meat back to the pan. Add all remaining ingredients. Bring to a boil and let boil for 10 minutes. Vegetables should be tender and ready to serve!!!!

Part of Slightly Indulgent Tuesday, Tasty Tuesday @ Beauty and bedlam, Tasty Tuesday @ Gnowfglins, Tasty Tuesday @ Dr. Laura,  

Mulligatawny Soup with Venison

Thank you, Heather from All Kinds of Goodies, for the reminder of this great Seinfield clip! 

... no soup for you!

We are working on another version of the soup and it is going to be GREAT!

The Ingredients:

1 - 2 lbs ground venison

2 cups carrots, diced

3 parsnips, diced

1 onion, diced

1 small apple

4 cups chicken broth

1 can coconut milk

1 TBSP Parsley

1 TBSP Mild Red Curry

1 - 2 tsp garlic powder

1 - 2 tsp paprika

2 tsp nutmeg

Brussels Sprouts
Brussels cut in half
Olive Oil
Soy Sauce or Aminos
Lemon Pepper
tiny pinch of sea salt

Bake at 350 for 30 - 45 minutes.

I almost forgot ---- Are you friends with Enjoying Healthy Foods on Facebook??? If not - go now!!! As soon as we reach 200 "Likes" I will give away.....

A jar of Coconut Butter!!!! :) One of my favorites!!!! Comment on my facebook page and let me know you have joined! THANKS!!!!

Feel free to suggest the page to your friends too!!! Looking forward to sharing this jar of pure deliciousness!

Part of Pennywise Thursday, Souper (Soup, Salad & Sammies) Sundays@Kahakai Kitchen

Chicken and Shrimp Jambalaya

Tricking your brain... 

its the key to staying with your "diet" or new lifestyle. 

See the white pieces in my jambalaya???

Looks like rice but it is cauliflower... I could not tell the difference.  Another vegetable in my Jambalaya!

Frozen Blueberries and Rice Milk

Another little trick. The frozen blueberries freeze the rice milk creating a little ice cream like texture around the blueberries. This is a nice trick when you feel like you "need" ice cream or a cold treat, this is a great choice! I do 1:1 ratio.

Chicken and Shrimp Jambalaya

The Ingredients:
2 - 3 chicken breasts
1 bag full cooked and shelled shrimp
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1 small yellow onion, chopped
2 cloves garlic, minced
1 32 oz chicken broth (homemade or boxed)
2 tomatoes, diced (1 can will do)
ground pepper
2 tsp chili powder
1/2 tsp paprika
1/4 fresh thyme (dried will work too)
1 tsp parsley
1 bag frozen cauliflower (fresh will work)

The Directions:
I started with a frying pan. Saute onions and peppers in a little Olive Oil. Saute until peppers and onions are tender. Dump them into a soup pot. In the same frying pan add raw chicken. I cut mine into pieces. Brown and cook chicken until they are no longer pink inside. Add them to the soup pot. Add chicken broth and tomatoes and all the seasonings. Bring to a boil.

While waiting for the soup to boil, add cauliflower to the food processor. I used frozen this time. The fresh just did not look to be in good conditions. :) Thaw the cauliflower half way. Add to the processor and process until the cauliflower resembles rice. (*see picture) If you are using fresh cauliflower add directly to the processor and pulse. Set aside!

(sorry this was taken with my phone)

Once the soup is boiling add the shrimp and cauliflower rice. Let boil for just 5 minutes or us. Just enough to warm the shrimp. IF you are using raw shrimp you will want to add the shrimp and boil for 15  - 20 minutes.

You can add cod to this and it would be delicious. If you are into sausage --- add it!

ENJOY!!!

linked on Fat Camp Friday, Potluck Friday, Monday Mania,

Venison Vegetable Soup

Week 2. 

For those who have started resolutions, Happy second week! I hope that you are sticking with "it", whatever "it" might be. I have done pretty well. I did have a tiny piece of Dark Chocolate this weekend.

I was having a pretty rough day and caved but thankfully stopped at one. I have not had any grains for a week. I am glad that I have, I am feeling great and I hope you are too. 

Yes, there have been moments in the day where my body is just CRAVING grains or dairy. I am not going to lie and say that I have had no cravings or breakdowns. We went out to eat Saturday and I succeed! I ate a salad. Loads of leafy greens, vegetables, grilled chicken and instead of dressing had salsa. I was one of those difficult orders! No cheese, No dressing, No tortilla crispy things (smile and thank you!) 

Overall, I am feeling great! My spots on my elbow are gone. The dry spots are almost gone, too! I am sleeping again and full of energy! As far as my hashimotos, I have been having soreness (feet and wrists) but overall feeling better! 

Broccoli, Spinach and Egg Pie

BREAKFAST!!!! 

Hubby brought home 2 things ground venison from work. 

THANK YOU!!!! 

Yes, I want to make a delicious chili with one of them... that's a given! The other one, I wanted to do something special. 

Did you know that the last time I had venison I went into labor with my now 1 year old??? MEATBALLS!

A delicious, warm, hearty, vegetable full soup. It was perfect for this cold afternoon. I can't wait to eat the leftovers. 

Venison Vegetable Soup

The Ingredients:

1 - 2 lbs ground venison (can use ground beef or ground turkey)

7 carrots, chopped

2 cups celery, chopped

1/2 large butternut squash, peel and cube

1 small onion, chopped

2 tomatoes, diced

1 box broth, no salt (turkey, chicken or beef)

8 oz tomato sauce

basil

ground pepper

2 bay leaves

The Directions:

Brown ground venison and onion. Add carrots and butternut squash. Cook for 5 minutes and then add broth and bay leaves. Bring to a boil and cook for 5 - 10 minutes. Add celery, tomatoes and the rest of the seasonings. Boil for a few more minutes or until all the vegetables are tender (to your liking!) 

ENJOY!!!!

Linked to Monday Mania.

Beef Stew

The wonderful people at Artisana sent me an amazing care package of goodies to try!

As you know, I love nut butters!!!

I am really excited about this care package because I have never tried some of these flavors before and they sound AMAZING!  I will let you know what I think about each flavor when I open them.


FLAVORS - Walnut Butter, Cashew Butter, Cashini Butter, Tahini Butter, Cocoa Bliss, Pecan Butter, Macadamia Butter, Coconut Butter and Coconut Oil.


So far - I have LOVED the Cocoa Bliss - I have a couple of recipes that I use Cocoa Bliss. I used it on oatmeal and in quinoa and even baking! Remember my 3-Layer Banana Split Cupcakes??? (not anymore -- we are eating Paleo) The Artisana Coconut butter is delicious! I like it more than the coconut butter I made. Only because mine never because totally creamy!


I hear Cashini is suppose to replace PB in PB&J... Joshua I am sure will love it! He is already all about Almond Butter! :)


More reviews and recipes to come with this yummy yummy stuff!


NOW ---- Here is an AMAZING Beef Stew recipe. I mean --- aaaaahhhhh---mazing!
The meat was melt in your mouth good. Tender and amazing. Have I said it was amazing, yet?


I didn't think so... AMAZING

This makes a lot. That was our plan. I wanted to have leftovers for lunch and maybe 2!


The Ingredients:
3 lbs grass fed stew beef
2 cans diced tomatoes (I would prefer to use my own canned tomatoes)
1 whole bunch of celery, diced
10 carrots, sliced
4 - 6 cloves garlic, roughly chopped
3 parsnips, sliced
1 TBSP Cumin
1 TBSP Italian Seasoning
4 cups of beef broth (homemade or 3 bouillon cubes with 4 cups of water)
Water
1 - 3 tsp pepper


The Directions:
In a soup pot, steer the beef while cutting the vegetables. Add all the vegetables and the rest of the ingredients. Bring to a boil. Turn down to medium heat and cook for a couple of hours.


The meat will melt in your mouth!!!!


Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.

Chicken and Vegetable Soup

The last days of vacation and the first days back home my boys, all 3 of them, are not 100%. 

My cure - HOT soup loaded with vegetables. 

All moms make soups. I had soup when I was younger and had a sore throat or just didn't feel great.

SOUP cures all! 

(not really)

My boys enjoyed soup followed with an adjustment!!  

They are feeling better - not a 100% - but better!

The Ingredients:
1 chicken fryer
3 cloves garlic, minced
3 stalks of celery
4 - 6 large carrots, diced
1 medium sweet potato
6 leaves of cabbage, sliced
1 onion, diced
1 large tomato, diced
1 zucchini, chopped
2 TBSP Parsley, dried or fresh
Garlic Salt
Lemon Pepper
Italian Seasoning
1 cup tomato sauce, homemade
2 bay leaves

The Directions:

In a large soup pot add washed chicken fryer, water, garlic, onion, lemon pepper, bay leaves and Italian Seasoning. Boil chicken for 1 hour on high or until chicken fully cooked.

Take out chicken fryer and let cool.

Add carrots and sweet potatoes to pot and bring broth back to boil. After 10 minutes add celery, cabbage, tomato, tomato sauce and zucchini.

While the vegetables are boiling de-bone the chicken. I only used about 1 - 1 1/2 cup of chicken and saved the rest for another dish.

** don't throw the bones away. You can make fresh chicken broth. Chicken Bones can go straight into the pot or can be stored in the freezer.

Add Chicken to the vegetables. Check seasoning and add more if needed!

You can serve with noodles but is good with only vegetable!