Officially under a “stay at home“ order during this COVID-19 Pandemic and I am craving all of the easily digestible comfort foods. This soup is sort of a spaghetti burger mash up. Lower in carb, gluten and dairy free, paleo…hits lots of metrics. Here is what I did.
Instant pot on sauté function. Olive oil at the bottom of the pan. Chopped in: 1/2 of a shallot 2 inches of leeks 1/2 of a carrot Chunk of turnip cubed Chunk of celeriac cubed 2 stalks of asparagus chopped Sprigs of fresh parsnip, parsley, oregano all chopped Scallions and chives chopped Sauté briefly.
Pour in 1 cup of water. Place a 1-2 inch ring of raw spaghetti squash on top of the veggies. Pour in 4 oz of cooked ground turkey from the #freezerstash (or you can start by cooking the ground turkey on sauté function). Drizzle on more olive oil. Lock lid in place, pressure valve closed. Steam or Pressure function for 10 min. Rapid pressure release method.
Scoop out spaghetti squash in to your bowl.
Add 1 tsp of Otto’s cassava flour in to the veggies and liquid and heat on sauté function until it has thickened, a few minutes should do. Pour over the plated squash. Garnish with hamama microgreens and a sprinkle of Redmond real salt or Maldon flake salt.
Makes 1 large or 2 small servings.
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I have been craving a creamy salad dressing lately, something flavored like traditional ranch dressing. Admittedly it has been so long since I have had real ranch dressing I am not sure I remember accurately what it tastes like, but nonetheless I am trying to recreate what I recall. I googled dairy free recipes but they all seemed to include something I couldn’t have like egg, garlic or vinegar, so I set out to make my own version. This was my first go at it and I think it came out really delish, so I decided to share it here. I may tweak it over time, as often happens with my recipes, but will add notes at the end if I make any changes.
1 cup coconut milk (I only use Golden Star*) 1 T fresh lemon or lime juice 2 T extra virgin olive oil 1 T fresh dill 1 T fresh parsley 1 T fresh chives 1 tsp onion powder 1/2 tsp sea salt, I like smoked 1 1/2 T freshly ground golden flax
Blend all ingredients at high speed until creamy and smooth. Chill in fridge for a few hours before using to let flavors meld and to allow the flax to thicken the dressing. This would also make a delicious dip for veggies. Going to try using it like that next!
*I prefer Golden Star as it contains only coconut and it is nice and white and thick and creamy.
Recently I have been trying to perfect growing microgreens ahead of our summer fallow season in Miami….too hot to grow much outside, but I still want something fresh and homegrown! I tried growing micros in soil…and it was, well, messy. I tried growing them on hemp mats and got all sorts of mold overgrowth…couldn’t get the amount of watering just right…overwatered some batches and some dried up. And THEN….I discovered Hamama micros on Instagram. This is an INGENIOUS and crazy simple system. It comes with Continue reading →
The other day I went to my fridge to pull the ingredients to make my weekly batch of Creamy Cauliflower Leek soup and lo and behold I was out of leeks! Not to fret. I subbed in turnips, tweaked a few other things and wow, the result was amazing. Voila! Another version is born. Here are the details if you want to give it a go.
Ok…so this is so simple it’s not even a recipe…but it is too good not to share. Just made pulled chicken in the Instant Pot and it was crazy quick and easy. Going to be a new regular for me and is a great addition to my freezer stash.
When I first suspected that histamine intolerance might be another piece of my wellness puzzle, it felt like yet another food restriction limiting my choices…but discovering how many things freeze well has been the silver lining! The freezer has now become a huge part of my food prep plan! Continue reading →