Recipes

Carrot Ginger Soup

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I’ve been in a cooking funk and haven’t enjoyed it as much this last year. Actually, I think that I’ve been in funk in general! Lately though, my creative side has been like a seed ready to sprout. All it needed was a little watering.

Yesterday, we had SO MUCH rain! Even though summer isn’t officially over, fall was clamoring to be let loose! I had 2 pounds of carrots in the fridge that really needed to be used and a yearning for some warming soup. This recipe was a winner with my DH and will be recreated during the cold months.

Ingredients

  • 2 pounds carrots

  • 1 large yellow onion

  • 2 tablespoons extra virgin olive oil

  • 2 cups vegetable broth

  • 2 cups water

  • 1 teaspoon minced ginger

  • ½ tsp salt

  • Zest of orange (optional)

  • Fresh dill or parsley (garnish & added flavor)

Preparation

  1. Peel and chop carrots and onions: In a large pot, combine the olive oil, salt, onion, and carrot.  Saute on low to medium heat until the onions are slightly soft.

  2. Add vegetable broth and water.  Bring this to a small boil. Add minced ginger.  If adding zest, this is where you add it. Cover, simmer for 15 minutes.

  3. Turn off heat. Let your soup stock sit for 5 minutes. Remove the zest.

  4. Split stock into two parts. This step is so the soup doesn’t escape the blender while blending.  Take each part, blend in a blender or with an immersion until creamy. 

  5. Pour your blended soup back into the soup pot. You may want to warm it up slightly.  Serve.

Tips

Salt & pepper as desired. Flax crackers are perfect  with this fall soup.



Stuffed Summer Squash

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I came across these cute little squash while visiting a local farmer's market.  I had never seen round yellow squash!  My friend told me how delicious they were when stuffed and I knew that I had to purchase some and try my hand at it!  These were fun and delicious!

Ingredients

  • 3 round summer squash

  • 3/4 cup squash meat, chopped

  • 1 egg

  • 1 medium onion, chopped

  • 3 white mushrooms, chopped

  • 1/2 red pepper, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 shredded carrot

  • 1/2 teaspoon black pepper

Method

Preheat oven to 375

Cut the top off of the squash.  Using a small scooper, scoop the meat and seeds out, leaving about 1/4 inch around the sides.  In a medium bowl, mix all of the ingredients together well.  Press the mixture firmly into the squash cavity.  Bake, uncovered in baking dish for approximately 45 minutes.

Protein Packed Collard Wraps

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I'm hooked on collard wraps this Spring!  They are easy, versatile, low-carb, and fun to eat!  AND...they are also 21-Day Sugar Detox approved.  This last weekend, I played around in the kitchen with different proteins and made three varieties.  I admit, only one was 21DSD approved!  The picture shows chicken wraps, a veggie burger wraps, and tofu wraps.  

You'll need:

  • A bundle of large collard wraps.  Look for the freshest, these will be perky and will not have yellow spots or rips in the leaves.
  • Kirkland no-salt seasoning blend.  You can also use your own favorite spice.  I look for pure ingredients, and no MSG.
  • Raw sunflower seeds.  You can use pine nuts, pumpkin seeds, or even chopped walnuts.
  • Hummus.  I used an artichoke hummus.  A pesto or even mayo will work too.
  • Greens.  I used a shredded slaw mix consisting of purple cabbage, carrots, green cabbage. I also added sprouts.  Arugula is a nice option too.
  • Avocado.  My favorite!  No meal is complete for me without avocado!
  • Finally, your protein!  Oh, and coconut oil to cook it!


How to:

  1. Fill a large pot with water, add a dash of salt, bring to a rapid broil.
  2. In a medium skillet, melt 2 T of coconut oil over medium heat.
  3. Slice your protein into strips that are about 1 1/2 - 2 inches wide and about 3 to 3 1/2 inches long.  
  4. Coat your protein with the Kirkland no-salt seasoning.  Be as generous as you like!
  5. Cook the protein, turning once or twice.  Cook the chicken slower so that it doesn't dry out.
  6. While the protein is cooking, set up some small bowls of your greens, sprouts, seeds.  Have your hummus or other spread ready as well.  Slice up your avocado.  
  7. Trim the thick stem off of the collard leaves.  I lay it down with the stem side facing me and run a sharp paring knife over the backside, making the stem flat.
  8. Place a large bowl of ice cold water next to your cooking station.  
  9. One at a time, dip a collard leaf in the boiling water. Let the leaf soften in the water, about 10 to 15 seconds.  Upon removing the collard leaf from the boiling water, dip into the ice-cold water.  
  10. Lay the leaf flat, now it's time for your filling!  Spread about 1 1/2 T of hummus over the surface of the leaf.
  11. In the center of the leaf, place your cooked protein.  
  12. Add your greens, avocado and sprinkle 1 teaspoon of seeds over the avocado.
  13. Starting from the sides, fold the leaf over.  Then, wrap the bottom part over the filling and begin rolling it up.  Kind of like a burrito that is closed at both sides.
  14. Voila!  You've made your wrap!  

You can really put anything in these wraps.  Olives, tomato, cucumber, it doesn't matter because it is going to be delicious!  Not only that, they are great for any meal!  Even those on-the-go ones!