All Posts Tagged ‘healthy fat

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Potato Soup with Kale and Italian Sausage

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All of a sudden winter has hit us here in Vancouver. It’s been beautifully sunny and absolutely chilly and we are loving it! We’ve spent hours outside each day soaking up the sunshine and everyone’s mood has been lifted.

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The fresh cold air makes me crave hot soup, and so that plus the fact that kale was on sale at our local market had me coming up with this for dinner last night. This made quite a large pot, probably enough for about 6 bowls.

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Ingredients:

-6 slices of nitrate free, sugar free bacon

-4 cloves of garlic, peeled and smashed

-1 leek, white and light green parts only, chopped

-2 celery stalks, chopped

-4 medium sized potatoes, peeled and chopped (I used red potatoes but any kind will do)

-3 potatoes, diced into bite size pieces (I prefer to leave the peel on for this part)

-6 sausage links, Italian flavoured or chorizo (I did a mix)

-2 large red bell peppers, diced

-2 bunches of kale, stems removed and roughly torn or chopped

-fresh chives, chopped

-4 cups chicken broth

-1 cup water

-salt and pepper to taste

Instructions:

1) Fry the bacon in a large soup pot over medium heat. (Put the bacon in your cold soup pot and then turn on the heat to medium to get the most fat rendered out of your bacon – thanks Cherie for that tip!)

2) Once the bacon is cooked, remove it and set it to the side. Remove all but 1-2 tbsp of the bacon fat. (Save that removed bacon fat in a jar for another day…it’s gold.)

3) Fry your garlic, leek and celery in the pot with the 1-2 tbsp bacon fat until it smells wonderful, about 2-4 minutes.

4) Add in your 4 peeled and chopped potatoes and fry for another few minutes.

5) Pour in your chicken broth and water. Bring to a boil and then simmer for 10 or so minutes, until potatoes are soft.

6) While your potatoes are cooking, heat a large pan over medium heat. Remove the sausage casing and crumble the meat into the pan. Cook until there is no longer any pink.

7) When the potatoes are soft, puree the whole pot of broth, potatoes, garlic, leeks and celery. Use a hand held immersion blender or remove the mixture and blend it in a Vitamix and then return it to the pot.

8) Add the rest of the potatoes and the cooked sausage. Bring to a boil and reduce to simmer for 10 minutes or until the diced potatoes begin to soften.

9) Add your chopped kale and diced red pepper and simmer for 3-5 minutes.

10) Ladle the soup into bowls and serve topped with chives and bacon.

Enjoy!

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Whole 30 – Week 5 – Meal Plan

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Only two more days! Congratulations to everyone who has held on this far. Now the most important part is coming next: Life After Whole30. Don’t mess this up! Carefully re-introduce foods in the proper manner. You’ve worked hard so please don’t throw it all away now.

Breakfast:

Sausage Egg Cups

Spicy Breakfast Stew (I’m sure by now you guys have become accustomed to eating weird stuff for breakfast!)

Meat Crust Quiche

Dinner:

Beef Pot Roast

Baked Garlic Mushroom Chicken

Grilled Flank Steak with Cilantro Balsamic Marinade

Spicy Shrimp Butternut Squash “Rice” with Tomatoes

Italian Chopped Salad

Hawaiian Turkey Burgers

Crockpot Pulled Pork Chili

Previously:

Week 1

Week 2

Week 3

Week 4

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Roasted Nectarine Salsa on Wild Salmon

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I am really enjoying the abundance of ripe, fresh fruit this summer and the abundance of fresh wild sockeye from our CSA. I combined my love for nectarines and salmon tonight and came up with this meal that we devoured in minutes! We enjoyed this with a side of roasted beets and mixed baby potatoes.

Ingredients:

1 large tomato

1/2 red onion

1 nectarine

1 jalapeño, seeded

1 small sweet Italian pepper

1 lb wild salmon fillet

1 avocado

2 tbsp fresh basil, chopped

Salt and pepper to taste

1 tbsp coconut oil, melted

Directions:

1) Wash and dice your first 5 ingredients into small, uniform pieces.

2) Toss them in melted coconut oil and spread them on a baking sheet lined with parchment paper.

3) Place your baking sheet on the top rack of your oven and set your broiler to high.

4) Broil for 5-10 minutes or until salsa just begins to blacken. Remove and let cool.

5) Place your salmon on a baking sheet lined with parchment paper.

6) Sprinkle with salt and pepper and place on the top rack of your oven and broil on high for 10-15 mins until salmon is cooked through.

7) While the salmon is broiling, dice your avocado and gently mix it into your salsa. Add the chopped basil and toss gently to combine.

8) When salmon is cooked through, remove and place it on your plate. Top with your salsa and enjoy!

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Whole30 – Week 1 – Meal Plan

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I’m doing the official Whole30 challenge again! The first time around, I was just focused on SURVIVAL. It gets easier every time, and so this round I’m adding a new challenge. This will be my first time completely cutting out caffeine. I only drink 1 cup of plain black coffee in the mornings and the occasional coffee in the afternoon or evening if I’m at a special occasion or family event, but I’ve recently had some adrenal issues and so I’m interested to see if cutting it out completely will make a noticeable difference. Right now I really treasure my steaming cup of coffee every morning so this is definitely going to be difficult for me. Wish me luck!

One of my most important tips for completing a successful Whole30 is meal planning. I really enjoy meal planning and so I’ll be posting my weekly plans here for any of you who don’t enjoy it or need inspiration or ideas for recipe resources.

Each week I will post 7 dinners and 3-4 breakfasts. I will double my breakfast recipes for leftovers, and I will eat dinner leftovers for lunch each day. (Another tip for Whole30: cook once, eat two or three times.) Remember to make sure any sauces and meats are sugar free. These are the base recipes for each meal, but I will add steamed veggies, roasted veggies or huge salads to all of these meals.

Hope this helps!

Breakfast

Eggs in Purgatory by Nom Nom Paleo

Breakfast Skillet

Breakfast Hash 

Apple Pork Breakfast Sausage by SEP, sautéed swiss chard, and fried yams.

Dinner 

Jalapeño Lime Chicken Wings by SEP

Garlic Pork and Cauliflower Rice (Crockpot) by Paleomg

Lemon Roast Chicken by Jamie Oliver

Thai Pork and Veggie Meatballs by Paleomg (skip the honey)

Lemon Rosemary Salmon by Diane Sanfilippo

Mango and Avocado Salsa on Salmon by Nom Nom Paleo

Balsamic Beef Roast by Civilized Caveman (skip the white wine)

Never heard of Whole30? Check out the official website, and read about how it completely changed my life.