Carrot Ginger Soup

https://www.loveandlemons.com/carrot-ginger-soup/

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 medium yellow onion, chopped

  • 1/2 teaspoon sea salt

  • 3 garlic cloves, smashed

  • 1 pound carrots, roughly chopped

  • 1 teaspoon grated fresh ginger

  • 1 tablespoon apple cider vinegar

  • 3 cups vegetable broth

  • freshly ground black pepper

Instructions

Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water.

Baked Chicken Meatballs (GF)

  • 1 pound ground chicken or turkey

  • 1 egg

  • 1/2 cup almond flour

  • 1/2 cup grated Parmesan

  • 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • black pepper to taste

  • additional seasonings optional!

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Mix: Mix all the ingredients together in a mixing bowl.

Roll: Roll the mixture into about 30 small balls. Place on baking sheet.

Bake: Bake for 25-30 minutes.

Protein Banana Bread (GF)

  • 1 cup whole-milk plain Greek yogurt

Preheat the oven to 375 degrees F. Coat a mini loaf pan or standard 9×5-inch loaf pan with nonstick spray.

  • In a large bowl, stir together the yogurt, banana, maple syrup, peanut butter, eggs, and vanilla.

  • Add the flour, baking powder, baking soda, cinnamon, and salt.

  • Gently stir the yogurt mixture into the flour mixture.

  • Pour batter into the prepared pan. (Carrie Says Use a regular bread pan and make 1.5 loaves)

  • Bake for 26-28 minutes if using a mini loaf pan or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from pan and cool completely on a wire rack before slicing.

  • To make in a standard 9×5-inch baking loaf pan, reduce the oven temperature to 350 degrees F and bake for 55-60 minutes. Towards the end of baking, if the bread is browning a lot on top, cover with foil and continue baking.

Vegetable Ginger Miso Soup

lots of grated ginger (or juiced)

1 Tbsp olive, coconut or avocado oil
1 Tbsp fresh ginger finely chopped
3 cloves garlic finely chopped
3 carrots sliced
1 Parsnip chopped
3 green onions chopped
1 red pepper chopped
1 baby bok choy
ramen noodles
1 tbsp Miso
5 c water
3 small radishes
salt
pepper

optional

shitake mushrooms
kombu

Instructions

Sauté finely chopped ginger, garlic, green onions, sliced carrots, pepper, and parsnip in oil of choice. in separate pot, boil hot water, and cook noodles separately according to normal directions. Boil 5 cups of water in a teapot or additional pot. This will be used to mix miso separately.

Add bok choy to sautéed vegetables when close to being cooked. After noodles are cooked to desired tenderness, drain and pour back in pot. Add most of the hot water to the pot of noodles, as well as the vegetables. Mix the remaining hot water with miso paste and pour into soup. Miso should not be boiled or cooked at high temperatures.

Top with chopped radishes.

Miso Ginger Dressing

Ingredients

1/4 cup olive oil, sesame oil, or avocado oil

1 1/4 c of fresh ginger chopped

1/3 c apple cider vinegar

1/3 c honey

1/2 c white miso

1/4 c lemon juice

Instructions

Add all ingredients into a vitamix and blend well.

Roasted Veggies

Roasted Caulifower, Brussels, Asparagus, butternut Squash

  • Preheat the oven to 400/425˚F and line a rimmed baking sheet with parchment paper for easier cleanup. 

  • Slice the Veggies

  • Seasoning- Add the cauliflower to the center of your baking sheet, drizzle with oil and butter, and toss to coat. Season the cauliflower and toss again then spread into a single layer.

  • Bake cauliflower for 15-20 minutes, or until desired tenderness and golden at the edges. The baking time may vary depending on the size of your pieces.

Roasted Sweet Potato

Roasted Sweet Potato

  • 4 medium sweet potatoes (about 7 ounces each, 1-½-2 pounds total), peeled and sliced into ½-inch cubes

  • ¼ cup olive oil

  • 1 teaspoon kosher salt, or ½ teaspoon fine salt

  • ½ teaspoon freshly ground black pepper

    Preheat the oven to 425 (220 C) and arrange oven rack to the lowest position.

    Put the sweet potatoes on a large rimmed baking sheet. Make sure they're not crowded, or they will steam rather than brown on the edges. Use an additional pan if needed.

    Pour the oil over the potatoes and sprinkle the salt and pepper on top. Toss the potatoes with your hands to coat them evenly, then spread them out in an even layer.

    Roast 25-30 minutes, until the potatoes are tender and crisp on the edges. Don't stir them — you want the sides of the sweet potatoes that are touching the bottom of the pan to get nice and caramelized.

Wild Rice Soup

Soup Recipe

  • 10 Cups Bone Broth

  • 1 Cup Uncooked Wild Rice

  • 8 Ounces Mushrooms sliced or diced

  • 4 Cloves Garlic minced

  • 4 Ribs Celery diced

  • 4 Large Carrots diced

  • 1 White Onion diced

  • 1 Tsp Rosemary dried

  • 1 Tsp Thyme dried

  • 1 Can Coconut Milk unsweetened

  • 2 Cups Spinach

  • 1 Rotisserie Chicken shredded

  • Salt and Pepper to taste

Instructions for Crockpot:

  • In a large crockpot, combine all ingredients except coconut milk, spinach and shredded chicken.

  • Cook on high for 3 hours or until the carrots are easily pierced and the wild rice is cooked through.

  • Add the coconut milk, spinach and shredded chicken then season with salt and pepper to taste.

  • Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!

Instructions for Stovetop:

  • Heat 1 tbsp olive oil in a stockpot over medium-high heat. Add onion and sauté for 5 minutes until soft. Add garlic and stir until fragrant, about 1 minute.

  • Add all remaining ingredients except the coconut milk, spinach, and shredded chicken. Stir to combine.

  • Bring to a quick boil, then reduce heat to medium-low and simmer for 30-40 minutes until the rice is tender, stirring often.

  • Add the coconut milk, spinach, and chicken.

  • Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!

Other Favorite Recipes:

Sausage, Kale, Sweet Potato Soup

Soup Recipe

  • 1 pound ground sausage

  • 1 tablespoon olive oil

  • 1 large yellow onion, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 garlic cloves, grated or finely minced

  • 2 large sweet potatoes, peeled and chopped into 1/2" cubes, about 3 cups

  • 4 cups bone broth, beef broth or chicken stock

  • 1 bunch kale, stems removed and chopped

Heat a large pot over medium high heat. Cook the sausage in the olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.

Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.

Kitchari

Basic Kitchari Recipe

2 cups yellow mung dal beans
2 tablespoons olive oil, coconut oil, ghee, butter, or organic sesame oil
2 teaspoons each black mustard seeds, cumin seeds, turmeric powder, and black pepper
2 bay leaves
1 teaspoon each cumin powder, coriander powder, fennel seeds, fenugreek seeds (cinnamon optional in winter)
1 cup quinoa or brown rice
3 green cardamom pods
2 cloves
2–5 cups of chopped, organic, seasonal vegetables such as spinach, carrots, zucchini, asparagus, peas, sweet potato, celery, kale, and bok choy (avoid nightshades)
1 cup chopped fresh cilantro (optional)

Add about ½ inch of chopped fresh ginger to the oil when cooking the spices.

Rinse the mung dal beans and strain them five times, or until the water runs clear. Heat the ghee or oil in a large pot. Add all the seeds and toast until the mustard seeds pop. Add the bay leaves and powdered spices, and mix together.  Stir in the beans. Add eight cups of water, cardamom pods, cloves, and chopped vegetables. Bring to a boil and reduce to a simmer. Cook at least one hour, or until the beans and rice are soft and the kitchari has a porridge-like consistency. Serve warm with fresh cilantro on top, if desired.

Cook brown rice or quinoa separately.