Recipes

Roasted Butternut Squash Soup Recipe

One of our most commonly made foods lately has been soup. We make at least one large pot a week if not two. Soup is something that I used to be totally intimidated by and didn't know where to start. I have come to realize that they are delicious, really good for you, hard to screw up, and the options are endless in terms of which veggies, meat, and/or spices that you use. This week I have a butternut squash soup recipe for you! Enjoy! 

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Italian Spaghetti Squash with Chicken

A delicious nutrient dense substitute for pasta

Last week on the blog I discussed how excess processed carbohydrate intake can result in weight gain or hamper your weight loss efforts. Well this week, I've got a recipe for those of you looking for a substitute for pasta. 

So lets look at the carbohydrate breakdown. 

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Easy & Delicious Collard Greens Recipe

This week we are sharing one of our favorite recipes. Jared has been making us a big pot of collard greens every week for the last few months. Leafy greens such as collards, kale, turnip greens, spinach, romaine lettuce, and swiss chard are nutrient power houses! According to the website Worlds Healthiest Foods , Collard Greens help with high LDL cholesterol, cancer prevention, and acute bowel disorder. They are also anti-inflammatory and are great for bone health and brain health! 

How many greens should you eat in a day? I love Dr. Terry Wahls' take on this matter. She is a medical doctor that healed her own multiple sclerosis by changing her diet. She recommends 9 cups of vegetables per day, 3 of which are leafy greens. She believes this is necessary to heal MS, heal other autoimmune diseases, and provide all the nutrition that your body needs. You can eat them raw or cooked, but I recommend cooked, especially if you have digestive issues.

Here is the recipe!

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Mexican Breakfast Casserole Recipe

Ingredients:

• 12 eggs
• 1 pound of chorizo sausage
• 1 medium onion, diced
• 1 red pepper, diced
• 1 tablespoon minced garlic
• 2 carrots, shredded
• 2 zucchini, diced (you could also use yellow squash or calabacitas (Mexican squash)
• 1 tablespoon of chili powder
• 1 tablespoon of paprika
• 1 tablespoon of cumin
• 1 tablespoon of oregano (I used Mexican oregano that we had)
• ¼ teaspoon of cinnamon
• Salt and pepper to taste

 Directions

1. Preheat the oven to 375 degrees.
2. Brown the chorizo sausage in a pan over medium-high heat as you would a breakfast sausage (I smoked the chorizo for 2 hours in my smoker with hickory wood, so I skipped this browning stage).
3. Add the onion, pepper, garlic, carrots, and zucchini. Add all spices and sauté for several minutes. 
4. Transfer the sausage and vegetable mixture into an oven safe 9x13 baking dish (I use a glass one that has a plastic snap on lip for storage later). 
5. In a separate mixing bowl, scramble 12 eggs well (I add in a couple of tablespoons of water, usually 2 or 3, to help with fluffiness). 
6. Add salt and pepper to the eggs, and pour the scrambled eggs over the sausage and vegetables. Make sure the eggs are spread evenly throughout  
7. Place the baking dish on the center rack in the oven. Bake at 375 for 40 minutes. (Ovens temps vary, if you aren’t sure about yours, check the casserole at 35 minutes,.You can always add more time!)

The casserole is now ready to enjoy!

We make this on Sunday afternoon, and put in the refrigerator. We usually cut the casserole into eighths, and we have breakfast for 4 days for 2 people. 

 Dr. Jared Thomure

Mexican Cauliflower Crust Pizza Recipe

Cauliflower Crust

Ingredients:

• 1 Head of Cauliflower
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Oregano
• 1 tsp garlic powder
• 1 tsp onion powder

Directions:

1. Start heating 2-3 inches of water in a large pot until it boils
2. Preheat oven to 400 degrees
3. While the water is heating, chop you cauliflower into florets
4. Rice the cauliflower with grater blade of food processor (or with a cheese grater)
5. Add riced cauliflower to boiling water for 4-5 minutes
6. Strain riced cauliflower into a clean dish towel
7. Squeeze excess water out of cauliflower. Use a big spoon so you don't burn your hands. (This step is key to not having a soggy pizza)
8. Add egg and spices to cauliflower and mix well
9. Spread cauliflower onto parchment paper or silicone baking sheet lined pan to form crust
10. Bake at 400 for 35-40 minutes (depending on thickness of crust)
11. Add toppings and bake for an additional 5-7 minutes

Sauce for Mexican Pizza

Ingredients:

• 1 large can of whole peeled tomatoes
• 1 small can of chipotle peppers in adobo sauce
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 1 tablespoon of chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 can of coconut milk
• Salt and Pepper to taste

Directions

1. Add all ingredients to a pot over medium heat.
2. Bring to a simmer.
3. Use immersion blender or transfer to blender to blend the sauce until smooth.

Toppings

• 1-2 Onions Chopped
• 1 Red Pepper Chopped
• 1 Green Pepper Chopped
• 1-2 cups of shredded pork or chicken

*Substitute alternate meat and vegetables as you like

Saute veggies in some oil. Combine with Sauce and meat, and use to top pizza. 

Enjoy!

Eggplant Curry Recipe

Ingredients

• 4 Chinese Eggplants (These are the long thin ones, I try to pick ones that are thin enough to fit into the food processor easily, but you can always cut larger ones in half)
• 1 White or Yellow Onion,
• 2 Carrots
• 8 oz of white mushrooms
• 1 TBSP minced garlic
• 2 TBSP Curry Powder
• 1 tsp Ginger Powder
• 1 tsp Turmeric Powder
• ½ tsp Cinnamon Powder
• ½ tps ground Nutmeg
• Salt and Pepper to taste
• 1 can of Coconut Milk
• 1 TBSP of Coconut Oil

Directions

1. Chop the onions. Sometimes I use the food processor to shred them, you can do whichever you like.
2. Add the Coconut Oil and chopped onions to a large pan over medium-high heat. Sauté for several minutes while getting the eggplant ready.
3. To prepare the eggplant, cut off both end and put through the food processor with the slicing attachment. This makes quick work of “chopping” the eggplant into thin discs.
4. Add the eggplant to the pan with the onions along with the minced garlic.
5. For the carrots, I change the attachment to the shredder and feed them through the food processor.
6. Add to the pan with the eggplant and onions.
7. Slice the mushrooms by hand or use the food processor as we did with the eggplant. Add to the pan.
8. Now add all of the spices and stir to combine.
9. Add in the can of Coconut Milk and cover and simmer for about 10-15 minutes, stirring occasionally.

It is now time to eat, or transport to a container to place into the fridge.

Dr. Jared Thomure