Butternut Squash and Parsnip Soup

On a cold, winter’s night when the moon is high in the sky and the owls are hoo-ing in the trees, seems a perfect night for this creamy, hearty, comfort soup. Its sure to warm up your tummy and squash the shivers right out of your sock-covered tootsies. Hover around the fire and enjoy this smashing soup!

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Butternut Squash and Parsnip Soup
 
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Serves: 6 Servings
Ingredients
  • Choose organic and local at farmers market whenever possible!
  • ⅛ cup cold pressed, unfiltered olive oil
  • 1 three lb butternut squash
  • 1 lb parsnips
  • 1 organic yellow onion
  • 3 Tbsp fresh thyme (substitute 1.5 Tbsp dried thyme)
  • 1 32 oz box of organic, free range chicken stock
  • 2 Tbsp grass-fed butter
  • 3-4 turns of ground black pepper to taste
  • salt to taste
  • ½ tsp red pepper flakes
Instructions
  1. Preheat oven to 475 degrees.
  2. While oven is preheating, peel and core butternut squash. Peel Parsnips. Dice both squash and parsnips into bite size pieces. This will require two baking sheets. Divide squash and parsnips evenly onto the two baking sheets and sprinkle with the olive oil. Grind salt and pepper as well as sprinkle with 1 Tbsp fresh thyme. Make sure olive oil and spice mixture evenly coats all veggies.
  3. Put the veggies in the oven and bake at 475 degrees for about 40 minutes, or until golden brown and starting to caramelize.
  4. This is the part where you get to have fun with your vitamix! Put that powerful blender to use!
  5. Make sure you have an empty large pot on the ready.
  6. In two separate batches, place half of the butternut squash, parsnips, chicken stock an thyme in the blender and blend until pureed. Repeat with second half of ingredients. Pour each batch into the reserve empty pot on the stove.
  7. Turn burner to medium heat and stir the puree until both batches from blender fully incorporated into each other. Sprinkle with a grinding of salt, pepper and red pepper flakes to taste. I add about two Tbsp of grass fed butter to make it a bit more of a creamy consistency. Cook pureed soup for about 5-10 more minutes on medium heat. Then you’re ready to eat this warm treat!
  8. Enjoy!

 

Fresh Mango Salsa

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Fresh Mango Salsa
 
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Serves: Serving size: 6
Ingredients
  • 1 mango
  • 1 jalapeno, de-seeded and ribs removed
  • ½ red onion
  • ½ red bell pepper
  • 1 lime
  • small palm full of cilantro
  • salt and pepper to taste
Instructions
  1. Dice Mango into small pieces. I’ve found the easiest way to dice a mango is to hold the mango oblong and cut along each side of the mango pit in the middle until you have two sides cut away. Then score each side with hatch marks all the way across in cubes. Then, hold each side and cut close to the skin to remove the hatched cuttings. Voila! You now have diced mango.
  2. De-seed and remove ribbing from jalapeno. Mince jalapeno.
  3. Dice red onion and red bell pepper into even size pieces.
  4. Mince cilantro finely.
  5. Combine all the chopped ingredients into a bowl and pour over the juice of a lime.
  6. Salt and pepper to taste.
  7. Enjoy with macadamia crusted fish or as a dip for tortilla chips!

Macadamia Crusted Fish

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Macadamia Crusted Fish
 
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Serves: 6 filets
Ingredients
  • About six filets of any wild caught white fish you like (we used sole)
  • 1 cup organic raw macadamia nuts (crushed)
  • 1 Tablespoon grass fed butter (cut into tiny pieces)
Instructions
  1. Preheat oven to 450 degrees.
  2. We used frozen sole that we had defrosted overnight in the fridge. Make sure fish is skinned and deboned. We bought it that way!
  3. Rinse each piece of fish off and pat dry.
  4. Line a baking sheet with parchment paper
  5. Place each filet of fish on the baking sheet
  6. On a cutting board, chop up macadamia nuts until mostly finely chopped with a larger pieces still visible. You can do this in a food processor also if you prefer.
  7. Coat the top of each filet with a thin layer of crushed macadamia nuts
  8. Break up the tablespoon of butter into little pieces. Place three or four tiny pieces of butter on the top of each filet. This will help the fish to reach a gold brown color in the oven.
  9. Put fish in the oven for approximately 10 minutes at 450 degrees. Broil for an additional minute or two if you want a light golden finish to top of fish. The sole filets we used were extremely thin. If the fish you choose is thicker, it may take longer in the oven. You want to make sure the fish is no longer opaque, but has turned white instead.
  10. Serve with a side of mango salsa, homemade tortilla chips and sliced avocado.

“Peanut-less” Dipping Sauce

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“Peanut-less” dipping sauce
 
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I made this dinner for Chris on a whim. It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously. It’s sure to warm up even the chilliest of winter evenings. In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation. The full dinner includes Grass Fed Ginger Sirloin Tip, Sweet and Sour Veggie Stir Fry, Jasmine Rice, Fresh Spring Rolls and “Peanut-less” dipping sauce
Serves: 4 Servings
Ingredients
  • ¼ cup unsalted, creamy almond butter
  • 1 Tbsp liquid coconut aminos
  • 1 tsp grated ginger
  • 1 crushed garlic clove
  • 1 Tbsp white vinegar
Instructions
  1. Whisk all ingredients together in bowl or blend together in food processor.
  2. Serve with fresh vegetable spring rolls.

 

Fresh Spring Rolls

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I made this dinner for Chris on a whim. It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously. It’s sure to warm up even the chilliest of winter evenings. In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation. The full dinner includes Grass Fed Ginger Sirloin Tip, Sweet and Sour Veggie Stir Fry, Jasmine Rice, Fresh Spring Rolls and “Peanut-less” dipping sauce.

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Fresh Spring Rolls
 
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Serves: 4 Servings (About 12 Spring Rolls)
Ingredients
  • Rice wrappers (Dried)
  • 2 cups warm water for soaking rice wrappers
  • ½ Red bell pepper
  • ½ cucumber
  • 1 carrot
  • 2 green onions
  • 1 spear of pineapple
  • a few sprigs of mint
Instructions
  1. Julien bell pepper, cucumber, carrot, green onions and pineapple. Make sure all vegetables are cut into even sizes to create cohesive filling for rice wrapper.
  2. Make sure warm water is poured into baking dish and set nearby slicing station.
  3. Take out one individual dried rice wrapper and place in dish of warm water and move back and forth gently to rehydrate wrapper.
  4. Place rehydrated rice paper carefully on cutting board (making sure not to tear it).
  5. fill with a few pieces of each vegetable, along with one mint leaf.
  6. Wrap like a burrito...sides in and roll up to close.
  7. Garnish with mint leaf on top.
  8. Enjoy with our “Peanut-less” dipping sauce

 

Jasmine Rice

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Jasmine Rice
 
Ingredients
  • 1 cup organic jasmine rice
  • 2 cups filtered water
  • 1 Tbsp pad of grass fed butter
Instructions
  1. Place water, rice, and pad of butter (ratio always of 2:1 water to rice) in a covered pot and bring to boil.
  2. Reduce heat to simmer and cook for 16-18 minutes.
  3. Remove from heat and allow to sit for a few minutes.
  4. Fluff rice with a fork.
  5. Enjoy!
  6. PS: If you want to jazz up the rice, you can grate a teaspoon of lime zest and a couple Tablespoons cilantro finely chopped

 

Sweet and Sour Veggie Stir Fry

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SWEET AND SOUR VEGGIE STIR FRY2

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Sweet and Sour Veggie Stir Fry
 
Prep time
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I made this dinner for Chris on a whim. It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously. It’s sure to warm up even the chilliest of winter evenings. In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation. The dinner includes our recipes for Grass Fed sirloin Tip Ginger
Serves: 4 Servings
Ingredients
  • -1 Tbsp olive oil
  • ¼ cup liquid coconut aminos
  • pinch of red pepper flakes
  • 1 tsp honey
  • 1 Tbsp white vinegar
  • 1 Tbsp grated ginger
  • 3 crushed garlic cloves
  • ½ a pineapple cut into chunks
  • 1 red bell pepper
  • 2 green onions/scallions
  • 1 small cucumber
  • 6 white mushrooms
  • 1 small red onion
Instructions
  1. Chop all vegetables into cubes, roughly the same size so all cook evenly.
  2. Preheat wok on medium heat.
  3. Place olive oil, white vinegar, coconut aminos, honey, ginger, and garlic in wok until aromatic.
  4. Add in green onions and red onions.
  5. Add remainder of vegetables.
  6. Cook on medium for 10 minutes
  7. For last 2 minutes, turn up to high heat to cook off remaining liquid.
  8. Serve on bed of organic jasmine rice.

 

Dark Chocolate and Coconut Raw Nut Mix

Totally Bulletproof Nut Mix

 

Totally Bulletproof Nut Mix
 
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Ingredients
  • 1 Bag Raw Macadamia Nuts
  • 1 Bag Raw Cashews
  • 1 Bag Raw Almonds
  • 1 Cup of Organic Coconut Chips
  • 1 Bar of 90% Lindt Dark Chocolate
Instructions
  1. Pour the nuts into a mixing bowl, Measure out the Coconut Chips and throw those in too.
  2. Take a knife and chop the chocolate bar into slivers, then add those to the mix.
  3. Mix it up!
  4. Store in glass jars in the fridge.
  5. I just take a scoop or two out before I leave in the morning, It will keep all day. We just don't want the nut oils to go rancid.

 

Grass Fed Sirloin Tip & Mixed Greens with Bulletproof Honey Mustard Vinaigrette

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Grass Fed Sirloin Tip & Mixed Greens with Bulletproof Honey Mustard Vinaigrette
 
Ingredients
  • ¼ cup apple cider vinegar
  • ⅛ cup extra virgin olive oil
  • ⅛ cup MCT oil
  • 1 tablespoon mustard
  • 2 tablespoons raw honey (or hardwood xylitol)

 

 

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Wild Caught Alaskan Salmon on Mixed Greens with Sliced Almonds and Artichoke Hearts

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This is one of my favorite quick meals, If I have forgotten something for lunch and am out doing errands I can pick up these ingredients at Trader Joe’s and make a super easy Bulletproof salad.

I always keep this stuff around so I can throw it into a bag on a moments notice.

 

Wild Caught Alaskan Salmon on Mixed Greens with Sliced Almonds and Artichoke Hearts
 
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Serves: 1 meal for a hungry caveman
Ingredients
  • 1 Can of Wild Caught Alaskan Sockeye Salmon
  • 1 Salad from Trader Joe's, whatever looks good to you (be sure to check the ingredients and throw out all the stuff thats crap)
  • 1 Avocado
  • 2Tbs of MCT or Olive Oil
Instructions
  1. Fluff up the salad
  2. Remove the crap - especially the salad dressing, you don't even want to know whats in there
  3. Open the can of salmon, add to salad
  4. Add Avocado
  5. Drizzle with Oil
  6. Salt and Oregano to taste