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!

 

Nona’s Gluten Free Pasta Carbonara

Spend two minutes around me and you’ll begin to understand that I’m Italian to my core. As if my hand gestures, loud voice, and spicy attitude weren’t enough to clue you in, my love of Italian cuisine is limitless. So, when I’m feeling like I need a comfort food dinner that’s an ode to my family heritage I bring out the show-stopping, crowd-pleasing, Nona’s Pasta Carbonara. It’s my version of bacon and eggs for dinner! Salty, smoky, creamy, and indulgent all in the same bite. This recipe is like stepping into my grandmother’s kitchen, and it’s even gluten free. So take a bite out of this pasta next time your’e wanting a sense of old world nostalgia or simply to try something new.

Carbinara

 

Nona’s Gluten Free Pasta Carbonara
 
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Serves: 6 Hearty Servings
Ingredients
  • 1 bag of Trader Joe’s brown rice/quinoa gluten free spaghetti (any spaghetti you like will do)
  • ½ cup frozen peas
  • 4 slices of bacon, diced
  • 3 garlic cloves, pressed
  • 2 eggs, organic and free range
  • ¾ cup grated real parmigiano reggiano cheese
  • a few turns of ground black pepper to taste
  • ½ tsp red pepper flakes
Instructions
  1. There are three things going on at once. Quite the quick meal however does require multi-tasking...
  2. Bring a big pot of water, salted to a boil.
  3. Place dried gluten free pasta into boiling water in pot and cook for about 8 minutes, or until al dente.
  4. While pasta is cooking...In a separate large saucepan (big enough to eventually toss all of pasta in), place diced bacon slices. Render bacon until cooked then place pressed garlic into pan in addition to frozen peas. Cook down for a few minutes.
  5. In a separate bowl, whisk together parmigiano reggiano cheese with two eggs until mixed thoroughly. set aside.
  6. Once pasta is al dente, drain it in a colander, reserving about ½ cup of pasta water for later.
  7. Throw drained pasta into saucepan with bacon, garlic, and peas. Toss until coated with mixture.
  8. Take pasta and sauce off burner for the next step.
  9. Once pasta is off the burner but still warm, slowly pour to egg and cheese mixture over the pasta, turning the pasta until it is fully coated. The reason the cheese and egg mixture is poured while pan is off the burner is to avoid scrambling the eggs. The residual heat will cook the eggs this way without scrambling them, thus creating a beautiful creamy sauce. Add some of the reserved pasta water too to perfect this sauce!
  10. Sprinkle with a few turns of freshly ground black pepper. Garnish with chopped parsley!
  11. Bon Appetito e Bon Provecho!

Homemade Tortilla Chips

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Here’s where I get on my soap box and start rambling. I don’t buy corn tortilla chips at the store unless they are organic and Non-GMO (Non-genetically modified). I like to know my food is indeed unmodified, the way nature intended it. The majority of corn on the market and corn additives in processed foods are genetically modified and there aren’t laws regulating whether the company is required to tell the consumer if the product is or is not GMO. As a consumer, I like to be in the know as to if I’m eating franken-food or not. There are times when for whatever reason, I just cannot make it to the select stores that do have Non-GMO corn tortilla chips; so, on those days I go down to my local grocery store and pick up the only package of organic/non-gmo corn tortillas they have and bring them home to make my own freshly baked chips in my trusty oven. Okay, now that I’ve hopped down off my soap box, here’s how simple making corn tortilla chips is…

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Homemade Tortilla Chips
 
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Serves: Serving size 6
Ingredients
  • 10 Organic/Non-GMO corn tortillas (I like Non-GMO project verified brands the best)
  • 1 tsp Himalayan sea salt (or any salt you care for will do)
  • ⅛ cup Organic, cold pressed, unfiltered extra virgin olive oil
Instructions
  1. Cut round corn tortillas into either quarters or sixths depending on size of tortillas. You want them to ultimately come out looking like cute little triangles.
  2. In a bowl combine corn tortilla triangles, salt and olive oil. Toss until tortilla triangles are completely coated.
  3. Place on cookie sheet. You may need more than one cookie sheet. Make sure all triangles are spread out on sheet in single layer.
  4. Place in oven on broil. Cook for 3-4 minutes on one side. Remove from oven. Turn triangles over to other side. Put back in oven and cook for additional 3-4 minutes. The goal is to get a golden brown crunch to each side. From my experience, it is a good idea whenever broiling anything to stay close to the oven. Food quickly can escalate from golden to burnt in a matter of seconds. This will help avoid any oven mishaps. This has been your public service announcement for today:) Thank you for listening! Now , go on with your rad self and enjoy these crunchy chips!

“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

 

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.

 

My Favorite Green Smoothie

Green Smoothie

 

My Favorite Green Smoothie
 
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Serves: 2 Cups
Ingredients
  • 1 Banana
  • ½ Cup Frozen Mangos
  • 2 Cups of Greens - Whatever is in season (Spinach, Kale, Dandelion)
  • 1 Cup Liquid - Water, Coconut Water, Orange Juice
Instructions
  1. Put the Fruit in the blender first
  2. Then add the water and blend
  3. Add the greens a handful at a time, blending until smooth
  4. Enjoy!

 

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