For this recipe I used the following of things I had on hand:
1/2 Butternut squash
1 green apple
2/3 chopped onion
Dash of cinnamon
1 tsp of sea salt
Dash of red pepper
1 quart of homemade chicken broth/stalk
I used the pressure cooker for this recipe – please note I had already cooked through/steamed the butternut squash/carrots/apple prior to using the pressure cooker. You don’t need to, just cook for a longer duration if you were to do it in one sweep.
Add all ingredients into pot, turn to “soup” setting on high pressure for 10 minutes. I let the natural release happen for 10 minutes before opening. I transferred to with two batches into the blender on soup mode for a minute and saved into two jars for eating. But of course I had to eat a bowl with my daughter who stole most of it before we saved it for later. 🙂
It would be great with some sautéed onions on top, possibly some canned coconut milk added for thickness but it was great alone as well. You could even add some sausage or chicken if you wanted it to be hearty.
You could also do this in a crock pot for 4-5 hours on low then transfer to blender.
Like I mentioned in a previous post, I like to try to make a protein ahead of time to use for fast meals or snacks. I did another batch of chicken breast shredded in the crock pot which saves me … Continue reading →
Another tasty fresh garden treat this summer – green beans! I have never loved them but I think I realized that I have been used to canned green beans. There is a HUGE difference. Fresh green beans are the bomb!
The ingredient line up:
2-3 cups fresh green beans (I cut the ends off of mine, but you don’t have to)
1 tablespoon olive oil (or you can use butter/coconut oil/bacon fat)
2 pieces of nitrate free bacon
1 Tablespoon of dried onions
Wash or cut ends of green beans. In a pan that you have a lid for, take 1/4 cup of water and steam the beans for about 4 minutes. Add the olive oil and let them sauté on low for about 5 minutes. Add in finely chopped bacon, cook for another 5 minutes, add in dried onions for final few minutes.
**I ate them before I got a picture of my yummy green beans! Post yours in the comments!
Quick dinner coming at-ya! I’m a big fan of shredding a handful of vegetables for the week so they are on hand for throwing together in my breakfast/lunch or dinner. I also try to grill or bake a few breasts … Continue reading →
Summer salads are the best! Although Summer has come to an end, you can still play around with versions of this salad through the fall. You can swap out the strawberries for a fresh in-season chopped apple.
4-5 cups Spinach
1 1/2 cup sliced Strawberries or 1-2 apple chopped
Other add-in options: walnuts, sunflower seeds, sliced almonds
Dressing: (this will probably make more dressing than you want on the salad)
1/2 cup Extra virgin olive oil
1/3 cup Balsamic vinegar
2 teaspoons Sea salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Ground pepper
I had sausage & beef cooked up already in the fridge. I was wanting something savory and warm. I knew I could whoop something up with my taste buds creating a masterpiece. Here’s what you’ll need to replicate it:
1 lb. cooked meat (I had 1/2 lb of ground beef & 1/2 lb of ground sausage)
butter or another fat of your choice for the squash to get cooked in
Cut up the squash into small cube pieces. Cook the butternut squash at 400 for 15 minutes with the fat of your choice drizzled on the bottom of the pan.
After the squash has cooked, turn the temp down to 375 and cook for another 20 minutes with the remaining ingredients and last cracking and placing the eggs on top.
Check to make sure the eggs are cooked and serve & eat!
Using sweet potatoes or yams in place of butternut squash
Using acorn squash in place of butternut squash
Adding in other vegetables such as zucchini, peppers, carrots would also be tasty