Shrimp Sausage Skillet With Homemade Pesto

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So tasty and the whole thing took 30 mins from start to finish. Enjoy!!

Ingredients
• 1 lb shrimp
• 1 package pork sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 bok choy bundle, chopped
Avocado oil
• Quinoa (~ 2 cups)

Ingredients – Pesto
• 1/2 cup walnuts
• 2 cups fresh basil
• lemon juice from 1/2 a lemon
• 1/2 cup olive oil
• sea salt to taste

Directions
1. Cook shrimp & chopped sausage on stovetop, set aside.
2. Chop 1/2 onion, 1 bell pepper, 1 zucchini & 1 bok choy bundle & sauté in @chosenfoods avocado oil for about 10 mins.
3. Meanwhile, blend 1/2 cup walnuts, 2 cups fresh basil, lemon juice from 1/2 a lemon, 1/2 cup olive oil & pinch of sea salt until combined.
4. Add all ingredients to 1 large pan, add some quinoa, mix & serve immediately!

Savory Cabbage Sausage Breakfast

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After a solid week of sweet potatoes and bacon for breakfast, I needed to switch it up. This started out as breakfast, but also wound up being lunches for the week as well. (: Enjoy!

Ingredients
• 1/2 cup sorghum
• 1 1/2 cup bone broth
• 2 tbsp ghee
Avocado oil
• 1/2 yellow onion, chopped
• 1/2 head green cabbage, chopped
• 2 sausage links, cut into bite size pieces
• 3/4 cup sauerkraut
• 1/2 cup hemp hearts
• Sea salt to taste

Directions
1. Rinse sorghum thoroughly.
2. Combine sorghum, bone broth, ghee & sea salt in a medium pot and bring to a boil. Reduce heat, cover and let simmer until sorghum is tender, about 45 minutes.
3. In a large pan, heat avocado oil, then add onion, cooking until translucent and fragrant.
4. To the large pan, add the cabbage and cook for another 10 minutes.
5. Set cabbage/onion aside and cook sausage in large pan until thoroughly cooked.
6. On a large plate, combine cabbage/onion & sausage, then top with sauerkraut, hemp hearts and sea salt.
7. Enjoy immediately!

Thai Turkey Meatballs w Coconut Curry Sauce

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Ingredients
• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

Directions
1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.

Enjoy!

Zucchini Soup

Inspired by a zucchini soup recipe shared from my friend, Amy. I wasn’t sure how I was going to feel about zucchini in soup form…turns out I feel great about it. This soup was the bomb!

Enjoy!

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Ingredients
• 2 tbsp unsalted Kerrygold butter
• 2 tbsp avocado oil
• 1 medium sweet onion, chopped
• 4 garlic cloves, minced
• 5 medium zucchinis, chopped
• 1 cup bone broth
• 1 tbsp sea salt
• 1/4 cup collagen
• 1/8 cup hemp hearts

Directions
1. In a saucepan on medium heat, combine the butter and avocado oil. Once the butter begins to melt, stir in onion and garlic, mixing occasionally, until translucent and fragrant.
2. Add in the zucchini and cook for another 10 or so minutes. Then add the bone broth, sea salt & collagen, letting simmer for an additional 10 minutes.
3. Transfer everything into a blender and blend until smooth and creamy. I use a Blendtec and it makes the most dreamy soup known to man. (:
4. Immediately transfer to a soup bowl, top with hemp hearts and enjoy!

Garden Fresh Bowl With Ground Beef

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My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!

Ingredients
• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped

Directions
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Beet Cauliflower Rice

Beet_Cauliflower_Rice
Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

Ingredients
• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

Directions
1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?

Empanada Bowl

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I was really hoping to use yuca in this recipe, but after two stores and no luck, I defaulted to sweet potatoes. Luckily, this dish still turned out to taste amazing. Enjoy!

Ingredients
• 3 sweet potatoes, peeled
• 1 tbsp avocado oil
• 1 tbsp butter
• 1 lb grass-fed ground beef
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled & chopped
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 1/3 tbsp cumin
• 1/3 tbsp cinnamon
• 1/4 tbsp chili powder

Directions
1. Boil sweet potatoes for about 20 minutes or until easily pierced with a fork.
2. While sweet potatoes are boiling, heat the avocado oil and butter in a large pan, then saute the carrots and onion for about 7 – 10 minutes. Make sure the onions don’t burn!
3. Add the ground beef to the carrot/onion mixture and cook until meat is no longer pink. While the meat is cooking, add in all the spices.
4. Once the sweet potatoes are done (fork test!), drain potatoes, chop into bite-sized pieces and mix gently into carrot/onion/beef pan.
5. Serve immediately & enjoy!