Fennel & Sausage Hash

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I originally made this to be a breakfast dish, but it honestly works for any meal if you’re in the mood for flavors like fennel and butternut squash. This recipe is also simple and comes together pretty quickly. I recommend doubling the recipe so you have extra for the week! I’ve been eating leftovers in the morning with a couple eggs on top and a little sprinkle of cinnamon.

Bonus, this recipe is Whole30 compliant as well!

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Fennel & Sausage Hash
 
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A gluten-free, paleo and Whole30 compliant healthy breakfast recipe designed to be easy to make.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 lb butternut squash
  • 4 Tbl coconut oil
  • 1 lb pasture-raised ground pork
  • 5 oz onion (about half a large onion)
  • 6 oz celery (about 3 ribs)
  • 8 oz fennel bulb (about half a fennel bulb)
  • 2 tsp fennel seeds
  • 1½ tsp dried oregano
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup butternut puree
  • ¼ cup chicken broth
Instructions
  1. Preheat oven to 375 degrees.
  2. Peel butternut squash, remove seeds and dice into 1-inch cubes.
  3. Spread squash on baking sheet pan, drizzle with 2 Tbl coconut oil, ¼ tsp salt then roast until soft, about 20-30 minutes.
  4. While squash roasts, heat a large skillet over medium heat, add 1 Tbl coconut oil, then brown the ground pork, adding ¾ tsp salt, pepper, and breaking up any large chunks with spatula. Once no longer pink set aside on a plate.
  5. In the same skillet, heat remaining 1 Tbl oil, then saute onion for 5 minutes until soft, then add celery, fennel bulb and fennel seeds. Saute for 5 minutes, then add broth, puree, and pork back into the skillet and stir to combine.
  6. Serve the pork saute with the roasted butternut squash - you can toss them all together or serve the butternut as a side dish.

 

Butternut Leek Soup

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This is a soup you can pull together pretty quickly and with minimal ingredients. As you may have started to notice, I’m a fan of simple recipes.  This soup is an example of simplicity that celebrates the ingredients without being overdone. I recommend this dish for a variety of situations, ranging from breakfast if you’re avoiding eggs, to having this soup chilled for lunch, to serving it as an appetizer for dinner. It’s Whole30 compliant, paleo friendly and happens to be a favorite snack of mine.

You can make this is a slow cooker as well –  I suggest sautéing the onion and leek, then placing all the contents into the crockpot. Cook for 8 hours on low, then puree. 

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Butternut & Leek Bisque
 
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A simple, delicious and healthy soup recipe that is dairy free but packed with nutrients
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 Tbl coconut oil
  • 2 butternut squash
  • 1 medium leek, white and light green parts only
  • 1 yellow onion, diced
  • 3 garlic cloves, chopped
  • 1 quart chicken bone broth (homemade ideal)
  • 1 cup coconut milk
  • 1 - 2 tsp sea salt
  • 1 tsp black pepper (omit for AIP)
  • Optional Additions:
  • 1 Tbl fresh thyme leaves
  • 1 Tbl fresh parsley
  • 1 tsp cinnamon
  • 1 Tbl lemon juice
Instructions
  1. Peel, de-seed, and cube the butternut squash.
  2. Remove the roots and dark green ends from the leek, cut in half lengthwise, then thinly slice width-wise. Thoroughly rinse the sliced leeks to remove excess dirt, then strain well.
  3. Heat a 4-5 quart soup pot over medium heat and add the coconut oil.
  4. Once heated, add the onion and saute 5 minutes.
  5. Add the leek and saute another 5 minutes.
  6. Add the garlic and butternut squash, saute 2-3 minutes, then add the chicken broth, salt and pepper.
  7. Cover and simmer until the squash is very soft, about 20 minutes.
  8. I suggest pureeing with an immersion blender if you have one, this way you can just blend the soup right in the pot. However, a regular blender will do, but allow soup to cool a bit before blending.
  9. Add coconut milk and any herbs, then puree.
  10. Season to taste, adding more salt or herbs as desired. You can also add a little lemon to brighten up the flavor.
  11. **NOTE: You can also throw this in a slow cooker on low for about 8 hours, then puree!

Hot Wings

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Party wings, hot wings, chicken wings, Super Bowl essentials…….Whatever you want to call them, these make the perfect party appetizer without any of the sugar and crap ingredients that come with store bought wings. I worked on this recipe for a party some clients of mine hosted, and I will definitely be making them next weekend for my husband’s birthday / Super Bowl extravaganza. 

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Hot Wings
 
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A healthy, Whole30 and paleo friendly recipe for chicken wings that makes a great appetizer.
Author:
Recipe type: Appetizer
Serves: 3-4 Appetizer Servings
Ingredients
  • 1 lb chicken wings
  • 1 tsp garlic
  • 1 tsp chili powder
  • 1 tsp paprika (or smoked paprika)
  • ½ tsp dry thyme
  • 1 Tbl coconut aminos
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbl avocado oil
  • 1 Tbl hot sauce (Cholula or Frank's are good options)
  • QUICK RANCH:
  • ½ cup full fat canned coconut milk
  • ½ tsp onion powder
  • ¼ tsp granulated garlic
  • ½ tsp apple cider vinegar
  • pinch salt and pepper
  • ½ tsp coconut aminos
  • 1-2 tsp fresh minced chives (optional)
Instructions
  1. Mix all together in a bowl.
  2. Marinate 15 minutes.
  3. Roast at 425 15-20 minutes until browned and reaches internal temperature of 165.
  4. Broil 2-3 minutes.
  5. *Note: all ovens cook at varying temperatures and intensities. My oven is convection and it cooks hotter and faster than many other ovens. You may want to increase the cooking time if your oven tends to take longer to cook food or to brown the skin of chicken.
  6. RANCH:
  7. Mix all ingredients and chill

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Cream of Broccoli Soup

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Cream of broccoli soup was one of my favorites for years. I used to work at Panera Bread when I was a young teenager and man did I love their version of this soup. When I gave up dairy, cream of broccoli soup faded into nothing but a distant memory…. until recently when I made a healthy version for my meal delivery business.  I decided to share it with you all since it’s a great time of year for soup. I’m finding that having soup on hand (either in the fridge or frozen) is an easy quick way to have a meal when I’m short on time, feeling lazy, or not super hungry. I have a bad habit of skipping lunch and I’m finding that soup has been a good solution, especially served in a big ol’ mug. I hope you enjoy! 

Broccoli 

Cream of Broccoli Soup
 
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A healthy version of a classic soup made Whole30 compliant and paleo friendly.
Author:
Serves: 4 cups
Ingredients
  • 1 tsp olive oil
  • 3 oz leek
  • 5 oz white sweet potato
  • 1 lb 2 oz Broccoli (including stems)
  • 1.5 each cloves garlic
  • .25 tsp salt
  • 1 cup bone broth (or veggie broth)
  • 8 oz water
  • 3 oz coconut milk
  • Optional: 2 handfuls baby spinach
Instructions
  1. Dice leek into about 1 inch pieces (it doesn't have to be perfect, it's getting pureed).
  2. Chop potato into 2 inch pieces.
  3. In a large pot, saute leek in the oil to soften over medium heat.
  4. Add potatoes and garlic – reduce heat to low and sauté a couple minutes.
  5. While the veggies saute, chop broccoli into 2 inch pieces.
  6. Add all remaining ingredients except coconut milk, cover and simmer over low until completely soft.
  7. Add coconut milk (and spinach if using) remove from heat, blend and taste for seasoning.

 

Fish Chowder

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Running a meal delivery business presents a welcome challenge for tasty, creative seafood dishes. This dairy free white fish chowder is flavorful yet mild and is really easy to whip up. If you’re hesitant when it comes to seafood dishes, this is a really nice meal to try – trust me, I tested it on my husband and he is super picky about seafood. Hope you enjoy!

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Fish Chowder
 
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A healthy, dairy free, paleo version of chowder that is mild and easy to make.
Author:
Serves: 4
Ingredients
  • 1 lb white fish, cubed into 1 inch pieces
  • 2 tsp ghee or olive oil, divided
  • 8 oz onion, divided
  • 1 lb white sweet potato, cubed and divided
  • 4 oz celery
  • 4 oz carrot
  • 4 clove garlic
  • 1 cup coconut milk
  • water as needed
  • ¼ tsp salt
  • 1 pinch parsley, to garnish
Instructions
  1. Saute half the onion with oil for 5 minutes.
  2. Add half the potato, then add enough water just to cover the potatoes.
  3. Simmer until very soft, then puree with an immersion blender or in a blender then set aside.
  4. Saute remaining onion, celery, carrot, garlic in ghee/oil about 5 minutes.
  5. Add the remaining amount of potato, then the salt, and small amount water – just barely cover potatoes. Cover and gently simmer to soften the potatoes but don't overcook.
  6. When potatoes soft, add the pureed mixture back into pot, heat until warm over low heat.
  7. Add coconut milk and fish (over VERY LOW HEAT) – allow to heat just until fish is cooked, do not boil – only needs about 3 -4 mins. Fish is done when opaque.
  8. Taste for seasoning, salt as needed. Garnish with parsley.

Carrot Scallion Bison Patties

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I don’t know why I am putting carrots in everything these days, but hey it’s been a great way to get extra veggies into my food. This recipe whips up quick and would make a perfect weeknight entree or a lunch the next day. I served them over my Simple Sauteed Root Veggies , which you can cook in the pan right after you made your patties. I would suggest something else as well to serve alongside such as sautéed kale or a salad.

Carrot Scallion Bison Patties
 
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A simple, quick and healthy dinner recipe that helps you get extra veggies on your plate.
Author:
Serves: 2
Ingredients
  • 1 lb bison (or any other type of ground meat would be fine, beef, pork, chicken or turkey)
  • 1 Tbl tomato paste
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp fennel seeds
  • ¼ tsp ground cumin
  • 1½ Tbl chopped scallion greens
  • ⅓ cup grated carrots
  • 1 Tbl coconut oil or ghee
Instructions
  1. Combine all ingredients except oil/ghee in a bowl and mix until well combined.
  2. Form 6 patties.
  3. Heat a large skillet over medium heat, add coconut oil or ghee and swirl to coat pan.
  4. Place patties in pan and sear until well browned, about 5 -7 minutes.
  5. Reduce heat if they seem to be getting too dark, especially because the carrots in the mixture will burn if the pan is too hot.
  6. Flip patties and sear another 5 minutes, then reduce heat to low and finish cooking until centers are no longer pink and internal temperature reaches 165.
  7. Remove patties from pan- now would be the time to saute your root veggies right in the pan you just used. The brown bits leftover from the patties add great flavor.

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Chicken Lettuce Wraps

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This is a great recipe for using up leftovers! I had some roasted chicken from the other night and these lettuce wraps were a perfect way to use it up. You can get creative with the filling and basically use whatever you want. I think this recipe is really meant to serve as an example of a fun way to spruce up leftovers for lunch the next day: there’s no need for exact measurements- just assemble with what you have!

Chicken Lettuce Wraps
 
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Simple, healthy and tasty way to use up leftovers!
Author:
Recipe type: Lunch
Cuisine: Amercan
Ingredients
  • Leftover roasted chicken, shredded
  • Guacamole
  • Veggies of choice, I used shredded carrots
  • Sauce of choice: I used Cholula and Tessemae's Zesty Ranch
  • Salt
  • Iceberg lettuce
Instructions
  1. Trim the bottom off the iceberg lettuce so that you can pull the whole leaves off easily.
  2. Toss the chicken and veggies in a bowl with your desired sauce, plus some salt.
  3. You can add a little EVOO as well if you want and a squeeze of lemon.
  4. Lay out a lettuce leaf, spread about 1 Tbl of Guac in the center of the leaf,
  5. Add about ¼ - ⅓ cup of filling. If the leaf is too full the filling will spill out.
  6. Now, fold the leaf up like a burrito- roll and tuck the edges in.
  7. Enjoy!
  8. I made 4 rolls for myself for lunch.

 

 

Kelp Noodle & Cucumber Salad

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I’ve had this type of salad on my mind for a while, but a few variations of it didn’t quite hit the spot….. But today I made this on a whim without overthinking it and it came out pretty decent so I decided to share it. It could use more tweaking, but it’s such a simple recipe, ya’ll could mess with it as you please! It’s a great lunch salad that you could build off of- for example, top with some shredded chicken or flaked wild salmon, then add some arugula, maybe sprinkle some toasted sunflower seeds overtop for a little crunch. 

The tricky thing with kelp noodles in this dish is saving it overnight- I did some experimenting with a friend on this dish and it isn’t really a salad to store for a few days- it’s best made and then served within an hour or so. Soooo, obviously from the perspective of a personal chef, you want food that will hold well, so it’s back to the lab to figure out another version. 

In the meantime, enjoy this healthy salad on a hot summer day! The key to this recipe is all about the avocado. But then again, when is it not all about the avocado?

 

Kelp Noodle & Cucumber Salad
 
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Simple, healthy summer salad recipe using kelp noodles to keep this dish gluten-free, grain-free and dairy-free.
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 1 greenhouse cucumber
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • 2 Tbl extra virgin olive oil*
  • 1 tsp coconut aminos*
  • ½ tsp salt
  • 1 avocado, just ripe but not too soft
  • 1 Tbl fresh parsley or cilantro, chopped
  • 1 scallion, green part only, chopped
  • 2 handfuls kelp noodles, snipped in length to about 5-6 inches
  • *you may want more, adjust based on your preference for how much dressing is on the salad
Instructions
  1. Dice cucumber into ½ inch pieces and place in medium mixing bowl.
  2. Add citrus zest, juice, olive oil, coconut aminos and salt, toss to combine.
  3. Cut avocado into 1 inch pieces and add to bowl along with herbs and noodles.
  4. Gently toss the salad until noodles are coated in dressing and the avocado has softened a little but hasn't turned into mush.
  5. Adjust seasoning to taste: you may want more citrus, more salt or more of everything!
  6. Allow salad to marinate in fridge for at least 15 minutes before serving.

 

Lemony Zucchini & Kale Salad

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I whipped this salad up in less than 10 minutes right before serving it to one of my personal chef clients. It’s bright, refreshing and goes great with almost any entree. I can picture this dish being a lovely addition to a summer al fresco dinner gathering or a daytime barbecue. You could also add cherry tomatoes for a punch of color, or feel free to get creative with adding other veggies. This is one of those simple salads that can serve as a base for you to build a whole meal off of, just add a protein of choice and you’re good to go. Hope you enjoy!

 

Lemony Zucchini & Kale Salad
 
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Refreshing, simple, easy, recipe that is great for al fresco dining! You can whip this together in 10 minutes right before serving.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 4 zucchini
  • 3 large handfuls baby kale
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ¼ tsp salt plus a few pinches reserved for later
  • ¼ cup coconut cream*
  • 2 Tbl extra virgin olive oil
  • Optional Additions:
  • 4 fresh basil leaves, minced
  • 1-2 avocados, diced
  • 1 cucumber, diced
Instructions
  1. Spiralize your zucchini into noodles and place into a colander.
  2. Sprinkle the ¼ tsp salt over the noodles and allow them to sit for 5 minutes over the sink. This will draw out excess water.
  3. While zucchini sits, make dressing: in a mixing bowl combine lemon zest, juice, a couple pinches salt, coconut, olive oil.
  4. Pick zucchini noodles up out of colander, and place on a plate with some paper towels to help them dry a bit. Dab them with towels to remove excess liquid.
  5. Toss noodles in dressing, then add the baby kale, toss to combine.
  6. Optional additions can be added at this time as well.
  7. Taste for seasoning. You may want to add more lemon or a bit more salt.
  8. Serve and enjoy!
  9. *If you can't find coconut cream, just buy full fat coconut milk and scoop off some of the creamy part. YOu can also add more if you want to make the dressing creamier.

Sun Dried Tomato Gazpacho

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It’s summer and what’s more summery than tomatoes? I was playing around with gazpacho recipes for a personal chef client of mine, and settled on this idea. Sun dried tomatoes lend a deeper layer of  flavor to the soup, but you could certainly make this recipe without them. I’m all about simplicity, so this recipe is meant to be easy and approachable. If you feel like getting creative, try adding some melon, maybe some roasted bell peppers……some hot sauce or other herbs…… anything that you feel would be delicious in this tomato based soup!

 

Sun Dried Tomato Gazpacho
 
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A bright and refreshing simple summer soup. I like to add extra lemon and lime to my gazpacho right before serving to heighten the citrusy notes, but play around and make it your own!
Author:
Recipe type: Soup
Serves: 5
Ingredients
  • 3 cups fresh tomatoes, diced
  • 4 cupes cucumber, diced
  • 6 sundried tomatoes
  • 24 oz tomato puree
  • 1½ tsp salt
  • 1 tsp ground black pepper
  • Juice & zest of 1 lime
  • Handful fresh cilantro
  • 2 Tbl extra virgin olive oil
  • Optional Additions: 1 cup fresh melon such as honeydew, a little lemon juice.
Instructions
  1. Reserve 1 cup fresh tomatoes and 1 cup cucumbers for later- set aside.
  2. Add remaining ingredients, except for oil, to a blender and puree.
  3. Pour soup into a bowl, add remaing diced tomato and cucumber.
  4. Taste for seasoning, you may want more salt or lime juice.
  5. Serve drizzled with olive oil and some extra chopped cilantro.