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Best Veggie EVAH!
Hey Hey Diva friends!
As I go through my Autoimmune protocol training there is a heavy focus on nutritional approach for management and healing. While it's obviously very specific for autoimmune conditions with lots of science and targeting for treating those diseases, much of the information is generally beneficial for all health too...
So of course, it reinspired me to get more nutrition and more vegetables into our daily meals. Patrick and I then found ourselves at WholeFoods a few weeks ago and I stood in the produce section looking for new vegetables to try in an effort to diversify our nutrient intake as much as possible....this led me to discover an amazing root vegetable called sunchokes.
My friends, if you've already known about these amazing roots WHY DIDN'T YOU TELL ME?! And if you don't....I'm going to share the deliciousness!
Jerusalem artichoke (sunchoke) is a root vegetable related to sunflowers. They are rich in potassium, iron, vitamin C and....flavor.
Similar in appearance to turmeric or ginger, you might think they need to be peeled, but happily, the skin is edible. You can eat them raw or cooked!
Patrick googled how to cook them and since it was SO delicious, we haven't tried eating them any other way yet. The recipe we use is below!
Ingredients:
- As many sunchokes as your grocery has :)
- Olive Oil
- Pan that can go on the stove and in the oven
Directions:
- Turn the oven on to 375
- Slice the sunchokes in half
- Fry them in olive oil for 5 minutes, sliced side down
- Transfer them from the stove top to the oven for 42 minutes
- Let them cool and enjoy warm and crispy!
This way of cooking them leaves you with a crispy outside and soft inside. It's similar in taste and texture to potatoes! We haven't tried salting or seasoning them but I'm sure there are many ways to enjoy these simply delicious veggies.
Have you tried them yet? If so, what's YOUR favorite recipe?
Slices Sunchokes
A batch frying in oil and a batch ready to go in the oven! (You can use one pan if it's big enough)
Easy Shepherd's Pie
Hey Hey Diva friends!
MARCH 2nd?! Where did February go? Well, the weather might be crazy warm for February, but it's still winter in my book and everyone needs a good Shepherd's pie in their back pocket.
Due to some food sensitivities ( chicken, cinnamon and cinnamon) I've avoided making it for awhile. But when my husband asked for it recently I decided to make it work!
We found it thoroughly delish! p.s. I said "easy" because I even incorporate frozen veggies - woohoo!
Ingredients:
- 1lb grass-fed beef
- 3 heads of cauliflower
- Grass-fed butter
- 1 large yellow onion
- 4 stalks celery
- Frozen peas
- Frozen lima beans
- olive oil
- garlic
- salt
- pepper
- ground cloves
- ground nutmeg
- Bone broth (turkey, beef, chicken)
Directions:
- Cut up and steam the cauliflower until soft. Set aside.
- Turn the one to 350 and set aside a 13.x baking dish
- Meanwhile, heat up a large skillet and pour 1-2 TBS olive oil
- Chop the onion and place it in the skillet. Cook until it starts to become translucent.
- Chop 2-4 garlic cloves and celery and add to the onion mix
- Pour 1/2 a bag of frozen peas and 1/2 a bag of frozen lima beans into the onion mix.
- Continue stirring and mixing as all the veggies cook through.
- Add the spices to taste
- Add the beef and cook it until browned through.
- Meanwhile melt 2TBS butter in the microwave
- Pour 1/2 cup broth into the onion mix and cook just long enough to mix and heat through.
- Pour the beef mix into the baking dish
- Add your cauliflower and melted butter to a food processor - blend until smooth. If you need a little more liquid, splash some extra broth into the processor and continue to blend.
- Spread the cauliflower on top of the beef mix and place it in the oven
- Cook for 1 hour or until the cauliflower is nicely browned.
- Enjoy!
Easy Paleo Spaghetti
Happy Monday!!!! Sooooo who doesn't LOVE spaghetti? I think it's one of the top recipes that people dread giving up when they look into eating healthy, trying Whole30, going gluten-free or living the paleo lifestyle. But lucky YOU I'm here to tell you you don't need to suffer.... there are several different ways I make this dish now and I don't miss the "original"! Here's just one version that I think you might enjoy :)
Ingredients:
- 1 pound grass-fed ground beef or bison
- 1 Jar organic spaghetti sauce with no sugar added. Read the individual labels or check out the brand I used below!
- Mushrooms
- Zoodles (spiraled zucchini and/or squash)
Directions:
*I used premade noodles from Whole Foods. If you have a spiralizer, you can get a few zucchini and squash and make the noodles yourself.
1. Heat up the zoodles with some coconut oil until tender
2. Meanwhile, in a separate pan brown the beef.
3. When the zoodles are done, strain them in the sink and use that pan to heat up the spaghetti sauce.
4. Chop up the mushrooms and add them into the sauce.
5. Add the meat to the sauce, heat through, and serve on top of the zoodles!
Be as creative as you want with this! dd your favorite spices, make your own meatballs, go crazy! I think next time I will cook the noodles in olive oil and fresh garlic to add some extra flavor!
