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:

1. Cut up and steam the cauliflower until soft. Set aside.
2. Turn the one to 350 and set aside a 13.x baking dish
3. Meanwhile, heat up a large skillet and pour 1-2 TBS olive oil
4. Chop the onion and place it in the skillet. Cook until it starts to become translucent.
5. Chop 2-4 garlic cloves and celery and add to the onion mix
6. Pour 1/2  a bag of frozen peas and 1/2 a bag of frozen lima beans into the onion mix.
7. Continue stirring and mixing as all the veggies cook through. 
8. Add the spices to taste
9. Add the beef and cook it until browned through.
10. Meanwhile melt 2TBS butter in the microwave
11. Pour 1/2 cup broth into the onion mix and cook just long enough to mix and heat through.
12. Pour the beef mix into the baking dish
13. 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.
14. Spread the cauliflower on top of the beef mix and place it in the oven
15. Cook for 1 hour or until the cauliflower is nicely browned.
16. Enjoy!

Seasonal Butternut Squash Soup

Hey hey diva friends!

Just because I'm currently on a hiatus from winter squash, doesn't mean YOU should suffer. I LOVE the flavor of butternut squash! So sweet and savory at the same time!

 This soup is so tasty and nutritious. A good soup does wonders for the body and soul. Soups offer a certain comfort that other foods lack. They’re also a vehicle for nutrient dense ingredients!

Butternut squash is an excellent source of vitamin A and one of the healthiest starches you can get. It’s got a gentle sweetness to it which pairs well with a bold curry flavors and embraces the sweetness of apple. Apple and butternut squash naturally compliment each other. They’re harvested at the same time of year, they’re both high in fiber. When Fall comes around this is one of the first soups I whip up. It’s become a staple in my house and I hope you’ll enjoy it just as much.

Ingredients

• 1 Tablespoon olive oil or coconut oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 Tablespoon curry powder
• 1 lb butternut squash, cut into cubes
• 3 granny smith apples, cut into cubes
• 1 litre homemade chicken stock
• 1 tsp sea salt
• 1 tsp thyme

Directions

1. Heat oil in a large pot, add onions and garlic and simmer until golden. Add curry powder, salt,  butternut squash and apple chunks and cover with chicken stock. Allow to simmer for about 30 minutes until butternut squash is soft. Use an immersion blender or add to your blender in batches to create a smooth creamy consistency, enjoy!
2. Add all ingredients to your blender and process until super smooth.

If you’re seriously interested in getting healthy, restoring your digestion and boosting your energy then check out my new comprehensive program Get Gutsy With Me.In the program you get a ton of delicious satisfying recipes as well as strategies that will help rebuild your intestinal flora, plus support, fun, and coaching from me!

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What's your favorite soup recipe or fall favorite? Comment below!

Bye for now!