1 Can White Beans (Drained & Rinsed)
1 Cup Corn
1 Cup Peas
1 Cup Chopped Green Beans
1 Cup Chopped Carrots
1 Bushel Chopped Escarole (Washed & Chopped) set this aside
1 Cup Chopped Onions (Sauteed)
4 Minced Garlic Cloves (Sauteed)
1 32oz Container Organic Chicken Stock
1 32oz Container Organic Vegetable Stock
1 Tbls Oregano
1 Tbls Basil
1 Tbls Thyme
1 Tbls Parsley
1/2 tsp black pepper
1/2 tsp white pepper
salt to taste
*** Substitute the Organic Chicken Stock for another vegetable stock and you have vegetarian soup***
*** You can add 2 backed chopped chicken breast and have a great chicken soup***
In a large pot saute garlic and onions with olive oil until translucent. Add both stock's,all the spices, and all vegetables (with the exception of the escarole). Let this simmer for 10 minutes and then add the chopped escarole. Simmer an additional 15 minutes and serve.
Note:
To make life even easier just add all of the ingredients to a crock pot and simmer on low 4-6 hours!
In a large saute pan heat 2 Tbs olive oil and add shallots, garlic, mushrooms and green beans. Stir until the beans are lightly covered with oil and garlic then reduce heat, cover. Let mixture simmer for 5 minutes. Add almond milk, chicken stock. Bring mixture to a light boil, reduce heat and slowly stir in flour (very slow to avoid clumps). Poor mixture in a baking dish, add onions to the top and bake 15 minutes at 350 degrees.
optional (hand full of mini marshmallows shhhhh don't tell)
Preparation Bake sweet potatoes for 90 minutes or until sharp knife slide easily all the way through. Cut sweet potatoes in half and remove filling. Place filling into a large bowl. Add maple syrup, cinnamon, & clove. Beat until smooth, about 10 minutes. Place mixture into pie dish and place in refrigerator to cool ( I always make mine the night before). Remove from refrigerator and add a layer of pecans to the top (add marshmallows if you want but only a few). place in oven for 20 minutes at 350 degrees or until heated.
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided 1 cup chopped Shallots 1 sweet apple, such as Honey Crisp 1/2 cup fresh cranberries smashed 1 teaspoon chopped fresh thyme, plus 1 sprig, divided 3/4 teaspoon salt, divided 3/4 teaspoon freshly ground pepper, divided 1-1 1/4 pounds pork tenderloin, trimmed 2 cloves garlic, peeled 1/2 cup applejack or apple brandy 2 cups apple cider 2 teaspoons cornstarch 2 teaspoons Dijon mustard
PREPARATION
Preheat oven to 450°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and cook, stirring, until beginning to soften, about 3 minutes. Add apple & cranberries, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
Spread the apple & cranberry mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add apple cyder, thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
We’re into our first real week of getting real with ourselves and changing our
lives.I’ve brought you a few videos
already to help guide you through that beginning.There was learning to overcome your fears and
taking the small steps toward a better life.We’ve discussed ways to save a little money, especially when you dine
out and other simple ways to cut costs on your grocery bill.Along with lifestyle changes for a better life,
we also need to think about the food that we are putting into our body. What benefits it has for us, how it will fuel
our bodies and keep us full and energetic throughout the day.
I will be sharing recipes with you that I use in my daily life to help
you start to make those positive changes for your body.They will be amazing, simple, and packed with
flavor.And the best part is they will
be homemade and not full of the garbage that processed store bought foods are
loaded with!If you ever have any
questions about the content of this blog, either videos or recipes, leave a
comment below or follow my Facebook page and leave me a comment there and I
will happily help you out!
I’m here to help, no matter what stage you are at in your journey to
getting fit and healthy!
So today, since we just got done celebrating Thanksgiving last week, I
thought it would be a great opportunity to show you what you can do with those
leftovers!I have a delicious turkey
soup recipe for you, and it comes with directions on how to make your own stock
from the turkey bones!!Enjoy!
Homemade Turkey Stock
and Soup
STOCK:
Turkey meat trimmings and bones
3 carrots
2 yellow onions, chopped
2 celery sticks, chopped
3 bay leaves
1/2 tsp. white pepper
1/2 tsp. black pepper
1. Take your turkey bones and trimmings and place them in a large crock pot (remove
as much meat as possible, you will need 3-4 cups
of meat)
2. Peel and chop your carrots.Place the
chopped carrots in the fridge and add the peels to the crock pot.
3. Add celery, onions, bay leaves, and peppers to your crock pot.
4. Fill pot with water and cook on medium heat for 12-18 hours.
5. Put strainer over a large stock pot and drain your crock pot into the strainer
and slowly stir the contents of your strainer (the bones
will be grey/white and clean of meat).
6. Discard the contents of the strainer and place the stock pot filled with
liquid in the fridge for 2-4 hours.
SOUP:
3 carrots chopped (in your fridge)
3 celery sticks chopped
2 white onions chopped
1 cup corn (1 drained can works)
2 cups chopped green beans
1 cup FRESH chopped mushrooms
1/4 tsp. black pepper
1/4 tsp. white peppers
1/4 tsp. oregano
1/4 tsp. parsley
3-4 cups chopped turkey meat
1. Remove pot from fridge and skim off
all fat from the top.
2. Bring liquid to a boil and boil 30
minutes
3. Reduce heat to simmer
4.Add soup ingredients
5. Simmer 15 minutes or until vegetables
are tender.
6. Ladle hot soup over a serving of
brown rice or whole wheat pasta.It is
best not to add the noodles to the soup pot since they
will absorb the broth and dissolve into the soup.
.jpg)
