CREAMY CAULIFLOWER + MEATBALL SOUP (GAPS-FRIENDLY)

This recipe is our family’s new favorite dish! I could make this every week and my guys would be happy. The combination of the meatballs and hearty veggies, can satisfy anyone. You really don’t miss the carbs. I used my homemade bone broth to make this dish really gut-healing and flavorful. I also added more water since you cook the meatballs in the soup and I wanted a large batch for leftovers. You can adjust the water to how much broth you prefer in your soup. Cooking the meatballs in the broth makes them moist and the veggies come out perfectly tender with a little crunch in the kale!

I pureed some of the cauliflower to add more depth to the broth. This recipe is adapted from a meatball recipe in the cookbook “The Heal Your Gut Cookbook“. If you are looking for great GAPS recipes, this is the book to have in your kitchen. I made a huge pot for leftovers. Cook once, eat twice!!!

Ingredients:

1 lb organic ground beef

1 lb ground pork (organic if possible)

2 eggs

1 qt homemade beef bone broth

3 cups filtered water

1 head cauliflower, chopped

1 bunch of kale (about 8-10 large leaves), chopped

4 carrots, peeled and chopped

1 8 oz container baby bella mushrooms, sliced

1 large sweet onion, sliced

5 cloves garlic, minced (divide in half)

2 tsp sea salt

2 tsp dried oregano

1 tsp dried basil

1 tsp ground pepper

Preparation:

Cut all of your vegetables before you begin this dish. You can even cut them the night before or earlier in the day to save time.

Add a little broth to a very large stock pot, just enough to saute half of your garlic. Cook garlic on medium-high for a couple of minutes until it becomes fragrant. Add the rest of the broth and turn up heat to bring broth to a boil.

In a large bowl, combine beef, pork, eggs, other half of minced garlic, all of the spices and mix well. Make about 1 inch meatballs and place on a tray. I use a small ice cream scoop to make my meatballs.

Once your broth is boiling, add the cauliflower and cook until fork-tender. Next, turn down heat to medium-high and puree half of your cauliflower. I use an immersion blender and just blend some of the cauliflower.

Add the meatballs one by one to the pot. Next add the carrots, onions, kale and mushrooms. Cook for about 20 minutes. Add more salt and pepper to taste. The broth and meatballs already have a lot of flavor, so we didn’t need to add more seasoning. Enjoy!

 

 

 

 

 

 

 

 

 

SATURDAY FRITTATA

fritatta

Happy New Year! I hope you had a wonderful holiday season! Our family went up to Georgia to spend time with family and get some much needed rest. Then we returned and got hit really hard with a nasty bug! We are on the mend now and looking forward to getting back to our daily routines.

So I finally found the picture that goes with this recipe, so now I can share it with you! I love making a big breakfast for my family on the weekends. I love to let my husband sleep in and wake up to the smell of bacon, fresh brewed coffee and whatever recipe I am creating in the kitchen. My husband works really hard during the week, so one of my “love-languages” is “acts of service”, so cooking is a way I like to express my love for him. I recently made this delicious, yet Candida-friendly, vegetable frittata for breakfast. If you aren’t on any food restrictions, it would go nicely with some whole-grain or gluten-free toast!

If you have a cast-iron pan, well drag it out of your cabinet or drawer and let’s get cooking! I don’t know about you, but cast-iron pans weigh a ton, so I literally drag mine out every time I use it! I chose asparagus for something different in my morning eggs and I was quite impressed with the benefits of these little green trees. They contain antioxidants, vitamin B12, high in amino acids, and are loaded with vitamins A, C, K, fiber and folate. How good is that?

Here is what I threw together to make this yummy frittata:

5 eggs, scrambled

10 asparagus spears, chopped into 1 inch pieces

1/2 red pepper, diced

4 green onions, diced

1/3 cup of goat cheese

Salt + Pepper to taste

1 Tbs Ghee (can find in health food stores)

Preparation:

Preheat oven to 350 degrees.

Heat up a medium-sized cast iron pan (or any pan that can go into the oven), on medium-high.

Add the ghee and then the asparagus and the red pepper. Saute for about 2 minutes.

Then add the green onions and cook for about a minute.

Next, add the scrambled eggs, salt and pepper to taste, and evenly spread the goat cheese over the mixture. I picked a firmer goat cheese, so it was easy to break apart.

Let the pan sit on the stove for a few minutes to cook the bottom part of the frittata.

Place the pan in the preheated oven and bake for about 10 minutes. You don’t want to overcook it. Eggs keep cooking once you take them off of the heat.

Enjoy!!

CRUNCHY SALMON PATTIES

salmon-patties

I love salmon! It’s one of my favorite proteins. It’s easy to make and loaded with so many nutrients such as Omega 3’s for healthy brain function, B12, potassium and selenium to help support your overall health. My godmother gave me one of her delicious secret recipes for salmon patties. I tweaked it and put my own twist on it. I posted this pic on my Instagram page several weeks ago, so here is the recipe as promised! My godmother baked her salmon, but I wanted a little more crunch and it was 97 degrees outside, so I fried mine in avocado oil. It’s also gluten-free and Paleo-friendly! Woohoo!!!

Make sure to purchase only wild caught salmon, not farmed. Farmed salmon is very toxic. The farmers use pesticides to ward off sea lice and antibiotics to fight infection, due to the overcrowded fish farms. Farmed salmon are also given a pigment to enhance their lack of color, called canthaxanthin. This ingredient has been found to negatively affect the pigment of the eye retina. When you consume these fish, you consume these toxins. And they don’t leave your body naturally.

Ingredients:

3 cans of wild caught salmon

2 eggs

1/4 cup almond meal

1 celery stalk + leaves, chopped

2 inches of a leek, chopped

3 Tbs fresh parsley, chopped

2 Tbs Mayo ( I use Just mayo)

1 tsp smoked paprika

1 tsp sea salt

Juice of 1/2 a lime (or lemon)

1 Tbs Avocado oil (more if needed + you can use any high smoke point oil)

 

Preparation:

Heat a large frying pan on medium-high heat. (Prepping this recipe doesn’t take long, so I usually start heating up my cast iron pan once I have gathered my ingredients.)

Drain salmon and place in a large mixing bowl.

Add the remaining ingredients (except avocado oil) and mix well.

Add the avocado oil to the pan and let it warm up for about 20 seconds.

Gently form the mixture into small patties. It will seem a little too wet, but it firms up once you start frying them. I make the patties as I cook them, that way I don’t worry about them losing shape as they are sitting out. I yielded five large patties with this recipe.

Immediately place the patties into the frying pan. Cook until golden brown and flip over and cook the other side for about the same time. It only took me about 3-4 minutes on each side. They cooked pretty fast in my cast iron pan.

Enjoy over a nice bed of greens and squeeze some extra lime juice before over the fish, before serving. I made some steamed broccoli for my little guy and he devoured it!

Bon appetite!