Chicken Soup (easiest thing ever)

Ingredients

1 cup chopped celery

1 large diced onion

1 cup cubbed carrots

1 cup diced rutabaga

2 bay leaves

2 cloves of minced garlic

1 whole (small) chicken

1 tsp salt

a pinch of thyme

a pinch of parsley

Directions

  1. Place all the ingredients in a slow cooker and cover with water
  2. After about 5 hours or just before serving, take out the chicken from the slow cooker and remove all the meat
  3. Add the chicken back to the slow cooker
  4. Taste and see if it needs more salt and pepper to taste

Note: If you don’t have a slow cooker you can do this in a stock pot on the stove top on simmer.

Variations: consider potatoes, wild rice, or white rice! Right before serving you can add a can of coconut milk and 3 tablespoons of curry paste for a spicier version. Often I will make a large pot of chicken soup and then add the curry the next day to change things up and make it feel like a whole new meal.

Enjoy!

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Zoodles With Feta and Cherry Tomatoes

Ingredients

2 cups cherry tomatoes, quartered or halved

1 small onion chopped

3 TBSP olive oil

Juice of 1 lemon

3 TBSP chopped fresh basil

3 medium zucchini -spiralized

2 cloves garlic, chopped

½ cup of cubed or crumbled feta cheese

¼ teaspoon crushed red pepper flakes (or more if you like it HAWT)

½ tsp salt or to taste

⅛ tsp pepper or to taste

Instructions

  1. Use a spiralizer to make zucchini noodles. (or you can just julienne them if you don’t have a fancy spiralizer)
  2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. 
  3. Toss in the onions and sauté until golden, add the tomatoes
  4. Add the garlic and cook, stirring frequently until fragrant, about 30 seconds (you don’t want it to burn).
  5. Now add the zucchini noodles, and the salt, pepper and red pepper flakes, sauté about 4 minutes, 
  6. Squeeze your lemon over the pan but be careful of escaping seeds. 
  7. Remove from pan and serve topped with feta and fresh basil and drizzle the last tablespoon of olive oil

Here is a video I found called “Tips for Spiralizing Vegetables”. Check it out.


Mouthwatering Turkey Burgers

Get ready for BBQ season because you are gonna love these turkey burgers…

Ingredients
2 lbs ground turkey
2 eggs
2 cloves garlic, minced
1/4 cup red onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup feta cheese, finely chopped (omit this if you don’t do dairy)
1 tbsp dried oregano (or 1 tbsp fresh)
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Preheat grill to medium heat
  2. Place all ingredients in a bowl and mix to combine
  3. Form into patties (it’s not east with turkey so a burger maker tool works well here)
  4. Grill on both sides for about 5 minutes or until cooked well on the inside

Enjoy 🙂

Variations

I have done these in the oven on 375 for 30 minutes flipping the burgers over mid way.

These work well with sun-dried tomatoes and mozzarella for a bit of a change.

This recipe also works with beef although I would use cheddar instead of feta in that case. 

These freeze so well cooked or raw. When we go camping we will often pre-cook these patties and then freeze them, then we can just pop them on the grill for a few minutes to heat them up and VOILA hot turkey burgers while camping!

Happy Grillin’


low carb buns

Low-Carb BUNS

Ingredients

1 cup coconut flour

2 TBSP baking powder (gluten free version if you can)

4 TBSP psyllium husk powder (try to get the version that is a little flakey and less ground)

½ tsp salt or Herbamare 

Other dry seasonings of your choice- see below for variations

6 large eggs

6 TBSP olive oil

2 TBSP apple cider vinegar

1 cup boiling water (more or less depending on the consistency)

Directions

  1. Preheat the over to 375 degrees F
  2. Place all of the dry ingredients into a medium bowl and stir to combine
  3. In a separate larger bowl whip the eggs and olive oil well
  4. Combine the wet ingredients to the dry and mix well with a fork
  5. Mix in the apple cider vinegar and stir to combine
  6. Now, add the hot water a little bit at a time until it is moist but not too wet, it should be fluffy and light but not soupy, kind of like moist play-dough. 
  7. These can be formed into “buns” on a parchment lined baking sheet, placed in muffin cups, silicone shapes, or cooked as a full bread loaf. 
  8. Place in the hot oven and REDUCE heat to 350 degrees. 
  9. If making this in muffin cups cook for 26 to 30 minutes. 
  10. For a whole bread loaf cook for 35 to 40 minutes, or until firmer on the inside and golden brown on the outside. 

Variations

Certainly, there are a ton of possible variations to this recipe you can add flavourings that are dry to the dry mix or, alternatively you can just add them at the end, here are a couple of variation ideas for you to try:

  • 1 tsp of chilli powder and some red pepper flakes for a kick
  • 1/2 cup of shredded cheese, 1 tsp dehydrated chives
  • 1/2 tsp onion powder, ½ tsp of garlic powder, ½ tsp dehydrated chives and topped with sesame seeds
  • 1 tsp crushed rosemary and ½ cup chopped olives

In addition to the above mentioned variations, you can also experiment yourself and if you do please leave a comment here. I have always wanted to SWEETEN these buns by adding swerve and cinnamon to the recipe. I haven’t done this so you might have to experiment to find the right measurement – my guess would be 3 TBSP swerve and 1 tsp cinnamon. If I did make these sweet I would likely substitute the olive oil for butter or  coconut oil to improve the flavour. If you try this let me know and be sure to take a pic and tag me on Instagram or Facebook please! 

Happy baking


Almond-Cacao Energy Balls

Ingredients

  • ½  cup walnuts (or any other nut you have on hand)
  • ½  cup almonds
  • 3 TBSP cacao powder
  • 1 pinch of ground vanilla bean
  • ½  tsp cinnamon
  • ½  tsp sea salt
  • 2 TBSP almond butter
  • 4 TBSP cold water
  • 12 medjool dates pits removed 
  • ¼  cup unsweetened shredded coconut 
  • 4 tablespoons protein powder (I used collagen powder from Vital proteins) 
  • sliced almonds broken up with the back of a spoon for rolling in 

Instructions

  1. If the dates are hard, once the pits are removed and they are roughly chopped, place them in a bowl of warm water for about 10 minutes to soften.
  2. Once your dates are soft, place all ingredients (except the almond butter) in a food processor and mix until well combined.
  3. Add the almond butter and blend until a thicker dough-like consistency forms (about 2-3 minutes)
  4. Form with your hands into equal-sized balls, roughly 1 inch in diameter.
  5. Finish by rolling balls in chopped slivered almonds.

Alternatives

You can roll the balls in shredded coconut, or any other slivered nut.