Make your summer grilling season healthier & low carb with these collard wrapped burgers! I love to use collard greens in this recipe but if you can’t find those you can just use raw boston or iceberg lettuce for the wraps!
Brush with some oil and season with garlic powder (~1 tsp total) and a few shakes of salt and pepper
Once grill is hot, cook for 3-5 minutes on each side (shorter for beef, longer for turkey)
If you don’t have a grill; cook on a grill pan or cast iron for about the same amount of time as above!
While waiting on the meat, heat up a large stockpot of water until boiling
Holding the stem, dip the entire leaf of the collard green into the hot water and remove immediately, place on towels to dry (basically blanching without the ice bath)
Once burgers are done, remove from the grill, let cool slightly, and place on the inside of a collard green
Position the leaf on a cutting board so that the stem is facing your body and the leaf is opposite
Find where the stem meats the start of the leaf and cut off about 3-4 inches into the stem (essentially where the stem is super thick, get rid of it); cut off in an upside down V shape
Place desired toppings on burger, wrap up the sides of the leaf first and then wrap the part of the leaf closest to you over the burger, rolling the burger over itself (rolling away from your body) to wrap up the other end
Slice in half, add a toothpick and serve immediately!
This instant/crock pot recipe is super simple and great for those of you who want to ‘throw it all in a pot’ and be done! This happens to be Autoimmune Paleo (AIP) friendly-this is an anti-inflammatory elimination diet used for reactive autoimmune conditions-you can find out more about it here (PS I call it “AIP friendly” as a strict AIP diet would exclude the jalapeno, curry, chili powder) This goes great over cauliflower rice and I love it served with roasted baby bok choy for a calcium boost! Oh, and I forgot to mention-this is insanely detoxing as a meal thanks to the huge dose of fresh herbs, garlic and pungent spices; so eat up!
What you need:
3 organic chicken breasts
1 can full fat coconut milk
1 large handful organic fresh basil; save some for garnishing!
1 large handful organic fresh cilantro
1 jalapeno (deseeded unless you like a lot of spice)
1 heaping T yellow curry powder
½ tsp chili powder
1 small red onion-roughly chopped
1.5 tsp fresh grated ginger root
1 T avocado oil
4 cloves garlic
1.5 tsp salt
How you do it:
Add all sauce ingredients (everything but the chicken) to a vitamix or high powered blender/food processor (should make a thick sauce)
Add raw chicken to instant or crock pot and pour sauce completely over top
Cook in instant pot on low pressure for 10 minutes (make sure valve is switched to closed, then manually release pressure) or 3 hours on low for crock pot
Yes-you heard that right! No dairy here! Despite the lack of cheese this still has the creamy, cheesy-flavored goodness of this classic creamy soup without the heaviness of adding cream or cheese. It contains a healthy dose of fiber thanks to all the veg and is even keto-friendly! I also love this recipe because it uses both broccoli stems and florets to reduce food waste 🙂 Please make sure to use fresh dill-the flavor is necessary and it packs a punch of immune boosting trace minerals like zinc-this herb is small but mighty!
What you need:
2 cloves garlic
2-3 large stalks of celery
1 large carrot
2 tsp miso (gluten free)-optional
1 small yellow potato (about golf ball size)
4-5 cups chopped broccoli/broccoli stems-separated (I used ~3 heads)
4 cups vegetable broth
1/2 cup raw cashews-soaked in hot water at least 10 min
2 tsp apple cider vinegar
1/4 cup nutritional yeast – optional but recommended!
small handful of fresh dill
squeeze of 1/2 of small lemon
sea salt and pepper to taste
4-5 slices gluten free sourdough (I used Bread Srsly brand (this is BY FAV the best GF bread I’ve ever tasted; Schar would also likely work well)
How you do it:
Heat oven to 375
Wash/chop onion, celery, carrot and mince garlic
Drizzle about a tablespoon of avocado oil into a large soup pot, heat on low/medium
Add chopped onion/garlic; cook until translucent
Add chopped celery/carrot and stir in miso; cook until soft ~3-4 min
Chop potato and broccoli into florets (also cube up broccoli stems)
Add chopped potato and broccoli stems with a splash of broth to the pot and cover to cook on low/medium until soft ~8-10 minutes (check that it is soft enough with a fork)
While that is cooking-chop the bread into cubes, toss in plenty of avocado oil and herbs of choice (I used garlic powder and fresh parsley/rosemary but use whatever you have on hand!)
Place bread cubes on a baking sheet and bake in preheated oven until golden and crispy ~13-15 minutes; remove from oven and set aside
In a high powered blender or vitamix add 16 oz of broth, cooked/cooled veggies from pot, drained raw cashews, apple cider vinegar and nutritional yeast-blend until creamy
Reserve a large handful of broccoli florets to the side and add the remainder to the blender-pulse to blend so that some of it remains chunky
Pour the soup back into the pot with the remaining broth and reserved broccoli
Cook the soup until the broccoli is cooked (bright green/tender) ~10 more minutes
Add lemon juice, fresh dill and sea salt to taste (likely will need 1-2 tsp); add black pepper
Ladle into bowls and garnish with croutons and fresh dill!
Why do I like using monk fruit when trying to avoid added sugar? It is a natural sweetener derived from a fruit-not an artificial sweetener like sucralose or splenda. It also doesn’t trigger blood sugar spikes or reactions in your gut as other sweeteners or sugar alcohols can. My favorite thing about it? There’s some cool new research supporting that it helps improve insulin response in the body-this is a GOOD thing as we WANT insulin to respond quickly and adequately! A little goes a long way..it tastes sweeter than maple syrup or regular sugar on it’s own so use it in small amounts! I used Lankanto brand of monk fruit maple syrup for this recipe but you could also try subbing just liquid monk fruit + maple flavoring if you don’t have that!
What you need:
1 head of organic cauliflower
2 T olive or avocado oil
2 T sriracha
1.5 T monk fruit maple syrup (Lakanto brand)
1 T tamari/gluten free soy sauce or coconut aminos (for paleo/whole 30)
pinch of salt and pepper
How you do it:
Oven at 400
Whisk all sauce ingredients except cauliflower together in a bowl
Wash and chop cauliflower into small florets
Pour sauce into a large stasher bag or plastic baggie and add cauliflower
Mix well until cauliflower is fully coated
Line a baking sheet with parchment and pour coated cauliflower on top-make sure they have room and aren’t too crowded!
Bake for 30-40 minutes or until desired crispness and enjoy immediately!
As a GF gal it can be hard to find the right pasta to fit the bill but I personally have loved using lentil pastas as a replacement! I have had Banza chickpea pasta and that is less of a fav…I personally love Ancient Harvest POW lentil pasta, Chickapea brand pasta (chickpea and lentil) and this newer brand Cybele’s that I just ordered to try from Thrive Market (they only use lentils and veggies!) I like that I’m getting a punch of fiber and protein from the lentil varieties vs. the typical rice/corn based GF ones and find that they have a good bite. If you just can’t get on board with a lentil pasta try DeLallo-their GF pastas are the real deal and you wont notice the difference!
This alfredo has all of the creamy, dreamy, richness of a typical alfredo without the stomach ache after! Tip: You can DIY a healthier vodka sauce by blending roasted tomatoes into this recipe or roasted red peppers!
What you need:
1 cup raw cashews
2 cups hot water
1/2 cup coconut or almond milk (doesn’t need to be canned, just unsweetened)
3 cloves garlic (minced)
1/4 large onion (chopped)
1 T olive oil or vegan butter (can use grass fed butter if tolerated)
pinch of red pepper flakes
1/2 tsp sea salt + more to taste
pinch of black pepper
optional: lemon zest (~2 pinches)
box of GF pasta (see above for recommendations; I used Chickapea brand here)
1 pint of shiitake mushrooms
1 cup chopped lacinato/dinosaur kale
optional: fresh/dried chopped parsley or basil to garnish
For the sauce:
Boil water, pour over raw cashews and let soak for at least 30 minutes
While soaking: add 1 T vegan butter to a large saucepan with minced garlic and onion, saute on low ~ 5-10 minutes (just until golden, not browned), add red pepper flakes
Add 1/2 cup cashew soaking water + cashews to a vitamix or blender, add coconut milk, sauteed butter/garlic mixture, salt and pepper, lemon zest
Blend on high until smooth and creamy; taste and add more salt as needed
For the accompaniments:
Preheat oven to 350
Roughly chop mushrooms and kale, lay out on parchment paper on a baking sheet and spray with avocado oil spray (I like Primal kitchen brand) or oil of choice
Place veggies in the oven and set timer for 15-20 minutes, check and toss halfway through; remove once kale is crispy (basically kale chips) but not overdone (It will sound crispy when you shift it around)
Boil water and cook pasta according to box instructions, do not overcook!
Add cooked/drained pasta back into saucepan and pour alfredo sauce all over, spoon into a bowl and sprinkle with mushrooms,crispy kale and a dash of parsley.