Garlic Scape Pesto

Garlic Scape Pesto

What the heck is a garlic scape, you ask?  It’s a funky little vegetable that is commonly found at farmers markets this time of the year! (early summer)  I received this in my CSA from Stillman’s farm last week.  It has a delicious garlicky flavor and is actually tolerated much better than regular garlic for people with IBS (irritable bowel syndrome) being that it is supposedly lower in FODMAPs than the latter (discard the bulb and just use the green part for IBS-ers).  The picture above shows the scapes (looks similar to a curly green onion) and you can use the majority of the scapes (I just discard a little of the thick end and the skinny part after the bulb-use the rest!)  The curlier the scape the better the flava!

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What you need:

  • small bunch of garlic scapes (~7-8 scapes)
  • 1 bunch of fresh basil
  • 1/4 cup chopped walnuts or pine nuts
  • Juice of ½ lemon
  • 1/2 cup olive oil
  • sea salt to taste

How you do it:

  1. Chop ends off of garlic scapes and roughly chop into ~2 inch pieces
  2. Throw all ingredients into a food processor or bullet blender and blend on high
  3. You may add more olive oil as needed to thin out if preferred
  4. Serve or store in a glass container in the fridge for a week (freezes well too!)

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^Garlic scape pesto tossed in spinach/white bean gluten free noodles (I found these noodles when I was visiting Michigan as they are made locally but also found that they are sold on amazon!); also tossed in local tomatoes, pattypan squashes, zucchini and some jumbo shrimps!

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Eggplant Fries with Tahini Dressing

Eggplant Fries with Tahini Dressing

These fries are a fabulous side dish to go along with any summer BBQ!  Making my favorite veggies into fries is a go-to move for me and these came out delish-soft and tender on the inside with a slightly crispy outside!  I love this tahini dressing recipe-it is a staple in my home for salads and putting on every kind of roasted veggie ever!  It is candida friendly (free of sugar and vinegar) and FODMAP diet friendly therefore great for anyone with gut troubles-especially bloating.  I will add water to the recipe until it’s the consistency I’m looking for at that particular time-it’s very versatile!

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What you need:

1 large eggplant
1 T tahini
1 lemon-juiced
~½ tsp garlic powder (can also use fresh garlic)
Sea salt/pepper to taste
Avocado oil

How you do it:

  1. Preheat oven to 425°
  2. Chop ends off the eggplant and then chop into fries (roughly 1/2-3/4 inch thick-like steak fries)
  3. Spread out fries on a lined baking sheet (use parchment or silicone liners)
  4. Toss in a few (generous) glugs of avocado oil and season with salt and pepper (eggplant absorbs the oil easily so make sure to use enough)
  5. Place in the oven for 15 minutes
  6. Toss the fries and set for another 10-15 minutes or until golden around the edges and soft when pierced with a fork
  7. Remove from the oven and let cool slightly
  8. For the Tahini Dressing: Whisk together in a bowl: tahini, lemon juice, garlic powder and salt/pepper to taste
  9. Whisk in water until at consistency desired-I like to be similar to a creamy ranch dressing thickness so I can drizzle it over the fries but you can also dip them into it!
  10. Optional: Garnish with chopped fresh parsley

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Mint Pea Soup

Mint Pea Soup

This recipe screams springtime!  Although this combo of flavors may not be your first thought when making a pea soup it is packed with flavor and a great way to surprise your taste buds.  This recipe is thanks to one of my best friends who was inspired by the food on her recent trip to South Africa and we made this upon her return.  I love this served as an appetizer when trying to impress some guests 🙂 or it goes great with roasted chicken and veggies as a sauce to add a punch of flavor (I would recommend asparagus and roasted summer squash).  Peas are packed with fiber and a very good source of vitamin K-important for bone building and strength!

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What you need:

  • 12 oz organic frozen peas
  • 1 small onion
  • 1 can full fat coconut milk
  • small handful of fresh mint
  • vegetable broth or water
  • coconut oil

How you do it:

  1. Chop and saute onion in a pan with 1-2 tsp coconut oil
  2. Once translucent, add frozen peas and cook until soft
  3. Add 1/2 can coconut milk and roughly 1/2-3/4 cup of broth or water and bring to just simmering
  4. Add handful of fresh mint, salt and pepper to taste and blend immediately (don’t let mint sit as it will brown as it heats up; use an immersion blender or a standard one-whatever you have!)
  5. Add more liquid as needed until pureed consistency
  6. Serve with a drizzle of olive oil (makes roughly 2-3 servings if using as a soup)

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Tip: Store fresh mint in a jar filled with water in the fridge to boost shelf life; cover loosely with a ziploc or stasher bag as this helps it keep longer

Crispy Rutabega Fries

Crispy Rutabega Fries

While you may have never cooked with rutabegas before I highly recommend you start!  These root vegetables are a powerhouse of support to your gut microbiome. First off, they are a rich source of fiber and magnesium helping to prevent and ease constipation.  Speaking of fiber, these as well as many other root vegetables contain prebiotics-a type of plant fiber that acts as food for your gut bacteria (ie probiotics).  This helps keep our gut environment healthy and alive:)  It is also a functional food in the sense that it is naturally anti-fungal and therefore helps fight off any candida or yeast overgrowth in the body.  Feeds the good bacteria and kills the bad bugs?  Yes please!  You will love my healthified variation on the typical french fry below and your gut will thank you.

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What you need:

  • 1 Rutabega
  • Avocado or coconut oil
  • Paprika,dried parsley, garlic powder, pepper, sea salt

For those of you wondering….this is a rutabega:

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I recommend looking for them in the section of the store where the parnsips/turnips or other root veggies are.  You can always ask the workers in the produce section:)

How you do it:

  1. Preheat oven to 375; wash and peel rutabega
  2. Cut off each end and then stand up on the flat side to cut in half
  3. Cut rutabega into fries-roughly 1/2 inch thick each
  4. Toss in avocado oil (~1-2 T) on a lined sheet pan
  5. Coat with spices above (I tend to just shake a bunch of spices on without measuring but I would recommend roughly 1 tsp paprika, parsley, garlic powder + 1/2 tsp salt and pepper each
  6. Bake for ~25 minutes or under golden and crisping around the edges

Tip:

 

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Winter Greens Salad

Winter Greens Salad

This salad is a great last minute “I need to throw together something amazing to bring to the potluck” dish; it’s beautiful to look at and tasty to eat!  I love making my own dressing to avoid all of the junk that comes in the store-bought varieties.  The bright colors in this salad all offer different phytonutrients to help your body fight off everything from colds to cancer.  Pomegranate is one of the most potent natural antioxidants there is!

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What you need:

  • 1 container of organic mixed greens
  • 1/2 cup pomegranate seeds
  • 1 medium delicata squash
  • 1/2 cup walnuts
  • 1-2 T avocado oil

For the Dressing:

  • 1 clove minced garlic
  • 1 T dijon mustard
  • 1/4 cup raw apple cider vinegar (I use Braggs for probiotic benefit)
  • 1/3 cup extra virgin olive oil
  • squeeze of half a lemon
  • sea salt and pepper to taste

How you do it:

  1. Preheat oven to 400
  2. Thoroughly wash the outside of the squash and cut off each end; cut in half lengthwise and scoop out seeds (you can save these for roasting to reduce food waste!)
  3. Cut the squash halves into roughly 1/2 inch slices and spread onto a baking sheet-toss with avocado oil and a smidge of salt/pepper
  4. Roast squash in the oven for about 15 minutes and then flip each half moon over; bake for another 10 minutes or until golden around the edges and soft on the insideIMG_7208
  5. Optional: Toast walnuts by pouring into a large shallow pan and cooking on low heat until fragrant; this happens quickly so make sure to keep an eye on it!
  6. Combine all dressing ingredients in a mason jar and shake to combine
  7. Add greens to a large bowl and toss in the dressing; top with delicata squash, pomegranate seeds and toasted walnuts; serve immediately!

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Turmeric Chicken Soup

Turmeric Chicken Soup

There’s nothing better than homemade chicken soup for warming up those cold Boston nights!  I like to use my own slow cooked bone broth for this recipe-I usually keep a stash in my freezer for soups or when my gut needs an extra boost.

To make bone broth: I’ll add an organic rotisserie chicken carcass to the crockpot for 24-48 hours with organic veggies and a dash of apple cider vinegar.  Bone broth provides healing minerals and collagen to support gut integrity and healthy hair, skin and nails!

When I don’t have time for that I use store-bought organic chicken or veggie stock for this-be sure to make sure it’s labeled gluten free if you’re celiac!  I recommend adding a few scoops of Vital proteins gelatin or collagen if you can’t use bone broth for gut healing benefits.  Turmeric is great for reducing inflammation in the body and boosting overall immune function-the black pepper and heating process will enhance it’s effects:)

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What you need:

  • 1T avocado oil or ghee
  • 2 cloves minced garlic
  • 1 small onion chopped
  • 4 large organic carrots peeled/chopped
  • 4 stalks of organic celery
  • 3 organic raw chicken breasts (can also use 2 cups shredded cooked chicken if you want to skip the cooking step)
  • 1/2 cup organic peas (frozen or fresh)
  • 2 tsp ground turmeric
  • 1/2 cup brown or wild rice (dry)
  • 4 cups organic broth (bone, chicken, vegetable)
  • salt and pepper to taste
  • Optional: kale chips, chopped fresh kale/spinach for wilting at the end

How you do it:

  1. Add oil or ghee to a large pot and turn on low; add garlic, onion and saute for about 1-2 minutes
  2. Add chopped carrots and celery and cook slightly-just for 1-2 minutes
  3. Add 4 cups of broth and add raw chicken breasts directly to the pot
  4. Bring to a boil then cook over medium heat until chicken is cooked through ~roughy 10-12 minutes (I would keep a watchful eye)
  5. Once chicken is cooked remove each breast, shred and add back to the pot
  6. Add peas, ground turmeric and rice; add about a cup of filtered water (rice will absorb lots of water)
  7. Allow pot to simmer on low for another 20-25 minutes until rice is cooked through
  8. Add salt and pepper to taste and serve!

Tip:

  • I like to top off with crispy kale chips or wilt in some extra greens before serving
  • My favorite bread to enjoy with this soup: Bread Srsly rolls-these are amazing GF/DF sourdough rolls with supa clean ingredients!
  • If you replace the rice with cauliflower rice instead this recipe is AIP (Autoimmune Paleo) friendly!

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Carrot Butternut Ginger Soup

Carrot Butternut Ginger Soup

Think carrot ginger + butternut squash soup combined!  I love soups because they’re the best way to sneak in extra veggies and reap all of the nutrients they have to offer!  I like to top this soup with nitrate/nitrite free bacon crumbles or the “chickpea croutons” from my kale caesar recipe.

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What you need:

  • 1 average sized butternut squash
  • ~1 T avocado oil-divided
  • 1 small onion-diced
  • 3 cloves garlic-minced
  • fresh ginger root, roughly 1 inch piece minced (can use more if you love ginger)
  • 6 organic carrots-peeled
  • 4 cups of vegetable stock or filtered water
  • sea salt to taste
  • optional: 1/2 cup full fat canned coconut milk (I like Trader Joes Organic)

How you do it:

  1. Preheat oven to 400
  2. Cut butternut squash in half the long way, scoop out the seeds and drizzle the flesh with roughly 1/2 T avocado oil
  3. Place the squash flesh side up on a baking sheet and bake for 50-60 minutes or until fork tender
  4. While cooking the squash, chop carrots into bite sized pieces
  5. Coat the bottom of a large saucepan with the remainder of the avocado oil (can also use ghee if you prefer)
  6. Add the onion and garlic to the pot and saute on low for 2-3 minutes, add minced ginger
  7. Add chopped carrots and butternut squash to the pot (scoop out squash in chunks once cooled and discard skins)
  8. Add vegetable stock to just cover the veggies, bring to boiling and then simmer ~15 minutes (until carrots are cooked through)
  9. Shut off heat and cool soup a bit then use an immersion blender to puree soup completely
  10. Add salt to taste
  11. Optional: Add 1/2 cup coconut milk to increase richness; add toppings of choice

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