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.

GLUTEN FREEDAIRY FREEPALEOWHOLE 30VEGANSUGAR FREECANDIDA-FRIENDLY

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

GFG Enjoy! Signature

Kale Caesar Salad with Chickpea Croutons

Kale Caesar Salad with Chickpea Croutons

This is my lightened up take on the classic.  When I have busy weeks at work, I like to round out this meal with chopped organic rotisserie chicken and cubed avocado.  This is  a great addition to your weekly meal prep or can be doubled and made for a potluck!

GLUTEN FREEDAIRY FREESUGAR FREEVEGAN

What you need:

  • 1 head of organic kale-dinosaur or lacinato
  • 1 head of organic romaine lettuce
  • 1/2 pint organic grape/cherry tomatoes
  • 1 can of organic chickpeas-drained/rinsed
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • ~1 T avocado oil
  • For the dressing:
    • 1/2 cup raw cashews-soak overnight or for an hour in hot water
    • 1/4 cup water
    • 2 T olive oil
    • squeeze of half a lemon
    • 1/2 T dijon mustard
    • 1-2 cloves garlic minched
    • 1/2 T gluten free Worchestershire sauce
    • salt and pepper to taste
  • optional: nutritional yeast

How you do it:

  1. Preheat oven to 400; dry off chickpeas and toss in avocado oil and seasonings
  2. Spread chickpeas on a cookie sheet and roast for ~25-30 minutes; you may want to toss them around halfway through cooking; remove once golden and crispy (they continue to cook a bit once removed out of the oven)
  3. To make the dressing: drain cashews and add them into a blender with all other dressing ingredients; blend until smooth
  4. Wash and dry lettuce/kale; destem kale leaves and chop all greens-place in a large bowl
  5. Wash and chop tomatoes into halves-add to bowl
  6. Toss dressing well all over greens and tomatoes
  7. Layer chickpea “croutons” over dressed salad and top generously with nutritional yeast, serve!

GFG Enjoy! Signature

Dressing recipe adapted from oh she glows

Tip: Avocado oil and coconut oil should be used for roasting and high temperature cooking vs. olive oil. Olive oil has a low smoke point meaning that it is at its burning point much sooner than other oils and becomes a fat that is not longer healthy for us-use olive oil as a “finishing oil” topped over cooked veggies or added to salads:)

My favorite Detox Soup (Bieler’s broth)

My favorite Detox Soup (Bieler’s broth)

This broth is an age-old remedy used to help detoxify the liver and up-regulate the body’s natural detoxification pathways.  This recipe is taken from the cookbook Nourishing Traditions by Sally Fallon.  As told in the cookbook, Dr. Bieler describes that this combination of vegetables helps alkalinize the body and restore sodium and electrolyte balance.  This is a great thing to incorporate daily to help revamp after a rougher weekend or when your gut needs a little TLC!  I like to stir in some collagen peptides and chopped avocado and sip in a mug:)

GLUTEN FREEDAIRY FREECANDIDA-FRIENDLYSUGAR FREEVEGANWHOLE 30PALEO

What you need:

  • 4 organic zucchini (diced)
  • 1 pound trimmed organic green beans
  • 2-3 stalks organic celery
  • 1 bushel organic parsley
  • 4 cups filtered water
  • sea salt to taste

How you do it:

  1. Add all ingredients to a large soup pot
  2. Bring to boiling and then simmer until veggies become soft (~15 minutes)
  3. Blend with an immersion blender or in portions in a blender, serve warm

Tips:

-I like to add the juice of half a lemon and sea salt to taste before serving

-Freezes well in freezer bags for a few months (I like to store in my eco-friendly stasher bags)

GFG Enjoy! Signature

Mediterranean Seven Layer Dip

Mediterranean Seven Layer Dip

This is the best gluten free & dairy free dip of all time!  I love that this fulfills all of my friends and I in our diet specifications while also being super clean.  You can easily make this completely grainless as well if you omit any crackers and just serve veggies on the side.  Regular greek yogurt can be subbed in if dairy can be tolerated:)

GLUTEN FREEDAIRY FREEVEGAN

What you need:

  • 1 container of hummus-you can either use store bought or make your own
  • 1 5.3 oz container of plain dairy free yogurt (I like Kite Hill)
  • 1 clove minced garlic
  • 1 T chopped dill
  • 1/3 cup chopped cucumber
  • squeeze of 1/2 lemon
  • 1-2 medium chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup chopped kalamata olives
  • dairy free yogurt-I like Kite hill plain or greek plain
  • 1/2-3/4 cup walnut haves
  • a few T chopped parsley

How you do it:

  1. Pour walnuts into a large pan and toast over low heat-this is a quick process so keep a watchful eye!  Roughly chop once cooled
  2. Make the tzatziki: combine yogurt, minced garlic, dill, cucumber and lemon juice
  3. Spread hummus all over the bottom of a round or square dish
  4. Layer the tzatziki over the hummus layer, then top with the tomatoes
  5. Add the scallions over the top of that and then the artichoke hearts
  6. Next sprinkle over the chopped olives and then the walnuts.
  7. Garnish with parsley overtop.
  8. Serve with carrots, radishes, endives, peppers and crackers of choiceGFG Enjoy! Signature

Quick 7 layer guide- Layer the dip in the following order: hummus, tzatziki, tomatoes, scallions, artichoke hearts, kalamata olives, toasted walnuts

Adapted from thefeedfeed.com