Mitochondria Miracle Soup

Mitochondria Miracle Soup

 

 

Print Recipe
Mitochondria Miracle Soup
Mitochondria Miracle Soup | SavingDinner.com
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Mitochondria Miracle Soup | SavingDinner.com
Instructions
  1. In a large soup pot*, heat the olive oil over medium-high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don’t let it brown!
  2. Add remaining veggies; sauté for just a minute or 2 (you’re not cooking them, just getting the wonderful flavor this quick step will infuse in your soup). Add the thyme, salt and pepper while sautéing.
  3. Now place the veggies in a large slow cooker; add diced tomatoes and broth. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours (all slow cookers differ, depending on size, age, brand, etc…your mileage may vary). If your slow cooker isn’t large enough, simmer the mixture in the soup pot on the stovetop for at least 1 hour.
  4. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or soup pot to thicken the soup; give it a stir and serve.
Recipe Notes

*LEANNE’S NOTE: This is a BIG pot of soup, you may need to do a half batch so it will fit in your pot or crock cooker. It freezes well. I like to make a huge batch and freeze some of it in single servings for later.

Quick Fixes for Soup Variations (Now remember: Don’t do this to the whole pot of soup…just the amount you pull out to fix yourself for lunch, etc.):

Quick Fix #1: Tex-Mex Veggie Soup: Add some salsa for a little heat (and a dash of cayenne if you like), a little ground cumin and chopped cilantro. Top with some diced avocado and more chopped cilantro.

Quick Fix #2: Tuscan Veggie soup – Add some fresh chopped basil leaves, chopped tomato and gluten free and nitrate free sausage.

Quick Fix #3: Autumn Veggie Soup – Add some diced acorn or butternut squash, a sprinkling of ground nutmeg and some chopped parsley. I also add an ample sprinkling of curry powder.

Paleo Pumpkin Spice Latte

Paleo Pumpkin Spice Latte

Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).

Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!

(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.


Print Recipe
Paleo Pumpkin Spice Latte
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Instructions
  1. Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it's become hot, remove it from heat.
  2. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should've formed after the mixture settles.
  3. Give it a quick taste test and adjust accordingly if you wish!
Recipe Notes

Add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it'll lessen its qualifiers as "Paleo" LOL - enjoy hot and with a sprinkling of cinnamon on top!

5 ways to squash your dinner

5 ways to squash your dinner

You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.

If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉

The following are five ways you can prepare squash to enjoy with your dinner this evening:

Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.

Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.

Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.

Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)

As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!

I hope I’ve inspired you to add squash to your menu this evening. 🙂

Brussels Sprouts with Bacon and Red Onion

Brussels Sprouts with Bacon and Red Onion

Print Recipe
Brussels Sprouts with Bacon and Red Onion
Course Side Dishes
Cuisine Paleo
Servings
Ingredients
Course Side Dishes
Cuisine Paleo
Servings
Ingredients
Instructions
  1. Turn the heat on under a skillet (use one with a lid) to medium–high heat. Add olive oil and butter to your pan, and let that fat get good and hot.
  2. Chop a red onion and add it to the hot pan, then toss in the Brussels sprouts. Give them a toss, and then turn the heat down to medium-low. Add sea salt and freshly ground pepper.
  3. Give the Brussels sprouts and diced onion another toss and then snip in your strips of leftover bacon with your kitchen shears into the pan.
  4. Remove the pan from the heat, cover, and let it steam for about five minutes.
Kitchen Cleaning Tips

Kitchen Cleaning Tips

I like to keep a clean kitchen, but every few months I just love giving the kitchen a good scrub down and getting everything all freshened up organized. And now that the holidays are upon us, it’s time to get to work.

Kitchen cleaning tips.

Scrub the cast iron. A good cast iron pan will give you a lifetime worth of cooking so give it the TLC it deserves. Pour a good layer of coarse salt on the surface of the pan and a give it a good scrub with a soft sponge. The salt will lift away stuck on food and absorb oil without ruining the seasoning on the pan. If your pan needs another coat of seasoning, it will take better after a salt scrub.  And if you’re ready for some new cast iron skillet recipes, we’ve got them right here.

Clean your oven. Self cleaning ovens are a God send. But if you have an old fashioned model, now’s the time to give it a good going over. For a (non-toxic) cleaning solution, make a paste out of water and baking soda. Coat the oven surfaces with that paste (not any heating elements or bare metal) and let that stand overnight. In the morning, put on some rubber gloves and scrub the paste off with a plastic spatula. A wet sponge should take off all remaining residue.

Clean cutting boards. If you use a wooden cutting board, every few weeks give it a good sprinkle of coarse salt and scrub with a sliced lemon. Rinse well with hot water and your board will be nice and fresh.

Clean the fridge. Take everything out of the fridge and wipe all interior surfaces down with some hot, soapy water. As you put everything back, toss out all outdated condiments and items you’re not going to use. Replace the box of baking soda!

Pantry purge. Take everything out and wipe down the shelves. Toss out anything that hasn’t been used and won’t be used. Spices lose their spiciness after a while! Treat yourself to some new staples. A good clean sweep in the pantry will perk it up like nothing else. Ditch the stuff you don’t use and donate it to a food bank if it’s worthy. Get that pantry magazine-photo worthy!

Meal planning. One essential tool that I think every home cook needs is a subscription to Dinner Answers! I swear this will change your life. This is the product that really put Saving Dinner on the map, and once you use our menu planning system you will have a hard time going back to anything else. You get access to our full database of recipes and weekly meal plans with shopping lists! Check it out here!