Mitochondria Miracle Soup

Mitochondria Miracle Soup

 

 

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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.

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction


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Spring Herb Salmon with Roasted Cabbage and Dijon Reduction
A delicious flavorful recipe that's not only easy, but sure to impress! Full of seasonal taste explosions, and salmon chalk full of good fats!
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. On a baking sheet, arrange cabbage medallions, drizzle with melted ghee, season with salt, pepper, and nutmeg. Place in oven and roast for 30 to 40 minutes, or until tender and lightly charred.
  3. Season salmon filets with salt, pepper, thyme, and rosemary. Melt remaining ghee in a large skillet, over medium high heat. Add salmon filets, skin side down. Then add 1/2 cup of the broth, and cover.
  4. Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
  5. Remove salmon from skillet and set aside.
  6. Add remaining broth, butter, and wine to skillet with cooking juices. Heat over high heat until mixture boils, then whisk in dijon mustard and season with salt and pepper to taste. Reduce heat to medium, and cook until mixture reduces by 1/2.
  7. Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!