by Saving Dinner | Oct 29, 2018 | Recipe
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Mitochondria Miracle Soup
Instructions
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!
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.
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.
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.
by Caroline Bergeron | Aug 3, 2018 | Easy Home Cooking, Healthy Meal Planning, Healthy Snack Recipes, Paleo, Recipe, Simple Healthy Recipes
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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Instructions
In a large bowl, combine all ingredients EXCEPT avocado
Once fully mixed, place mixture into avocados and serve!
OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
by Caroline Bergeron | Jul 13, 2018 | Keto, Paleo, Recipe
Interested in the keto diet? Check out our Hot Melt Diet–even better!
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Hot Melt Loaded Breakfast Cookies
Instructions
Preheat oven to 375 and line a jellyroll pan with parchment.
In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes
To make Paleo, just omit cheese!
by Caroline Bergeron | Jun 29, 2018 | Gourmet Food Recipes, Healthy Meal Planning, Healthy Snack Recipes, Paleo, Real Food, Recipe, SD-Recipe, Simple Healthy Recipes
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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Instructions
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Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
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To make Paleo: omit feta cheese
Recipe Notes
If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!
by Caroline Bergeron | Jun 1, 2018 | Easy Home Cooking, Gourmet Food Recipes, Homemade Meals, Paleo, Recipe
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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Instructions
In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes
To fry sage:
Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!
