Looks like a brain to me

Looks like a brain to me

By: Leanne Ely


It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Isn’t that great?

Today’s focus is on: CAULIFLOWER

Also known as Cabbage Flower, cauliflower is a member of the Brassica family of veggies, well-known for their cancer fighting capabilities. Mon petit chou means (in French, chou is pronounced “shoe”) “my little cauliflower” and is a term of endearment! How do you like that?


Here’s today’s TRICK:

Take the stem off your cauliflower and keep it in an opened plastic bag in the fridge. It will last a good week, maybe longer!

And here’s a TIP:

To tone down the smell of cauliflower cooking, add a few celery seeds or some celery leaves to your cooking water. It won’t pick up the celery’s flavor, but it will certainly tame the smell!

And your RECIPE:

Bacon and Cauliflower Stir-Fry
Serves 4

1 pound bacon, chopped
2 tablespoons coconut oil
1 large head cauliflower, cut into florets
1 large shallot, minced
Sea salt and freshly ground black pepper, to taste
3 large avocados, pitted, peeled and diced
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
4 cups baby spinach

In a large skillet, cook bacon over medium heat until dark brown and very crisp, about 15 minutes. Remove from skillet and drain on a paper towel lined plate; set aside. Melt the coconut oil in a large skillet over medium heat. Add cauliflower, shallot, salt and pepper; cook for 10 minutes or until cauliflower is slightly tender. In a large bowl, combine bacon, cauliflower mixture and avocados.

In a small bowl, whisk together honey, lemon juice and olive oil; pour mixture over bacon/cauliflower stir-fry. Serve stir-fry over a bed of baby spinach.

Want more great recipes like this one? (you know you do!) check out our new Dinner Answers here!


For a sweet juicy snack pick cherries!

For a sweet juicy snack pick cherries!

By Leanne Ely


I just love the sweet, tart flavor of a juicy ripe cherry. But really, who doesn’t? Cherries are not only delicious, these delicate little fruits are also very healthy. If you suffer from gout pain, you probably already know that cherries can help prevent flareups but there’s much more to cherries than that.

Cherries are known to reduce inflammation in the body and if you eat them on a regular basis, you’ll find they can also help reduce muscle pain. Some studies have actually shown that eating cherries on a daily basis is similar to regularly taking ibuprofen.

Cherries are also a good source of vitamin A, E and C, and they’re a yummy way to get your fiber into you.

Tart cherries are available year round, and I use them frequently in savory dishes. During the summer when sweet cherries (also known as dark cherries) are in season, I am constantly snacking on them and tossing them into salads.

So what else is there to know about cherries?


It’s time for your Trick:

Cherries bruise easily and they are very perishable. Cherries will only stay fresh in the fridge for a few days so eat them shortly after bringing them home.

And your Tip:

When shopping for cherries, look for fruit with the stem still attached. The stem should be nice and green and not wilted. A fresh looking stem is a sign that the fruit was picked recently.

And your Recipe:
Sweet and Tangy Cherry Baked Turkey Strips
Serves 6

1 tablespoon olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
3 cloves garlic, pressed
1 pound boneless skinless turkey breast meat, cut into 1-inch strips
1/2 pound black cherries, pitted and chopped (fresh or frozen)
1/2 cup low sodium chicken broth
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon cornstarch
1 tablespoon water

Heat the oil in a large, deep skillet with a tight-fitting lid over medium heat. Add onion, bell pepper and garlic; cook for 3 to 5 minutes or until tender-crisp. Add turkey, cherries, broth, brown sugar and balsamic vinegar; blend well. Bring mixture to a slow boil then reduce heat, cover and simmer for 15 to 20 minutes. Carefully remove skillet lid and stir in basil; cook for 1 to 2 minutes. Meanwhile, in a cup, combine cornstarch and water; stir into sauce and cook just until thickened. Serve immediately.

I adore cherries and one of my favorite ways to enjoy them is turning them into epic smoothies! Here’s my favorite Chocolate Cherry Smoothie recipe!


Why I love coconut milk (it’s probably not what you think!)

Why I love coconut milk (it’s probably not what you think!)

By: Leanne Ely


Happy Tuesday, Y’all!

It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: COCONUT MILK

There are a lot of producers of coconut milk making it easy to pick up this delicious drink at the grocery store. Easy to swap dairy milk for coconut milk, it’s always in my blender in the mornings, making my breakfast in a glass smoothie!

Coconut milk is rich in MCT (medium chain triglycerides) which gets used for fuel and is not stored as fat and satiates, keeping you full. Coconut milk is also rich zinc (think pretty skin), potassium (helps normalize blood pressure) and selenium (may decrease joint inflammation).

After all that, I know you’re going to want to keep some in your fridge!


Here’s a TRICK:

Slip a little coconut milk in your cooking (fabulous with curries!) the antimicrobial nature of the coconut milk will help keep the cooties at bay!

And a TIP:

You can buy coconut milk in the can or the dairy case. My recommendation is go with the fresh stuff (So Delicious and Silk both make it, as does Trader Joe’s if you’re fortunate to live near one). Not only is it cheaper this way, but it’s fresher, too.

And your RECIPE:

Lemon Infused Crab Cakes


16 ounces crab meat
1/4 cup chopped fresh parsley
1/2 cup almond flour
Sea salt and freshly ground black pepper to taste
1/4 teaspoon ground paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground mustard seed
1/8 teaspoons ground nutmeg
1 1/2 tablespoon lemon juice
1/2 tablespoon lemon zest
1/4 cup unsweetened coconut milk
1 large egg

To Assemble: In a large mixing bowl, mix all ingredients together.

On a large sheet of plastic wrap, take crab meat mixture and pat into patties. Wrap each crab cake individually.
In a 1 gallon freezer bag, add wrapped crab cakes.

Seal bag, squeezing out excess air.

To prevent freezer burn, place the filled bag in a second 1-gallon freezer bag; carefully squeeze the bag to force out any air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in the freezer.


Defrost your freezer meal the night before in the fridge. If you don’t have a full thaw at cooking time, remove it from the holding bags and place it in a sink of water to speed-thaw your food. New rules allow for thawing in hot water (100 degrees) with no issues regarding quality or safety (old rules said to use cold water for thawing, but this is no longer necessary – hot water is fast, effective and safe).


At time of cooking ingredients:
2 teaspoons olive oil

Cooking Instructions: In a large skillet, heat oil over medium and add crab cakes. Cook for 3 to 4 minutes per side, until brown on the outside and cooked through on the inside. Serve warm.

If you want more fabulous recipes like this one (which is from our current Freezer Menu), click here!


Go ape for bananas!

Go ape for bananas!

By: Leanne Ely


It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: BANANAS

You’d have a difficult time finding a home in North America without a bunch of bananas sitting on the counter.

Bananas are harvested all year long from trees, where they grow on the banana plant in clusters of 50–150 other bananas.

Delicious, nutritious, and so darn versatile, all wrapped up in their own biodegradable wrapper, there’s a lot to love about this sweet and creamy fruit.

Did you know that bananas are so loaded with potassium that they can help you balance out a sodium overdose? If you’ve gorged on Chinese food or something very salty, eat a banana and you’ll find yourself all fixed up in no time. That’s because each cell in your body has a little sodium/potassium pump inside, and there’s enough potassium in a banana to make things right.

Besides potassium, bananas are high in manganese, fiber, biotin, copper and vitamins B6 and C.

I eat bananas every day, right out of hand or tossed into a smoothie. Don’t go so bananas over bananas that you go overboard, though! They are still high in sugar and should be enjoyed in moderation. One a day is fine.

Now, it’s time for your Trick:

When your bananas are getting too ripe for your liking, peel them and toss them in a freezer bag. Then, when you need a banana for your smoothie or a batch of banana bread, you have them at the ready!

Your Tip:

If you’re hungry for a banana and the ones on your counter are still green, wrap them in a paper bag with an apple and they’ll ripen up quicker.

And your Recipe from our current 10 Day Blitz!

Strawberry Banana Smoothie made with fresh Ingredients

Strawberry Banana Smoothie


1 cup unsweetened coconut milk

1/2 to 3/4 cup water (or more coconut milk)

1 cup frozen strawberries

1 small banana, peeled

1 cup frozen pineapple chunks

1 scoop Saving Dinner Perfect Paleo Protein

2 teaspoons Saving Dinner Fibermender 2.0 (optional)

1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, add unsweetened coconut milk, water, strawberries, banana,

pineapple chunks, Saving Dinner Perfect Paleo Protein, Fibermender 2.0 (optional) and Just Juiced Greens (optional); blend until smooth and enjoy! For a thinner smoothie, add more unsweetened coconut milk.


Scrumptious Roast Turkey Soup

Scrumptious Roast Turkey Soup

By: Leanne Ely


Hands up  if you plan to have a turkey in the oven at some point over the next couple of days.

I know you’re probably not thinking about what to do with that leftover turkey yet, but I want to catch you before you toss out that beautiful turkey carcass in the trash.

Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.

We absolutely love turkey soup in my house, and I know if you try this recipe, you’re going to love it, too!

The trick to making turkey soup is to roast the carcass.

If you are too tired after entertaining family for Thanksgiving Dinner, put the carcass in a freezer bag until you have a couple of hours to give it the proper treatment it deserves!

When you’re ready to get down to business, pull the carcass apart and put it in a roaster with some roughly chopped carrots, celery, onions, and 8 or 9 whole cloves of garlic. Drizzle with olive oil, and roast at 425 degrees for 45 minutes.

After 45 minutes, take the roaster out of the oven and let it cool for a few minutes. Turn on one of your largest stovetop elements and place the roaster on top. Cover the carcass with cold water and boil uncovered for an hour. NOTE: METAL ROASTERS ONLY! If you’ve roasted your carcass in a different type of roasting pan, transfer the bones and vegetables to a stockpot for this step!

After an hour of boiling, strain the whole mess and pop it in the fridge overnight.

In the morning, remove the layer of fat from the top and get ready to make a big pot of delicious Roast Turkey Carcass Soup!

Roast Turkey Carcass Soup
Serves many

2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste

Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)

In a soup pot, heat the olive oil till hot over medium-high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery, and cook another five minutes, stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth.  Bring everything to a rolling boil; don’t cover the soup. Add the thyme and enjoy!

This recipe does offer some flexibility. Go ahead and add any other vegetables you like, or toss in some noodles. Or you can even use the broth to replace canned broth in other soups and stews, like in this recipe from our new 10-Day Blitz:


Chicken Rosemary Sweet Potato Stew
Serves 4

Prep Time: 10 minutes
Cook Time: 30 minutes

1 tablespoon coconut oil
1 medium onion, chopped
2 cloves garlic, minced
2 large boneless, skinless chicken breast, chopped
2 medium sweet potatoes, chopped
5 cups low sodium chicken broth, or use homemade roast turkey carcass broth
4 cups chopped kale
Sea salt and freshly ground black pepper to taste
1 tablespoon rosemary, chopped
1 tablespoon grated lemon zest

In a large pot over medium heat, heat coconut oil. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.

To the pot, add the remaining ingredients (broth through lemon zest) and stir. Cover and reduce heat to low. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender. Serve warm.


PS–You can find more delicious recipes, just like this one in our BRAND NEW 10-Day Blitz.  It’s the final blitz of the year, and you can still get access with any purchase of Perfect Paleo Protein.  Get yours today, and pay nothing for shipping.