With Thanksgiving right around the corner. I thought I would share one of my family's favorite recipes that helps us finish some of the leftover turkey from "Turkey Day"... it's one of several go to recipes after the big feast...
This recipe is full of potassium, vitamin A and much more. Please don't hesitate to add your twist to this... the kitchen should be a place of fun and to try new things...
Do you have some go to recipes for after Thanksgiving leftover turkey?? Share in comments..
Would love to hear what others do...
Well, from my family to yours... we hope you enjoy!
This recipe is- corn free, dinner, egg free, gluten free, grain free, low glycemic, nut free,
pork free, soup, soy free, sugar free
Ingredients: 6 Servings, 25 Minutes & 11 Ingredients
Leftovers- Refrigerate in an airtight container for up to three days or freeze if longer.
Serving Size - One serving equals approximately two cups of chili.
Dairy-Free- Use coconut milk instead of cream.
More Flavor - Add oregano, cilantro, or jalapeños.
Additional Toppings - Top with avocado slices, green onion, or shredded cheese.
No Arrowroot Powder - Use cornstarch or tapioca starch instead.
This cozy and warming soup is packed full of flavor thanks to some simple dried spices that you probably already have on hand. Do not underestimate the power of lentils! They may be small, but they are packed full of nutrition, cook easily (no soaking required), and are super affordable. A large bag of dried lentils only costs $4 and can be turned into multiple meals.
Spicy Coconut Lentil Soup - Cost: $2.50 per serving
This recipe is- anti candida, appetizer, dairy-free, dinner, egg free, gluten free, low glycemic, nut free,
one pan, pescatarian, side, soup, soy free, sugar free, vegan, vegetarian
Ingredients: 4 servings, 40 minutes & 10 ingredients
Serving Size- One serving is equal to approximately 1.5 to 2 cups of soup.
Meal Prep-This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.
Leftovers- Store in the fridge for up to 5 days. Freeze for up to 3 months.
Likes it Creamy- Swap out some of the water for coconut milk.
Likes it Really Spicy- Add cayenne pepper.
No Smoked Paprika- Use regular paprika.
More Veggies- Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.
Pressure Cooker Chicken & Bacon Soup
This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free,
elimination, gluten free, grain free, ketogenic, low glycemic, low lectin, nightshade free,
nut free, oil free, paleo, pork, pressure cooker, soup, soy free, sugar free
Ingredients: 4 servings, 30 minutes & 9 ingredients
Leftovers - Refrigerate in an airtight container for up to three days.
Serving Size-One serving is approximately 1 1/2 cups of soup.
More Flavor- Add fresh garlic or dried dill.
No Boneless, Skinless Chicken Thighs- Use bone-in chicken thighs or chicken breast instead.
More Vegetables- Add spinach or kale. Be creative!
2 large carrots roll cut
2 small zucchini
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided below 🙂 )
Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…
Magic Mineral Broth by Rebecca Katz
SERVINGS: 6 Quart(s)
Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Add the water, cover and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heatresistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
¾ teaspoon sea salt
2 large bunches of broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
¼ teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces (3 cups)
8 cups Magic Mineral Broth
¼ cup fresh lemon juice
¼ teaspoon maple syrup
Optional– cheddar cheese or cheese of choice…
Linnette Johnson, MS, MA, CNS, RALC, LDN
Board- Certified Nutrition Specialist
Certified Health & Wellness Coach
Registered Ayurveda Lifestyle Coach
Location: 226 N Potomac St. Hagerstown MD 21740
Main Number: (240) 341- 8014
Text Messages: (240) 406- 4857
Fax Number: (240) 202-2476
Any questions? Send me a message!
Doctoral Student In Training In Clinical Nutrition & Integrative Health
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