Need recipe inspiration? I got you!
Many of us who don’t cook often are finding ourselves preparing home cooked meals more than usual right now. Let's embrace this opportunity!
I’d love to share three recipes that are delicious, economical, and make big batches that can last for days.
The Best Borscht Ever! (Nightshade free)
Prep & Cook Time: 30 minutes prep, 1.5 hours cook Serves: About 8 or more servings Recipe inspired by Blue Buddha Acupuncture
Whether you tolerate nightshades (e.g. tomatoes, white potatoes, peppers, eggplant, which can be inflammatory for some) or not, you must make this borscht! You’ll need 2 large pots or 1 large pot and a very large skillet to cook all the veggies. I ate this for several days and I froze four 12 oz jars for future meals.
INGREDIENTS:
1 lb grass-fed ground beef 5 cups beef bone broth (or beef stock); or 3 cups broth/stock and 2 cups wine (red or white) 1 Tbsp sea salt + more to taste 2 large or 3 medium beets, cut into small bite size cubes 6 Tbsp extra virgin olive oil 4 Tbsp apple cider vinegar 1 medium onion, diced 2 large carrots, cut into small rounds 2 large sweet potatoes, cut into small bite size cubes 1 head of red cabbage, chopped roughly 4 bay leaves Freshly ground pepper Fresh parsley Fresh dill 6 cloves garlic, minced
INSTRUCTIONS:
1. Cube the beets, carrots, and sweet potatoes and sauté in 4 Tbsp olive oil and sea salt in a large pot or cast iron pan. After about 20 minutes, add 1 cup of the beef broth and apple cider vinegar. Continue to cook until the veggies are almost soft, around 45 minutes, or more depending on how big your veggie cubes are.
2. Using a different big pot, sauté the onions with some sea salt and olive oil for about 5 minutes. Then add the cabbage and garlic on low heat. Sauté until the cabbage is softened.
3. Then, add all the veggies together in the largest pot. Add the bay leaves and the rest of the broth (and wine) and fresh cracked pepper. Stir, cover, and simmer.
4. While the veggies are cooking, use a large skillet, to cook the ground beef. Heat a Tbsp of olive oil and cook the ground beef until it’s no longer pink.
5. Once the ground beef is cooked, add it to the pot of veggies. Stir, cover, and simmer for 15-30 minutes until all the veggies are tender and to your liking. Add sea salt and pepper to taste.
6. Remove from heat and serve in bowls topped with fresh dill and parsley. ENJOY! Will last about 5-6 days in the refrigerator and 3 months in the freezer.
Refreshing Fennel Celery Salad
Prep & Make Time: 30 minutes Serves: About 6 servings
INGREDIENTS:
3 small fennel bulbs, thinly sliced 6 celery stalks, thinly sliced on a diagonal 1 large shallot, thinly sliced into rings 1/2 cup fresh flat-leaf parsley, chopped 1/4 cup celery leaves, coarsely chopped 1/2 cup pomegranate seeds or 1/4 cup dried cranberries 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil Sea salt
INSTRUCTIONS:
1. Cut all the veggies and place in a large bowl. 2. Mix the fresh lime juice, olive oil and 1 tsp. sea salt. 3. Add dressing to salad and mix. Add more sea salt to taste. 4. Sprinkle with pomegranate seeds or dried cranberries. 5. Stir and delight in the deliciousness! Will last about 5-6 days in the refrigerator.
Mashed Cauliflower and Parsnips with Kale, Scallions & Bacon
Prep & Cook Time: 30 minutes prep, 30 minutes cook Serves: 6-8 servings Recipe inspired by Food by Mars
INGREDIENTS:
Big pot & water for boiling 1 large head cauliflower cut into florets 2 lbs parsnips cut into small bite size pieces 1 package sugar-free bacon or turkey bacon, roughly chopped 1 bunch Lacinto Dino kale, de-stemmed, and roughly chopped 4 green onion scallions, roughly chopped (use both white & green parts) Extra virgin olive oil Sea salt
INSTRUCTIONS:
1. Bring a large pot of salted water to a boil while you chop and prepare the vegetables. 2. Cut the parsnips into 1-inch rounds and add to boiling water for about 8 minutes. 3. Next, add in the cauliflower florets and cook for about 10 minutes until all veggies are tender when pricked with a fork. 4. Drain parsnips and cauliflower in a colander in the sink and let them dry well. 5. Meanwhile, de-stem, clean and chop the kale into small pieces and set aside. 6. Clean and chop green onions as well and set aside. 7. Chop uncooked bacon into small little pieces. Add to a large skillet and cook over medium heat for about 8 minutes, stirring with a wooden spoon until crispy 8. When the bacon is cooked as you’d like it, add in the kale and mix well for 2-3 minutes until wilted. Turn heat off and set aside. 9. To a large serving bowl, add in the drained parsnips and cauliflower and use a masher to mash them well. Alternatively, you could add them to a food processor and pulse until smooth. 10. Mix in the bacon and kale with your veggies in a serving bowl. Add sea salt & fresh pepper to taste. 11. Drizzle with olive oil, serve and gobble up!
These three recipes are healthy, yummy, and make large portions. I hope you try and enjoy them!
Happy cooking!
Love,
Alyssa
P.S. Ready for the next step? Want to take your interest in improving your health to actually investing in your health? I would love to help you. Please email me at info@thewellnessheadquarters.com to set up a FREE 30 minute Discovery Call to learn more.
April 7, 2020