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Herby Turkey Greens And Beans Soup

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This Herby Turkey Greens And Beans Soup has tons of protein and lots of healthy greens and herbs… who could ask for anything more?
Herby Turkey Greens And Beans Soup

It’s winter here in New York, but spring is on the way. I can feel it. It’s that weird time of year when it can be snowing, freezing, and windy one day and then springlike the next day. With these warmer days and it now staying light outside until a whopping 5:30pm, spring is in the air. But it’s still soup season. Okay, it’s always soup season here, but this soup really does take both spring and winter into account.

To me, winter means soup. Hot comforting soup. It also means blankets on the couch in front of the fireplace and Netflix. Add a cozy bowl of soup to that picture and that’s movie-like to me.

Spring means fresh herbs. It also means the fresh smell of morning dew and new beginnings. Add a bowl of this delicious soup and a good book, and that’s also perfection to me.

So, this is the perfect seasonal soup for this weirdo of a season.

It’s also the perfect nutritional  mix. It’s got turkey and beans for protein. It’s got tons of leafy greens for… well, everything. And to make it the best soup ever, it’s got a whole boatload of fresh herbs. Soup is the perfect dish to experiment with and make it however you like it. So, just because I used turkey, it doesn’t mean you need to use turkey. I have also made this with ground chicken. And I’m sure lamb would be so awesome. And just because I used collard greens and kale, again, you do you. Chard would be great here as well. Or mustard greens — any green that’s kind of sturdy will do. That being said, wilty soft spinach sound pretty good too…

My favorite part of this recipe, the thing that truly makes it extra special is the huge amount of fresh herbs that we add at the end. So fresh, so delicious, so healing. I used dill because I love the taste. I also used parsley. Again, at the risk of repeating myself, have it your way.

I need to give credit to The New York Times for the original recipe. That’s where I got the idea to really cram all those herbs into this Herby Turkey Beans And Greens Soup; it’s a genius idea.

Here’s your challenge: Every single time you cook a big pot of anything, add as many leafy greens and fresh herbs as you can. They make everything better.

Herby Turkey Greens And Beans Soup

This recipe has a lot of healing ingredients:

Turkey is a healthy meat. Make sure you buy organic turkey whenever possible. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Kale is everywhere these days. And there’s a lot of mixed reviews on whether it’s worth the hype. I like to use it sometimes, but not in every recipe. This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Collard greens are great for you. They help build strong bones, lessen constipation, help reduce stress and act as a detoxifying food. They have almost no calories but do have a lot of fiber. They contain vitamins A, C, and K and are filled with minerals like calcium and manganese. One of the best things about collards is that they are great at preventing the buildup of bad cholesterol.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day.

Herby Turkey Beans And Greens Soup

Herby Turkey Greens And Beans Soup
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Recipe type: gluten free, grain free, dairy free, nut free, simple, comfort food
Cuisine: soup, stew
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This Herby Turkey Beans And Greens Soup has tons of healthy protein and lots of leafy greens and herbs.
Ingredients
  • 2 Tbs extra virgin olive oil
  • 2 med onions, chopped
  • 2 med carrots, peeled and chopped
  • salt and pepper
  • 2 Tbs tomato paste
  • 1 tsp cumin
  • big pinch dried hot red pepper flakes, or to taste
  • 1 tsp chili powder
  • 10 smashed garlic cloves
  • 1 lb ground turkey
  • 6 cups bone broth
  • 3 15-oz cans white beans
  • 1 bunch black kale, thick stems/veins removed and discarded, leaves roughly chopped
  • 1 bunch collard greens, thick stems/veins removed and discarded, leaves roughly chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • juice of 1 lemon
Instructions
  1. In a large heavy pot, heat the olive oil over med heat.
  2. Add the onions and carrots and a sprinkle of salt and cook, stirring often, about 8 minutes, or until slightly softened.
  3. Add the turkey, seasoned with salt and pepper. Cook, stirring and breaking up the meat until the turkey starts to get some color, about 7 minutes.
  4. Add tomato paste, cumin, red pepper flakes, chili powder, and garlic cloves. Cook stirring, about 5 minutes.
  5. Add bone broth and beans. Cook, uncovered, 20 minutes.
  6. Add leafy greens and cook another 15 minutes or until the collards are softened.
  7. Stir in fresh herbs and cook another 3 minutes.
  8. Remove from heat and stir in lemon juice.
  9. Ladle into bowls and enjoy!

 

Grain-Free Creamy Lemon Rice Soup

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This Grain-Free Creamy Lemon Rice Soup is an amazingly cozy soup. It’s got it all — lemony zing, a creamy texture, and healing ingredients. This is perfect for a cold autumn or winter day.
creamy lemon rice soup

My name is Stacey and I’m a soup addict. I could eat soup all day everyday, all year round. Sometimes I like a thinner brothy soup, other times I like a creamy cozy soup. This one falls into the latter category — this Grain-Free Creamy Lemon Rice Soup is thick, velvety, comforting, and hearty.

I think I’ve always loved soups. When I was a kid, my favorite soup was wonton soup from the local Chinese restaurant — I would eat that first and sometimes as my only food (with those crispy crunchy fried noodles) instead of all of the other food that was ordered.

As an adult, my tastes have changed… okay, maybe not that much because I would probably still love that wonton soup…

One of my favorite soups and one of my all-time most-requested recipes is my White Bean And Kale Soup. It too is creamy and hearty. So, it makes sense that the creaminess in this lemon rice soup is achieved the same way — with white beans. What you taste in this soup is lemony goodness, but there are blended up beans hidden in here, making for an extra creamy and delicious and nutritious soup.

I like to use bone broth in place of regular broth in all of my soups. Bone broth is so good for so many things, it seems silly not to make this easy switch. I have been using store-bought bone broth lately, but I intend to start making my own again. If you want to make homemade bone broth, try out this recipe from my friend Daniela at Calm Eats.

If you need an even better reason to try this soup, white beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein. So, this soup is a slam dunk.

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creamy lemon rice soup

Here are some of the great healing ingredients in this Grain-Free Creamy Lemon Rice Soup recipe:

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

creamy lemon rice soup

Grain-Free Creamy Lemon Rice Soup
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Recipe type: grain-free, gluten-free, nut-free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Grain-Free Creamy Lemon Rice Soup is so rich and delicious. It's the coziest healing soup that's perfect for those cool autumn and winter days.
Ingredients
  • 3 Tbs ghee (or can use unsalted butter)
  • 1 med onion, chopped
  • 4 garlic cloves, smashed
  • salt and pepper, to taste
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 15-oz can white beans, undrained
  • 4 cups bone broth, divided
  • 1 cup water
  • juice of 2 small lemons
  • 2 bay leaves
  • ½ cup orzo (I use grain-free chickpea orzo, or if not grain-free can substitute rice)
  • 2 cups baby spinach
  • 1 tsp dried oregano
  • ½ cup chopped fresh parsley
  • 3 Tbs snipped fresh dill
Instructions
  1. Heat ghee in a large soup pot over med heat.
  2. Add onion, garlic, celery, and carrots. Season with salt and pepper and sauce until the veggies start to soften, about 5 mins.
  3. Stir in the white beans and ½ cup broth, and sauce, stirring, for 2 mins.
  4. Transfer this mixture to a blender and whiz it up until creamy, or use a stick blender until creamy.
  5. Pour the pureed bean mixture back into the pot and stir in 3-1/2 cups broth and 1 cup of water.
  6. Add the lemon juice.
  7. Add bay leaves and salt. Add a generous amount of black pepper.
  8. Let simmer 20 mins.
  9. Add spinach and orzo and cook until the orzo is al dente.
  10. Stir in the parsley and dill.
  11. Ladle into bowls and enjoy!

creamy lemon rice soup

 

 

 

Immune Boosting Onion Chicken Soup

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This Immune Boosting Onion Chicken Soup will heal what ails you. It will warm you deliciously from the inside out.
immune boosting onion chicken soup

So, what the heck is Immune Boosting Onion Chicken Soup? In this case, it’s a French onion soup type broth filled with all of the traditional chicken soup ingredients. It’s filled with garlic, and onions, and other foods that will help keep you healthy. It’s the most delicious germ killer you’ll ever have.

We are in the throws of Covid19 now and that means social distancing, quarantine… whatever you want to call it. To me, what that really means is that we need to be boosting our immune systems every way and every time we possible can. I really believe that every time you put something into your mouth it’s another chance to fuel your body and give it what it needs.

So, to this end, I created this Immune Boosting Onion Chicken Soup.

During this time of our new-normal-chaos, we’ve had to work with the ingredients we can get. Lately, each time I order in groceries and I ask for onions, I get the hugest onions I’ve ever seen. I open the bag and these bowling balls peek out. Really, these onions are the size of my head. So, I’ve made jars of pickled onions and I’ve made pans of caramelized onions. We’ve had onion-heavy stews. And all of these have been great, especially since onions are a great immune booster.

One day I decided I was really in the mood for old-fashioned grandma-style healing chicken soup. But these onions were staring me in the face. This ended up being a great thing. Sometimes circumstances just lend themselves the best accidents. And this is one such happy accident.

immune boosting onion chicken soup

This soup is one of the best immune boosting soups in my recipe arsenal. For more immune boosting tips and recipes, download my free ebook all about immune boosting foods.

boost your immune system

Learn how to stay healthy even in these trying times. Download my free ebook here.

immune boosting onion chicken soup

Here are some of the amazing healing ingredients in this Immune Boosting Onion Chicken Soup:

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

I like to use some type of seaweed in my chicken soup. I used wakame in this pot because it’s what I had on hand, but feel free to use whatever type you like. Seaweed is good for your thyroid gland and your lymphatic system. If you have swelling in your body or you are retaining water, seaweed is great because it acts as a diuretic. In the olden days, seaweed was fed to people to get rid of goiters and tuberculosis.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

immune boosting onion chicken soup

Immune Boosting Onion Chicken Soup
5.0 from 1 reviews
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Recipe type: paleo, dairy free, grain free, gluten free, nut free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
I make this Immune Boosting Onion Chicken Soup in my slow cooker, but you can also make it on top of the stove -- either way it is delicious and comforting.
Ingredients
  • 1 giant onion (or 2 large onions), chopped
  • 4 scallions, sliced (be sure to also add the root ends to the soup -- they are extra healing)
  • 2 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 12 large garlic cloves, smashed
  • 4 large sticks of wakame seaweed (you can use whatever seaweed you have, or you can omit this)
  • 1 qt chicken bone broth
  • 3 cups water
  • 1 lb. boneless chicken thighs, cut into 1-in pieces
  • salt and pepper, to taste
  • 1 cup small pasta (I used grain-free chickpea shells)
Instructions
  1. Put all of the ingredients, except the pasta, into your slow cooker.
  2. Cook on high for 4-hours.
  3. Add pasta and cook for an additional 15 mins or until the pasta is cooked al dente.
  4. NOTE: This soup can easily be made on top of the stove if you prefer. Follow the directions above, but you will probably only need to cook the soup for about 1-1/2 hours. Then add the pasta until cooked al dente.

immune boosting onion chicken soup

 

 

Fresh Vegetable Minestrone Soup

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This fresh vegetable minestrone soup is packed with fresh veggies and herbs — it is truly amazingly delicious and healing. It’s like a hug in a bowl… Food really is the best medicine!
fresh vegetable minestrone soup

We are not vegetarians here in my house. I lean that way, but the rest of my family does not. So, oftentimes when I make a vegan or a vegetarian dish, some people — who shall remain nameless — don’t feel like they’ve had a “real” meal. They feel gypped. I, of course, think this is ridiculous, but sometimes it’s just not worth the fight or even an explanation.

And then sometimes I can make a vegetarian dish that’s so hearty, nobody thinks twice about it. That’s this Fresh Vegetable Minestrone Soup. It’s so jam-packed with so many things, nobody will miss the meat.

Vegetable-forward soups are my favorite kind of soups. Don’t get me wrong, I love a meatball soup and my Cheeseburger Soup is a huge favorite in my house.  BUT, they are not my beloved fresh veggie soups.

Some people like creamy, smooth soups. Some people like hearty, chunky soups. I love them all. This Fresh Vegetable Minestrone Soup is of the hearty, chunky variety and it is awesome. It’s a great clean-out-the-fridge soup because really, almost anything you’ve got will taste great in this recipe.

I like to add lots of immune-boosting ingredients to my soups and this one is no exception.  Oregano, scallions, and garlic are present in this recipe. Each one of these ingredients packs a big immune-boosting punch and together they are exceedingly powerful, making it perfect for the cold damp months of winter here in New York. And, because I’m not concerned with keeping this soup completely vegetarian, I like to use bone broth for the base of it — extra healing power!

One of the things I teach my clients is that’s it much easier to stay on track with whatever healthy eating/lifestyle plan you are on, if you always keep a big pot of soup in your fridge. I love to make one soup each week and then I can have something healthy and delicious to eat when I come home ravenous. This soup serves this purpose really well because it makes for great leftovers — I’ve even eaten it cold straight from the fridge. Others in my house will heat it up with some Parmesan cheese on top or with a piece of crusty bread hidden at the bottom of the bowl. Have it your way…

If you are a vegetarian soup fan, you will also love my recipes for White Bean And Kale Soup, Slow Cooker Vegan Split Pea Soup, and Paleo Carrot Soup.

boost your immune system

For more great ways to boost your immune system, download my free ebook: How To Be Healthy When Everyone Else Is Sick.

And, if you want to switch up your minestrone game, take a look at all of the minestrone recipes on Feed Feed — they look awesome!

 

fresh vegetable minestrone soup

Here are some of the amazing healing ingredients in this Fresh Vegetable Minestrone Soup:

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies a few weeks ago when Steve had a cold… it’s powerful stuff!

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

fresh vegetable minestrone soup

Fresh Vegetable Minestrone Soup
Print
Recipe type: dairy free, gluten free, grain free, nut free, vegetarian option, vegan option
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Fresh Vegetable Minestrone Soup is simple, delicious, and healing. It will boost your immune system and keep you healthy!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 6 garlic cloves, smashed
  • 1 leek, cleaned well and sliced
  • 1 bay leaf
  • salt and pepper, to taste
  • 2 scallions, sliced (make sure to put the roots into the soup too -- they are a Chinese herb that will help keep colds away)
  • 1 cup tiny potatoes, scrubbed
  • 2 carrots, sliced
  • 1 med zucchini, quartered lengthwise, then sliced
  • 1 14.5-oz can diced tomatoes
  • 2 tsp chopped fresh oregano
  • ⅓ cup chopped fresh parsley
  • 2 tsp toasted onion powder (or substitute any onion powder)
  • 1 qt bone broth or vegetable broth
  • 1-1/2 tsp balsamic vinegar
  • 1-1/2 cups baby spinach, roughly chopped
  • 1-1/2 cups broccoli florets, roughly chopped
  • ½ cup small-shape grain-free pasta (or pasta of choice)
Instructions
  1. Heat oil in a large soup pot over med heat.
  2. Add garlic, leek, bay leaf, and scallions (with roots). Saute, stirring, 5 min.
  3. Add potatoes and carrots. Cook, stirring, 3 min.
  4. Add zucchini, cook, stirring, 2 min.
  5. Add tomatoes, oregano, parsley, onion powder, broth, and vinegar. Let simmer about 10 mins or until the potatoes are just cooked through.
  6. Bring to a boil and add the pasta, broccoli, and spinach. Reduce heat and let simmer until the pasta is al dente, about 5- to 10-min.

fresh vegetable minestrone soup

Borscht With Beef

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This Borscht With Beef is a deliciously healing classic soup filled with beets, cabbage, and beef. It’s kind of a cross between a hearty beef stew and a cabbage soup. It is amazing and even non-beet-lovers will ask for a second helping.

borscht with beef

I was working with a client a few weeks ago who had really high blood pressure. Now, I’ve always known that beets are great to lower blood pressure but it wasn’t until we actually tested it out that I was truly awe inspired. This wonderful woman came to me willing to do anything she had to in order to feel better. She is my favorite type of client.

I always ask on my initial questionnaire if there is anything you won’t eat. She responded with only two things that she couldn’t                 get down, and one of them was beets.

So, we worked around the beets. And she did amazingly well… her progress was inspiring.

Over the course of a few weeks, I mentioned beets again. I had an intuition or an instinct that beets were the answer to some of her health issues. Well… intuition plus scientific knowledge…

She was game. So I sent her the beets recipe that helped me get my daughter to eat them. And she made it. She ate the beets and she actually loved them. Then she took her blood pressure. The numbers had dropped significantly after only one serving of beets!

She took the bull by the horns and started making more recipes with beets and her blood pressure is now under control. Anyway, this recipe for Borscht With Beef was inspired by this amazing woman who thought she didn’t like beets but loved cabbage soup. It’s delicious. It’s healing. It’s simple. And it tastes like home.

By the way, just as an aside… beet juice is now being given to athletes to increase athletic performance, so you’ve really got to try this Borscht With Beets!

If you like this recipe, you’ll also love my recipe for Beet Sweet Potato Soup.

borscht with beef

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If you are looking to boost your endurance and strength, download my free ebook: Optimized Athletic Performance Food Plan. 

borscht with beef

Here are some of the amazing healing ingredients in this Borscht With Beef recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef whenever possible.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Scallions are one of my favorite ingredients. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. I toss the roots into this soup and let them infuse the liquid.

Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

borscht with beef

Borscht With Beef
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Recipe type: soup, stew, comfort food
Cuisine: paleo, whole30, gluten free, grain free, nut free, dairy free
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This Borscht With Beef is like a delicious cross between cabbage soup and beef stew. It is so healing and so comforting.
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 1 lb beef stew meat
  • sea salt and black pepper
  • 1 bay leaf
  • 6 cups beef bone broth, divided
  • 3 cups water, divided
  • 1 tsp fennel seeds
  • 3 medium/large red beets, peeled and diced
  • 3 scallions, sliced, roots retained and added to the soup
  • ⅓ cup fresh dill, snipped or chopped
  • 3 medium carrots, peeled and diced
  • ¼ cup raw apple cider vinegar
  • ½ medium head savoy cabbage, thinly sliced and broken into shreds
  • 6 garlic cloves, smashed
  • 1 med baking potato, peeled and diced
  • non-dairy yogurt, for topping
Instructions
  1. In a large soup pot set over medium heat, heat the oil.
  2. Season the beef with salt and pepper.
  3. Add the beef to the oil, in a single layer, turning to brown all sides. You will probably have to do this in batches, removing the first batch to a plate to do the second batch.
  4. When the beef is all browned, return all of it to the pot and pour in 3 cups of bone broth and 1 cup of water. Add the fennel seeds. Bring to a boil, then lower the heat to a simmer, cover the pot and cook for 1 hour.
  5. Add the beets, scallions (with the roots), carrots, cabbage, garlic cloves, and potatoes.
  6. Add the remaining 3 cups bone broth and add about 2 more cups of water so that the ingredients are covered with liquid.
  7. Cover and let simmer 30 mins.
  8. Remove from heat and stir in vinegar and dill.
  9. Ladle into bowls and top each serving with a dollop of yogurt.
  10. Enjoy!

Paleo Creamy Carrot Soup

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Creamy. Delicate. Flavorful. Delicious. Healthy. And, so easy! This paleo creamy carrot soup is all these things and more…

paleo blender carrot soup

I am not a winter person. I always wanted to be a winter person, but alas… I am not.

I tried to like skiing. It looks so cool and sexy when I see other people do it. I hate heights and I don’t enjoy being cold, so this didn’t go so well for me.

I don’t like having to bundle up in heavy layers each time I want to go out. It actually annoys me…

But, I do love a good sweater and a cute pair of boots.

And, I do love winter food. Comfort food. Stew. Cups of hot lattes, superfood creamy drinks, and hot tea make me really happy.

The best of all: SOUP.

I love a good hearty, chunky soup like my White Bean And Kale Soup or Spring Vegetable Soup… but, every now and then I love a creamy, light, delicate, velvety soup. The taste and the texture make me smile.

This paleo creamy carrot soup has all of the requisite characteristics to be one of my favorite soups. The original recipe is amazing and it’s from Heidi at 101 Cookbooks.

I love to take a creamy soup like this one and add some toppings that add texture. I topped this velvety paleo creamy carrot soup with crunchy buckwheat groats and pomegranate seeds. The combination of the crunchy with the smooth makes each spoonful so good!

I love creating customized recipes for people. And soup’s an easy one! I want you to sign up for a free phone consultation with me… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup just for you and your needs.

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So, instead of skiing, I’m the one who stays in front of the fireplace. Or, even better, in front of the stove stirring a pot of soup, while everyone else is outside building up an appetite. And, I am more than happy with this arrangement… a little music, a roaring fireplace, a hot toddy or a cuppa something healing… I’m happy as a clam…

I like to serve a creamy, warming veggie casserole of some sort with this soup… something like a Paleo Brussels Sprouts Gratin. Yum. And, if you want to keep the soup vegan too, just swap out the ghee for olive oil or coconut oil.

paleo blender carrot soup

You can top this soup with whatever you like. A pile of microgreens and a drizzle of truffle oil would be awesome. Or, how about some chopped pistachio nuts with some lemon zest? The possibilities are endless…

paleo blender carrot soup

This simple paleo creamy carrot soup doesn’t have too many ingredients, but the few ingredients it does have, really pack a healing punch:

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this soup.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Ghee is one of the best fats to cook with. Ghee is a clarified butter that has had the milk solids removed and it is lactose free. And, it has the delicious taste of butter.  It has a high smoking point, and it doesn’t have to be refrigerated. I recommend buying organic ghee if possible. It contains conjugated linoleic acid (CLA) which has been shown to lower the risk of heart disease.

paleo blender carrot soup

Paleo Creamy Carrot Soup
Print
Recipe type: soup, paleo, whole30, comfort food, vegetarian
Cuisine: Recipe adapted from: 101 Cookbooks
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This paleo creamy carrot soup is really easy to make and deliciously healthy to eat. It's velvety smooth and rich in flavor. It will help your digestion and your immune system!
Ingredients
  • 2 Tbs ghee (or substitute olive or coconut oil for vegan)
  • 1 med onion, chopped
  • sea salt, to taste
  • 1 Tbs red curry paste
  • 2 lb carrots, peeled and cut into 1-in pieces
  • 1 14-oz can full-fat coconut milk
  • 14 oz water (just fill up the coconut milk can)
  • Optional toppings: hemp seeds, raw buckwheat groats, pomegranate seeds, microgreens, lemon zest, truffle oil (whatever makes you smile). I topped mine with buckwheat groats and pomegranate seeds.
Instructions
  1. Heat the ghee in a large soup pot over med heat.
  2. Add the onion and season it with salt.
  3. Saute, stirring, until the onion begins to soften, about 3 mins.
  4. Add the curry paste and cook, stirring 1 min.
  5. Add the carrots, and stir for 1 min.
  6. Add the coconut milk and the water.
  7. Bring to a boil, reduce the heat and simmer, uncovered for 15 mins. Then, cover and simmer an additional 10- to- 15 mins or until the carrots are tender.
  8. Transfer mixture to a blender, or use a hand blender to blend until smooth.
  9. Ladle into bowls and sprinkle on the toppings of your choice.
  10. Enjoy

paleo creamy carrot soup

Eating To Ward Off Cancer

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Eating to ward off cancer means removing the foods from your diet that cancer cells feed on, while simultaneously adding in the food, herbs, and supplements that cancer cells hate. Read more

Instant Pot Spring Vegetable Soup

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Soup still hits the spot even when the days start to get warm.  This instant pot spring vegetable soup is perfect for those days — it will boost your immune system and make you feel good! Read more

White Bean And Kale Soup

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This healing White Bean And Kale Soup is light and comforting at the same time… it’s so delicious!

white bean and kale soup

It’s the middle of the week and that means it’s about time for me to make a big pot of soup. On Sundays and Mondays, oftentimes I feel like creating more complex dishes. You know the kind… the ones that have separate sauces and lots of different components. The one’s that make your kitchen look like a bomb dropped on it. But, come mid-week, I’m all about the one-pot meal. And today, it’s a soup kind of day.

I find all soup comforting. Maybe it’s because it’s served in a bowl. Or maybe it’s because I love the great aroma of all of the things cooking together in one big pot. Or, maybe it’s because I love hot food. I guess it really doesn’t matter why… but it’s a good thing.

And, I’m a firm believer that soup is not just for winter.

I live in the city now, and if you would have told me before I moved here that I would be eating soup year round, I’d have thought you were crazy. I mean, the city in the summer can be really HOT. But, at our house in the burbs where we often kept our windows and doors open to feel the summer breeze, eating soup was a great thing to do as the night cooled down.  Moving into the city though has caused me to pump up the AC way more than I’m used to, so soup season extends here too — sometimes it’s freakin’ cold in here even in the summer!.

But, adapt we must… so the AC cranks up as soon as it gets warm. And, soup season seems continue on much more naturally because sometimes it’s really freakin cold in here… even in the summer.  Haha… how times change.

So, about this particular soup. It really is comforting. And it’s healing. And it’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.

The white beans get a great creamy texture as they cook down. And then to make the soup even creamier, I blended up a little of it and stirred it back into the rest. The fresh rosemary gives it a really awesome herby taste and well, you are just going to love it.

I love to put raw Chinese herbs into my soups while they are cooking. And, depending on what my body needs at the time, I choose my herbs accordingly. This is a totally optional step, and doesn’t effect the recipe at all, but I’d love to help you learn to do this too — because infusing your soup with herbs is just awesome. I put some energy/qi-building herbs in this pot of white bean and kale soup and oh my… it’s like magic.

I have made this soup many times. I’ve seen so many different versions of this soup on so many different blogs that it makes me switch up the recipe a little bit each time I make it but I’ve never been disappointed. This time, as I was about to fire up the stove, I saw yet another recipe for it on one of my favorite blogs: The First Mess. It looked so good, that I had to change up my recipe yet again and implement some new components. I have to give a big thank you to Laura because this is the best version of white bean and kale soup yet!

Another great soup recipe you will love is my Cauliflower Chickpea Soup.

white bean and kale soup

white bean and kale soup

Here’s some of the great healing ingredients in this white bean and kale soup:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Rosemary is great for your digestion, your heart, and your libido. It also can help boost your energy.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Also, whenever I cook anything with some liquid, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I set this pot to simmer, I added some raw Huang Qi and let it infuse into the soup.

white bean and kale soup

White Bean And Kale Soup
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Recipe type: soup, vegan, vegetarian
Cuisine: recipe adapted from: The First Mess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This soup is like energy in a bowl. In a delicious and creamy form. Yum!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 rib of celery, chopped
  • sea salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, leaves finely minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
  • 4 cups vegetable broth
  • dried red pepper flakes, to taste
  • juice of ½ lemon
  • 1 stick Huang Qi/Astragalus (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, carrot, and celery.
  3. Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
  4. Add the garlic, rosemary, beans, and broth.
  5. Bring to a boil, then reduce to a simmer.
  6. Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
  7. Stir in the kale.
  8. Cover the pot and cook for 20 minutes.
  9. Remove from heat and stir in the lemon juice.
  10. Season to taste with salt and pepper.
  11. Enjoy!

white bean and kale soup

Vegetable Noodle Lo Mein

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vegetable noodle lo mein

I think vegetable noodles — of all kinds — are the new kale. Remember last year when kale was everywhere and in everything in every form? This year it’s veggie noodles. There are sweet potato noodles, zucchini noodles, squash noodles, beet noodles, carrot noodles and every other type of vegetable noodles you can imagine. To me, this is a great development. I can’t even look at a pasta recipe without mentally replacing the pasta with some type of veggie noodle or faux pasta. And I LOVE pasta… so my grain-free self is very happy. And, this vegetable noodle lo mein is the perfect recipe to try out your favorite type of veggie noodle. You can even mix it up and use a few different kinds here.

Confession time. My all-time favorite thing to do when I’m home alone for dinner is to order way too much Chinese food, sit on the floor, and eat it in front of the TV. I don’t mean I order a few too many containers. I mean I surround myself with a ton of white containers. I dig in with chopsticks — plates are forbidden — and I chow down.

And then I feel disgusting.

And bloated.

And a little sick.

But, wow, do the noodles and egg foo young taste so good going down…

But only on those rare occasions when I forget how sick I get from it, do I allow myself take-out Chinese food.

But — and this is a big but — I can cook myself Chinese food whenever I want, and feel just fine. And, let me just say, that this vegetable noodle lo mein tastes better than take-out. And there’s no bloating or nausea or self-loathing afterwards. Okay… so now I’m just being dramatic… I don’t think I’ve ever hated myself because I ate something I shouldn’t have… haha.

Anyway, I have to thank Michele at Paleo Running Momma for posting her awesome recipe for this type of lo mein, because her’s looked and sounded so amazing, that I just had to make it too!

When I am in full recipe creation mode, I peruse lots and lots of sources — yes this is how I get my jollies… Anyway, here’s a more traditional lo mein recipe from Jen Reviews.  I find that some of my clients  like to look at a traditional recipe, and then healthy-it-up a bit for their specific needs. If this is you, go for it, and don’t be shy about asking me any questions in the comments below.

And, if you want to try another great vegetable noodle recipe, try my Zoodles With Creamy Avocado Pesto.

vegetable noodle lo mein

vegetable noodle lo mein

Here are some of the great healing ingredients in this vegetable noodle lo mein:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone. I used some butternut squash noodles in this lo mein.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used shiitakes in this recipe. Shiitake mushrooms are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Ginger is also a Chinese herb (Sheng Jiang). It’s especially good during cold weather and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Ginger is also great for some digestive issues. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

In Chinese medicine, lamb is known to be the most warming meat. We recommend it for a lot of ailments caused by cold conditions. It’s great for some arthritic conditions, weakness, and back pain. Lamb also helps with insufficient lactation and impotence. I happened to have some leftover cooked lamb (from a doggie-bag in my fridge), so I cut it up and added it here. Feel free to add whatever you have in your fridge!

Coconut Aminos is used as a substitute for soy sauce. This simple ingredient is vegan, gluten-free, and it’s good for your heart, aids in weight loss, and helps strengthen your immune system.

vegetable noodle lo mein

Vegetable Noodle Lo Mein
Print
Recipe type: Asian, Chinese, paleo, whole30, vegetable noodles
Cuisine: recipe adapted from: Paleo Running Momma
Author:
Serves: 6
The next time you are in the mood for Chinese take-out, try this recipe. It tastes better than any take-out, it's grain-free, healing, and you will love it!
Ingredients
  • For Pork:
  • 2 boneless pork chops, sliced thin
  • 1 Tbs toasted sesame oil
  • 2 Tbs raw apple cider vinegar (I buy this one)
  • 1 Tbs coconut aminos
  • 6 oz butternut squash noodles
  • 2 Tbs extra-virgin olive oil
  • sea salt
  • ½ lb cooked lamb steak, sliced thin (optional -- you can use whatever leftovers are floating around in your fridge)
  • 3.5 oz shiitake mushroom caps, sliced
  • 1 red bell pepper, sliced
  • 2 heads baby bok choy, sliced
  • 6 garlic cloves, smashed
  • 1 Tbs grated fresh ginger
  • 6 scallions, sliced
  • a big fistful of spiralized carrots (or any other vegetable noodle you like)
  • 4 oz pea pods
  • ½ lb fettuccine (I used a grain-free almond fettuccine), cooked al dente
  • For Sauce:
  • ⅔ cup coconut aminos (you can buy this one)
  • ¼ cup toasted sesame oil (here's one)
  • 2 tsp tapioca flour (I like this kind)
Instructions
  1. Preheat the oven to 400°F.
  2. Combine the sesame oil, vinegar, and aminos in a small dish. Add the pork and set aside to marinate.
  3. Line a baking sheet with parchment paper and spread the squash noodles out on it.
  4. Drizzle these noodles with 1-Tbs olive oil and sprinkle with a little sea salt.
  5. Place the tray in the oven and bake for about 15 minutes or until they are just a bit softened, but not mushy.
  6. Meanwhile, heat a large skillet over high heat and add 1-Tbs olive oil.
  7. Remove the pork from the marinade and it it to the pan and stir until browned on all sides -- this will be fast.
  8. With a slotted spoon, remove the pork to a plate.
  9. Make the sauce by whisking all sauce ingredients together in a small bowl.
  10. To the pan, add the mushrooms, bell pepper, bok choy, garlic, ginger, carrots, scallions, and pea pods. Stir continuously until the veggies are softened a bit, but not overcooked. Stir in the sauce and continue stirring until it's hot and a bit thickened.
  11. Stir in the butternut squash noodles, lamb (or any other cooked leftover meat you are using), and the cooked and drained fettuccine into the veggies. Stir over low heat just until everything is warm.
  12. Enjoy!

vegetable noodle lo mein