Butternut Carrot Breakfast Porridge

Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth  completely absorbs all the micronutrients from the bones themselves.  AIP and Paleo diets both recommend consuming bone broth every day.  However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup”

Mexican Pozole

Mexican Red Pozole

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Mexican Red Pozole Yum
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
  2. Meanwhile, shred the cooked chicken until you have 3 cups.
  3. Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

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Curried Chickpeas and Rice

Curried Chickpeas with Rice

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier.  The original recipe used pork but I made it vegetarian by using chickpeas instead.  I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all.  I added garam masala and increased the amount of curry powder because the original was bland.  I think the result is a really nice vegan meal.  Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”

black bean stuffed sweet potato

Black Bean and Salsa Stuffed Sweet Potatoes

This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven.  The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”

Butternut Carrot Breakfast Porridge

Creamy Rice with Salmon

I got this rice with salmon (arroz con salmon) recipe from a food blog written by a Columbian woman.  I’m so sorry I’ve lost track of the url of that web site but I made a lot of changes to the recipe anyway, so it barely resembles the original.

I removed several ingredients, changed several others, and used leftovers to compile the dish instead of creating it from scratch.  It was surprisingly good!  I served it with sautéed beet greens but I recommend choosing a side veggie that’s more neutral in flavor, like broccoli or green beans.  The beet greens were good but the strong flavor overpowered the more subtle taste of the rice dish. Continue reading “Creamy Rice with Salmon”