Bone broth is excellent for making soups, stews, sauces, and sautés. If you are on a paleo or AIP diet, bone broth is often recommended for sipping in between meals for extra nutrition.
Category: Budget Friendly
Beets – A Lesson in Frugality
Beets are the ultimate in nutritional usefulness. Each part of the beet is nutritionally useful, and even the few small parts you don’t want to eat can be fed to your garden in the form of compost.
Golden beets are beautiful and sweet, and according to some sources are much lower in starch than their red cousins. So if you are reducing starch in your diet for health reasons, golden beets are OK! Also, red beets are a pain with their sheer redness, which gets all over everything in your kitchen. I’ve already got stains on everything from all the turmeric I’m consuming, and add the red “blood” from beets and I’ve got sunset-colored cutting boards and wood-handled knives, not to mention my hands… Ah the price for health. But I digress…
Beets can be divided into three uniquely useful parts: the roots, the stems, and the leaves.
Roots: The root bulb is the most deliciously sweet part of the plant. The easiest way to cook the beet root is in foil packets on your grill (btw you can skip the peeling step and eat them with the peel on). Another way is to simply peel them and steam them, then drizzle with a little olive oil and salt and serve warm. Continue reading “Beets – A Lesson in Frugality”
Lemon Cilantro Vinaigrette
Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”
Beet Ginger Smoothie
Yes, it tastes as good as it looks, and no added sugar!
1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie”
Mexican Red Pozole
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 32 ounces chicken stock
- 2 cups salsa chunky style such as pico de gallo
- 1 can hominy 15 oz can, drained
- 3 cups cooked chicken shredded
Ingredients
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Instructions
- Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
- Meanwhile, shred the cooked chicken until you have 3 cups.
- 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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Thai Salad with Peanuts
If you have a peanut allergy in your house you can switch the Thai peanut sauce for any other kind of Thai cooking sauce without peanuts.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 8 ounces rice noodles or soba
- 6 ounces edamame beans thawed if frozen
- 1 bunch green onions
- 1 tablespoon toasted sesame seeds white or black
- 2/3 cup thai peanut sauce see notes
- cilantro optional garnish
- peanuts, unsalted optional garnish
Ingredients
|
Instructions
- Cook noodles according to package instructions. Strain and set aside.
- Chop green onions. Rinse and drain edamame beans and let dry. Chop cilantro and peanuts if using.
- Add noodles plus rest of ingredients to a large bowl and toss gently until well blended. Serve at room temperature, sprinkle with cilantro and additional chopped peanuts if desired.
Recipe Notes
- It's super important to check the labels of any jarred sauce you buy. Make sure there are no added chemicals, sugars, HFCS, MSG, or "added coloring". Citric acid is ok as a preservative but if you see anything you can't pronounce, put it back on the shelf.
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