Duck Broth with Vegetables

I love when simple tastes great!  This soup is just that, simple to make and tastes amazing!  We recently made a batch of duck broth with our left over duck bones.  Needless to say, I thought chicken broth (bone broth) was my ‘drink of choice’, that was until I met duck broth!  We love duck and duck broth has the same taste as though eating the duck again!  This recipe takes the amazing duck broth and enhances it with the natural vegetable flavorings, giving your mouth an amazing explosion.  This causes your hand to move faster getting the soup into your mouth!  Now, if you don’t have access to duck broth…no worries..this will work with chicken broth.  The broth taste is what carries this soup.

DuckBroth

Duck Broth with Vegetables

Ingredients

2 cups diced carrots

2 cups diced fennel (1 large fennel)

2 cups diced zucchini

2 cups diced yellow summer squash Continue reading

Instant Pot Chili

We love our Instant Pot.  I think our biggest love comes when making bone broth.  I use to spend two days making bone broth in the crockpot every weekend, only to have the house smell up.  Needless to say, Instant Pot has taken the smell out of our house and for that, my husband is grateful!  The Instant Pot makes cooking easy and a lot more quick!  I have taken my husbands favorite meal and turned it into an Instant Pot meal.

This recipe will use two features on the Instant Pot.  First, I use the saute feature. This helps to cook down the onions, celery and beef.  Then, I switch it to low pressure on the soup options for a short time.  This short time helps to lock in the chili seasoning flavors and create an explosion in your mouth!

Instant Pot Chili

Instant Pot Chili

Ingredients

2 tbsp ghee

3 cups thinly chopped onion

2 cups thinly sliced celery

2 lbs ground beef

2 tbsp chili powder

1.5 cups chicken broth

26oz chopped tomatoes

salt and pepper to taste Continue reading

Pumpkin Curry Soup

Can you tell fall is here in Michigan?  I’m in love with a few things: apples, squash and pumpkin!  Then along with those three things come great spices.

This soup is great served right away or on another night.  I often make this soup on a Sunday afternoon and serve it for a meal on Tuesday/Wednesday.  It is great served the next day because the spices merge together longer.  I will let you in on a little secret of mine to having success in nightly meals, I look at our schedules and decide which days I have time to cook a meal and which days I will be walking in the door starving.  I allow my schedule to guide my weekly menu.  If a temptation occurs for me, it is often due to exhaustion, so I plan ahead to know when it will be occurring.

I have to laugh, I love soups and my husband is not on board for soups ALL THE TIME.  Well, he is going to have surgery this week on his ankle and his request to me is…a fridge stocked with soups.  He said he would love soup for breakfast, lunch and dinner and it must all be made with bone broth!  He knows bone broth heals and he is looking for a quick recovery (and me too…for my sanity purposes).

Curry Pumpkin Soup

Curried Pumpkin Soup

1 – 15oz can of pumpkin

1lb cooked breakfast sausage

1/2 cup chopped onion

1 cup sliced mushrooms

2 cups chicken broth

2 tbsp coconut oil

2 tsp cinnamon

1.5 tsp curry

salt & pepper to taste Continue reading

Cabbage Hash with Fresh Mint

Five days out of the week, I create a great protein coffee drink.  However, those two other days….I love to spend more time making an amazing breakfast!  We love bacon, eggs and hash on those days.  Cabbage hash is one of our favorites.  I love adding different items to a cabbage hash ‘base’.  Often we add fresh mint to create a great taste in your mouth as you chew it.  The mint also leaves behind a great small hint of the taste. Normally we have a later morning breakfast, a decent afternoon snack and then a great meal on Saturday and Sunday’s.  I guess when time is not consumed with responsibilities, one has more freedom to decide what they want to do and eat.

Completing day 13 of the 21 day sugar detox.  I must say, I’m enjoying this journey and feeling healthier from the inside out.  I know my system is very sensitive to sugar.  Unfortunately, my body retains an obscene amount of water (about 4lbs) for 48 hours when I indulge with a sweet treat.  My body needed a chance to recover for longer than the work week and heal.  I decided to go one phase 3, which is no dairy.  I have always admitted I’m 80/20 Paleo.  I allow for the occasionally dairy items as treats when we go outside our house for parties or dinners.

Cabbage Hash with Fresh Mint

Cabbage Hash with Fresh Mint

Ingredients

4 cups thinly chopped cabbage

1 cup chopped white onion

1/4 cup thinly sliced fresh mint

3 tbsp coconut oil

salt and pepper to taste Continue reading

Ranchero Sauce from Down South Paleo

Recently in the mail, I received the Down South Paleo cookbook from Jennifer Robins of Predominantly Paleo.  This cookbook is stuffed full of delectable southern recipes from blondes to fried chicken to grits.  Browsing through the cookbook, I got stuck within the desert section.  Something about her blondes caught my eye and next thing I knew, I am in the kitchen creating a pan.  Keep in mind this happened after a long week of travel and pure exhaustion.  However, whipping up a batch was simple and easy…not to mention the pure satisfaction of sitting on my sofa enjoying one catching up on my Hallmark Channel DVR movie!

I’ve decided to share the Ranchero Sauce from her cookbook because it is easy to create and tastes amazing. I think often we forget eggs can be used within a meal outside of breakfast.  We have created this sauce a few times, first as a breakfast creation and then as a dinner option.  I love the heat the sauce provides (not too much but not too little).  I have even made a batch of sauce to take on our camping trip and stored it in the color over night for a great Saturday morning treat!

Jennifer recommends creating the sauce, placing it on top of eggs and tostadas/lettuce.  We have also placed the eggs on top of tostones.  Any option is amazing because the sauce is what makes the meal!

This cookbook is great for the novice to experienced chef cook.  She takes many meals which I thought were off limits due to dietary restrictions (gluten/dairy) and makes them with all natural nutrient foods.  Interested on getting your hands on this amazing cookbook?  Not only is Jennifer’s cookbook awesome, so is she!  Jennifer is going to send one lucky winner a copy of her cookbook.  Follow along on my Instagram page for the giveaway (running 8/22-8/23) details.

ranchero

Ranchero Sauce

Ingredients

1 onion diced

1 tbsp. avocado oil (or preferred cooking fat)

¼ cup minced fresh cilantro

1 jalapeño pepper, seeded and minced

2 garlic cloves, minced

¼ tsp cayenne

8 oz crushed tomatoes

2 cups chicken stock

¾ tsp cumin

Pinch of salt if desired Continue reading

Onion Chuck Roast

I’m not a pot roast kind of girl.  To be honest, I make one and nibble from it.  My husband enjoys pot roasts and it will supply him with a few lunches throughout the week.  Well needless to say, my plan did not work on this recipe.  I ate not one, but two helpings of this onion chuck roast recipe.  We cleaned up all 2lbs of meat in one sitting.  I’m not sure if that is something to be proud of or embarrassed on.

Onion Chuck Roast Continue reading