 Ingredients:
1/2 head Romaine Lettuce, chopped 3 hard boiled egg, chopped 1 avocado, chopped 1/3 sautéed onion, sliced 4 stalks celery, chopped 2 carrots, chopped 1 Roma tomato, chopped 1 apple, chopped, optional Top with vinaigrette and serve over quinoa (optional) Sprinkle with sunflower seeds Combine all ingredients and top with vinaigrette dressing. Gluten Free, Vegetarian, Phase 1 Fungus Link Diet Friendly .
0 Comments
I serve this soup at our retreats and everyone loves it! Normally I just throw in any veggies that need to be used up. It's a perfect last minute dinner to make and it's always thoroughly enjoyed!
Recipe: 1 lb. ground beef 32 ounce beef broth 3 cups vegetable broth 1 - 15 oz. can black or kidney beans 1 14-15 oz. can diced tomatoes 1 cup frozen corn 4 - 5 cups broccoli or greens, chopped 5 stalks celery, chopped 4 medium carrots, chopped 1 handful fresh parsley, chopped 1 onion, chopped 2 cloves garlic, minced fresh herbs to taste, (I used oregano and thyme from my garden, just a bit) 1 TBS Celtic or Himalayan salt 1 tsp cracked pepper 1 TBS Italian seasonings 1 TBS EV Olive Oil optional: 1 TBS Beef Gelatin, good for hair, skin, nails, joints, and your gut Saute olive oil with onion and garlic, After 5 minutes, add herbs. When browned, add ground beef, separate and brown. Add broth and beans, diced tomatoes, then veggies and about 8 cups water. Bring to a boil then simmer on medium low heat for about 1 hour. Serve with sour cream or cheese.  My husband was so excited when I came up with this recipe because it tastes so similar to mashed potatoes that he knew he’d be able make the switch really easily and that’s saying a lot for a meat and potatoes guy! Ingredients: 1 head cauliflower 2 TBS olive oil 1 TBS fresh rosemary leaves 1 clove garlic, peeled 2 TBS butter 1 tsp salt Freshly ground pepper to taste Directions: Remove core and wash cauliflower. Cut florets apart and arrange on non-tephlon baking sheet. Drizzle with olive oil and sprinkle with salt. Lay garlic clove on pan and allow to roast along with cauliflower. Roast on 350 degrees for about twenty minutes or until lightly browned, but not burnt.  Place remaining ingredients in bowl along with roasted cauliflower and mix with immersion blender until smooth. If you do not have an immersion blender, you can also do this in a regular blender, but may have to add a small bit of water to get it blending. Be careful not to add much or the mash will be thin and runny. |
Categories
All
Chichen Itza, Mexico 2015
|
RSS Feed