What to Cook When You’re “Social Distancing”

 

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Y’all, times are crazy. While toilet paper may be absent from stores, last I checked there are still some shelf-stable and frozen items available for plunder… I mean, purchase.

So I figured what better time to share ways to create nourishing and filling meals out of a stockpile… just in case.

Reminder – this isn’t about sticking to a diet or trying to “eat right.” This is about finding food that is going to be packed with nutrients to boost our immune systems by creating diversity in our gut microbiome. Vegetables always go together. I’ve never had a combination of veggies I didn’t like. Now, for picky eaters and super tasters that’s a different story. Hopefully, you will find a wide variety of options below to keep you happy, nourished, and full. Continue reading “What to Cook When You’re “Social Distancing””

Favorite Slow Cooker Potato Soup

Brrrr – it’s cold outside in Dallas, so you know what that means for me??? Time to post a soup recipe!

I wish I knew where this recipe came from, to give credit where credit is due. But I don’t – I’ll just say my family requests this every time the weather cools down a bit, and this recipe has always been a hit in my coaching groups.

It’s gluten free, dairy free, and SUPER filling. You can sub the white potatoes for sweet potatoes – or even Japanese sweet potatoes!

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When I worked away from home full time, I prepped all ingredients the night before, stored them in the fridge, then dumped them in the crock pot the next morning, set on the lowest setting.

These days I throw it all together and cook on high for 4 hours.

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Ingredients:

  • 1 pound Italian sausage (or breakfast sausage or grass fed beef)
  • 10 slices bacon
  • 3 large potatoes, peeled and chopped into cubes
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 1 32 ounce carton broth (beef has the most flavor)
  • 1 teaspoon salt or more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 cups chopped kale
  • 1 can unsweetened coconut milk, refrigerated to separate cream

Directions:

  1. Cook sausage in pan.
  2. Cook bacon in pan or bake on 375 for about 35 minutes until desired crispness.
  3. While those cook, chop potatoes and onions.
  4. Place everything in slow cooker except bacon, kale and coconut milk.
  5. About 30 minutes to 1 hour before serving, add kale.
  6. A few minutes before serving, add just the separated coconut cream to the slow cooker.
  7. Chop bacon in small pieces and serve on top of soup. **Some people throw the bacon in at the beginning with everything else, but I think it has more flavor as a garnish.

Ancestor’s Stew

The blood of my ancestors is in this crock pot stew. Kidding. But seriously, I did some DNA testing a while back and found out I’m 50% British/Irish… so there is really nothing better for me than beef stew (other than whisky of course – kidding again)!

Stew is a comfort food for me. I spent many, many years hating beef, but I always loved the stew my grandma made. I think she would be pretty proud of this recipe I concocted, as I once told her I would never ever cook with raw meat (it totally disgusted me).

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I used beef bone broth as the base (because gut health), switched out extra potatoes for a turnip and some radishes, and added my favorite herbs – oregano, thyme, and ROSEMARY. Continue reading “Ancestor’s Stew”