Category Archives: Fall Archive

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Pumpkin Energy Bites

Pumpkin Energy Bites

Image: Skinny Taste
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Pumpkin Energy Bites

Ingredients

  • ½ cup raw pistachios
  • ¼ cup raw cashews
  • 10 pitted Medjool dates
  • ¼ cup canned or homemade pumpkin purée
  • Pinch sea salt
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

Instructions

In a food processor, pulse half of the pistachios until they resemble coarse sand (this will be to roll the balls in after they’re formed). Place into a bowl and set aside.

Add the cashews and rest of the pistachios to the food processor and pulse until finely ground. Add the remaining ingredients into the food processor and mix until evenly combined. Use a scoop or small spoon to shape 9 balls (about the size of a golf ball) and place them onto a tray lined with wax or parchment paper. Roll each ball into the reserved pistachio crumb. Refrigerate or freeze to let the balls set. Store in the fridge and enjoy!

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    Categories Fall Archive, Main Course

    Zucchini Noodles with Turkey Bolognese

    Zucchini Noodles with Turkey Bolognese

    Image: My Intuitive Health
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    Zucchini Noodles with Turkey Bolognese

    Ingredients

    For the Turkey Bolognese Sauce
    • 1 tbsp olive oil
    • 4 large carrots, peeled and diced
    • 1 cup of mushrooms, any type, diced
    • 1 onion, peeled and diced
    • 1 lb. ground turkey or chicken (*optional. I think its "meaty" enough without from the veggies)
    • 2 15 oz cans of tomato sauce (plain pureed tomatoes)
    • 1 tsp dried oregano
    • 1 garlic clove, minced
    • Salt and pepper to taste
    For the Zucchini Noodles
    • 2 packages of spiralized zucchini (*get 1 package if cooking for 1. Can also use 3 whole zucchini and make your own thicker ribbons with a vegetable peeler)
    • Parmesan cheese
    • Mozzarella cheese (optional but yummy)

    Instructions

    For the Bolognese Sauce

    In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute.  Add the ground turkey and break up with a spoon. Cook until the turkey is browning, about 10 minutes. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 15-20 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. 

    Meanwhile, in a large saute pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

    Once the liquid has evaporated and the spirals have softened, add the bolognese sauce. Add the cheese and stir to combine. Top each serving with additional cheese and enjoy!

    Shopping List

    Produce
    • 4 large carrots, peeled and diced
    • 1 cup of mushrooms, any type, diced
    • 1 onion
    • 2 cloves of garlic
    • 2 packages of spiralized zucchini (*get 1 package if cooking for 1 or if you don't want leftovers. Can also use 3 whole zucchini and make your own thicker ribbons with a vegetable peeler)
    Canned/Jarred
    • 2 15 oz cans of tomato pure
    Meat
    • 1 lb ground turkey or chicken
    Dairy
    • ⅓ cup parmesan cheese
    • ⅓ cup shredded mozzarella
    • *both are optional but good
    Pantry Items
    • Oregano
    • Olive oil
    • Salt and pepper

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      Categories Breakfast, Fall Archive

      Turkey Bacon Caramelized Onion Quiche with Sweet Potatoes and Spinach

      Turkey Bacon Caramelized Onion Quiche with Sweet Potatoes and Spinach

      Image: The Seasoned Mom
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      Turkey Bacon Caramelized Onion Quiche with Sweet Potatoes and Spinach

      Servings

      4-6

      Ingredients

      • 1 tbsp olive oil
      • 4 pieces of turkey bacon
      • 1 sweet potato, chopped into ½ inch cubes
      • ½ tsp curry powder
      • ½ tsp smoked paprika
      • 2 onions, thinly sliced
      • 2 cups of fresh spinach
      • 2 cloves of garlic
      • ½ tsp dried thyme or rosemary or both
      • 6 eggs
      • ½ cup dairy free milk such as PLAIN almond milk
      • 1/3 cup cheese such as goat or cheddar
      • ½ tsp salt
      • ¼ tsp pepper

      Instructions

      Preheat the oven to 425 degrees F. Peel and chop the sweet potato into ½ inch cubes. Place on a sheet tray lined with parchment paper and season with oil, salt, pepper, curry powder, and smoked paprika (optional seasonings, you can get creative with what you have). Bake for about 35 minutes until tender and beginning to brown. 

      Meanwhile, heat the olive oil in a large skillet over medium-high heat and add the turkey bacon. Cook for about 8 minutes total, turning and flipping the bacon every 2-3 minutes until it is browned and crispy. Remove the bacon from heat. Once it has cooled, chop the bacon into bite-sized pieces. 

      In the same pan, add the thinly sliced onions. Start with the heat on high for about 5 minutes, then turn the heat to low to continue cooking the onions “low and slow”. You want them to have a nice caramelized color without getting too brown. If they begin getting too brown or burnt, turn the heat down. Cook for a total of about 20 minutes then add the spinach. Cook for about 3 minutes until the spinach has wilted. Add in the chopped garlic, thyme, rosemary, salt, and pepper. Remove from heat. 

      In a large bowl, whisk together eggs, milk, salt, and pepper. Add in the onion mix, chopped bacon, and cooked sweet potatoes. Stir. 

      Reduce the oven to 350 degrees. Pour the egg mix into a spray 9 inch pie plate and top with cheese. Bake for about 40 minutes, or until the center is no longer jiggly. Let cool for 20 minutes and serve! Optional cheese for serving. This could also be a great dinner served with a simple side salad.

      Equipment Needed

      • Sheet tray lined with parchment paper
      • Large skillet
      • 9 inch pie plate
      • Knife and cutting board
      • Large mixing bowl
      • Whisk

      Shopping List

      Produce
      • 1 sweet potato
      • 2 onions
      • 2 cups of fresh spinach
      • 2 cloves of garlic
      Meat
      • 4 slices of turkey bacon
      Dairy
      • 6 eggs
      • Cheese of choice such as goat or cheddar
      Other
      • ½ cup dairy-free milk such as PLAIN almond milk
      Pantry Staples
      • Dried thyme or rosemary or both
      • Smoked paprika
      • Curry powder
      • Olive oil
      • Salt & pepper

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        Categories Appetizer / Side, Fall Archive, Mastermind Archive

        Irish Brown Beer Bread

        Irish Brown Beer Bread

        Image: My Intuitive Health
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        Irish Brown Beer Bread

        Servings

        12

        Ingredients

        • 1 cup of rolled or quick cooking oats
        • 2 ¼ cups whole wheat flour
        • ¼ cup white all purpose flour
        • ½ cup brown sugar, lightly packed
        • 2 ¼ tsp baking soda
        • 1 tsp baking powder
        • 2 tsp salt
        • 1 cup buttermilk, shaken
        • 12 oz of Guinness beer
        • 5 tbsp melted unsalted butter
        • 1 tsp vanilla extract

        Instructions

        Preheat the oven to 450 degrees fahrenheit. 

        In a large bowl, combine flours, oats, sugar, baking soda, baking powder, and salt. Mix lightly with a whisk until evenly distributed.

        Next, add wet ingredients into the center of the bowl with the dry ingredients and mix until just incorporated.

        Spray or butter a 9x5x2 ½ loaf pan. Pour the batter into the prepared pan and top with a sprinkling of oats for garnish. 

        Put the pan into the preheated oven and then immediately turn the oven down to 400 degrees. Bake for 45 minutes. Invert onto a cooling rack and serve warm (with or without more butter!) 

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          Categories Fall Archive, Main Course, Mastermind Archive

          Navy Bean Soup

          Navy Bean Soup

          Image: My Intuitive Health
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          Navy Bean Soup

          Servings

          4-6

          Ingredients

          • 2 slices of bacon
          • 4-6 large carrots
          • 1 small onion
          • 2 large stalks of celery
          • 4 cloves of garlic
          • 2-3 tbsp tomato paste
          • 2-3 sprigs of fresh rosemary, stems removed and chopped
          • 2 dried bay leaves
          • 3 15 oz cans of navy beans
          • 3 cups of chicken broth (eyeball the amount of broth to get your own desired consistency. Start with 2 cups and adjust to the thickness to your liking)
          • 3 cups of chopped kale (or whole spinach leaves)
          • Salt & pepper to taste
          • Irish Brown Bread Recipe

          Instructions

          Heat a large soup pan on medium high heat. Add two slices of bacon and cook for about 5-7 minutes, until the fat has rendered and bacon is beginning to crisp, stirring occasionally. Remove bacon from the pan and reserve on a paper towel. 

          While the bacon is cooking, prepare the vegetables. Peel the carrots, cut off the ends, and chop into ½ inch dice. Cut the onion in half and peel off the outer layer of skin, then finely chop. For the celery, cut the stalk in half lengthwise and then chop into a fine dice. 

          After you’ve removed the bacon from the pan, add the chopped vegetables to the hot bacon fat, and cook on medium high heat until the vegetables have softened and are beginning to slightly brown (about 7 minutes). 

          Next add chopped garlic, tomato paste, and chopped rosemary to the soup pot. Stir and cook for 1 minute then add the beans, chicken broth, bay leaves, and a sprinkle of salt & pepper. 

          Bring the soup to a boil then reduce heat to low and simmer with a lid on for 20-25 minutes, stirring occasionally. 

          After the soup has simmered, remove the bay leaves then use an immersion blender to partially blend the soup. *Don’t blend it completely smooth. I like to keep some texture with the vegetables and beans in this soup. 

          At the end, add the chopped kale and cook for 3 minutes. Taste for seasoning and adjust salt and pepper accordingly. (option to garnish with chopped bacon) – Enjoy!

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