Green Smoothie

 Green Smoothie

Ingredients

• Apple or Pear
• Grapes or Pineapple (optional)
• Spinach or Kale
• Cucumber
• Celery
• Cauliflower
• Ginger
• Cashews, Walnuts, Almonds (or any nut)
• Chia and Flax seeds
• Oats
• Honey
• Coconut water (optional)

Lets get chopping and blending

Start

1. I like to use the whole fruit and add in a handful of grapes of pineapple
2. Place a handful of greens (spinach or kale)
3. Cut 1/3 cucumber, 1 celery stalk, a cauliflower chunk
4. Peel off the ginger skin and put a tiny piece (ginger is powerful!)
5. Add a scoop of nuts, seeds, and oats
6. Skirt in a tablespoon of honey
7. Pour in coconut water or regular water to almost cover the ingredients and blend until smooth

Smoked Pork Tacos

 Smoked Pork Tacos

My husband smoked a pork butt/shoulder

I made cole slaw 

Ingredients :

• Smoked Pork 
• Tortillas
• Cole Slaw - I make mine with apple cider vinegar 
• Lime
• Mango or Peach
• Mayonaise
• Avocado
• Pepperoncinis
• Cilantro
• Salt & Pepper 

Start: 

1. Smoke the pork - you can use carnitas as well 
2. Make the cole slaw - I like olive oil and a little mayonnaise with apple cider vinegar, salt & pepper
3. Everyone knows how to make tacos, a little bit of everything! 
4. Eat! 

Squash Caserole

 I used yellow squash for the casserole

Can also use Zucchini !

Ingredients: 

• Squash! (a bunch)
• Onion and Garlic 
• Sour Cream (a large scoop or two)
• Half & Half (small pour)
• Bread Crumbs (cover the top)
• American Cheddar (a small handful)
• Parmesan (sprinkle)
• Bacon (3-4 pieces)
• Butter / Ghee (tablespoon)
• Olive Oil
• Honey(drizzle)

Start:

1. Sauté onions and garlic
2. Chop os squash into small pieces, or shave
3. Mix squash in casserole pan with all but the bacon and bread crumbs
4. Top off casserole with bread crumbs
5. Roast in oven for 45 -55 minutes on 350 degrees
6. Pan fry bacon until cripsy
7. Once casserole is soft and golden brown, take out of oven and crumble bacon for topping

Baba Ganoush

 Baba Ganoush

Ingredients :

• Eggplants 
• Yogurt
• Cashew Nut Butter
• Sesame Oil
• Olive Oil
• Garlic
• Lemon
• Paprika
• Salt & Pepper

Start:

1. Roast eggplants and garlic in oven until soft
2. Scoop out the eggplant meat and discard of the skin
3. Put everything in the blander and pulse on low until all mixed together, not perfectly smooth

Cream of Zucchini Soup

 Cream of Zucchini Soup -

So good and so easy~! Vegan & Gluten Free options

Ingredients: 

• Zucchini - I used 3 very large ones
• 1/4 Head of Cauliflower  
• 1/2 Onion
• Couple Cloves of Garlic
• Chicken broth (32 oz)
• Half & Half (or coconut milk)
• Italian Seasonings
• Salt & Pepper
• Flour for thickening (or corn starch)
• Parmesan (optional)
• Olive Oil
• Blender

Start:

1. Sauté the chopped up onions and garlic in olive oil
2. Use a bit of the chicken broth at room temperature to mix and make a paste with a couple scoops of flour
3. Pour in chicken broth 
4. Add chopped up Zucchini and Cauliflower
5. Season soup
6. Cook until softened
7. Put all of the soup contents into a blender and blend until smooth 
8. Put back in pot and add some half & half, only need to pour a little 
9. Serve hot and sprinkle parmesan cheese in bowl 

Easy Split Pea Soup - Instant Pot

Easy Split Pea Soup - Instant Pot
optional vegan

Ingredients -

• 1 lb of dried Split Peas
• 1 Carton Chicken Broth 
• Handfull of Carrots
• Handfull of Celery
• Panchetta (4 oz) 
• 1/2 Onion
• Couple cloves of Garlic
• Italian Seasoning
• Bay Leaf
• Salt & Pepper

Start - 

1. Chop veggies
2. Pour everything into the Instant Pot 
3. Cook on Soup mode High Pressure for 15 minutes, make sure valve is on sealing NOT venting
4. That's it! 
5. Enjoy Hot !!! 

Cream of Asparagus Soup

Cream of Asparagus Soup

*option to make it dairy free, gluten free, or vegan

Ingredients:

• 2 Bunches of Asparagus 
• 1 Carton of Chicken Broth 
• 1/2 Onion
• A Couple Garlic Cloves
• A Couple Tablespoons of Flour
• Small Pour of Half & Half
• Parmesan Cheese
• Lemon
• Butter
• Olive Oil
• A Pinch of Oregano
• A Pinch of Parsley 
• Salt & Pepper

Start: 

1. Saute garlic and onions in butter and olive oil until transparent 
2. Put in chopped up asparagus
3. Season soup and squeeze lemon
4. Pour in chicken broth 
5. Make a light paste with flour and chicken broth on the side, stir until smooth
6. Cook on medium until asparagus is a bit soft
7. Pour in the current soup mixture and the flour paste into a blender and blend until smooth
8. Pour back in pot and simmer with a little bit of half & half 
9. Serve warm with a topping of parmesan cheese and ENJOY!

Dietary Substitutions: 

• Coconut milk can be replaced for half & half (dairy free)
• Corn starch instead of flour (gluten free)
• Vegetable broth instead of chicken broth (vegan)

Black Bean Soup Instant Pot

InstantPot Black Bean Soup

With a Mexican twist

Ingredients :

• 1/2 bag Black Beans ( I used dry beans, soak first )
• 1 Carton Chicken Broth
• 3 Stalks Celery
• Handful of Baby Carrots
• 1/2 Onion
• Couple Cloves of Garlic
• Handful of Cilantro
• Avocado for topping
• Mozzarella Cheese for topping 
• Pancetta 
• Bay Leaf
• Cumin
• Lime 
• Olive Oil
• Salt & Pepper

Start:

1. Soak black beans over night in water 
2. Chop up veggies and dump in Instant Pot 
3. Pour in a bit of the seasonings and drizzle olive oil 
4. Pan fry the pancetta 
5. Turn Instant Pot in high on Soup mode for 11 minutes
6. Serve hot! Top with pancetta, mozzarella cheese, and avocado slices

Cream of Mushroom Soup

Cream of mushroom soup
Cream is optional

Ingredients:

• A pound of Mushrooms
• 1 carton Chicken Broth
• 1/2 Onion 
• Couple Garlic Cloves
• 1/3 Cauliflower
• Couple tablespoons of Flour 
• Half & Half (optional)
• Couple once’s of dry White Wine
• Couple tablespoons of Butter
• Couple tablespoons of Olive Oil
• Rosemary
• Thyme
• Parsley  
• Salt & Pepper

Start:

1. Chop all veggies and boil in chicken broth for 10-15 min
2. Pour everything in blender and blend until smooth
3. Put back on stove, simmer on low for 20 more minutes 

Broccoli Cheese Soup !

Broccoli Cheese Soup !

Ingredients:

• Couple bunches of Broccoli  
• 2 cartons of Chicken Broth
• Couple tablespoons of Butter
• 1/2 Onion
• Couple cloves of Garlic
• Flour (white potato option for gluten / grain free )
• Salt and Pepper
• Mozzarella Cheese
• Parmesan Cheese (for topping)
• Olive oil for drizzle 

Start:

1. Cut up onion, garlic, and broccoli 
2. Bring chicken broth to a boil
3. Place all veggies into broth and cook for 15 minutes
4. While it is all cooking, scoop a couple tablespoons of flour and mix together with cold broth or water until it makes a loose paste 
5. Place all veggies, broth, and flour paste into a blender and turn on high for 30 seconds or so
6. Pour back into large pot and cook for 5 more minutes
7. Melt in the couple tablespoons of butter
8. Sprinkle in a 1/2 cup or more of mozzarella cheese, it should melt quickly 
9. Serve hot, drizzle with olive oil and add a pinch of Parmesan cheese to top off