Rosemary Apricot Spaghetti

I am not eating meat. This is a tragedy, but it is wreaking havoc on my digestion right now, so I’m taking a little break to see if things improve (they have, and pretty quick, too). SAD. Also, no avocados or eggs, they’re not digesting either. What am I eating? Plant based foods! How long can this last? Not sure!

Rosemary Apricot Spaghetti

  • Pre-roasted spaghetti squash
  • Fresh rosemary
  • Organic dried apricots
  • Himalayan pink salt
  • Black pepper
  • Grass-fed butter

I reheated the spaghetti squash with grass-fed butter, Himalayan pink salt (trying to change salt quality), black pepper and rosemary. When butter was melted and squash was hot, I added the organic dried apricots, cut in half, and heated a little more so they were soft, but still a little chewy. I don’t typically eat dried fruit, but I had them leftover from a recipe, and they needed to be used. They were organic, and preservative free.DSC_0462

Italian Flavors abound!

I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.

These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.

Artichoke Olive Pasta

  • Roasted spaghetti squash
  • 1 can/jar artichoke hearts
  • 1 small or 1/2 large can whole pitted black olives
  • 1/2 a diced white onion
  • Tropical Traditions Coconut Oil
  • Herbes de Provence
  • Garlic powder
  • Kosher salt/pepp
  • Olive oil

I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!


Carrot Ginger Bisque

I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.

Ginger Carrot Bisque

  • 6 large carrots, sliced
  • 1/2 a diced red onion
  • 10 cups water (don’t worry, it’s not watery)
  • 2 bosc pears, peeled and cut
  • 2 TBSP Tropical Traditions Coconut Oil
  • Juice of 1 lemon
  • 2 TBSP fresh grated ginger
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cinnamon
  • Cloves

I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂

Nightshade free Guac!

Mmmm, who doesn’t love a good Guac? The options are endless! This recipe is so lime-y and fresh, you can pair it with anything 🙂

Nightshade Free Guac

  • 8 avocados
  • 1 bunch cilantro
  • Juice of 4 limes (I used 3 small and 1 large)
  • 1/4 diced red onion
  • 6 garlic cloves
  • Drizzle olive oil
  • Kosher salt/pepp
  • Garlic powder

Mash everything together!

Last night we put it on burgers:DSC_0152This morning, I had it with my scrambled eggs:DSC_0161