Green Protein Machine

Ingredients:

1 Lemon

1 Kiwi

1 tablespoon chia seeds

1 tablespoon flax oil

2 Scoops Standard Process Complete protein powder

1 cup Spinach

 

* Ice cubes optional *

 

Directions: Place all ingredients into Nutribullet or blender until smooth and enjoy!

Bieler Broth

 

Maverick physician Henry Bieler advised his patients of this simple tonic broth for those recovering from illness, fatigue, and to improve overall health. The balancing nature of this combination restores acid-alkaline balance as well as sodium-potassium balance specifically to the adrenal glands.

 

 

Ingredients:

 

4 medium squash (zucchini, yellow or summer squash) washed, ends removed and sliced or diced.
1 pound string beans, end removed
2 stalks celery, chopped
2 bunches of parsley, washed and ends removed
Fresh herbs such as Thyme or Tarragon
1 quart of fresh, filtered water…no fluoride or chlorine

Place water, vegetables and optional herbs in a pot. Bring to a boil and simmer for 30-45 minutes covered. Remove herbs. Options for eating include blending vegetables with broth for a thicker soup or straining off vegetables for a broth type mixture. Optimal intake is 2-3 cups per day. Consume within 3-4 days.

 

* Recipe makes 2 quarts*

 
 
 

Berry Blast

Ingredients:

1/2 cup frozen blueberries

1/2 cup frozen raspberries

1/4 cup forzen blackberries

1 tablespoon flax oil

2 Scoops Standard Process Complete protein powder

 

* Ice cubes optional *

 

Directions: Place all ingredients into Nutribullet or blender until smooth and enjoy!

Minestrone with Chicken Meatballs

 

  • 2 Tbs. olive oil

  • 1 red onion, chopped

  • 2 carrots, peeled and cut into rounds 1/2 inch  thick

  • 2 celery stalks, cut into slices 1/2 inch thick

  • 2 garlic cloves, minced

  • 3 cups chopped kale leaves

  • 1 cup dry red wine

  • 1 large tomato, seeded and chopped into 1-inch  pieces

  • 4 cups chicken stock

  • 2 cups water

  • 1 bay leaf

In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.

Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.

Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.

Serves 8.

  • 1 can (19 oz.) cannellini or white kidney beans

  • 1/4 cup chopped fresh basil

  • Salt, to taste, plus 1/2 tsp. salt

  • Red pepper flakes, to taste

  • 1 lb. ground chicken

  • 2/3 cup grated Parmigiano-Reggiano cheese

  • 1/4 cup dried bread crumbs

  • 1 egg, beaten

  • 1/4 tsp. freshly ground black pepper, plus  more, to taste

Ingredients

Grandma was right.... The Bounties of Broth

 
 

Creamy Dairy-Free Fish Chowder

 

Recipe makes 4 Servings

 

INGREDIENTS

 

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, chopped

2 celery stalks, chopped, divided

4 Yukon Gold potatoes, divided

1/4 white wine

1 quart low-sodium chicken, fish or vegetable stock, divided

1 carrot

1 pound lean, firm white fish ( cod, rockfish or haddock), cut into 1- inch pieces

1/2-1 teaspoon white wine vinegar, optional

Chopped celery leaves or parsley, for garnish

 

 

DIRECTIONS

 

Warm the olive oil in a large pot over medium heat and sauté the onion, garlic and half of the celery until the onion is soft and translucent. Meanwhile, peel and chop 3 of the potatoes (makes roughly 2 cups). Add the potatoes, white wine and 3 cups of the stock to the pot and bring to a boil.

 

Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If needed, add some of the remaining 1 cup stock to thin soup to desired consistency. Taste and add a little salt if needed.

 

Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart.

 

Add the fish and simmer for 5 minutes more, or until fish is cooked through. Taste and add a little vinegar if soup needs some brightness. Garnish each serving with celery leaves or parsley.

 

 

 

Spaghetti Squash-Sausage Casserole

Ingredients:

 

Vegetable cooking spray

1 (4 to 5 lb.) Close to Home spaghetti squash

8 ounces Close to Home sharp cheddar, shredded (about 2 cups)

1 Tbsp. fresh thyme leaves or 1 tsp. dried

1 tsp. dried Italian seasoning

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbsp. olive oil

1 lb. Close to Home chicken sausage

1 medium onion, finely diced

1 medium green bell pepper, finely diced

1 Tbsp. minced garlic

1 (32 oz.) jar Close to Home tomato sauce

1/2 cup grated Parmesan cheese (optional)

Directions:

 

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and spray with vegetable cooking spray. Line a plate with paper towels and set aside.

 

2. Cut squash in half lengthwise and remove and discard seeds. Place cut-side down on prepared baking sheet. Bake squash until there is a slight give when you press into the skin, about 45 to 50 minutes. Remove from oven and turn over to cool, about 15 to 20 minutes.

 

3. When cool enough to handle, use a fork to carefully remove flesh in long strands and place in a large bowl. Cool flesh to room temperature, about 30 minutes, then add cheddar cheese, thyme, Italian seasoning, salt, and black pepper. Stir to combine.

 

4. While squash cools, heat oil in a large skillet over medium-high heat. Remove sausages from their casings and add to pan, breaking meat up into small pieces with a wooden spoon. Cook until no pink remains, about 6 to 7 minutes. Use a slotted spoon to remove sausage crumbles from the pan to drain on a plate lined with paper towels.

 

5. Pour all but 1 Tbsp. of fat out of the pan. Return pan to medium high heat. Add onions and peppers. Cook 3 minutes to soften. Add garlic and cook 1 minute more. Add drained sausage and tomato sauce. Cook, stirring occasionally, until the sauce is heated through (about 3 minutes).

 

6. Spray a 9-by-13-inch baking dish with cooking spray. Spread half the sausage mixture on bottom of dish. Spread half the squash mixture over sausage mixture. Spread with remaining sausage mixture and top with remaining squash mixture. Sprinkle Parmesan cheese, if using, over the surface. (At this point, casserole can be refrigerated overnight, covered well.)

 

7. Bake casserole until the sauce is bubbling up around the sides and the Parmesan cheese has browned slightly, about 25 to 30 minutes, or 50 to 55 minutes if baking from the fridge. Let casserole rest for 15 minutes before serving.

 

Shredded Beet &

Carrot Salad

Because the natural sugars in these vegetables are tightly bound in their tough fibers, the slow release into your bloodstream will keep your energy level on an even keel for hours.  This pretty salad keeps well in the refrigerator for up to four days.

 

4-6 Servings

 

 

Ingredients

 

2 medium-small beets

2 large carrots

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons sunflower oil

 

 

Directions

 

1. Peel the raw beets and carrots.  Using the shredding disk of a food processor or the large holes of a hand grater, shred the vegetables.

 

2.  Toss the shredded beets and carrots with the balsamic vinegar and sunflower oil.  Serve at once or cover and refrigerate for up to 4 days.