Empty the Fridge Veggie Soup

Ruthie Approved

Empty the Fridge Veggie Soup

Ingredients

big spoonful of butter or coconut oil

2-3 carrots

1 onion

½ medium cabbage (purple)

1 zucchini

at least one potato(s)

1 cloves of garlic

1-2 tsp curry

1 tsp turmeric

(whatever is in your fridge. This recipe is also good if you add in squash of any sort).

1 vegetable bouillon cube, or 2 cups of bouillon.

Directions

1. Chop all your vegetables into inch cubes.
2. Heat the butter/oil in a pot. Add all the chopped vegetables to a big pot. Add curry and turmeric. Let it cook for 5 minutes, to let spice cook. Add water to cover the vegetables. Add a vegetable bouillon cube.
3. Let simmer for 30-90 minutes. Put into a blender and blend on medium until it is a nice smooth paste. Serve with toast.

Blueberry Buckwheat Pancakes

Ruthie Approved

Blueberry Buckwheat Pancakes

When my naturopath told me that I couldn't have rice and corn, man did I stress out. I had to find out what other ancient grains I could turn into something tasty and fulfill my morning need for cake, I mean pancakes. Then I found Katy's Kitchen and this amazing recipe for Buckwheat pancakes. They are fluffy and filling, great in the toaster the next day, and even better when they have hot juicy blueberry bombs in them. Thank you Katy for getting me onto Buckwheat. Enjoy.

Ingredients

Dry

2 cups buckwheat flour

2 tsp baking powder

Wet

2 cups milk of choice

¼ cup unsweetened applesauce

2 teaspoons vanilla extract

1 cup of washed blueberries

Directions

1. In a medium sized mixing bowl, add the dry ingredients and combine with a whisk.
2. In the same mixing bowl add the wet ingredients and combine with a whisk.
3. Set a non-stick frying pan to medium heat and spray with cooking spray. Drop batter onto the pan, using about ¼ cup of batter for each pancake. Add 3-6 blueberries to each pancake. Flip when the edges become cooked and bubbles appear on the surface.
4. Serve immediately, or package between layers of parchment paper in a Ziploc bag and freeze. To reheat, place a pancake in the toaster or microwave for about 45 seconds

Gluten Free Scottish Shepherd's Pie

Scottish Shepherd’s Pie

On our trip to Glasgow this past year, we had the opportunity of staying with my friend Catherine. One night, as the kids ran around the house, the two of us snuck into the kitchen to make dinner. What resulted was a shepherd's pie like no other. With the light tastes of bacon, wine, garlic and basil all mixed together with tasty turkey and a ton of vegetables, it was a masterpiece.

It is now a favorite in the house, and my daughter can't get enough of it cold or hot! Highly recommend, easy to make the night before and reheat, and full of vegetable goodness.

Ingredients

¾ lbs of ground turkey

6 strips of bacon

2 carrots

half a small purple cabbage

1 onion

3 leaves of kale

2 garlic gloves

1 medium zucchini

vegetable broth cube

one cup of pesto

2 cups of red wine

2 shakes of dried parsley and basil

salt and pepper to taste

4-6 baking potatoes

parmesan cheese (if desired)

½ cup milk of choice

spoonful of butter/coconut oil

Directions

1. Chop up your bacon and put it in a large pot (you will use this pot to make your Shepherd’ s pie, ideally it can go in the oven). Cook until soft. Add your ground turkey and cook until well done.
2. While the turkey cooks, use a food processor to chop up your vegetables (including garlic), excluding your potatoes.
3. Add your cube of vegetable bouillon to the turkey and bacon. Add your chopped vegetables.  Add a cup of water, parsley, basil, wine and pesto. Let simmer for 30-60 minutes. (Note, I let it simmer until the juices are well blended, but the mixture isn’t runny).
4. Peel and chop your potatoes into 1 inch cubes. Put into a smaller pot and cover with water. Bring to a boil. Continue at a slow boil until potatoes are cooked through. Drain potatoes. Add butter and your milk of choice. Mash.
5. Add potatoes to the top of your veggie/meat mix. Sprinkle parmesan on top. Place in warm oven (~200F) until dinner.

Glow Bars

best granola bars ever!!!