Butternut Bisque

This bisque (fancy name for thick creamy soup) is so easy to make and delicious too! I would pair this with a salad or sandwich or both. You can also drop some chopped up meat to make it more filling.


Serves: 4
Prep Time: 10 minutes
Cook Time: 50-60 minutes

INGREDIENTS

1 large butternut squash
3 Tbsp coconut oil
1 medium onion, coursely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
Sea salt
3-4 cups chicken broth
1 cup coconut milk
1 tbsp fresh lemon juice


WHAT TO DO
1 Preheat oven to 350°F.
2 Cut squash in half and rub with coconut oil. Bake for approximately 50 minutes or until easily pierced with a fork.
3 Meanwhile, in a large saucepan, heat the coconut oil over medium heat. Add the onions, garlic, thyme, cinnamon, and cayenne. Season with salt. Cook and stir occasionally until the onions are translucent, about 5 minutes. Set aside and wait for the squash to be ready.
3 When the squash is cooked through, scoop out meat into the saucepan with the onion mixture.
4 Add the broth and lemon juice. With a  hand blender, puree all the ingredients. Season to taste with salt.


TIP
This is great to make big batches with and freeze in individual bags for individual servings.

Spicy Coconut Trout

Citrus and spice makes everything nice, especially seafood. This flavorful dish will excite your taste buds and help with reducing inflammation. If you don't like trout, try it with your favorite fish.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

INGREDIENTS

1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout


WHAT TO DO
1 Heat oven to 400°F.

2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.

3 Add the coconut milk and cilantro and pulse a few times until incorporated.

4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.

5 Divide the sauce onto the fish.

6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.

7 Pour contents into bowls and serve.


TIP
Try using your favorite fish with this dish!

Crock Pot Turkey Chili

INGREDIENTS
2 fresh tomatoes
3 garlic cloves
1 Tbsp ground cumin
1 Tbsp oregano
2 Tbsp Paprika
3 Tbsp Chili powder (to taste)
2 Tbsp Cayenne Pepper (to taste)

3 cans canned beans (black beans, pinto beans), rinsed & drained
1 lb Turkey bacon
3 lbs ground Turkey
2 (16 oz) cans tomatoes, diced
12 oz. tomato past
1 - 2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
2 (10 oz) cans condensed beef or chicken broth
6 oz. beer
1 (8oz) package shredded cheddar cheese

DIRECTIONS
Day Before
1) Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper & jalapeno pepper in the food processor; place in the refrigerator overnight.

Day of
1) Place beans in crock pot.
2) Fry the bacon until crispy, chop it up into bite sized pieces and place in crock pot.
3) Brown the ground turkey in some of the bacon drippings and place in the crock pot.
4) Add the crushed tomatoes, tomato paste,onions, bell peppers, and  broth and tomato spice puree that you made the day before.
5) Stir to mix and let cook for 12 hours on low or 6 hours on high. (beans will soak up more flavor if on low setting)
6) Serve topped with shredded cheese and sour cream.

Note: This recipe is for a 6 quart crock pot or larger