Do you have any extra veggies around your kitchen? This quick and simple soup recipe will help you use them up..and heat you up as we enter into fall!
1 lb grass fed ground beef
2- 32 oz containers of organic vegetable broth
2 tbsp butter
5 stalks celery, chopped
1/2 large onion, chopped
1/2 – 1 tsp italian seasoning (to taste)
1/4 – 1/2 tsp black pepper (to taste)
sea salt to taste (about 2 tsp)
2 tomatoes (preferably blanched and peeled – check notes below)
1 bunch spinach, coarsely chopped
Optional for core plan: carrots, peas
Melt butter in a stockpot and add celery, onions, and ground beef. When beef is browned through, add the vegetable broth, italian seasoning, black pepper, sea salt and tomatoes. Let cook for about 10-15 minutes. Add spinach. Serve.
To blanch and peel tomatoes just boil a pot of water and drop the tomatoes in for a few minutes. When you see the skins begin to split apart, remove them from the water. Then they are very easy to peel. Once peeled, cut the tomato in half and remove as many seeds as possible then chop.
This soup is even better re-heated the next day.
Keep grass fed ground beef (in 1 lb packages) in your freezer. You can use the beef from frozen in this recipe which is great for an impromptu meal.
2 cups almond flour
1 cup ground flax seed meal
½ cup unsweetened shredded coconut (optional)
3 scoops of Dutch chocolate Perfect Protein
½ cup of xylitol (or ¾ tsp pure powder stevia)
½ cup coconut oil
¼ cup organic butter
3 squares unsweetened chocolate
½ tsp pure vanilla
4 squares unsweetened chocolate
2 tbsp of coconut oil
1 tbsp of organic butter
¼ cup of xylitol (or ¼ tsp of pure liquid stevia)
The great thing about pesto, is that it is so versatile! You can use it on poultry, meat or fish dishes as well as veggie dishes! Or integrate into a smaller dishe and you have an appetizer. Create away! Ingredients 3 cups fresh basil