If there’s one great way to get potatoes into your diet (with all their minerals and insoluble fiber), chowder is certainly an excellent one. Chowder is the ultimate comfort food, but many chowders contain seafood or stock that can be a trigger for migraine. This recipe is a rich and vegetal version of traditional cream chowders, full of celery and leeks and herbs. It’s great on cold or rainy days!
In a saucepan, saute:
3 T high heat cooking fat (such as this one)
1 chopped onion
1 chopped leek
3 sticks chopped celery
1 teaspoon thyme or rosemary or both
1/2 teaspoon salt
1/2 teaspoon pepper
When onions are translucent, add:
2 large organic potatoes, peeled and cubed
2 cups of water
Simmer until potatoes are soft. Transfer the mixture to a blender and blend on medium speed until pureed, adding water if needed, then transfer blended soup back into the pan.
1 cup of fresh (or 1 bag or 1 can of organic) corn kernels
1 Tablespoon of fresh cheese-free pesto (optional) – recipe here
juice from 1 lemon
1/2 cup of heavy whipping cream or coconut milk if you’re vegan
Add more water if needed to get to desired consistency, depending on how thick you like it
Add more salt and pepper to taste
Garnish with rosemary, cilantro, basil, parsley or fresh thyme
In my family’s constant experimentation with diet and nutrition, my husband recently went ketogenic on me. He basically lived off of grilled brussel sprouts, chocolate sweetened with xylitol, and huge tubs of almond butter. He’s 6’5″ and it was a sight to behold him fuelling his lanky frame without carbs. I wasn’t convinced of the healthfulness of the keto diet (except the part about him growing new mitochondria – very cool), but I really did enjoy those grilled brussel sprouts. Of course, his brussel sprouts were roasted in bacon fat, which I can now happily enjoy (thanks to the SimplyWell Protocol). But what I enjoyed even more was drizzling balsamic vinegar on top of these brussel sprouts, because he couldn’t eat the balsamic vinegar while going keto, and it made the dish that much tastier.
Bacon is full of nitrates, even the kind without nitrates added. So, I can’t offer you a brussel sprout and bacon recipe, or a brussel sprout and balsamic recipe. But what I can offer you is my attempt to recreate the tangy sweet goodness of the balsamic vinegar on a bed of grilled brussel sprouts. I am very pleased with these. This recipe serves 2.
In a cast-iron pan, sautee the following ingredients together under medium-high heat until the garlic and onions are slightly caramelized:
1 T butter or ghee
1 T Red Palm Oil (for the vitamin E, CoQ10, and beta carotene)
3 Cloves Garlic
Next, add the following two ingredients and cook for a few minutes so the flavors are evenly distributed:
1 T maple syrup
Squeeze of 1/2 lemon
Finally, turn up the heat and throw in
10 brussel sprouts, halved
salt and pepper to taste
Grill these on the pan for a few minutes until the brussel sprouts are browned on the edges.
These delicious pecan cookies were suggested to me by a participant in our Facebook community. They’re absolutely delicious! The coconut oil is good for gut health (if you don’t have salycilate sensitivity), the sugar level is low, and the almond meal and pecans lend magnesium and methionine.
- 2 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups almond flour or almond meal (I have used both with success)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup pecans
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in chopped pecans.
- Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly.
- Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
- Cookies keep well in an airtight container at room temperature for 4-5 days.
Adapted from this recipe.