Oats Cooked in Broth

 Ingredients

·1 c. whole [in the bulk isle] or steel-cut oats [GF if you can find]

· 2 c. unsalted bone broth

· Salt [just a pinch]

· ¼ tsp of turmeric, cinnamon, dried herbs [optional depending on meal]

· 1 egg

Instructions

In a sauce pan, heat oats, broth and salt to a boil and then cover & lower to a gentle simmer - 25 minutes for steel cut or 35 minutes for whole [stir occasionally].

Remove from the heat and add the egg, stirring constantly, as the heat cooks the egg [this makes a lovely, custard-like texture]. Add the desired spices and serve.

Can be cooled and frozen in muffin tins for quick and easy breakfasts or grain bowls.

Ginger & Turmeric Carrot Soup

This creamy ginger & turmeric carrot soup is anti-inflammatory and it's packed with nutrients, has a velvety smooth texture and tastes delicious!

Ingredients

  • 1 tablespoon olive/avocado/ghee oil

  • 1 leek , cleaned and sliced

  • 1 cup chopped fennel (1 small head)

  • 3 cups carrots, chopped small

  • 1 cup butternut squash, peeled & chopped 1in. chunks (or canned organic pumpkin]

  • 2 garlic cloves , minced

  • 1 tablespoon grated ginger (about 2" piece)

  • 2 tsp turmeric powder

  • 1 tsp salt

  • 1/4 tsp pepper [to activate curcumin in turmeric]

  • 3 cups broth [bone or low-sodium, organic]

  • 1 (14.5 oz) can full-fat coconut milk

Instructions

Heat the oil in a large Dutch oven or stock pot over medium. Add the fennel, leeks, carrots, and squash. Sauté for 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and sauté for another minute.

Add the broth and bring the mixture to a soft boil, the cover and lower to a simmer for 20 minutes, or until squash is tender.

Add the coconut milk to the soup and add it to a blender, or use an immersion blender until creamy. Bring back up to a simmer, taste and adjust seasonings.

Serve immediately with a dollop of coconut or full-fat/grass-fed yogurt and enjoy!

Turkey Meatballs

These are great to have in the freezer for a quick add to salads, rice bowls, or with marinara sauce – so double or triple the batch.

Ingredients

2 tsp. Worcestershire/fish sauce

1 clove garlic, minced

2 tsp. ground cumin

3 Tbsp. mayonnaise

1 - 3 tsp. hot sauce [optional]

1½ tsp.  salt

½ medium yellow onion, finely chopped

1 lb. ground turkey [preferably dark meat]

4 Tbsp. olive/avocado oil, divided

Instructions

Preheat Oven to 375 F

In a medium bowl add the onion, Worcestershire/fish sauce, garlic, cumin, mayo, hot sauce and salt.

 Add turkey and mix thoroughly. Drizzle 1 Tbsp. oil on a parchment lined sheet pan. Using oiled hands or a small scoop, form turkey mixture into 12 meatballs and place on the sheet pan.

Bake the meatballs for 25 minutes [until cooked through].