1 Large Acorn Squash (4-5 cups diced)
3 Large Carrots diced
1 Large Onion or 10 halved Onion Shallots
1 Tablespoon Oregano
1 Tablespoon Thyme
1-2 Tablespoon Red Chili Powder (spice to taste)
Salt and Pepper to taste
6 Cups Chicken Broth
1 Can Coconut Milk
1/2 Cup Coconut Flour
1LB Ground Turkey
1Lb Diced Nitrate Free Bacon
*Instant Pot or Crockpot to cook*
I used our beloved Instant Pot to make this! I love ours because it cuts down the cook time on most of our recipes. So today when the hubby got sick, I was able to whip up this soup in an hour!
The most time was spent prepping.... I had to peel and dice the squash, which I won't lie about..it was a pain in the butt! However, now that it's over it was TOTALLY worth it because this soup is the BOMB!
Dice and throw all the veggies, spices, coconut milk, and chicken broth in the Instant Pot or Crockpot. For the Instant Pot close the lid, steam valve and hit the "soup" option and walk away! If you are using the Crockpot you will cook on high for 4-5 hours. While the pots are working you can dice and cook the bacon till it is crispy, and cook fully cook the turkey.
I used a Ninja Blender to puree the veggies once they were done. To thicken the soup I added small amounts of coconut flour as I blended. Add your turkey and bacon and you are ready to enjoy!
You could totally make this a vegetarian dish as well! Just use vegetable broth and skip the meat!
One of the hardest foods for me to let go of when I changed my nutritional choices was pasta. I loved any pasta that was covered in sauce -bonus for being stuffed with cheese!
I would try and convince myself that if I would work out more, or go on an extra run that I could have some and not mess with my PCOS... bottom line my body does not work well with processed foods. I would always feel tired, bloated and depressed for days after having pasta. I started experimenting with alternatives that would help fulfill my cravings and spaghetti squash was perfect!
Ok, so now that we are all craving pasta let me share my favorite replacement recipe, I promise you it will fulfill your pasta cravings!
1 large spaghetti squash
3lbs chicken breast
4 cups fresh basil
1 cup extra virgin olive oil
1.5 cups cashews*
6 diced garlic cloves
Salt to taste
Slice spaghetti squash and remove seeds. Lightly coat with coconut or olive oil and bake face down at 400 for 40 minutes.
Few options for the chicken - I like to cook mine in the crock pot for 6 hours on low with a few cloves of whole garlic and then shred it up - I like that more than cubed chicken. However, you can also cook the chicken in pan with light coconut oil, dice it up. In food processor or blender mix basil, olive oil, cashews and diced garlic and mix till smooth. Use fork to string squash, mix diced chicken and pesto sauce add salt to taste.
Its even better on day two!
*You can substitute cashews with, walnuts, macadamia nuts or pine nuts.
Tonight I wanted tacos so I decided to whip up a PCOS friendly version! It was quick and easy! Here is all you need:
1.5lbs grass fed ground beef
1 yellow onion
1 red bell pepper
2 cloves garlic
2 tablespoons of cumin
1.5 tablespoons chipotle chili spice
Salt to taste
1.5 cup of black beans (you can leave these out but I am in a pretty rigorous training program and can use the carbs)
1 stock of lettuce
Dice your onions, garlic and sauté (I used coconut oil), after a few minutes add the red bell peppers. Once they are soft add your meat, cumin, chipotle chili spice and salt and mix well. Add black beans and let them simmer for 5min. Stuff your lettuce leaves and ENJOY!
If you don't have an intolerance to dairy you can sprinkle a little cheese on there.
Enjoy Warriors, I know I did!
I am in love with the primal snack bars I made awhile ago. Today I was working hard on menu planning for you fierce Warriors and figured I would whip up a batch with a few differences - you know making them into balls vs bars - Ha Ha!
No really, I changed a few things.... They are just as tasty as the bars!
I loving having options like this around when I need a quick bit of energy or a pre-workout fuel!
3 cups roasted almonds
2 cups pecan pieces (I really want to try cashews next time!)
2 cups almond flour
2 cups blueberries
1/2 cup almond butter
1/4 cup honey
4 strips crispy crumbled bacon (optional!)
1 teaspoon vanilla
1 1/2 teaspoon pink Himalayan sea salt
Once you mix it all together (ohhh its messy) start forming the balls - I made bigger ones...honestly because I only wanted to make two batches - so the size preference is up to you!
Let them sit for about 20 minutes at room temperature to let them gel together.
Pop them in the oven at 400 degrees for 25 min and let them cool on the pan for a bit before you pull them off.
I love having these around for a "on the go" snack! Make these to replace pre-wrapped breakfast/snack bars that you buy!
1/2 cup silvered almonds
1/2 cup of pecans
1/4 cup almond butter (Grass Fed - I use KerryGold)
1/4 cup coconut oil
1/4 cup of almond meal (pulse 1/4 cup of almonds to make this)
1 1/2 tsp pure vanilla extract, 1/4 cup of agave nectar (or honey)
1 large egg
3-5 pieces of crispy bacon crumbled up (Optional, I love bacon!)
1/2 teaspoon sea salt
1/2 cup or fresh blueberries or cranberries (or both!)
Mix all that goodness together and spread it it out on a cookie pan - stick it in the oven at 400 and cook till the edges look crispy (about 10-15 min)
cut it with a pizza cutter while it is still hot and set them them out to cool!
I used golden delicious apples because they are nice and sweet.
Cut the top of the apple off and gut the apples with a spoon—the core pieces come out pretty easy. Cut the big chunks into smaller ones
Once you have all the apple guts in the bowl cover them with honey and cinnamon
Then stuff all the honey and cinnamon covered goodness back into those apple shells.
Put them in the oven at 375 degrees for about 25 min.
I like to have mine right out of the oven, nice and warm! Enjoy!!!!
Such a simple and delicious dinner! I am a simple girl when it comes to cooking!
I chose to use our smoker for cooking this meal - but you can just as easily cook it in the oven!
What you need:
Chicken - (organic free range)
Veggies - red and yellow bell peppers/onion/sweet potato/multi color carrots
Spices (Remember, I'm a simple cook - so I used my Bragg!)
Kerrygold butter (Good Fat!)
It seriously so easy - Dice up your veggies (Use what ever you love!)
Throw the veggies in a square of foil and throw a dab of Kerrygold butter in with your spices and wrap it up! (GOOD FAT!)
Season your chicken and then throw it all on the grill or in the oven!