Paleo Broccoli Hold-The-Cheddar Soup

We are entering that time of year again when we just want to cozy up inside, tucked under fluffy blankets, and eat comfort food. Well I got you covered with this healthy soup recipe with a twist to keep your body feeling good. The twist is that I am replacing the cheddar cheese in this recipe with nutritional yeast to provide a great source of B vitamins for optimals energy metabolism. I also included chicken bone broth powder for some extra protein and a gut healing boost!

Comfort food can be both comforting on an emotional level and also nourishing on a physical level by providing your body with the nutrients it needs to keep feeling good. Your health and well-being do not need to suffer simply because you want to put something tasty in your mouth! An added bonus is that this recipe is super quick to cook and easy on the wallet!

Ingredients:

2 Broccoli Crowns

1 Onion Sliced

3 Garlic Cloves Minced

3 Tablespoons Nutritional Yeast

1 Cup Unsweetened Almond Milk

3 Tablespoons Organika Chicken Bone Broth Powder

Salt and Pepper

Olive Oil

Instructions:

Pour the olive oil into a frying pan and lightly cook the onions for 15 minutes until tender. Add in the garlic and fry for an additional 5 minutes ensuring not to overcook.

Lightly boil the broccoli in a pot until soft for roughly 10 minutes and then drain the water. Put the onions, garlic, broccoli, and almond milk into a bowl and use a hand mixer to blend until smooth.

Stir in nutritional yeast, bone broth powder, and salt and pepper to taste. Enjoy!

Spaghetti Squash Pasta Primavera

Fall is the season for bringing out the boots, bundling up in sweaters, drinking hot apple cider, and eating more comfort food. This recipe definitely falls into that category, and uses spaghetti squash over pasta noodles, which makes it a great gluten-free and veggie-rich option that can be whipped up in a snap.

I like eating squash since it becomes abundant in the grocery stores this time of year and grows local. Squash is also rich in vitamin A and vitamin C, both of which help support the immune system and prevent you from catching that nasty cold. It is also a great source of fibre which helps keep your bowel habits regular.

This recipe is very easy and works nicely to bring to work for lunch.

Ingredients:

·         Spaghetti Squash x 1

·         Spinach x 1 pack

·         Shrimp x 1 pack

·         Roma Tomatoes x 2

·         Garlic cloves x 4

·         Dried basil

·         Olive oil

·         Salt

·         Pepper

Instructions:

Cut the squash in half, and scoop out the seeds. Place both pieces on a baking sheet face down and bake at 420 degrees for 20 minutes. Flip over onto reverse side and back for 20 more minutes.

While the squash is baking you can prepare the other ingredients.

If the shrimp are not thawed, you can rinse them under warm running water to help them defrost.

Dice the tomatoes and mince the garlic.

Place some water in a frying pan and bring to a simmer. Throw in a few handfuls of spinach for a few moments just to wilt. Be sure not to cook it for too long.

Once the squash is ready, pull it out of the over and grab a fork. Scrape the insides of the squash an watch noodles begin to form. Keep doing this until you hit the skin.

While still warm, transfer the noodles to a large bowl and mix in the remaining ingredients. Season with dried basil, olive oil, salt, and pepper to taste. Serve warm.