Recipes / onion

whole30 turkey breakfast skillet: paleo egg free breakfast

Ingredients

• 1 pound ground turkey (can sub for ground pork or chicken)
• 2 cups diced sweet potato (with or without skin)
• 1/2 green pepper, diced
• 1/2 red onion
• 2 tablespoons avocado or olive oil
• 2 tablespoons minced garlic
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• avocado, diced for topping optional 

Instructions

1. Heat oil in a large cast iron pan. Add minced garlic and diced sweet potato once hot. Cook for 5-7 minutes, stirring occasionally until they begin to brown but not cook through
2. Add the ground turkey and all spices and brown turkey for about 5 minutes
3. When turkey is cooked halfway through, add in green pepper and onion. Stir to combine and cook an additional 5-7 minutes until green pepper and onion are fork tender (or done to your liking)
4. Taste and add any additional spices and seasonings. Remove from heat and enjoy!

Ingredients

1 Tbsp Olive or avocado oil

1 onion, chopped

3 cloves garlic

3 golden potatoes or 1 large russet potato, diced

1 cooked chicken breast shredded

1 can organic hominy 14 Oz (or corn)

4 cans green chilies (4 Oz per can)

32-64 Oz chicken or veggie stock

1 tsp salt

1/4 tsp pepper

1/2 tsp cumin

lime quarters, optional

cilantro, optional

Start oil in large soup pan or stock pot. Add chopped onions and cook for 5 mins. Add chopped garlic, diced potatoes, chicken, hominy, green chilies, stock, & seasonings. Bring to boil and eat when potatoes are done. Top with lime juice & cilantro!

Roasted Cauliflower Cheddar Soup

Ingredients

• 1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 3 Tbsp butter
• 1 cup finely chopped yellow onion
• 3 1/2 Tbsp all-purpose flour
• 1 clove garlic , minced
• 3 cups milk
• 1 (14 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried parsley or 1 Tbsp chopped fresh
• 1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
• 1 bay leaf
• 4 oz shredded sharp white cheddar cheese , shredded (1 cup), plus more for serving if desired
• 1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Instructions

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.

Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.

While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).

Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.

Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.

Hamburger Stew Recipe (no tomato option)

Have an allergy to 🍅 tomatoes or an auto immune disorder? Tomatoes are a night shade vegetable and some people can’t have it. I have found it’s easy to substitute tomatoes with tomatillos or green chilies in Mexican style dishes. It’s easy to use puréed beets (golden or red) to add to recipes like soup and stew in place of canned tomatoes.

Ingredients:

2 Tbsp olive oil

1 lb Holy Cow hamburger meat 

6 cloves garlic, diced

1 medium onion, chopped

1 large green bell pepper, chopped

2 ribs celery, chopped

2 carrots, peeled and chopped (or use shredded)

1 cup frozen peas

2 russet potatoes, chopped (I used purple)

1  (14 Oz can diced tomatoes)

1 large can tomato sauce

*4 cups puréed golden beets (If doing no tomato, instead of diced tomatoes and tomato sauce use 4 cups puréed golden beets- like to keep this frozen and on hand for thickening soups)

32 Oz box chicken or veggie stock

Thyme, garlic, salt, & pepper to taste

(Any other veggies you have frozen and on hand? Just throw them in 😉I added some okra to this)

Start off with a nice stock pot add the oil then onions, garlic, bell pepper, & celery. Add hamburger meat and brown. Then add carrots, potatoes, frozen peas, tomatoes or beets, and chicken or veggie stock. Cool until meat is cooked thru and potatoes are done. Season to taste and serve with your favorite cornbread or crusty bread.

Black Eyed Peas

2 containers or cans black eyed peas

2 ribs celery, chopped

20 or so baby carrots, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 Tbsp olive oil

4 slices bacon, chopped

1 box (32 Oz) veggie or chicken stock

1-2 cups water

Salt & pepper, to taste

1/2 tsp Paprika

1/4 tsp cayenne

Start your olive oil over med heat in pot. Add bacon, onions, and garlic. Then add celery, carrots, and black eyed peas. Cover with stock and water. Bring to a boil then reduce heat and simmer 1 hour or until black eyed peas are cooked through. Great served with cornbread!

Easy Chicken Enchiladas

1.5-2 lbs Shredded chicken (instant pot recipe below)

2 cups shredded cheese divided

1/2 cup diced onion 🧅 

10-15 organic tortillas

1 jar Siete Green Enchilada Sauce

Cilantro, optional for topping

avocado, diced optional for topping

Preheat oven to 350. Spray 9X13 pan with cooking spray. Make your chicken and shred it in a large bowl. (Instant pot recipe below.) add 1.5 cups shredded cheese and diced onions to shredded chicken. Fill each tortilla with a couple Tbsp of the chicken/cheese mixture then roll up and place seam side down in casserole pan. Top with Siete Green Enchilada Sauce and more cheese. Bake in oven for 30 mins or until bubbly with melted cheese. Top w cilantro & enjoy! 

*I love to make extra enchiladas when I make these because they can be shared with others, eaten on for several days, or frozen for another meal.

Step-by-Step How to Cook Chicken in the Instant Pot

1. Add 2 cups of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. 
2. Season your chicken, if desired. 
3. Set the Instant Pot to cook on high pressure for 20 mins for chicken thighs.
4. After the cook time has finished, vent to release any remaining pressure. 
5. Carefully open the lid and check the chicken’s internal temperature with an instant-read thermometer. The chicken should register 165 degrees F at the thickest part, and the thermometer should not touch the bone. 
6. Once cool enough to handle, shred or dice as desired. 

Instant Pot Zuppa Toscana

INGREDIENTS

• 1 Tablespoon olive oil
• 1 lb Holy Cow Beef Sausage, *
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups peeled & chopped potatoes
• 32 oz chicken or veggie stock
• 1/2 teaspoon oregano
  Salt & pepper, red pepper flakes
• 1/2 cup heavy cream or coconut cream for paleo 
• 2 cups chopped kale
• Cooked Bacon bits (optional)
• Parmesan cheese, shredded (optional)

INSTRUCTIONS

INSTANT POT INSTRUCTIONS

• Press the ‘Saute’ button, and add the olive oil.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
• Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
• Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
• Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and coked bacon bits (optional) to the pot. Stir everything, and serve warm. 
  

STOVETOP INSTRUCTIONS

• In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. 
  
• Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  
• Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  
• Season with pepper, and serve.
  

TIPS & NOTES

* You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana.

** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below.

*** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

FREEZER INSTRUCTIONS

This soup freezes well, just omit the cream and the kale when freezing. Add them to the soup when you reheat it before serving.

NUTRITION

• Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg

Orange glazed salmon with Green Bean Stir Fry

Ingredients:

3 Tbsp olive oil

2 pc wild-caught salmon

1 pkg green beans

1 red bell pepper, cut into chunks

1 small onion, cut into chunks

1/2 cup pecan halves

1 orange, juiced

1/2 inch piece fresh ginger, chopped

1 large clove garlic, chopped

1/2 cup Coconut aminos

1/2 tsp Chinese 5 spice

Salt and pepper to taste

Heat olive oil over high heat in large frying pan. Add onions, bell pepper, garlic, ginger, and green beans. Add coconut aminos and cook until green beans are desired doneness. Move all these veggies to a large bowl. Add 1 Tbsp olive oil to hot pan and add salmon to the pan skin side up. Season the skin with salt and pepper. After 2-3 mins, turn fish over and cook the other side for 2-3 minutes. Season fish with Chinese 5 spice powder. Then squeeze orange juice all over the top of salmon in hot pan and add 1/2 cup pecan halves. Serve fish over veggies. Tastes delish! Enjoy!

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese & bacon, or cover them in sauce or gravy! This is one of my favorite traditional German recipes! They are also full of protein compared with American pasta and even MORE protein when you use duck eggs instead of chicken.

2.5-3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

5 large eggs (I used duck) room temperature

1/2 cup milk (or milk alternative)

1/4 cup butter melted (optional)

Chopped parsley for garnish (optional)

1/2 tsp nutmeg

2 organic brown gravy packets, made according to directions

Shredded cheese, optional topping

Onions, chopped optional topping

Bacon bits, optional topping

Instructions

• Combine the flour, salt, and nutmeg in a large bowl and whisk together.
• In a separate bowl, whisk together the eggs, and milk.
• Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. It also needs to look kind of sticky like glue. I just add flour until the consistency is right. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.
• Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.
• Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.
• Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.
• Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.
• If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley & desired toppings before serving, if desired.

Chicken Fajita Tortilla Soup

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

Golden Beet Cauliflower Soup

• 1 tablespoon avocado oil
• ½ onion, (diced)
• 3 stalks celery, (chopped)
• 2 clove garlic
• 3 carrots, peeled and diced
• 4 cups vegetable or chicken stock + 2 cups water
• 3 golden beets, (peeled and chopped)
• 1 head cauliflower, (chopped)
• 1 inch knob of fresh turmeric, (grated OR 1 teaspoon dry)
• 1 teaspoon salt
• Fresh cracked pepper
• Optional toppings: cheese, pumpkin seeds, green onion, cilantro

Instructions

1. In a large soup pot, heat the oil over medium heat. Add in the onion,carrots, celery. Sauté until softened and translucent, about 7-10 minutes. Add in the garlic and sauté another 30 seconds.
2. Add in all the remaining ingredients and bring to a simmer. Cover and simmer for 20 minutes or until all the vegetables are tender.
3. Transfer to a blender and blend until smooth. Adjust seasoning if needed and serve.

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!