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Creamy Cauliflower Potato Soup

Serves 6-8
Prep time: 10 minutes | Cook time: 30 minutes

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1⁄2 medium yellow onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 large Yukon gold potato, diced (about 2 cups)
  • 1 head cauliflower, chopped into florets
  • 2 cups vegetable or chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3⁄4 cup heavy cream (substitute w/almond milk if dairy-free)
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1 tablespoon 100% pure maple syrup
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh black pepper

Topping Ideas:

  • Chunky sourdough bread
  • Sliced green onion
  • Drizzle of olive oil

Directions:

  1. Place large saucepan over medium-high heat and allow to heat before adding olive oil. Add in onion once oil is hot, about 1 minute.
  2. Sauté onion until translucent, about 2-3 minutes. Add in garlic and sauté for 30 seconds, stirring frequently to prevent burning
  3. Add potatoes and cauliflower and stir well. Add broth and bring mixture to a boil and then reduce to a simmer. Cover and cook until potatoes and cauliflower are easily pierced with a fork, about 25-30 minutes.
  4. Once tender, carefully pour the vegetables and all the liquid into a high-speed blender. Depending on the size of your blender, you may need to do this in two batches. To avoid a hot explosion, please don’t fill your blender past half full. Blend on low until a puree forms.
  5. [In batches, if necessary] add beans, heavy cream, lemon juice, maple syrup, salt, and pepper to the blender. Starting at the lowest setting, blend the soup until smooth and creamy. If you prefer a thinner soup, add in broth as desired to match your consistency preferences. Taste and adjust seasonings if needed.
  6. Carefully ladle into bowls and add your desired toppings; enjoy immediately. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Stuffed Acorn Squash

Serves 2
Prep time: 5 minutes | Cook time: 45 minutes

Ingredients:

  • 1 acorn squash, halved lengthwise, seeds removed
  • 1 teaspoon extra virgin olive oil, divided
  • 1 tablespoon butter
  • ¼ medium red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons red pepper flakes
  • ½ cup wild rice
  • 1 cup vegetable broth (substitute with chicken if desired)
  • ¼ cup chopped pecans
  • ½ medium apple, diced (about 1/3 cup; I used fuji – honey crisp or gala would be great, too)
  • 1 tablespoon chopped green onion
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh lemon juice + zest for garnish
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Coat the flesh of each half of the acorn squash with ½ teaspoon olive oil and sprinkle with salt and pepper. Place on the baking sheet flesh side down and roast for 35-40 minutes, until easily pierced with a fork.
  3. While the squash is roasting, place medium saucepan over medium heat and add butter once hot. When butter has melted, add red onion and sauté for 2-3 minutes, until fragrant. Add in garlic and red chili flakes and sauté for 30 seconds, stirring frequently.
  4. Add wild rice and broth and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until rice has absorbed the liquid.
  5. Remove from heat and stir in pecans, apple, green onion, maple syrup, and lemon juice. Add in a pinch of salt and pepper, taste, and add more if desired.
  6. Divide rice mixture into the squash halves and garnish with lemon zest. Serve immediately.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Carrot Fries

Serves 4-6 as a side
Prep time: 10 minutes | Cook time: 25 minutes

Ingredients:

  • 8-10 medium carrots, washed
  • 1-2 tablespoons avocado oil (or ghee)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • Sprinkle of black pepper

Directions:

  1. Preheat oven to 425 degrees Fahrenheit and grab two large baking sheets.
  2. Use a sharp knife to cut carrots into even strips, about ¼” thick. Notice that I do not peel my carrots, but you can if you wish before chopping.
  3. Add fries to a large bowl and drizzle with 1 tablespoon avocado oil or melted ghee and toss to coat. If the fries are looking a bit dry, add one more tablespoon.
  4. Sprinkle with paprika and garlic powder and toss to coat once more.
  5. Place fries in a single layer on the baking sheets, leaving a bit of space between each one. If they are baked in a pile, they will steam and become mushy.
  6. Bake in preheated oven for 22-25 minutes, flipping halfway through. Once the fries are crispy and easily pierced with a fork, remove from oven and sprinkle with salt and pepper and serve immediately.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Gluten Free Cheddar Scallion Biscuits

Makes 12 biscuits
Prep time: 15 minutes | Cook time: 15-18 minutes


Ingredients:

  • 2 cups gluten-free 1:1 baking flour blend (Bob’s Red Mill makes a great blend)
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 6 tablespoons chilled butter, grated
  • ¾ cup shredded sharp cheddar cheese
  • ¼ cup chopped scallions
  • 1 cup plain almond milk, unsweetened

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Sift flour, cornstarch, baking powder, garlic powder, and salt together in a large mixing bowl. Whisk together to combine.
  3. Cut in the butter using a pastry cutter or your fingers until small clumps form. Add in shredded cheese and scallions and combine well.
  4. Make a well in the center of the mixture and add in almond milk. Use hands to mix everything together until a dough forms.
  5. Divide dough into 12 equal pieces, roll into balls, and gently flatten with your palm. Place 2 inches apart on an ungreased baking sheet. Chill in the freezer for 10 minutes.
  6. After chilling, bake in preheated oven for 15-18 minutes, or until firm to the touch and bottoms are lightly golden. Serve warm and store leftovers in an airtight container or freeze for later.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Teriyaki Mustard Greens

Serves 2
Prep time: 5 minutes | Cook time: 5 minutes

Ingredients:

Teriyaki Sauce :

  • ¼ cup soy sauce (or liquid aminos)
  • 2 tablespoons rice vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

Mustard Greens:

  • 1 tablespoon sesame oil
  • 6 cups tightly packed mustard greens, roughly chopped
  • 1 tablespoon sesame seeds, for garnish (optional)
  1. In a small bowl, whisk together the teriyaki sauce ingredients until well combined. Set aside.
  2. Place a large skillet over medium heat and allow to heat. Add in sesame oil and heat for 15-30 seconds and then add in mustard greens. Sauté for 1-2 minutes, until greens begin to wilt, tossing occasionally with tongs.
  3. Add teriyaki sauce to the skillet and sauté for another 1-2 minutes. Remove from heat and serve on top of rice along with your favorite protein or vegetables. Ladle extra teriyaki sauce onto dish and garnish with sesame seeds.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Leaf Celery Coleslaw

Serves 4-6 as a side
Prep time: 20 minutes

Ingredients:

  • 3 cups shredded green cabbage (1 small head)
  • 1 ¼ cups shredded carrot (about 2 medium carrots)
  • 3 tablespoons finely diced leaf celery
    For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons stone ground mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt

Directions:

  1. Mix cabbage, carrot, and celery leaf together in a large mixing bowl.
  2. In a small bowl, whisk dressing ingredients together and taste. Adjust flavors to your liking.
  3. Pour dressing over coleslaw and mix very well. Serve immediately or chill in the refrigerator for at least one hour to allow flavors to mingle.
  4. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Tomatillo Shakshuka

Serves 4-6
Prep time: 10 minutes | Cook time: 40 minutes

Ingredients:

  • 2 pounds tomatillos, papery husks removed and halved
  • 1 tablespoon avocado oil
  • ½ medium yellow onion, diced (about 1 cup)
  • 2 small jalapeños, de-seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon maple syrup
  • 2 tablespoons finely chopped parsley
  • ¼ cup finely chopped cilantro
  • Salt + fresh ground black pepper
  • 4 large eggs
  • 1/3 cup shredded pepperjack cheese (optional)
  • Corn tortillas, warmed

Directions:

  1. Place oven rack on highest position and turn broiler on high. Place halved tomatillos cut side down in an oven safe skillet, preferably cast-iron. Broil for 8-10 minutes, until skin begins to blister. Remove from skillet and carefully add to a blender or food processor. Pulse on low until the tomatillos are crushed with some chunky pieces.
  2. Adjust oven temperature to 375 degrees Fahrenheit.
  3. Place the same skillet on the stove over medium-high heat and add the avocado oil. Add the diced onion and sauté for 4-6 minutes, until fragrant and translucent. Add in jalapeños and garlic and cook for another 2 minutes, stirring often. Add the bay leaf and cumin and cook for 1 more minute.
  4. Pour in the tomatillos and add the maple syrup, parsley, and cilantro. Stir well and simmer for 2-3 minutes. Season with salt and pepper, taste, and adjust as necessary.
  5. Remove the bay leaf. Crack the eggs into the tomatillo mixture and transfer the skillet to the oven. Bake for 8-9 minutes, until the whites are set but the yolks remain runny.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Cilantro Cucumber Mocktail

Makes 3 cups (2 servings)
Prep time: 10 minutes


Ingredients:

  • ¼ cup cilantro
  • ½ cup chopped cucumber, skin on
  • Juice of ½ a lime
  • Juice of 1 orange
  • 2-3 teaspoons honey (optional)
  • 2 cups ice
  • Salt, for the rims
    *If you’d like to make this a true cocktail, add 2 fluid ounces tequila or rum during
    step one!

Directions:

  1. Add cilantro, cucumber, lime juice, orange juice, and honey to a high-powered blender and mix until smooth.
  2. Add ice and blend again until mostly smooth.
  3. Salt the rims of two glasses, pour evenly, and enjoy!

Recipe Created by:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Turnip Ground Beef Hash


Serves 3-4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 1 tablespoon + 2 teaspoons avocado oil, divided
  • ½ large onion, diced (~ 3/4 cup)
  • 2 cloves garlic, minced
  • 8 ounces ground beef
  • ½ teaspoon cayenne pepper
  • 2 large (or 4 small) turnips, peeled and diced
  • 1 small bell pepper, diced
  • 1 teaspoon paprika
  • 3 cups loosely packed spinach, roughly chopped
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
    Directions:
  1. Place large skillet over medium-high heat and allow to heat up for 2-3 minutes before adding 1 tablespoon avocado oil. Add in diced onion once oil is hot, about 1 minute.
  2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds. Add ground beef and season with a dash of salt and pepper plus the cayenne pepper. Use a wooden spoon to break up the meat into bite-size pieces. Cook for 6-8 minutes, stirring occasionally until the meat is no longer pink. Transfer cooked beef and onion to a small bowl, cover, and set aside.
  3. Place the same skillet back over medium-high heat and add in remaining avocado oil. Allow to heat for 1 minute. Add the turnips and red bell pepper, season generously with salt, pepper, and paprika; stir to combine. Cover and let cook for about 12-15 minutes, or until turnips are tender and easily pierced with a fork. Stir occasionally to ensure turnips don’t burn on one side.
  4. Add in chopped spinach and beef mixture and combine well. Cover and cook for 1-2 minutes to allow the spinach to wilt and beef to warm. Drizzle with lemon juice and stir. Remove from heat.
  5. Serve immediately with your favorite hot sauce or salsa. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Creamy Tomato Basil Pasta with Sausage

Creamy Tomato Basil Pasta with Sausage

Serves 4

Prep time: 5 minutes     |     Cook time: 40 minutes

Ingredients:

  • 2 tablespoons avocado oil, divided
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • ¾ pound tomatoes, diced
  • 1 bay leaf
  • ¼ teaspoon oregano
  • ¼ teaspoon salt + more for pasta
  • Pinch of black pepper
  • ¼ cup basil leaves + reserve a bit for garnish
  • 2 tablespoons cashews
  • 8 ounces pasta (feel free to use your favorite pasta; sub with gluten-free if needed)
  • 2 (4-ounce) sausages
  • 1 teaspoons red chili flakes (optional)
  • Parmesan cheese, for topping

Directions:

  1. Place large skillet over medium-high heat and allow to heat up before adding 1 tablespoon avocado oil. Once oil is hot and begins to shimmer, add in diced onion.
  2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds. Add in tomatoes, bay leaf, and oregano. Cover and bring to a simmer for 15-20 minutes.
  3. Remove the bay leaf from the tomatoes and carefully transfer to a blender. Add basil, cashews, salt, and pepper and blend until creamy. If the sauce is a bit thick, slowly add water as needed to reach a sauce that is smooth but not runny. Set aside.
  4. Bring a large saucepan of salted water to a rolling boil and cook pasta according to package – this will vary depending on the type of pasta chosen.
  5. While the pasta is cooking, place the same skillet from the tomato sauce back over medium-high heat and add in remaining avocado oil. Add sausage and red chili flakes. Use a wooden spoon to break up the meat into bite-sized pieces. Cook for 6-8 minutes, stirring occasionally until the meat is no longer pink. Turn off heat and set aside.
  6. Drain the pasta and return to saucepan along with tomato basil sauce and sausage. Place over medium heat for 1-2 minutes, until dish is hot. Serve with a sprinkle of parmesan cheese and a chopped fresh basil. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com