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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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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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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