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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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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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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