Strawberry-Banana 'Bowl'

Wash and slice some strawberries into a pretty little glass bowl. Add half a banana. I almost chopped in a whole, (including peel) Cutie mandarin, but decided this was enough with just these two fruits. It was delicious! I was going to drizzle this with fresh lemon juice and a sprinkle of crunchy turbinado sugar. Instead, I put a big splash of dark raspberry Balsamic over all of it. OHhhh!! - Try it, it was awesome! The acid and the natural sweetness of this type of vinegar awakes all the flavors in the fruit.

Also - Try some dark, syrupy, fruity Balsamic on your favorite vanilla ice cream!! It's a game changer! . . Lin

A Quick Crunchy-Healthy Salad 'Bowl'

Oh my. . .This was nothing short of excellent! Everything fresh, crunchy and very healthy! Often I'll top this with a truly healthy dressing. My favorite is till my very own Lemon-Olive Oil Salad Dressing. Today I went a different direction. . .

Lately I'll buy a large bottle of an Aldi's brand Ranch Salad Dressing. As soon as I've used about 1/4 of it, as is, I then make additions. Sometimes basil pesto, or curry paste, or horseradish and seedy mustard. .  .this time it was tomato pesto. In addition to that, I also drizzled right onto the salad, some toasted sesame oil and white Balsamic vinegar. Lots of people still seem to be stuck in the 'low fat' mentality of the '70's. This thinking has been proven wrong for most healthy people. . . We don't have health or weight issues because we eat fat. Simple carbohydrates are the true villains here!

Today the vegetables in this bowl are:

1 sm. avocado

3 green onions

broccoli florets

1/2 med. tomato

sugar snap pea pods

1 mini English cucumber

many stalks of chopped cilantro

And remember, Soup Season is a bogus term - this also applies to Salad Season. Both should regularly be part of our daily food plans — All Year 'Round! . . Lin

Delicious Sweet Potato 'Cookie' Bites

I came across an inspiration recipe for these online and was intrigued. I've changed several ingredients to make a healthier version. This goes together quickly and is really good. If you can find smaller diameter sweet potatoes, this would make a gorgeous little tray of appetizers. I'm thinking especially pre-dinner, while the turkey is roasting on Thanksgiving or Christmas, or take them to a friend's party on New Year's Eve.

2 sweet potatoes
toasted sesame oil
Everything Bagel seasoning

6oz. cinnamon-craisin goat cheese
raisins - enough to top each 'cookie'
pecan halves (1 on each cookie bite)
honey to drizzle over the top

Preheat your oven to 375°. Scrub and clean up the skin, shaving off any bad spots, on the sweet potatoes. Cut the ends off the unpeeled potatoes and slice the rest into about 1/2" slices. Drizzle a cookie sheet generously, that has sides, with toasted sesame oil. Rub each side in the oil, flip them over and sprinkle with the Everything Bagel Seasoning. Roast for about 15 minutes.

Meanwhile, slice the goat cheese log into as many slices as you have sliced sweet potatoes. (I kept 5 small ones plain to give to my dog, Oliver, mashed with a bit of hot water and dry food for several of his next afternoon feedings) Poke with a fork to see if they're done. Don't let them get mushy, but they shouldn't be too crispy either. Remove from the oven and let sit for just a few minutes. Put the goat cheese slices on and use your thumb to push it in place. Next lightly push on about 5 raisins to each 'cookie' then push in a pecan half. Drizzle all of this with some good quality honey.

Mmmm, these are SO good, warm or cold. . .Lin

A Quick Salad and Mini Wonton Bowl. . .

This is half fresh and healthy, with the other half - more a craving quencher! I'm not huge on pasta, but every so often I really want some! 

Today this was just what I needed! I love these! The pasta isn't overwhelming and the flavor and texture of the chicken and vegetable stuffing is so good!

Steam-sauté a few Costco Chicken & Cilantro Mini Wontons. I did this in a pan with Toasted Sesame Oil and a little water. Serve with a drizzle of sweet chili sauce. 

Rough chop some tomato, cucumber and avocado, sprinkle with your favorite seasonings. . .Dig in! . .Lin

Shrimp, Sweet Potatoes and Green Onions

I try to always have a 2# bag of wild caught Argentinian Red Shrimp, from Costco, in my freezer at all times. I love it and crave it regularly. It can be quickly made into a healthy lunch or dinner. . .or have it for breakfast!

2T good quality ghee (clarified butter)

1 med. sweet potato

3 or 4 lg. green onions

8-10 shrimp - thawed

2-3T lemon juice

Seasonings: red and black pepper, Lawry's Garlic Salt

Peel and cube the sweet potato and rough chop-slice the green onions while melting the ghee in a heavy-bottom frying pan over low-medium heat. Add the vegetables to the pan, stir a little then cover. After a couple minutes, stir in the lemon juice and the shrimp. Cover and simmer a few minutes until the shrimp curl and brown a bit.

Dinner is ready 😃 . . . Lin

Coconut Tomato-Vegetable Bisque (with compound butter parmesan biscuits)

SO many vegetables!

This is what I started with. If you substitute English cucumber for the squash, it's very similar to the ingredients for my Gazpacho!

I only roasted those shown on the cookie sheet: squash, purple onion, carrots, cabbage, small tomatoes and garlic. The others have more delicate or fresh flavors, and are best with minimal cooking. 

Drizzle with single source EVOO, season with your favorite vegetable seasonings then roast until golden at 350° for 20-30 minutes.

Meanwhile, cut up the other vegetables and saute on low heat, starting with the green pepper and celery.

Saute in 2T each:
Better Than Bouillon-vegetable, EVOO, water. After about 10 minutes, stir in the cut up grape tomatoes and green onions. When it begins to bubble again, cover and move off the burner.

Stir in the rough chopped roasted vegetables, the can of stewed tomatoes, 1-2t coconut or brown sugar.

Simmer everything an additional 10 minutes. Blend with an immersion blender until it reaches the smoothness you want. At the end, blend in some fresh basil, then stir in 1 or 2 cans of coconut milk. I used 2 cans this time.

I made some biscuits, in a muffin tin, to go with this. Crack open a can of 8 jumbos, cut each biscuit in 4 pieces putting 3 in each paper-lined muffin cup in a 12 tin. 8 will be bigger ones with 4 being smaller, having only 2 biscuit pieces.

Top each with about 1T grated parmesan-romano cheese. Drizzle with melted butter seasoned with garlic salt, pepper, Italian seasonings. Bake until the tops are nicely browned. If there is extra butter, butter the tops when they are cooled a bit. . .Lin

Asian Kale Salad

I've had some really good kale salads over the years, as well as a few that were pretty awful. My favorites have always had a similar dressing, with the distinctive flavor of toasted sesame oil. 

I saw only one package of locally grown, very fresh, dark green, curly kale at the 'fancy grocery store' I go to occasionally and snapped it up - determined to create a recipe that I might actually make again. This might be the one.

Kale is fun to work with. Pull or cut all the dark green leafiness off the center rib. Throw that away, outside for the bunnies, or - as I do - give it to your dog to eat 🐶

Slice the kale into thin ribbons. Put it in your salad spinner, rinse and drain the water. Salt it and give it a nice massage. This breaks down the tough cell structure, tenderizing it a bit as well as helping it to absorb the dressing better. Rinse and drain it well, then wash and spin it dry in your salad spinner. Use lots of cold water to wash away all the salt.

Put the kale in a big glass bowl, add the rest of the ingredients shown. Chop or slice the vegetables:

1 celery heart + green tops
2 scrubbed carrots
1 med. purple onion
2c± purple cabbage
3/4c sunflower kernels

Drizzle all this with equal parts of toasted sesame oil and a simple, mildly-sweet vinaigrette - either your own or try this one from Costco. 

Toss and chill a couple hours before serving. Check the flavors and add a little garlic salt or pepper if needed.

I felt this needed beans. Black beans would work, but I opted for garbanzos since they're sturdy little protein and fiber nuggets that never get mushy. Drain them and rinse well, then let them drain again before adding.

Toss and serve with grilled chicken, shrimp or steak. . .or just by itself with some crusty garlic bread. . .Lin

Walnut Basil Pesto

Using the amount of Basil shown here, with stems removed, I added a generous amount of Moroccan EVOO, 2 handfuls of chopped walnuts, about 1-1/2c grated parmesan-romano cheese blend, about 3/4c chopped chives, cayenne and black pepper, and a good sprinkle of Lowrey's Garlic Salt. 

Blend all this well in your food processor. 

I didn't do actual measurements since I wasn't planning to blog this. It turned out well though, so I'm at least sharing the idea behind the adventure.

I had some of this last night with steamed shrimp over angel hair pasta. Ohhh, it was so good!

Have fun and be bold with your cooking. . .Lin

A Scandinavian Woman's Version of Pho. . .

In a 3-4 quart pot, saute these two in 2T TOASTED sesame oil:

4oz. mushrooms
2 ribs of celery

When lightly browned, add:

3 sliced green onions
1 grated carrot
3oz. roasted chicken (cut up dark meat)

When this sizzles, add a little water, cover and let simmer a few minutes. Next add:

A bouquet garni of Pho seasonings
~ I used a coffee filter and stapled it shut
6c cold water
2T chicken Better Than Bouillon

Simmer this on low heat for 15 minutes.

At the very end, bring to a nice bubble, then turn off the heat. Remove the spice packet, squeeze out the broth, and stir in:

2 big handfuls of fresh spinach - sliced

2/3c rough chopped cilantro

4-5oz. rice noodles

Stir gently just to combine. Cover and let stand, stirring occasionally, for 5 minutes.

Soup's on!! . . .or. . . Pho is ready 😊. . .Lin

Vegetable, Fruit, Seeds and Nuts, Corn, Wheat and Rye Quick Bread - Muffins

In a big glass bowl, whisk together these dry ingredients:

1c rye flour

1+1/2c all purpose flour

1/2c corn flour

1t salt

1t baking soda

1t baking powder

1T pumpkin pie spice

2T chia seeds

2T ground flax seeds

1c chopped pecans or walnuts

In a smaller bowl, stir together:

3 lightly beaten lg. eggs

3/4c single source EVOO

3/4c plain Greek yogurt

3/4c dark brown sugar

1c raisins

1T real (Mexican) vanilla

When ingredients in the smaller bowl are combined, stir in:

2 med. carrots + 1 8oz. zucchini - shredded

Preheat your oven to 375°F.
Pour the ingredients from the smaller bowl into the big bowl. Stir-mix well with a rubber spatula. The batter will be heavy - my spatula was able to stand up in the center of the bowl. Using a serving spoon, fill each paper lined muffin cup 3/4 full with the batter.

The remaining batter will keep several days in your 'fridge, or you can bake it into a loaf of quick bread in a greased loaf pan. Sprinkle the tops of the muffins and bread with spiced sugar if you want, just before baking.

Bake the muffins for 20 minutes or until they pass the toothpick test. The batter in the bread pan will probably take another 5-10 minutes to bake all the way through. . .Lin

Tabouli with Beans and Rice

I've made so many variations to traditional, Mediterranean Tabouli, over the years and truly can't think of even one I didn't like or love. The original I was introduced to featured curly parsley, chopped tomatoes, bulgar wheat, green onion and garbanzo beans. This one went together quickly and made a lot!

In a big glass bowl, start by whisking together:

Dressing:

equal parts EVOO and lemon juice - about 1/2c each

salt, pepper, garlic powder - to taste

Add the following:

2 pkgs. COSTCO cilantro lime rice

- - microwave per pkg. instructions

2/3c hemp hearts

2 cans drained-rinsed beans
- - garbanzos, black, kidneys, cannellinis, etc.

Chop or slice, then add:
1 bunch Italian flat leaf parsley
1 bunch cilantro
3 Roma tomatoes
6-8 green onions
1/2 lg. bell pepper
4 mini English cucumbers

This travels well for a picnic or potluck and keeps in the 'fridge for several days, if it lasts that long 😉 . . . Lin

Crunchy Chicken Salad

3/4c ± Real Mayonnaise

2T seedy brown mustard

2T white Balsamic vinegar

Salt, Pepper, Garlic seasoning

Whisk these ingredients together in a big glass bowl to create the dressing. Next, add craisins and the remaining chopped ingredients:

1c craisins

12oz. roasted chicken

2 big celery stalks + greens

1 sm.-med. purple onion

8-10 chopped radishes

When combined, serve with cold pasta, over a bed of Romaine lettuce, or as is with a side of colorful, healthy, raw vegetables. . .Lin

A Delicious Breakfast

If you're looking for some great bread, head on over to Aldi and buy this wonderful sourdough! This gets the only nod to 'traditional' high carb breakfast food from me. 

Butter-steam some asparagus in a covered pan using Costco's incredible Ghee and a bit of water.

When the green intensifies, move the pieces over and crack in 2 Pasture Raised eggs.

Cook as you like them and add seasoning, also from Aldi,try this perfect Salt Pepper Garlic seasoning. . .Lin

Summer Fruit Bowl

I'm very picky about peaches and nectarines. I only buy them when they have great aroma which could explain why it's been years since I bought either. Anything else and they'll probably be hard and flavorless.

1 perfectly ripe Nectarine

1 Mandarin orange - with peel

fresh blackberries

Wash and cut up the fruit. Drizzle with fresh lemon juice and sprinkle with crunchy turbinado sugar. . .Lin

Another Wonderful SPRING Salad Mix

As I've mentioned many times, for me, 'salad season' is all year 'round. I always have a good, healthy lettuce mix in my 'fridge. This is a really nice one - Multi-textured and full of great greens and vegetables. Of course, use any vegetables you like, but the important part is to just do it - so you can always have a salad ready to eat, as the craving strikes. Today's mix will make at least 6 big salads, enough to last you, you + 1, or a family at least a few days.

This contains 1 big sliced Romaine washed well, then spun out to almost dry before adding: 1/3 head of green cabbage, part of a long English cucumber, 6 green onions, some sliced snow pea pods, cauliflower florets and parsley leaves. If I had thought of it, I would have also added a chopped celery heart with those greens.

This particular salad started with a big handful of the mix, then I added 1/2 of a Roma tomato, 1/2 a can of drained-rinsed black beans and dressing with an adventurous twist using the last little bit of dressing from the bottle on the right. The bottle on the left is how it looks at the grocery store. I do this often. In this case, there was only about 1" of dressing remaining in the bottle on the right. I had previously added a little water and some Coriander Chutney, which is made from cilantro and spicy peppers. Now I also added about 2 heaping tablespoons of the wonderful Tomato Pesto I buy at one of our great little Aldi grocery stores.

Have fun and be adventurous with your food combinations! . . Lin

Whole 30 - Bacon-Vegetable Egg Bites (for dogs and humans 😁)

Well, this was fun!

And I'm sure my old boy Oliver will appreciate this breakfast addition to his little bit of morning dry food. The 6 on the left are his. The ingredients in the little white bowl: chopped green onion and pimentos, weren't added until AFTER I made his. Dogs can NOT have onions.

12 lg. pasture raised eggs

6-8oz. of my coconut and almond milk mix

I blended these together well with an immersion blender.

Grease the baking pan. Into each cup and the pan, I put crumbled bacon, finely chopped mushrooms and kale that were sauteed together until about half cooked. That's all that goes into those intended for dogs. Mix the ingredients in the little bowl with a spoon, then put equal amount in each of the remaining 6 on the right and the glass pan.

Pour egg mixture into the 6 for the dog, then blend seasonings into the rest for the humans👨‍👩‍👧‍👦. I used a little Himalayan pink salt and my black+cayenne mix. Pour that into the cups and pan. I had about 6oz. of that mixture leftover. I put it in a sealed jar for scrambled eggs in the next day or two.

Bake in a preheated 350° oven. About 15 minutes for the cup-bites and a half hour or so for the pan. When the center is firm, they're done. Cool then store in zip-lock bags. I haven't tried freezing these, but that might work.

I just had a couple of the bites, and they turned out great. Have fun cooking for yourself, the people and pets in your life. . .Lin

Whole 30 - Fruit Salad

Often a new recipe creation just hits me when looking in the 'fridge, freezer, on my pantry shelf, or like today - in the fresh fruit corner of my countertop.

Also, as a bit of an aside, in the past - the recent past, like right before Whole 30 - I'd make a fruit bowl like this and top it with turbinado sugar, "for crunch." Lots of sugar provided lots of crunch, but it also negated a lot of natural benefits of the healthy fruit. So as I assembled this I thought of that and wondered how the flavors and texture would be in this new, healthier approach. Well, for a big surprise, read this post to the end!

1 lg. Envy apple

1 med. banana

1 yellow or green kiwi

1 Cutie mandarin + peel

Dark seedless grapes

5-7 dried dates

juice of one lime

Wash everything well.

Peel the kiwi, don't peel the Cutie, and juice the lime. Cut, slice or chop, each of these fruits, into a medium size bowl. Drizzle with the lime juice, gently combine and distribute, making sure everything is coated with the lime juice.

I ate half of the fruit in the little bowl and was so surprised at the flavors the lime juice brought out! However, I had an idea. . .

I went back to the kitchen and sprinkled the rest of the fruit in my bowl with pink Himalayan salt and some of my black+cayenne pepper mix.

Wow!! You need to give this a try! . .Lin

Whole 30 - Another Salad Mix + Lemon-EVOO Dressing

No matter the time of year, and even though I live in Northern Minnesota, I almost always have a BIG fresh greens and vegetable mix in my refrigerator, so a salad can be put together in only a few minutes. This is my current one for the next few days. 

Salad Mix:

1 big petite or regular Romaine

6 big green onions

2 carrots

1 big handful of chopped kale

2c sliced-chopped purple cabbage

1/2 of a long, skinny, bumpy English cucumber

Slice the Romaine lettuce lengthwise into quarters. Cut into 1" cross sections. Wash well in your salad spinner, starting with warm-hot water, then drain and wash in icy cold water. Drain, spin several times to remove all the water. Rinse and dry the outer container then fill with the spun lettuce. Wash and prep the other vegetables then slice or chop them into the lettuce. Use this as the base for a tossed salad, like mine, or grab a handful and top with chopped chicken or tuna packed in EVOO. . .think of other ways to use these greens and vegetables. Chop up some fresh fruit: an apple, grapes, a whole Cutie Mandarin orange, including the skin! Put these on a bed of the greens and drizzle with the dressing. Mmmm, so good and fresh! Add to a pot of soup - grab a handful (put the cucumbers back in the mix) chop it fine and throw it into the pot.

Lemon-EVOO Dressing: 

1c single source EVOO*

1/2c pure lemon juice

2t Himalayan pink salt

1t black+cayenne pepper mix

1/2 -1t granulated roasted garlic - optional

*I can't stress strongly enough, how important it is to read labels on extra virgin olive oil. If there's a 'code' at the bottom - telling which countries the oil came from - PASS on it!! It's been proven, through chemical analysis, that often these multicountry offerings test as substances other than olive oil!! Buy only EVOO from one country / point of origin, i.e.: California, Spain, Italy, Greece, or the best by far: Moroccan.

Combine in a 14oz., or larger, glass jar with a tight-fitting lid. Shake well. This keeps in the refrigerator a long time, a month or more, but probably won't last long. In addition to using as a salad dressing, it would be a good addition, just a drizzle, to mayonnaise for coleslaw, egg salad, tuna salad and also as an excellent marinade for meats.

Today, my salad for a 1pm breakfast-lunch was a big handful of the salad mix, with the addition of 1/2 medium tomato, 1/2 large avocado, 1 hard boiled egg and a handful of walnuts. Drizzled with a good amount of the dressing. Don't worry about this type of 'fat'. It's the absolute best type for your body. So many nutrients here! The fresh vitamins from the greens and tomato, the protein and fiber from the avocado, egg and walnuts. This is anti-inflammatory and it all tastes so great. . .Lin

Whole 30* - Orange-Berry-Banana — Coconut-Almond Ice Cream

Ohhh, Boy!

This Whole 30 recipe creating has really stirred my interest!

Someone in one of my Whole 30 Facebook groups mentioned ice cream and was sad she couldn't have it for a while. I thought, hmmm, yeah, 'I'm on it!' I used to make frozen yogurt quite often, but since dairy is off the table right now, I started thinking of cream and whole milk Greek yogurt alternatives. I've heard of coconut based yogurt, but I already grocery shopped twice this week, and I never go to the store for just one or two items. Then I remembered the coconut-almond milk I put together for a dairy-free coffee creamer and also used it in mashed potatoes a few days ago, so I needed to make more. Just in time to experiment! *I just discovered that Whole 30 says 'no treats' yet. . .the coconut-almond milk and all the fruit is compliant, so. . .I guess proceed at your own risk.

For the 'Ice Cream'. . .

Fill a blender container half way with frozen fruit. 1½ big bananas (or 2 sm.-med.), 1½-2c frozen strawberries and blueberries and after I took the picture, I also cut up a Cutie mandarin orange, including the skin, and added that. ( I thought about adding a handful of chopped dates for sweetness but decided against that.)

I then poured in about 10oz. of the coconut-almond milk and blended. I actually had to let it just sit there and thaw 15 minutes or so before it would blend - so be patient - don't add any more liquid! Blend this well, then pour into a 32oz. container and freeze.

Adding bananas helps to keep it a bit softer and *easier to scoop, not to mention all the nutrients they add to this type of ice cream. I'll be making varieties of this recipe far into the future!! . . . Lin

EDIT: *The bananas might keep this soft if they were the main ingredient, but sadly, this froze hard as a rock. The flavor and health aspects of it however, make working with this worthwhile. Put the container on your counter, at least a half hour before scooping.

Whole 30 - Beef-Brussels Sprouts-Kale-Zucchini Stew

I grew up on beef stew as a child and didn't really like it much. I'm always looking for ways to change it up.

Also, other than when I'm making a big meatloaf, I rarely buy ground meat. However, I saw these black angus burgers and somehow just had to snap them up! I've quick pan fried them for dinner with steamed vegetables a couple times recently and they were excellent! 

Yesterday I decided to partially thaw two (1/2# total) and cut them into chunks. Leaving them like that almost makes this a meatball stew!

I stir-sauteed the carrots and celery, until everything was sizzling, in a little ghee, or you could use a good single source EVOO. Then added the ground beef chunks (resist the urge to break them up!) and sizzled everything a little longer. Meanwhile, I slice-chopped the green and yellow zucchini, Brussels sprouts, and green pepper. * After 5-10 minutes of sizzle time, I added those vegetables and a drizzle of bone broth to the pot. Simmer for several minutes.

Add 2c of bone broth, and turn up the heat so everything gets well warmed to bring out the flavors and the aromas start to waft your way.

I seasoned with about 1T of a salt-free ground vegetable blend, Himalayan pink salt, black + cayenne pepper and 2 big spoonsful of pure tomato paste. Last, I stirred in the chopped kale and green onions. Simmer everything until the kale wilts.

This was perfect for a late dinner last night with a big mug of ginger-turmeric herb tea.

This keeps and reheats well for several days in the refrigerator and would also freeze nicely. Then after a really busy day with work or with your children, it can be slow simmered for a hot, healthy dinner when you're just too tired to cook.

You could also add some *cubed Yukon Gold potatoes for a more hearty version. I didn't think of that when these ingredients were being prepped. Mmmm, this is good! . .Lin

Whole 30 - Langostino Bisque

This was a fun recipe to create! 😃

The end result was a little too thin - too much bone broth - as well as a bit too lemony. Nevertheless, it's really a great bisque, but I think my favorite of all has been each of my Crawfish Bisques.

Saute the chopped carrots, potatoes, green pepper 2 of the garlic cloves-minced, and celery into a couple tablespoons of butter or ghee, in a 4 quart soup pot.

Sprinkle this with Himalayan pink salt, black + cayenne pepper and Old Bay seasoning, then saute and let it sizzle together a few minutes. Add some bone broth, cover and simmer 7-8 minutes.

Next add 2-3T of lobster Better Than Bouillon, 2-3T pure tomato paste, the kale, celery tops, 5-6 chopped green onions and the other 3 crushed-minced garlic cloves and 5 oz. of the langostino to the pot. (If you're not restricting alcohol, 1/2c or so of a good cooking Sherry could be added now.) Stir, cover and simmer, on low heat, another 7-8 minutes. Then remove from the burner to cool just a little.

Cut the remaining 7oz. of whole langostino into smaller pieces, drizzle with a little pure lemon juice, and set aside until after the bisque has been blended.

Once everything except the lemon-marinated langostino has been added to the pot and simmered, then cooled slightly, pour in the can of coconut milk, then use your immersion blender to blend everything - a little bit, or smooth, your choice.

At the very end, stir in the langostino and the lemon juice they were marinating in. 

Reheat, just until barely bubbling, stir and ladle into bowls. Garnish and serve accompanied by whatever crunchy things you like. This would pair nicely with a Chef's Salad or just a big bowl of chopped mixed greens (and crusty bread if you're not restricting grains.) . . . Lin

Whole 30 - Chicken-Mushroom-Zucchini Stew

Saute 10oz. sliced mushrooms in ghee until lightly browned.

Add cubed Yukon Gold potatoes and zucchini and a little chicken broth. Stir in 1-1/2c chopped peppers and onion, 1T mild Japanese curry powder, 1c marinara, 1c coconut-almond plant milk (recipe posted below) and 8oz. roasted chicken.

Stir everything together and gently simmer until the vegetables are done the way you like. . .Lin