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Suzannes Daily Health, Winnipeg, MB (2025)

12/22/2020

ITALIAN ORZO SPINACH SOUP

This delicious Italian Orzo Spinach Soup is simple, flavorful, and so comforting.

INGREDIENTS

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, peeled and minced
• 6 cups chicken or vegetable stock
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 4 cups loosely-packed spinach
• salt and black pepper
• optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes

INSTRUCTIONS

1. Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)

3. Serve warm, garnished with your desired toppings.

12/22/2020

PEPPERONCINI CHICKEN NOODLE SOUP

This Pepperoncini Chicken Noodle Soup recipe is super-easy to make and kicked up a delicious notch with mild pepperoncini peppers.

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 8 cups chicken stock
• 2 cups shredded cooked chicken
• 1/2 cup chopped pepperoncini peppers*, or more/less to taste
• 1 bay leaf
• 4 ounces uncooked pasta (I used ditalini)
• sea salt and freshly-cracked black pepper
• optional: chopped fresh chives, basil and/or parsley

INSTRUCTIONS

1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add carrots, celery and garlic and cook for 3 more minutes, stirring occasionally.

2. Add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium to maintain a stead simmer, and stir in the pasta. Continue cooking until the pasta reaches al dente.

3. Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.

4. Serve soup warm, garnished with any desired toppings. Or let the soup cool to room temperature, then transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

12/22/2020

ITALIAN ORZO TUNA SALAD

This Italian Orzo Tuna Salad recipe is one of my all-time faves — fresh, zesty, savory, and blessedly mayo-free.

INGREDIENTS

PASTA SALAD INGREDIENTS:
• 8 ounces uncooked orzo pasta
• 2 handfuls baby spinach, roughly-chopped
• 2 (5-ounce) cans tuna, drained
• half of a small red onion, peeled and diced
• 1/2 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1/2 cup toasted pine nuts
• 1/3 cup chopped fresh basil leaves

LEMON DRESSING INGREDIENTS:
• 3 tablespoons olive oil
• 1 tablespoon freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper

INSTRUCTIONS

TO MAKE THE PASTA SALAD:

1. Cook orzo in a large stockpot of generously-salted water according to package instructions until al dente. Drain the pasta, then rinse thoroughly with cold water in a colander until the pasta is completely chilled.

2. Transfer pasta to a large mixing bowl. Add the remaining ingredients and prepared dressing (see below), and toss until evenly combined. Taste and season with salt and pepper as needed. Then serve immediately, or refrigerate in a sealed container for up to 3 days.

TO MAKE THE DRESSING:
1. Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.

12/22/2020

SESAME NOODLES

This easy sesame noodles recipe can be made in just 15 minutes, and can be served either warm or cold. It’s also great with some extra veggies or proteins mixed in!

INGREDIENTS

• 1 pound (16 ounces) uncooked pasta (I used linguine)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon chili garlic sauce or sriracha
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly-cracked black pepper
• 1/2 cup thinly-sliced green onions
• optional toppings: toasted sesame seeds, extra green onions, extra black pepper

INSTRUCTIONS

1. Cook pasta al dente according to package instructions in a large stockpot of generously-salted water.

2. Meanwhile, as the pasta is cooking, whisk together the soy sauce, rice vinegar, sesame oil, ground ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.

3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.

4. Serve warm or cold, sprinkled with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

12/22/2020

CACIO E PEPE

This traditional Cacio e Pepe recipe only takes about 20 minutes to make, with 4 easy ingredients! Feel free to double the recipe if you would like to use a standard-size package of pasta.

INGREDIENTS

• 8 ounces pasta (I recommend bucatini, thick spaghetti, linguine or fettuccine)
• 3 tablespoons butter, diced into 1-tablespoon chunks*
• 1 teaspoon freshly-cracked coarse black pepper
• 2 ounces (about 1 cup) freshly-grated* Pecorino or Parmesan cheese

INSTRUCTIONS

1. Cook the pasta. In a large stockpot of generously-salted water, boil your pasta according to package instructions until it just barely al dente. (Try to avoid overcooking the pasta.)

2. Grate the cheese. While the pasta water comes to a boil, finely-grate the cheese by hand.

3. Reserve some of the starchy pasta water. Once the pasta is about 1 minute away from being al dente, carefully scoop out 2 cups of the starchy boiling pasta water and transfer the water into a separate heat-proof container. Set aside.

4. Drain the pasta. Drain the pasta using a colander. Then transfer the pasta back to the hot stockpot, placed off of the hot burner.

5. Add the butter, starchy water, cheese and black pepper. Add in the diced butter and 1 cup of the starchy pasta water and toss quickly to combine. Add in the cheese and black pepper and quickly toss to combine. Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.

6. Serve. Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.

NOTES

Butter: Feel free to use less butter, if you prefer. Or you could also omit the butter and just add in a little extra starchy pasta water, as needed.

Optional black pepper step: The directions above are definitely the easiest — and my preferred — way to make this recipe. But if you would like a more prominent black pepper flavor, you can toast the pepper on its own in a separate sauté pan for a few minutes or sauté the pepper in melted butter for a few minutes, and then add the pepper/butter to the pasta as directed. That said though, after testing this recipe with and without the extra pepper-toasting step, we honestly could hardly taste the difference. And the one-pot method definitely saves you from having to wash an extra sauté pan! But I wanted to mention this option for those of you who might be interested. Of course, if you’re craving extra black pepper flavor, you can also simply add a few extra shakes of freshly-cracked black pepper to the pasta too. ♡)

12/22/2020

20-MINUTE RICOTTA GNOCCHI

The easiest homemade gnocchi recipe — made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!

INGREDIENTS

• 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
• 3 egg yolks
• 1 cup (about 4 ounces) ‘00’ flour or all-purpose flour*
• 3/4 cup (about 1 ounce) freshly-grated Parmesan
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper

INSTRUCTIONS

1. Prep the water: Bring a large stockpot of generously-salted water to a boil over high heat.

2. Drain the ricotta: While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.

3. Mix your dough ingredients. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.

4. Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)

5. Boil the gnocchi. Carefully transfer the gnocchi to the boiling water to cook. Then once they float — usually after 30 seconds or so — drain the gnocchi.

6. Serve. Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!

NOTES

*I really recommend weighing your flour for accuracy. But if you are using a measuring cup, just be sure to use the scoop the flour into the measuring cup (versus scooping the measuring cup into the flour) to ensure that you don’t accidentally use too much flour.

12/22/2020

20-MINUTE TOMATO SOUP

This 20-Minute Tomato Soup recipe is quick and easy to make, nice and hearty, and full of fire-roasted tomatoes and lots of fresh basil.

INGREDIENTS
• 1 tablespoon extra-virgin olive oil
• 1 small white onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 (14-ounce) cans fire-roasted diced tomatoes
• 3 cups chicken or vegetable stock
• 1 teaspoon Italian seasoning, store-bought or homemade
• 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
• Kosher salt and freshly-cracked black pepper
• optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil

INSTRUCTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.

3. Then uncover the soup, and use an immersion blender to puree until smooth. (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!)

4. Taste, and season with salt and pepper to taste.

5. Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

NOTES

*If you’d like a sweeter tomato soup, feel free to stir in a tablespoon or two of your favorite sweetener as the soup is simmering (honey, granulated sugar, brown sugar, etc.).

12/22/2020

EASY SESAME QUINOA SALAD

INGREDIENTS

SLAW INGREDIENTS:
• 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage)
• 2 cups cooked quinoa (I used red quinoa)
• 2 cups shredded carrots
• 2/3 cup thinly-sliced green onions
• 1/2 cup slivered or sliced almonds, toasted
• 2 tablespoons sesame seeds

SESAME HONEY VINAIGRETTE INGREDIENTS:
• 1/3 cup vegetable oil (or any cooking oil)
• 3 Tablespoons rice wine vinegar
• 1 tablespoon honey (or agave, to make this vegan)
• 1 teaspoon soy sauce
• 1/8 teaspoon sesame oil
• pinch of salt and black pepper

INSTRUCTIONS

TO MAKE THE SLAW:

1. Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day.

TO MAKE THE ASIAN HONEY VINAIGRETTE:

1. Whisk all ingredients together until combined.

12/21/2020

QUINOA FRIED “RICE

All of the goodness of traditional fried rice, but made with protein-packed quinoa instead of rice!

INGREDIENTS

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled quinoa (*see instructions here for how to cook quinoa)
• 3 green onions, thinly sliced
• 3–4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

INSTRUCTIONS

1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

3. Serve warm.

12/21/2020

Caramel pumpkin Cheesecake with Chocolate Crust!

INGREDIENTS

Crust:
• 1 1/2 cup blanched almond flour,
• 3 tbsp cocoa powder,
• 5 tbsp monk fruit granulated blend (or swerve)
• 1.5 tsp vanilla extract,
• 1/4 tsp of salt
• 1/3 cup of melted butter.

Cheesecake
• 32 oz cream cheese
• 3 large eggs
• 1.5 tsp vanilla
• 1/4 tsp salt
• 1 cup of swerve
• 4 packets of stevia.(to taste)
• 1/2 cup pumpkin purée
• 1.5 TBSP pumpkin pie spice.

INSTRUCTIONS

1. Make the crust and press into a parchment lined cheesecake pan or square pan.

2. Bake at 350 for 10-15 minutes. Let cool.

3. Slowly whip together the cheesecake ingredients until smooth. Put HALF on top of the cooled crust.

4. Then to the other half ADD 1/2 cup of pumpkin purée and 1.5 tsp of pumpkin pie spice. Mix together and then pour on top of the plain cheesecake.

5. Bake at 350 degrees for 45-50 minutes.

6. Let cool for 4-6 hours or overnight before slicing.

Keto caramel (optional but delicious!)

• 1/4 cup of yakon syrup or sukrin fiber syrup.
• 4 tbsp salted butter
• 3/4 cup of heavy cream
• 1/4 cup monk fruit granulated sweetener or swerve brown sugar.

1. Combine everything in a sauce pan stirring regularly and cook about 15 minutes at a medium to low boil until thickened.
2. Pour the semi cooled caramel on top of the cooled cheesecake before or after slicing and then top with Lily’s sugar free chocolate chips!)

12/21/2020

Low-Carb Chocolate Pecan Pie

Low-carb chocolate pecan pie free from sugars and syrups. Entirely sugar-free, grain-free and dairy-free. Paleo almond flour pie crust and chocolate pecan pie filling made creamy with zucchini!

INGREDIENTS

Grain-free, Paleo Pie Crust
• 2 cups (260 grams) ground blanched almonds
• 1/4 teaspoon Himalayan rock salt
• 2 tablespoons suet or coconut oil
• 1 egg

Chocolate Pecan Pie Filling
• 6 tablespoons coconut oil, melted
• 3 oz. unsweetened dark chocolate squares (dairy-free), melted
• 3 eggs
• 1 cup finely shredded zucchini (255 grams freshly shredded, 195 grams once liquid has been wrung out)
• 1 ½ teaspoons pure vanilla extract
• ¾ teaspoon alcohol-free stevia
• 150 grams raw pecan halves, divided

INSTRUCTIONS

1. Preheat oven to 350F. For a 9” pie, lightly oil a 9-inch pie pan with coconut oil. Set aside. For 3” tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.

2. To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the “S” blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.

3. Before preparing the chocolate pecan pie filling, be sure to “wring out” shredded zucchini. To do this, place shredded zucchini in a clean cloth and wring out lightly. I’ve included the measurements of the wet and dry zucchini so you can see the difference.

4. Add melted coconut oil, dark chocolate, eggs, zucchini, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.

5. Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.

6. Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.

7. For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.

8. For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.

9. Serve with coconut whipped cream.

12/21/2020

Chocolate Coconut Milk Pudding

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low carb dessert the whole family loves.

Ingredients

• 1 13.5- oz full fat coconut milk
• 1/3 cup Swerve Sweetener
• 3 large egg yolks
• 1/4 tsp xanthan gum
• 1/3 cup cocoa powder
• 3 tbsp coconut oil OR 3 tbsp butter
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.

2. In a medium bowl, whisk the egg yolks until smooth. Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.

3. Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. Stir in cocoa powder and cook until mixture thickens, about 3 to 4 minutes.

4. Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.

5. Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

12/21/2020

Low Carb Cranberry Cobbler

Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries.

Ingredients

• 1 cup fresh cranberries
• 6 tbsp Swerve Sweetener divided
• 1 cup almond flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 6 tbsp butter melted
• 2 tbsp heavy cream
• 2 tbsp water
• 1/2 tsp vanilla extract
• More Swerve Sweetener for sprinkling

Instructions

1. Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).

2. In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.

3. In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.

4. Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.

5. Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.

12/21/2020

GRAIN-FREE DARK CHOCOLATE OLIVE OIL TART

Ingredients

Grain-free Almond Flour Tart Shell
• 2 cups firmly packed finely ground blanched almond flour
• 6 tablespoons Extra Virgin Olive Oil
• 3 tablespoons honey or maple syrup (or other liquid sweetener*)
• ¼ teaspoon sea salt

Dark Chocolate Olive Oil Filling
• 9-10 ounces high-quality organic dark chocolate ( I recommend 70-85% dark)
• ⅓ cup Extra Virgin Olive Oil

Instructions

1. Make the Tart Shell: Preheat the oven to 350ºF. Very lightly grease, with olive oil, a 9-inch tart pan with removable bottom.

2. In a large bowl, add all of the crust ingredients and mix very well. The dough will be crumbly like sand and should come together when you squeeze in your hands. Add the crust mixture to the tart pan and press down firmly into the pan, evenly across the bottom and the sides. Bake for 12-15 minutes until golden brown and set. Let cool for at least 30 minutes.

3. Prepare the filling. In the top of a double boiler or in the microwave, melt the chocolate. Once melted, whisk in the olive oil. Whisk really well to combine. The mixture will be fairly liquid at first. Give it a stir every few minutes or so, to discourage any separation, until the mixture has thickened into a thick, syrupy consistency. Pour evenly into the prepared and cooled tart shell.

4. Transfer the tart to the refrigerator to let the filling set for at least 30 minutes before serving. Store leftovers well-wrapped in the refrigerator. Serve the tart at cool room temperature. Top with a little whipped coconut cream, if you'd like.

12/21/2020

Healthy Chicken Pot Pie

A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce – a comfort food classic.

Ingredients

• 2 teaspoon coconut oil
• 2 garlic cloves, chopped
• 2 small onions, diced
• 2 ribs celery, diced
• 2 carrots, diced
• 500 grams chicken (approximately 2 half-breasts, 1 whole breast)

Cream Sauce
• 1 head cauliflower (approximately 3 cups florets)
• 3 cups gluten-free chicken stock
• ½ teaspoon onion salt

Grain-free Pastry
• 6 tablespoons coconut flour
• 1 egg
• ¼ cup room-temp coconut oil
• 1 tablespoon hot reserved cauliflower broth
• 2 tablespoons egg white

Instructions

1. Preheat oven to 350F.

2. Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Saute on medium heat while you cut up the chicken breasts into small, bite-sized pieces.

3. Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.

4. Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.

5. Meanwhile, add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender.

6. Drain the cauliflower, reserving the liquid in a separate bowl.

7. Add ? cup of reserved liquid to the jug of your high-powered blender with drained cauliflower. Blend until very smooth.

8. Pour cream sauce over cooked vegetables and meat. Stir to combine, then transfer to 6 small ramekins.

9. Meanwhile, prepare the pastry by adding coconut flour, egg, and coconut oil to your stand mixer, or to a bowl and mix with a hand mixer.

10. Once mixed well, add hot reserved cauliflower broth. This will help melt the coconut oil completely.

11. Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ?-inch thick. Cut a circle out of the rolled dough, I used a drinking cup. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.

12. When complete, place ramekins on a large baking sheet, brush the egg whites over top, and bake in preheated oven for 30 minutes, or until tops are golden and crisp.

Notes

Can it be frozen: I haven’t tried it (because we ate them up too quickly!), but I think it would work!
Eggs: are required in this recipe because coconut flour was used.
Pastry: I am sure that this recipe would work with a different pastry on top. Feel free to use whatever recipe would work for you and your family.

12/21/2020

INSTANT POT TURKEY BREAST WITH GARLIC BUTTER GRAVY

Learn how to make delicious Thanksgiving quality turkey and gravy in less than an hour!

INGREDIENTS

TURKEY
• 2.5 – 3 pounds (1.13-1.36 kg) boneless turkey breast
• 6 tablespoons unsalted butter at room temperature
• 1.5 tablespoons finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped cilantro (coriander leaves)
• 2 teaspoon crushed coriander seeds (optional)
• 1 teaspoon garlic purée
• 1 teaspoon salt
• 1 cup (236ml) chicken stock

KETO GRAVY
• ¼ lemon juiced
• ¼ teaspoon xanthan gum

REGULAR GRAVY
• 1 (-2) tablespoon corn flour
• 1 (-2) tablespoon water

INSTRUCTIONS

TO MAKE THE TURKEY

1. Mix together butter, herbs, coriander seeds, garlic purée and salt to form a paste.

2. Rub ⅓ of the butter paste under skin and ⅓ butter on top and reserve final ⅓.

3. Add stock to the Instant Pot insert.

4. Add trivet to the Instant Pot and then place the turkey breast on top of trivet, skin side up.

5. Place the lid on the Instant Pot and turn valve to the sealing position.

6. Set to manual/high pressure for 35 minutes. When cook time is completed allow for a full natural pressure release.

7. Take turkey out of the Instant Pot and place on a baking tray. Rub with remaining butter paste and broil until it is browned to your liking, approximately 8-10 minutes.

TO MAKE KETO GRAVY WITH XANATHAN GUM

1. Transfer broth from Instant Pot into a small saucepan (add 2-3 tablespoons of stock if you don’t have enough liquid).

2. Add xanthan gum and lemon juice.

3. Simmer until the gravy thickens, 4-5 minutes.

4. Adjust the seasonings to taste, and serve.

TO MAKE GRAVY WITH CORN FLOUR

1. Transfer the broth from the Instant Pot into a small saucepan.

2. In a small bowl, make a paste with your cornflour by mixing 1 to 2 tablespoons with an equal amount of water.

3. Whisk the paste into the broth and simmer until the gravy thickens.

4. Mix in the lemon juice, adjust seasonings to suit your taste, and it’s ready to serve.

NOTES
RECIPE TIPS
• Let the turkey rest for at least 10-15 mins before slicing. You want to make sure all the delicious juices stay in the meat.
• I recommend slicing the meat thinly and against the grain.
• Vary the herbs to suit your taste. Parsley, sage, tarragon, basil and oregano all work well.
• Brown and crisp the skin with a kitchen torch (if you have one) instead of broiling.

12/21/2020

Bacon Wrapped Turkey Roast

Ingredients

• 1 Turkey Breast, aprx 4lbs (boneless or bone-in)
• 1 pack pastured bacon, thick cut
• 1 tbsp Tin Star Foods Ghee or Coconut oil
• 1 tbsp Primal Palate AIP Breakfast Blend
• 1/2 tsp Pink Himalayan Salt
• 1 tbsp Apple Cider Vinegar
• 1 tsp fish sauce
• 6 mini apples (whole) or 3 gala apples (halved)

Instructions

1. Remove the skin from your turkey breast. This step is optional, but since the turkey is wrapped in bacon the skin doesn’t crisp under it and I don’t like soggy turkey skin.

2. Rub the turkey breast down with the seasoning blend and salt.

3. Rub in the ghee, the vinegar and fish sauce.

4. Cover, and set in the fridge. After two hours, flip the turkey breast over, and set back in the fridge for another two hours.

5. Set your turkey out so it’s not super cold while the oven pre-heats.

6. Pre-heat the oven to 425F.

7. Set your turkey in a oven safe pan or cast iron pan, breast side up.

8. Arrange bacon slices over the breast, wrap them tightly and so they almost overlap.

9. Wrap two or three under the bottom and around the front.

10. Place the apples all around the base of the turkey.

11. Pour the remaining marinade that is left in the bowl all over the turkey and apples.

12. Set in the oven, roast at 425F convection for 20 minutes.

13. Then lower the heat to 300F and roast for another 25 minutes or until the turkey is cooked.

14. Let is rest for 5-10 minutes after removing from the oven before carving.

12/20/2020

HERB ROASTED TURKEY BREAST

Ingredients
• 2 - 2.5 lbs boneless Turkey breast, skin on*
• 2 tablespoons grass-fed butter, room temperature (or olive oil)
• 1 tablespoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh rosemary
• ½ - 1 teaspoon coarse sea salt
• freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 450ºF. Rinse the turkey breast and pat dry. In a small bowl mix together the butter, herbs, salt and pepper.

2. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Stuff about half of the herb butter paste under the skin of the breast, and spread it evenly under the skin. Transfer the breast to the roasting pan. Rub the remaining herb butter on the outside of the breast, paying special attention to the top where the skin is.

3. Place the turkey in the 450ºF oven and roast for 20 minutes. Reduce the temperature to 375ºF and roast for an additional 15-20 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170º F.

4. Let stand for 10-15 minutes, tented with foil, before slicing.

Suzannes Daily Health

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