Healing by Living

  Ingredients: 1 Butternut Squash peeled & Cubed 4 Tbs. Olive Oil 5 Cloves Fresh Garlic (pressed) Sea Salt  2 tsp. Turmeric 1 to 2 lbs. Ground Turkey  2 Shallots Diced 1/4 tsp. Curry Powder 1/4 tsp. Coriander Powder 1/4 tsp. Black Pepper Ground 6 c. Chopped Kale Directions: 1. Preheat oven to 375 degreed F. 2. In 9x13 glass baking pan mix together, cubed squash, olive oil, garlic, sea salt & turmeric.  Roast in oven for about 40 min. or until squash is soft.  Stirring as needed to prevent burning & sticking. 3. Brown ground turkey in frying pan with a little olive oil.  Add shallots, black pepper, curry powder & coriander powder.   4. When squash & turkey are done blanch kale for about 1 min. remove from water & drain.   5. Add kale & turkey to squash in baking pan. 6. Make packet of quinoa & brown rice mix to serve with dish & enjoy 

Ingredients 1 qt Heavy Whipping Cream 1 Tbs. Vanilla Extract 1 Tbs. Powered Sugar 2 containers Blueberries 1 container Strawberries, sliced 1 container Blackberries 1 container Red Raspberries Zest of 1 Lemon Zest of 1 Orange 4 sprigs of Mint Directions: 1. In a Kitchen Aid stand mixer (or other type of mixer) with whisk attachment, whip Heavy Cream on top speed until consistency resembles whipped cream. 2. Add Vanilla & Sugar, whip until mixed in well. 3.  In a large bowl gently fold berries into whipped cream. 4. Fold in lemon & orange zest & mint leaves. 5. Refrigerate until serving, serve cold.  Whipped cream will start to separate & should be eaten within a day of making.

    Ingredients: 2 lbs. Ground Sausage  4 c. Sweet Corn 3 Shallots Diced 1 c. Celery Chopped 6-7 Red Potatoes Cubed  (optional add turnips for flavor) 1 c. Water 2 c. Chicken Stock 2 c. Milk (or Almond Milk) 2 Tbs. Butter ¼ c. Flour (or Gluten Free Flour) ½ c. Chopped Fresh Parsley 1 Bunch Green Onions Diced Salt, Pepper & Red Pepper to taste   Directions: 1.       Fry ground sausage in stock pot until browned, keep in pot to add flavor.  2.       Combine items 2 through 9 in stock pot & bring to a boil. 3.       Simmer until potatoes are almost cooked, stirring often to prevent sticking & burning on bottom on pot. 4.       Mix flour & 1/4 c. milk until smooth paste & add to pot.  5.       Add rest of milk to pot.  6.       Simmer on low heat until thickened.  Bake corn bread to enjoy with chowder.    

  Mexican Chicken Over Quinoa & Brown Rice w/ Asparagus Ingredients: Chicken 2 Large Chicken Breasts diced 3 Garlic Cloves minced 1 Medium Red Onion diced ½ Red Bell Pepper diced ½ Yellow Bell Pepper diced ½ Orange Bell Pepper diced 4 Medium Tomatoes diced Dash of Black Pepper Dash of Red Pepper Flakes Dash of Lemon Pepper Chicken Seasoning 1 Ripe Avocado Asparagus 1 bunch asparagus 2 Tbs. Butter 2 Tbs. Garlic Powder 2 Tbs. McCormick Vegetable Seasoning   1 box of Quinoa & Brown Rice Mix    Directions: 1.       In a large frying pan cook diced chicken in 3 Tbs. Olive Oil until 165 o F, drain any water/juice from the pan & allow chicken to sear until a nice brown color on one side.  2.       Add garlic, red onion & bell peppers to pan, fry until peppers are starting to soften. 3.       Add tomatoes, black pepper, red pepper flakes, & lemon pepper seasoning.  4.        Cook all on medium to low heat until tomatoes are cooked & peppers are softened.  5.       Leave

Fruit & Granola Snack Cup Ingredients: 1 Nectarine cubed 1/2 c. Blueberries 1/2 c. Granola (I used Cranberry Almond Granola) Directions: 1. Rinse fruit with cold water to clean off any residue on them.  2. Cut Nectarine into cubes.   3. Combine ingredients in a bowl or cup.  

Ingredients:  1 1/2 lbs Sausage Links  1/2 Head Broccoli Chopped 1/2 Head Cauliflower Chopped 4 Tomatoes Diced 4 Carrots Diced 1 c. Bell Peppers Diced (I love mixing all 4 colors) 4 Stalks Celery Diced 3 Small Zucchini or 1 Large Zucchini Diced 1 Qt Jar Homemade Tomato Sauce  2 Sprigs Thyme 2 Sprigs Oregano Directions: 1. Wash all vegetables in a sink filled with cool water and about 1/4 c. white vinegar to help remove any residue on the vegetables before prepping.   2. Chop and dice all vegetables (broccoli, cauliflower, tomatoes, carrots, peppers, celery, & zucchini) 3. Slice raw sausage links into about 1/2 inch thick pieces, place sausage in the 8 Qt Instant Pot. 4. Add all vegetables to the 8 Qt Instant Pot.   5. Add jar of tomato sauce & pick leaves off herbs to add to Instant Pot. 6. Mix all ingredients well then add about 1/2 a qt jar of water to the mixture.   7. Make sure the lid is on the Instant Pot correctly and

Blueberry Banana Overnight Oats Recipe Ingredients: 1/2 c. Old Fashioned Oats 1/2 c. Milk (I use Almond Milk because of lactose intolerance)  1 Tbs. Honey 1 Banana sliced into chunks 1/4 c. Blueberries 1/4 c. Chopped Almonds  Directions:  1. Select an air tight container, such as a 16oz mason jar, or I like to use the 16 oz Ball freezer jar because it is BPA-free plastic and will not break if dropped.   2. Mix together the oats, milk and honey until well combined.   3. Gently fold in bananas, blueberries, and almonds. 4. Refrigerate overnight or for at least 5 hours.   This recipe makes for a great quick breakfast to prepare at night and grab on the go in the morning.  This combination of whole grains, protein, and fruits creates a flavorful and filling breakfast that will help wake you up and not leave you feeling sluggish.  It will also help to keep you full until lunch time.  If you prefer it warm in the morning, you can microwave it for about

Chicken Quesadillas Ingredients 1 can Canned chicken 1 pkg Taco Seasoning 2 c. Shredded cheese 1 pkg. Tortilla Shells 1 Tomato 1 Avacado Romain Lettuce Salsa Sour Cream Directions: 1.  Preheat oven to 425 o F 2.  In a bowl combine drained chicken & taco seasoning. 3.  Microwave for 1 minute 4.  Get out 2 cookie sheets & cover with aluminum foil & spray with spray butter. 5.  Lay out tortilla shells & cover with cheese & sprinkle chicken on top of cheese.   6. Place another tortilla shell over the cheese & chicken. 6.  Spray tops of tortilla with butter. 7.  Bake in oven for 5-7 minutes in until cheese is melted & golden brown. 8.  Cut in quarters and serve with diced tomatoes, avacado, lettuce, sour cream & salsa. I love it when you cut an avacado and it's perfectly ripe! Finally Gluten Free Tortilla Shells :)  

Ingredients:  1 Beef Roast 2 Sweet Potatoes 2 Turnips 5 Carrots 1 Ginger Root about 3-4 inches (peeled & grated with a microplane grater) 1 Tbs. Turmeric Powder Black Pepper Salt Rice, Quinoa or any form of rice/grain you prefer Directions: 1. Sprinkle salt and black pepper on beef roast and place in crock pot.  Next sprinkle about 1 Tbs. turmeric powder and grated ginger root over roast.    2. Chop sweet potatoes, carrots, and turnips into chunks about 1inch by 1 inch and place in crockpot with beef.  3. Fill crock pot about 3/4 full of water, turn on high and let cook for 6-8 hours or until meat is falling off the bone.   My roast is frozen, if cooking a roast that is not frozen it will be done in about 4-6 hours of slow cooking.   When done cook rice or gain and serve with roast and veggies over the rice or grain and enjoy!

    Jumbo Baked Egg Cups Ingredients ·        6 Jumbo eggs ·        ½ c. milk (or almond milk) ·        ½ lb ground sausage  ·        ½ onion diced ·        ¼ red bell peppers diced ·        ¼ green peppers diced ·        baby spinach  ·        mozzarella cheese shredded ·        salt, pepper and/or red pepper flakes to taste  Instructions 1.      Preheat oven to 400 F o 2.      Spray a nonstick jumbo muffin tin with nonstick cooking spray. Set aside. 3.      Cook ground sausage, peppers and onions in frying pan until sausage is well done.   4.      Whisk the eggs in a mixing bowl with milk.  5.      Place cooked sausage mixture into each tin.  6.      Then place spinach, mozzarella cheese and sprinkle salt, pepper and/or red pepper flakes on top.   7.      Pour the egg mixture on top, leaving 1/8" from the top of each cup.  8.      Bake for 25 to 30 minutes, or until a fork comes out clean for each muffin. Remove from oven. Use a knif