A Bright Balance

The perfect recipe for a balanced life!

Tag Archives: paleo


by Leave a comment

Healthy Italian Wedding Soup

healthy-italian-wedding-soup

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 2 cups sliced button mushrooms
  • 2 cups celery (diced)
  • 2 cups carrots (diced)
  • 1 can petite diced tomatoes (no sugar added)
  • 1 32 oz. can natural chicken stock
  • 2 cups roughly chopped spinach or kale
  • 1 package sweet Italian lean turkey sausage
  • 1 tsp salt & 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • Chopped fresh basil

Directions:

  • In a large stock pot, sauté onions, mushrooms, celery and carrots with 2 tbsp olive oil, garlic powder, salt and pepper on medium-high heat for about 10-15 minutes.
  • Once the vegetables begin to soften, add the canned diced tomatoes and stir thoroughly. Cook for about 5-10 minutes.
  • Add in the entire 32 oz. can of chicken stock, chopped spinach or kale, and freshly chopped basil.
  • Allow ingredients to cook together for about 10-15 minutes while you brown the turkey sausage in a frying pan. Once browned, drain the excess fat and add in to the soup.
  • Stir thoroughly and allow the ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Serve immediately and enjoy!

 

Download a PDF of this recipe here!

healthy-italian-wedding-soup


by Leave a comment

Sweet Potato & Roasted Tomato Soup

Sweet Potato & Roasted Tomato Soup

(This recipe serves 6-8 people)

Ingredients:

  • 4-6 large tomatoes
  • 2 large sweet potatoes (peeled & cubed)
  • 1-2 large onions
  • 3-4 whole garlic cloves (finely diced)
  • Extra virgin olive oil
  • 1 box vegetable stock
  • 1 can full fat coconut milk
  • 1 bunch fresh basil
  • Salt & pepper

Directions:

  • Preheat oven to 350°
  • Slice tomatoes and onions into large quarters. Toss vegetables with diced garlic, 2 tablespoons olive oil, and salt & pepper.  Place on a baking sheet in an even layer and roast for about 20-30 minutes or until vegetables are tender.
  • In a large stock pot, boil the cubed sweet potato with water and a teaspoon of salt for about 20-30 minutes or until the sweet potatoes are tender.
  • Once the sweet potatoes are cooked, strain them and place back into stock pot. Add in the roasted tomatoes and onions with the can of full fat coconut milk and the box of vegetable stock.
  • With a hand blender, puree the vegetables until the texture is smooth. Add in the bunch of fresh basil and continue to puree.  Add more salt & pepper to taste.
  • Cook on stove top at medium-low heat for about 20 minutes so flavors can incorporate.
  • Serve topped with shredded cheese and chopped fresh basil!

Download a PDF of this recipe here!

Sweet Potato & Roasted Tomato Soup


by 1 Comment

Sweet & Savory Carrot Puree

Sweet & Savory Carrot Puree

The perfect side dish!

(This recipe serves 6-8 people)

Ingredients:

  • 1 large bag baby carrots
  • 1 large onion (roughly chopped)
  • 1-2 whole garlic cloves (minced)
  • 1 can full fat coconut milk
  • 2 tbsp chives (chopped)
  • Salt & pepper

Directions:

  • In a large stock pot, boil the baby carrots, chopped onions, and garlic cloves in water with a teaspoon of salt for about 30-40 minutes or until the carrots are very soft.
  • Once the carrots are soft, strain over the sink in a large colander.
  • Add the strained carrots and onions into the blender or food processer with the can of full fat coconut milk.
  • Blend until very smooth and transfer back into pot.
  • Add the chopped chives and salt and pepper to taste. Stir thoroughly on low heat.  (The can of coconut milk can make the puree cool)
  • Once warmed through, serve as the perfect side dish topped with chopped chives and enjoy!

Download a PDF of this recipe here!

Sweet & Savory Carrot Puree


by Leave a comment

Slimming Green Smoothie

Slimming Green Smoothie

Great for breakfast or dessert!

Ingredients

  • 1 small banana or half a large banana
  • 1 handful baby spinach
  • 1 cup fresh berries
  • 1 level scoop of your favorite protein powder (I used coconut flavor)
  • 1 cup unsweetened almond/coconut milk or water
  • A handful of ice cubes

 

Directions

  • Add all ingredients into blender
  • Blend until perfection!

Download  PDF of this recipe here!

Slimming Green Smoothie


by 1 Comment

Oven Roasted Garlic Button Mushrooms

Oven Roasted Garlic Button Mushrooms

(This recipe serves 6-8 people)

 

Ingredients

  • 1 large package button mushrooms (Washed and cut in quarters)
  • Salt & pepper
  • Garlic powder
  • Olive oil

 

Directions

  • Wash the button mushroom with cool water and cut in halves or quarters depending on size.
  • Place in a large mixing bowl with 2 tablespoons olive oil, 2 tsp salt, 2 tsp pepper, and 2 tsp garlic powder.
  • Toss mushrooms so that spices are evenly distributed.
  • Preheat oven to 350°
  • Spread mushrooms onto a cookie sheet in one even layer
  • Bake for about 20-30 minutes or until tender
  • Serve as a healthy side dish!

Download a PDF of this recipe here!

Oven Roasted Garlic Button Mushrooms


by Leave a comment

Ginger & Garlic Pork Stir Fry

Ginger & Garlic Pork Stir Fry

Sautéed with Button Mushrooms, Cabbage, and Brussel Sprouts

Ginger & Garlic Pork Stir Fry

(This recipe serves 6-8 people)

Ingredients:

  • ½ lb brussel sprouts (washed and cut in half)
  • ½ head of cabbage (thinly sliced)
  • 1 onion (thinly sliced)
  • 1 package button mushrooms (washed and cut in half)
  • 1 pack ground sweet Italian sausage
  • 1 pack ground pork (or diced up pork chops)
  • Olive oil
  • Salt, pepper, garlic powder, ground ginger, cumin, garam masala, dried parsley

Directions:

  • In a large sauté pan or wok, sauté the brussel sprouts, cabbage, sliced onions, and sliced mushrooms on medium-high heat with 2 tbsp of olive oil. Add 1 tsp salt, pepper, garlic powder, ground ginger, and dried parsley.  Next, add ¼ tsp of cumin and garam masala.  Sauté for about 15-20 minutes or until the vegetables are tender.
  • In a separate sauté pan, brown the ground sausage and ground/diced pork on medium-high heat with 1 tbsp of olive oil. Use a wooden spoon to break up the meat into small pieces.  Once the meat is fully cooked, add it to the vegetable mixture and combine ingredients evenly.
  • Allow to cook for another 10 minutes so the flavors can become incorporated. Season with more salt & pepper if desired.
  • Serve right away and enjoy!

Download a PDF of this recipe here!

Ginger & Garlic Pork Stir Fry

 


by Leave a comment

Sweet Potato Sag Aloo with Chicken

 Sag Aloo

(This recipe serves 10-12 people)

Sag is a leaf-based dish eaten in South Asia.  Sag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices. Sag Aloo is aloo (potatoes) dipped in spinach curry.


Ingredients:

  • 3-4 large sweet potatoes (cubed)
  • 3 large boneless chicken breasts
  • 1 package frozen spinach (thawed, roughly chopped)
  • 1 box vegetable stock
  • 1 large can tomato puree
  • 1 can petite diced tomatoes
  • 2 large garlic cloves (minced)
  • 1 tbsp ginger (minced)
  • 1 can full fat coconut milk

Spices:

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp ground crushed red pepper
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • 2 tbsp cilantro (chopped)
  • Salt & pepper to taste

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • Lightly coat the chicken breasts with olive oil and salt and pepper and bake on a cookie sheet in the oven at 350° for about 40 minutes. Shred the chicken with a fork when cooked and cooled.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add all of the spices, the can of full fat coconut milk, and the can of tomato puree.  Continue to puree until all ingredients are smooth.
  • Once pureed, add the can of diced tomatoes, chopped spinach, and shredded chicken. Stir well with a large spoon and add salt and pepper to taste.  Allow the soup to cook on medium heat for an additional 30-45 minutes to allow the spices to full incorporate.
  • Serve topped with fresh cilantro and enjoy!

Sag Aloo to-go

Download a PDF of this recipe here!

Sweet Potato Sag Aloo with Chicken