Category: vegetables

Dinner Gluten Free Lunch Meats The Life I Live vegetables

The Easiest Leftover Turkey and Vegetable Rice Soup

My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.

Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.

Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

  • 1 cup leftover turkey, shredded
  • 1 cup turkey vegetables
  • 1 cup rice
  • 1-2 cups chicken stock (whether you like it more chunky or more soupy)
  • pepper to taste

First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.

This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!

Hope your Thanksgiving was great and full of love=)

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live vegetables

Garlic Beef and Onions with Green Beans

This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!Garlic Beef and Onions with Green Beans.jpg

Garlic Beef and Onions with Green Beans

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 10 cloves (or 1 head,) skinned and minced
  • 1 pound ground beef
  • 1/2 cup beef stock
  • Black pepper

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.

Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!

Like this recipe? Go HERE to check out my books!

Dairy Free Gluten Free Meats Recipes The Life I Live vegetables

Salsa Chicken

Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.

I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was salsa chickengreat on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?

Crock-Pot Salsa Chicken

  • 2 chicken breasts
  • 2 cups mild salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed

Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.

Like this recipe? Go HERE to check out my books!

Dairy Free Gluten Free Paleo The Life I Live Vegan vegetables

Do These Three Things More To Stay Healthy During The Holidays

Listen, we all indulge around the holidays. What else are they meant for?

Just kidding. Jesus is the reason for the season. And friends and family are the back bone of life. But the food, festivities, and holiday activities are amazing and we want to celebrate them and enjoy them!
There are things you can do to be the healthiest you can be, even with constant parties, food everywhere, sweets at every turn, and decadent and delicious holiday dinners.
Do these three things more to stay on track and keep a healthy base this holiday season.

Waterwater-bottle-2001912__340

It’s been a while since I shouted from the rooftops about drinking enough water. But seriously, drink enough water! I have a 32-ounce water bottle that I fill and strive to drink at least two of a day. It is NOT a failure if I miss a bottle’s worth or drink barely any in a day. But it is a fail if I ‘give up’ at drinking water because I didn’t hit my goals.
Goals are important but remember, staying positive and always striving for your best is better than perfection. (Perfection is not real and you will only let yourself down. Just be as consistent as possible.)

Vegetablesvegetable-skewer-3317060__340

There is nothing healthier on this earth than vegetables. Every diet needs vegetables in it and the more, the better. Plus they are full of water and if you didn’t get it from my first paragraph, we all need more water!

Rest More

It is so important to rest in this life. This means as much sleep as you can get each night (I advise as I am up working late, LOL.) Also, if you need a minute to step away and take a deep breath, take it. Need a walk around the block, do it.
Don’t give up! One mistep is not a fail. An extra indulgent meal (or a few of them plus dessert,) do not make you instantly unhealthy and it’s ok to have grace with yourself. In fact, you must! Just do the best you can to make the most healthy decisions each day, and never stop striving for wellness! Happy Holiday season!
Dairy Free Gluten Free Paleo Recipes The Life I Live vegetables

Lemon Pepper Brussels Sprouts

Try these, even if you don’t like Brussels sprouts. Trust me! They aren’t mushy and they aren’t soggy. These Brussels are crispy and delicious. And, super easy.

Brussels sprouts are in season in the Fall so get some soon and try this recipe. Just toss the brussels with some oil and lemon pepper and bake them, they’re that quick.

Lemon Pepper Brussels Sproutsbrussels

  • 2 cups Brussels sprouts, destemmed and quartered
  • 2 tablespoons Almond oil
  • 1 1/2 tablespoons lemon pepper

Incorporate and mix together in a bowl. Spread out onto a parchment paper-lined baking pan and bake at 400 degrees for 20 minutes or until crispy and browning.

Like this recipe? Go HERE to check out my books!

Gluten Free Recipes The Life I Live Vegan vegetables

How-To: Perfectly Grilled Sweet Corn

The summer is almost gone, but wait! If you’re in WI, you can still get fresh, local sweet corn, and have a summer meal, even now=)

I love to grill sweet corn, it’s the best. It’s super easy, too. Just soak it, grill it, shuck it, and eat it. Here’s how:

Perfect Grilled Sweet CornIMG_20180830_201539

  • 4-6 sweet corn
  • 2 gallons of water (or until the corn is completely submerged)
  • 1 large roasting pan (for soaking)

Place the corn, full husk, into a roasting pan and fill the IMG_20180830_133456pan with water. Soak for an hour or as long as you can.

Light your grill (gas or charcoal,) shake off any access water and grill the corn until the husks are burnt and black, or about 20 minutes.

Husk and eat with lots of butter (or Vegan substitute,) salt and pepper! For me, make some BBQ chicken and you’ve got the perfect summer IMG_20180830_201024meal.

BBQ chicken and grilled sweet corn= summer meal perfection. I’m sorry to everyone who will miss the summer. But me? I actually get to experience some Fall this year and I AM TOO EXCITED!

Are you a Fall lover, too?

 

Gluten Free Meats Recipes The Life I Live vegetables

Everything’s Better with Soup and Salad: Part Two, Read On to Win My Newest Book

My most popular book to date, Everything’s Better with Soup and Salad, now has a part soup and salad covertwo, and it’s coming out this month!

Officially, it’ll be released on September 17th. But you could win a free copy of it as early as Friday, September 7th. That’s this Friday!

This book has new favorites like Sweet Potato and Chorizo Soup and Bacon Cheeseburger Salad. Or how about Meat Eater Salad and Bacon Cheddar Potato Soup? These recipes are amazing and will wow everyone!

So, if you want a chance to win it, you need to subscribe to my weekly newsletter. (It comes straight to your email every Wednesday and is filled with health tips, delicious recipes, and is all about wellness.)

Whenever I release a new book, you will hear all about it, get a chance to win it before it even comes out, and will have full access to all of the preorder bonuses and extras just for being subscribed!Capture

To sign up, visit my homepage at iwantwellness.co and add your email to the subscription box on the right hand side. (Enter your email under where it says, ‘follow blog via email.’) That’s it, you’re in!

Remember, you can win it this Friday, as long as your subscribed, so make sure to get your email in right away! I can’t wait for you to enjoy this cookbook, it’s definitely my new favorite=)

XOXO

Cardio Core/Abs Dairy Free Essential Oils Explorations fruits Gluten Free Lower Body Meats Nail Fun Paleo Recipes Scripture Sunday The Life I Live Upper Body Vegan vegetables Workouts Yoga

Have You Subscribed Yet? Subscribe To iwantwellness.co For More Great Stuff From Me!

Hi, All! I’m excited to see you new followers to iwantwellness.co. I’m so glad you’re really enjoying my posts, yay! And as always, thanks for supporting me=)

Did you know that you can subscribe to iwantwellness.co, and receive so much more? Subscribers will get weekly wellness emails with all kinds of great tips, wellness Oven-Roasted Diced Potatoes (2)ideas, recipes, and more.

Also, just for subscribing, you’ll get a delicious gluten-free, soy-free meal plan sent right to your email. It even has a dairy-free option!

To subscribe, visit iwantwellness.co and wait until you see the bright green pop-up box. Type in your email and that’s it, you’re subscribed!

I have a new book coming out and as a subscriber you will get all the details first. You will also be eligible to win this new book (along with previous books) whenever I have giveaways! Make sure you subscribe today=)

Dairy Free Gluten Free Recipes The Life I Live Vegan vegetables

You Are Going To Love This Veggie Pasta

Wait!

This is NOT veggies, spiraled, claiming to be pasta.  There IS pasta in this dish. And..there are veggies that are spiraled and sliced, too.

The thing is… I.love.pasta. I love all the things you can add to pasta. Protein and sauce and cheese, oh my! It takes me right back to my Midwestern roots. Meat, starch and cheese LOL.

Anyhow, this pasta dish has pasta, zucchini that has been zoodled, and onions that have been sliced. This way, you get more flavor, a little bit of color, and an all around healthier dish.

Veggie Pastaveg noodles

  • 2 tablespoons avocado oil
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 2 zucchinis, zoodled or cut into long, thin strips
  • a quarter-sized diameter of gluten-free spaghetti

Boil the noodles per package directions.

In a separate skillet, add the oil and the onions. On medium heat, cook bout 5 minutes. Remove the onion and set aside. Add the zucchini into the skillet and cook for about 3 minutes or until slightly softened. One the zucchini is done salt and pepper it and add the onions and pasta. It’s done!

You can top this with a cheese sauce, spaghetti sauce, garlic, and so much more! Yum!

Like this recipe? Go HERE to check out my published books!