Another great way to use up turkey leftovers is into a nourishing wholesome soup. Adding homemade bone broth, turmeric, and fresh herbs, makes this soup gut-healing and anti-inflammatory. Enjoy it on a cool winter night, after a day of skiing, snowshoeing, skating or hiking.
Makes 6 servings
Prep time: 20 minutes
Cook time: 30 minutes
What you need:
- 2 tbsp coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp turmeric powder
- 2 celery stalks, sliced (approx. 1 cup)
- 2 cups chopped cabbage
- 3 large carrots, diced
- 4 cups bone broth
- 1 tbsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp sea salt
- 1/2 lb cooked turkey leftovers, cubed
- 2 cups rice vermicelli, broken into small pieces
- 2 cups water (more or less)
What you do:
- Melt coconut oil in large saucepan, over medium-high heat. Add onions and garlic. Sauté until onions have softened. Add turmeric and mix. Continue cooking for 1 minute or until fragrant.
- Add the celery, carrots and cabbage and stir. Continue to sauté for another minute.
- Add the bone broth, fresh thyme, fresh parsley, and sea salt. Bring to a boil, then simmer for 20 minutes or until the vegetables are soft.
- Add the cooked turkey, rice noodles and extra water (as needed). Cook another 5 minutes until noodles are cooked. Taste and adjust seasoning. Ladle into soup bowls and enjoy!
Bon appétit!
Substitution tips:
- Replace the fresh thyme and parsley with any other fresh herbs, or 1 tsp dried thyme and 1 tbsp dried parsley.
- Replace the cooked turkey with cooked chicken.
- Replace the vermicelli with rice.
- Store in an airtight container in the fridge for 3-4 days.
- Will freeze very well for up to three months.
This “sconie” was inspired by a traditional scone recipe that is a favourite in the Desforges-Bell household. In order to satisfy more restrictive diets, we have played around with this recipe to obtain a gluten-free version. The result is halfway between a scone and a cookie, hence the name “sconie”. Enjoy these with your favourite cup of tea as a great afternoon snack.
Makes 12 servings (or 12 cookies)
Prep time: 15 minutes
Cook time: 30
What you need:
- 1 1/2 cup all-purpose gluten-free flour
- 1/4 cup unrefined coconut sugar
- 1 tsp baking powder
- 1 1/2 tsp fresh rosemary, chopped
- 1/8 tsp sea salt
- 3 tbsp cold butter, cubed
- 1/2 cup full-fat coconut milk (from the can)
- 1/4 cup strawberry jam
- 1/4 cup chopped pecans
What you do:
- Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the dry ingredients (flour, sugar, baking powder, rosemary, and salt). Add the cold butter and cut in with a pastry cutter or a fork, until you get a mixture that resembles a coarse meal.
- Add the cream and mix well until the mixture thickens up.
- Using a large spoon, scoop some of the mixture and drop onto your baking sheet. Flatten with fingers if necessary to form a thick cookie. Using a smaller spoon, add some strawberry jam to each cookie by pressing into the middle of each one. Top with some chopped pecans. Dust with some extra coconut sugar if desired.
- Cook in preheated oven for 25-30 minutes or until cookies are golden brown and firm to the touch. Let cool over a wire rack. Enjoy with your favourite cup of tea!
Bon appétit!
Useful tips:
- You can use 1/2 tsp of dried rosemary instead of fresh.
- You can replace the strawberry jam with any fruit jam or jelly.
- Serving size is one cookie.
- Refrigerate in an airtight container for a week, or freeze for up to 3 months.
Need a quick and easy meal that is filling and nutritious. Then a hash is what you want. Hash comes from the French term “haché” which means chopped. A hash is basically a mix of meat, potatoes, and any other chopped leftover veggies. In this version, we use organic pork sausage, sweet potatoes, apples and kale. Simple and quick to prepare. Pre-cook the sausages to save on time.
Makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
What you need:
- 2 tbsp ghee or coconut oil
- 1 large organic sweet potato, unpeeled, diced
- 6 cups kale, de-stemmed and chopped
- 1 large organic apple, unpeeled, diced
- 2 organic cooked pork sausages, cut in 1-inch slices
- 1 lime, juiced
- sea salt and freshly ground black pepper (to taste)
What you do:
- In a large saucepan over medium-high heat, melt the ghee or coconut oil. Add the sweet potatoes and sauté for 1 minute. Then turn down the heat to medium-low, cover, and continue cooking for another 5 minutes or until sweet potatoes are tender.
- Add the kale and apple to the skillet. Cover and continue cooking for another 1-2 minutes until kale is wilted but still a vibrant green.
- Add to the sliced sausages to the skillet and cook for 1-2 minutes or until they are heated through.
- Drizzle lime juice over everything and season with salt and pepper to taste. Enjoy!
*To cook sausages, use a dry skillet. Add the sausages and brown on all sides over medium-high heat for about 5 minutes. Turn down heat to medium-low. Add a small amount of water to the bottom of the pan. Cover and continue cooking for another 10-15 minutes until no longer pink inside.
Bon appétit!
Prep tips:
- Cook your sausages on the weekend and store in the fridge until ready to use. This will cut down on your meal time.
- Keep your kale stems and freeze them. Then add them to your smoothie or use them when making bone broth.
Soup is a stable in our household. You can mix and match vegetables according to what you have in your refrigerator. Our Fall Harvest Soup is a great way to use up the wonderful variety of vegetables that are available at your local farmers’ market in the fall. Adding an apple to the soup gives it a natural sweet tanginess. This soup can be served as is or pureed.
Makes 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
What you need:
- 1 tbsp coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large sweet potatoes, cubed
- 2 cup chopped cabbage
- 2 large carrots, diced
- 1 large apple, unpeeled if organic, cubed
-
- 3-4 cups bone broth (or vegetable broth)
- 1 cup pumpkin purée (or any squash purée)
- 1 tbsp Herbes de Provence (or Italian Seasoning)
- 1 tsp salt
- Freshly ground pepper to taste
What you do:
- In a large saucepan over medium-high heat, melt the coconut oil. Add the chopped onions and minced garlic. Cook until softened.
- Add the sweet potatoes, cabbage and carrots. Stir and continue cooking for 1-2 minutes. Add the bone broth, the apple, and the pumpkin purée. Mix well and add seasoning. Bring to a boil, then turn down heat to a simmer. Continue simmering for 30 minutes or until all vegetables are cooked.
- Add the spinach and mix until wilted. Turn off the heat. Serve into soup bowls and enjoy!
Bon appétit!
Substitution tips:
- Replace the cabbage with 2-3 stalks chopped celery.
- Replace the spinach with another leafy green such as kale.
- Store in an airtight container in the fridge for 3-4 days.
- Will freeze very well for up to three months.
- If you prefer creamier soups, then just purée this soup in your blender and add some coconut milk.
Fall means football season and cooler evenings. And nothing beats a great bowl of chili on a Sunday night while watching the game. This chili incorporates fall vegetables and is versatile. Add whatever you have on hand. The pumpkin purée gives it a nice thick consistency.
This chocolate pudding is full of nutrients including good fats (avocado), protein (tofu), fibre (pumpkin) and lots of flavour (chocolate and maple syrup). If you need a sweet fix, make it a nutritious treat at least. No gluten, no dairy but lots of flavour. Top with coconut yogurt and toasted nuts or seeds and enjoy!
Makes 4 servings
Prep time: 10 minutes
What you need:
- 1/2 pkg firm tofu (regular package is 396ml)
- 1/2 cup pumpkin purée
- 1 avocado, pitted and peeled
- 2 tbsps cacao powder
- 1-2 tbsps maple syrup (more or less to taste)
- 1/2 tsp vanilla extract (optional)
Optional toppings:
- coconut yogurt
- toasted nuts or seeds
- cacao nibs
- toasted coconut flakes
What you do:
- Combine all ingredients in a food processor. Blend until you get a smooth homogenous pudding like mixture. You may need to scrape the sides a few times.
- Add with your favourite toppings and enjoy.
Bon appétit!
Useful tips:
- Store in an airtight container in the fridge for 1-2 days.
- Sweeten naturally with dates instead of maple syrup.