Pumpkin Risotto

2012-12-04-08_58_14I was maybe a little harsh on pumpkin Tuesday. So today I thought I’d make it up to pumpkin, with a different spin on risotto. Cauliflower used  to be somewhat of a savior for me when I first began converting recipes to gluten-free. I mashed it, made pizza crusts, made mac n’ cheese, I used it for rice and so much more (once I even used it in brownies). This recipe is a fun little experiment. And it turned out to be really good.

Pumpkin Risotto
• 1/2 cup broth (feel free to make your own)
• 1/2 cup water
• 3 tbsp onion, diced
• 1/4 tsp rosemary
• 1 tbsp melted coconut oil
• 3/4 cup pumpkin puree
• 1 cup cauliflower rice Continue reading “Pumpkin Risotto”

Pumpkin Bowl Chili

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I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.

This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).

Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.

Pumpkin Bowl Chili

  • 1/2 lb. ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 1 cup diced tomatoes
  • 2 tbsp chili powder
  • 2 small baking pumpkin

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Shephard’s Pie

001I have got some great roommates. Yesterday at the market all I could talk about was the Shepherd’s Pie I was going to make for dinner, for said roommates on Sunday. I figure if I get it out there that I want to do something, then I feel a pull to act with some accountability.

A few weekends ago my roomies and I took a little trip up to Indy for some dancing at our favorite eclectic bar, Ikes and Jonsies. Before heading out we fueled up at an Irish Pub on the corner. Heather had to have the Shepherd’s Pie. Naturally I wanted to take the idea of the dish and transform it into my own Brittany creation. The problem with the three girls in one house, is finding something that pleases everyone. My natural instinct would be to grab some orange cauliflower, however, Chels doesn’t like cauliflower…..hmm. Next I think I would like to do rutabaga, but I still feel like it may be too risky, what if she doesn’t like it? I then decide to compromise. Sweet potatoes are always a winner, what if I split the pie? Half sweet potato, half rutabaga? Boom, problem solved!

Shopping around the market, I am so fortunate to have Royer Farms. After chatting with Diana for a bit, I finally broke down and bought some ground lamb. AND she planted the idea of stuffed peppers for the leftover lamb (recipe coming this week, thanks Diana). So without further chatter, here is the recipe I prepared yesterday. Enjoy and feel free to take your own creative freedom licensing.

003Shepard’s Pie

  • 2 sweet potatoes, peeled, cubed
  • 2 tbsp grass-fed ghee
  • 2 tbsp coconut milk
  • 1 rutabaga, peeled, cubed
  • 1 large egg 
  • Salt and freshly ground black pepper
  • 1 tbsp coconut oil
  • 1 lbs. ground beef
  • 1/2 lbs. ground lamb
  • 1 carrot, peeled, quartered and sliced
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 4 mushrooms, chopped
  • 1 broccoli floret, chopped
  • 2 tbsp coconut oil
  • 2 tbsp almond meal
  • 1 cup broth (I like making my own)
  • 2 teaspoons Worcestershire
  • 1/2 c. grated grass-fed cheese (optional)
  • 2 tablespoons chopped fresh parsley leaves

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Cabbage Pot Stickers

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I’ll give kudos to my dad straight off the bat. He made it for a cooking class once a couple of years ago (naturally I was there to take pictures for future recipe sharing, like today, NOW). It was one of my favorite things he EVER made. That’s right, ever. Just thinking and looking at this makes my mouth salivate in lusted tasty, food goodness (too much information?).

I know I seem to have a lot of food loves, but honestly cabbage is in my top five (with cherries and eggs). I could/can/have eat cabbage everyday. I’m fine sauteing it in a pan with some coconut ghee and sea salt, nice and simple. I like it dehydrated into cabbage chips. I like it in lasagna. I really like it in these pot stickers. Plus it’s always I positive, when recipes are easy to make (even for a novice) and good tasting and nutritious. Winning all the way around!

Cabbage Pot Stickers

  • 3-4 Cabbage Leaves
  • 4-6 oz Ground Sausage
  • Toothpicks
  • 1/4 cup coconut aminos
  • 2 tsp Seasame Oil
  • 2 tsp Garlic Powder

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Buffalo Pork Spaghetti Squash

1381583_10100400644063353_172130233_nConfession: I am not a summer girl. I’m just not. I fall over and over again in swooning love with Autumn each year. Yes I dig the sweaters, nostalgia, plaid, pumpkin, cozy, leaf changing, nestled, campfireness of Fall. And while I am in the mood to share my seasonal thoughts, I would take winter over summer. What? I know primally, summer is the time to party. It’s the time of abundant food. More and more. Winter is the time of scarcity. Yada, yada, yada. Still I enjoy the trek through knee deep snow. The heavy breathing (that I can see), from being the only person crazy enough to drag themselves through ice, snow, and negative temperatures to get a little forest bathing. To dip under the icicle covered branches, bending over the trail, glistening in their beautiful light. The sense of accomplishment. The sense of peace. The high of the challenge, taken and conquered.

Really there’s a point here. And that is that I am a vendor at the farmer’s market. Therefore I see the changing of produce as well. I’ve watched as my neighboring vendors have switched from zucchini summer squash overload, to sporting some butternut squash. Butternut squash?!?! In case you weren’t following this site last year, I kind of have a thing for butternut squash (don’t believe me? Check out the recipe catalog. I’ve made pot pie to muffins to stuffed cookies and bisque). I must be one of the few people not so fond of pumpkin and sweet potatoes (I feel like I keep separating myself more and more as this post progresses, declaring my weirdness, but can I really be the only person who prefers butternut? I think I could get some converters). Anyways the cats already out of the bag. And I will continue to pour myself into uncharted waters with butternut this year. Continue reading “Buffalo Pork Spaghetti Squash”

Zucchini Bacon Weave Lasagna

009I’ve been looking at these zucchini that my roommate Heather brought home, for a bit (okay a while) now. Zucchini lasagna is kind-of a classic recipe for me. Last year I posted a video I’d done featuring the dish. And if I’m being honest I’ve been talking a big game about my cooking lately, but not walking the talk (hence my sporadic/lack of posst). So I have finally decided to walk the talk. Heather has also brought in some tasty ground beef and pork from her brothers, who are have their own farm and produce and fun stuff that I’m jealous of. NOW the time has been perfectly set for me to try out my zucchini lasagna fun. NOW is a time to play with my creative, inner artist. Maybe I could do some weaving? NOW is the time then to share the results with you, right now, this very instance.

Basically I view it as a win-win. And one that I don’t need to babble on about. Without further ado, here is the recipe for you. Walk it out.

Zucchini Bacon Weave Lasagna

  • Farm-fresh or home grown zucchini
  • grass-fed ground beef
  • farm-fresh or home grown tomatoes
  • Bacon (I used probably 5 slices)
  • oregano
  • basil
  • sea salt
  • jalapeno peppers
  • 1/4 onion
  • raw grass-fed cheese (obviously omit if you do no dairy what-so-ever)

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Sweet & Savory Peach Broccoli Pork

015For those new to my blogs, I will tell you straight away I enjoy playing around with flavors and flavor profiles. Notably savory and sweet, as you will see highlighted today. I think how we season our foods can often be a reflection of our personalities and moods. My dad for instance is a simple salt straight-shooter. My mom however is sweet and bubbly and her cinnamon touches reflect that. Me? I feel I’m a little sweet, a little simple, and a touch feisty (spicy), with a subtle, honest hint.

Today while meandering through the store, shopping for things I needed to bake for the market, I found myself poised in front of the produce section. Hmm… I haven’t had broccoli in a while. And I usually go for bacon to pair with it, but today I decided to use some sausage that I got from Royer Farms at the market. Maybe I’ll add a little pecans. Sounds like a nice little dinner. Then as I was getting ready to cook dinner, Chelsey reminded me that there were peaches in the fridge. Hmm (again)….why not? I took the timing as a universal sign that I  should go for it. Add the peaches. Really go for that savory sweet deliciousness you love. And so I did. It was tasty. A combination of flavor, color, texture. Basically everything you could want on a plate. Plus it was unbelievably filling. Judging by my vote that I’d make this again, I think this recipe is a definite keeper.

Sweet & Savory Peach Broccoli Pork

  • Peach
  • 1 Broccoli Crown
  • 4 oz. local sausage
  • a sprinkling of pecans
  • sea salt
  • cayenne pepper
  • cinnamon
  • coconut oil

Continue reading “Sweet & Savory Peach Broccoli Pork”