Vegetarian Lentil Soup To-Go

vegetarian, soup, healthy, holistic, weight loss, hormones, PCOS

vegetarian, soup, healthy, holistic, weight loss, hormones, PCOS

 

Do you struggle to find something quick and easy to bring to work for lunch? So do I! What does one do when they have loads of CSA veggies, little time, and a busy schedule? Turn on some good tunes and make a veggie lentil soup!! Duh. Make this on Sunday and you will have lunch for the week and then some. Throw the left-overs in the freezer for a night when you don’t have time to cook dinner or grab it on your way out the door in the morning.

Lentils provide protein and fiber while the veggies are packed with vitamins and minerals. There is a hefty amount of onions and garlic to keep your immune system strong during the cold and flu seasons.

Only 1 cup of chopped collard greens has 300% of your Vitamin A, 60% of Vitamin C, 27% of calcium, and 1000% of Vitamin K for your daily value (%DV) needed!! Wow, that is impressive! See this recipe for a delicious collard green and kale recipe.

Tip: Be sure to store your soup in glassware especially if it is still warm. Use a mason jar to prevent spillage!

Vegetarian, dairy-free, healthy, recipe, soup, lentil

Ingredients:

2 tomatoes chopped
1 Rutabaga chopped
1 Green pepper chopped
1/2 yellow onion chopped
1 yellow squash chopped
1 large leek sliced
1 bunch of collard greens chopped
3 celery sticks chopped
32 ounces vegetable broth
1 tbsp chopped garlic
3 sprigs fresh rosemary chopped
1/4 tsp salt
1/4 tsp pepper
1 tsp Penzy spice – get creative, I used their Mural of Flavor and Italian
Water to add as needed
1 tbsp olive oil
1 cup almost cooked lentils

Soup, lentil

Add ingredients to large crock-pot. Add water or additional vegetable broth to the consistency you desire. Cook on low for 8-10 hours. Enjoy!

 

 Have a Happy Halloween!

~ Dr. Katie

Naturopathic Doctor in Woodbury and Edina, Minnesota

Simple Acorn Squash Recipe

acorn squash recipe

Squash, cinnamon, recipe, healthy, fall, nutrition, holistic

The days of fall have arrived and it is time for healthy fall eats like pumpkin spice, squash, soup, and spiced tea. Yum! Growing up my mom made squash with butter and brown sugar, and I crave this when fall rolls around in Minnesota. BUT I am a naturopath and butter and brown sugar just do not live in my refrigerator or cupboards. So, I improvised and made a healthier version of the old fashioned acorn squash recipe my mom used to make. I love that this is super easy, tasty, and naturally gluten and dairy free!

Acorn squash is packed with vitamin A, lots of vitamin C, and some iron and calcium too. A half a squash only has about 115 calories.

Not a fan of acorn squash? Butternut squash or you other favorite can be used instead.

Squash, organic, nutrition, healthy, holistic

Coconut oil can be used instead of butter and still provides great flavor. Organic dark brown sugar is something I have used in baking and it works here too. You can find this at your local health food store like my favorite, Tailor Made Nutrition in Woodbury. This brown sugar is sustainably grown, organic, and rich in flavor. Nutritionally not much different than the light brown sugar typically used, but is better quality. Remember that sugar should be used in moderation. Americans consume an average of 22 teaspoons of sugar per day which adds about 350 calories daily. Yikes. The American Heart Association recommends no more than 6 teaspoons of added sugar per day, but even this seems high. Adding sugar to your food should be a treat and not a habit which is why it is optional in this recipe.

Ingredients:
1. 1 acorn squash halved or quartered

2. 1 tbsp coconut oil

3. Cinnamon

4. Nutmeg

5. Optional: Organic dark brown sugar

Coat with coconut oil and sprinkle spices on squash. Bake at 375 degrees. Add brown sugar after squash has been cooking for about 15 minutes.

Cook time: 20-30 minutes (squash should be soft)

Gluten and Dairy Free Vegetable Egg Bake

vegetable egg bake

Hopefully you will be spending a fair amount of time in your PJs this weekend (say “no” to black Friday! ;)). After a big turkey dinner, this is a great breakfast for one of those relaxing mornings over the weekend. You can save the left overs for breakfast during the week too. This gluten and dairy free vegetable egg bake recipe uses fresh herbs (which I love) for loads of flavor without the calories.

I have to give my sister and chef of the family, Erin, a shout out because she really is the one who came up with this recipe. Disclaimer: we used goat and cheddar cheese in the pictures below, but this can easily be dairy free by leaving off the cheese. Veggies, fresh herbs, eggs, and a little water are all you need. Let me know what you think!

Egg bake, holiday, nutrition, recipe, healthy, weight

Serves: 6 people, Prep time: 20 minutes, Cook time: 40 – 45 minutes

Vegetable Egg Bake Ingredients:

1. Fresh thyme

2. Fresh basil

3. Fresh rosemary

4. Fresh sage

5. Fresh Chives

6. 1 dozen free range omega-3 eggs

7. 2 tbsp water

8. 8 White Mushrooms

9. 1 bunch of Asparagus

10. 10-12 Cherry tomatoes

11. Olive oil

Directions:

Pre-heat oven to 375 degrees

Chop the mushrooms and quarter the tomatoes.

Remove the woody end of the asparagus (if you snap the asparagus toward the bottom of the stem, there will be a natural break) and throw away. Cut remaining asparagus into 3 inch pieces.

Lightly sauté the mushrooms, tomatoes, and asparagus. They don’t need to be cooked all the way.

Spray bottom of a 8×11 inch pan with Pam. Place asparagus in a single layer covering the bottom of the pan and then add mushrooms and tomatoes.

Rosemary, egg bake, breakfast, herbs

Chop up the herbs until you have about 1 cup total

Mix the 12 eggs and water together. Add herbs to the mixture. Add pepper and light salt if desired.

Pour egg and herb mix over the veggies in the pan

*Optional: Sprinkle cheese on top (we used half cheddar and half goat cheese)

Cook at 375 degrees for about 40-45 minutes until egg is cooked through

Serve immediately. Enjoy!

Thank you for reading. I hope you have a fantastic Thanksgiving! Gobble gobble 🙂

Your friend,

Dr. Katie

Naturopathic Doctor practicing in Edina and Woodbury, MN.

Is Calcium ONLY Found in Dairy?!

non dairy calcium

Children, child, pediatric, health, nutrition, allergies, eczema

A lot of people think they have to consume dairy products – milk, cheese, yogurt, ice cream – in order to take in enough Calcium. Maybe you’re one of them?! However, many people can’t tolerate dairy, or are choosing healthier options. Cows are pumped with antibiotics and steroids that can negatively impact our health; therefore almond, coconut, and hemp products can be better for us. Many of these products have calcium added into them, but non-dairy calcium can also be found in other sources as well.

Great Sources of Non-Dairy Calcium

To put these in perspective, 100 grams of milk contains 118 grams of Calcium and 100 grams of yogurt contains 111. So lets see how non-dairy calcium sources stack up — these are all 100 gram servings!

  • Raw KALE (one of our greatest super foods) has 160 grams of calcium!
  • Broccoli has 80 grams of calcium
  • Spinach has 100 grams of calcium
  • Sunflower seeds (3/4 c) have 126 grams of calcium
  • Peanuts (2/3 c) have 76 grams of calcium
  • Bitter chocolate has 78 grams of calcium
  • Whole wheat flour has 99 grams of calcium

Feel better without dairy while continuing to build and maintain strong bones! Don’t forget to do weight bearing exercises too! 🙂