Dairy-Free Cream of Mushroom Soup

Try making this Dairy-Free Cream of Mushroom Soup for your next healthy lunch or dinner option! Mushrooms are rich in antioxidants, a great source of zinc, and help lower blood pressure levels. Onions combat inflammation, maintain healthy blood sugar levels, and promote healthy bones. Thyme offers a long list of health benefits such as improving skin health, fighting off infections, reducing the risk of cancer, and improving mood levels. Cook this soup on a chilly fall day and enjoy! 

Ingredients:

• 2 tbsp olive oil

• 1 onion, diced

• 1 lb mushrooms, sliced

• 2 garlic cloves, minced

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp white wine vinegar

• ½ tsp thyme

• 4 cups almond milk

• 4 tbsp non-GMO cornstarch

Instructions:

1) Heat the olive oil in a large saucepan over low-medium heat.

2) Toss in the onion and mushrooms and cook until tender (about 10 minutes).

3) Add in the garlic, sea salt, black pepper, white wine vinegar, and thyme. Cook for about 1 minute and stir well.

4) In a separate bowl, mix the almond milk and cornstarch. Transfer to the saucepan and mix in well.

5) Transfer contents of saucepan to a high-speed blender and blend well. Pour mixture back into saucepan and bring to a boil. Cook until thickened (about 4-5 minutes). Enjoy!

Mashed Purple Sweet Potatoes

Try making these Mashed Purple Sweet Potatoes for your next dinner side option! Purple sweet potatoes serve as an excellent source of both fiber and antioxidants. Compared to regular potatoes, purple sweet potatoes have a lower glycemic index and help improve blood sugar levels. Garlic protects against the common cold, lowers the risk of heart disease, and promotes neurological health. Thyme boosts immunity and helps prevent bacterial infections. Serve these mashed purple sweet potatoes as a healthy side for your next dinner and enjoy!

Ingredients:

• 2 lbs purple sweet potatoes

• 2 oz grass-fed or Miss Alexa-Approved plant-based butter (see approved brands here: https://www.missalexanutrition.com/fermented-foods)

• 2 cloves garlic, minced

• ¼ cup minced thyme and chives

• ½ cup unsweetened coconut milk

• Sea salt and black pepper to taste

Instructions:

1) Peel the purple sweet potatoes and rinse in cold water. Dice the potatoes into large chunks.

2) Transfer the sweet potatoes to a large pot and cover with cold water. Cover the pot with a lid and boil for about 20 minutes or until potatoes are fork tender.

3) While the potatoes are boiling, heat butter in a small saucepan over low-medium heat. Toss in the garlic, thyme, and chives.

4) Cook until the butter has soaked into the herbs. Set aside.

5) Once the potatoes are done cooking, drain the water from the pot. Pour in the coconut milk, salt, and pepper. Mash until creamy.

6) Pour the butter and herb mixture over the potatoes and combine well. Top with extra sea salt and pepper if preferred and enjoy!

Lemon Chicken Piccata

Try making this Lemon Chicken Piccata for your next dinner option! Chicken serves as an excellent source of protein, helps strengthen bones, and supports weight loss. Coconut flour is packed with many key nutrients including iron, fiber, and potassium. Not only do lemons support heart health due to their rich source of Vitamin C, but they also improve digestion and protect against anemia. Capers will add a burst of saltiness to this dish and are packed with antioxidants. Enjoy!

Ingredients:

• ⅔ cup almond flour

• 3 tbsp coconut flour

• 1 tsp garlic powder

• ½ tsp sea salt

• ½ tsp black pepper

• 1 egg

• 2 large chicken breasts

• 3 tbsp coconut oil

• 1 cup chicken broth

• Juice from 1 lemon

• ¼ cup capers

• 1 tbsp water

• 1 tsp arrowroot powder

• Extra lemon slices and chopped green onion for topping

Instructions:

1) In a shallow dish, mix the almond flour, coconut flour, garlic powder, sea salt, and black pepper. Mix the egg in another shallow dish.

2) In a large skillet, heat 2 tbsp of coconut oil over medium-high heat.

3) Coat the chicken breasts first in the egg and then in the flour mixture. Transfer to the pan and cook each side of the chicken breasts for about 3-4 minutes or until fully cooked through. Transfer to a separate dish with a lid to keep the chicken breasts warm.

4) Add the remaining 1 tbsp of coconut oil to the hot pan and allow it to melt. Add in the chicken broth, lemon juice, capers, water, and arrowroot powder. Mix well.

5) Bring to a boil and then simmer on low heat for about 4-5 minutes. Add the chicken back to the pan and keep heat on low until you are ready to serve.

6) Serve with extra lemon slices and chopped green onion if preferred and enjoy!

Cajun Shrimp and Sausage Pasta

Try making this Cajun Shrimp and Sausage Pasta for your next dinner option! Shrimp is packed with antioxidants and is beneficial to both brain and heart health. Organic chicken sausage serves as an excellent source of protein and helps to build muscle. Chicken broth is loaded with essential nutrients including collagen, magnesium, calcium, and iron. It also helps improve digestion, promote healthy skin, and protect your joints. Cashews offer a wide variety of health benefits including supporting healthy bones, aiding in weight management, and regulating blood sugar levels. Enjoy!

Ingredients:

Cajun Spice Mixture:

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp thyme

• 1 tsp paprika

• ½ tsp oregano

• ¼ tsp cayenne pepper

• 1 tsp sea salt

Pasta:

• 2 tbsp extra virgin olive oil

• 1 lb shrimp

• 12 oz organic chicken sausage cut into ¼ inch round slices

• 1 red bell pepper, sliced

• Half white onion, chopped

• 12 oz box of gluten-free penne pasta

• 4 cups chicken broth

• 2 tbsp water

• 1 tbsp arrowroot powder

Cream:

• ½ cup water

• 1 cup raw, unsalted cashews, soaked in warm water for about 20 minutes

Instructions:

1) In a small bowl, combine all the cajun spices to form the mixture.

2) Begin cooking the shrimp by heating 1 tbsp of the olive oil in a large and deep skillet. Add in the shrimp and 2 tsp of the cajun spice mixture. Cook for two minutes on each side, transfer to a separate dish to keep warm, and set aside.

3) Add the remaining tbsp of olive oil to the skillet. Toss in the sausage slices, red pepper, and onion. Toss and sauté for about 5 minutes.

4) Pour in the pasta noodles, chicken broth, and remainder of cajun spice mixture and stir well to combine.

5) Cover the skillet and bring to a boil. Set heat to medium-high heat and stir occasionally for about 10 minutes or until noodles are fully cooked through and broth has reduced. 

6) In a small bowl, mix together the water and arrowroot powder. Pour this mixture into the skillet and combine well. Add in the cooked shrimp as well. Reduce heat to low and mix until mixture begins to bubble.

7) While that is cooking, begin making the cream by blending the soaked cashews and water in a high-speed blender until a creamy mixture is formed.

8) Remove the skillet from heat and mix in the cashew cream. Top with chopped green onions and other toppings of choice and enjoy!