The Kitchen
winter veggie and lamb stew
to gather
2 lbs boneless lamb meat [cubed]
1 tsp sea salt
1 tsp ground black pepper
1 tsp ground cinnamon
1⁄4 tsp ground nutmeg
2 Tbsp coconut oil
1 medium yellow onion [diced]
8-10 baby carrots [diced]
2 whole celery stalks [diced]
3 cloves garlic [minced]
1 x 28 oz can diced tomatoes
1⁄2 cup red wine
1 bay leaf
fresh parsley [chopped for garnish]
instructions
1. Place the lamb in a glass bowl and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hour.
2. Bring lamb out of fridge at least 15 minutes before you plan on cooking. In a Dutch oven, heat the coconut oil over medium heat.
3. Add pieces of lamb and brown on all sides. Depending on the size of your pan, you may have to work in batches.
4. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften.
5. Add the tomatoes, wine and bay leaf, and stir.
6. When mixture begins to bubble, reduce the heat to low and cover.
7. Cook for 2 hours, or until meat falls apart when tested with a fork.
8. Serve topped with fresh chopped parsley.
A LITTLE NOURISHED NOTE:
Slow-cooked lamb, warming spices, and winter vegetables rebuild depleted reserves, steady blood sugar, and signal safety at the nervous system level. It’s not just dinner. It’s restoration you can
taste.
snickerdoodle “cookie” smoothie
ingredients
1 1⁄2 cups DF milk [unsweetened, of choice]
1⁄2 green-tipped banana
1⁄2 cup cauliflower rice [frozen]
20 g protein from protein powder [of choice]
1 tsp cinnamon
1 Tbsp tahini
1 tsp honey OR monk fruit sweetener
instructions
1. Place all ingredients in a blender.
2. Blend until smooth and serve cold.
A LITTLE NOURISHED NOTE:
This is what I blend when I want comfort that doesn’t cost me energy. Protein, cinnamon, and tahini steady blood sugar, while just enough banana satisfies the craving and lets me move on feeling nourished, not foggy.
ellie’s herb garden pesto
ingredients
2 cups fresh spinach leaves
1 cup fresh basil
1⁄4 cup fresh herbs [of choice, i.e. parsley,
rosemary, oregano]
1⁄3 cup olive oil
3 cloves garlic
1⁄2 cup pumpkin seeds [toasted]
juice from 1⁄2 lemon
zest from 1 lemon
1 tsp sea salt
instructions
1. Add all ingredients to a food processor and blend until smooth.
2. Enjoy with entrée of choice!
A LITTLE NOURISHED NOTE:
Packed full of herbs and bright flavors, this pesto is spectacular and can truly be enjoyed with almost anything!
everything but the bagel frittata
ingredients
1 Tbsp oil [of choice]
1 purple onion [thinly sliced]
8 eggs
1⁄2 cup cream cheese [DF optional, i.e Kite Hill]
4 tsp everything but the bagel seasoning [see note for DIY version]
4 cloves garlic [minced]
8 handfuls arugula
olive oil + sea salt for serving
instructions
1. Preheat oven to 375°F.
2. Then, heat oil in a large, oven-safe skillet over medium-high heat.
3. Add onions and sauté until caramelized, approximately 20
mins.
combined, noting there will be small clumps of cream cheese in the mixture.
4. Meanwhile, crack eggs into a large bowl. Whisk with cream
cheese and 2 tsp of everything but the bagel seasoning until
combined, noting there will be small clumps of cream cheese in the mixture.
5. Next, add garlic to skillet with onions and cook until fragrant, approximately 2-3 minutes.
6. Transfer half of the onion mixture to a plate and set aside
7. Then, pour egg mixture into skillet and cook for 5 minutes, or until set.
8. Top with reserved onions, remaining 2 tsp of everything but the bagel seasoning and bake for 10-12 minutes, or until puffy and lightly browned on top.
9. Remove from oven and cool for 10 minutes.
10.Then, cut into 4 wedges and serve over 2 handfuls of arugula drizzled in olive oil and a pinch of sea salt. Enjoy warm!
Pro tip: to turn this frittata into egg muffins that can be enjoyed all week, divide mixture into a 12-cup mufin tin and bake at 350°F for 25-30 minutes. Serve with arugula drizzled in olive oil and a pinch of sea salt.
$1 Tbsp dried onions + 1 tsp poppy seeds + 1 tsp black sesame seeds + 1 tsp white sesame seeds + 1 tsp flaky sea salt
A LITTLE NOURISHED NOTE:
DIY everything but the bagel seasoning:
$1 Tbsp dried onions + 1 tsp poppy seeds + 1 tsp black sesame seeds + 1 tsp white sesame seeds + 1 tsp flaky sea salt