Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Must Have {on Hand} Vegetable Stock

Must Have {on Hand} Vegetable Stock

Whole30 Approved

 

You’ll Need:

A stock pot full of cold water {4-5 quarts depending on size of pot}

  • Ends of at least 2 heads of celery
  • Ends and peels of 10-12 carrots
  • Ends of 2 yellow onions
  • 1 tbsp. Whole peppercorn
  • 2 bay leaf
  • 2 garlic cloves

 

Method:

Add all ingredients into water and bring to a boil. Turn to a simmer and cook for 1.5 hours. Add {gradually} additional water as needed to keep stock pot full. The longer the liquid cooks, and the more vegetable scraps are in it, the more flavorful the stock will be in the end.

Use a chinois and strain liquid into quart containers. Let cool in refrigerator overnight, then label and freeze for later use.

 

Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

http://jessposhepny.com/category/whole-30-life/

 

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup

Whole30 Approved

 

After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my sleeve but after getting hit myself and not eating much for two days, I thought this heart chicken and garden veggie soup was in order.

Normally I like to make all of my own stock but when energy is low, pre-made works just as well.

 

You’ll Need:

  • 4 medium sized boneless, skinless chicken thighs
  • 2 heads of cauliflower
  • 3 yellow squash, cut in 4 spears, then into chunks
  • 3 zucchini, sliced then cut into ¼ inch pieces
  • 1 bunch of celery, sliced into ¼ inch pieces
  • 1 red onion, peeled, and chopped
  • 15-20 cremini mushrooms, sliced then cut in halves
  • 1 32oz carton of organic, low sodium chicken broth
  • 1 quart of homemade vegetable stock {celery and onion from scraps above}
  • Olive oil
  • Salt and Pepper to taste
  • 3-4  shakes of red pepper flakes

Method:

Roast the cauliflower:

Take off all of the green parts around the bottom but keep the cauliflower head intact. With a large sheet of aluminum foil, enough to wrap the cauliflower in a little tent like cover {so that heat stays in but it’s not tight around the head}, put the heads on top, drizzle each with a little olive oil, season with salt and pepper then wrap them up. Place on a preheated grill, on the the top rack so this is not directly on the heat. I put two burners on and keep it on low. Cover and roast for about 40 minutes. The heads should feel soft but not mushy. Remove from grill, set aside to cool. Once cool enough to handle, clean off the leaves that were left on, cut off the flowers from the stem. Cut the flowers into bite sized pieces. Set aside.

 

Chicken:

Season both sides of the chicken thighs with salt and pepper.

In a stock pot, coat the bottom with olive oil, shake in a little red pepper flakes, you only want about 12-15 little flakes, just enough for a touch of heat. Add in the chicken, sear both sides on high heat for about 1 minute, just until lightly browned. Removed the chicken and set aside.

In that same stock pot, add a little more oil to coat the pan if needed, then add in the onions. Saute, stirring regularly for about 15 minutes, add in the celery, stir for about 8-10 minutes, then add in the mushrooms. Add in stock ass needed to keep the ingredients moist as the mushrooms soak up all of the juices. Cook on medium heat for about 15 minutes, stirring as needed. Pour the chicken stock into the pot along with the vegetable stock {you may not need all of the vegetable stock so keep some aside depending on the size of your stock pot}. Place the chicken in the pot, make sure it’s covered completely, turn up the heat to bring to a boil, then turn down to low and cover. Let cook for about 1 hour, or until the chicken falls apart.

Once chicken is soft and falling apart, break it up with a wooden spoon, add in the squash and zucchini, stir and cook for about 10-12 minutes, then add in the cauliflower pieces, stir and cover. Turn off heat, let stand for 10 minutes to let the flavors come together, then serve.

As always, this is a great soup to put into  ½ size quart containers and freeze for lunches throughout the week, or for quick dinners. Kids love this too! For my other soup recipes, check this out.

http://jessposhepny.com/category/recipes/soups/

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Roasted Red Bell Pepper & Cauliflower Soup

This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

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Eat Clean, Eat Healthy, & Eat Well.

Enjoy!

 

Garden Vegetable

Garden Vegetable

You’ll Need:

4 ears of corn, cut off the husk
6 carrots, peeled and sliced in chunks
2 zucchini, sliced in half then sliced in half circles
10-15 mushrooms, sliced
1 stalk of celery, chopped
2 stalks celery, cleaned and cut into large pieces
½ onion, caramelized in advanced
2 chicken apple sausages, chopped
1 Tbsp olive oil
2-3 quarts of celery stock
2 white sweet potatoes, peeled and chopped
1 roasted red bell pepper {for color}

Method:
In a medium saute pan cook the sausage until slightly charred, set aside.

In a large stock pot add two quarts of water and 2 stalks of celery, bring to boil and allow to boil until color turns slightly green, adding water as the water evaporates.

In a large stock pot add olive oil, heat up, then celery, stir and let cook for 3 minutes, add mushrooms, stir and let cook for 5 minutes then add carrot and potatoes, stir. Continue to stir and allow the flavors to build and the veggies to soften. Add in the corn, stir for 3-5 minutes then add in the celery stock. Let soup come to a boil, then add in the caramelized onion, roasted red bell pepper, and sausage, cover and let simmer for 35 minutes. Add salt and pepper to taste, finally add in the zucchini and let cook on low heat for another 25 minutes.

*This is a Whole30 recipe

Eat Clean, Eat Healthy, & Eat Well.

 

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Moxie’s Whole30 Minestrone

Moxie’s Whole30 Minestrone

{Whole30 Approved}

I LOVE Minestrone, the Italian in me LOVES to make it with lots of the Parmesan cheese rind too to get that rich texture, but since I’m all about Whole30 I decided to get that amazing mouth feel and decadent flavors another way. This is definitely a winner and must for everyone who is looking for something healthy, delicious, and rich with flavors.

You’ll Need:

  • 1 ½ red onion chopped
  • 10-15 cremini mushrooms, cut in half then sliced
  • 5 carrots, peeled and sliced in rings
  • 7 stalks of celery, sliced semi thick
  • 3 cups red cabbage, roughly chopped
  • 2 turnips, peeled and chopped in 2cm cubes
  • 1 28 ounce can of diced tomatoes
  • 2 quarts of vegetable broth {if store bought use low sodium organic}
  • 8 cloves of garlic, finely chopped
  • 1 bunch of Italian parsley, finely chopped
  • 1 pound ground Italian sausage
  • Salt and pepper
  • Olive oil for cooking

 

Method:

Cook sausage in a big stock pot, set aside. Add onion and stir continuously adding a little water to deglaze the pan as needed. Cook onions until nearly caramelized, about 20 minutes. Add in garlic, stir and cook for about 5 minutes, add in mushrooms, stir and add more water to deglaze as needed, continue to stir so the ingredients do not burn or stick. ONce mushrooms are soft, add in the carrots, celery, red cabbage, and turnips and repeat the same steps. Cook and stir for about 8-10 minutes to let the flavors all merry together. Once all the veggies look nice and glossy from the juices of the onions, add in the zucchini and mix up, let that cook for about another 5 minutes, then add the diced tomatoes and mix that up {this is building on all of the flavors allowing each of the ingredients to bring their full flavor to the soup for the best tasting finished product!} and let cook together for 2-3 minutes, then add the broth, enough to cover all of the veggies. Bring soup to a boil then add back in the sausage, stir and season with salt and pepper. Cover and let cook on low for about 40 minutes. Season with more salt and pepper {about 1 tbsp of salt and 1 ½ tbsp of pepper, or to taste} and add the parsley, cover again and let cook for another 30 minutes.

Makes about 4 quarts of deliciousness.

http://jessposhepny.com/category/whole-30-life/

Mix up the veggies so they can merry together and bring out all the awesome flavors.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well.

 

 

 

 

 

 

 

Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste

 

 Method:

In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well. 

Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup

{Whole30 Approved}

Kid Tested 🙂

You’ll Need:

  • 4 medium sized chicken breast, cleaned of fat, and cut into thirds
  • 4-5 carrots, peeled and chopped in rounds
  • 7 stalks of celery, sliced thick
  • 2 turnips, peeled and chopped into 2cm cubes
  • 10-15 cremini mushrooms cut in halves then sliced
  • ½ red onion, chopped
  • 6 zucchini, cut in half then sliced thick
  • Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
  • 1 can diced tomatoes
  • Olive oil for cooking

 

Method:

Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside.  Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}

Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

Serves 8, or makes enough to freeze for lunches and dinner for the week.


Eat Clean, Eat Healthy, & Eat Well.