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.

 

 

 

 

 

 

 

Spiced Shrimp and Zoodles

Spiced Shrimp and Zoodles

{Whole30 Approved}

Kid Tested 🙂 My little loves this. It’s good for them too! 

I have been pinning recipes with “Zoodles” {zucchini noodles} for the last couple of days and thought I’d better buy a spiral cutter and try them out! After seeing what all of the fuss is about, I wonder if I’ll ever need real pasta again!!

Spiced seared shrimp, steamed broccoli, and zucchini noodles tossed in olive oil, lemon, and parsley. It’s so good you won’t even know it’s healthy and even the toughest critics {the teenagers} will love it! Mine sure did!

You’ll Need:

  • 4 zucchini, spiraled
  • 2 heads of broccoli, cleaned and cut into bite size pieces
  • 20 shrimp, peeled and deveined
  • Olive oil
  • 1 lemon
  • half a bunch of parsley chopped
  • Salt & Pepper
  • Red pepper flakes (2 shakes)
  • Uncle Timmy’s Spice Rub {or use paprika and a little cayenne}

 

Method:

Drizzle olive oil over the shrimp and season, flip and season the other side.

Lightly coat a pan with olive oil and add red pepper flakes. Add the broccoli,mix up and cover. Cook on medium heat until dark green and al dente {3/4 of the way cooked}, then set aside.

Heat another pan with olive oil, add the shrimp, cook on one side for a couple of minutes to get some caramelization, then flip and cook for about 30 seconds. Take shrimp out of the pan and set aside. Add a touch more olive oil and throw in the noodles, toss, and season with salt and pepper. Cook until soft, then add in the broccoli, and shrimp, mix up and then squeeze the lemon over and chopped parsley and mix again, then serve.

Serves 4 hungry people.

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.