Roasted Brussels Sprouts Caesar Salad with Ground Turkey

roasted brussels sprouts

Even though brussels sprouts alone are one of my all-time faves for veggies (which is saying something since we never had them growing up!), merging a basic roasted brussels sprouts recipe with the added protein of ground turkey, a spicy crunch of sliced radishes, and topping it off with a caesar flair is an amazingly simple and downright delicious upgrade!

roasted brussels sprouts

Roasted Brussels Sprouts Caesar Salad with Ground Turkey

Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 lb ground turkey extra lean
  • 5 cups brussels sprouts halved
  • 1/2 cup radishes sliced
  • 1/2 cup pumpkin seeds
  • 1/3 cup extra virgin olive oil
  • 3 tsp minced garlic
  • 1/4 cup lemon juice or 1/2 lemon
  • 2 TBSP Dijon mustard
  • 1 tsp salt/pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a large bowl, toss brussels sprouts with a splash of olive oil and season with salt and pepper. Toss well and place on baking sheet lined with parchment paper or foil.
  • Place in oven and bake for 30 minutes.
  • Brown the ground turkey.
  • Add olive oil, lemon juice mustard, garlic, and salt and pepper to taste into a blender. Blend until creamy.
  • Once brussels sprouts are finished cooking, remove from oven and let cool a few minutes.
  • Then place brussels sprouts, turkey, and radish into large mixing bowl. Add dressing and toss well.
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, nightshade-free, Sugar-Free

Simple Roasted Tomato Soup (Easy, Vegan + Healthy)

When it comes to easy and nutritious, nothing comes closer than this simple roasted tomato soup. Not only is it full of phytonutrients from tomatoes, onion, and bell peppers, it’s also a great cold-weather comfort food.

simple roasted tomato soup recipe vegan easy healthy

Simple Roasted Tomato Soup

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 8

Ingredients
  

  • 2 28 oz Canned tomatoes Italian, San Marzano
  • 1 yellow onion loosely chopped
  • 1 red bell pepper chopped and de-seeded
  • 3 TBSP olive oil
  • 1 1/2 tsp salt to taste
  • 1 1/2 tsp black pepper to taste
  • 3 garlic cloves chopped
  • 5 cups low-sodium chicken broth or vegetable broth for vegan version
  • 2 TBSP fresh basil chopped
  • 2 TBSP fresh parsley chopped

Instructions
 

  • Drizzle olive oil in large pot over medium-high heat. Add onions and bell pepper and cook until tender.
  • Add garlic and cook about 5 more minutes.
  • Pour canned tomatoes into a high-powered blender. Add onion, pepper, and garlic mixture.
  • Pulse until smooth, then pour back into large pot. Add broth.
  • Simmer soup about 5 minutes, then add basil and parsley.

Notes

Notes:
Top with organic sour cream or plant-based sour cream (optional).
Add a grilled cheese sandwich with grain-free bread (optional).
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Sugar-Free, Vegan
simple roasted tomato soup recipe vegan easy healthy

Creamy Collard Greens Soup

Being from the South, I’ve had my fair share of collard greens as a kid–but never collard greens soup. Well, I’ve had my fair share of adults trying to get me to eat my collard greens as a kid. I was never a huge fan (being more of the ‘addicted to sugar‘ type).

But as an adult? Not only do I know the superpower of greens, I’ve experimented through the years to see what works, what doesn’t, and what I can tolerate in the name of getting needed nutrients and fiber into my body. (Cause my body does so much better when I’m taking care of it this way!)

This recipe is not only right up there with ‘what works’, but my kids didn’t even know the difference between this and the broccoli-potato soup they regularly order at the steakhouse down the road. (Win for Mama!!)

So technically potatoes aren’t necessarily ‘frowned upon’ in an anti-inflammatory diet (unless you have to avoid nightshades). But what does happen is that they’re such a high-glycemic vegetable that it raises blood sugar pretty significantly. High blood sugar is inflammatory.

That being said, I’ve been able to sub in butternut squash repeatedly on recipes (like this one) and my kids didn’t even know! They thought they were orange-y potatoes!

So without further ado, the collard green soup that my kids think is full of potatoes… (and other greens that are NOT collards)… 😁

creamy collard greens soup recipe anti-inflammatory vegan

Creamy Collard Greens Soup

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course
Servings 6

Ingredients
  

  • 1 butternut squash
  • 1 yellow onion
  • 1 TBSP garlic freshly chopped
  • 4 cups chicken broth low-sodium
  • 8 oz collard greens 1 bunch, stemmed and chopped
  • 2 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 2 TBSP avocado oil
  • 1 TBSP hot sauce optional, to taste
  • 1/2 cup dairy-free sour cream optional
  • 5 slices bacon organic, uncured, (optional!)

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut butternut squash in half lengthwise and place face down on rimmed baking pan lined with foil. Once oven is preheated, place in oven for 30-40 mimutes, until squash is cooked through.
  • Stem and chop onions and collard greens.
  • Heat a large pot on medium high and place avocado oil and onions in the pot. Saute until clear.
  • Add the collard greens and cook down until tender. Add the garlic and stir often.
  • When squash is cooked, remove from oven and flip the pieces over. Spoon out seeds and discard.
  • Spoon out chunks of squash into a high-powered blender. Add the collard mixture.
  • Blend until super creamy. Pour back into pot.
  • Simmer on cooktop until time to eat.
  • Top with dairy-free sour cream. {And if using bacon bits, cook bacon, chop, and sprinkle on top.}
  • Enjoy!
Keyword anti-inflammatory, Gluten-Free, nightshade-free, Vegan

Turkish Red Lentil Soup

When it comes to creamy soups for fall and winter, this Turkish Red Lentil Soup is just the thing to warm you up AND fill you up!

The lentils and rice give a ton of fiber and complex carbs while the tomatoes give a boost of vitamin c and lycopene.

And with a vague mint and spicy note, it’s perfect!

*Serve with gluten-free whole-grain crackers and a dollop of organic sour cream (or dairy-free sour cream) to finish it off!

turkish red lentil soup anti-inflammatory

Turkish Red Lentil Soup

Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 6

Ingredients
  

  • 2 TBSP olive oil
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/4 cup diced tomatoes canned, drained
  • 5 cups chicken stock vegetable for vegan option
  • 1/2 cup red lentils
  • 1/2 cup basmati rice or wild or brown
  • 2 TBSP tomato paste
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes optional
  • 1 TBSP mint leaves dried or fresh
  • 1/2 tsp salt to taste
  • 1/2 tsp black pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Cook onion until clear, then add the garlic and cook about 2 minutes.
  • Add the tomatoes, chicken stock, lentils, rice, tomato paste, paprika, red pepper flakes, and mint. Bring to a boil, then reduce heat to medium-low and cook until the lentils and rice are cooked through (this will take approximately 30 minutes).
  • Pour entire pot into a high-powered blender and pulse into a puree.
  • Pour soup back into pot and simmer, adding salt and pepper to taste, until time to serve.
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Vegan
Red lentil soup vegan gluten free healthy easy