Monthly Archives: November 2019

This is perfect for that leftover turkey!

I’m a huge sriracha fan, and this is so bomb! If you have kids, keep the gravy on the side so the kiddos can enjoy as well!

ENJOY!! xoxo Jen

Turkey Fried Rice With Sriracha Gravy

INGREDIENTS:

1cup cooked chopped turkey
1/2 cup diced carrot
2 cups cooked leftover rice or instant rice
3/4 cups chopped scallions
1/2 cup corn
3 tablespoons soy sauce
3 tablespoons sesame oil
2 eggs
1/2 cup sriracha
1/2 cup gravy (or skip if you’d like a lighter version)

DIRECTIONS:

Dice and chop all the veggies. Mix the soy sauce and sesame oil. Mix the gravy with the sriracha. Heat a large pan to fry the rice, and another pan to cook the egg.

Once everything is ready to go, cook the turkey and carrot for about 5 minutes in oil.

Next add the rice and cook 2 minutes. Add in the scallions and corn and stir to combine. Add in the soy and sesame.

Cook 2 minutes and remove from heat.

Fry the eggs over easy.

Put the rice into 2 separate serving dishes or bowls and top with the egg followed by the sriracha gravy.

You can still have stuffing this Thanksgiving I promise! And you don’t NEED to have bread in it to make it amazing!

This version swaps the bread with Cauliflower, so it’s low carb and it still tastes soo good!

ENJOY! xoxo Jen

Cauliflower Stuffing

INGREDIENTS:

4 tbsp. Organic butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. (8-oz.) package baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
1/2 c. low-sodium vegetable or chicken broth

DIRECTIONS:

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed 10 minutes. 

This Turkey Pot Pie soup is way too good not to share it with you guys! It is creamy and full of protein and vegetables, and sooo good!

Plus, it can be made dairy-free, and gluten-free if needed! Can be thrown together for a quick dinner during a weeknight, or even let it slow cook all day in the crockpot!

ENJOY! xoxo Jen

Turkey Pot Pie Soup

INGREDIENTS:

1/4 cup flour
2 cups organic turkey stock
4 cups fat-free milk – (I used unsweetened unflavored almond milk)
2 large celery stalks, chopped
1 1/2 cups chopped onion
8 oz sliced mushrooms
fresh ground pepper
2 tbsp chopped parsley
8 oz frozen peas and carrots
2 medium (12 oz total) potatoes, peeled and cubed small
16 oz cooked turkey breast, diced small or shredded

DIRECTIONS:

Create combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. 

Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

I’m a sucker for a good Vietnamese Pho! Here’s a delicious veggie option that I recently made!

ENJOY! xoxo Jen

INGREDIENTS:

Soup
Two 3-inch Frontier Co-op cinnamon sticks
3 Frontier Co-op whole cloves
2 Frontier Co-op star anise
1 large white onion*, peeled and quartered
4-inch piece of fresh ginger*, peeled and halved lengthwise
4 cups (32 ounces) vegetable stock or broth
4 cups of water
2 tablespoons reduced-sodium tamari or soy sauce
6 ounces (one large handful) rice noodles
1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
5 ounces thinly sliced shiitake mushrooms
Salt

Garnishes
Mung bean sprouts
Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
Sprigs of fresh mint
Thinly sliced green onions (mostly green parts)
Very thinly sliced fresh jalapeño (omit if sensitive to spice)
Small wedges of lime

DIRECTIONS:

Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.

In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.

To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.

Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.

Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.