Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Chicken Vegetable Soup

chicken veg soup
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 lb chicken, cooked and chopped
  • 6-8 cups chicken broth
  • 2 cups green beans, snapped
  • 2 medium potatoes (Yukon gold are lower glycemic than white)
  • 3-4 carrots, peeled and chopped
  • 2 tsp Italian herbs
  • 2-4 cloves garlic, minced
  • 1 tbsp olive or grapeseed oil

Directions:

  1. Heat oil in a deep sauce pan over low heat and add minced garlic; stirfry for 1 minute or until garlic is aromatic but not browned
  2. Add all other ingredients and cook until vegetables are tender, about 20 minutes.

Tip:

Fresh dill is a nice addition to this soup when it’s available.  Add a dollop of butter to the pan or a few dribbles of olive oil to individual servings as an enhancer and to increase satiety.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo

Kale Chips

kale chips
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • Kale
  • Olive or grapeseed oil
  • Salt to taste

Directions:

  1. Remove most of tough portion of stems
  2. Dribble oil over kale and using your hands, massage it onto both sides of all leaves.  This will take 1-2 minutes
  3. Spread kale in a mostly single layer on a large baking sheet or pizza sheet
  4. Sprinkle with salt
  5. Bake at 275, checking kale after 10 minutes and then every 5-10 minutes until kale is barely moist
  6. Turn oven off and allow to slowly finish drying

Tips: Try adding a spritz of lemon juice or powdered herbs (garlic is tasty)  before baking, or adding nutritional yeast after drying.  To keep kale from getting stale/moist, store in an airtight container.  Dried kale can be crumbled into soups or added as a crunchy salad topper.

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free

Chili Veg-Out

vegan chili
Recipe and photo courtesy of Leaves of Life
veggies
Check out all the great colors and nutrients packed into this recipe–great way to feed the finicky folks!

Ingredients:

  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1 cup kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste

Directions:

  1. Chop all vegetables into desired size.
  2. Add vegetables to large sauce pan and include some of the juices from the salsa or stewed tomatoes.
  3. Cook, stirring frequently until vegetables are about half cooked.
  4. Add all other ingredients and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve.

Tip:

If you dig hummus in your chili, but are avoiding fat, try mashing one of the cans of beans and either adding a dollop separately or adding  it back to the chili–definitely creams it up!

Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free

Bison Chili Veg-Out

 

chili
Recipe and photo courtesy of Leaves of Life. Pictured here topped with a dollop of hummus
veggies
Look at all the colors and nutrients packed into this chili–great way to get the good stuff into finicky folks!

 

Ingredients:

  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1-3 cups kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste
  • 2 tbsp. olive or grapeseed oil

Directions:

  1. Chop all vegetables into desired size.
  2. Add oil and vegetables to large sauce pan. Cook, stirring frequently until vegetables are about half-cooked.
  3. Meantime, brown bison in a skillet, crumbling as you cook
  4. Add bison and all other ingredients the sauce pan and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve–try topping with a dollop of hummus, minced scallions or other toppings as desired.

 

 

 

How We Recharge, Patty's Retreat

Hummingbird Moth

Hum Moth
Clearwing hummingbird moth on a short cultivar of monarda.

The first time I spotted a hummingbird moth, my brain could not believe my eyes.  Was it a baby hummingbird?  A bug?  Some weird cross between the two?  These beauties hover just like a hummingbird, and their favorite flowers are bergamot, also known as monarda or bee balm – but in general, they seem to visit the same types of flowers hummingbirds favor.

There are two types of hummingbird moths – clearwing and hawk.

The photos above and below are both examples of clearwing hummingbird moths – so named because the center of their wings are actually clear, like a pane of glass. The clearwing hummingbird moth shown below was spotted at a friend’s house in Westerville this week. And that makes sense, because the most likely time of year to spot a hummingbird moth in Ohio is July-August. During these months, they can be seen visiting flowers throughout the day and around dusk.

yellow hummer
Clearwing hummingbird moth spotted in Westerville, Ohio

The other type is called a hummingbird hawk moth.  Check out this short video I took of both types of hummingbird moths while on vacation in Hilton Head, South Carolina:


And be sure to keep your eye out for these winged beauties in your own flower garden!

Drawn to this story like a moth to a… well, you know…? Keep reading about Patty’s Retreat.

Garden Gluttony, Gluten Free, Grain-Free

Grain-Free Cauliflower Crust Pizza

pizza
Recipe courtesy of The Lucky Penny. Photo courtesy of Leaves of Life

Ingredients:

  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder (not garlic salt)
  • A few shakes of crushed red pepper (optional)
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 egg
  • 1 tbsp almond meal (optional)
  • Desired amount of sauce, cheese for topping, and other toppings

Instructions:

  1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 
  2. Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets; you don’t need much stem.  Pulse in the food processor for about 30 seconds, until it’s powdery like snow.
  3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  4. Once cauliflower is cool enough to handle, wrap it up in a dish towel and squeeze out as much water as possible. This will ensure you get a chewy pizza-like crust instead of a crumbly mess. 
  5. Dump cauliflower into a bowl. Now add parmesan and mozzarella cheese, salt, basil and oregano (crush basil and oregano between your fingers before adding), garlic powder, and red pepper.
  6. Now add your egg and mix away. Hands tend to work best.
  7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly until it’s tightly formed together and of uniform thickness.
  8. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
  9. Add however much sauce, cheese, and toppings you want–you know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
  10. Test your patience and allow it to cool for a minute or two.  Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Tip:

If you end up with closer to 2 cups than 3 cups of cauliflower once processed, the almond meal may help it stick together so you can spread it thinner.

 

Dairy-Free, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Very Veggie Eggs

 

omelet
This recipe serves two.

Ingredients:

  • 3 eggs (pastured/ high omega-3 eggs are the best choice)
  • 2 tbsp milk (unsweetened soy, almond or coconut milk if avoiding dairy)
  • 1/4 cup goat cheese or hummus
  • Fresh or dried herbs to taste (dill, basil and marjoram are my faves when I have fresh; Italian herb blend and dry dill if not)
  • Salt and pepper to taste
  • Red peppers, chopped
  • Cherry tomatoes, halved and/or quartered
  • Mushrooms, sliced
  • Spinach
  • Avocado, sliced in thin slices
  • 2 tbsp olive, grapeseed or coconut oil

Instructions:

  1. Add oil and chopped veggies to skillet and stirfry.  Cook to desired softness.
  2. Add spinach and cover for 2-3 minutes until wilted.
  3. Whisk eggs and milk until thoroughly blended.
  4. Add eggs to skillet and reduce heat to simmer.
  5. Drop clumps of goat cheese or hummus evenly on top of eggs.
  6. Add herbs.
  7. Cover and cook on simmer until omelet fluffs slightly, 5-7 minutes.
  8. Fold in half and serve with a garnish of fresh veggies.

Tip

Try topping with fresh salsa for a flavor punch.   Check it out!

eggs salsa

 

 

How We Recharge, Patty's Retreat

Ducks, Part 3

1 duck
Feeding time

And then there was one…

We’re now in the 5th week since our teenage ducks arrived.  Only one duck remains, and she has wisely chosen to swim/fly out to one of the floating nests at dusk to sleep.  We have decided this one is a girl for no particular reason other than it feels odd to keep referring to her as “it” and have named her Duckles.

Every day Duckles demonstrates better flying skills….we’re nearly there!


Want more ducks and woodland delights? Keep reading about Patty’s Retreat.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes, Uncategorized

Cucumber Tomato Salad

salad

Ingredients:

  • 1 large cucumber, chopped
  • An equal amount of chopped tomatoes
  • 1 avocado, chopped (optional)
  • 1 medium onion, chopped (optional)
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh basil
  • 1 tsp dried Italian herb blend
  • Salt to taste
  • 1 part red wine vinegar to 3 parts olive oil

Instructions:

  1. Combine all ingredients except vinegar and olive oil in a container that can be tightly sealed. Be sure there is at least one inch of space above salad ingredients.
  2. Put vinegar and oil in a jar and shake until thoroughly combined.
  3. Pour over other ingredients and close the lid tightly.  Invert several times over at least 15 minutes to allow all veggies to marinade evenly.

Tip

Cherry tomatoes lend a natural sweetness to this recipe, but you can also add a few pinches of stevia if you want to amp it up.  Dried herbs work well, but if you’re using all dried herbs, it’s a great idea to add these to the oil and vinegar mix and allow them to sit for a few minutes before adding to the salad.   I like to save the juice from this salad and store in the fridge for reuse…the flavors intensify over time.  -Patty

How We Recharge, Patty's Retreat

Ducks, Part 2

6
And then there were six!

Within a few weeks of their arrival, our duck brood began taking practice flights around the pond, some flying, some half-flying, the smallest duck skip-flapping frantically in an attempt to keep up with the rest.

Only a few days later, 12 of the 13 began leaving the pond for parts unknown between their morning and evening feedings.

In the third week, seven of the teenagers stopped returning: our job is nearly done!


Want more ducks and woodland delights? Keep reading about Patty’s Retreat.