Guesthouse for the Soul

“A healthy body is a guest chamber for the soul: a sick body is a prison” - Sir Francis Bacon

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Mexican Shepherd’s Pie 
made with diced carrots, parsnip, zucchini, bell pepper, fresh peas, garlic, tomatoes, and  ground beef, seasoned with organic taco spices, and topped with shredded seasoned sweet potatoes. 

Could be considered a bit of a cheat meal, if you are on a carb restricted diet, due to the sweet potato.

Mexican Shepherd’s Pie
made with diced carrots, parsnip, zucchini, bell pepper, fresh peas, garlic, tomatoes, and ground beef, seasoned with organic taco spices, and topped with shredded seasoned sweet potatoes.

Could be considered a bit of a cheat meal, if you are on a carb restricted diet, due to the sweet potato.

Filed under paleo healthy cleaneating organic

2 notes

Roasted Pork Tenderloin with Fire Roasted tomato Chutney.   

Quick Recipe:
1 can Muir Glen organic fire Roasted tomato 
1 Gala apple cored and diced
1/2 small sweet onion diced
1 medium Portobello mushroom diced 
1/4 cup dried cranberries 
1/2 teaspoon Garam Masala
1/4 teaspoon ground ginger
1 teaspoon sea salt 
1/4 cup water 

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Spoon over sliced Pork Tenderloin as shown and serve with steamed green beans as shown. 

Serves 5-6

Roasted Pork Tenderloin with Fire Roasted tomato Chutney.

Quick Recipe:
1 can Muir Glen organic fire Roasted tomato
1 Gala apple cored and diced
1/2 small sweet onion diced
1 medium Portobello mushroom diced
1/4 cup dried cranberries
1/2 teaspoon Garam Masala
1/4 teaspoon ground ginger
1 teaspoon sea salt
1/4 cup water

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Spoon over sliced Pork Tenderloin as shown and serve with steamed green beans as shown.

Serves 5-6

Filed under healthy paleo healthy eating

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Baked Lemon Pepper Tilapia with baked clams and baby Kale slaw.
Baked Tilapia and clams
4 tilapia filets
12 little neck clams
1/4 cup Olive Oil
Juice of 1 lemon
Ground black pepper
salt
Preheat oven to 375 degrees. Place tilapia filets on a shallow foil lined pan. Arrange clams around tilapia.
In a blender add olive oil, lemon juice and salt to taste. Mix well and pour over tilapia. Sprinkle generously with black pepper. Bake uncovered for 20-25 minutes.

Baked Lemon Pepper Tilapia with baked clams and baby Kale slaw.

Baked Tilapia and clams

  • 4 tilapia filets
  • 12 little neck clams
  • 1/4 cup Olive Oil
  • Juice of 1 lemon
  • Ground black pepper
  • salt
Preheat oven to 375 degrees. Place tilapia filets on a shallow foil lined pan. Arrange clams around tilapia.
In a blender add olive oil, lemon juice and salt to taste. Mix well and pour over tilapia. Sprinkle generously with black pepper. Bake uncovered for 20-25 minutes.

Filed under gluten free dairy free sugar free tilapia baked fish

2 notes

Baby Kale Slaw with tomatoes

  • 1 package fresh Baby Kale (5-6 oz)
  • 1 medium head  Radicchio
  • 1 small red onion (or half of a medium red onion)
  • 2 medium carrots shredded
  • 5 -6 oz of cherry tomatoes

Shred the baby kale or lightly pulse in food processor to desired size. Slice the Radicchio in thin strips. Thinly slice onion. Process carrots through grater attachment to make shreds. Combine in a large bowl with tomatoes.
Add dressing and toss well.

Lemon Dijon Balsamic Vinagrette

  • 1/2 cup olive oil
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • Juice of 1 lemon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Combine all ingredients in a blender and mix well.

15 minutes prep time

Filed under Recipe baby kale salad slaw healthy gluten free dairy free sugar free

94 notes

iamyoustudio:

Winter Kale Slaw: sliced kale, radicchio, carrots and red onion tossed with plum tomatoes and in a thick balsamic lemon dressing (lemon, olive oil, balsamic vinegar, pepper, Dijon)

iamyoustudio:

Winter Kale Slaw: sliced kale, radicchio, carrots and red onion tossed with plum tomatoes and in a thick balsamic lemon dressing (lemon, olive oil, balsamic vinegar, pepper, Dijon)

4 notes

Paleo Friendly Shrimp Curry with peas and Cauliflower ‘Rice”

Recipe here

I varied my usual Recipe by adding Muir Glen Fire Roasted Tomatoes and Fire roasted green chilies. I also added 8 oz of green peas. Green peas are controversial in the Paleo Diet, with some saying they are and others saying they are not compliant. I fall on the side of “if it can be safely eaten without being cooked it is Paleo enough for me.” if peas are not part of your plan, you can leave them out.

The rice is made by steaming a whole cauliflower for 15 minutes in my electric steamer and then running it through the grating blade of a food processor. I also steamed a carrot along with it and processed, and added a pinch or two of turmeric and salt for added color.

The curry sauce is made with coconut milk.

This is one of my favorite recipes and can be put together and served in about 30 minutes with good planning.

Filed under paleo curry Gluten-free diet dairy free Indian food Healthy Meals lgi low glycemic