Bacon + Asparagus Cauliflower Gnocchi (Gluten-Free and Paleo)

I whipped up this dish on a whim on a Wednesday night but it turned out so rich in flavor and so satisfying that I had to share it with you! The best part is - it only takes about 15 minutes.

I’ve been eating the cauliflower gnocchi from Trader Joe’s for years, but I’ve never quite mastered the pan-fry method. Because I have an air fryer now, I tried throwing the gnocchis in there and it is a game changer. They come out fluffy and chewy on the inside, with a crisp outer shell. It’s truly *chef’s kiss*.

That being said, if you don’t have an air fryer, I would recommend baking them for best results. If you have mastered the pan-fry method, I’d suggest doing that in a separate pan from the other ingredients.

This quick, easy weeknight meal is sure to impress - even if it’s just yourself!

A note about the portion - this *technically* made two portions but they felt a little small to be honest so if it’s for two people, I would serve with a side salad or another veggie. If left alone… I probably would have eaten all of it hehe 😅

Bacon + Asparagus Cauliflower Gnocchi (Gluten-Free + Paleo)

Serves 1-2

ingredients

1 bag cauliflower gnocchi from Trader Joe’s
4 slices sugar-free bacon, chopped into bite sized pieces
1 shallot, thinly sliced
12 oz package of asparagus, chopped into bite sized pieces
1 tbsp butter (or olive oil for paleo option)
Lemon zest (optional)

directions

1. If you have an air fryer, get those babies going according to package directions (I sprayed with a little avocado oil and added salt and pep - this is optional). If you don’t have an air fryer, then bake or pan-fry (in a separate pan) according to package directions.

2. While that’s cooking, heat a large skillet over medium heat. Add the bacon and cook until the fat coats the pan - just a couple minutes. Then add the shallots.

3. Cook until bacon and shallots are looking golden and crispy, another 5ish minutes.

4. Turn the heat up to high and add the asparagus and cook for about 4 minutes, stirring frequently until it turns bright green. You want it to still have some crunch, but not be raw.

5. Your gnocchi should be done around now. Turn the heat on low for your pan with the bacon, shallots and asparagus in it. Add the butter or olive oil, then add the gnocchi. Stir well until everything is mixed together and warm.

6. Top with lemon zest, salt and pepper as desired.

7. ENJOY!

Loaded Burger Fries

Sounds like a meal that would be inherently unhealthy, right? But guess what?! It’s not!

What I want to highlight in this recipe is this: QUALITY OF INGREDIENTS MATTERS. Can you eat fries that are healthy? Absolutely. And can you make a burger that’s nourishing and nutrient-dense? Heck yes you can! Here’s the deal:

Fries that you order at a restaurant are likely not organic and are most definitely fried in unhealthy, inflammatory oils. On the other hand - if you make fries at home with organic potatoes and roast them in the oven in a healthy oil like avocado or olive - this has a totally different effect on the cells in your body. The fries go from inflammatory to nourishing. And despite the white potato fear, they do have valuable nutrients.

Conventional beef is raised with antibiotics and growth hormones and fed a grain-based diet - which is not what cows are meant to be eating. Organically raised, grass-fed cows are allowed to roam a pasture and eat grass (what they’re meant to do) and are raised without antibiotics. The result is a totally different nutritional composition in the meat. For example, grass-fed beef has 5 times the omega-3s (an anti-inflammatory fatty acid) and contains a compound known as CLA (conjugated linoleic acid) which is anti-inflammatory, boosts the immune system, supports fat burning and even strengthens bones! Grass-fed beef is also richer in vitamin A and vitamin E and tends to be richer in antioxidants (1).

I think it’s interesting to note that when I was younger (before I was vegan) I didn’t care for beef very much and often found that it hurt my stomach. After reintroducing meat into my diet after being vegan, I only ate grass-fed beef and woah - what a difference! It has never made my stomach hurt and has felt very nourishing.

In this recipe, I’ve forgone any sort of bun. While delicious, most buns are made with refined white flour and don’t offer a whole lot of nutrition. Instead I’ve opted to serve the beef over the fries and greens to make it more of a “bowl” situation with a nutrient-dense bottom.

Then of course you’ve got chopped onions (raw or grilled - your choice!), pickles, mustard, ketchup and any of your other favorite burger fixings! I’d recommend finding a ketchup with no sugar added or making some of your own at home for max health benefit. I recently made this fermented ketchup that turned out awesome (I skipped the honey).

Feel free to make this totally your own - you could add avocado, bacon or a fried egg to make it even more hearty!

It’s amazing that by just focusing on the quality of ingredients we can turn what sounds like an unhealthy meal into something totally nourishing and good for you!

Loaded Burger Fries

serves 4 / total time 45 minutes

ingredients
4 medium sized potatoes (russet or yukon gold), cut into fry shape
3 tbsp avocado or olive oil
1 pound grass-fed ground beef
1 onion, diced - raw or grilled
4 large handfuls of greens (I used butter lettuce)

toppings/condiments
ketchup
mustard
mayo
pickles
avocado
fried egg

directions

1. Preheat oven to 400. Toss potatoes in 2 tbsp of the oil and season with salt and pepper. I also love seasoning my fries with garlic powder, onion powder, smoked paprika, and my favorite/weirdest one - celery seed (just trust me). Feel free to use some of these or none at all. Divide fries onto two sheet pans. Place in oven for a total of 30-40 minutes, checking on them after 20 minutes and giving them a stir and switching their position on the racks.

2. While the fries are roasting, heat the remaining tablespoon of oil on a large skillet on the stove. Add the ground beef and cook until no longer pink, stirring every minute or so. It should take about 10 minutes.

3. If you’re serving your onions raw, skip this step. If you’re grilling your onions, then transfer beef to a bowl and set aside. In the same pan, cook onions for about 10 minutes until golden and translucent. Season with a little salt. If onions start sticking, add a splash of oil.

4. Push onions to one half of the pan and add beef to the other half, turn heat to low to keep warm until the fries are done.

5. Once the fries are golden and crispy, remove from oven. Get your serving bowls ready. Add a large handful of greens to each bowl and top with a quarter of the fries, a quarter of the beef, and a quarter of the onions.

6. Top with desired toppings/condiments and enjoy!

Medicinal Green Soup

Food is medicine. I firmly believe in that and if you’re reading this, there’s a good chance you do, too. Even Hippocrates knew food was medicine, way back when.

It’s my goal - personally and professionally - to harness all the medicinal power of food and nourish myself, my clients and those I love with it. It’s my mission and my passion.

One of the most important times to harness the healing properties of foods is when we’re getting sick. Anytime I feel like I’m coming down with something, I focus big-time on what I’m putting into my body. I focus on nutrient-dense foods, herbs and anti-inflammatory and high-antioxidant foods.

Another thing that I think is important to keep in mind is that digestion takes a lot of our body’s energy. When your body is fighting an illness or infection, it needs all its resources. While focusing on nutrient-density of food, I also focus on lighter foods and easy-to-digest foods.

That’s what makes this Medicinal Green Soup so amazing! It’s very simply and easy digest, while also being loaded with ingredients that nourish your body. Let’s look at the ingredients:

Bone Broth - bone broth supports gut health and is anti-inflammatory (for vegans/vegetarians, you can use veggie broth or water in place of this)

Greens - greens have tons of micronutrients to support cellular health. You can use any you like here, I prefer the neutral taste of spinach - which is also high in vitamin C

Garlic - long hailed as a highly medicinal food, garlic is anti-bacterial, anti-viral, and anti-fungal. It’s been known to reduce the duration of the common cold.

Fresh Herbs - herbs are concentrated in antioxidants, support the liver and are anti-inflammatory. You can use any you like here - parsley, cilantro, oregano, rosemary, basil, etc.

Himalayan or Sea or Celtic Salt - real salt contains trace minerals that nourish the adrenals and help support fluid balance.

Avocado - if you choose to include the avocado, it’s fully of healthy fats, fiber and potassium.

Medicinal Green Soup

serves 1 / total time 10 minutes

ingredients
2 cups organic bone broth (chicken or beef)
large handful of greens of your choice (I like spinach)
fresh herbs of your choice (about 1 tbsp of each)
1 clove of garlic
good quality real salt to taste
1/2 avocado (optional)

directions
1. In a small saucepan, gently heat bone broth, greens and herbs until it’s as hot as you’d like it and greens have started to wilt.
2. Add bone broth, greens, herbs and garlic to a blender. Blend on high for 30-60 seconds until greens are fully blended. Taste and season to your liking with salt.
3. Pour into a bowl, over 1/2 chopped avocado if desired, and enjoy!