Gut Healing Turkey Veggie Stew

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As I’m sitting here on a cold wintery day in the middle of a snow storm I’m craving a healing stew for lunch. There are also two types of people in this world.  I’m not referring to the people who wake up early or sleep in I’m talking about the people who LOVE prepped meals and leftovers! Leftovers. It’s a hot topic as some love them and others don’t! Whatever your preference that’s ok but I love me some leftovers for a few days so my lunch is prepped and easy to grab.

Hello Turkey Stew!

This is actually super easy to make so let’s get to it! We just need to cook some vegetables in a yummy broth, add in the ground turkey, simmer, and voila! Dinner. This stew is healing and comforting all the while being very satisfying.

  • 2 lbs. organic ground turkey

  • 2 tsp garlic oil (divided)

  • 2 medium leeks (green parts only)

  • 5 medium carrots

  • 1 medium fennel bulb

  • 1 bunch rainbow swiss chard

  • 2 cups bone broth

  • 4 tbsp. tomato paste

  • 2 bunches of cilantro

  • 1 tsp cumin

  • 1 tsp Himalayan salt


Directions:

  1. Saute ground turkey and leeks in a skillet with 1 tsp garlic oil

  2. Saute carrots and fennel in a pot with 1 tsp. garlic oil, once al dente transfer ground turkey into pot with carrots, chop cilantro and swiss chard while carrots, fennel and turkey are simmering on low.

  3. Add bone broth, tomato paste, Himalayan salt, cumin and cilantro. Simmer for a few more minutes and serve.

I like to add some tabasco sauce on top I like spice! Also, a bit of fermented cabbage. Enjoy!

-Angie

Paleo Curry Turkey Ricotta Spinach Meatballs

Paleo Curry Turkey Ricotta Spinach Meatballs (Low Fodmap, SIBO Friendly, Gluten Free, Dairy Free)

Paleo Curry Turkey Ricotta Spinach Meatballs (Low Fodmap, SIBO Friendly, Gluten Free, Dairy Free)

 

Paleo turkey meatballs are a healthier alternative to red meat-based meatballs. My version is gluten free, grain free, and low carb. Trust me when I say they are not bland and tasteless. They are actually moist and full of flavor, thanks to the unexpected addition of dairy free Kite Hill Ricotta and fresh spinach. These turkey meatballs can be fried in a pan or oven baked, depending on your preference. Once cooked, they’re freezer-friendly, too!  I prefer the baked version because it keeps the fat on the lower range. I often fit in macros throughout my day so I like to save my fat for ohhhhhh lets say something like almond butter!

I love turkey meatballs because they’re a little leaner and lighter than your typical meatball might be. So, the calories are bit lower than traditional red meat. If you haven't tried a turkey version meatball yet I encourage you to do so! I happen to eat my meatballs for breakfast with one of my muffins. It's a perfect protein source and when you are egg and dairy free they can be a life savor!

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Paleo Curry Turkey Ricotta Spinach Meatballs

  • 2 1/2 pounds 93% organic ground turkey

  • 1/2 package organic baby spinach (I like Olivia's brand)

  • 1 1/2 teaspoons Real Salt

  • 8 ounces of dairy free Kite Hill Farm Ricotta

  • 1/2 T curry powder

  • 1/2 T ginger

  • 1 teaspoon hot madras curry powder

  • 1 T garlic oil

  • 1/2 teaspoon turmeric

Directions:

  1. In a food processor take the spinach and process or pulse until it is finely ground.

  2. Take turkey out of packages and place in a large metal bowl. Add the processed spinach to turkey then add remaining ingredients, salt, ricotta, curry powder, ground ginger, hot madras curry powder, garlic oil and turmeric.

  3. Mix all ingredients together until all ingredients are well combined.

  4. Line pan with parchment paper; set aside.

  5. Start to form your balls and roll into meatballs.

  6. Bake at 425 degrees F for 18-20 minutes.

Spinach also contains several other vitamins and minerals, such as potassium, magnesium, and vitamins B6, B9 and E. Bottom Line: Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. So this meatball packs a punch in the nutrient department with iron at 2.17% and potassium at 10.5 mg.
You can also freeze the meatballs and warm them up for quick lunch options for a fast nutrient dense protein. I often times double the recipe to have them on hand when I get into a bind later in the day or don't have a lot of time to make myself protein with my evening meal.

Enjoy!

Nutrition Information Per Meatball:

Calories 65, Fat 3.8g, Carbohydrates 1.4g, Protein 7.6g

Gut Healing Blueberry Gummies

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Gut Healing Blueberry Gummies

Not into drinking bone broth every single day? Are you looking to get more gelatin into your diet but don’t like making bone broth or like the taste? I do still think you should be making broth, but gummies are a great way to get in some gut-healing nutrients. Plus they are like a little dessert! Gelatin contains two amino acids that are typically lacking in our diets, glycine and proline. Glycine in particular is wonderful important for healthy skin, nails, hair, as well as connective tissue. The brand I recommend and surely love is Vital Proteins.

Ingredients

1 cup blueberries

3/4 cup water

Blend in blender together to make a puree

Add to saucepan

1.5 cups water (you could also use 3/4c lemon juice and 3/4c water)

1/4 cup beef gelatin

2T clover honey (SIBO approved)

Instructions

  1. Place water and blueberries in a blender and blend on high until completely mixed. Pour into a saucepan.

  2. Add the honey, water and gelatin and whisk together. Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it begins to boil and everything is incorporated. Take off the heat.

  3. Pour into an 8x8 baking dish. Set in the refrigerator for at least 1 hour to firm up.

  4. If you used a small baking dish as a receptacle, cut into bite-size squares. You could also create some fun molds if you choose!

Enjoy!



Angie's Gut Healing Instant Pot Bone Broth!

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I love bone broth especially because of it's healing qualities! I have found bone broth stock to be the No. 1 thing you can consume to help treat:

  • Treat leaky gut syndrome

  • Overcome food intolerances and allergies

  • Improve joint health

  • Reduce cellulite

  • Boost immune system

You need to get grass-fed bones from your local farmers market or perhaps from an online health food store.

Bone broth has all of the valuable amino acids, collagen, gelatin and trace minerals. In fact, there are dozens of different nutrients found within bone broth, many of which can’t be obtained easily from other commonly eaten foods. That’s why there are so many incredible bone broth benefits and I'm such a huge fan. Especially trying to heal SIBO and leaky gut.

By regularly drinking bone broth or using it in recipes, you can help promote healthy gut integrity while reducing permeability and inflammation.

Bone broth stock is easily digested and soothing to the digestive system, unlike many other foods, which can be difficult to fully break down. Most foods are really only useful if we have the means of absorbing its nutrients which if you have SIBO or leaky gut more than likely you are having a hard time absorbing your nutrients. This is where bone broth works amazingly well!

For my classic bone broth recipe, you need the essentials as bones, fat, meat, vegetables and water. If you’re making beef broth, you should brown the meat before putting it into a stock pot. Add about 2T of apple cider vinegar to your pot to help draw the minerals from the bones.


Cooking Suggestions

  1. Place bones about 4-5 pounds on a cookie sheet and bake for 20-25 mins. at 425 degrees.

  2. Pull out bones and place bones into instant pot and cover with filtered water and two tablespoons of apple cider vinegar prior to cooking. This helps to pull out important nutrients from the bones. Make sure not to overfill the filtered water. There is a line inside instant pot for how high you can fill the liquid.

  3. Soup setting on Instant Pot for 120 minutes.

  4. You can also add in vegetables, such as leeks, carrots, garlic oil (for flavor and low fodmap), pealed ginger, an entire lemon, and 2 teaspoons of salt.

  5. Herbs I like to add in as well, rosemary and thyme.

After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth.

Enjoy! This is such an amazing yummy recipe! I hope you enjoy it as much as I do!


xoxo

Angie