Nothing warms the body and soul like a savory soup and hot-outta-the-oven muffins, am I right? My kitchen has been stew-possessed lately and there’s nary an ingredient that hasn’t been thrown into the pot lately. And I figured it was time to spread the love. So, fresh from my oven to yours, you’ve got to try this Italian Lamb Stew + Savory Apple Thyme Muffins!
*Options for stove top or crockpot. If cooking on the stove – preheat the oven then start the stew. While stew cooks, make the muffins, they should finish around the same time!
ITALIAN LAMB STEW:
1 package organic, grass fed lamb [for crockpot = stew meat, for stove top = ground]
1 leek, washed & chopped
4 garlic cloves, chopped fine
2 cups organic vegetable broth
2 Tbls. olive oil
1 (15 oz.) can San Marzano diced tomatoes
Cannellini beans [for crockpot = 1 cup dried & soaked overnight, for stove top = 2 (15 oz.) cans drained & rinsed)|
1/2 lbs. small fingerling potatoes
1 red bell pepper, chopped into small pieces
1/2 bunch of kale [recommend Lacinato, but any kind works; spinach or chard great too]
1 Tbls. each: oregano + thyme
1 tsp. each: rosemary + red chili flakes [latter optional]
Sea salt + pepper to taste
- In a dutch oven [or large pot], add olive oil, leek + garlic and saute for 1 min – making sure not to brown the garlic. Then add the ground lamb and cook until browned.
- Add remaining ingredients [minus kale] and cook on medium heat for 30-45 minutes.
- 5 minutes before done, add kale or leaf green of choice!
FOR CROCKPOT: Use lamb stew meat vs. ground and add all ingredients minus kale in together. 5 minutes before ready to serve, add kale to soften. Eazy breezy! 🙂
SAVORY APPLE THYME MUFFINS: Original recipe from our fabulous client Heather and one of her Paleo cookbooks. I tweaked it by adding nuts, carrots and oats + adjusting flour ratio and swapping out some other ingredients. These muffins are dense like brownies vs. fluffy like a cake [my personal preference] and to die for. You will need an electric mixer (I use my Kitchen-Aid) and a food processor.
DRY: 2 cups almond flour [you can process whole almonds in a food processor to make the flour – go until it becomes “flour-like” consistency], 1 tsp. baking soda, 1/2 tsp. each of: ground ginger + sea salt, 1 Tbls. thyme
FOOD PROCESSOR #1: 1/2 cup each rolled, organic oats + cashews (pecan or walnut yummy too) and 1 peeled/washed carrot
FOOD PROCESSOR #2 [WET INGREDIENTS]: 1 medium, cored organic apple [Gala or Pink Lady] – chopped a bit, 1/2 cup organic maple syrup or raw honey, 2 large eggs, 3 Tbls. coconut oil
- Preheat oven to 350 degrees.
- Place food processor #1 ingredients in a food processor and chop into fine chunks. Add to electric mixing bowl.
- Add other dry ingredients to mixing bowl and combine.
- In the same food processor [no need to clean], add the wet ingredients and blend until all liquid.
- Add wet ingredients to the mixing bowl and stir on low until all mixed.
- Divide the batter into 12 lined muffin cups [I have reusable silicon ones that are amazing] and cook for 20-25 minutes.
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COCONUT CURRY BUTTERNUT SQUASH STEW
My favorite thing about fall is the return of weekly soups to my crockpot. If you don’t have a crockpot, my advice would be to get one – as soon as possible. I purchased my first crockpot in college at Target for $7; and it’s still running. Last Christmas I upgraded to a bigger one with a timer, but the point is – any crockpot works and you’ll love the food it makes! This stew, in particular, is a favorite of mine and clients who’ve done our 28 Day Nutrition Program.
Loaded with nutrient-dense foods and spices that aid in reducing inflammation in the body, this stew helps to give the immune systems a boost for the change in season (and increase in colds!). Enjoy!
1 medium butternut squash
6 cups coconut water (regular water is also fine or a combo of both; can add more water if needed/desired)
1 organic vegetable bouillon cube
1 cup adzuki beans, dried
½ cup quinoa, dried
Half (15 oz.) can Organic Coconut Milk
1 Tbls. each of: curry and turmeric
2 tsp. coriander
1 tsp. each of black pepper, sea salt and cayenne pepper (can do more/less cayenne based on desired level of spiciness)
1/3 cup organic peanut (or other nut) butter
Leaves from 3 stems kale, washed & stems discarded
1 red bell pepper, sliced thin horizontally & seeds removed
(1). Remove the shell from the butternut squash and slice into cubes [check out this video tutorial: http://ow.ly/pxQEs for guidance!].
(2). Place water, coconut milk, spices and bouillon cube in the bottom of the crockpot and whisk to mix.
(3). Add squash, beans, quinoa and peanut butter.
(4). Cook on high for 4 hours or low for 7-8.
(5). Ten minutes before you’re ready to eat, add kale and bell pepper. Let cool before eating!
*If desired, you can also add organic sausage or free-range organic chicken breast (in step #3). We used kale and a bell pepper in this version, but feel free to use any other vegetables and leafy greens you have on hand! Some examples are chard, spinach, zucchini, yellow squash, broccoli and even mushrooms!