When Steve comes in the door with a huge bag from the local market, you know he is about to throw down in the kitchen. For a man who is not into cooking like I am, when he does cook, he goes all out. 😁 We just sat down to eat this amazing soup full of chicken thighs, carrots, cabbage, onion, mushrooms, green beans, potato, herbs, chicken bone broth and more. YUM!! And @Jennifer Gaydeski you will be happy to know that the huge stockpot you and Marcella got us was put to good use. :) The soup itself was fairly simple as far as the cooking - you just need some time for prepping all the veggies. Thank you @Steve Finch for the wonderful meal and all the leftovers!! You know I love leftovers. 😘

I used to be someone who was not a fan of turkey burgers, as I found them very dry and lacking flavor. So I decided to tackle the turkey burger, for a leaner cleaner burger option. Here are my tips for making them taste really good! 😁 - I sautéed onions and bell peppers before adding them to the raw ground turkey. I simply used avocado oil, sea salt, black pepper and ground garlic. - I added a couple Tbsps of avocado oil to the burger mix - a meat this lean is screaming for fat, but a healthy fat. - I added fresh chopped basil to the mix, along with the same seasoning I used in the veggies. These simple tweaks made all the difference, and I ended up with juicy, flavorful turkey burgers. I built the burgers with Outer Aisle Cauliflower Thins (made with only cauliflower, whole cage-free eggs, parmesan cheese, and pure nutritional yeast). I toast them on the flattop to crisp them up. Then added lettuce, tomato, onion and pickles, as well as some smashed avocado. I am happy to say that I finally had a turkey burger I enjoyed!! ❓- Is there a recipe or ingredient you need help jazzing up? Drop a comment below!

I just added this new recipe to the Classroom, under "Recipes" and then "Beef Dishes". This Beef Stir-fry is a simple recipe that is weight-loss friendly. It can also be easily modified for AIP (autoimmune protocol), by removing the bell peppers, and subbing snow peas, zucchini, or other veggies you like. The recipe is already soy-free as it uses coconut aminos. :) So check it out and let us know if you have any questions. And if you try making it, drop a pic and let us know how it turned out.💚

I grew up in the south, and we love our pickled anything! You name it, and a southerner has probably pickled it. 😂 Pickled veggies add a great pop of flavor to so many dishes, including BBQ, sandwiches, charcuterie & cheese boards, salads, grilled meats, and so much more. I also just love diving into a jar of pickled veggies all on its own. 😋 Unfortunately, a lot of pickled veggies you can buy are loaded with sugar, and often times in the form of high fructose corn syrup. 😳 Luckily, I have my own recipe for pickling veggies, and my favorite go tos are beets, carrots, and red onions. (Green beans are yummy too!) INGREDIENTS for PICKLED VEGETABLES - 2 large Beets Cubed - 4 Medium Carrots Cut into Sticks - 1 Large Red Onion Sliced and Halved - 3 Cloves of Garlic - 3 Sprigs of Fresh Dill - 6 Black Peppercorns - 2 Cups of Apple Cider Vinegar (other vinegars can be substituted) - 2 Cups of Water (filtered is best) - 1 ¼ tsp Sea Salt Start by prepping the vegetables and placing them in their respective jars. Add 1 sprig of dill, 1 garlic clove and 2 black peppercorns to each jar. Heat the water, vinegar and salt over medium heat in a pot on the stove, letting it lightly simmer for about 10 minutes. Pour the mixture into all the jars and let them sit uncovered for about 30 minutes. Then tightly seal the lids on each jar and refrigerate. I recommend waiting at least 48 hours before eating the veggies, but I prefer to wait even longer if I can resist! Giving them a week means even better flavor, and they will keep for at least a few weeks in the fridge. ❓What pickled foods do you enjoy or maybe want to try? ❓ Happy Pickling!

I shared a great fall recipe yesterday with butternut squash (https://www.skool.com/lifestyle-evolution/tasty-tuesday-butternut-squash-bone-broth-soup?p=fe3fbec6). Then today, a client mentioned that he tried our Butternut Squash Breakfast Skillet recipe this morning, and he said it was "amazing." 😁 This was one of Chef Jen's ( @Jennifer Gaydeski ) recipes - so thanks Jen! So I thought I would remind all of you to check out the classroom for recipes and other resources that we are adding to as we go. I have attached this recipe here, and if you try it, let us know what you think!