Flaxseed Porridge

This is my go-to breakfast that is fast to make, satisfying & is fully customizable. This is the porridge that I personally load up with all the amazing anti-inflammatory spices

INGREDIENTS:

• ¼ cup freshly ground flaxseeds

• 1 cup + 2 tablespoons non-dairy milk

• 1 medium banana, mashed

• pinch ground nutmeg

• pinch fine grain sea salt

• pinch ground turmeric

• pinch ground cinnamon

• pinch ground cardamon

• pinch ground ginger

• for topping: fresh berries, cut up apples, pears, really ANYTHING your heart desires in the moment or whatever yummy fruit you have laying around. Also great with nuts like walnuts, Brazil nuts, almonds etc.

• pure maple syrup (if you'd like it a bit sweeter)

Add the porridge ingredients to a medium saucepan and whisk to combine. Heat over medium heat, stirring constantly, until the porridge comes to a low boil and thickens (about 3-5 minutes). Turn off the heat and transfer the porridge to a serving bowl. Top with your choice of toppings. Enjoy!

NOTES: 2 heaping tablespoons of whole flaxseeds should yield about ¼ cup of ground flaxseeds. There is a noticeable difference in freshly ground versus flax meal when it comes to binding properties. If possible, opt for grinding your own at home for the best texture.

Anti-Inflammatory, Warm & Hearty Soup (Perfect for Chilly Autumn Days)

Anti-Inflammatory, Warm & Hearty Soup

I love the fall. It is my FAVORITE season. We all get to snuggle a little closer, wear warm leggings & have more time for self-reflection & self-care. I love preparing warm & hearty foods in the fall & winter and this soup is one of my favorites. Enjoy

INGREDIENTS

For the Meatballs

• 1.5 pounds ground beef (I get all of my meat from ButcherBox - the cleanest source for organic chicken, grass-fed beef, seafood & more)

• almond milk

• 3 tablespoons freshly parsley finely chopped

• salt and pepper to taste

For the Soup

• 1 large onion diced

• 1 large carrot diced

• 2 small stalks of celery diced

• 3 small organic golden potatoes - small dice

• 4 cloves of garlic minced (let it sit for at least 10 minutes before adding to your pot to get all the benefits of garlic!)

• 8 cups of home made or store bought bone broth

• 1 inch turmeric root minced on a microplane

• 1/2 inch ginger root minced on a microplane

• avocado oil

• salt and pepper

• few strands of saffron (can you believe the amazing benefits of saffron? anti-inflammatory, anti-anxiety & more!)

• juice of half a lemon

INSTRUCTIONS

• Turn on your oven and heat up to 450-degrees.

• While the oven is pre-heating, heat up your pot to medium heat. ( I love my dutch oven)

• Add avocado oil, then add the onions, carrots and celery to your pot and let them cook for about 7-10 minutes until you are seeing a nice brown color

• Meanwhile combine ground beef, parsley, milk, salt and pepper in a bowl. Combine mixture with your hands until just mixed, do not over mix or you will end up having dense meatballs.

• Prepare a sheet pan with parchment paper, NOT foil

• Use a tablespoon, melon baller, or small ice cream scoop to shape the meatballs. Do not make them too smooth, the rigid edges will allow for better browning in the oven.

• Place meatballs into the oven and let cook for 15 minutes.

• Back to the soup. Open the lid and add in the potatoes, the garlic, turmeric & ginger for just A MINUTE! Do not let garlic burn. This is where anti-inflammatory properties of this powerful trio takes place!

• Add bone broth after a minute of garlic having to brown. Bring to boil, then allow to simmer.

• Once the meatballs are done add them into the soup and let cook for another 15-20 minutes on a nice simmer.

• Add a few strand of saffron

• Adjust for seasoning with salt & pepper and finish it off with a squirt or two of lemon. I always feel that it adds a pop of freshness.

• Add parsley, chives & cilantro for toppings or any of your favorites

• Slurp, enjoy & repeat!