Pep For Life https://pepforlife.com Behavioral Therapy, Nutrition and Fitness in Kansas City, MO Wed, 28 Nov 2018 21:38:44 +0000 en-US hourly 1 https://wordpress.org/?v=5.0 Behavioral Therapy, Nutrition and Fitness in Kansas City, MO Pep For Life Behavioral Therapy, Nutrition and Fitness in Kansas City, MO Pep For Life https://pepforlife.com/wp-content/plugins/powerpress/rss_default.jpg https://pepforlife.com Veggie Fries Recipe https://pepforlife.com/veggie-fries-recipe/ Fri, 01 Jun 2018 22:25:08 +0000 https://pepforlife.com/?p=430 The post Veggie Fries Recipe appeared first on Pep For Life.

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Veggie Fries
Serves 8
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 2 rutabagas
  2. 2 turnips
  3. 2 sweet potatoes (I prefer Japanese, purple or Hanna- aka white, versus using yams)
  4. 4 carrots
  5. 4 parsnips
  6. A couple of handfuls of organic red palm oil
  7. Sea salt
Instructions
  1. Cut the vegetables into French fry size slices. For the rutabagas, turnips, and sweet potatoes, cut in half and then make slices from the halved pieces. The slices can then be cut in half to make them more like French fries or you can leave them. The carrots and parsnips are already pretty small so simply cut them in the middle so you have two pieces, then from end to end, cut the halved pieces. Cut those pieces, end to end.
  2. Place all the sliced vegetables in a large bowl. With your hand, scoop out a handful of organic red palm oil. With both hands, toss and coat all of the vegetable fries. Feel free to add sea salt at this point.
  3. Once all of the vegetable fries are coated, using multiple cookie sheets, spread all the vegetable fries, single layer, on the cookie sheets.
  4. Bake in the oven for 40 minutes at 375 degrees.
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Lamb Burger Recipe https://pepforlife.com/lamb-burger-recipe/ Fri, 01 Jun 2018 22:21:18 +0000 https://pepforlife.com/?p=427 The post Lamb Burger Recipe appeared first on Pep For Life.

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Lamb Burgers
Serves 7
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 pounds of pasture raised, grass fed, ground lamb
  2. 2 T chopped fresh cilantro
  3. 2 T chopped fresh parsley
  4. 2 t ground ginger
  5. 2 t ground cinnamon
  6. 1 t sea salt
  7. 1 bunch red leaf lettuce shredded
  8. 1 bunch chard shredded
Instructions
  1. Shred red leaf lettuce and chard in a food processor. Chop parsley and cilantro.
  2. Combine vegetables with spices and lamb. Form 7 patties.
  3. Bake in oven at 350 degrees for 30-45 minutes; until fully baked. I bake them to be time efficient. They could also be fried in a skillet, on the stove, using tallow/lard. I warm up my left overs in a pan/skillet on the stove. If this is done for the burgers, it will give the browning effect on the outside of the burgers.
  4. Serve over a bed of greens. A side of veggie fries or AIP Bubbles and Squeak would also be delicious.
Notes
  1. I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal.
  2. These heat up very nicely on the stove after they have been refrigerated and/or frozen.
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Sausage Green Soup Recipe https://pepforlife.com/sausage-green-soup-recipe/ Fri, 01 Jun 2018 22:17:37 +0000 https://pepforlife.com/?p=424 The post Sausage Green Soup Recipe appeared first on Pep For Life.

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Sausage Green Soup
Serves 7
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 pounds rutabaga, shredded
  2. 2 pounds parsnips, shredded
  3. 1 bunch collard greens, shredded
  4. 1 bunch chard, shredded
  5. 1/2 pound pasture raised, ground turkey (feel free to use a pound if you want more protein; if you do, be sure to increase the spices below)
  6. 2 t sea salt
  7. 1/4 t sage
  8. 1/8 t dried thyme
  9. 1/8 dried ginger
  10. 8 C of water (more or less depending upon your desired consistency)
Instructions
  1. In a skillet, add turkey and seasonings, and brown.
  2. Shred/rice rutabaga, parsnips, collard greens and chard in a food processor.
  3. In a large soup pot, add all vegetables to water. Heat to a boil then reduce heat to a simmer. Simmer for 30 minutes or longer.
  4. Once vegetables are tender, with a stick blender, puree the vegetables. Add browned turkey and stir.
Notes
  1. You can use chicken/turkey broth in place of the water. If you are not following an AIP approach to eating, you could use traditional turkey/chicken/pork sausage that includes non AIP compliant spices.
  2. I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal.
  3. To enrich the flavor, you could roast the parsnips and rutabaga in the oven. Simply cut into pieces, coat with organic red palm oil, spread evenly on a cookie sheet, and bake at 375 degrees for 40 minutes.
  4. Once they are done, add them to the other vegetables that have already been simmering, and puree.
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Vegged Out Paleo Turkey Burgers https://pepforlife.com/paleo-turkey-burger-recipe/ Fri, 01 Jun 2018 21:34:06 +0000 https://pepforlife.com/?p=405 The post Vegged Out Paleo Turkey Burgers appeared first on Pep For Life.

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Vegged Out Turkey Burgers
Serves 7
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 pounds of pasture raised ground turkey
  2. 2 large zucchini, shredded
  3. 1 bunch of red leaf lettuce, shredded
  4. 1/4 C chopped fresh parsley
  5. 2 t seal salt
Instructions
  1. Shred zucchini with hand cheese grater. Chop fresh parsley. Shredded red leaf lettuce in food processor.
  2. Combine vegetables, with salt and turkey. Make into 7 patties.
  3. Bake in oven at 350 degrees for 30-45 minutes; until fully baked. I bake them to be time efficient. They could also be fried in a skillet, on the stove, using tallow/lard. I warm up my left overs in a pan/skillet on the stove. If this is done for the burgers, it will give the browning effect on the outside of the burgers.
  4. Serve over a bed of greens. A side of veggie fries or AIP Bubbles and Squeak would also be delicious.
Notes
  1. I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal.
  2. The turkey could be substituted for other meats.
  3. These heat up very nicely on the stove after they have been refrigerated and/or frozen.
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Paleo Beef and Parsnip Mash Recipe https://pepforlife.com/paleo-beef-parsnip-mash-recipe/ Fri, 01 Jun 2018 21:24:16 +0000 https://pepforlife.com/?p=402 The post Paleo Beef and Parsnip Mash Recipe appeared first on Pep For Life.

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Beef and Parsnip Mash
Serves 7
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 pounds of grass fed ground beef/bison
  2. 1/2 pound of sugar free, grass fed, beef bacon
  3. 2 large zucchinis, shredded
  4. 1 garlic clove, minced
  5. 2 t sea salt
  6. 12-14 medium sized parsnips, (2 1/2 to 3 pounds)
  7. 1 bunch of kale, shredded
  8. 1 bunch of spinach, shredded
  9. 1/4 cup chopped parsley
  10. 3 T nutritional yeast (add more if you want more of a cheesy flavor)
  11. Organic red palm oil
Instructions
  1. Chop parsnips into chunks and place into large bowl. With your hand, scoop out a handful of organic red palm oil. With both hands, toss and coat the parsnips. Place the coated parsnip chunks on cookie sheets. Bake in the over at 350 degrees for 45 minutes. The bacon and parsnips can bake at the same time.
  2. Place bacon on a cookie sheet (with edges so grease does not spill) in the oven, at 350 degrees, for 40 minutes, or longer depending upon your preferred crispness.
  3. Prepare vegetables: shred zucchini with a hand cheese grater, shred kale and spinach in a food processor.
  4. In a skillet, brown beef/bison, with garlic, parsley, shredded zucchini, kale and spinach.
  5. Let parsnips and bacon cool, once they are done. Place parsnips in a food processor to make the mash. A hand potato masher can also be used. Simply crumble the bacon with your hands or put in the food processor.
  6. When meat, parsnips and bacon are done, mix together with nutritional yeast.
Notes
  1. I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal. The parsnips can be substituted for carrots, omit the nutritional yeast, and have a completely different tasting meal.
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