Bath Salts

3 cups epsom salt
1 cup himalayan salt
Almost 1/4 cup baking soda
9 green tea packets
10-20 drops lavender

Dad's Soup

2 Small heads or one big head of cabbage

2 small heads or 1 big head of cauliflower 

3 or 4 big broccoli crowns

4 sweet green peppers

6 yellow onions

4 8-inch sized zucchini 

Chop the above vegetables into bite-sized or smaller pieces.  The quantities above will be enough for 3 - 4 batches.  Mix the chopped vegetables.  I use a plastic garbage sack to mix them up.  I then divide the vegetables into 3 - 4 portions.  I usually can fill 3 gallon-sized storage bags and have an equal amount left to put into the current batch of soup that I am making.  You can now quickly make soup the next 3 times.  I freeze the 3 bags and pull a bag out each of the next times  I make a new batch of soup.

The below instructions are for making each batch of soup.

Next, brown 3-4 pounds of ground turkey 

While browning meat, put the following into a very large pan:

8 cups chicken broth

2 quarts whole canned tomatoes (I like to mash the whole tomatoes so there's no large chunks)

2 cans tomato sauce

3 tablespoons cumin 

1 tablespoon chili powder 

4 tablespoons chopped garlic cloves

1 - 2 teaspoons to cayenne pepper

1 tablespoon worchestershire sauce

Stir the above and then add the browned meat and 1/3 of the vegetables.  Cook until the vegetables are cooked to your liking.  

You're done

Broccoli Soup

http://blog.paleohacks.com/cream-of-broccoli-soup/

Ingredients

•  1 T ghee or grass-fed butter
•  ½ white onion (diced)
•  2 cloves garlic (minced)
•  3 cups chicken or bone broth
•  1 pound broccoli florets
•  1 leek (slice the whites only)
•  1 cup full-fat coconut milk (shaken)
•  Salt & pepper to taste

Instructions

•  Heat the ghee over a medium-high heat. Add the onion, and saute for 1-2 minutes until it starts to turn translucent. Add the garlic, and cook for one minute (until fragrant).
•  Pour in the broth, and add in the broccoli florets and leek. Salt and pepper to taste. Bring to a boil, then lower heat to a simmer for 20 minutes (or until the broccoli is fork-tender).
•  Add the coconut milk, and allow it to fully warm (about 2 minutes).
•  Transfer the ingredients to a food processor, and puree until smooth

Creamy Cilatro Lime Cafe Rio Dressing

Healthy Version. It's really hard to mimic Ranch, but this turned out yummy, even if it doesn't taste like Cafe Rio. :)


2 cloves garlic, crushed
1 tsp garlic powder
1 Tbsp dried Parsley
3/4 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1/2 tsp dried chives
1/4 tsp pepper
1/2 tsp salt
1/2 C chopped cilantro
1/4 C green salsa (La Victoria Salsa Verde)
1 Cup Vegenaisse (or mayo)
1/2 Cup Buttermilk (or regular milk, or nut milk)
1 lime, juiced

Blend all together. Refrigerate for a little while for seasonings to settle in.

Creamy Red Potato Soup

From The Recipe Critic

Ingredients

• 1 package (12 ounces) smoked bacon
• 1 small onion
• 2 stalks celery
• 1 large carrot
• 2 teaspoons minced garlic
• 2 pounds red potatoes, cubed*
• 6 chicken boullion cubes, or 6 cups chicken stock
• ⅔ cup unsalted butter
• ¾ cup white flour
• 4 cups whole milk, at room temperature
• 1 container (8 ounces) sour cream, I use reduced fat
• 2 and ½ cups sharp cheddar cheese, separated
• Salt and pepper
• Chives or green onions

Instructions

1. Prep: Wash the red potatoes and cut into small cubes. Peel if desired (I like to leave the peel on). Dice the onion, dice the celery, dice the carrot.
2. In a very large pot, over medium heat, cook all of the bacon to desired doneness.
3. Remove onto a paper towel lined plate and dab off the excess grease. Coarsely chop the bacon.
4. Drain all of the bacon fat except for 3 tablespoons.
5. Add in the onion, celery, and carrot and cook until the onion is translucent over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds.
6. Add in the potatoes and toss everything to coat.
7. Cover everything with 6 cups water and 6 regular sized chicken boullion cubes (watch out, there are extra large ones -- if you get large ones adjust) OR 6 cups chicken stock.
8. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are tender.
9. Using a potato masher, mash down some of the tender potatoes, leaving some chunks.
10. In another pot, melt the butter over medium heat.
11. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat.
12. Very slowly add in 2 cups of room temperature milk.
13. Whisk until thickened. Add in a generous amount of salt and pepper (I add about a tsp of each, but to your preference!)
14. To the potatoes: add in the cream mixture, additional 2 cups of milk, sour cream, generous amount of chives or green onions, 2 cups of the cheese, and half of the cooked bacon.
15. Stir and cook until heated and cheese is melted.
16. Top individual bowls with remaining ½ cup cheese, remaining bacon, and remaining chives/green onions.
17. Enjoy!

Skinny Vegetable Soup

Ingredients
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1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
4 cups chopped cabbage (approx. ¼ head of cabbage)
1 cup green beans (1" pieces)
2 whole bell peppers, chopped
1 can (28 oz) low sodium diced tomatoes
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon each thyme & basil
pepper to taste
2 cups broccoli florets
2 cups sliced zucchini
Instructions

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In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.

Christmas Ham Cheeseball

2 8 oz packages of Cream Cheese, softened
1/2 pound of ham
1/2 of a small onion
2 cups shredded cheese
Almonds or pecans to roll in

Take ham and onions and put in a food processor til diced. Mix into cream cheese and cheddar cheese.  Shape into a ball and roll in almonds or pecans.