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Parmesan and Kale Turkey Meatlets

Parmesan and Kale Turkey Meatlets - cross between meatballs and cutlets, these savory morsels will make a great meal, snack or even breakfast!

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I'm probably the world's worst recipe title person. You know, the person who comes up with witty and catchy titles to recipes. Is that even a profession? I don't know but I most definitely don't belong there. I couldn't figure out if these little gems are cutlets or meatballs. I suppose they're a delicious hybrid of the two: ground meat with other ingredients shaped into a thin cutlet.

Meatballs: {n} ground or minced meat rolled into a small ball, sometimes with other ingredients

Cutlet: {n} a thin slice of meat from the leg or ribs of veal, pork, or mutton.

Could these be made as meatballs? Sure, but the purpose of making these into thin disks is so that they cook evenly and quickly this way on a skillet. And I don't know, they tend to pop into my mouth easier when they're flat. I like my meat and potatoes, but at the end of the day, I still try to be a lady and not have ketchup and mayonnaise smeared all over my face. Speaking of which, there are so many ways you can eat these. I actually tripled the recipe once and we ate them for dinner with a large salad that same night. The following day, we enjoyed them as snacks and easy lunch. Finally, we were left with a few stranded meatlets and those were mighty fine topped with a poached egg for breakfast. They freeze well for quick and easy protein source. I use this size mason jars and stack them with parchment paper between the meatlets. Is there anything mason jars cannot hold? No, I think not. 🙂

For the sake of full disclosure, let me just say I'm not a huge fan of turkey. It's dry and unless done right, often is tasteless. Even turkey cold cuts have to be dressed up all fancy with parmesan and sun dried tomatoes. That's why I love the addition of kale and onions in these meatlets. They truly do add just the right amount of flavor and soften the texture of an otherwise very dry piece of meat. I bust out my KitchenAid food grinder attachment and run the the onion and kale through it so the veggie pieces are teeny tiny but the flavor and juiciness still remains. Just be sure to have a bowl underneath to catch all the juices (which will go into the meatlets and make them all the more juicier!)

Why have the vegetables so small? Well, it started when I was a small child. I would literally gag on pieces of cooked onion bits and that totally killed it for me. I hated the texture, still do in fact and by now, I've given up. No amount of therapy can get me over my aversion to cooked onions. That's why I always caramelize my onions well and by caramelize, I mean crispy brown. Or grind them through a food grinder attachment. Of course you can use a food processor (so jealous! mine is still on my wishing list!) to finely chop and mince the kale and onions, and while you're at it, dump all the ingredients and combine everything well.

My favorite part about these meatlets is the total hands on time, which is so minimum compared to meatballs and cutlets. No two separate bowls. No dredging in flour. Aside from chopping and grinding kale and onions, the rest of the process is pretty simple with just mixing everything together for all the ingredients to incorporate. I love easy. That's why I tripled this recipe that one day because I knew I could pull it of so...well...easily! And if you have that highly coveted food processor, this can be made in fraction of the time.

Parmesan & Kale Turkey Meatlets

In a food processor, finely process kale and onions to form a sauce-like consistency. Leave the juice from the onions, that's what makes these tender. Combine ground turkey, parmesan cheese, unrefined salt, and one egg. Mix well. Form small patties.

Using the Kitchen Aid grinder attachment, run the onion and kale through the grinder. Combine that (do not discard the juice) with the rest of the ingredients. Mix well. Form small patties.

Alternatively, you can use a box grater and grate the onions in a dish to catch all juices and very finely chop kale into thin shreds.

The purpose of finely chopping/grinding the onions is (1) to avoid the gag reflex during dinner and (2) to have the juiciest turkey meatlets ever!

Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
Transfer meatlets to a platter and enjoy!

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5 from 2 votes

Parmesan and Kale Turkey Meatlets

A tender and delicious cross between cutlets and meatballs featuring turkey and kale.

Prep Time15

Cook Time30

Total Time45

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

1 lb. ground turkey
1 medium onion finely minced or ground
3-4 large leaves of kale finely shredded
2 garlic cloves minced
⅔ cup Parmesan cheese finely grated
1 teaspoon unrefined sea salt my pick
1 pastured egg
¼ cup avocado oil for frying my pick

Instructions

Combine all ingredients together. Mix well. Form small patties.
Heat avocado oil in a large cast iron skillet over medium-high heat. Working in 2 batches, cook meatlets until golden brown, about 5 minutes on one side and for another 2-3 minutes or until cooked through.
Transfer meatlets to a platter and enjoy!

Notes

Grind the kale and onions in a food processor or Kitchen Aid grinder attachment for better flavor and juicier texture.

::: Pin to save these Parmesan & Kale Turkey Meatlets for later :::

::: Pair the Meatlets with these tasty side dishes :::

Parmesan & Garlic Roasted Purple Cabbage

Scalloped Butternut Squash with Thyme & Caramelized Onions

Nourishing Beet Root Salad

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Simple Anti-Aging Facial Toner DIY

There's something so freeing, so liberating and rewarding about scooping dozens of skin products off your bathroom counter straight into the trash. When you go all natural and green, life becomes more simpler and you have no need for a gazillion different beauty products. For instance, apple cider vinegar is a staple in most homes and it's a universal tool in the kitchen, cleaning, and facial products. It also happens to be a great weight loss supplement, but we won't go there. 😉

When I took a natural approach to skin care regimen, by default, I took a simpler approach to taking care of my skin naturally. That involved a lot of the same ingredients but in different forms and quantities. Coconut oil can be used as an overall moisturizer as well as an ingredient in homemade toothpaste. Something that would have required two separate products can now be made out of one. Simple. Life becomes more...simple.

And as such, this toner made with anti-aging ingredients is simple too because chances are, you already have most of the ingredients on hand.

Head over to Simple Pure Beauty to find this quick DIY recipe by clicking on this link:

Simple Anti-Aging Face Toner

::: Save this Simple Anti-Aging Face Toner for later :::

::: Check out these fun DIY tutorials :::

Homemade Lip Balm Recipe

Herbal 2- Ingredient Mouthwash

DIY Nourishing Hairspray

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Creamed Mushrooms

This Creamed Mushrooms recipe is full of satisfying flavors in caramelized onions, garlic, rich butter and cream, finished off with red wine reduction. Great over pasta, chicken or steak!

This simple yet elegant side dish is full of amazing flavor and texture. The caramelized onions, browned mushrooms and flavorful garlic all wrapped up in creamy red wine reduction sauce.

There are so many ways you can enjoy these Creamed Mushrooms.

Creamed Mushrooms

Full disclosure: Creamed Mushrooms is a labor of love (after all, it does require 40 minutes) but it is well worth it when you have major flavor factor.

I'll be honest, this isn't one of those quick recipes. It is fairly easy, even though the term easy is subjective.

But if you've ever cooked mushrooms before, you know that they are very rich in liquid and that liquid must evaporate in order to achieve amazing flavor.

Additionally, we're starting off with caramelizing onions. That too, can be time consuming although very much worth it.

Finally, cooking with wine requires a little extra time because the alcohol must evaporate to get to the richness of the flavor.

If you're still with me, (and I hope you are because these Creamed Mushrooms are absolutely amazing!) this recipe is neither hard nor complicated but does call for an extra bit of time and attention.

Creamy Mushrooms in a cast iron skillet with a wooden spoon

Creamy Garlic Mushrooms

Garlic just makes everything better and these Creamed Mushrooms is no exception.

Mushrooms and garlic go so well together. To reduce that garlicky bite and release the pungent flavor, I add the garlic after the mushrooms have browned well.

Simply scoop the mushrooms out to the side of the pan and add the minced garlic to the center. Stir and cook for about a minute before combining it with the rest of the ingredients.

creamed Mushrooms with Red Wine

These creamy mushrooms in red wine reduction are boldly satisfying. Cooking with wine transforms the dish and adds amazing flavor and boldness.

As the wine cooks, its sugars and acids become concentrated resulting in a bold and savory flavor. Dry red wines are best for making these Creamed Mushrooms in red wine reduction.

One of the most important things to remember when cooking with wine is choosing one that you would actually drink. Skip the "cooking wines" as they often have unnecessary added salt, sugar and preservatives.

Some great reds for these creamy mushrooms are Pinot Noir and Merlot.

As the mushrooms cook in the red wine, the alcohol evaporates, the sauce thickens and the liquid reduces to a creamy consistency. The result is a luxurious red wine mushroom sauce that is perfect for chicken, pasta, and over steak.

Helpful Tip: When cooking with wine, choose one you would actually drink and skip the "cooking wines" as they often contain added sugar and preservatives.

What can be used in place of alcohol?

If you don't want to use red wine in these creamed mushrooms, feel free to use beef broth instead. Alternatively, 100% cranberry juice can also be a great substitution for red wine without sacrificing flavor.

Creamed Mushrooms in a bowl with cast iron skillet in the back and parsley garnished

Creamy Mushrooms

It's probably obvious but worth noting that creamy mushrooms have lots of rich, luscious cream.

The beauty of this elegant side dish is you can adjust the "creaminess" according to preference. Add more or less cream if you want the mushrooms to be thinner or thicker, respectively.

This will also depend on what you are serving these mushrooms with. To go over regular pasta, you'd probably want the Creamy Mushrooms to be a little on the thinner side - more like a sauce.

However, if you are serving this over zucchini noodles or spaghetti squash pasta, you would probably want these Creamed Mushrooms to be a little more set and thicker since veggie noodles already have large water content.

How to clean Mushrooms

Creamed Mushroom starts with clean mushrooms. But how do you properly clean mushrooms?

Mushrooms are a porous and delicate fungus and as a result, will soak up water easily if you wash them like you would normally wash produce. No one wants a soggy mushroom. Especially, when the goal is to brown them.

So how can you avoid that rubbery and slimy texture that often results from waterlogged mushrooms? Don't wash them!

That's right! If mushrooms are not visibly dirty, you don't have to wash them. If there is a little dirt, use a dry or slightly damp paper towel to gently rub off any muddy bits. A small paring knife can also be used to cut off any crusty parts.

Because washing mushrooms is nearly impossible without sacrificing flavor and texture, I prefer purchasing organic mushrooms, to limit any residual exposure from pesticides and other chemicals.

However, because mushrooms require very little (if any) pesticide use, it is generally fine to purchase conventionally-grown variety. So if organic mushrooms are cost-prohibitive, go with regular and enjoy these Creamed Mushrooms guilt free.

Helpful Tip: Don't wash mushrooms! They are incredibly porous and delicate and will soak up water easily. Instead, gently wipe with a slightly damp paper towel to rub off any muddy bits.

Creamed Mushrooms in a pretty floral bowl with parsley garnish

How to Make Creamed Mushrooms

The complete printable recipe is below in the recipe card for your convenience.

Let's look at the ingredients needed for this Creamed Mushrooms recipe:

healthy fats: I like a combination of butter and olive oil
onions: yellow onions are best for this recipe
mushrooms: baby bella or white mushrooms are inexpensive and work great for this recipe
garlic: what's a good Creamed Mushrooms recipe without garlic?
red wine: dry red wine such as Pinot Noir or Merlot is ideal
cream: heavy whipping cream is what you want but half and half works too
salt and pepper: salt as you go but always add as needed at the end

Step 1. Creamed mushrooms starts with caramelizing onions in healthy fats.

Step 2. Followed by adding cleaned mushrooms and cooking them over medium-high heat until tender and browned. Season with salt when mushrooms released their liquid.

Step 3. Add wine to mushrooms and onions and deglaze the pan, scraping off all the browned bits from the bottom of the pan. Reduce heat to medium-low and continue cooking to reduce and thicken wine.

Step 4. Add the cream and cook for a few more minutes as all the flavors meld and come together. Season with salt and pepper to taste.

Creamed Mushrooms in a cast iron skillet with a wooden spoon and parsley on the side

Frequently Asked Questions and Helpful Tips

Can I make Creamy Mushrooms without dairy?

The richness of real butter and heavy cream makes this side amazingly rich and delicious. However, with simple modifications, you can make these Creamed Mushrooms without dairy.

Instead of butter, use ghee and swap heavy cream with dairy free yogurt and thin out your favorite dairy free milk.

How long can I store Creamed Mushrooms?

Creamed Mushrooms can be refrigerated for up to one week in an airtight container. Freezing Creamed Mushrooms is not recommended as the water content in mushrooms and cream will be degraded during the freezing.

How can I reheat Creamy Mushrooms?

Reheating Creamed Mushrooms is one of the easiest foods to reheat sans microwave.
To reheat, bring Creamed Mushrooms to a gentle simmer over medium-low heat in a saucepan with a lid. You may need to add a tablespoon (or few) of liquid like cream, milk, broth, or water to thin out the sauce.

Helpful Tools for Creamed Mushrooms:

Sharp Knife: this is always a must in every kitchen
Bamboo Cutting Board: I always prefer bamboo cutting boards over plastic boards. They're inexpensive and come in different sizes to meet your needs.
Cast Iron Skillet: best Creamed Mushrooms happen in a cast iron skillet, a basic 12-inch cast iron will work
Real Salt: If you have not checked out my Real Food Salt Guide you can find it here. We love real, unrefined salt for all our recipes.
Serving Bowls: these have such a modern, classy look while also being very functional

How to Serve Creamed Mushrooms

Creamed Mushrooms are so versatile. Enjoy them over healthy starch like mashed potatoes, pasta, or rice. And next to a satiating protein like roasted chicken and steak.

Creamed Mushrooms are also great on toast as an appetizer. Here are some Creamed Mushrooms pairings that may work:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 5 votes

Creamed Mushrooms

Full of satisfying flavors in caramelized onions, garlic, rich butter and cream, finished off with red wine reduction. Great over pasta, chicken or steak!

Prep Time10

Cook Time35

Total Time45

Course: Sides

Cuisine: American

Keyword: 5 ingredients, GAPS, keto, low-carb, primal

Servings:

Calories: 260kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 yellow onion sliced
1 ½ pounds mushrooms white or baby bella, cleaned and quartered
2 garlic cloves minced
½ cup dry red wine
½ cup heavy cream or half and half
1 teaspoon real salt
½ teaspoon black pepper

Instructions

Heat butter and oil in a large skillet over medium high heat.
Add onions and saute for about 10 minutes until translucent.
Move onions to the sides of the pan to create a well. Add mushrooms, season with salt and pepper and cook for another 15 minutes or until browned and tender.
Add garlic and stir for a minute, until fragrant.
Pour in the wine (or broth) and deglaze the pan, scraping up any browned bits from the bottom of the pan. Bring heat to low and continue to reduce wine slowly over low heat for approximately 2 minutes.
Add cream and gently simmer until sauce is slightly thickened. Season with salt and pepper.
Serve warm. Great over chicken, steak, pasta or mashed potatoes.

Notes

Substitution for wine: to make this Creamed Mushroom recipe alcohol free, use beef broth or cranberry juice instead of red wine.

Substitution for dairy: to make this dairy free, replace butter with ghee and use dairy free yogurt instead of heavy cream.

Storing leftovers: transfer leftovers to an airtight container and refrigerate for up to one week.

Reheating Creamed Mushrooms: to reheat on stovetop, transfer Creamed Mushrooms to a small saucepan, add a few tablespoons of liquid (cream, milk, broth, or water) and gently warm on medium-low, stirring often.

Nutrition

This post was originally published April 2016 but has since been updated to include helpful information.

Bacon Wrapped Potatoes

Bacon Wrapped Potatoes are a simple 2-ingredient side dish made with potato wedges and bacon. Crispy, golden, and easy to bake for any meal.

Looking for more potato recipes? 
Check out oven roasted garlic potatoes, chicken potato casserole and chicken potato salad.

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 30 minutes to bake
Cooking Method: Oven-baked
Dietary Info: Whole30, Paleo, Ancestral diet
Tools Needed: Sheet pan
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Bacon Wrapped Potatoes Recipe

You know those recipes that somehow work for everything? Yeah, this is one of them.

Bacon-wrapped potatoes are the side dish that also works as an easy and versatile appetizer - and no one's complaining.

They're crispy on the outside, fluffy on the inside, and completely irresistible dunked in Greek yogurt blue cheese dressing or homemade Greek yogurt ranch dressing (go ahead - double dip).

They've been a family favorite in my kitchen for years, mostly because there's zero pretense here. It's just bacon and potatoes doing what they do best: making everyone happy.

They're easy enough for a weeknight, fancy enough for a party starter, and honestly? They never last long enough to make it to leftovers.

Ingredients

uncooked bacon in a pan, potatoes in a glass bowl, black peper in a glass bowl.

Russet potatoes – Choose firm, medium-sized potatoes with smooth skin. Their starchy texture turns fluffy inside while staying crisp on the edges once baked.
Olive oil – Helps the potatoes brown evenly and crisp up while baking.
Seasoning – A light toss of sea salt adds just the right amount of flavor to the potatoes and the black pepper is freshly ground on top of the bacon.
Bacon – Use thin-cut strips so they wrap and cook evenly around the potatoes, becoming perfectly crisp while keeping the inside tender.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Use quality pasture-raised bacon (heritage breeds like Berkshire) and cold-pressed olive oil or grass-fed ghee. Pair the bacon-wrapped potatoes with a side of fermented vegetables such as spicy sauerkraut or fermented carrots to support digestion and you have yourself a hearty snack or a light meal.

cooked bacon wrapped potatoes on a baking pan.

How to Make Bacon Wrapped Potatoes

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sliced potatoes on a wood cutting board.

Step 1. Cut

Wash and peel potatoes and cut them into quarters, depending on the size of the potato. Toss the potato wedges with olive oil and season lightly with salt.

uncooked bacon wrapped potatoes on a baking pan.

Step 2. Wrap

Wrap each wedge of potato with a piece of bacon. Place the bacon-wrapped potatoes, seam side down, in the baking dish. Season with black pepper. Bake uncovered in the preheated oven for 20 minutes.

Helpful Tips

Even wrapping - wrap bacon tightly around each potato wedge so it sticks during cooking and crisps evenly.
Uniform size - cut the potatoes evenly so they cook at the same rate.
Ensure crispy bacon - if bacon is soft after baking, broil for 1-2 minutes while watching closely to avoid burning.

💭Meal Prep Suggestion!
These bacon wrapped baked potatoes are great to meal prep and freeze for later. When ready to serve, toss them in the air fryer until warmed through and crispy and enjoy!

Bacon wrapped potatoes in a dish on a kitchen towel.

Serving Suggestions

Appetizer: Serve these as an appetizer with your favorite dips like Greek yogurt blue cheese dressing or Greek yogurt ranch dressing. Somehow a creamy dip and bacon potatoes just go so well together.

Main dish: Want a little more protein? Pair bacon wrapped potatoes with oven roasted whole chicken, Instant Pot ribs, or chimichurri chicken for a balanced and satisfying meal.

Close up of a cut bacon wrapped potato on a baking pan.

Frequently Asked Questions

How do I store and reheat bacon wrapped potatoes?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 8-10 minutes until heated through and the bacon crisps up again. These glass snap containers are perfect for leftovers.

Can I freeze bacon-wrapped baked potatoes?

For longer storage, freeze the baked bacon-wrapped potatoes on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, adding a few extra minutes to ensure even warming.

Can I use thick-cut bacon instead of thin-cut?

I don't recommend using thick-cut bacon for this recipe because the bacon won't cook through and crisp up and it will be hard to wrap the potato wedges.

Looking for more related recipes? Here are some ideas:

Did you make this bacon wrapped potatoes? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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close-up of bacon wrapped potatoes on a baking pan.

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Bacon Wrapped Potatoes

Bacon Wrapped Potatoes are a simple 2-ingredient side dish made with potato wedges and bacon. Crispy, golden, and easy to bake for any meal.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Dinner

Cuisine: American

Keyword: bacon wrapped baked potatoes, bacon wrapped potatoes

Servings:

Calories: 567kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 russet potatoes peeled and quartered lengthwise
1 tablespoon olive oil
¼ teaspoon sea salt
16 thin-cut bacon cut in half
½ teaspoon black pepper

Instructions

Preheat oven to 450°F. Wash and peel 4 russet potatoes and cut them into quarters, depending on the size of the potato. Toss the potato wedges with 1 tablespoon olive oil and season lightly with ¼ teaspoon sea salt.
Wrap each wedge of potato with a piece of 16 thin-cut bacon. Place the bacon-wrapped potatoes, seam side down, in the baking dish. Season with ½ teaspoon black pepper.
Bake uncovered in the preheated oven for 20 minutes. Flip the potatoes and bake for an additional 10 minutes or until the potatoes are golden brown and bacon is crispy.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 8-10 minutes until heated through and the bacon crisps up again. For longer storage, freeze the baked bacon-wrapped potatoes on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, adding a few extra minutes to ensure even warming.

Helpful Tips:

Even wrapping - wrap bacon tightly around each potato wedge so it sticks during cooking and crisps evenly.
Uniform size - cut the potatoes evenly so they cook at the same rate.
Ensure crispy bacon - if bacon is soft after baking, broil for 1-2 minutes while watching closely to avoid burning.

Nutrition

Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)

This delicious grain free Paleo Lemon Poppyseed Bundt Cake has the perfect blend of tartness and the delicate sweetness from honey. The rich lemon glaze is the perfect garnish atop this sweet treat.

Lemon Poppyseed Bundt Cake (Gluten Free, Paleo)

Now that we are well into spring, it's time to use up all those lemons from cooler months. What better way to do that than to make this Lemon Poppy Seed Bundt Cake?

This Paleo Lemon Poppyseed Bundt Cake is so delicious with your morning coffee (go herbal coffee HERE) or as an afternoon treat. Be forewarned, it's not too wildly sweet because I've learned that my taste buds have adapted to using less sugar than normal. It has an obvious yet gentle flavor of honey. The poppy seeds are peppered throughout and you can't miss the refreshing lemon flavor. All in all, this Gluten Free Lemon Poppyseed Cake has it all.

Helpful Tips for this Paleo Lemon Poppyseed Cake

Dairy on PALEO: Pastured butter as called for in this recipe is a healthy saturated fat with usually little lactose to cause trouble. You may use coconut cream for the heavy cream and coconut oil in place of butter if you have to avoid dairy entirely.
I bake this in a bundt cake pan such as this one. Alternatively, you may also use two loaf pans and reduce baking time by 10 minutes or until toothpick comes out clean.
It helps to have a standing mixer such as this one to cream the butter and honey together. It's not necessary though so feel free to use a hand mixer.

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Lemon Poppyseed Bundt Cake | Gluten Free - This delicious grain free desert has the perfect blend of tartness and the delicate sweetness from honey.

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4.41 from 25 votes

Paleo Lemon Poppyseed Bundt Cake

This gluten free Lemon Poppyseed Bundt Cake is made with almond flour, coconut flour, and tapioca and subtly sweetened with honey.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Kid Friendly, Paleo, Primal

Servings: servings

Calories: 158kcal

Author: Anya @ Prepare & Nourish

Ingredients

For the cake:

1 ¼ cup almond flour
1 cup tapioca flour
¾ cup coconut flour
¼ cup poppy seeds
1 teaspoon baking soda
¼ teaspoon real salt
½ cup butter or coconut oil softened but not melted
½ cup honey
3 large eggs
4 large lemons zested and juiced

For the Glaze:

2 tablespoons butter or coconut oil melted
2 tablespoons raw honey
2 tablespoons heavy cream or coconut cream
½ lemon

Instructions

Cake:

Preheat the oven to 350° degrees Fahrenheit and set an oven rack in the middle position.
Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream butter (or coconut oil) and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
In a small bowl, combine the zest and juice of four lemons.
With the mixer on low speed, beat in ⅓ of the flour mixture, then ⅓ of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
Pour the batter into greased and floured pan(s) and smooth with a spatula.
Bake for approximately 50 minutes or until toothpick comes out clean.
Cool the cake in the pan for 15 minutes on a rack.
Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour – don’t rush as the glaze will just melt straight into the cake if it’s too warm)

Glaze:

Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.

Notes

|Nutrition Information Disclaimer|

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need More Healthy Sweets?

Grain Free Snickerdoodles (Paleo)

Grain Free French Crepes with Cassava Flour
Flourless Double Chocolate Muffins (Paleo, GAPS)

Grain Free Cream Puffs with Buttercream

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12 Detoxifying Infused Water Combinations

Stay hydrated with these twelve refreshing water infusions. Some of the ingredients can even be found growing in your garden.

This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See my full DISCLOSURE for details.

I'm always on a mission to include more nutrition in everything I put on the table, drinks included. That's why I love steeping my herbs overnight for a mineral-rich infusion. Another way to stay hydrated and add more nutrients and minerals is to make tasty and refreshing water combinations.

12 Detoxifying Infused Water Combinations

The following 12 combinations are simply ideas for your infused waters. There really is no limit to how many different variations you can make and I would also encourage you to make these with whatever is in season and better yet, whatever is growing in your garden.

One of the things that I love about eating {and drinking} real food is that we eat with the seasons. Raspberries during peak season will be far superior in taste and quality than berries during cooler months. Hence, the absence of raspberries in these water combos.

Starting at the top, going clockwise:

Citrus Parsley: Hydrate yourself with this blend. Simply toss sliced meyer lemons, navel oranges and a few sprigs of fresh parsley for a refreshing, slightly tangy drink. Keep the peel on the citrus for added nutrients. The parsley will offset the bitterness.

Strawberry and Oregano: I'll be honest, oregano has a strong flavor that's why it's important to pair it with something sweet and delicate like strawberries. These red beauties are the only berries in season currently that's why they make a perfect addition to a hydrating drink.

Pineapple Core and Cucumber Spears: Long after your family enjoyed the juicy parts of pineapple, you can slightly sweeten your plain water with the leftover pineapple cores. I always strive to have less kitchen waste, especially in the form of food, so I love throwing these cores along with some cucumber spears for a refreshing drink. Cut the pineapple cores and cucumbers into spears and pour ice water over them.

Apple, Aloe & Cilantro: This variation is unusual with the addition of aloe vera but aloe isn't just great for topically on sunburned skin. It's a great digestive aid and a nutrition powerhouse. The sweetness of apples and freshness of cilantro compliment the aloe. To add aloe, pinch off one of the leaves and wash well. With a small knife, slice the aloe vera leaf across lenghtwise and scrape some of the pulpy gel straight into drinking glass. Add ½ cup of water and stir vigorously. Add sliced apples and cilantro and pour additional water and ice for your enjoyment.

Apple & Fresh Dill: If there's one herb I grew up with it's definitely fresh dill. It's also the herb I add to a lot of my dishes, salads especially. And apparently, it's a great addition to infused water. Nothing special about this combo yet it quenches your thirst and is a refreshing option on a hot day.

Navel Oranges & Basil Love: Not sure if there's anything better than an orange fusion with chopped basil. I love chopping basil, but ripping it using fingers works just as great to release some of those sharp flavors.

Zucchini Strips and Meyer Lemon: Zucchini is great for infused water because it's incredibly refreshing and full of vitamins and minerals. Pair it with a sweet lemon variety like Meyer Lemon and you have a perfect combination for a hydrating drink.

Meyer Lemon Thyme: Spruce up your plain old water with simple slices of meyer lemon and a handful springs of thyme. This duo is perfect together and adds a great punch to your boring bottle of aqua.

Sweet Peppermint Drink: Adding sliced strawberries, pineapple chunks and shredded mint makes this a kid favorite. The berries and pineapple are always a hit together but not so overpowering since the mint compliments both of those.

Fresh Herbal Infusion: This is the sister drink to my regular drink of choice on a typical day. When I don't steep my herbs overnight in hot water, I opt for a simpler choice of cilantro, parsley, basil and mint together in a tall mason jar of ice water. I do prefer to rub the herbs between my fingers first to release some of the natural juices. So tasty and energizing.

Ginger and Peppermint: As with the pineapple core, the remnants of grated ginger can be reused to create a revitalizing drink that also aids in weight loss. I like to make this drink usually after making Kimchi, since reusing that unwanted piece of ginger makes me feel better. Besides, it's perfectly shredded to extract all the juices from this root, paired with peppermint it makes for a perfect combination.

Red Delicious Cinnamon: Can't let go of all the fall flavors just yet? Enjoy this cinnamon-red-delicious concoction and quench your thirst at the same time. For best flavor, pour about ½ cup of boiling water over the cinnamon sticks to extract more flavor. Add sliced red delicious apples and pour water over cinnamon and apples. Add ice to chill.

A collection of infused waters wouldn't be complete without a pretty bottle to drink from, now would it?

Don't forget to enter for a chance to win a Life Factory glass bottle, complete with silicone sleeve and a flip cap. ~~Click HERE to enter the giveaway.~~ --CLOSED--

Homemade Mouthwash for Bad Breath (2 Ingredients!)

Check out these four different variations for the easiest DIY mouthwash made with essential oils. Great to keep oral health in top shape and to ward off bad breath.

No doubt having a nourishing diet is important. But good oral hygiene is just as imperative to our health. Periodontal disease has been linked to heart disease, diabetes and other conditions. (source)

Homemade Mouth Wash for Bad Breath (2 ingredients!)

Can you guess what one product I use after my morning coffee? Garlicky Caesar Salad? How about after feasting on a bowl of Kimchi? It is undeniably my mouthwash. If there was one natural body care product that gets more mileage, it has to be the mouthwash.

This mouthwash is incredibly simple and quick to put together. I'm all about simple and quick these days. 🙂
I brush my teeth only once a day. Brushing too often can wear down the enamel of the teeth, exposing sensitive root area. Furthermore, toothbrush abrasion can lead to sensitive teeth and receding gums. I've found that brushing my teeth just before bed is enough to keep my teeth healthy.
I wash my mouth several times a day. This mouthwash is especially convenient for those desperate times when you have 30 seconds to get the coffee smell to go. Pair this with regular flossing, and you have a clean mouth.

I came up with this recipe out of necessity. For years, I experimented with baking soda, calcium magnesium, xylitol, and even hydrogen peroxide. I would concoct herbal extracts and tinctures to whip up a mouthwash batch that was just right and all was well and dandy until we ran out of it. And...I never got around to making another batch.

I still needed a good mouthwash that does the job but I needed something that was quick and simple to make and didn't require sophisticated preparations.

I skipped a handful of ingredients in my original remineralizing mouthwash and was left with just three. Water, Celtic Sea Salt and essential oils. Around the same time, we started seeing a holistic dentist whose mouthwash recipe was even simpler than mine. Water and essential oils. The addition of Celtic Sea Salt is great for mineral content and you can certainly add it to the mouthwash, though I prefer this quick method sans the salt when short on time.

DIY Mouthwash with Essential Oils

I love alternating with different essential oils for greater benefit. Check out these amazing benefits.

Peppermint Essential Oil is a popular oil for oral hygiene as it is extremely effective at killing anaeroboic bacteria, the type that thrive in a low-oxygen environment like the mouth. Note: It's best to avoid peppermint products in nursing women as it can diminish milk supply.

Cinnamon Essential Oil has been used for its medicinal properties for ages. It's antibacterial and antifungal properties makes it a great product to ward off tooth decay and gum disease.

Clove Essential Oil has been shown to disinfect disturbed root canals since it has strong germicidal properties by inhibiting the growth of bacteria in the mouth. Clove EO has an extremely strong and spicy flavor, much more so than other oils I've noticed and should be used sparingly in mouthwash. Note: It's best for pregnant women to avoid clove essential oil as it may induce labor.

Tea Tree Essential Oil is an efficient antiseptic that kills bacteria fast which is incredibly important in an acidic environment such as the mouth. Tea Tree oil fights infectious microorganisms that destroy tissues in the mouth, receding gums and plaque. Tea Tree oil also has anti-deodorant properties as it suppresses odor-causing bacteria. Take care not to ingest tea tree oil though as that may lead to side effects.

How to Store Homemade Mouthwash

I prefer to use a conservative size of 8 ounces because I usually make an individual bottle for each member of the family and they take the swig directly out of the bottle. Keeping the amount small, we go through these rather quickly and can avoid any issues with contamination or bacterial growth of any kind. Simply rinse the bottle when they're empty, refill and reuse.

Because of the use of essential oils in this mouthwash, it's best to avoid plastic bottles and go for glass bottles to avoid harsh chemicals leaching into the mouthwash. Furthermore, it's best to store this in dark colored glass bottles like this 8 oz. amber or 8 oz. cobalt blue glass bottle to filter out the sun's ultra-violet light. Avoid placing this in direct sunlight, regardless of bottle color.

These are the cute waterproof labels used in the photos. We keep our individual bottles in our big bathroom. I know some would recommend that this be stored in the refrigerator but we found that we're more likely to use it regularly when it's readily available to us. As mentioned previously, using a judicious 8 ounces, we use this up fairly quickly without any bacteria growth.

DIY Herbal Mouthwash

Printable Recipe

Herbal Two-Ingredient Mouthwash - can be made with four different flavors for variety

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4.31 from 26 votes

DIY Mouthwash for Bad Breath (2 Ingredients)

Check out these 4 different variations to this 2-ingredient Herbal Mouthwash.

Prep Time5

Total Time5

Cuisine: DIY

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

1 cup filtered water (distilled or reverse osmosis)
6 drops peppermint essential oil OR
6 drops cinnamon essential oil OR
4 drops clove essential oil OR
6 drops tea tree essential oil

Instructions

Pour water into an 8 oz. dark glass bottle
Add essential oil to the bottle and shake vigorously to break up the oil molecules.
Shake gently before use. Do not swallow.

Notes

Store away from direct sunlight in a cool, dry place for up to two weeks. Rinse the bottle after emptying, refill and reuse.

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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Looking for More Easy DIYs?

Homemade Lip Balm Recipe
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Mushroom and Bacon Potato Chowder

This hearty mushroom and bacon potato chowder is a creamy, comforting soup made with bone broth, potatoes, mushrooms, and bacon. It's gluten free, chunky, and perfect for cozy weeknight dinners.

A pot of creamy mushroom, potato, and bacon soup, and a bowl of soup with a spoon in it.

Looking for more soup & stew recipes?
Check out vegetable soup, chicken stew, and ground beef vegetable soup.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
Cooking Method: Instant Pot, Stove-top
Dietary Info: Primal, GAPS with good yogurt, Ancestral diet, Gluten-free and Grain-free options with swaps
Skill Level: Easy-ish

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Mushroom and Potato Soup

This potato chowder isn’t just soup - it’s a cozy, smoky hug in a bowl. Creamy, comforting, and packed with veggies, bacon, and bone broth, it’s ready in under 40 minutes.

Weeknight? Weekend? This soup doesn’t judge - it just delivers.

Here's 5 more reasons why you need to make this chowder:

Family-approved – even picky eaters can’t resist the bacon.
One pot wonder – zero hassle, all the flavor.
Naturally creamy – thanks to Greek yogurt and a little potato action.
Simple ingredients, big taste – no weird stuff required.
Flexible & forgiving – swap in your favorite veggies, but keep the taters and mushrooms!

Ingredients for Potato Mushroom Soup

Ingredients for mushroom, bacon, and potato soup.

Here's what you'll need to make this mushroom and bacon potato chowder:

Bacon - If you have access to Berkshire bacon, it's the best. Smoky and chunky - just the flavor this chowder needs.
Onion and celery - The flavor base for most soups, this one including.
Mushrooms - I love using the baby bella mushrooms. Inexpensive and readily available in most grocery stores.
Arrowroot starch - This helps thicken the chowder naturally without flour but you can use fresh-milled flour or all-purpose flour in a pinch.
Bone broth - I prefer to use a mild chicken bone broth in this recipe to let the other flavors pop.
Russet potatoes - Russets work best here because their higher starch content helps naturally thicken the soup and create a creamy texture.
Greek yogurt - Adds creaminess without the heaviness of cream.
Seasonings - garlic, basil, and red pepper flakes plus sea salt and black pepper.

Mushroom and potato soup in a white bowl.

How to Make Potato Mushroom Chowder

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Cook

On medium-high heat in a large, thick-bottomed stock pot, cook the bacon until crispy. Remove from the pot with a slotted spoon and set aside.

Step 2. Sauté

Keeping the heat on medium, sauté the onion, celery, and mushrooms in the bacon grease, stirring occasionally until tender.

Step 3. Combine

Add the garlic, red pepper flakes, and dried basil. Stir in the arrowroot starch and quickly mix to coat the vegetables. The starch should slightly cook. Use all-purpose flour if not gluten free and can use flour.

Step 4. Simmer

Add some broth and stir well to create a thick consistency, making sure to lift anything stuck to the bottom of the pot. Pour in the remaining broth. Add the diced potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are fully cooked.

Step 5. Blend

In a small bowl, temper the Greek yogurt with some of the hot broth. Whisk to combine. Use an immersion blender to pulse a portion of the soup to create a smoother texture.

Step 6. Combine

Transfer the tempered Greek yogurt and bacon back to the pot and stir to combine. Bring to a gentle simmer, but do not boil. Season with salt and pepper to taste. Top with parsley for garnish and serve immediately.

Helpful Tips

Cut everything proportionally. I like to finely dice the mirepoix (onions, carrots, and celery) and keep mushrooms, potatoes, and bacon larger to get a nice bite.
Too much bacon grease? If your bacon renders more fat than you'd like, feel free to drain off a bit before adding the veggies. You want just enough left in the pot to saute everything and soak up that smoky flavor without making the soup overly greasy.
Saute mushrooms until golden. Let the mushrooms really cook down and caramelize a bit in the bacon fat. This builds flavor and prevents a soggy texture. I like to saute until I see some brown on them.
Blend just a bit for creaminess. A quick pulse with an immersion blender gives the soup a velvety texture - but don't go wild. You still want to keep those chunky bites of potato and mushroom for that cozy, rustic feel.

Troubleshooting

Soup too thick or too thin? If the chowder thickens more than you like as it sits, just add a splash of warm broth to loosen it up. On the flip side, if it feels a little runny, let it simmer uncovered for a few more minutes or mash a few potato cubes to thicken naturally.

A bowl of soup in a white bowl, with a pot of mushroom, bacon, and potato soup behind it.

Serving Suggestions

We love serving this potato chowder with a slice of crusty sourdough bread or a simple green salad to balance the rich, hearty flavors.

Enjoy any of these salads with this potato chowder:

Mushroom and potato soup in a white bowl with a spoon in it.

Frequently Asked Questions

How do I store and reheat potato chowder?

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top over medium-low heat, stirring often. Add a splash of broth to loosen if needed. Avoid bringing it to a rapid boil, especially with dairy. Low and slow is the key to keeping it smooth and creamy.

Can I freeze bacon potato chowder?

No, I don't recommend freezing this soup because the dairy does not thaw well. Enjoy this soup fresh.

My yogurt curdled when I added it to the soup - how can I prevent this?

To prevent curdling, keep the heat low and temper the Greek yogurt first. Stir a ladle of hot broth into the yogurt to gradually warm it, then mix it back into the soup. This helps it blend smoothly without separating.

Looking for more hearty soup recipes? Here are some ideas:

Did you make this potato chowder? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Bacon, mushroom, and potato soup in a pot.

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5 from 1 vote

Mushroom and Bacon Potato Chowder

This hearty bacon potato chowder with mushrooms is made with bone broth, hearty veggies, and lots of flavor.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: bacon potato chowder, potato chowder, potato mushroom chowder

Servings:

Calories: 396kcal

Author: Anya @ Prepare & Nourish

Ingredients

16 ounces bacon cut into ½" pieces
1 yellow onion diced
2 celery stalks diced
16 ounces mushrooms sliced
3 garlic cloves minced
½ teaspoon red pepper flakes
½ teaspoon dried basil
2 tablespoons arrowroot starch
2 quarts bone broth
4 large russet potatoes peeled and cubed
1 cup Greek yogurt
salt and pepper to taste
parsley for garnish

Instructions

On medium high heat in a large thick-bottom stock pot, cook 16 ounces bacon until crispy. Remove from pot with a slotted spoon and set aside.
Keeping the heat on medium, saute 1 yellow onion, 2 celery stalks and 16 ounces mushrooms in the bacon grease, stirring occasionally until tender.
Add 3 garlic cloves, ½ teaspoon red pepper flakes and ½ teaspoon dried basil. Add 2 tablespoons arrowroot starch and quickly stir to coat vegetables with the flour. The flour should slightly cook.
Add about 1 cup of broth and stir well to create a thick consistency, making sure to lift up anything stuck to the bottom of the pot. Pour in the remaining of 2 quarts bone broth. Add diced 4 large russet potatoes. Bring to a boil, reduce heat, and simmer until the potatoes are fully cooked.
In a small bowl, temper the 1 cup Greek yogurt with 1 cup of the hot broth. Whisk to combine. Use an immersion blender to pulse just a portion of the soup to help create a smoother texture.
Transfer the tempered Greek yogurt and the bacon back to the pot and stir to combine. Bring to a gentle simmer but do not boil. Season with additional salt and pepper to taste. Top with parsley for garnish and serve immediately.

Notes

Storage: Store leftover chowder in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing this soup because the dairy does not thaw well. Reheat gently on the stoveop over medium-low heat, stirring often. Add a splash of broth to loosen if needed. Avoid bringing it to a rapid boil, especially with dairy. Low and slow is the key to keeping it smooth and creamy.

Helpful Tips:

Cut everything proportionally. I like to finely dice the mirepoix (onions, carrots, and celery) and keep mushrooms, potatoes, and bacon larger to get a nice bite.
Too much bacon grease? If your bacon renders more fat than you'd like, feel free to drain off a bit before adding the veggies. You want just enough left in the pot to saute everything and soak up that smoky flavor without making the soup overly greasy.
Saute mushrooms until golden. Let the mushrooms really cook down and caramelize a bit in the bacon fat. This builds flavor and prevents a soggy texture. I like to saute until I see some brown on them.
Blend just a bit for creaminess. A quick pulse with an immersion blender gives the soup a velvety texture - but don't go wild. You still want to keep those chunky bites of potato and mushroom for that cozy, rustic feel.

Troubleshooting Tips:

Yogurt curdled? To prevent the Greek yogurt from curdling when added to the hot soup, make sure the heat is low and temper it first. That means stirring a ladle of hot broth into the yogurt to warm it up gradually - then stir it all back into the soup. This helps everything blend smoothly without separating.

Soup too thick or too thin? If the chowder thickens more than you like as it sits, just add a splash of warm broth to loosen it up. On the flip side, if it feels a little runny, let it simmer uncovered for a few more minutes or mash a few potato cubes to thicken naturally.

Nutrition

Cashew Garlic Zucchini Pinwheels

Cashews. Garlic. Cilantro. All of the best flavors wrapped in browned zucchini. This makes a great appetizer and is an awesome crowd pleaser.

This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See my full DISCLOSURE for details.

It feels like spring time in my neck of the woods and that always gives me mixed feelings....mostly because I'm a mom. Because spring time means my kids will soon have yet another grade completed and will be one year closer to leaving our nest and making it out in the real world.

In a way, I feel more sad about the school year coming to a close than when New Year's rolls around. Fresh air, blossoming trees, and birds chirping is yet another reminder that my children are a year older,a year smarter I hope, and I'm a year wiser I hope.

But spring time is also a gentle reminder to plant those seeds for a prolific summer garden. And even if growing your own crops isn't on your to-do list, farmers far and wide are doing just that so look for summer squash at a farmer's market near you.

Zucchini is such a versatile vegetable, wouldn't you agree? It can be added into sweet treats like brownies and breads, and can also be made into savory appetizers such as this one. There's so many different ways to prepare zucchini that even with an overabundance of this summer squash, you can be creative and make yet another dish.

Cashew Garlic Zucchini Pinwheels

What I love the most about these pinwheels, is the cashew and garlic filling. To maximize health benefits of cashews, I suggest taking the extra step of soaking and dehydrating them first. As strange as it sounds, soaking nuts actually enhances nutrient bio-availability and increases enzyme action. It's not difficult to do, just some thinking ahead and an extra step. Having said that, feel free to skip this step and use regular cashews if that's all you have.

Soaking Cashews

Cover cashews with filtered water so that all nuts are completely submerged. Add ½ tablespoon of Celtic Sea Salt. Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours. Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.

I use THIS dehydrator but an oven can also be used. Just keep in mind that it's important to dry nuts and seeds at low temperatures to preserve the fragile nutrient profile so 150F degrees is the maximum heat that you'd want to use. Most ovens come preset with a low temperature closer to 200F degrees so you may need to consult your oven manual to override that base temperature. I typically have a "Nut Day" where I soak all my nuts (our favorites are pecans, cashews, and almonds) in separate bowls and then dehydrate them all in one shot. This way, I have nuts ready to go whether to eat them by the handful or be used in recipes.

These directions are adapted from Nourishing Traditions by Sally Fallon. I recommend getting a copy for reference to traditional eating.

I hope you'll get to try these pinwheels while zucchini is still plentiful.

Printable Recipe

Cashew and Garlic Zucchini Pinwheels - flavorful appetizer and a sure crowd pleaser

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5 from 2 votes

Cashew Garlic Zucchini Pinwheels

Garlicky cashew and cilantro filling in browned zucchini sliced.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

2 zucchini, sliced lengthwise into ¼" slices
1 tablespoon butter
1 ½ cups raw whole cashews
1 bunch cilantro
6-8 garlic cloves
2 tablespoons sour cream
1 tablespoon olive oil + more as needed
½ teaspoon real salt

Instructions

Heat the butter in a large frying pan over medium-high heat until lightly browned. Arrange zucchini strips on pan and cook until browned (2-3 minutes). Flip and cook the other side (additional 1-2 minutes). Set aside on paper towels to absorb excess fat. Continue with the remaining zucchini strips.
In a food processor, pulse cashews, cilantro, garlic, sour cream and salt to combine well. Pour olive oil through spout and continue to pulse until it forms the consistency of thick paste. Add more olive oil as needed.
Spread about 2 tablespoons of cashew mixture on each strip and carefully fold over to create a pinwheel. Do this for the remaining zucchini strips.
Best eaten immediately but can be refrigerated up to 3 days.

Notes

Soaking Cashews (optional)
Cover raw cashews with filtered water so that all nuts are completely submerged. Add ½ tablespoon of Celtic Sea Salt. Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours. Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.

Ground Beef and Kale Soup (Instant Pot) VIDEO

This Ground Beef and Kale Soup is hearty and loaded with potatoes, ground beef and nutritious kale. The best part is that this soup makes a quick and easy dinner with 4 minutes of cooking time.

Pressure Cooker Ground Beef and Kale Soup (Instant Pot)

Ever since Olive Garden's infamous Zuppa Toscana became a usual choice, dozens of copycat versions came bursting forth on the internet. The real Zuppa Toscana uses Italian sausage, which if you're avoiding junk in your home like I am, can get quite pricey for a clean variety.

Instead, I've found that using ground beef with particular seasonings can still achieve that hearty Tuscan flavor typically found in Zuppa Toscana.

Bacon is optional.

Omitting bacon from the soup saves time and money. If using bacon, make it using your preferred method (mine -- baking it on the rack in the oven at 425F degrees for 30-40 minutes). The problem I keep running into hungry people devour it straight off the pan before I have a chance to chop it up for the soup.

This soup is amazingly delicious with the bacon but no worries if none is on hand. There's plenty flavor in the soup without it.

Pressure Cooker Ground Beef and Kale Soup (Instant Pot)

This soup is not only hearty and delicious but also very easy to make. Filled with chunks of russet potatoes, flavorful ground beef, and fresh kale, this soup is a much more economical adaptation to the traditional Zuppa Toscana. The purposeful addition of the bone broth adds more nutrients and flavor to the soup.

The best part is that after initial sauteeing and cooking of the ground beef, the cooking time for the soup is only 4 minutes in the Instant Pot. I know that does sound deceiving considering that you still have some prep work to do beforehand. However, for an easy weeknight meal, this Ground Beef and Kale Soup does extremely well for an easy and nourishing dinner.

Can I use frozen ground beef in Instant Pot?

Short answer, yes. I've often used frozen ground beef in this soup with great success. If you ever find yourself in a tizzy at 5 o'clock, do this:

Place your package of ground beef (provided that it's sealed well) in a bowl of room temperature water.
Meanwhile, start working on sauteeing onions. That'll buy you some time for the thawing of the ground beef.
As soon as the onions are translucent and turning golden brown, add ground beef, even if it's still mostly frozen. It will help to clear the pot by moving the onions to the sides.
As the beef is cooking, start breaking it up, exposing frozen bits to the heat. Turn the beef over and scrape the cooked bits off (they should release easily).
Do this until the all of ground beef is thawed and cooked almost completely.

Helpful Items for this Pressure Cooker Ground Beef and Kale Soup

Instant Pot - you can use whatever pressure cooker you have but we love our Instant Pot. The older models have definitely dropped in prices but still do a great job at making healthy and delicious meals quickly.
Glass Lid - I love these lids and have 2. Technically, you can use whatever lid you have from other pots that fit Instant Pot but these lids make any pressure cooking easier. Use this instead of the Instant Pot cooking lid after you add the kale and cream. It allows the steam to escape so the soup won't be overcooked.

Printable Recipe

Pressure Cooker Ground Beef and Kale Soup - with 4 minutes cooking time, this soup makes a quick and easy dinner and full of nutrition. Hearty and loaded with potatoes, ground beef, and nutritious kale.

Print Recipe

4 from 19 votes

Pressure Cooker Ground Beef and Kale Soup

Hearty and delicious, this soup comes together quickly and easily in the Instant Pot or your favorite pressure cooker.

Prep Time30

Cook Time4

Total Time44

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 412kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 12 oz bacon (optional)
2 tablespoon butter, ghee, lard or tallow
1 medium onion chopped
1 ½ lb ground beef
3 garlic cloves minced
1 ½ teaspoon dried oregano
1 teaspoon dried basil
1 ½ teaspoon red pepper flakes
2 teaspoon sea salt
3 quarts bone broth (or water)
5 russet potatoes diced
1 pint heavy cream
1 bunch kale leaves coarsely chopped

Instructions

(Optional) Cook bacon whichever way you feel most comfortable that will give you bacon crumbs. I prefer to cut them crosswise with kitchen shears and spread the pieces on the baking sheet to bake at 350 F degrees for 30 minutes.
On Instant Pot, press the sauté button and allow to warm up. When 'hot' is displayed on the screen, add cooking fat and chopped onions. Cook until translucent, stirring occasionally.
Add ground meat, garlic and all spices. Continue to sauté , breaking up the beef until it's almost fully cooked and all the spices are incorporated.
Bacon should be done by now, if using. Remove it from the oven and reserve the fat for other uses.
Add chopped potatoes and cooked bacon to the ground beef mixture directly into the Instant Pot.
Add enough broth or water to the 1.4L (3 quarts) mark and give it a quick stir.
Close the lid, set the valve to sealing position and set to manual for 4 minutes cooking time.
When the cycle is complete, do quick pressure release until safety pin is completely down.
With caution, open the lid, add chopped kale and cream. Give a quick stir once more and season with salt if needed.
You can close the lid back and keep it set to Keep Warm until ready to enjoy. Garnish with extra parmesan just before serving.

Video

Notes

| Nutritional Information Disclaimer |

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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