(DISCLAIMER: Post contains affiliate links.)
SHEPHERD’S PIE BOWLS
(c=cup; T=tablespoon; t=teaspoon)
Serves 8
INGREDIENTS:
MASHED POTATOES:
4 lg. baking potatoes, peeled, quartered lengthwise and sliced thin
½ block of organic soy-free vegan butter
Unsweetened plant milk
Sea salt and black pepper to taste
MEAT + VEGGIE TOPPINGS:
2 lb. organic pasture raised ground turkey or chicken (Imperfect Foods is a great source for affordable pastured poultry and they deliver to your door - you can even do an auto order!)
12 oz. bag of frozen peas + carrots
Splash of filtered water
3 T organic soy-free vegan butter
Sea salt and black pepper to taste
INSTRUCTIONS:
Boil potatoes until they are fall-apart tender. Strain then place back in the pot. Mash with butter then add milk until you’ve reached your desired consistency. Season to taste with salt and pepper then cover and keep warm while you cook the meat and veggies.
Heat a large skillet over medium-high heat. Spray with oil then cook meat with salt and pepper until browned on all sides. Taste and adjust seasoning by adding more salt or pepper if needed then keep warm while you make the veggies.
Place frozen veggies, water and butter in a skillet and sauté with salt and pepper until veggies are cooked through. Taste and adjust seasoning by adding more salt, pepper or butter if needed.
Build your bowls by putting the mashed potatoes on the bottom and topping with meat and then veggies.
CHICKEN + BLACK BEAN ENCHILADA SKILLET
(c=cup; T=tablespoon; t=teaspoon)
Serves 8
INGREDIENTS:
2 lbs. organic pasture raised ground chicken
1 small zucchini, quartered lengthwise and sliced thin
1 can of organic black beans, strained and rinsed
1-2 t organic cumin powder
2 jars of gluten free enchilada sauce (about 30 oz. total)
2 packages of almond flour tortillas, cut into 8ths
16 oz. shredded soy free vegan cheddar cheese
Optional garnishes: organic plain unsweetened soy-free vegan yogurt, diced avocado, chopped cilantro, organic hot sauce, etc.
Sea salt and black pepper to taste
INSTRUCTIONS:
Preheat the oven to 450°F and heat an extra-large cast iron or stainless-steel skillet over medium heat until hot.
Coat the bottom of the pan with oil then add the ground chicken with a generous pinch of salt and pepper and cook until browned on all sides.
Add the zucchini and cook until almost tender then add the black beans, cumin and half of the enchilada sauce. Mix well to combine then taste and adjust seasoning by adding more salt, pepper or cumin.
Sprinkle skillet with chopped tortillas then top with half of the remaining enchilada sauce.
Sprinkle with cheese then cover and bake until cheese melts and casserole warms through (about 20 minutes).
Serve with your choice of garnishes.
SPAGHETTI + MEATBALLS:
INGREDIETNS:
MARINARA:
Extra virgin olive oil
1 small onion, diced
8 garlic cloves, minced or pressed through a garlic press
4 cups of canned organic crushed tomatoes Sea salt and organic black pepper to taste
SPAGHETTI + MEATBALLS:
1 box of brown rice spaghetti
2 slices of multigrain gluten free bread (I like to use the ends of the loaf that normally get thrown away) Unsweetened soy-free plant milk (about 2 ½ - 3 T) 2 T finely diced red onion 2 cloves of garlic, minced or pressed through a garlic press 1 large organic pastured egg 1 lb. organic ground meat (turkey or grass-fed beef is my favorite) 1 T nutritional yeast 3 T almond flour Sea salt and black pepper to taste
Optional garnishes: fresh hand torn basil and shelled hemp seeds Extra virgin olive oil
INSTRUCTIONS:
Warm a medium saucepan over medium heat until hot. Coat the bottom of the pan with oil then add onion a big pinch of salt and pepper and cook for about 5 minutes, stirring often, until softened. Add garlic and sauté for about 30 seconds until aromatic. Turn down to low then cover with a lid and cook, stirring occasionally, for about 20 minutes. Taste and adjust seasoning by adding more salt and pepper then keep warm on low while you make the meatballs.
Preheat the broiler and line a baking sheet with unbleached parchment paper. Place gluten free bread in a medium bowl and top with plant milk. Let soak until the bread is softened then break it up with your hands. Add onion and next 6 ingredients and mix well to combine. Check to see that the mixture can be rolled into balls and if so, scoop into even sized portions then roll into balls. (If your mixture is too wet, add more nutritional yeast or almond flour until you can roll your mixture into balls.)
Arrange meatballs on the parchment paper lined baking sheet and drizzle with olive oil. Broil for about 10-15 minutes (depending on the size of your meatballs) until nicely browned and mostly cooked through. Transfer to the pot with the marinara and mix to coat in the sauce. Cover and cook through on low while you make the pasta.
Cook spaghetti according to package instructions then divide evenly amongst 4 pasta bowls and top with spaghetti and meatballs.
Garnish with fresh basil and hemp seeds if using.
NEED MORE HELP IDENTIFYING AND FINDING THE INGREDIENTS MENTIONED IN THIS ARTICLE AT YOUR NEXT GROCERY STORE TRIP?
The 2nd launch of my Flare Free Pantry Makeover Mini Course opens May 1st! There are several new changes happening inside the course - including 3 new national stores added to the grocery list, separate brand lists categorized by store and more snacks, sweets + drinks being added to the grocery lists!
Want to learn more about how the FF Pantry Makeover Mini Course can help you transform your pantry into an anti-inflammatory healing powerhouse so you can make all your favorite meals Flare Free?
Check it out here!
xo,
Laura