A Life Unprocessed - Living The Clean Life

Dinner Recipes A-G

This dish is wonderful in the crockpot - it is flavorful and filling as well!

1 lb ground turkey thigh
4-5 slices turkey bacon
2-3 small acorn squash
1 small yellow onion
2 cups organic portabello mushrooms
2 cups of fresh chopped spinach
1 tsp garlic powder
1 tsp Tony Chacheres creole seasoning (or any other creole type spice)
1/2 cup goat or sheep parmesan

In your crockpot, pour one cup of water in the bottom.  Dice the onion, mushrooms and spinach and set aside.  Chop the turkey bacon into small pieces.  In a skillet, cook the turkey thigh and turkey bacon together until lightly browned.  Add in the onions, spinach and mushrooms and sautee together for about 2 minutes.  Stir in the garlic powered and creole seasoning at this time.  Set this mixture aside.  Cut the acorn squash length-wise and remove all of the seeds.  Lay your squash out and fill each one with the mixture from the skillet - you can stuff the squash very full!  Place the now stuffed squash into your crockpot, stacking them on each other if necessary.  Cook on high for 4 hours or on low for 6-7 hours! (It is possible to bake this dish as well, you can put it in the oven at 375 for 40-45 minutes).  Once the squash are done cooking, sprinkle each one with the parmesan and serve warm!


Very tasty made a day ahead of time as it will enhance the flavor.  Super satisfying comfort food on a cool fall day!

1 butternut squash, peeled, seeds removed, cut into 1 inch chunks
1 large onion, chopped
2 tablespoons olive oil
4-5 organic apples, peeled and cut into chunks
4 cups vegetable stock, GF
1 cup rice milk
1/4 cup coconut milk
dash of nutmeg
dash of sea salt

In Dutch oven or large pot, sautee onion until soft (about 5 minutes).  Add squash, stock, apples, rice milk, coconut milk and nutmeg.  Cover and bring to a boil...reduce heat and simmer for about 25 minutes. Remove from heat and puree in a blender (or you can use a handheld blender) until smooth and creamy.  Add salt to taste.  Before serving, add Millet (recipe below) to the bottom of the bowl, pouring the soup over the top to make it extra hearty!

MILLET WITH PUMPKIN SEEDS:
1 cup millet
2 cups water or vegetable stock
1/4 tsp sea salt
1 tbsp olive oil
1/2 tsp apple cider vinegar
1/4 cup roasted raw pumpkin seeds

Heat oven to 350. Spread pumpkin seeds out on a cookie sheet and dry roast for about 5 minutes. Remove and let cool. Rinse and drain millet.  Place millet in pan on low-medium heat and dry roast for about 5 minutes....stir occasionally.  Add water/stock, sea salt.  Cover and reduce heat for about 25-30 minutes (until water is absorbed).  Let millet cool a bit, then add the olive oil and vinegar...fluff with fork and stir in pumpkin seeds.

*Serves 6
1 lb ground
bison
2 tbsp olive oil
1 zucchini, unpeeled, quartered lengthwise and sliced
1 stalk celery, chopped
1 large carrot, chopped
1 cup yellow onion, chopped
2-3 cloves garlic, minced
2 cans (14 oz) kidney beans, drained & rinsed
1 can (14 oz) whole tomatoes, coarsely chopped, with juice
1 can (14 oz) tomatoes in thick puree
1 cup vegetable stock or broth (GF)
1 tbsp chili powder
1 tbsp unsweetened cocoa powder
1/2 tsp dried oregano
1/2 tsp ground cumin
2 drops hot sauce (GF) optional
1/2 tsp sea salt
fresh ground pepper

In a Dutch oven over medium heat, warm olive oil.  Add zucchini, celery, carrot, onion, garlic and
bison meat.  Saute and stir until meat is cooked and veggies are tender, about 6 minutes.  Add remaining ingredients.  Bring to a boil.  Reduce heat to low heat and simmer, uncovered, until flavors are blended, 45 minutes to 1 hour.  Ladle into bowls and serve hot.

Serves 4
2 lbs wild salmon
1 bunch cilantro
1/2 cup tomato
juice from 1 lime
garlic clove
1/4 cup raw cashews

Put all ingredients except fish in a blender or food processor....pulse until smooth.  Set aside.  Bake salmon at 400 for about 12 minutes (time may vary depending on thickness of fish...approx. 10 minutes per inch).  Spread blender mixture over salmon and serve.

 1 head cauliflower
2 TBSP organic grass fed butter
3 chicken sausages, chopped into small pieces. Pick your favorite flavor; Sweet Italian, Andouille (spicy), etc. Use chicken sausage without pork casing.
1/4 cup fresh spinach, finely chopped
1/4 cup kale, finely chopped
1 tsp herbs  (Italian herbs; oregano, thyme, rosemary, basil, sage) chose all or just your favorites!
1/2 tsp garlic powder
salt & pepper to taste
*dash chili powder (optional)

*add any other veggies or spices that you love!

Using a food processor, pulse cauliflower heads into fine pieces resembling rice, not mushy!  Melt the butter in a large saucepan over medium heat and add the cauliflower.  Cook cauliflower for about 5 minutes, stirring frequently.  Add sausage, spinach, kale and mix well. Turn heat to low and add seasonings and cook another 5 minutes, continue to stir frequently.

*Serves 4
2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup Braggs Amino Acids (this is a substitute for soy sauce)
2-3 drops of stevia
1 bay leaf
 black pepper
8 skinless bone-in chicken thighs
2 tsp paprika
1 cup long grain brown rice
1 large head bok choy, cut into i inch strips
2 scallions, thinly sliced

In a slow cooker, combine onions, garlic, vinegar, amino acids, stevia, bay leaf, 1/4 tsp pepper.  Place chicken on top and sprinkle with the paprika.  Cook, covered until chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.  Cook the rice according to package directions.  Ten minutes before serving, turn cooker to low setting (if it has been on high),gently fold in the bok choy and cook, covered until tender...about 5 minutes.  Serve with the rice and sprinkle with the scallions.  SO EASY!

1 tbsp olive oil
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh flat-leaf parsley, chopped
4 chicken cutlets
1 tsp sea salt
1 tsp pepper
3/4 cup marinara sauce
1/4 cup shredded mozzarella cheese ( we prefer goat mozzarella)
8 tsp freshly grated parmesan
cheese (we prefer Pecorino Romano, sheeps milk's cheese from Italy)
1 tbsp unsalted butter (organic) cut into pieces

*Stir the oil and herbs to blend.  Brush both sides of cutlets with herb oil and then sprinkle with salt & pepper.  Heat a large, heavy, oven-proof skillet over high heat.  Add cutlets and cook until brown....1-2 minutes per side.  Spoon the marinara sauce over the cutlets.  Sprinkle 1 tbsp of the mozzarella over each cutlet, then 2 tsp of parmesan cheese over each.  Dot with butter and bake in a hot oven (500) until cheese melts and chicken is cooked through.. about 20 minutes.

3 lb chicken (pieces, bone-in, skin on)
1/2 tsp sea salt
1/4 tsp fresh pepper
2 tsp olive oil
1 lemon, thinly sliced
1/2 cup pitted kalamata oilves (GF)

Heat oven to 400.  Season chicken pieces with salt & pepper.  Heat 2 tsp of olive oil in skillet over medium heat and brown chicken on both sides, about 5-6 minutes per side.  Transfer to rimmed baking sheet and cook for about 15-20 minutes until chicken is cooked through.  In the skillet, add lemon slices and cook until golden, 1-2 minutes.  Mix in the olives until warmed through and serve over the chicken.


4 cups organic vegetable broth
1 1/2 lbs zucchini (seeded, not peeled, cut into chunks)
1 yellow onion, sliced
3-4 cloves garlic, chopped
sea salt & pepper
1 cup packed fresh basil leaves
Swirl of cream for garnish (optional)

In a large sauce pan, bring broth to boil.  Add zucchini, onion, garlic, salt & pepper.  Return to boil. Lower heat to simmer, partially cover and cook for about 12 minutes until zucchini is soft.  In small batches, puree soup in blender until smooth.  Refrigerate until chilled.  Just before serving, remove 1 cup of the chilled soup and add to blender with the basil leaves. Puree until blended.  Add back to the remaining soup...serve chilled.  Garnish with a small swirl of cream if desired.

So easy and a wonderful blending of flavors!
*about 2 servings
1 pound of fresh wild caught Cod (you could substitute Halibut)
1/2 onion, sliced and chopped finely
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, chopped finely
1-2 tbsp capers, rinsed & chopped
1 1/2 tsp oregano
1 tsp balsamic vinegar
Brown rice
Sauteed spinach (optional)

Prepare Brown Rice. (see Grains for cooking details)
Heat oven to 450.  Rub Cod with olive oil, sea salt & pepper.  Place on cooking sheet and bake in oven for about 15-18 minutes. Heat 1 tbsp olive oil in pan, add onions and cook about 1-2 minutes.  Add cherry tomatoes and cook for 2 more minutes.  Add the olives, capers, oregano and pepper.  Stir in balsamic vinegar. Serve warm over Cod and rice.

*We also added a little sauteed spinach and placed it under the rice....tasty way to get your greens!

Excellent for breakfast, lunch, or dinner...hot or cold!!
*Serves 4-6
1 10 oz pkg. frozen chopped spinach, thawed
1 tbsp olive oil
1 cup onion, chopped
1/4 lb mushrooms, sliced (optional)
1/2 cup plain goats milk yogurt
4 eggs, beaten
4 oz hard goat cheese
1/2 tsp sea salt
1/8 tsp fresh ground pepper
2 tbsp parmesan cheese (optional)
Place spinach in strainer and press out liquid.  Saute onions (and mushrooms if using) in olive oil until tender.  In medium bowl, combine all ingredients.  Pour into a lightly greased 8" pie plate or quiche pan. Sprinkle top with parmesan cheese if desired.  Bake at 350 for about 30 minutes until top is golden or until a toothpick inserted comes out clean.  Let stand for 5-10 minutes before serving.

*This is a great recipe to double and keep on hand....SO EASY!
serves 4
4 quart size freezer bags
2 lemons
2 28 oz cans diced tomatoes
1 tsp thyme
2 tbsp capers
4 large chicken breasts ( or you can also use 1-2 chicken legs and thigh per bag)
olive oil

Slice lemons, thinly.  Combine tomatoes, lemon thyme, capers.  Divide ingredients between the 4 bags...add the chicken.  Freeze.  To cook, remove from bag and place on baking sheet.  Drizzle with a little olive oil and bake at 400 for about an hour.

*serves 4....yummy and EASY!
4 quart size freezer bags
1 16 oz jar roasted red peppers, diced
2 bunches of scallions, sliced
2 garlic cloves, minced
2 lbs frozen peeled shrimp
crumbled goat cheese
sea salt & lemon pepper
2 tbsp olive oil
brown rice or quinoa (optional)

Place cut peppers, shrimp, sliced scallions, olive oil, 1 tsp salt and lemon pepper in a bowl, mix together.  Divide into the 4 bags and top with a sprinkle of goat cheese (about 2 tbsp each).   Freeze.  To cook, remove from bag, bake at 400 for about 20 minutes.

*Can be served over brown rice or quinoa.