Beef and Delicata Squash Soup

Servings: 4–6
Preparation Time: 1 hour, 30 minutes

Ingredients:

• 1 medium Delicata squash
• 1/8 cup coconut oil
• 1 large onion
• 1 tablespoon fresh garlic, minced
• 1 cup carrots
• 1 cup celery
• 1 quart beef broth
• 1 cup water
• 2 cups cooked beef
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon black pepper
• 1/3 cup quick cooking barley
• 1/2 cup fresh parsley, minced

Directions:

Preheat oven to 300 degrees F.

Halve and remove the seeds from the squash, then cut into bite-size pieces (do not peel the squash). Spread the pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes or until the squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between your fingers and add it, along with the sage, salt, pepper, and barley, to the pot. Stir well to combine. Bring the soup to a boil, then lower heat to a simmer. Cover and cook for 30–45 minutes, or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let the parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free, Coconut, Curry, Turkey Meatballs

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 pound ground turkey or beef
• 3 tablespoons almond flour
• 3 tablespoons coconut flour
• 1 egg
• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 2 cups coconut milk*
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Directions:

In a large bowl, combine ground turkey, almond flour, coconut flour, and egg. Mix until well blended and form into 1-inch meatballs.

Place the meatballs on a lightly oiled baking sheet. Bake at 375 degrees F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt, and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free, Meatball Casserole

Servings: 4
Preparation Time: 40 minutes

Ingredients:

• 1 pound ground beef, bison or turkey
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground coriander
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon coconut oil
• 1 spaghetti squash, cooked and strands removed
• 2 cups collard greens
• 1 cup spinach
• 8 ounces ricotta cheese
• 1 onion, sliced
• 1 garlic clove, minced
• 2 Roma tomatoes, thinly sliced
• 1 cup shredded cheese (or dairy-free), optional
• 1 cup pasta sauce

Directions:

In a large bowl, combine ground beef, fennel, coriander, basil, and oregano. Mix and form into 1–2-inch meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8–10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9 x 9-inch baking dish. Mix in collard greens, spinach, ricotta cheese, onions, and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350 degrees F for about 30 minutes.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!