A Great Recipe to Modify to Suit Your Health Needs
It can sometimes be tricky coming up with new recipes that leave you feeling satisfied, yet keep you on track with your vow to live a healthy lifestyle. But what I’ve found is how easy it can be to find a satisfying-looking recipe on the web and make workable substitutions to fit your health needs.
Here is a comforting-looking stew from glutenfreegoddess.blogspot.ca that would be a great recipe for such substitutions:
Karina’s New Mexican Stew with Ground Turkey + Green Chiles from Gluten Free Goddess
Ingredients:
1 lb. fresh ground turkey, chicken or pork (I prefer organic and non-GMO fed)
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut squash, diced (I would substitute celery and green beans here)
2 large or white gold potatoes, peeled, diced (Turnip would be a great option)
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth- or vegan broth (Again, organic preferred)
Sea salt and ground pepper, to taste
For serving:
Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
1-2 teaspoons raw sugar or raw agave nectar, as needed (I would omit this altogether, but you can also use a little stevia or cut back on the hot spices a bit).
Instructions:
First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer’s instructions until done.
About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.
Link To Original Recipe
**If you’re following a ketogenic diet in an effort to reverse and stop disease symptoms, you can substitute some or all of the root vegetables for veggies that have a lower carbohydrate content such as celery, green beans, cauliflower, broccoli or any other non-starchy veggie that you have in your fridge. If the vegetables have a quicker cook time, you can always add them part way through the cooking process.
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.
