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RA Natural Way

Sharing what I have learned about treating chronic pain, arthritis, fibromyalgia and indeterminable autoimmune disorders in the most natural way possible while maintaining a positive attitude. Hope. Faith. Love. Yoga. Travel.

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dairy-free

Caldo verde (gf) (df)

Today was the last day of my Christmas vacation and it was hard to get moving this morning. While the Arctic Outbreak hasn’t reached Florida yet, I decided it was best to get outside and enjoy the beautiful weather! For the first time in years, I rode my bike to the nearest Publix shopping center. It was 6 miles round trip and I found that it was a lot more challenging to balance the bike when the basket was loaded up with food!

I did find a new Publix Aprons recipe to try! Caldo Verde is a popular Portuguese soup, traditionally made with collard greens and meatless. Pubix has their version and now I’ll show you mine!

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Time: 40 mins

Ingredients:

  • 3-4 links of Italian sausage (I used chicken sausage)
  • 1 (32 oz) container reduced-sodium chicken broth (I used a vegetarian version)
  • 3 large potatoes, chopped
  • 1 lb kale
  • I added: 1/2 cup of diced yellow onions and 1 cup of sliced portobello mushrooms

Cut sausages into 1/2-inch pieces and cook 4-5 minutes on medium in a stock pot. Add broth and chopped potatoes (and onions if you choose). Reduce heat to medium-low; cook 18-20 minutes or until potatoes begin to soften.

Stir in kale (and optional mushrooms); salt and pepper to your liking, and cook 10-12 more minutes or until kale and potatoes are tender.

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This made so much food! I decided to freeze some and save it for a cold winter night!

Stay warm America!

Enchiladas (df) (gf)

My boyfriend surprised me recently by buying ingredients for dairy-free, relatively healthy enchiladas. I love Mexican food and I can usually modify most of it for a healthier version. I wasn’t sure how this dish would turn out… but it came together nicely!

Our Ingredients:

  • 1 lb of lean, organic ground turkey
  • 2 cans of enchilada sauce, spicy or mild (organic if possible)
  • 1/2 cup onions
  • 1 1/2 cups shredded vegan cheddar cheese
  • 1 package corn tortillas

First, pre-heat the oven to 375F. I chose the smaller Pyrex dish because we had smaller tortillas to work with (we would have preferred larger ones). We poured enchilada sauce along the bottom of the pan to help keep the enchiladas from sticking. In a 10-inch skillet, cook the ground turkey and mix in previously sautéed onions. Cook thoroughly; drain.

Spoon the meat into the tortillas and tightly roll. Fit together in Pyrex dish. Pour the rest of the enchilada sauce on top. Bake 10-15 minutes, add cheese and bake another 5 minutes.

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I added a healthy salad: mixed greens, carrot, mushrooms, tomatoes, oil and vinegar.

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IMG_3404editThese turned out pretty Yummy!

Peanut Snowballs (v, df, gf)

Borrowed from Georgia Kate's Kitchen!

These look so good! I want to make these for my family! I’ll have to play with the recipe a little because these are definitely an indulgence!

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