Cantaloupe Gazpacho with Prosciutto

I first experienced a watermelon gazpacho in 2002 in Sedona, Arizona at a restaurant called The Secret Garden. I have no idea if their menu still includes watermelon gazpacho, but with a quick Google Search, it appears to still be in Sedona. Then a few weeks back at our favorite restaurant in SLO County, Thomas Hill Organics in Paso Robles, we had a DEVINE Cantaloupe Gazpacho that I instantly knew needed to be recreated. 
Pictured here is the Cantaloupe Gazpacho from Thomas Hill Organics.

Cantaloupe Gazpacho with Prosciutto

cleaneatingwithkatie
The sweetness of the cantaloupe paired with the salty and savoriness of the prosciutto and with the herbs packs this soup with flavor. It's so simple and yet it feels very fancy.
Prep Time 15 mins
Cook Time 5 mins
Course Side Dish, Soup
Cuisine American
Servings 4 people

Ingredients
  

  • 1 large cantaloupe rind removed, seeded, & cubed
  • 4 mint leaves
  • 4 tsp extra-virgin olive oil garnish
  • cilantro leaves optional garnish
  • 4 pieces prosciutto garnish

Instructions
 

  • Add the cantaloupe and mint leaves to a high-speed blender. Blend until the consistency is very smooth. 
  • Refrigerate the cantaloupe mint mixture for at least one hour before serving. 
  • Before serving, heat a dry non-stick skillet over medium heat. Add prosciutto to the pan to crisp. Once it crisps up, turn over to crisp the other side. Allow to cool. 
  • Before serving, portion out the chilled cantaloupe gazpacho into four bowls. Drizzle with olive oil, add a few cilantro leaves, and one piece of crisped prosciutto to each bowl.
Keyword cantaloupe, cantaloupe gazpacho, gazpacho
Here is my copycat version of Cantaloupe Gazpacho.

Low-FODMAP Chili

What’s a FODMAP? It’s not a fad diet or something that everyone needs to try. I recently began working with a Gastroenterologist on solving some digestion problems, specifically SIBO, or small intestine bacterial overgrowth. Part of this process means going on a low-FODMAP diet for about 5 weeks. 

FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols. These types of carbohydrates that are not absorbed properly in the gut, which for some, can trigger symptoms like bloating, gas, & abdominal discomfort. 

I am having to navigate restaurants and cooking while doing the low-FODMAP diet and I decided that I really wanted chili, but that means no onions, garlic, & celery, which are staples in my chili. It took some creativity, but I think I created quite a winner.

Low-FODMAP chili

cleaneatingwithkatie
While working on healing my SIBO, I needed to try a low-FODMAP diet, which meant removing some staples from my typical chili recipe (onions, garlic, & celery). Regardless of whether or not you are low-FODMAP, this chili recipe is tasty and will be a nice addition to your recipe repertoire.
Prep Time 15 mins
Cook Time 50 mins
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Chili Ingredients

  • 7 oz organic tomato paste
  • 18 oz diced organic tomatoes
  • 1 cup bone broth
  • 2 lbs grass-fed ground beef ground meat of any type will do
  • 4 large carrots diced
  • 1 yellow bell pepper diced
  • 4-5 kale leaves destemmed and coarsely chopped
  • 2 serrano peppers thinly sliced
  • 2 tbsp cilantro, chiffonade
  • 1 tbsp grass-fed butter
  • 6 yukon gold potatoes, baked optional

Spice Blend

  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • ½ tsp coriander
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • 1 tsp chili powder

Instructions
 

  • Add butter to a large soup pot and melt. Then add carrots and bell pepper and sauté over medium high. 
  • Add diced tomatoes, tomato paste, one of the serrano peppers, and broth to mixture and stir well. Add spice blend, stir again. 
  • Add in the ground meat, crumbling it in as you add it.
  • Stir everything together and reduce heat to medium-low. Cook for about 35 minutes. Add the kales leaves and about half of the chopped cilantro into the soup pot about 15 minutes before it's done cooking. 
  • If desired, serve on top of a baked potato and garnish with cilantro and remaining sliced serrano peppers. If not using a baked potato, serve in a bowl and add garnishes.
Keyword chili, gluten-free, grain-free, low-FODMAP chili, paleo chili

Tomatero Farm Box Soup

Sometimes when you pick up the farm box, you realize you have more veggies than you can quickly eat. While organizing farm box pickups with Tomatero Farm during shelter in place, I made another round of Farm Box soup. I make soup year round, although I know not everyone thinks soups sounds appealing in warmer weather, but in equatorial countries all over the world, they eat soups, stews, and spicy foods to help them break a sweat and cool down. I learned that in Jamaica 🇯🇲 back in ‘07!

Anyway, here is a rough recipe for this soup – but I urge you to use what you have on hand!

Tomatero Farm Box Soup

cleaneatingwithkatie
When you have more vegetables than you know what to do with after a farm box pick up, soup is a great way to keep the veggies from going to waste.
Prep Time 15 mins
Cook Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 1 med leek sliced
  • 3 med carrots sliced
  • 3 med zucchini sliced
  • 24 oz puréed tomatoes
  • 1 lb ground pork pasture raised
  • 1 lb ground beef grass fed and finished
  • 3 tbsp Italian spice blend
  • 1-2 cups beef bone broth
  • 10 kale leaves destemmed and coarsely chopped
  • 2 tbsp basil chiffonade
  • sea salt to taste
  • fresh ground pepper to taste
  • red pepper flakes optional

Instructions
 

  • In a large stock pot sauté the leeks in butter. After they become aromatic and fragrant, add in the carrots, zucchini, bone broth, puréed tomatoes. Adjust heat to medium-high.
  • While the vegetables are cooking, use your hands to mix the beef, pork, and Italian spices. Form into meatballs and then add to the soup pot.
  • Cook on medium heat for about 20 more minutes. Add in kale and continue cooking for another 5 minutes.
  • Before serving, top with some fresh basil and enjoy!
Keyword farm box, soup

A slightly different version of Tomatero Farm Box soup. Each farm box is different, so each soup will be too!

Hearty Turkey, Vegetable, and Lentil Soup

This soup was created with liver health in mind. Midway through my chemotherapy treatment for Breast Cancer, my liver enzymes were too elevated to continue treatment. We had to postpone treatment for at least one week to make sure that my liver was healthy enough to process the chemotherapy. At that time I was in school to become a Nutrition Consultant and I knew there were things that I could do to “Love my Liver”, so I went home and made some BIG changes to my diet for that week and well, IT WORKED! I went back the next week and my enzyme levels were low enough to continue with chemotherapy. Here is one of the recipes that I made for the “Love my Liver” week.

Hearty Turkey, Vegetable, & Lentil Soup

cleaneatingwithkatie
This recipe was created with liver health in mind to help my liver during chemotherapy. Whether or not you'd like a little extra support for your liver, I'm confident that this soup will be a crowd pleaser.
Prep Time 14 hrs
Cook Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Soup Ingredients

  • cups green lentils soaked overnight
  • 1 jar diced tomatoes
  • 24 oz bone broth chicken or turkey
  • 2 tbsp grass-fed butter
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 3 small summer squash diced
  • 1 bell pepper diced
  • 6 med carrots diced
  • 6 kale leaves destemmed and coarsely chopped
  • 1 lb pasture-raised ground turkey

Spices

  • ½ tsp dried basil
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • Rinse lentils and let soak overnight. Rinse again until water runs clear before adding to the stock pot.
  • In a stock pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and all veggies except the kale to the pot. Then add ground turkey and stir.
  • Bring to a boil and then reduce heat to a simmer. Continue simmering for 30-35 minutes. Add kale and cook for about 5-10 more minutes. Serve and enjoy!
Keyword paleo, soup, turkey, vegetable, & lentil soup