Starting again

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It's been a minute since I last blogged. 6 years, actually 🫢 . Back in 2018, I took a job with a wonderful company that focuses on virtual Diabetes Prevention & Treatment, called Omada Health,  and I worked there for 5 1/2 years. Through the Pandemic, and through planning my daughter's Bat Mitzvah. I met amazing co-workers from all over the country and got a lot of experience coaching a variety of different clients. But this summer I decided it was time for a change.

I am super excited to be re-launching my Private Practice. JG Wellness is ready to start supporting clients and helping people reach their health & nutrition goals. I'll be able to see clients virtually and in person based on appointment availability. 

In the meantime, while I haven't shared recipes over the last 6 years, I HAVE been cooking. The kitchen is my happy place, and I am constantly experimenting with flavors and ingredient substitutions to make delicious, healthy, gluten & dairy free meals for the entire family - hence the name of this blog, Health Kitchen R & D. The R & D stands for both Registered Dietitian, as well as Research and Discovery - both my passions! My goal is to post more frequently (weekly maybe?) What recipe are you interested in checking out? Make your recipe request by clicking here.

With the temperatures about to start cooling down, I am excited to get back into soup season. I love being able to get all of the nutrients I need in one bowl, and have it warm me up at the same time. This week I created a Turkey Sweet Potato Kale Soup that is loaded with flavor while providing sustainable energy. The turkey & beans provide a nice serving of protein, the sweet potatoes are loaded with Vitamin A & Beta Carotene, and the kale is great source of potassium, folate, fiber, and calcium. Enjoy!

Turkey Sweet Potato Kale Soup

Dairy Free, Gluten Free

Ingredients (choose organic and locally sourced when available)
  • 1 pound ground lean turkey 
  • 2 tbsp extra virgin olive oil
  • 4 cloves minced garlic (QUICK TIP - purchase jarred minced garlic and simply spoon out what you need)
  • 1 sweet/vidalia onion, chopped
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 small sweet potato, diced
  • 6 sun dried tomatoes, chopped
  • 1 tbsp tomato paste
  • 2 tbsp paprika
  • 2 tbsp dried parsley
  • 1 tsp dried thyme
  • salt to season
  • 4 cups vegetable broth
  • Cashew Cream (combined 1/4 cup cashews with hot water for 10 minutes, drain; blend cashews with 1/4 cup water + juice of 1 lemon)
  • 1 cup Great Northern or Cannellini Beans
  • 4 cups chopped kale

Instructions

**QUICK TIP: prep all of your ingredients before you get started so you can cook more efficiently! Use that cutting board and chop up your veggies, and measure out your spices (they all go in at the same time so you can add them to 1 bowl for ease)
  1. Heat stock pot or dutch oven, and add 1 tbsp olive oil. Add ground turkey, and cook until cooked through. Remove ground turkey to be re-added later.
  2. Add 1 tablespoon of olive oil, and sauté garlic, onion, celery, sweet potato, and sun dried tomatoes for 5-7 minutes, or until tender. 
  3. Add tomato paste, paprika, parsley, thyme, and salt.
  4. Add vegetable broth and cook for 10-15 minutes, until vegetables are cooked through.
  5. Add Cashew Cream and chopped kale. 
  6. Add cooked ground turkey and beans into soup. Cook for 5 minutes to combine. Salt to taste. 
  7. Makes 6 servings. 



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