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Author: Christopher Hudgens

30-Minute Turkey Noodle Soup

2 tablespoons olive oil 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots) 1 cup celery, sliced thin (about 2 stalks) 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion) 2 garlic cloves, minced 64 ounces (8 cups) low-sodium turkey or chicken broth (see Tip below) 2 teaspoons fresh sage leaves, finely chopped 1 to 2 teaspoons fresh rosemary, finely chopped to taste 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) 1/2 teaspoon dried oregano 1 teaspoon freshly ground black pepper, or to taste 12 ounces wide egg noodles (or your favorite noodles or...

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Upside-Down Banana Bread Cake

Topping 1/2 cup unsalted butter 1 cup light brown sugar, packed about 2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick) Cake 1 large egg 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted) 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas) 1 cup all-purpose flour 1/2  teaspoon baking powder 1/2  teaspoon baking soda 1/4 teaspoon salt, or to taste Preheat...

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Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

Cake 1/4 cup unsalted butter, melted 1/4 cup canola or vegetable oil 5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted) 2 large eggs 1 cup granulated sugar 1/4 cup light brown sugar, packed 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 cup mashed ripe bananas (about 1 1/2 large bananas) 1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple) 2 cups all-purpose flour 1 1/2...

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Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip

Sweet Potatoes 2 pounds sweet potatoes, peeled and sliced into 1/2-inch wide strips 1 1/2 to 2 tablespoons coconut oil, in the liquid state (melt if necessary) 2 teaspoons curry powder, or to taste 1 teaspoon salt, or to taste 1 teaspoon pepper, or to taste 1 teaspoon cilantro or Italian flat-leaf parsely, finely minced; optional for garnishing Dip 4 ounces (1/2 cup) Greek yogurt (I used 0% fat) 1/2 cup grated seedless English cucumber, grated on the coarsest blade of a box grater and wrung out 1 teaspoon salt, or to taste 1 teaspoon pepper, or to taste 1/2 teaspoon dried...

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Lemon Rosemary Coconut Oil Roasted Vegetables

2 cups baby carrots or trimmed carrots 1 cup Brussels sprouts, halved 1 cup green beans, trimmed 1 cup broccoli florets about 4 tablespoons coconut oil, divided; melted or softened 2 tablespoons fresh rosemary, chopped juice of half of one lemon salt and pepper, to taste Preheat oven to 425F. Line a baking sheet with cooking spray. Place vegetables on tray. Drizzle with 2 tablespoons melted coconut oil Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway...

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