Craving some comfort food on a cold wintry or rainy day! This recipe is for you! MY favorite part about this dish is the dill flavor. I’m a huge fan of dill. The more dill you put in this dish the better it is, at least in my opinion.
If you're looking for a quick yet mouthwatering dish loaded with tender beef, mushrooms in a smooth and rich creamy dill sauce, look no further!
Ingredients for Dill Sauce - Serves 4
1 can Mushroom Soup
1/2 cup greek yogurt
1 medium onion chopped
2 cup mushrooms chopped
2 cloved of garlic minced
1/2 cup white wine or sherry
1 cup chicken broth low sodium
fresh dill chopped as desired
1 package of gnocchi
In a large skillet, over medium-high heat. Generously season with salt and pepper.
Saute onion, mushroom and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
I have found juicing has been really helpful on my journey to healing. One thing I do know is that I can tell a difference when I’m juicing and NOT juicing. My energy levels are one of the largest benefits for me. Getting through my work days without the crashing or coming home and going for a nap and waking up the next day. These scenarios I have noticed only occur less frequently when I am juicing my vegetables and a little bit of fruit.
There are many health benefits when drinking freshly juiced fruits and vegetables, it a great way to add nutrients to your diet that you normally cannot intake in your normal daily food consumption. Fruits and vegetables juices retain most of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer and various inflammatory diseases, like rheumatoid arthritis. Valuable compounds can be found in a variety of f...
This parsley salad is a great addition to any menu. Parsley are often ignored in its popular role as a table It’s refreshing, has wonderful healing properties and quick to put together for one of those hot summer days.
1 bunch of parsley roughly
1 red onion thinly sliced (pre-soak in red wine vinegar)
2 Roma tomatoes diced
¼ cup crumbled feta
¼ cucumber sliced
¼ red or yellow pepper
3 Tbsp. olive oil
2 Tbsp. kalamata olive juice
juice of ½ lemon
dash of sea salt
dash of cracked pepper
In a small bowl mix together olive oil, kalamata olivejuice, lemon juice, salt and pepper.
In a salad bowl toss together parsley with the rest of the ingredients.
Add the olive oil mixture and toss until completely coated.