Hey sassy ladies a little heads up.
I will be a guest on ’s Publication Changing Beliefs, Changing Lives: Life After 50
Thursday July 3 at
2 PM Eastern
1 PM Central
12 PM Mountain
11:00 AM Pacific
You can head over to my publication or this link and save it, or head over to Wendi’s Publication and watch there from either your phone on the Substack app or on your tablet or computer.
We will be discussing;
Belief shifts I have made in my life at 50+ that is better than when I was younger
If I could go back and tell my younger self one thing, what would I say?How curiosity builds resilience even if one fails
How to cultivate curiosity as a skill
The importance of forgiving ourselves when we slip up/fail)
Reflection, reinvention, and confidence
Letting ourselves explore new possibilities with open hearts, let go of old identities, and start where we are now with what we have now.
I hope you can join in. See you then.
Welcome….
I wanted to take this opportunity to welcome new subscribers to my publication
- ; Certified Executive Leadership Coach | Mentor | I/O Psychologist | Retired Army Civilian
- (psst, if you need good music be sure to tune in to Substack only music station.
If you have not subscribed yet, wait? What? Why not? Oh, you need that special button—well, here you go; just tap it or click it….
Welcome in and I am so glad to have you here with me. If you have a question you would like answered in an upcoming show, you can message me or leave a message on my dedicated podcast line (656) 222.0848
Right, onwards to our subject for this week
Class A Recipe; Quality Ingredients, Quality Health.
It’s that time again, another installment of my Class A Recipe. Sophie reached out with a request via Substack and it was game on! I must say, I believe I nailed it! Here is what Sophie wrote;
Karen I really enjoy your cooking segments, which is why I decided to subscribe. I am not sure if this is fascinating or not but I am a life coach and I am a scuba diver.
I am into trying to eat healthier but I have some specific comfort foods, that shall we say, I don’t wont to give them up like Hamburger Helper. I love it. I can give up just about anything else but that. Cheers to you.
Sophie
Well Sophie and all the rest of you fascinating ladies, I really hope you enjoy this delicious upgraded cheesy comfort food that you can enjoy making and eating too! Oh, and without the guilt, knowing it is healthier than that box stuff.
If you are unfamiliar with some of the ingredients, I have listed them below the recipe.
Warning: dangerously addictive.
OK, seriously, you need to try this! The first bite hits you with tender, juicy beef, so perfectly seasoned it almost melts before you can even chew. The sweetness of the caramelized onions sneaks in next, followed by a soft hum of garlic that lingers just enough to make you go back for another forkful. Then the flavours build with the warmth of nutmeg, a little paprika, chili, and a pop of black pepper . It's like a slow, savory symphony unfolding on your tongue.
And just when you think you have it figured out, the gluten free pasta hits you. Perfectly tender, soaked through with rich, beefy goodness, every curve clinging to that silky, creamy sauce. You get this sudden creamy velvet-mouth feel from the crème fraîche, an ever slight tang of blue cheese, and a buttery melt of sharp cheddar wrapping around everything like a warm, cheesy hug making everything even dreamier.
And the finish? A little drizzle of ketchup, that nostalgic kiss of sweet and tangy, and the freshness of parsley brightening it all up like a mic drop moment.
It’s creamy, savory, rich, and just a little over-the-top in the best possible way. One bite turns into five without even realizing it, and before you know it, you're licking the bowl wondering how fast you can get that second bowlful.
What are your thoughts?
Ya or Neigh? Would you be game to trying this? What would you add? Do differently?
What makes this whole body experience is what is NOT IN IT! Check this out. The black ingredients are what is found in Helper. The purple ingredients are what is found in this recipe. Now I ask you this, which one do you prefer to keep your body saging with sass and grace in every day life?
Homemade Best EVER
Gluten Free Hamburger Helper-style Recipe
Ingredients:
1/4 -1/2 cup onion, minced
1 tb ghee
3–4 cloves garlic
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp ground chili pepper
1 tsp black pepper
pinch Celtic sea salt
1 lb ground beef, 100% grass fed & fished or pastured raised
1 1/2 cups beef broth (plus up to 1/2 cup more if needed)
1 cup elbow pasta, gluten free
1/2 cup crème fraîche
2 tbsp blue cheese
1 1/2 cup cheddar cheese
1 tb tomato paste
1–2 tb nutritional yeast (unfortified), optional
GarnishKetchup and parsley for garnish (optional-but so good!)
How to Prepare
Preheat your pan over medium heat.
Chop or mince the onion into small pieces.
Add 1 tablespoon ghee to the pan and allow it to melt. Add the minced onions, stir to coat in the ghee; sauté for about 5 minutes, or until translucent.
Meanwhile, peel the garlic cloves and either press them through a garlic press or grate them using a cheese grater. Set aside.
In a small bowl, combine 1/4 teaspoon nutmeg, 1/2 teaspoon paprika and ground chili pepper, 1 teaspoon black pepper, and a pinch of Celtic sea salt. Set aside.
Once the onions are translucent, add 1 pound ground beef to the pan. Using a fork, mash it down to spread it across the pan. Brown the beef for about 5 minutes on one side, then flip it to slightly brown the other side. Cook just until the beef is no longer pink.
Add the mixed spices to the pan and stir evenly into the beef. Increase the heat to high, add the garlic, and mix well until incorporated.
Once the pan’s contents are sizzling at high heat, add 1 1/2 cups of beef broth. Keep the remaining 1/2 cup handy in case it is needed. Bring the mixture to a boil.
Add 1 cup elbow pasta, stir to incorporate, and place a lid on the pan and cook on high heat, 5 minutes.
Remove the lid and continue to cook for another 5 minutes—the liquid will slowly evaporate, leaving a nice sauce. You don’t want it to be too dry, a little liquid is fine. Turn the heat down to low.
Add 1/2 cup crème fraîche and stir to combine.
Add 2 tablespoons blue cheese and stir to melt in.
Add 1 1/2 cup cheddar cheese stir and 1 tablespoon tomato paste. Stir everything together until creamy and melted. If you want a more orangey color, add 1–2 tablespoons nutritional yeast (unfortified).
Add to your favourite bowl or mug and garnish with ketchup and parsley if you like—why not go for the whole indulgence and enjoy!
This recipe freeze well for reheating right from the freezer in the HotLogic. Now you are talking a healthy fast meal ready when you are for lunch, dinner or evern breakfast—hey, I would!
Ingredients I used you may not be familiar with of if you are keeping it low carb, gluten free and sticking with quality ingredients';
Elbow pasta; RUMMO Elbows No 160 Gluten free pasta
Crème fraîche; Vermont Creamery Crème fraîche
Nutritional yeast; Foods Alive Nutritional Yeast | Flakes (non-fortified nutritional yeast (flakes)
Thank you so much for joining me for this month’s Class A Recipe; Quality Ingredients, Quality Health.
Have a great week,
~Karen
P.s. Have an idea for a recipe, or how about an idea for a podcast or a question you would like answered? Leave a message on my dedicated podcast line (656) 222-0848
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