Ingredients:

  • 1 teaspoon coconut oil
  • 1 3 oz. chicken apple sausage link, diced (Applegate)
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground pepper
  • 1 large Japanese sweet potato (or white sweet potato), diced into ½-inch cubes (be careful not to dice them too small
  • so they maintain their shape when they cook)
  • 6 6.5 oz. cans chopped clams
  • 2 8 oz. bottles of clam juice, or 2 cups
  • 2 cups water
  • 3 cups plus ¼ cups fat-free milk
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 1½ cups spinach, chopped
  • ¼ cup chopped chives

Instructions:

  1. Dice the apple sausage, onion, garlic, and celery. Set aside and reserve.
  2. Dice the sweet potato and reserve.
  3. In a large Dutch oven or pot on medium heat, add 1 teaspoon of coconut oil and let it melt. When the oil has melted and the diced chicken apple sausage, diced onion, diced celery, minced garlic, paprika, and freshly ground pepper.
  4. Stir well and allow the flavors to cook and meld for 5 minutes.
  5. Drain the clam liquid into a cup or bowl. Reserve the clams.
  6. To the pot, add the diced sweet potatoes, the reserved clam liquid, the clam juice, water, 3 cups of milk, and the bay leaf. Bring the liquid to a boil, reduce the heat and simmer until the potatoes are fork tender, about 10 minutes.
  7. In a small bowl, whisk a ¼ cup of milk and the cornstarch until the cornstarch dissolves, make sure the milk is cold in order for the cornstarch slurry to work properly. Slowly drizzle the cornstarch slurry into the pot and continue to simmer the soup, be careful not to let the soup boil. Allow the broth to simmer thicken, about 10 minutes.
  8. Add the clams and the chopped spinach. Stir everything thoroughly, and simmer for 15 more minutes, until the chowder is thick and creamy. Like any soup or stew, you can simmer the chowder for longer if desired. The flavors will enhance and the broth will thicken even more.
  9. Ladle the chowder into bowls, and garnish with freshly chopped chives.

Recipe by: Chef Vikki

servings: 5
Serving size: 1⅔ cups
Per serving: 231 calories

Ingredients:

  • 3 tablespoons garam masala
  • 1 teaspoon ground turmeric
  • ¾ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 2 14-ounce packages extra-firm or firm tofu
  • 1 tablespoon canola oil plus 2 teaspoons, divided
  • 1 large onion, halved and sliced
  • 1 large red bell pepper, quartered and sliced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1 28-ounce can diced tomatoes
  • ⅓ cup coconut milk

Instructions:

  1. Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
  3. Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
  4. Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in coconut milk.

Source: EatingWell