Let’s talk about a hearty-tasty-paleo SOUP!

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Hearty-Tasty-Paleo Chicken SOUP!

Would you believe me if I told you this soup was gluten free, dairy free, paleo AND Whole30 compliant?  I could add satisfying, delicious AND family-friendly.  Then, I would also tell you that it is pretty easy to make in the crock pot.  Okay, now I have your attention, right?

Here’s how easy it is.  Gather up the following ingredients:

  • 4 Tablespoons Organic Extra Virgin Olive Oil (<$1 at Herb Thyme)
  • 1 sweet onion, diced ($1 at Herb Thyme)
  • 4 cloves of Organic Garlic – minced (<$1 at Produce Depot)
  • 2 Organic Carrots – shredded (<$1 at Costco)
  • 3 stalks Organic Celery – chopped ($1 at Produce Depot)
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • Organic Crushed Red Pepper flakes to taste
  • Sea Salt & Fresh Cracked Pepper to taste
  • 1 lb.  Organic Boneless, Skinless Chicken Breasts – cut into 1/2 inch strips ($8 at Strack and Van Til)
  • 28 oz  jar Organic Tomatoes ($3 at Herb Thyme)
  • 10 oz can Ro*Tel Original Tomatoes ($1 at Strack and Van Til)
  • 32 ounces Organic Chicken Broth ($3 at Herb Thyme)

Heat your crockpot/slow cooker to high with olive oil and onions  place a dash of olive oil and cook until  translucent.  Add garlic, sea salt and pepper and pepper flakes.  Cook until soft, then add all of your remaining ingredients. Cover and let cook on low for 2-3 hrs.

Once the chicken is fully cooked remove the chicken to a cutting board and use 2 forks to pull chicken into shreds.  Place chicken back in pot and you are ready to serve.

Garnish

  • 1 bunch of cilantro chopped fine (<$1 at Produce Depot)
  • 1 Organic Avocado – peeled, pitted and chopped ($2 at Strack and Van Til)

Top with avocado slices and fresh cilantro.  For extra flavor, squeeze some lime juice or melt ghee on top if you like 🙂  Serve hot and steamy and ENJOY!

Serve 8 people at under $3 per serving.

 

Oh – here is what the ingredients look like:

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Salisbury Steak Dinner – Paleo Style


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Paleo Salisbury Steak – Mushroom Gravy with Veggies on the Side

I found this seriously-delicious recipe for Salisbury Steak and Mushroom Gravy on the paleOMG.com website.  Loved it!  I served it up with organic baby carrots (cooked a small amount of water seasoned with ghee and dill) and some organic kale salad that was “massaged” with a bit of salt and organic olive oil.  They were the perfect compliment to the steak!

Take a peek at the original recipe at paleOMG.com.  My version was modified just a bit:

  • 1 lb. Organic, Grass Fed Ground Beef (@$5 at Aldi) – YES! Aldi
  • 1 Cage free Organic Extra Large Brown Eggs (<$1 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon dried Thyme
Mix up all the ingredients for the steaks (above) into a large mixing bowl and use your hands to mix everything thoroughly. Form the meat into four oval patties. Cook in skillet about 3-5 minutes each side depending how thick you made them and how pink you want them inside.  Remove cooked patties and start the gravy:
  • 2 Tablespoons Organic Coconut Oil (< $1 from Herb Thyme)
  • ¾ cup Organic Beef Broth (@ $1 from Produce Depot)
  • ½ 6oz can Coconut Milk (@ $2 from Produce Depot)
  • 1 lb.  Organic Baby Bella Mushrooms, sliced  (@$4 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
Add coconut oil, onions, and garlic to the pan and cook over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.  Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
“So tasty!” is the perfect description –
Many thanks to the folks at PaleoOMG.com
Serve 4 people at approx $5 per serving.

Yum! It’s Organic and Vegan and Paleo … Creamy Butternut Squash Soup

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Organic and Vegan and Paleo … Creamy Butternut Squash Soup

The weather here in the Midwest has decided to become ridiculously cold … and what I wanted for dinner tonight was WARM and CREAMY soup.  Lucky for me, I picked up some Organic Butternut Squash today while I was out – and it inspired a great new recipe to add to your cold-weather collection!

Oh – and it’s super easy to make, too.

  • 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)
  • 1 Organic Onion, diced  (<$1 from Meijer)
  • Sea Salt and Black Pepper to taste
  • 32 oz. Organic Butternut Squash (@ $4 @ Costco)
  • 32 oz. Organic Vegetable Broth (@ $5 from Meijer)
  • 34 oz. 100% Pure Coconut Creme (@ $10 from Amazon) … I keep a couple of these on hand in the pantry!
  • 1 teaspoon Organic Cinnamon
  • 1/2 teaspoon Organic Nutmeg

Melt the coconut oil in a soup pot.  Add the onions, salt and pepper to the pot and cook for 5 minutes over medium heat.  When the onions are soft add the squash and broth and bring mixture to simmer for 20 minutes – until squash is cooked.  Using a handy-dandy immersion blender, (or food processor or blender – but let the mixture cool before you do this and be careful!) puree the soup until mixture is smooth.  Add the coconut creme, cinnamon and nutmeg to the pot and cook for 5 more minutes.  Adjust seasonings to taste and top with more cinnamon if desired.

Wasn’t that easy?

Stay warm, my friends!!

Serves 10 very hungry people at approx $2 per serving.

Organic Paleo Turkey Soup – No Noodles

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Organic Paleo Turkey Soup – No Noodles

The photos aren’t so great – but the soup was!  I started with a recipe called “Grain Free Turkey Noodle Soup (Paleo, Gaps, SCD, Low Carb)” that I found by GrassFedGirl.com.   But, I didn’t want to cook a spaghetti squash.  Yep.  I was tired!!!  And I needed soup.  And I had all this great organic turkey – and the broth I saved  – from Thanksgiving.  So …. anyway … this is how I made a delicious after the holidays meal!

  • 1 Tbsp Grass Fed Butter or Ghee (<$1 at Amazon)
  • 1 Organic Onion, diced  (<$1 from Meijer)
  • 3 Organic Celery Stalks, diced  (@ $1 from Meijer)
  • 2 Organic Carrots, sliced (<$1 from Costco)
  • Sea salt and pepper to taste
  • 6 cups homemade turkey/chicken broth (mine was a little sweet and savory, because of the maple syrup in my broth)
  • 1/4 cup Chopped Parsley
  • 3 cups Organic Cooked Turkey, cubed – leftovers
  • 1 package Organic Broccoli Slaw (@ $3 @ Meijers)

Melt the butter in a soup pot.  Add the carrots, celery, onions, salt and pepper to the pot and cook for 5 minutes over medium heat.  When the onions are soft add the parsley and meat to simmer for 20 minutes.  Add the broccoli slaw to the pot and cook for 10 more minutes.  Adjust seasonings to taste and top with more parsley if desired.

Top with a little more butter/ghee or olive oil if desired.  It’s just that easy.

And – Noodles?  What noodles?  I did not miss them at all!!!

Serves 10 people at less than $1 per serving (using the leftover turkey) – Wow!

Tired of Turkey?

I know.  I know.  You are tired of seeing pictures of everyone’s turkey dinner.  BUT … I just realized that I never posted my very own Thanksgiving Dinner:  “Paleo and Organic Style”.    Before I apologize, I just want to say that my family tells me this was my best turkey ever!  So …  maybe I will replay some of the favorite parts for Christmas Dinner!

Thanksgiving Dinner

Thanksgiving Dinner

I started the day before, preparing a “Maple Glazed Apple Roasted Turkey”– using a recipe found at thehealthyfoodie.com.  My adaptation is below:

  •             10-15  pound Organic Fresh Turkey – mine was 14# Coastal Range (from Costco @ $48)
  •             2 tbsp Pure Maple Syrup (also from Coscto @<$1)
  •             1 tsp Himalayan or unrefined Sea Salt
  •             1 tsp freshly cracked Black Pepper
  •             1 tsp fresh Rosemary, finely chopped

Combine the syrup and spices for the wet rub in a small bowl.  Pat the bird dry and place it inside a turkey cooking bag on a large tray that will fit into your refrigerator later!  Carefully loosen the skin from the breast by delicately sliding your fingers under it from the neck end until you reach the end of the breasts. Be careful not to break the skin. Rub half of the spice mixture between the flesh and skin. Rub the other half all over the bird’s skin, including breasts, thighs and wings.  Pull the turkey cooking bag (or plastic film) closed and set it in the fridge to rest until the next day.

  •             3 large Organic Red Apples, cut into quarters (I used Fuji)
  •             2-3 sprigs Fresh Rosemary
  •             ½ cup Pure Maple Syrup
  •             1 teaspoon Anise
  •             2 whole Cinnamon Sticks

About 4 hours before you want to eat, preheat oven to 325F.  Remove turkey from the fridge and place it on a rack in a roasting pan.  Stuff quartered apples as well as a few sprigs of fresh rosemary in the cavity. Tie legs neatly together.  Add maple syrup, anise and cinnamon sticks to the bottom of the bag. Sprinkle bird generously with salt and pepper. Roast in a 325F oven for about 20 minutes per pound or until a thermometer inserted into the thickest part of thighs registers 180F. When turkey is done, take it out of the oven  and let it rest for 20-30 minutes before carving.

I served the turkey with organic cranberry sauce (of course), steamed broccoli and cauliflower (seasoned with grass fed butter – yum!) and with 2 different combinations of veggies roasted with olive oil and salt and pepper:

  • Brussels Sprouts with Organic Yellow Beets
  • Organic Carrots, Parsnips and Sweet Potatoes

Oh – I forgot to tell you … I found a recipe for cranberry sauce that won the taste-off competition at my house over the weekend.  I used organic ingredients where I could.  Check it out at Primally Inspired … “Naturally Sweetened Cranberry Sauce

It really was a delicious meal – and bread?  what bread?  I did not miss the bread at all!

The turkey serves 20 people at approx $3 per serving.

Sweet Potato Soup Gone Paleo

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Sweet Potato Soup Gone Paleo

Looking for a delicious way to spice up your holiday meal?  Or any fall meal for that matter?  Look no further!  I made this recipe late last night and cannot wait to enjoy it for dinner tonight 🙂

My inspiration was a recipe I found at theclothesmakethegirl.com.  If you have not been there, you should visit.  It’s one of my favorite “GO TO” sites  with great information and amazing recipes.  Of course, I did not have all the right ingredients – so this is my modified recipe:

  • 6 Slices of Coleman Natural – Uncured Hickory Smoked Bacon (@ $3 from Costco) – chopped
  • 1 Organic Onion – chopped fine (@$1 from Meijer)
  • 2 teaspoons TANDOORI spice blend (< $1 ordered online from Penzeys.com)
  • 1/4 teaspoon Cayenne Pepper
  • 5 Garlic Cloves, peeled and smashed
  • 3 Large Sweet Potatoes – peeled and cut to 1.5″ cubes (@$1 from Meijer)
  • 32 oz.  Organic Chicken Broth (@$3 from Herb Thyme)
  • 1 cup Water
  • Sea Salt and Black Pepper to taste

Cook chopped bacon in a heavy soup pot until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside.  Keep 1 tablespoon of the fat in the pan (you can save the rest for your morning eggs).  Add the onions, Tandoori, salt, pepper, and cayenne and cook over medium heat, until the onions are soft (about 5-10 minutes). Toss in the garlic and cook another minute.  Add the sweet potatoes, broth, and water to the pot. Bring to a boil.  Reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.

Use an immersion blender (my favorite kitchen gadget!) to purée the soup until it’s smooth. Adjust seasonings if desired. Ladle into bowls, and top with a crispy bacon.

Serves 4 (large bowls) at under $3 per serving

AHHHH – Warm and Delicious Comfort!

Paleo Natural Bratwurst and Braised Cabbage

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Natural Bratwurst and Braised Cabbage

Maybe it is my German heritage.  Maybe it is looking forward to being together with family over the holidays.  Maybe it is the All Natural Buffalo Bratwurst I stumbled upon when I was in one of my local stores.  Maybe it was wanting to try another recipe from NomNomPaleo.com – my favorite paleo blogger.  Who knows?  The point is that I found a recipe combination that really works – and again … it could not be any easier!

  • 1 pkg All Natural Buffalo Bratwurst – fully cooked ($13 from Ultra Foods)
  • 1 head Organic Cabbage – cut into 8ths (@$4 from Strack and Van Til)
  • 1 Organic Onion – quartered (<$1 from Meijer)
  • 2 Organic Carrots – cleaned and sliced thick (<$1 from Costco)
  • 2 T Ghee (@$1 at Amazon)
  • 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)
  • 2 T Balsamic Vinegar (<$1 from Costco)
  •  Sea Salt and Black Pepper to taste

Preheat oven to 325 F.  Coat a 9×13 baking dish with coconut oil.  Lay the 8 wedges of cabbage in the baking dish in a single layer.  Layer the onion pieces and carrots on top of cabbage and drizzle with melted ghee.  Season with salt and pepper.  Cover and bake for 1 hour.  Flip cabbage pieces (using a spatula or tongs).  Recover and braise for another hour until the cabbage is fork tender.  Turn oven up to 425 F.  Flip cabbage again.  Arrange fully cooked bratwurst on top and cook uncovered for another 15-20 minutes. Drizzle with balsamic vinegar and ENJOY!

Serve 5 people at approx $4 per serving.

My inspiration for this meal:  NomNomPaleo’s “WORLD’S BEST BRAISED GREEN CABBAGE” at nomnompaleo.com