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

Image

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:

IMG_3421

Advertisements

Salisbury Steak Dinner – Paleo Style


Image

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.

Paleo Oven Braised Mexican Short Ribs

Image

Oven Braised Mexican Short Ribs

I was craving some mexican flavors … and love every recipe I have tried from NomNomPaleo.com.  So, here it is:  my version of “Oven-Braised Mexican Beef” adapted from NomNomPaleo.com.

  • 2-3 pounds Beef Short Ribs ($14 from Meijer’s)
  • 1 Tablespoon Organic Chili Powder
  • 1½ teaspoons Himalayan Pink Salt
  • 1 Tablespoon Organic Coconut Oil (<$1 from Costco)
  • 1 Organic Onion – sliced thin (@$1 from Meijer)
  • 6 garlic cloves, peeled and smashed
  • ½ cup roasted salsa (@3 from Meijer)
  • ½ cup Organic Vegetable Stock (@ $5 from Produce Depot)

Preheat oven to 300°F with the rack located in the lower middle.  Melt fat over medium heat in a large, oven-proof dutch oven.  Add onions… …and sauté until transluscent.  Stir in tomato paste and fry for 30 seconds……before tossing in garlic……and beef seasoned with chili powder, and salt.  Toss well.  Next, pour in salsa and stock, and bring to a boil.  Cover pot and place in oven for 3 hours or until beef is tender.  Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.)

Serve 4 people at approx $6 per serving.

……..

I used the pan juices to cook up some organic veggies as a side:  1 leek, 1 red pepper, 1 yellow squash, 1 zucchini squash.  They tasted fabulous!

You can top with cilantro and radishes, quacamole, etc.  if you’ve got ‘em.

Paleo Bacon Wrapped Chicken Thighs

Image
This is a really easy – and really tasty entree … inspired by a recipe found on paleodish.com
  • 2 T Organic Coconut Oil (<$1 from Costco)
  • 2 T Balsamic Vinegar (<$1 from Costco)
  • 6 Organic Chicken Thighs (@ $6 from Costco)
  • 1/2 Organic Onion – chopped (@$1 from Meijer)
  • 3 Cloves Garlic – crushed
  • 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
  • 6 Slices of Coleman Natural – Uncured Hickory Smoked Bacon (@ $3 from Costco)
  • 1 t Sea Salt
  • Black Pepper to taste
  • 2 T Organic Coconut Oil (<$1 from Costco)
Preheat oven to 350 F.  Prepare 9 x 13 baking dish with 1 T coconut oil.  Combine remaining oil with vinegar, onion, garlic, mushrooms and spices in a large mixing bowl.  Add chicken thighs and mix well, massaging the mixture into the chicken pieces.  Remove each chicken piece from the bowl and wrap with a slice of bacon so that bacon covers the chicken completely.  Place in baking dish in a single layer with loose ends on the bottom of the dish.  Pour remaining marinade over the chicken and bake for 45 to 60 minutes until juices run clear and bacon is cooked.  You may want to pop them in the broiler for a couple of minutes if you prefer crispy bacon 🙂
Serves 4 people at approx $3 per serving.
I served this entree with a very easy broccoli slaw:
Broccoli Slaw

Broccoli Slaw

Mix 2 T Organic Apple Cider Vinegar with 2 T Olive Oil and 2 t Brown Mustard to make dressing.  Combine dressing with Organic Broccoli Coleslaw and enjoy!

Organic Paleo Stuffed Green Peppers

Image

It’s fall and the season must be right for green peppers, because the organic peppers looked fabulous at the market this week.   Here is a recipe adapted from Cooking Against the Grain.

  • 4 Organic Green Bell Peppers –  (@ $8 from Meijer)
  • 1 lb. Organic Ground Beef (@ $5 from Costco)
  • 1/2 Organic Onion – chopped (@$1 from Meijer)
  • 1 Clove Garlic – minced
  • 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
  • 1/2 Head of Organic Cauliflower – riced (@ $2 from Produce Depot)
  • 3 oz. Organic Tomato Paste (@$1 from Meijer)
  • 1 t Sea Salt
  • Black Pepper to taste
  • 2 T Organic Coconut Oil (<$1 from Costco)

Preheat oven to 350 F.  Prepare 9 x 13 baking dish with coconut oil.  Using food processor, rice cauliflower and set aside.  Clean peppers, removing stems and internal membranes.  Cut them in half so they are easy to stuff 🙂  Brown the ground beef in a large pan over medium heat.  When beef is cooked through, add salt, pepper, garlic, mushrooms and onions and cook 5 minutes.  Add riced cauliflower and saute for another 3 minutes.  Add in tomato paste and mix well.  Stuff peppers and arrange in baking dish.  Cover with foil and bake for 30 minutes.  Serve warm

Serve 8 people at approx $3 per serving.