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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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!

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!