Archive for March, 2019

Mar 22

Rainbow Cake

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Posted in Bakery

Mar 22

Thai Chicken Soup with Zucchini Noodles (paleo, keto)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 271 kcal

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth such as Pacific Foods
  • 1 15– ounce can coconut milk (full fat)
  • 1 red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced against the grain
  • 2 tbsp fish sauce (use Red Boat for paleo)
  • 1/2 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges

Instructions

  1. In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
  2. Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
  3. Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
  4. Serve each with a squeeze of lime.

Paleo Thai Chicken Zoodle Soup

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Posted in Starter

Mar 22

Chicken Tortilla-less Soup

INGREDIENTS

  • 2 ½ lb. boneless, skinless chicken breasts
  • 2 Tbsp. ghee
  • 1 medium onion, diced
  • 1 small red pepper, diced
  • 8 cloves garlic, crushed
  • 1–2 jalapenos, minced (optional; seeds and membranes removed for less heat)
  • 1 Tbsp. + 1 tsp. taco seasoning
  • ½ tsp. ground cumin
  • 1 tsp. sea salt
  • 3–4 cups broth (chicken)
  • 1 28-oz can fire roasted crushed tomatoes/diced tomatoes
  • ½ cup fresh corriander, chopped
  • Juice of 1 lime
  • Diced avocado and lime wedges for serving

INSTRUCTIONS

  1. Place large Dutch oven over medium heat. Add ghee.
  2. When ghee is melted, nestle chicken breasts into the bottom of Dutch oven in single layer. Cook 5-7 minutes then flip and cook additional 5-7 minutes.
  3. Push chicken breasts to side (stacking is okay), add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and cook an additional 30-60 seconds or until fragrant.
  4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
  5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
  6. Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
  7. Return shredded chicken to pot and stir. Add corriander and lime juice.
  8. Serve with diced avocado and lime wedges.
https://therealfoodrds.com/chicken-tortilla-less-soup/print/10032/

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Posted in Starter

Mar 22

Chicken Avocado Lime Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 369 kcal

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes , seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados , peeled, cored and diced
  • Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
  3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
  5. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
  6. *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

Chicken Avocado Lime Soup

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Posted in Mexican, Starter

Mar 22

Sweet Potato Chili (Paleo-Friendly!)

SERVES 6

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
1 lb. Italian sausage
1 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. cayenne

Kosher salt

Freshly ground black pepper

4 large sweet potatoes, peeled and cubed into 1″ pieces
3 c. low-sodium chicken broth
1 (14.5-oz.) can diced tomatoes

Freshly chopped parsley, for serving

 

DIRECTIONS
  1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until well coated. Add sausage and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper.
  2. Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes.
  3. Garnish with parsley before serving.

https://www.delish.com/cooking/recipe-ideas/a25427692/sweet-potato-chili-recipe/

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Posted in Starter

Mar 14

Infused water: Lemon orange cherry bergamot mint water

INGREDIENTS

  • 1 Orange- boosts vitamin C & folate
  • 1 Lemon – alkalizes, boosts vitamin C
  • 4 Cherries – supports sleep & de-stresses
  • 4 leaves Bergamot Mint (made into a chilled tea) This mint plant, found at high quality garden stores, is sometimes called “Orange Mint” – tastes and smells like mint orange citrus, provides a energy kick and is also unusually helpful with treating headaches and triggering a calm in the nervous system.

METHOD

To make Bergamot Mint iced tea, pour 1/2 cup of boiling water onto a handful (1/2 cup) washed and hand-crushed bergamot leaves, muddle and submerge all leaves, cover loosely and let steep 1/2 hour. Then add 1/2 cup chopped ice, remove leaves you want, and your chilled mint tea is ready. Store in frig or make into infused water straight-away!
To make the infused water, combine 4 cups plain or seltzer water, 1 sliced peeled orange, 1 sliced peeled lemon, 1 cup chilled bergamot mint tea, 4 pitted, gently crushed cherries. The citrus must be peeled to not turn the water bitter over days. Stir it up, and refrigerate the water for at least an hour before drinking so it is nutrient-rich. I also added a shot of fresh squeezed orange juice to mine for fun, it was delicious! But you can keep it water. I find the fruit lasts about 2-3 refills of water, and yes, you can eat the oranges and cherries during that time as long as it seems fresh to you! Remember try to drink at least 3 glasses of the infused water daily – at least one before each meal to reduce hunger needs.

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Posted in Drink

Mar 14

Infused water: Lavender mint water

INGREDIENTS

  • 2 tablespoons fresh lavender, or 2 teaspoons dried lavender
  • 1/4 cup fresh mint leaves, or 1 tablespoon dried mint
  • 8 cups filtered or spring water
  • ice cubes, for serving

INSTRUCTIONS

  1. Pour water into a beverage dispenser or large pitcher. Add the mint leaves and a mesh tea diffuser filled with the dried lavender. Allow to steep overnight in the refrigerator 8 hours or overnight.
  2. You can serve with fresh lavender and/or mint sprigs and ice. Enjoy!

Lavender Mint Water

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Posted in Drink

Mar 14

Infused water: Cucumber mint water

Ingredients

  • 1 small cucumber (or half of a medium cucumber), scrubbed & sliced
  • 2 sprigs fresh mint, washed & bruised
  • 1/2 lime, scrubbed & sliced (optional)
  • 10 to 12 cups cool filtered water

Instructions

  1. Place sliced cucumber, mint sprigs, and lime slices (if using) in a large pitcher. Pour water into the pitcher. Cover and refrigerate for anywhere from 1 to 8 hours (the longer you infuse the water, the stronger the flavor will become). Strain the water into a glass and serve chilled with a slice of cucumber for garnish, if desired.

Notes

When making infused water, I prefer to use well-washed, organic ingredients, so as to avoid any potential pesticides infusing into my water.

If your pitcher of water is going to last more than a day, I recommend removing the lime slices after 6 to 8 hours to prevent the water from turning bitter.

In order to enjoy Cucumber Mint Infused Water without the wait, put a few slices of cucumber, a few mint leaves, a thin slice of lime, and a few ice cubes in a bottle or jar. Fill the bottle/jar with water, seal, shake, and enjoy immediately.

 

Cucumber Mint Infused Water {with or without lime}

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Posted in Drink

Mar 14

Infused water: Rosemary citrus water

Ingredients

  • One lemon, sliced
  • One lime, sliced
  • One orange, sliced
  • 3-5 sprigs of Rosemary
  • 2 qts. (64 oz) cold, filtered water

Instructions

  1. In a large pitcher, add the sliced lemon, lime, orange and rosemary. Pour the filtered water over the top. Add ice if you prefer. Keep refrigerated and consume throughout the day.

Rosemary Citrus Water

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Posted in Drink

Mar 14

Infused water: Veggie water

Ingredients
  • 2-3 celery stalks
  • 1/2 sliced cucumber
  • small handful of fresh parsley leaves
  • 4-5 mint leaves
  • 1 sliced lime
  • 2 gallons of water
  • crushed ice
Instructions
  1. Fill large drink dispenser with 1/3 full of ice
  2. Wash all of your ingredients thoroughly before placing in container.
  3. Fill with water
  4. Once assembled, allow water to rest for at least 1/2 hour before serving to allow the flavors to mingle. The long it rests the stronger the flavor.

 

https://ohsodelicioso.com/veggie-water/

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Posted in Drink

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