Ugh! It’s snowing right now. Growing up in Missouri, I use to love snow. It was actually perfect. The few times a year that we were blessed with the white stuff, it would cause havoc for a day or two. School would be cancelled and it gave you a great excuse to be a hermit for a couple of days. Then it would melt and you could go on with your life. After living in Chicago for the past decade, I have grown to despise the icy little flakes. Mainly because I know that once we get a good snow, it will basically be a permanent fixture on the ground until March. Man, I sound like a crab today! I guess I just wasn’t prepared for snow yet! On the bright side, it was a great reason to make a tasty soup! I love this turkey meatball soup because it is fast to make…and it tastes good!
Turkey Meatball Soup
- 2 tablespoons of fat (I usually use grass-fed butter or coconut oil)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 carrots, peeled
- 2 cans diced tomatoes
- 2 tablespoons tomato paste
- 4-5 cups of chicken broth
- 2 cups baby spinach
- Sea salt and pepper to taste
- 1-1 1/2 pounds ground turkey
- 1 1/4 cups almond meal
- 1/2 sweet potato, grated
- 2 eggs
- 2 tablespoons coconut milk
- 1/2 teaspoon parsley
- 1/4 teaspoon paprika
- Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
- Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
- Add tomato/ carrot mixture to your pot. Add chicken brother and the other can of diced tomatoes, bring to a boil and then reduce heat and simmer for 10-15 minutes.
- While your soup is simmering, in a medium bowl, mix together all the meatball ingredients. The meatball mixture is going to be really soft and difficult to form into meatballs. I actually prefer to use a cookie dough scooper and kind of just plop the meatballs into the soup!
- Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
- Add spinach to the soup and cook until the spinach is wilted.
- Serve hot!
I recently read a Facebook post from Against All Grain about a Cream of Mushroom Soup recipe she loves to use in her green bean casserole for the holidays. This immediately got my brain going on the idea of making Salisbury Steak with it. I have always used the condensed version that comes in a can, but had to give that up (and happily so when I read the ingredients) once we converted to Paleo. That’s why I was so excited to try this out, because to me Salisbury Steak isn’t the same without the cream of mushroom soup gravy! I made the batch of soup the day before. the recipe makes enough for 2 meals like this. so you can freeze half of the soup if you’d like…or just eat it for lunch!
- 3 lbs. grass fed ground beef
1 onion, chopped
1/4 cup Cream of Mushroom Soup
1/2 cup almond meal
2 tablespoons fat (I used grass fed butter)
- 1 pkg. mushrooms (crimini or button)
1/2 cup beef broth
1/3 cup Paleo Worcestershire sauce
1 1/2 cup Cream of Mushroom Soup
- Mix first 5 ingredients in a large bowl. Patty out like you are making hamburgers.
Melt your fat and brown patties in a skillet, but don’t fully cook or you will wind up with hockey pucks!
Once outside is browned, remove patties from skillet and set aside.
Toss mushrooms in skillet (you might need to add some more fat) and cook until mushrooms are soft.
Add beef broth and scrape up the scraps on the bottom of the pan. Bring to a simmer and add Worcestershire sauce and soup.
Add patties to your gravy, cover pan with lid and simmer for about 20 minutes.
Serve with a yummy side….I prefer mashed cauliflower and roasted broccoli! Enjoy!
The kids and I had a great time making some fun Paleo-friendly Halloween treats this weekend. I just love being able to provide them with holiday fun and still be able to maintain our healthy lifestyle! Here’s what we cooked up!
Caramel Apple Bites
- 2 green apples (I used Granny Smith)
- 1/4 cup sunflower butter
- 3 tablespoons raw honey
- 2 teaspoons vanilla
- 2 tablespoons coconut milk
- Lollipop sticks
- Mini cupcake liners (optional)
- Place sunflower butter and honey in microwave-safe bowl and heat for approx. 1 minute or until the 2 ingredients blend together easily
- While your honey concoction is heating up, use a melon baller to scoop out apple balls from your apples. (I was able to get about 10 apple balls per apple)
- Remove your honey mixture and mix in the vanilla and coconut milk. This is your caramel!
- Stick each apple ball with a lollipop stick and dip in the caramel. Set each finished apple on a cookie sheet lined with wax paper or a cupcake liner.
- Place in fridge for about 30 minutes to allow it to harden a little.
Spider Web Eggs by Babble
The kids had a blast attempting to make these! The finished product was a little disappointing, but we just don’t have a lot of luck with peeling pretty hard-boiled eggs!
I love fall! I know I’m not the only one…every blog I have been reading lately seems to talk about this love of fall. If I let myself think about the fact that fall is a pre-cursor to winter, I start to get depressed. So that’s why i prefer to live in the here and now, and in present time…fall is awesome! You get to change your wardrobe, decorations, and even your cooking.
I love fall recipes! Pumpkin, apples, cinnamon- these are all favorite cooking ingredients for me. This recipe mixes apples with bacon!!! Shut the front door! I have yet to find a recipe that includes bacon that I didn’t like really…
Apple Bacon Pork Chops
- 4-6 pork chops
- garlic powder
- sea salt
- maple syrup
- extra virgin olive oil
- 1 lb bacon, cubed
- 2 shallots, thinly sliced
- 2 apples, peeled,cored and thinly sliced
- Sprinkle pork chops with thyme, garlic powder, cinnamon, and sea salt and pepper (I didn’t measure just sprinkle on top of all the chops)
- Drizzle maple syrup and olive oil over the chops (again, I didn’t measure). Then rub on the chops.
- Let chops marinade for at least an hour
- Heat grill to medium. Once heated, place chops on grill
- While chops are on the grill, cook up your sliced bacon until it is almost crispy.
- Add shallots and cook until soft and translucent. Then add your apple slices and cook until soft.
- Serve pork chops with apple/ bacon mixture on top. Yum!
Update: October 17, 2013
I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere
Paleo Chicken Soup
- 1 Whole Chicken
- 3 tablespoons fat of choice (I used grass-fat butter)
- 4 Carrots, diced
- 3 Celery Stalks, diced
- 2 Yellow Onions, diced
- 3 garlic cloves
- 1 red bell pepper
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- 1 head of kale, chopped
- 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
- 4 eggs, tempered
- Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
- Set chicken and broth aside to cool.
- Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
- Once onions are translucent, add red peppers and sauté another couple of minutes.
- Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
- While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
- To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
- Let soup simmer for 5 more minutes. Serve hot!
Originally published on December 16, 2012
Paleo Chicken Soup by Leets Street
A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup! This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!
Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!
After apple picking, I always have tons of apples sitting on my kitchen counter that I am expected to turn into yumminess. In my pre-paleo days, I would bake up a bunch of apple pies. I just don’t really feel that motivated for paleo pie making for some reason, but this applesauce is a win-win. It is a super easy one to make, PLUS it makes your house smell like you have been baking a bunch of apple pies!
My kids LOVE this applesauce. It is sweeter than their usual all-natural, unsweetened applesauce, so I serve it as dessert. You could also eliminate the sugar and make an unsweetened applesauce for snacks!
Crockpot Paleo Applesauce
This is so easy!
- approx. 20 apples
- 1/2 cup coconut sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
- Peel, core, and dice apples (or use an apple peeler/corer)
- Throw the apples in your crockpot and top with sugar and spices.
- Cook on high for 3 hours (or until you can mash everything up into applesauce)
- Enjoy!….I told you it was easy!
I’m sure most of you have seen the Pinterest pins on cooking bacon in the oven. I have been skeptical of this ever since I first read about it. There is no way you can get crispy bacon this way- it will end up being a disappointment, and who wants to be disappointed with bacon? A friend of mine posted a recipe for this bread last week. It just sounded delicious and definitely something my husband would love (the man eats raw jalapenos!). It also has this “oven bacon” in it. I was in an experimental mood, so I thought I would give it a shot and…it worked! I’m a fan! I also like that the jalapenos get to cook in the bacon grease…yummo! This bread kind of resembles a corn bread, so be sure to pair it with my White Chicken Chili. My husband tore it into pieces and threw right into his bowl!
Bacon Jalapeño Bread by Virginia is for Hunter Gatherers
Tweaks: I used grass fed butter instead of ghee mainly because it’s what I had. I also baked mine in an 8×8 glass baking dish. It only took 30 minutes this way. I cut it into squares- it gave it more of a cornbread appearance! I wonder if I could do muffins…
Yep- you heard that right…Buffalo Chicken Egg Muffins that are PALEO! I could eat these for breakfast, lunch, and dinner! They really are THAT good!
Before I get to the good stuff (aka- the recipe), I just thought I would take a moment to apologize for abandoning you guys over the past few months. I’m sure I don’t have to tell most of you how crazy summers can be with kids at home. I felt like I went from “Busy Paleo Mom” to “Busy Paleo Mom Pulling Her Hair Out”! Thankfully, it is September again and I get to happily wave goodbye as the bus takes 2 of my children away each day! It really is a wonderful feeling!
Now back to food! On top of these muffins being delicious, they make for a very easy and quick breakfast on school mornings! Thank you to Milissa from my 9AM “Mom Squad” at the box for introducing me to this one!
Buffalo Chicken Egg Muffins by Balanced Bites
I tweaked this recipe quite a bit…here’s how I made it:
- 1(12.5 oz) can of chicken (I use the one from Trader Joe’s- just read your labels!)
- 10 eggs, beaten
- 1/4 cup grass-fed butter (or coconut oil), melted*
- 1/4 cup hot sauce (I used Frank’s- again read your labels!)
- 1 teaspoon garlic powder
- 2 tablespoons green onions, chopped
- sea salt and pepper to taste
3 little bowls! So simple!
- Preheat oven to 400 degrees F
- Get out 2 mixing bowls and a measuring cup
- In one bowl, break up your canned chicken and mix with garlic powder
- In the other bowl, mix together your eggs, green onions, salt and pepper
- Melt your butter (or coconut oil) in the microwave…yes, cavemen used microwaves! Once melted, fill your measuring cup the remainder of the way to the 1/2 cup line with hot sauce. Whisk together.
- Divide the hot sauce concoction evenly between your 2 bowls (the egg bowl and the chicken bowl).
- Spray liners in your muffin pan** and distribute egg mixture evenly between the 12 muffin liners. Then spoon the chicken mixture in the center of each muffin. It doesn’t have to be perfect. The egg will puff up around it!
Just plop that chicken in!
- Bake for approx. 25 min.
- Devour…hot, cold…it doesn’t really matter!
*The original recipe calls for coconut oil, I thought it was coconut overkill. so I prefer the butter. Do whichever you prefer.
**These puppies stick! So use parchment or foil liners (I know foil is the devil, but they work great!) Or the Pampered Chef stoneware muffin pan works great too! Just don’t assume you can get by using regular paper liners or spray your muffin pan…you will be swearing me!
I am well aware that the entire world does not care about Game 6 of the 2013 Stanley Cup Finals, but in my house it’s a big deal. Tonight’s game will be played on the big screen with lots of appetizers to enjoy! I decided to re-visit some of my Paleo/primal favorites! I have also re-posted my cocktail meatball recipe since I have tweaked it in the last few months! Enjoy….and Go Hawks!
Paleo Cocktail Meatballs
- 1 onion, diced
- 2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon celery salt
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup almond meal
- 2 pounds grass-fed ground beef
- 2 tablespoons coconut oil
- 1/4 cup beef stock
- 15 oz can tomato sauce, no salt added
- 6 oz can tomato paste
- 1/3 cup maple syrup
- 1/2 teaspoon chili powder
- 2 teaspoons Worcestershire sauce (gluten-free)
- Mix onion, almond meal, egg and spices together in a bowl. Add ground beef and mix well.
- Shape into small meatballs (golf ball size or a little smaller)
- In a skillet, melt oil and brown meatballs.
- Transfer meatballs to a small crockpot.
- in a small bowl, combine stock, tomato sauce and paste, maple syrup, chili powder and Worcestershire sauce and pour over meatballs.
- Cook on low for 2-3 hours.
- Serve with those pretty toothpicks!
My other favorite appetizers:
So I was flipping through an old edition of Southern Living Magazine and stumbled across this tasty little side dish. It is the perfect thing to go along with any summer BBQ or potluck you are attending. If making for a crowd, definitely double or triple the recipe if you are going to chop the kale in the food processor. I liked it better chopped, but tearing the kale leaves definitely stretches the recipe a little further! Enjoy!
Shredded Kale Salad with Bacon and Dates by Southern Living