Turkey Meatball Soup

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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

Ingredients:
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

Meatballs:

  • 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

Directions:

  1. Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
  2. Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
  3. 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.
  4. 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!
  5. Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
  6. Add spinach to the soup and cook until the spinach is wilted.
  7. Serve hot!

 


Spinach Artichoke Stuffed Chicken Breasts

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So a couple weeks ago, I told you about a wonderful Paleo spinach artichoke dip that Juli from PaleOMG created and my variation of it. It is wonderful- you really should check it out! I liked it so much, that I decided to use it to stuff chicken and turn it into a meal! It IS wonderful goodness!

Spinach Artichoke Stuffed Chicken Breasts

Ingredients:

Directions:

  1. Butterfly each chicken breast. Season to taste with garlic powder, salt, and pepper
  2. Heat grill to medium and grill chicken approx. 5-6 minutes on each side or until no longer pink.
  3. Stuff each breast with 1/4 cup of the dip. Fold chicken in half on itself.
  4. I served mine with sweet potato wedges. Enjoy!

 

 


Spinach Artichoke Dip

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Spinach Artichoke Dip by PaleOMG

Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!

I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:

 

Spinach Artichoke Dip

Ingredients:

Version 1 (no cheese)
  • 1 1/2 (14oz) cans artichoke hearts, chopped
  • 2 (6 oz) bags of baby spinach
  • 2 tablespoons bacon fat
  • 2-3 tablespoons coconut oil
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • a dash of cayenne pepper*
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions:
For Version 1:
    1. Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
    2. While all this is going on, make you cashew butter in your food processor.
    3. Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
    4. When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
    5. Serve with sweet potato and/or chips or veggies! I like Terra Chips Sweets and Beets
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.

*I am a wuss when it comes to hot stuff, so I only used a dash of cayenne pepper. I thought this was plenty.

 

 

 

 


Cyr’s Breakfast of Champions

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 I have history with this recipe. It is one of the first Paleo recipes I was introduced to. My good friend, Paul, from Crossfit Worcester, created it. Although the title is “Breakfast of Champions”, it is certainly not limited to breakfast alone…although I love pumping my kids full of this many veggies first thing in the morning! I make this regularly for the kids at lunch when I’m not able to stretch leftovers far enough. It’s great to have on hand. Just make a batch of it and you can eat on it all week!  I do have to warn you, though. This stuff stinks when you take it out of the fridge and are cooking it up. I couldn’t even be in the same room with it while I was pregnant. The only advice I can give you about this is, light a candle, because this stuff is tasty and totally worth a little stink in the air! I prefer to eat mine toped with Trader Joe’s Authentic Salsa. My three-year-old likes it with hot sauce, and my five-year-old prefers Paleo ketchup whenever it’s available! Any way you eat it, it’s delish! Enjoy!

 

 

Cyr’s Breakfast of Champions

My son chowing down on some “Breakfast of Champions”!

Ingredients:

  • 1 lb. grass-fed ground beef (bison and venison work great too!)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1 teaspoon sea salt
  • 1-2 tablespoons coconut oil
  • 1 pkg of broccoli slaw
  • 1/2 yellow onion, chopped
  • 2-3 handfuls baby spinach
  • eggs or egg whites
  • optional ingredients that you may wish to add: sliced mushrooms, chopped jalapenos, minced garlic

Directions:

  1. Brown meat, strain and set aside in medium size bowl. Add spices to the meat.
  2. Melt coconut oil in pan. Add broccoli slaw and onions (also mushrooms if you choose). Sauté until veggies start to get soft. The broccoli slaw will start to brighten up in color.
  3. When there seems to be about 1 minute left to sauté, add your spinach (as well as jalapenos and garlic if you choose). Cook until spinach is wilted.
  4. When complete, mix all ingredients together in a large bowl for storage.
  5. When ready to eat, add 1/2 to 1 cup of mix to a hot pan (you will probably want to add a little coconut oil). Crack an egg* (or 2) over it and scramble until eggs are cooked.
  6. Enjoy!

*You can also use egg whites if you prefer

 


Spinach Salad

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I don’t normally post salad recipes. I think they are usually pretty basic and most people already have their favorites, but I LOVE this salad. I mean, I have been eating about 2 a day for the last few days. On Day 2 on my Sugar Detox when a craving hit, I decided to load myself up with some (good) carbs. I basically threw anything that sounded good and I had on hand into a salad. It definitely curbed my craving!

 

 

Spinach Salad

  • 2 cups baby spinach
  • 1 hard-boiled egg, sliced
  • 4-5 artichoke hearts
  • 1-2 tablespoons sun-dried tomatoes
  • Vinaigrette dressing*
  1. Place spinach in a salad bowl
  2. Top with all other ingredients
  3. Eat and Be Merry

*Vinaigrette Dressing: 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon sea salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder


Chicken Pasta Toss

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This is a recipe that became a family favorite back in our pre-paleo days. The only thing I had to change to make it paleo was spaghetti squash for angel hair pasta. I’m happy to say that it is still a family favorite!

Chicken Pasts Toss

Ingredients

  • 1 spaghetti squash
  • 1/2 cup water
  • 2 lbs chicken breasts, cubed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon of extra-virgin olive oil

For sauce:

  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups of baby spinach
  • Dash of crushed red pepper
  • 1 handful chopped basil

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and scoop out seeds. Place squash cut side down on baking sheet with 1/2 cup water. Place in oven and bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press it down. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
  3. Heat coconut oil in pan over med-high heat. when oil is melted, add chicken and crushed garlic and saute until it is cooked through. Remove and set aside.
  4. Add all the ingredients for your sauce to the pan and simmer about 10 minutes. Then add your squash and saute for about 5 more minutes. Throw in your chicken and cook until the chicken is heated.
  5. Throw it all in a big bowl and toss with extra-virgin olive oil. Enjoy!