Main Dish Recipes

Cauliflower Soup Topped with Bacon and Basil Guacamole (GAPS/Paleo)

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cauliflower soup

I have a thing for basil guacamole and I put it on everything: salad, meat, veggies, or even a spoonful :). So when I made bacon burgers for my family last night, I decided to try some of the basil guacamole with my soup. Unbelievable.

I’ve also never tried cauliflower soup. It tastes like a cream soup without any cream, yum!

Cauliflower Soup

*2 Tbsp pasture butter or ghee

*1-2 cloves garlic (2 cloves if you love garlic)

*1/2 onion, chopped

*1 head  cauliflower, cut in pieces and steamed
*3 cups chicken broth.
*sea salt (Celtic, Himalayan) to taste
* 8 slices of  bacon (nitrate free, sugar free)
Cook the bacon in the oven at 375 degrees for 25-30 minutes. Set aside. Cut or break into 1/4″ to 1/2″ inch pieces.
Steam cauliflower for 15-20 minutes and set aside. Heat the broth in a large saucepan.
In a small to medium skillet, melt butter or ghee and cook onions until soft. Add sea salt to taste and garlic and cook for about 30 seconds. Put both the cauliflower and the onion mixture into the blender and blend until smooth. Add a little chicken broth if mixture is too thick to blend. Pour the cauliflower puree into the broth. Add sea salt  (I added almost 1 1/2 teaspoons, because my chicken broth wasn’t very salty) and mix. Serve soup with bacon pieces and basil guacamole.

Basil Guacamole

*3 large, ripe avocados, chopped
*1 clove garlic,  pressed or minced
*1 medium tomato, chopped (omit if avoiding nightshades)
*2 tsp fresh lemon juice
*2 green onions, chopped
*1/4 cup chopped fresh basil
*3/4  teaspoon sea salt (Celtic, Himalayan)
In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, and sea salt. Stir to combine. This recipe might make more than you need for one soup recipe, so feel free to eat it with salad, meat, veggies, or even on a spoon like me  :).
Have fun and let me know how it goes!
This post was shared on Healing with Food Friday.
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Meatloaf 3 Ways (GAPS/Paleo)

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Copy (1 ) of meatloaf

I like blogging and cooking, but I also have a husband, a couple of kids, two cats, and a job in special ed. And I’m going to school to become a Nutritional Therapy Practitioner. So while I love spending time in the kitchen, tonight it’s not going to happen. My go to meal when I have no time is meatloaf and some veggie, usually mashed cauliflower. My family doesn’t like the same thing all of the time, so I have three different ways I like to season the meatloaf.

Italian Seasoned

* 1 1/2 lbs ground meat (pork, beef, or turkey, any mix you like)

* 1/2 onion, finely chopped

* 1 1/2 tsp oregano

* 1 1/2 tsp basil

* 3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 c raw Parmesan (can be omitted)

* 1 clove of garlic, finely minced or pressed

Asian Seasoned

* 1 1/2 lbs ground meat (beef, turkey, pork)

* 1 1/2 tsp sesame oil

* 1 clove garlic, pressed or minced

* 2 green onions, chopped

* 1/4 tsp fish sauce (Red Boat is GAPS legal)

* 3/4 tsp sea salt (Celtic, Himalayan)

* 1 tsp honey  (optional)

“Breakfast Sausage” Seasoned

* 1 1/2 lbs ground meat (beef, turkey, pork, or mix)

* 1/2 onion, finely chopped

* 1 tsp sea salt (Celtic, Himalayan)

* 1 1/2 Tbsp rubbed sage

* 1 1/2 tsp thyme

* 1 tsp paprika

* 1/2 to 1 tsp cayenne (if you want it spicy)

* 2 cloves garlic, pressed or minced

Directions for any of the three

Mix all ingredients in a large bowl until well combined. Put the mixture into a loaf pan and bake at 350 degrees for 60-65 minutes. Remove from the oven and let rest a few minutes to let some of the juices reabsorb.

If you absolutely need ketchup with your meatloaf (I don’t), here’s a recipe.

In case you’re wondering what the stuff at the bottom of the picture is, it’s some of my home fermented cortido (it’s like Mexican sauerkraut). And in case you’re wondering whether I’m really going to eat three pieces of meatloaf, the answer is yes :). I’m starving!

Meatzza! (GAPS/Paleo)

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meatzza 3

Even though this doesn’t really taste like pizza with bread crust, this is one of my family’s favorites. The whole thing gets snarfed down in one meal. Hopefully your family will have some leftovers :).

I got the directions for cooking the meat crust from The Clothes Make The Girl. But I use my own seasoning and tomato sauce for the recipe. We also like ours with a bit of raw Parmesan. Yummy!

Meat “Crust”

* 1 1/2 lbs ground meat (pork, beef, or turkey, any mix you like)

* 1 1/2 tsp oregano

* 1 1/2 tsp basil

* 3/4 tsp sea salt (Celtic, Himalayan)

*1/4 c raw Parmesan (can be omitted)

*1/4 sweet onion, finely chopped

* 1 clove of garlic, finely minced or pressed

Mix all ingredients in a large bowl until well combined. Press the meat evenly into a 13″ by 9″ pan.  Bake at 400 degrees for 10-15 minutes or until meat is cooked through. Remove from the oven and let rest a few minutes to let some of the juices reabsorb.

Sauce

* 1 15oz can tomato sauce or diced tomatoes

* 1 tsp basil

* 1 tsp oregano

* 2 cloves of garlic, finely minced or pressed

* 1 tbsp olive oil

* A drizzle of honey -or- a few drops of stevia (optional, most Italian people I know put a little sugar in their sauce)

* 1 tbsp red wine (optional)

Put all the ingredients in a small saucepan and cook on low-medium heat while the meat is cooking. Stir occasionally. This recipe will make more sauce than is needed for the recipe, so enjoy the leftovers as a “dip” for other things.

To Assemble

Put the rectangle of meat on a cookie sheet. Spread about 1/2 of the sauce on the meat. You can also add a thin layer of shaved raw Parmesan and some sauteed veggies of your choice. Bake at 400 degrees for about 10 to fifteen more minutes.

Buon appetito 🙂

Sweet and Sour Cabbage with Asian Meatballs (GAPS/Paleo)

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sweet sour cabbage

I’ve already done the sweet and sour thing, but I decided to do it differently last night. I skipped the cauliflower rice, and stir fried some cabbage instead. It tasted awesome!

Asian Meatballs

* 3 lbs ground meat (beef, turkey, pork)

* 1/3 cup coconut aminos

* 1 Tbsp sesame oil

* 3 cloves garlic, pressed or minced

* 4 green onions, chopped

* 1/2 tsp fish sauce (Red Boat is GAPS legal)

* 1 to 1 1/2  tsp sea salt (Celtic, Himalayan)

* 1 tsp honey -or- 5 drops stevia (optional)

Mix all ingredients together. Roll into about 1 inch balls and bake at 400 degrees for 25-30 minutes, or until lightly browned.

Sweet and Sour Cabbage

*1/2 head cabbage, cored and cut into thin strips

*1 large carrot, cut into thin strips with a vegetable peeler

*2 Tbsp refined coconut oil (unscented)

*1/3 cup coconut aminos

*1/3 cup apple cider vinegar

*1 to 1 1/2 Tbsp honey

*sea salt (Celtic, Himalayan) to taste

Heat the coconut oil in a large skillet. Add cabbage and carrots and stir fry for a couple of minutes on medium heat. Add the coconut aminos, vinegar, and honey. Cook cabbage until it starts to turn tender and the flavors blend. Use sea salt to taste. Serve with meatballs.

Enjoy your dinner! And stay warm :).

Lamb with Basil Guacamole and Mashed Cauliflower (GAPS, Paleo)

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lamb basil guacamole

No new recipes tonight.

I broiled the lamb chops with salt and pepper. Then I overcooked my cauliflower and mashed it with ghee. And I topped the lamb with Basil Guacamole from one of my other posts. It’s perfect and I’m eating it right now :).

Have fun in the kitchen!

Chicken Carbonara and Zucchini Noodles (GAPS, Paleo)

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chicken carbonara

Yep, more zucchini noodles. They’re so versatile. My son said he was bored with our regular menu rotation, so I decided to try a dish I’d never made, carbonara. We also had some leftover chicken that needed to be used up, so I put that in.

My son was grateful :).

Chicken Carbonara

*2 Tbsp refined coconut oil

*1/4 onion, finely chopped

*1/4 lb nitrate free bacon

*1 lb chicken, cooked and diced (leftovers are great 🙂 )

*3 cloves garlic, pressed or minced

*3 egg yolks, whisked with 1 Tbsp water

*sea salt (Celtic, Himalayan) to taste

*freshly grated Parmesan(optional)

Heat the coconut oil in a skillet over medium heat. Add onions and bacon. Cook until the onions are soft and bacon is done. Add the garlic and cooked chicken and cook for a couple of minutes. Turn off the heat. Let cool a bit while you start the noodles. When slightly cooled, pour the egg yolk mixture into the skillet and mix quickly to prevent the egg yolks from “scrambling”. Pour over hot noodles and mix. Top with Parmesan if using.

Zucchini Noodle

Cut 3 medium zucchini into “noodles” with a vegetable peeler or spiral slicer. Add  2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of salted water to boil. Add zucchini; cook for 2-3 minutes. Drain.

I just finished eating mine :). Tell me how it goes!

This post was shared on Healing with Food Friday.

Shrimp and Sweet Onions over Zucchini Noodles (GAPS, Paleo)

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shrimp and sweet  onion

I’m sitting at the computer, trying to figure out what to title the recipe. Nothing I can think of makes it sound as yummy as it is. So I’ll name it after I”m done writing it down, I guess.

I had a bad cooking day. I overcooked my “noodles”, and then dropped half of them on the floor. I salvaged the noodles that were not actually touching the floor (sigh). The dinner was still worth it, definitely :).

This is another recipe that’s so simple, I hate to even call it a recipe. But the quicker the better, right?

Garlic Shrimp 

*2 Tbsp grassfed butter -or- refined coconut oil

*1 medium sweet onion, quartered and sliced

*1 clove garlic, pressed or minced

*2 Tbsp white or red wine (optional)

*5 drops fish sauce

*1 lb shrimp

*Sea salt to taste (Celtic, Himalayan)

*freshly ground pepper

Melt butter in a skillet and add onions. Cook until onions are soft. Add garlic, balsamic vinegar, and fish sauce. Salt to taste. Add shrimp and cook until pink. Serve over zucchini noodles. Top with freshly ground pepper.

Zucchini Noodles

Cut 3 medium zucchini into “noodles” with a vegetable peeler or spiral slicer. Add  2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of salted water to boil. Add zucchini; cook for 2-3 minutes. Drain.

This equals about 2 servings. Enjoy!

This post was shared on Healing with Food Friday.