bacon

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.

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.

Bacon Burger with Basil Guacamole (GAPS/Paleo)

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bacon burger

I just came back from a mini vacation with my parents and my kids. I had a great time and got to visit some places that brought back a lot of good memories of my childhood. But I’m SO glad to be home!

When I’m home I have certain things I cook that taste great and aren’t hard to make. When I’m traveling, everyone asks lots of questions and they can’t BELIEVE that I don’t eat this or that. And what about this? No? You’re kidding! It’s so hard to turn down something that’s been cooked for you when that’s how the person expresses love. I forget how weird I am until I get out of my little bubble.

I bring food in my suitcase when I travel. Canned meats or seafood, some nuts, coconut. Just in case I’m stranded with no food. My suitcase is usually pretty heavy.

Another travel challenge is that I’m picky about sleeping in a very dark room. My son found it pretty amusing when I called hospitality at the hotel to request a few band aids to stick over the lights on the smoke alarm and the little TV light (I didn’t tell them this was what I was doing). You’d be surprised at how shocking those lights are to your eyeballs when you’re used to sleeping in the dark! I suppose I could use one of those sleeping masks, but I also don’t like my eyes to be too hot. You can see that I’m very high maintenance. I’m improving, but I’m not sure I’ll ever be easy going.

I do have an awesome family and I had a great time for sure. I also ended up with a few ideas for new things to cook for my family.

The inspiration for this recipe was the guacamole bacon burger from the Red Robin. I changed the guacamole and the cheese, partially so that people who don’t tolerate nightshades could try the recipe with modifications.

Recipe

*8 large lettuce leaves

*4 1/4 to 1/3 lb burgers

*8 slices nitrate-free bacon

*shaved raw Parmesan (if you eat dairy)

*sliced red or sweet onion

*basil guacamole (recipe follows)

Cook the bacon in the oven at 375 degrees for 25-30 minutes. Grill or fry the burgers and salt to taste. Layer the remaining ingredients on the burger. Put a couple of pieces of bacon on the top. You can use a “lettuce” wrap, but I just like cutting it up and eating everything mixed together.

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.
Feel free to share any travel challenges you’ve had, or how you’ve overcome them!!! I clearly need help 🙂
This post was shared on Healing with Food Friday.