garlic

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.

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!

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.

Roasted Cauliflower with Garlic and Rosemary

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roasted cauli

I promised myself I wasn’t going to so any more “food” posts this week. I’m trying to study and I’m also getting ready for a mini vacation with the kids.

But now it seems when I cook something that I love, I have a compulsion to take a picture of it and post :).

This is super easy and I like to eat it when I’m craving comfort food (aka starchy stuff I don’t eat). It’s also a good dish to serve at a get together, like Thanksgiving.

Recipe

* 1 medium head cauliflower

* 2 Tbsp melted butter or refined coconut oil (I don’t like my cauliflower to taste like coconut)

* 1 tsp dried rosemary, crushed

* 1 large clove of garlic, minced or pressed

* sea salt (Celtic, Himalayan) and pepper to taste

Preheat oven to 400 degrees. Cover a baking sheet with parchment or foil. Cut cauliflower into small pieces, 3/4 to 1 inch. Melt butter or coconut oil and add the rosemary and garlic. Mix well and pour over the cauliflower. Stir to coat the cauliflower. Spread the cauliflower in a single layer on the cookie sheet. Salt and pepper to taste. Bake in the 400 degree oven for 30-35 minutes, stirring after about 20 minutes to brown evenly. Serve warm.

Until next time 🙂

Chicken Sausage and Zucchini Skillet

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chicken sausage veggies

I’m not a chef, and this is a simple dinner. But I looked in my spice cupboard and I couldn’t think of a single thing that could make this better. It’s perfectly delicious the way it is.

Recipe

*butter or coconut oil for sauteing

*1/2 an onion, quartered and sliced

*1 bell pepper, cut into strips

*3 zucchini, sliced

*feel free to add other vegetables from your garden 🙂

*4 nitrate free chicken sausages (in casing), sliced

*1 small clove of garlic, pressed or minced

*sea salt to taste (Himalayan, Celtic)

*black pepper to taste

Heat skillet to medium. Add butter or coconut oil to melt. Add onions and peppers and cook until just tender. Add zucchini, garlic, and sausage. (I used Trader Joe’s chicken sausage, garlic herb.) Salt and pepper to taste. Cook until Zucchini is barely tender, not soggy 🙂 and flavors are blended. Makes 2-3 servings. (2 for us, we are a HUNGRY family.)

Have fun in the kitchen!