Easy Broccoli Soup ****

Tasted okay but not a lot of depth to it.

 I added smoked salt and nooch, which gave it a richer flavor.  I didn't garnish with olive oil, only because I didn't have any.

Easy Paleo Broccoli Soup

This quick recipe is deceptively simple, but it makes a rich creamy soup with a hint of garlic.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4 servings

• 1 16-ounce bag plain frozen organic broccoli
• 2 cloves garlic, peeled
• 3 cups chicken or vegetable stock
• 1 Tbsp ghee or olive oil
• Himalayan pink salt to taste
• organic extra virgin olive oil for garnish, optional

• Bring broccoli, garlic, and stock to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes.
• Carefully transfer to Vitamix and puree until smooth (or puree with an immersion blender).
• Add ghee or olive oil, season with salt and pepper, and blend to combine.

Notes

For dairy-free: use olive oil instead of ghee 

For vegan: use vegetable stock instead of chicken stock and use olive oil instead of ghee
https://cookeatpaleo.com/easy-paleo-broccoli-soup-recipe/

Baked Cinnamon Apples *****

 I used 100% powdered monk fruit instead of honey.  I just sprinkled the apple slices with cinnamon and then sprinkled the monk fruit over top and tossed it all together.  The apples weren't coated like they are in the picture but they were still really delicious.

1/23 - I ran out of ground cinnamon, so I sprinkled the apple slices with pumpkin pie spice instead.  I boiled a couple of cinnamon sticks in a cup of water and then let it simmer for five or 10 minutes.  I poured the cinnamon sticks and water over the prepared apples in the baking dish and proceeded as usual.  I omitted the ghee.*  I think I may actually prefer them this way!

• 4–5 (1.5 lbs) crisp medium apples, peeled and cut with an apple corer/slicer
• 1 1/2 tsp cinnamon
• 1/2 tsp vanilla extract, opt.
• Ghee*

 

1. Preheat oven to 375 degrees
2. Toss peeled apple slices with cinnamon, vanilla, and 1/16 tsp powdered monk fruit.
3. Spread a thin layer of ghee on a small rectangular glass baking pan (or line with parchment or silicone).  Add apple slices in an even layer.  Dot with ghee.
4. Bake for 15 minutes
5. Stir, spread evenly, and return to the oven
6. Bake for another 7 minutes, and stir again
7. Bake for another 7-9 minutes, until apples are tender 
8. Let cool slightly and enjoy as desired!
9. Refrigerate leftovers. Reheat slightly before serving.

Adapted from https://nyssaskitchen.com/paleo-baked-cinnamon-apples-paleo-vegan/

 

Mediterranean Salad

 

Strawberry Lime Mint Spritzer

 

One Skillet Dinner - to try

 Sauté sliced cabbage, onion, carrot, and broccoli until tender in olive oil.  Add cooked chicken breast, diced.  Add frozen peas and frozen cauliflower rice.  Finish with coconut aminos and scallion.

Egg Roll in a Bowl, Vegan Style *****

*****

Oh my word, this was so good!  I'm in love with the name, and I had to try the recipe.  It had all sorts of meat and oil in it, so I created my version.  Delicious!

I made it with a bag of Coleslaw Mix because that's what I had.  It could be made with shredded cabbage, either green or a combination of green and red, plus some extra carrot, too.

To easily grate fresh ginger, I keep it in the freezer, and grate it, while frozen, with a Microplane.

I enjoyed the kick from the Chile de Arbol powder, but it was good without it, too.  Any type of spicy pepper could be used, or it could just be eliminated.

I made this with my favorite Veggie Broth Mix that I always have on hand (1 Tbsp mix to 1 cup water), but it would be good with any vegetable broth.

This was quick, easy, inexpensive, and delicious!  It doesn't get better than that.

1 Tbsp avocado oil
1 Vidalia onion, diced
1 cup veggie broth
4 cloves garlic, pressed or minced
2 celery hearts, diced 
1 16-oz bag coleslaw mix
1 large carrot, shredded [omit]
2 Tbsp Coconut Aminos
1" piece fresh ginger, grated
1/8-1/4 tsp Chile de Arbol Powder, opt.
1 scallion, green part only, sliced



In a wok or large sauté pan, heat avocado oil; add onion and cook onion over medium-high heat, stirring frequently.

As soon as the pan starts to brown, add a small amount of Veggie Broth, and stir to deglaze the pan.  Continue to cook and stir until onion is tender.

Add the rest of the Veggie Broth, plus the garlic, celery, coleslaw mix, and carrot.  Stir, and continue to cook, reducing heat to medium.

Add Coconut Aminos, grated ginger, and Chile de Arbol Powder, if using.  Mix well and cook until cabbage is wilted.

Serve in a bowl, topped with sliced scallion.



Adapted from this recipe.

Sautéed Shallots *****

Shallots

Avocado Oil 

Sea salt

Peel shallots; slice into very thin slices.

Lightly coat a sauté pan with avocado oil; heat over medium heat.  When hot, add shallots to pan and lower heat.  Cook, stirring frequently, until they're tender and slightly brown.  

Watch carefully; they burn easily.

                       ****************************************************

• 4 shallots or 1 large red onion, peeled and thinly sliced

1. Place sliced shallots in a large skillet and cover with oil. Pan-fry the shallots over medium to medium-high heat for 10 minutes, or until brown, stirring as needed to ensure even cooking.
   During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization. Transfer shallots to a plate. Blot with a paper towel and season with sea salt. Set aside.