Crock-pot Paleo Minestrone Soup

The days are getting shorter and cooler which calls for hot soups, leggings and slipper boots.Three of my favorite things about fall. There are plenty of others but these are the top 3!

I am a huge fan of minestrone soup but have a hard eating pasta so I love this verision of minestrone soup. It’s hearty and warms ya to the bones. Best part- it goes in the crock-pot.

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What You’ll Need:

1 Sweet Potato – diced (I left the skin on but you can peel)

1 Cup Carrots- diced

1 Medium Onion – diced

1 Zucchini – diced

1 Yellow Squash – diced

 2 Cloves of Garlic – minced

32oz Vegetable Broth

2- 14 oz cans of diced tomatoes

1/2 cup Frozen Spinach

2 Bay Leaves

2 tsp Oregano

1 tsp Basil

1 tsp Parsley

1/4 tsp Cayenne Pepper

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1 pound Grass Fed Beef

What To Do:

Chop up your veggies and place in your crock-pot

Pour vegetable broth on top

Add diced tomatoes

Add frozen spinach and spices

Stir everything together and place bay leaves on top

Cook on low for 8 hours

At 7 hours cook ground beef and add to the crock-pot

Remove bay leaves before serving

Eat and enjoy

Like pasta? Simply add a small pasta like Acini Di Pepe or Ditalini to crock-pot 30 minutes prior to serving!

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Tasty Tuesday: Avocado Hummus

  

In today’s addition of Tasty Tuesday, I tackle Avocado Hummus. I am attending a girls cocktail party tonight for the grand unveiling of a friends new condo and was in charge of bringing an appetizer. It’s a toasty day here in Rochester so I definitely did not want to turn on the oven.

I absolutely love avocados. I will eat them on burgers, in turkey roll-ups, plain with a little olive oil and salt/pepper, in guacamole, etc. I typically buy 4 a week just for myself. It is a great way to get your fats in. I also love hummus but thought bringing plain hummus was a little boring. Plus one of the girls cannot have garlic so this recipe is perfect for her.

Oh and I also love that this recipe does not contain tahini. I personally hate spending $10 on a bottle which I will hardly use.

What You’ll Need:

1 Can of Cannelloni Beans, drained and rinsed (I buy organic)

1 Avocado, cubed

Juice of half a lime (roughly 1 tablespoon if using juice from a bottle)

1 tablespoon olive oil

Pinch of sea salt

1/4 teaspoon of cayenne pepper

What To Do:

Place everything in a food processor and blend until smooth.

Taste test to make sure the flavors are to your liking. You can always add more lime juice, salt or cayenne pepper if needed. Better to do less in the beginning then overdoing it.

Place in the fridge for at least 30 minutes prior to serving. I love when my hummus is ice cold. Way more refreshing.

Note: Keep the avocado pit in the hummus. This will help keep it from turning brown.

Serve with pretzels chips, pita chips, or fresh veggies. I think this would be really good on top of a burger or to dip grilled chicken in as well!!

Chicken and Veggies over Cauliflower Rice

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Last week I finished the 21 Day Fix and managed to lose 6 pounds. The last week I was pretty laid back so I am continuing this week but also am limiting carbs and sugars. So basically 21 Day Fix meets 21 Day Sugar Detox. My birthday is on the 30th so I probably will only do 2 weeks and then continue afterwards.

My mom found a recipe similar to this on Pinterest and we both doctored our up differently but it is still compliant with both challenges.

I buy my cauliflower rice from Trader Joe’s. It is easy to make it yourself tho. Cut up your head of cauliflower. Place in food processor and pulse until cauliflower looks like rice. Heat a large pan with a table spoon of oil (coconut or olive), add riced cauliflower. Cook approximately 5 minutes.

 What You’ll Need:

4 Chicken Breast, cubed

1 bunch of Asparagus, ends trimmed

1 zucchini, cubed

Frozen spinach (I used a half package of the birds eye) – you can use fresh if you prefer. I just had that on hand

1 package of sliced mushrooms, diced

2 tablespoons olive oil (or coconut oil)

1 cup organic chicken broth

2 cloves of garlic, minced

Sea Salt to taste

Fresh Pepper to taste

1 tablespoon Italian seasoning

What To Do:

Cut your chicken into cubes.

Heat 1 tablespoon of oil in large pan. Add chicken, salt, pepper and cook until brown. Remove from heat

In a large sauce pot, add 1 tablespoon of oil. Add all of your veggies and garlic and cook over medium heat.

Once veggies are cooked, re-add your chicken, broth and spices.

Reduce the heat and let simmer for 15 minutes, stirring occasionally.

Serve hot over pasta, rice, or cauliflower rice. Top with grated parm if you desire.

Almond Flour Pizza Crust

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Pizza is my all time favorite food. I love that I am still able to indulge and still maintain my primal lifestyle. This crust is so easy to make and it’s packed full of flavor.

What You’ll Need

2 cups almond meal/flour
2 eggs
3 tbsp coconut oil
1/4 tsp baking soda
1 tsp garlic powder
Any herbs of your choice

What To Do

Preheat oven to 350 degrees
Mix all ingredients together in a medium bowl
Lightly grease your baking sheet or pizza stone. I used coconut oil
Spread out your dough on stone or baking sheet. It’s going to be really moist so I wet my fingers so the dough doesn’t stick.
Bake your crust for 15 minutes

Take your pizza out and put your favorite toppings on.
Bake your pizza for another 10-15 minutes or until your cheese is melted.
Remove from oven and let sit for a few minutes before cutting
Eat and enjoy

The texture of this pizza is very different from regular dough. You may need to use a fork to eat this. I hope you enjoy it as much as I do.

Chicken “Zoodle” Soup

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Who needs noodles when you can have zoodles!?!?!?!? I made this recipe for a friend who is battling a cold. This is a really easy recipe and it has that comfort food feeling. This soup I feel needs a little more seasoning. I think next time I will add more garlic and sea salt. 

What You’ll Need:

1 Medium Yellow Onion, chopped

3 Cups Carrots, small chopped

2 Cups Celery, chopped

2 Cups Cooked Chicken Breast

2 Large Zucchini made into “Zoodles”

3/4 Teaspoon Salt

3 Cloves Garlic, Minced (Next time I”ll add more)

2 Bay Leaves

8 Cups filtered Water or Chicken Broth (I used Wegmans Organic Chicken Broth)

Oil of choice (I used EVOO)

Pepper to taste

What To Do:

In your pot, add oil, salt, and onions and saute for 2 minutes

Add Celery, carrots, garlic, and saute for 2 minutes

Add Water/Chicken  Broth, bay leaves, and bring to a simmer. Simmer for about 20 minutes.

Add Chicken and Zoodles

Turn off heat, cover and let sit for about 15 minutes.

Make sure to warm through before serving.

Zoodle Recipe

https://theperkyprimal.wordpress.com/2013/11/06/paleo-pasta-aka-zucchini-noodles/

This Recipe was found at The Tasty Alternative

http://www.thetastyalternative.com/2012/03/chicken-zoodle-soup-scd-friendly.html