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Smoky Mexican Tortilla-less Soup

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grain-free • gluten-free • dairy-free • nut-free • seed-free • egg-free • sugar-free

PREP TIME: 25 minutes
COOKING TIME: 45 minutes
YIELD: 4 large servings
NUTRITION INFO: coming soon!

ingredients:

  • 2 Tbsp coconut oil or bacon fat
  • 1 small onion, finely diced (~1/2 cup)
  • 1 red bell pepper, finely diced (~1/2 cup)
  • 2 carrots, finely diced (~1/2 cup)
  • 2 stalks of celery, finely diced  (~1/2 cup)
  • 1 poblano pepper, roasted and diced (see side note below)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper – or more to taste
  • 2 tsp cumin
  • 2 tsp corriander
  • 1/2 tsp chipotle powder
  • 7oz tomato paste
  • 32 oz home made broth (chicken or beef)
  • 8oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
  • optional: 1/4 c cilantro, chopped – for garnish
  • optional: avocado slices – for garnish

preparation:

  • In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
  • Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
  • When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
  • Serve garnished with fresh chopped cilantro and avocado slices.

change it up:

  • Use cooked, shredded beef and beef broth instead of chicken.
  • Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter.

side note:

  • To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.

Yes, you can enjoy this recipe while on the The 21-Day Sugar Detox !

 

Thanks to: http://balancedbites.com/2013/02/easy-recipe-smoky-mexican-tortilla-less-soup.html


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Paleo Homemade Strawberry Ice Cream

Paleo Homemade Strawberry Ice Cream

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14 oz Coconut Milk*

1 Vanilla Bean

2 Eggs

2 Tbsp Honey

1 tsp Meyer Lemon Juice

1 cup very ripe Strawberries

pinch Sea Salt

*Full fat coconut milk.

Put the coconut milk on the stove and heat to medium high. Scrape the insides of the vanilla bean out with the back of a knife and add to the coconut milk. Heat, whisking, until the vanilla bean is evenly distributed and the oils begin to break out of the coconut milk. Take off the heat.

Mix the eggs to incorporate and then slowly whisk them into the milk mixture– the key is to add the eggs very slowly and constantly whisk. You don’t want them to cook in the coconut milk.

Then add the sea salt, honey and lemon juice.

Blend the strawberries in a food processor or blender and then add them to the coconut milk mixture.

Let the mixture cool to room temperature. Once cool, add it to the ice cream maker and follow the instructions on your ice cream machine (ours instructs to layer the ice and the rock salt and let it go for 20 minutes).

If you don’t have an ice cream maker, you can put the mixture in the freezer and stir every 10-15 minutes until it is the consistency you want. It won’t quite be the same, but it would suffice.

Serves 4

Looking for a different flavor? Try the Peach Ice Cream!

Thanks to: http://www.paleoeffect.com/recipes/strawberry-ice-cream-paleo-effect/


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Beef Taco Plate

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Beef Taco Plate

Cooked ground beef mixed with taco seasoning (recipe below) and topped with poached egg, sliced avocado or guac, and fresh salsa:

Taco Seasoning Ingredients
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
  1. Make 3 or 4 times this recipe and store it in a glass jar. Just add a tablespoon or two to a pound of cooked ground beef with a little water.

Thanks to: http://www.eatingforidiots.com/beef-taco-plate/

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Paleo Watermelon Cake with Coconut Cream “Frosting”

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Paleo Watermelon Cake

Prep time: 15 mins — Cook time: 5 mins — Servings: 6-8

Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

Equipment:
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!)
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/watermelon-cake.html

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Paleo Celery Seed Salad Dressing

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Paleo Celery Seed Salad Dressing

Prep time: 10 mins — Cook time: 0 mins — Servings: 4

Ingredients:
– 1/2 cup extra virgin olive oil
– 2 Tbsp. balsamic vinegar
– 1 tsp. apple cider vinegar
– 1/2 small onion, peeled and quartered
– 1 Tbsp. raw honey
– 1/4 tsp. celery seed
– Dash garlic powder
– Sea salt (to taste)
– Ground black pepper (to taste)

Equipment:
– Measuring spoons
– Measuring cups
– Food processor or blender

Directions:
1. Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground black pepper to taste.
2. Store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/celery-seed-salad-dressing.html