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Spicy Chicken and Vegetable Soup

4 Jan

Many of you know of my borderline addiction to soup and making soup.  I’ve been wanting to open a soup restaurant just don’t have the financial backing to do it…yet!  Last night was the perfect night to make soup here in New England, with a Nor’easter having just dumped a big pile of snow on us and temperatures in the negative numbers, what else are you supposed to have for dinner?!?  I posted a picture of the soup on Facebook so decided to put the “recipe” on here.  Enjoy!

 

Ingredients:

  • 3 boneless skinless chicken breasts
  • 2 cartons of chicken broth (no sugar added)
  • 2 tablespoons Asian garlic & chili sauce
  • juice of 2 limes
  • 3 medium size carrots, sliced
  • 3 celery sticks, sliced
  • 1 package baby bella mushrooms, diced
  • 2 leeks, cut in half and sliced
  • 2 cups baby spinach, chopped
  • 1 zucchini, diced
  • 1/2 teaspoon cayenne
  • salt & pepper to taste

Spicy Chicken and Vegetable Soup

Instructions:

  1. Start out by pouring half a carton of chicken broth into a soup pot along with 2 tablespoons garlic & chili sauce and the juice of 2 limes
  2. Cut your chicken breasts into chunks and add to the broth and cover
  3. While your chicken is cooking, cut all vegetables and put to the side
  4. Allow the chick to cook for approximately 10-15 minutes until completely cooked, then remove chicken from broth and set aside
  5. Once the chicken is removed, add the remaining chicken broth, all vegetables and any spices to the broth
  6. When the chicken is cool enough to touch, shred it with your hands and add it back to the soup
  7. Allow to cook on a low to medium heat until the carrots and celery are tender.
  8. ENJOY!!!

Apple Cranberry Pear Sauce

14 Dec

I recently spent Thanksgiving with my cousin, and her husband and son in Texas. They were so amazing always making sure I had paleo things to eat but this was my first holiday since I decided to go paleo so I wasn’t sure what I was going to eat on the big day. While helping my cousin prepare the meal, I was chopping up an apple for her cranberry apple sauce and had an idea for a paleo version for me! It’s super simple and not only does it taste amazing but it will make the house smell amazing too! It’s pictured below with sweet potato hash.

Ingredients:

  • 1 cup all natural cranberry juice
  • 1 apple diced (I use gala apples but you can use whatever you prefer)
  • 1 pear diced
  • 1 cinnamon stick broken in half
  • 1 tablespoon raw honey
  • 1 teaspoon ground cinnamon

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Instructions:

  1. This is super simple! Put the cranberry juice in a small saucepan on a medium heat, allow it to begin to boil and add the rest of your ingredients.
  2. Cook until pear and apple are tender and remove from heat.
  3. This is best served warm so either serve from the pan or you can store in the refrigerator and heat it up when you’re ready to eat
  4. ENJOY!!!

Spicy Tuna & Zucchini Cakes

14 Dec

This recipe came to me while on the elliptical at the gym this week. I had a piece of tuna marinating in the fridge overnight and had no clue what I was going to have with it when all of a sudden, this popped into my head! They came out delicious and are pretty easy and quick to make. Definitely one of my favorite things I’ve made, I hope you enjoy it! Following this recipe will make about 6 small to medium sized pancakes, you can enjoy them as a meal or a side dish.

Ingredients:

  • 1 large zucchini
  • 1 tuna steak
  • Juice from 2 limes
  • 2 cloves of garlic
  • 2 tablespoons garlic chili sauce (found in the Asian aisle at the grocery store)
  • 1 egg
  • 1/2 cup (ish) chopped scallions

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Instructions:

  1. Start out by combining the lime juice, garlic cloves and the garlic chili sauce ( I use the Magic Bullet blender to mix). Marinate the tuna steak in the mixture overnight
  2. When you’re ready to cook, put coconut or olive oil in a skillet and heat to a medium temperature
  3. Dice the raw tuna and put it in a large mixing bowl, add a little of the marinade to keep the flavor
  4. Shred the zucchini and add it along with the chopped scallions and egg to the tuna
  5. Mix everything together with your hands to thoroughly combine everything
  6. Make mixture into small pancakes and put in the skillet. Cook until golden brown then flip (about 5-7 minutes per side)
  7. ENJOY!!!

Sweet Potato Hash

7 Dec

This has quickly become a crowd favorite!  I’ve made it multiple times and each time, everyone LOVES it!!  It started out one Sunday morning, I didn’t want to make boring eggs and fruit or bacon, saw a sweet potato in my vegetable basket and the rest is history!  This can be served for breakfast, brunch, lunch or dinner.  I made a big pan of it (minus the eggs and goat cheese) for a pot luck at work this week, everyone loved it!

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Ingredients:

  • 2 medium size sweet potatoes
  • 1/2 – whole red onion
  • 1/2 cup chopped scallions
  • 4-6 links spicy turkey sausage (remove casing)
  • goat cheese crumbles
  • eggs (1-2 per person)
  • enough coconut oil (or olive oil) to coat the pan)

Instructions:

  • Heat a large skillet to a medium heat with coconut oil in the pan
  • Dice sweet potatoes and red onion and add to skillet (this is the longest part)
  • In a separate frying pan, get your turkey sausage cooking.  Once it starts to cook, chop up the links so it’s more of a ground sausage consistency
  • Make sure to mix the sweet potato/onion mixture frequently so it doesn’t stick but it will probably need to cook about 30 minutes before the potatoes become fork tender
  • Once the sausage is cooked, add it to the sweet potato/onion mixture and cook until potatoes start to caramelize
  • While everything is cooking, chop up some scallions (amount depending on you, I like a lot)
  • Get another frying pan out (I use the one the sausage was cooked in) and fry your eggs.  I like mine to have a runny yoke, feel free to cook them however you like
  • When the potatoes are nice and lightly browned, put a scoop in a bowl, top with a little scallion, goat cheese then your egg on top.  I then put a little more scallion and goat cheese on top of the egg
  • ENJOY!

Paleo Lemon Pepper Chicken & Brussel Sprouts

7 Dec

I know I have another recipe for Lemon Brussel Sprouts and I still stand by that being an awesome recipe.  However, I like to tweak my recipes and usually the more times I make it, the better it gets.  This is one of those examples, from the Lemon Brussel Sprouts came Lemon Pepper Chicken & Brussel Sprouts.  I hope you enjoy this as much as I do!

Lemon Pepper Chicken and Brussels

 

Ingredients:

  • Package stir fry chicken strips
  • Juice from 2 lemons
  • 1/4 red onion diced
  • 4-6 strips turkey bacon diced
  • Teaspoon coconut oil
  • Cracked black pepper
  • Garlic powder to taste

Instructions:

  • Start by cutting brussel sprouts in half and removing the gross stems and boil them until fork tender
  • While brussel sprouts are boiling, heat a large skillet and melt coconut oil in the pan
  • Once skillet is heated to a medium heat, start cooking diced turkey bacon and diced onion with crushed black pepper and garlic powder
  • In a separate pan, cook chicken strips with the juice of one lemon and plenty of cracked black pepper
  • Once chicken is cooked, add it to the bacon and onion mixture (including the juice)
  • Cover ingredients with cracked black pepper
  • Let cook for about 7-10 minutes mixing ingredients together
  • Drain brussel sprouts and add to skillet
  • Add juice from the other lemon and a little more black pepper
  • Mix everything together and cook until brussel sprouts start to caramelize
  • ENJOY!

Spicy Veggie & Turkey Burger Soup

7 Dec

I make this soup when I have extra veggies in the house that I don’t want to throw away.  I’ll list what I used for this specific batch of soup (because it came out freakin amazing!) but feel free to use whatever  veggies you like!

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Ingredients:

  • Package of Ground Turkey Burger
  • 1/2 red onion diced
  • 1 cup baby carrot cut in about 4 pieces
  • Bundle of asparagus
  • 1 leek
  • 1 cup brussel sprouts cut in half
  • 2 cartons of organic chicken broth
  • 1 jar of hot salsa (make sure to check ingredients, no added salt or sugar)

Instructions:

  • This recipe is super easy!
  • In a soup pot, combine chicken broth, salsa and veggies (except onion) and let simmer on low
  • In a skillet, cook onion and turkey burger together until turkey burger starts to brown
  • Add burger to your soup and let simmer for about 30-45 minutes until veggies are cooked thoroughly
  • ENJOY!

Paleo Italian Style Coleslaw

28 Jul

Okay guys, ready for the easiest coleslaw recipe ever?  This is perfect to bring to those summer cookouts and BBQs as a way to eat healthy but still enjoy those summer favorites!  Best of all, it’s only 5 ingredients and I make mine in the tupperware container I bring with me!

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Ingredients:

  • 1/2 cup red wine vinegar
  • about 1/4 cup olive oil
  • 1 bag shredded cabbage & carrot (it’s pre-made coleslaw,  you can shred your own if you want but I’m going for easy)
  • Black pepper
  • garlic salt

Instructions:

Okay, ready for this.  Grab a big bowl, mix all your ingredients together and put in the fridge to chill it until you’re ready to eat.  Yup, that’s it!  Use as much or as little garlic salt and black pepper as you like.  This is easy and super delicious!

Enjoy!

Easy Paleo Guacamole

15 Jul

Aside from my Honey Mustard, this guacamole recipe is the easiest recipe I’ve made!  I got this quick and delicious idea from my little sister’s boyfriend who makes it at all of our cookouts.  Since I don’t eat tortilla chips anymore, I make this more as a dipping sauce for fish or chicken or I dip baby carrots in it.  It’s so yummy, I could just eat it with a spoon!

The measurements for this are based on my personal preference and making enough for just me.  You can make it for a party, just increase the amount of everything. If you aren’t sure how to cut and pit an avocado, here’s a short video to walk you through it.

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Ingredients:

  • 1 ripe avocado
  • juice of 1 lime
  • fresh cilantro (amount is based on preference, I use a handful or so)
  • sea salt

Instructions:

  • Cut avocado and scoop into a bowl
  • Use 2 tablespoons to mash the avocado halves (I leave mine a little chunky but you can make it whatever consistency you prefer)
  • Finely chop the fresh cilantro and add to the avocado
  • Add the fresh squeezed lime juice
  • Finally, add the sea salt.  I use about 1/2-1 teaspoon but again use how much you like
  • ENJOY!

Lemon Brussel Sprouts

13 Jul

Lemon Brussel Sprouts

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Ingredients:

  • Brussel Sprouts (I used 1 container)
  • Bacon (about ½ a pound)
  • Juice from fresh lemon (this recipe I used 2 lemons)
  • Black pepper
  • Garlic powder

Instructions:

  • First cut your brussel sprouts in half and remove the gross looking stem kind of things from the bottom (I’m no chef sorry I don’t know the technical terms).
  • Boil (or steam) the brussel sprouts for about 10-15 minutes to partially cook them.  They should be semi fork tender when they’re cooked enough (not too hard, not too soft).
  • Drain them, put them in a bowl and add the juice of one lemon and a little black pepper.
  • Toss by hand to make sure they’re all coated with lemon.
  • While the brussel sprouts are boiling (or steaming) take your raw bacon, slice it in half (the long way) then cut into (about 1 inch) pieces and put in a hot skillet.
  • Sprinkle a little black pepper and garlic powder on top and cook to your preference; I like my bacon crispy so I let it cook for a while.
  • Once the bacon is mostly cooked, add the partially cooked and coated with lemon juice brussel sprouts.
  • Cook until the sprouts start to brown/caramelize a little bit (or a lot depending on what you prefer).
  • Put the finished bacon and brussel sprouts back into the bowl and pour the juice of the 2nd lemon over the top, mix it up
  • ENJOY!

Cauliflower Crust Paleo Pizza

13 Jul

There are tons of paleo cauliflower crust recipes out there, this is what I used, you can put pretty much add any toppings you want on it.  I don’t eat dairy so there’s no cheese on this one but honestly this was so good I didn’t miss the cheese at all!

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Ingredients:

  • 1 head of cauliflower
  • 2 eggs
  • no sugar/salt added tomato sauce (I use Frank’s Fra Diavolo found at Highland Park Market, it’s AMAZING!)
  • 1 small zucchini
  • 1 small summer squash
  • Handful of sliced mushrooms of choice (I use baby bellas)
  • 3 leaves of fresh basil
  • 3(ish) strips of bacon
  • garlic powder
  • sea salt
  • black pepper
  • Coconut or Olive Oil

Cauliflower Crust

Instructions:

  • Pre-heat oven to 350 degrees
  • Using a hand grater or food processor, finely chop/grate the entire head of cauliflower into a microwave safe bowl
  • Microwave grated cauliflower for 8 minutes
  • Once cooked, allow to cool and using paper towels get all the excess water out of it
  • Mix in 2 eggs and a little bit of garlic powder, sea salt and black pepper (depending on your taste) – I mix by hand to make sure everything is combined really well
  • Use a little olive or coconut oil to grease a cookie sheet or pizza pan
  • Spread out cauliflower mixture on the pan into a pizza shape (I’ve seen rectangles but I like my pizza round) as thin as you’d like it
  • Bake for 10-15 minutes

Toppings

Instructions:

  • Heat skillet on medium heat
  • Slice zucchini and summer squash into about 1/2 inch thick slices
  • Once skillet is hot, add bacon, sliced zucchini, summer squash, and mushrooms and cook until they’re a little soft (I don’t like mushy veggies) and until the bacon is cooked enough for you (I cook my bacon for a few minutes before adding the veggies because I like crispy bacon)

Now, lets put it all together!

  • Add the sauce to your cauliflower crust (however much you like, I like mine a saucy)
  • Chop (or break apart with your hands) the leaves of basil and put that on top of the sauce
  • Add your veggies and bacon (I break my bacon into pieces before putting it on top)
  • Bake in the 350 degree over for 5-10 minutes just to heat everything up and let it come together
  • ENJOY!