All Posts Tagged ‘soup

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Whole30 Favourites – Week 2

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I’m dubbing this week the week of Ugly Food. Everything was delicious, I promise, even though my lame iPhone photos sure don’t make much look appetizing!

I love this part of the Whole30 because it’s when my energy really kicks in. This morning I was up and had tonight’s dinner in the crockpot by 8am and let me tell you, that NEVER happens. I am NOT that person. (Seriously, ask my husband. Mornings are not pretty around here.) I’m currently feeling like a total Super Mom/Wife, and it’s only 9:32am…I’ll get back to you on that though, because I don’t see that feeling lasting all day. Ha!

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Top: Healing Chicken Soup by Stupid Easy Paleo. This was so delicious and soothing! We’ve had all kinds of sick bugs in our house these past two weeks so this soup was perfect. Next time I will double or triple the batch.

Bottom far left: Artichoke Chicken Lemon Pasta by PaleOmg. I loved this. I love pesto and will be using this pesto recipe for other recipes as well as this one again. I’m not sure why the colour of mine was so weird, but it tasted great and even reheated just fine.

Bottom second from left: Old faithful! Soft boiled eggs on Sweet Potato and Zucchini Hash. I used to always pan fry this recipe but lately I’ve been spreading it all on a baking sheet and baking it in the oven to save time. It gets nice and crunchy that way and I don’t have to stand over the pan, constantly mixing it.

Bottom middle: One of my all time favourites that I have been craving lately – Spicy Coconut Shrimp Bisque by my lovely friend Renee Jordan. I make this soup pretty regularly and in big batches. Try it and you’ll see why!

Bottom second from right: This was just a simple salad of mixed greens, prawns fried in coconut oil and Flavor God seasoning, with beets and pumpkin seeds. This was at the end of my grocery week so it’s lacking in colour and more vegetables, but it was yummy and filling none the less.

Bottom far right: This was a weird experiment that looked terrible but tasted fantastic. I used the Jerk Chicken recipe from Well Fed 2 by Melissa Joulwan but subbed scallops for chicken. The entire recipe is not available unless you buy the book (so go buy it!) but the seasoning recipe can be found here, on her fantastic blog. I served it on cauliflower rice, and it reheated well for leftovers the next day.

Right now I’ve got Puerco Pibil in my crockpot for dinner tonight, and it smells fantastic. I’ll share it with you next week with the rest of my favourites.

Eat well, move your body, and enjoy your week!

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Chorizo and Yam Stew

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This is based off of a recipe a friend shared with me, with just a few tweaks here and there. It’s hearty, delicious, and has exciting flavours. I love topping it with cool avocado to balance the sweet and spice of the stew.

Ingredients

-4-6 chorizo sausage links

-3 cups diced yams

-1 onion

-3 garlic cloves, crushed

-2 stalks of celery, diced

-1 large carrot, diced

-1 bunch of kale, roughly torn

-1 can of diced tomatoes

-2 tbsp tomato paste

-4 cups chicken bone broth

-1.5 tsp chili powder

-1 tbsp smoked paprika

-1 tsp regular paprika

-1.5 tsp oregano

Directions

  1. Remove sausage casing and crumble the sausage into a large soup pot. Fry the sausage until it is cooked through, and then remove it and set aside, but save all the juices in the pot.
  2. Add the onions, garlic, celery and carrots to the pot and fry for approximately three minutes.
  3. Add the yams, herbs and spices and stir for another three minutes.
  4. Add the tomato paste and diced tomatoes and stir. Then add the chicken bone broth, stir everything, and let it simmer for 15-20 minutes to let the yams soften.
  5. Add the chorizo sausage back into the soup, stir, and simmer for another 5-10 minutes until heated through.
  6. Ladle into bowl and serve with avocado if desired. This recipe makes about 6 servings.

Eat well, move your body, and have a great week!

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Chorizo and Yam Soup with Rosemary Sea Salt Biscuits

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My local butcher shop sells the most amazing chorizo sausage. I pick up a pack each week and try to find something new to do with it because it is just so delicious and packed full of flavour! Tonight I used it to top my pureed soup and give it a kick. Mission accomplished.

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Chorizo and Yam Soup (with Kale Chips)

(My husband and I polished this off in one sitting with no leftovers. Double it if you are feeding more than two very hungry adults.)

Ingredients:

1 pack of chorizo sausage (about 5 links)

1 leek, chopped

1 orange bell pepper, chopped

4 cloves of garlic, peeled and smashed

4 yams, peeled and chopped

1 apple, chopped

1.5 tsp of ground sage

2 cups of beef bone broth

1 bunch of kale, washed and roughly torn

1-2 tbsp olive oil, divided

1 tbsp coconut oil

Sea salt and pepper, to taste

Directions:

1) Preheat your oven to 400 degrees.

2) Combine your chopped leek, pepper, garlic, yams, and apple in a large bowl. Toss with the olive oil, then sprinkle with the sage and a pinch of  sea salt and toss again.

3) Spread your mixture onto a lined baking sheet and roast in the oven for 30-40 minutes or until yams are soft.

4) About 15 minutes before your roasting time is up, toss your kale pieces in some olive oil and spread on a lined baking sheet in a single layer. Sprinkle with sea salt and pepper and throw in the oven for 15 minutes while your vegetables finish roasting.

5) While your vegetables are roasting, melt your coconut oil in a large frying pan over medium heat. Remove the casing from your chorizo sausage and crumble the sausage into your pan.

6) Fry the sausage until it’s cooked through and then transfer it to a serving dish.

7) When your vegetables and kale are finished roasting, remove both pans from the oven. Let the kale chips cool and then transfer to a serving dish.

8) When the vegetables have cooled, transfer them to a blender, add the beef bone broth, and puree until smooth. Pour into a large soup pot and simmer on the stove for 5-10 minutes. Alternatively, throw the roasted vegetables and bone broth into the soup pot and blend with an immersion blender until smooth.

9) Once the soup has been simmering for 5-10 minutes, ladle it into your bowls and top with kale chips and chorizo sausage. Enjoy!

Rosemary Sea Salt Biscuits

(Note: These biscuits are NOT Whole30 approved. No biscuits are!)

Ingredients:

4 large eggs, whites and yolks divided

1/2 cup coconut flour

1/4 tsp baking soda

1/2 tsp cream of tartar

3/4 tsp sea salt

1.5 tsp rosemary

4 tbsp cold grass fed butter

1 tsp raw honey (optional)

I really wanted to add some sharp raw cheese to these biscuits, but I don’t tolerate it well. If you are able to tolerate raw dairy, then I think it would be delicious in these biscuits.

Directions:

1) Preheat your oven to 400 degrees.

2) Separate your egg whites and yolks into two bowls. Beat your egg whites until they are foamy and begin to form soft peaks.

3) Add your honey to the egg yolks and mix to combine well.

3) Fold your yolks and honey into your egg whites and mix softly until combined.

4) Combine all your dry ingredients into a bowl and then cut your butter into the dry mixture, using a fork or pastry cutter until it is crumbled.

5) Gently combine your egg and honey mixture with your dry ingredients until mixed well. Wait a few minutes for the coconut flour to absorb the excess liquid.

6) Using a large spoon or ice cream scoop, scoop your biscuits onto a lined baking sheet, leaving an inch in-between. Depending on the size of your scoop, the recipe should yield about 6-8 biscuits.

7) Bake for approximately 20 minutes. Allow to cool and then slice and enjoy with grass fed butter on top.

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Potato Soup with Kale and Italian Sausage

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All of a sudden winter has hit us here in Vancouver. It’s been beautifully sunny and absolutely chilly and we are loving it! We’ve spent hours outside each day soaking up the sunshine and everyone’s mood has been lifted.

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The fresh cold air makes me crave hot soup, and so that plus the fact that kale was on sale at our local market had me coming up with this for dinner last night. This made quite a large pot, probably enough for about 6 bowls.

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Ingredients:

-6 slices of nitrate free, sugar free bacon

-4 cloves of garlic, peeled and smashed

-1 leek, white and light green parts only, chopped

-2 celery stalks, chopped

-4 medium sized potatoes, peeled and chopped (I used red potatoes but any kind will do)

-3 potatoes, diced into bite size pieces (I prefer to leave the peel on for this part)

-6 sausage links, Italian flavoured or chorizo (I did a mix)

-2 large red bell peppers, diced

-2 bunches of kale, stems removed and roughly torn or chopped

-fresh chives, chopped

-4 cups chicken broth

-1 cup water

-salt and pepper to taste

Instructions:

1) Fry the bacon in a large soup pot over medium heat. (Put the bacon in your cold soup pot and then turn on the heat to medium to get the most fat rendered out of your bacon – thanks Cherie for that tip!)

2) Once the bacon is cooked, remove it and set it to the side. Remove all but 1-2 tbsp of the bacon fat. (Save that removed bacon fat in a jar for another day…it’s gold.)

3) Fry your garlic, leek and celery in the pot with the 1-2 tbsp bacon fat until it smells wonderful, about 2-4 minutes.

4) Add in your 4 peeled and chopped potatoes and fry for another few minutes.

5) Pour in your chicken broth and water. Bring to a boil and then simmer for 10 or so minutes, until potatoes are soft.

6) While your potatoes are cooking, heat a large pan over medium heat. Remove the sausage casing and crumble the meat into the pan. Cook until there is no longer any pink.

7) When the potatoes are soft, puree the whole pot of broth, potatoes, garlic, leeks and celery. Use a hand held immersion blender or remove the mixture and blend it in a Vitamix and then return it to the pot.

8) Add the rest of the potatoes and the cooked sausage. Bring to a boil and reduce to simmer for 10 minutes or until the diced potatoes begin to soften.

9) Add your chopped kale and diced red pepper and simmer for 3-5 minutes.

10) Ladle the soup into bowls and serve topped with chives and bacon.

Enjoy!