Yesterday my youngest son was under the weather, and I thought his favorite homemade soup would at least get some nutrients into him.
Because we’d spent the morning at the hospital, I had to rush it to get this on the stove for lunch. Little tummies can be impatient, dontcha know.
So I grabbed a rotisserie chicken at the deli – ours is great because they only use chicken, salt and spices. Nothing else. LOVE that.
What you’ll need:
- 6 cups chicken, diced
- 3 stalks celery, diced
- 4 large carrots, diced
- 1 cooking onion, diced
- 4 cloves garlic, minced (a note – do NOT buy garlic pre-minced unless you know the source. That stuff from China is grown is horrible conditions, often with sewage runoff. If you can avoid all foods from China, please please do.)
- 1 tbsp coconut oil
- 1 tbsp grass-fed butter
- 2 cups frozen or fresh peas
- 10-12 cups water
- fresh parsley (if you can get it)
- salt & pepper to taste
1 tbsp each of:
- dried basil (fresh is better, if you can get it – then use it!)
Start the mirepoix by sauteing the carrots, celery, onion in the coconut oil & butter. Using both kinds of fats brings out the flavour in the veggies. (If you’re new to Paleo, like I am, getting over the fear of fats is daunting, I know. But this is the perfect blend for this recipe.) Yum.
Add the garlic, chicken, water, peas, spices, salt & pepper and parsley. Stir it up, bring it to a boil, then simmer it for at least 45-60 minutes.
It may not look like much. I mean, it’s chicken soup, big whoop. But DAMN GIRL, it smelled and tasted AMAZING.
paleo snack chips and guacamole
One of the things I miss the most from my former way of eating, is chips and dip.
D & I have always made our own guacamole and salsa, but we used to default to good ol’ tortilla chips and we just don’t eat those anymore, so when I originally made this recipe, it was a slight flop. Today I may have improved upon it.
- one sweet potato, sliced thinly
- 4-6 tbsp coconut butter, depending on the depth of your wok
- one avocado, peeled & mashed
- juice of one lemon
- garlic powder
So while you’re letting the coconut oil heat up in a wok (medium-high heat), slice up the sweet potato (peeled or unpeeled, your choice).
Fry pieces about half a potato at a time, flipping them every so often. Lay them on paper towel once they are nice and brown. Sprinkle with a little salt if you so desire.
While you’re frying up the sweet potato, mash up your avocado, add the juice of half a lemon and garlic powder as you like it (I like it strong, D prefers adding salsa instead)
I’ve tried doing these sweet potatoes in the oven, but they always seem to turn out floppy or burnt. Frying them in healthy coconut oil is ridiculously good, and guilt free! Enjoy.
I’ve had a mom-blog since 2006, but I recently closed it because I felt a) it was stale; and b) my kids are getting older now and I should let them tell their own stories.
So here I am, talking about my new passion: Paleo.
I know, I know, some of you who know me might be rolling your eyes because you know I’m the type to change my online name from time to time. This time, however, I’m writing this blog for myself, and for my family. If you don’t know me, you can start here. If you’re interested in Paleo and clean living, then this blog is for you.
I’m hoping that as D & I learn more about our new way of life, I can share what is working for us, and what isn’t. Certainly in the first 63 days of eating this way, we have made mistakes (overdoing it on nuts/nut-butter), we have had questions (how do we get our kids to eat this way with us?), and we have had successes (so many yummy recipes!)
We also have goals. I’ll get into those in another post, but D & I have some pretty solid goals that I’d love to share with you as well.
So if you’re game, come along for the ride. Ask any questions you wish, and if we don’t know the answer, we’ll go hunting for you until we do.
Here’s to clean living!