“Hearty” Chicken & Cauliflower Crumble Soup!

Chicken Cauliflower Soup

 

If you know me, you know that I am OBSESSED with all things fall! If I could eat all fall foods, decorate my house with pumpkins & leaves, & eat all pumpkin everything all year long, I totally would. There’s just something about fall that makes me super happy. <3

This soup is something I threw together last night & we LOVED IT!!! It was very simple to make & minimal ingredients, so I truly believe anyone can make it. I wouldn’t even call it a “recipe” because it’s just great quality ingredients in one soup!  I posted a picture of it on social media & so many of you were asking for the recipe, so I decided to put something on here for you all.

I want to preface this by saying that you do NOT have to use all or any organic products if you don’t want to. I did use organic chicken breast, organic chicken broth, & mostly organic veggies (minus the crumbles & the onions), but it is not necessary at all. It is just what I had at the time. I also feel that you can add ANY veggies that you want & it would probably make it even better! I do feel like the Green Giant Fresh cauliflower crumbles are a must in this, as they gave it a little rice and/or potato vibe to me without all of the carbs. I also think that they have to be those particular crumbles to get the same result I had, but you can feel free to use any type of cauliflower you want. The only thing is, I think the smaller the piece of the cauliflower, the “mushier” it may be & the bigger the cauliflower, the more it actually resembles cauliflower & that wasn’t what I was going for. Hope that makes sense! If you try it another way beside the GGF crumbles, let me know how it turns out!

Ingredients:

2lbs (organic) Fresh Chicken Breast
1 bag of Green Giant Fresh Cauliflower Crumbles (or one head of cauliflower)
8 cups of Low Sodium Organic Chicken Broth (check your ingredients! Also, if you prefer to make your own broth, which is what I usually do if I have the time, you can do that too! It’s even better with homemade broth)
1 Small Onion, diced
3 Stalks of Celery, sliced
3 Carrot Sticks, sliced
2 Cloves of Garlic, minced (or any type of minced garlic you have)
2 Tbsp. Extra Virgin Olive Oil (or coconut oil or ghee)
1 Tbsp. Thyme
1 Tsp. Garlic Powder
2 Bay Leaves
1 Tbsp. Flavor God Garlic Lovers (optional; if you don’t use this, use 1 tbsp. of garlic powder)
Salt & Pepper to taste

Directions:

1) Place chicken breast in a crock pot with a little salt & pepper & a tiny bit of water & cook on high for 2-3 hours or low for 4-5 hours or until thoroughly cooked. Once it is fully cooked, use a hand mixer (this is the easiest way!!) or 2 forks to shred your chicken.
2) Chop/dice/slice all of your veggies & garlic up. In a large pot, add olive oil & all veggies/garlic & let saute for 5-10 minutes until softened.
3) Add the broth & all seasonings to the veggies & let simmer for about 20 minutes, stirring occasionally.
4) Add the shredded chicken to the pot, add a little more salt & pepper to taste, & let simmer for another 10-20 minutes, stirring occasionally.
5) Add any extra seasonings as you see fit & ENJOY! Serve immediately, but know that it is just as good heated up! :)

 

Cauliflower “Potato” Salad! (Whole 30 Compliant)

I LOVE summertime! I love cookouts & grilling out so much. There is just something about it that makes me so happy! I love being able to bring healthy side options to a BBQ! And this 4th of July is no different. I love potato salad as much as the next person, but I don’t love how “heavy” and carby it is. Especially because it’s one of those things I want to eat a lot of! I have been tweaking this recipe for a while now, & I think I’ve finally perfected it thanks to the cauliflower crumbles (Green Giant Fresh brand; fresh–not frozen). I have taken it to a couple of family events & EVERYONE, even people who don’t typically eat very healthy, loved it too!! That makes me so happy! This recipe is for everyone…even the kiddos! If you love potato salad….give this a try & let me know what you think! :) ENJOY!

CAULIFLOWER “POTATO” SALAD:

1 bag of Green Giant Fresh Cauliflower Crumbles (or 1 head of fresh cauliflower, “riced” or cut into small pieces)

4 hard boiled eggs, diced

1/2 red onion, diced

4 dill pickle spears (any kind works)

3 stalks of celery, diced

3/4 cup paleo mayo

Salt & Pepper (to taste)

OPTIONAL:

1 tablespoon Tessemae’s roasted garlic marinade (I LOVE this & it gives it an extra kick!)

1 tablespoon mustard (I never use this because I don’t like mustard, but for those of you that do…it will only make it better)

DIRECTIONS:

1) Steam cauliflower for 1-2 minutes in the microwave. If you are using the Green Giant Fresh crumbles, you can steam them right in the bag for the 1-2 minutes. It is important to make sure they do NOT get mushy. Only cook them until fork tender.

2) Mix all ingredients in a bowl, putting the paleo mayo in last. Mix until everything is covered evenly. Use S&P to taste.

3) Chill for at least 1 hour before serving!

Paleo-ish Ranch Dressing

As I said in my Paleo Mayo post, I LOVE making sauces & dressings from the paleo mayo base! It has become such a fun thing for me to do in my spare time! Many of the concoctions I come up with work…and some don’t. But it’s fun to see what does work! And I have to say…this paleo ranch dressing DOES work & it is one of my favorite homemade paleo sauces! I love having this on hand in my fridge & it is also an easy thing to take on the go if I know I am going to be at work all day or if I’m going out to dinner. Yes, I am that girl that brings her own dressing…and I’m okay with it! ;) ALSO…the reason this is Paleo-ish is because vinegar is typically not used on a strict Paleo diet. I use it because it IS compliant if you are doing Whole30, and vinegar has never hurt anyone (well, at least not me! haha)

Paleo Mayo  Ingredients

Ingredients:

1 Cup Extra Light Tasting Olive Oil  OR 1 Cup Avocado Oil

1 Large Egg

1/2 cup of Coconut Milk (must be from a can)

2 tbsp. Red Wine Vinegar

1 tsp Garlic Powder

1 tsp Dill

1/2 tsp  Onion Powder

Pinch of Sea Salt & Pepper to taste

½ Lemon or lime (I usually use lemon) (edit: I just tried this with 2 drops of Young Living Lemon Essential Oil instead & it is SO GOOD!!)

YOU’LL ALSO NEED:

An Immersion Blender (one of my favorite kitchen tools)

Directions:

Add all of the ingredients in a mason jar or bowl & blend together thoroughly. It usually one takes about 1 minute. This should be creamy, thick, and delicious!!

Paleo Mayo

I’ve been making my own paleo mayo lately & LOVING the results! The mayo can be used as a base for many other creative sauces & dressings. I haven’t used a store bought dressing in a while now (after I did the Whole30) because there is just no need to! This is so super simple & anyone can do it!! You need minimal ingredients & a really good immersion blender!

IMG_0221

Ingredients:

1 Cup Extra Light Tasting Olive Oil (I use Bertolli) OR 1 Cup Avocado Oil

1 Large Egg

Pinch of Sea Salt

½ Lemon or lime (I usually use lemon) (edit: I just tried this with 2 drops of Young Living Lemon Essential Oil instead & it is SO GOOD!!)

 You’ll Also Need:

An Immersion Blender (one of my favorite kitchen tools)

A tall, narrow mason jar. This is the one I use (half pint).

Directions:

1)   Add the oil, egg, salt, & lemon to the jar. Let the egg settle to the bottom of the oil (should only take a couple of seconds).

2)   Push the immersion blender to the bottom of the jar. It should be touching the bottom of the jar before you turn it on.

3)   Turn blender on and don’t move it for at least 15-20 seconds. The oil will emulsify and your mayo will start to come together.

4)   Start to pull the blender up slowly after the 15-20 seconds and make sure everything is mixed in properly.

5)   Enjoy!!!

 

Note: You can store this mayo in your refrigerator for up to 2 weeks! Mine never lasts that long because I use it as a base for everything. Let me know if you love it!! I don’t think most people will buy store bought mayo again with all of those chemicals in it when something so simple that YOU can make can taste so great!!

**Click here for the paleo ranch dressing recipe!**

 

The below nutrition facts are an approximation depending on brand of eggs & oil & all of the measurements.  

NutritionLabel

Homemade Turkey Breakfast Sausage – Whole30 Compliant :)

I’m all about some breakfast sausage! And it’s really hard to find any that is Whole30 compliant…with no sugar and no added “crap” in it. So I decided to try to make my own & I’m so glad I did! This was really easy to make & it tastes delicious! I also think the recipe would be easy to make and freeze if you wanted to use the patties at a later time. This was my first time making these, so I am sure I fill find some better tips and tricks along the way & I will certainly share when I do! If you have any suggestions to make it better, just leave a comment to help everyone!

I also feel like you can add in any other spices/flavorings that you love to change this recipe up from time to time! This is just the one I used for now, so I wanted to share. If I start adding new things in, I’ll definitely update this post!

DSCN0078

Ingredients:

1 lb. ground turkey (or chicken or pork) — I bought mine at our local butcher. Be sure to check the ingredients if you are doing the Whole30 program to make sure that it does not have any added “stuff” in it!

1 tbsp. organic garlic powder

1 tbsp. organic sage

1 tbsp. fennel seed 

1 tbsp. sea salt

1-2 tbsp. ghee or any cooking oil of your choice (Olive oil or coconut oil would work really well with this too)

Optional: 1 tbsp. Flavor God “Everything” seasoning (This is not necessary at all, but it made the flavor THAT much better!)

Directions:

1) Put all ingredients into a medium sized mixing bowl and mix with your hands (wear gloves if possible!)

2) Roll into about 2 inch balls. Pat down to form a patty. You should get approximately 10-12 patties.

3) Heat frying pan with ghee. When the pan is hot, cook the patties 4-5 at a time. (The bottoms should get crispy and you can flip when they do.) **If you prefer to bake these, you definitely can!

4) Cook thoroughly. There should be NO pink. Your best bet is to use a meat thermometer and make sure the meat is at or above 165F either way you decide to cook these.

5) ENJOY!!! :)

Whole 30 “Crack Slaw” Recipe

I promised you guys that I would post my recipe for Whole 30 compliant “crack slaw”. I found many recipes online that were VERY close to being Whole 30 compliant, but not quite…and on day 25, I can’t have “not quite Whole 30″ as an option! I’m too close to give up now!

This is a super simple recipe and doesn’t take long at all. You can add different/more/less spices and sauces as you see fit, but this worked and it worked WELL! Even my picky boyfriend liked it! I call that a win! ALSO…there are certain things, such as the homemade sriracha & coconut aminos that you can substitute with regular store bought sriracha & soy sauce if you are NOT doing Whole 30. This works best for me & my Whole30 lifestyle right now though, so that is what I am going to share! You can also use any ground meat you prefer. I believe ground beef (lean or not) works best for this specific recipe, but if you prefer ground turkey or ground chicken…by all means, go for it!! Here’s all you need:

Crack Slaw!

Ingredients:

1 lb. ground Beef or Turkey or Chicken

2 tablespoons of extra virgin olive oil (you can also use coconut oil, sesame oil, ghee, Kerrygold butter…whatever works for you)

1-2 tablespoons of minced garlic

2 tablespoons of diced onions

14 oz. bag of coleslaw mix (or you can just shred cabbage if you don’t want the add ins) ((EDIT: I just found the Green Giant Fresh Southwest Vegetable Blend at Walmart & it is DELISH in this! Best batch I’ve ever made!))

3 tablespoons of coconut aminos (tastes like soy sauce without the soy & salt…soooo good!)

2 tablespoon sriracha (this recipe is from Nom Nom Paleo minus the honey!…love their site!!)

Salt & pepper to taste

Directions:

1) Brown ground beef and season with salt, pepper, and garlic to taste. Remove from pan and set aside.

2) Saute onions, cabbage, & garlic in olive oil & cook until the tenderness you prefer (I like mine more cooked than most)

3) Add in coconut aminos, sriracha, salt & pepper

4) Add ground beef back into the cabbage & mix well

5) Serve warm & top with sriracha, salt, & pepper as desired per serving!

 

Let me know if you try this & what you think! And also if you make any substitutions or add something & you think it tastes great, let us know!! :) Enjoy!!!