It’s nice having a good soup around, especially for when the kids come in from playing in the….rain. I’m still so bummed that we actually didn’t get any snow in Atlanta!! Our kids have had how many “snow days” now without any snow? Pitiful. Anyway, here is a great, simple soup. Tate said it was (with some Pete’s hot sauce) his very favorite!
And yes, there are some white beans in this soup which I know are not Paleo. Free free to omit them from this recipe if you’re avoiding legumes right now. So I’ve been following Paleo for over 6 years now and while I think eating the Paleo way is a great way to reduce inflammation, I also think it’s a good template or good starting point. I think once the gut has healed, it is good to experiment with your diet by add in things like beans (especially ones with resistant starch – my latest fascination) and some gluten free grains once in awhile to see how your body tolerates them. This was my first experiment and so far so good!
If you cook your chicken in the slow cooker and you cook it on “high”, it will be more like shredded chicken (we clearly cooked this on high). But if you cook it on low, it will be more like a rotisserie chicken which I actually tend to prefer.
Oh and have you tried these dark chocolate chips sweetened with stevia? You can get them at Whole Foods or vitacost.com. I promise, even with zero grams of sugar, there isn’t any weird aftertaste. They have the perfect amount of sweetness! You’re welcome…and I’m sorry!
Easy on those Tate…At $7 a bag, I’ll be hiding those in my stash!
Hi all, sorry I’ve been MIA in announcing the winner for the cookbook. It’s been a crazy week. Anyway, I am excited to say that I was able to choose two winners for Super Paleo Snacks. They are:
Michelle Schiess and Liza Gressle!!
Michelle and Liza, please email me your mailing address and I’ll get you a copy ASAP!
On to the food…
After going to True Foods, I realized that I had to have their Shrimp Panang, well, all of the time. I have been craving it ever since and knew my husband wouldn’t be too cool with me eating there 3 times a week. So, I realized I had to figure out how to make a panang sauce. After looking up many recipes to get an idea of what I would need to make this sauce, I realized I would have to get some Kaffir Lime Leaves and Panang Curry Paste. I couldn’t find these ingredients at our Publix and apparently only some Whole Foods carries them so I went to ole reliable Amazon to place my order.
I was going to use some frozen wild shrimp and broccoli I got from Trader Joe’s to make the dish, but, then I was at Costco and they had small lobster tails and I just couldn’t resist. So tonight, after 5 minutes of prep, one of my favorites dinners was reincarnated. Really, 5 minutes. I opened a bag of lobster tails (you could also use wild frozen shrimp, chicken -but then you’d have to cook it and I was feeling extra lazy tonight) and added some frozen broccoli crowns and the ingredients below. It might have been the easiest meal I’ve made in awhile, and I usually always make pretty simple meals, but it was also really good. It was actually pretty spicy (years ago I would never have guessed I could eat a meal like this with my an autoimmune in my gut) but I was able to eat it. The only side effect was it made my face sweat! I should be embarrassed, but honestly, I was more excited that I could actually eat something spicy! Who says you can’t heal your gut!?
So…I just got the totals for my book sales, and I am beyond thrilled. As of just last week, the marketing team from my publisher has just begun their efforts, so I have to assume so many of those sales are from y’all. THANK YOU, THANK YOU, THANK YOU for your support!
To celebrate my book sales, my new site layout (what do you think?) and Valentine’s Day, I wanted to do a giveaway as just as a simple thank you!
To enter the drawing, all you have to do is enter your name in the comments section below. The winner, chosen at random, will receive a copy of my book, Super Paleo Snacks, for Valentine’s Day. The giveaway is for US participants only (sorry!) and will end on Valentine’s Day at midnight.
Also, to celebrate Valentine’s Day, I wanted to share with you another recipe from my book that includes THE BEST tasting (paleo) cupcakes you will ever eat, bar none. No one will know these are gluten free, dairy free, and low glycemic. Oh and they’re nut free so safe for any school! With the addition of the psyllium husk powder (Whole Foods, Amazon, health food stores), the texture, taste, and consistency is to die for, and the frosting is one that is super easy to make but not easy to stop eating. These would make for a great Valentine’s Day treat, or even a nice Valentine’s Day breakfast (similar to donuts but way better for you!).
Enjoy and Happy Valentine’s Day!
We used some fun sprinkles without artificial colors and colored only with beet juice….
Preheat oven to 350F. In a medium bowl, combine the dry ingredients and mix well. Then in another medium bowl, beat the egg and then add in the melted butter and vanilla. Once that is mixed together, add it to the dry ingredients bowl and combine.
Next, either grease your muffin pan or use muffin liners. Then fill each cup about
two- thirds of the way full. Cook for 20 minutes or until you can stick a butter knife in the center of the
muffin and it comes out clean. Allow them to cool completely and then add chocolate frosting.
● 6 tbsp coconut milk, full fat
● ¾ cup dark chocolate chips
● 1 tsp vanilla
In a metal bowl, pour the chocolate chips and set the bowl over the a sauce pan with boiling water, and let the chocolate begin to melt. Then, stir in the milk and vanilla. Just before all of the chocolate is melted, remove the bowl from heat and stir until smooth. Allow to cool for approximately 5 or so minutes. Then top the cupcakes with frosting using a butter knife.
I am so used to my quick shopping routine at Costco that I don’t typically take time to go down every single aisle. But today, I did just that (well, the food aisles). I was so excited with all the good stuff I found, I wanted to share it with you all. Alice kept giggling at me because I was so excited. I love good healthy food, and I love a deal, so the two together were a happy combination for me. Here are most of the things we got today. In case it’s hard to tell what is what, you can see my more detailed list below…
Organic chia seeds
Organic lentil noodles (21 grams protein/13 grams fiber per serving)
Organic chicken breasts
Organic whole chicken
Muir glen tomatoes (in BPA free cans)
Black bean noodles (25 grams protein/12 grams fiber per serving)
Love crunch (with only 6 grams of sugar per serving, this is my husband’s favorite granola)
Frozen organic broccoli (4 individual packs in a one bag. Great for stir fry!)
Sprouted pumpkin seeds (Go Raw)
I also get VSL-3, which is my favorite probiotic with 112 billion cfu per capsule. Be sure to ask the pharmacist for it. It’s not prescription but it has to be kept in a refrigerator.
A few more things that I like but didn’t get include:
The Wild Tuna is great as we use it for these tuna cakes. It’s almost $5 for one can at WF but here it’s $14 for 6 cans.
Kind Bars with only 5 grams of sugar tastes like a candy bar!
Nut exactly is fun gluten free sweet treat with 8 grams of sugar per serving.
Hemp Hearts have all of the essential amino acids and good healthy fats. These are great in smoothies, muffins or even oatmeal they are great when trying to get in extra added healthy fat and or protein.
And a few other things I found…
Honest company shampoo and body wash is ranked 1 on EWG.
I really don’t know anything about this protein powder but thought it could be a good option for someone looking for a plant-based protein powder.
My daughter looking at me like I’m crazy.
Crunchmasters crackers are a great tasting gluten free cracker.
And last but not least… how could we not get Tate some Tate’s Gluten Free cookies??
However, this Thai Mushroom Chicken Soup is a new favorite. I’m adding to our list. It was a touch spicy for my kids, but you can easily adjust that (just use less Thai Kitchen Chili Paste). Anyway, it has so much flavor and plenty of bone broth. It does have a longer list of ingredients than my typical recipes, but this soup is a keeper and I’m excited to make it again.
I just used 1 pack of mushrooms, but I think next time I’ll use two. I mean, is there anything better than mushrooms sauteed in butter?
I like the Thai Kitchen Chili Paste, which is available at most grocery stores including Whole Foods and Publix. Or, you could use Mae Ploy Curry or Panang (which I get online). The Mae Ploy brands are a little spicy though. I got the Mae Ploy Panang in attempt to recreate a Panang dish I had at one of my favorite restaurants, True Foods. I will be hopefully making that this week.
Just to re-emphasize the hot warning if you use the WHOLE container of Mae Ploy instead of say just 2 teaspoons. We learned the hard way back in 2013 (see old post here). And by “we”…I really mean Tate.
Hard to believe that my little guy is turning 7 next week!! Thanks for always being such a good sport, Tate!
cook mushrooms until they turn brown (15 or so minutes) stirring occasionally. While those are cooking, get the rest of your other ingredients ready Then, once the mushrooms are brown, add in the garlic and some more butter so it can brown, then add in the rest of your ingredients
I added broccoli to it the first time I made it but think next time I will just double the mushrooms.
Here is a link for slow cooking chicken: http://stiritup.me/?p=9899.