I made this a few weeks ago but it’s totally worth the share. A chowder thickened with cauliflower. No potato here! And no cheese needed!! A total winning, kid friendly, paleo styled meal. One that will surely be added to my rotating recipes.
A potato free chowder. So delicious you don't even realize that the potato is absent!!!
- 1 large leek, whites chopped into half moons
- 2 large carrots, peeled and sliced
- 3 celery sticks, chopped
- 4 cloves garlic, minced
- 1 large head of cauliflower
- 1 bag of Trader Joes cauliflower rice
- 2 lbs boneless, skinless chicken thighs
- 21 salute seasoning Trader Joes
- quart chicken stock
- 1 can coconut milk
- Preheat oven to 350. Season chicken thighs with s&p and 21 salute seasoning both sides. Place in an even layer on a parchment paper lined baking sheet. Bake 30 minutes until just cooked through. Set aside.
- Cook bacon until crispy and set aside.
- Heat up a bit of the bacon grease in a large pot over medium heat. Add the leek, carrot, celery, and garlic. Saute 5 minutes until starting to soften.
- Chop the cauliflower head into chunks and steam in another pot until very tender.
- Add the cauliflower rice and 2 cups of chicken broth to the veggies.
- Place the steamed cauliflower in a bowl and puree using an immersion blender (or in a food processor/blender). If needed add a bit of coconut milk while pureeing.
- Shred the cooled chicken and add to the soup along with the cauliflower puree. Season with 21 salute and with s&p. Add 1/2 to full can of coconut milk, your preference. If the soup is too thick add more of the chicken broth until desired consistency is reached.
- Simmer 15 minutes until all the veggies are tender.
- Serve topped with crumbled bacon.
I’m trying to not get buried in life right now. It’s hard. I’m learning proper time management with my new responsibilities. I’m feeling the pressure of not having enough hours in the day to get everything completed. I rush throughout the day most days. I hate rushing. I’m a planner and isn’t planning supposed to prevent rushing? My patience is a bit lower right now and my kids are not responding well to this. Patience is not my strong point. The past few weeks Cia and Cash have been getting less attention than their usual and they are acting out against this. Granted I’m really happy with everything I have going on but I need to better manage my time. Set aside time to play with my kids everyday. Set aside work time so I’m not working late into the night. Meal planning/prepping so dinners are easy but still nutrition and delicious. Basically being a bit more organized than I typically am. And those who know me know I already am organized. It’s just shifting my perspective and my schedule to make it all work. Minor problems I know but this is what is going on in my world.
I cooked this meal last week and posted a picture on social media commenting “One day I will blog my recipes again”. I received positive feedback on this so I thought why not just start here. There’s no reason why I can’t share a recipe or two a week. My pictures are awful but the recipe was delicious. I didn’t measure anything, I rarely do these days, so my recipes are in there most basic format. Run with them add your flare where you feel comfortable and have fun cooking. If it’s not fun then the final product is never as delicious as it could be and your eating experience is not a relaxed and nurturing as it should be.
kelp noodles, 5 spice meatballs, and roasted bok choy
Chinese 5 spice meatballs. Veggies in a ginger broth. Roasted bok choy. Kelp noodles. All combined together to create something delicious.
- 1 lb lean ground beef
- ~ 1/2 tsp Chinese 5 spice
- 1 shallot, sliced into thin rounds
- shiitake mushrooms, sliced thin
- carrots, chopped
- celery, chopped
- 4 garlic cloves, minced/pressed
- 3“ ginger knob, 1/2 grated and 1/2 left whole
- 2-3 tablespoons coconut aminos
- 2 cups chicken stock
- 1 package kelp noodles, rinsed well
- baby bok choy, washed and dried
- coconut vinegar
- cilantro leaves
- Preheat oven to 350.
- Place ground beef in a bowl, season generously with s&p, and add Chinese 5 spice. Gently mix to incorporate. Roll into small meatballs and place in a greased pyrex dish. Bake for 15 minutes.
- Turn heat up to 425.
- Meanwhile in a pot heat up a bit of oil over medium high heat. Add the sliced shallot and cook stirring often until browned. Add mushrooms, carrots, celery, garlic, and ginger (both grated and whole). Season with s&p. Continue to cook stirring often for 5 minutes. Add coconut aminos and chicken stock. Once simmering add kelp noodles and meatballs; turn heat to low.
- Slice baby bok choy in half lengthwise and place on a parchment lined baking sheet. Lightly drizzle with coconut vinegar. Bake for ~4-6 minutes until wilted.
- Serve soup in bowls topped with roasted bok choy and cilantro leaves. Serve with kimchi.
I kept my broth as basic as possible and I didn't want a lot of broth just enough to coat everything. Feel free to spice it up. Add in some chili paste, miso paste, and/or wakame seaweed.
We just came off a quick weekend of travel. The four of us left Colorado on Friday and returned on Sunday. Our trip was for a family wedding. It’s the first time my kids had a chance to meet some of Josh’s family. It was fun but traveling with kids in that short of a time is exhausting for us all. Despite the lack of sleep both Cia and Cash were amazing. Friday night was the rehearsal dinner, we had just under 2 hours from when we arrived at our hotel before we had to leave for dinner. They were overwhelmed by all the people, all the noise, and all the excitement but I have no complaints. Saturday night was the wedding. And Sunday morning was the day after brunch before we left midday on our return. The bottom line is my kids are troopers and overall really well behaved children. I definitely stood as a proud mom gaining lots of confirmation in my parenting abilities :).
Unfortunately Saturday Cia woke up looking a bit ill. I wasn’t quite sure what was going on but her energy was low so we took is slow. During our outing at breakfast she threw up at the table. It was amazingly discrete and I caught it all in napkins. This seemed to do the trick in perking her back up to her usual self. But it was the onset of some sort of scratchy throat dry cough. Then a few hours later Cash came down with a fever which lasted him until Monday morning after we had returned home. He never complained but instead stayed in my arms for most of the trip resting his body. Poor kid. And as for me well I managed to come down with Cia’s dry cough. I guess it was expected with running ourselves down due to our busy schedules. I will say Josh is on the upswing. He managed to get worse right before we left and is finally coming out of it.
All of this crazy sickness brings me to this soup. We are in need of some immune boosting warming foods. Our fridge was pretty empty but I ran to the store Monday morning and bought just what I needed to make a healthy crockpot meal. A simple chicken soup with veggies, quinoa, ginger, and turmeric. Quinoa as it is not your typical grain or pasta. It doesn’t feed any yeast build up or sickness. Ginger and turmeric because of their numerous healing properties. And chicken, well because everyone loves a chicken noodle style soup! Simple and delicious! To say we are sick and tired of being sick and tired is an understatement.
Immune Support Chicken and Quinoa Soup
A perfect soup for when you're feeling run down, fighting off a cold, or just in of a little warm comfort food.
- 1 onion, chopped
- 6 garlic cloves, minced/pressed
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 zucchini, chopped
- bunch of radish, chopped
- 1 inch piece of turmeric, peeled and grated
- 1 inch piece of ginger, peeled and grated
- 1 cup quinoa, I used a tri blend
- 1 lb chicken thighs, boneless and skinless
- 1 teaspoon Trader Joe's 21 salute seasoning
- 1 quart chicken stock
- Place all prepared ingredients in the crockpot. Stir to combine. The broth should barely cover all the ingredients.
- Cook on low 6 hours.
- Lightly shred chicken with 2 forks pulling apart the thighs.
- Serve warm and enjoy!
Soup are versatile. Feel free to use whatever vegetables you desire!
Life has been full lately. Our family has lots of exciting things on the horizon which has kept me pretty busy all day every day. Yes there are days I feel overwhelmed but for the most part I am loving my active schedule! Unfortunately cooking always seems to take the back burner when my life is a bit crazy, but one of my solutions is to rely on my crockpot. It’s awesome to not have to stand in the kitchen cooking after a long day. Plus it keeps me on track eating healthy foods while minimizing takeout!
Lamb shanks, fresh veggies, rosemary, and a bit of red wine make this a light but comforting dish!
- 2 small leeks
- 6 garlic cloves
- 12 oz baby zucchini
- 1 large fennel bulb
- 4 celery stalks
- 3 carrot sticks
- large handful of baby potatoes
- 3 sprigs fresh rosemary
- 2 lbs lamb shanks
- 1/4 cup tomato paste
- 1/4 cup red wine
- 1 quart chicken stock
- 1 quart vegetables stock
- pecorino romano, to serve
- Prepare vegetables. Slice leeks in half lengthwise and wash out any dirt. Slice white part into thin half moons and place in the crockpot. Mince the garlic, chop the zucchini, remove the core and chop the fennel, chop the celery, and chop the carrots. Add them all to the crockpot. Place in the baby potatoes whole.
- Strip the rosemary leaves off the stems and mince. I had about 2 tablespoons. Stir vegetables to mix.
- Place the lamb shanks in between the vegetables. Add the tomato paste and red wine. Season generously with s&p.
- Add the quart of chicken stock and slowly pour in the vegetable stock until ingredients are just covered. I used about 2 1/2 cups vegetable stock.
- Cook on low for 8 hours.
- Serve with fresh grated pecorino romano. Lots of it!
You can always serve this over a bed of rice or quinoa but I was plenty happy with it as is.
Feel free to change out the vegetables to what you prefer… parsnips, turnips, radish, green beans, butternut squash, etc…
My actual soup full of fresh grated pecorino romano…
Lately when I make soup I’ve been embracing ‘one’ vegetable soups – broccoli soup, leek soup, roasted squash soup, and now mushroom soup. My usual comfort zone involves cooking soup in the crockpot adding in plenty of this and that and letting the slow cooking method work its magic. But I’m hooked on these stove top soups I’ve been making. They are straightforward requiring minimal preparation and cooking time. I always say good food does not have to be complicated and time and time again I find myself gravitating more towards this. I constantly change things up in the kitchen yet the simple creativity is endless!
A delicate soup made with a mixture of royal trumpet and shiitake mushrooms. Thyme, garlic, onion, and white wine add plenty of flavor and coconut milk creams it out!
- 6 oz royal trumpet mushrooms, sliced thin lengthwise
- 6 oz shiitake mushrooms, stems removed and sliced into thin strips
- 3 garlic cloves, minced/pressed
- 1-2 tablespoons ghee
- 2 large sprigs thyme, leaves removed
- 2 tablespoons dry white wine
- 2 cups chicken stock
- 1/2 cup coconut milk
- In a pot heat up the ghee over medium low heat. Add the onion and cook 8 minutes until they have started to soften.
- Raise the heat to medium and once hot add the mushrooms and garlic. As the mushrooms start to sweat stir in the thyme leaves and the white wine.
- Once white wine has evaporated off scoop out a few mushrooms and set aside for garnish. Pour in the chicken stock and coconut milk. Season with s&p.
- Simmer a few minutes and then puree using a blender or immersion blender until smooth. Season with more s&p if necessary.
- Serve topped with a few thyme leaves and reserved mushrooms.
If you can't locate royal trumpet mushrooms use all shiitake instead.
I served this with baked wild salmon.