Spicy Sweet Potato Soup with Chipotle + Coriander

Ok, this has to be the best soup I have ever had in my LIFE. No exaggeration here folks! This is a Spicy Sweet Potato Soup with Chipotle + Coriander. I grabbed this amazing recipe from Gwyneth Paltrow’s new recipe book called, It’s All Good. She has a ton of easy, delicious and healthy recipes. It’s a great buy!

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My friend and I have both come down with the common cold, so we thought some good ol’ soup would be a perfect and appropriate dinner. This soup is rich and creamy with a good southwestern kick to it. I can’t not share this recipe with you all!!

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Ingredients

2 tablespoons extra virgin olive oil

1 large red onion, finely diced (about 1 1/2 cups)

2 garlic cloves – minced

5 springs of cilantro, leaves reserved for garnish

3/4 teaspoon cumin

Course sea salt

1 1/2 teaspoons chipotle in adobo (or more if you like)

2 large sweet potatoes, peeled and diced (about 6 cups)

6 cups Vegetable Stock

Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin, and a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.

Personally, I don’t like cilantro so I didn’t add the leaves to my soup. I think a great alternative for the cilantro would be basil leaves. Happy Friday Everyone!!

It’s All Good, Gwyneth Paltrow and Julia Turshen

Paleo Chicken Salad on a Cauliflower Bun

It’s been about a month since I last posted a blog entry, and I do feel kind of bad about that. I thought it would be easy to keep a blog going, but unfortunately that is not the case. I find it much easier to post pictures and write a little caption, or quickly type out the recipe either on my Instagram account or my Facebook Page. I’m posting a blog this evening because I wanted to share an amazing recipe with you all and it would be way too lengthy to put on FB or IG.

SO! Let me not waist anymore time talking about ME. Tonight’s dinner was a paleo chicken salad on a paleo cauliflower bun, with paleo mayonnaise dressing.

*Side Note*

For those of you that are not familiar with the Paleo Diet, I found a great source to give a basic definition of it. http://www.livestrong.com/article/440069-definition-of-the-paleo-diet/

I grabbed the recipe for the cauliflower bun from this amazing blog http://liverightbehealthy.blogspot.com/. Cassi has so many unique, healthy recipes that I cannot wait to try! I was ecstatic when they came out just perfectly. On so many occasions, I have failed when it comes to making patties and pancakes and because this recipe called to make it a similar way, I got a little scared. You really can’t go wrong if you follow the directions ;).

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Paleo Cauliflower Bun

Serving size 1

Mix together

1 Cup grated raw cauliflower

1 tbsp almond flour

½ tbsp coconut flour

1 egg

½ tsp garlic powder

½ tbsp. rosemary (or oregano)

1/8 tsp salt

Shape into two circles onto a well oiled pan.

Cook at 400 degrees for 15 minutes. Remove from pan and place on oven rack and broil for 5 minutes or until golden.

Place onto a cooling rack or it will get mushy.

Paleo Mayonnaise

This was incredibly easy to make. It’s not as thick as store bought mayonnaise but is more like a dressing.

2 egg yolks

1 tsp mustard

½ tsp minced garlic

3 tsp lemon juice

½ cup olive oil

salt & pepper

Add egg yolks, mustard, garlic, lemon juice, and salt and pepper to a food processor (I used my Magic Bullet). Begin to process and slowly add the olive oil until all is blended into a creamy consistancy.

Chicken Salad

2 tbsp olive oil

3 oz. finely sliced chicken

2 celery stalks – chopped

Mango – a couple slices

2 tbsp craisens

2 tbsp almond slices

In a large skillet, sauté all the ingredients for a couple minutes on low-medium heat. When finished, add the mayonnaise to the chicken salad and place on cauliflower bun.

What are some of your favorite paleo dishes?