This traditional Spanish soup is always served chilled and makes a deliciously refreshing meal in hot weather. Try it in little glasses with prawns for a summer party canapé. 113 CALORIES | 6G FAT | 0.9G SATURATES | 11G CARBS | 10G SUGAR | TRACE SALT | 2G PROTEIN |...
Cauliflower is a great low-carb alternative to using potato as a thickening agent. Add more stock to this one if you prefer a thinner, more purée-like consistency. 126 CALORIES | 6G FAT | 1G SATURATES | 10G CARBS | 7G SUGAR | 0.1G SALT | 5G PROTEIN | 4G FIBRE SERVES 4...
Many soup recipes use potato as the starch works as a great thickening agent. However, there are ingredients, like watercress or broccoli, which do the same thing without the starch and so are perfect for Paleo. 116 CALORIES | 4G FAT | 0.7G SATURATES | 7.5G CARBS |...
This is a great example of how you only need a few ingredients to make a fantastic soup and how there’s no need for traditional starchy thickeners like potato. 216 CALORIES | 11G FAT | 1.5G SATURATES | 21G CARBS | 20G SUGAR | 1G SALT | 4.5G PROTEIN | 7G FIBRE SERVES 4...
The combination of the crunchy walnuts and the creamy artichoke hearts pairs well with the crisp spinach. PREP TIME 10 minutes COOKING TIME – YIELD 2 servings 4 cups of baby spinach 1/2 cup raw beets, sliced into matchstick-sized pieces (optional) 1/2 of...
This soup is so rich and creamy you won’t miss the dairy! PREP TIME 30 minutes COOKING TIME 45 minutes YIELD 4-6 servings 1 butternut squash 4 tablespoons bacon fat, coconut oil, or ghee, divided 1 yellow onion, diced 4 cloves of garlic, peeled and smashed 1...
Serves 2-4 humans Ingredients 3 cups organic mixed baby greens 1 red bell pepper, chopped 1/2 onion, chopped 2 garlic cloves, minced 1 avocado, chopped 2 Persian cucumbers, quartered & chopped coarse ground sea salt, to taste dried oregano, to taste extra virgin...
Over the past several years, my husband and I have purchased beef shares from a local grass-fed beef ranch. In every share, we get packages of soup bones, which I love. They make the best-tasting bone broth—and all of those minerals and collagen from the bones are...
I started making my own stock around the time my husband and I became more conscientious about the meat we eat. He was in chiropractic school at the time, so eating higher-quality meat meant we didn’t eat it often. After paying premium prices for whole chickens, I...
I’ve always been fascinated with Greece—the whitewashed buildings, the deep blue water, the history, and the bright, briny Mediterranean flavors.My college degree had a travel and tourism emphasis, and for one of my class projects, I planned a weeklong, painfully...
I’m a fairly recent convert to mushrooms, and I have to say, this is my favorite mushroom-heavy dish of all the ones I’ve tried. Using two kinds of mushrooms really brings more flavor to the chicken—and that creamy sauce made from paleo mayo and the pot juices?...
This recipe is based on a shrimp recipe I found in Bon Appétit magazine several years ago. I had recently fallen in love with peperoncini peppers, so I did some ingredient swaps and adapted it for my slow cooker. The peperoncini add a little kick, so I use sweet...