Chicken and Egg Drop Stew with Escarole

Chicken and Egg Drop Stew with Escarole

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Chicken and Egg Drop Stew with Escarole
Course Soups & Stews
Servings
Ingredients
Course Soups & Stews
Servings
Ingredients
Instructions
  1. In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
  2. Poach eggs.
  3. Put one egg into each soup bowl, cover with the soup.
  4. Allow diners to add a drop of chili sauce if desired.
Zesty Shrimp and Squash Kabobs

Zesty Shrimp and Squash Kabobs

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Zesty Shrimp and Squash Kabobs
Zesty Shrimp & Squash Kabobs
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Zesty Shrimp & Squash Kabobs
Instructions
  1. Heat grill to medium heat.
  2. In a large bowl, toss all the ingredients and thread each ingredient onto large skewers.
  3. Place skewers on the grill and cook for 5 to 10 minutes on each side until shrimp is opaque and cooked through and vegetables are tender.
  4. Serve warm.
Chicken Soup

Chicken Soup

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Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Pumpkins for everyone!!!

That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!

I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).

Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂

Fall makes me crave crockpot cooking, soups and stews.

I love turning on the fireplace finally and celebrating a cold brisk walk in the evenings after dinner.

The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).

One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!

Here you go:

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Coconut Pumpkin Curry Soup
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Instructions
  1. In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft.
  2. Add remaining ingredients, except coconut milk, cilantro, and pumpkin seeds.
  3. Cook uncovered for 15 minutes.
  4. Add coconut milk and continue to cook (but not boil – it will break) for another 5 minutes.
  5. Serve and top with cilantro and pumpkin seeds.
Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti

What is the Hot Melt Sprint?

The Hot Melt Sprint is a 7 day anti-inflammatory, keto plan with specific goals in mind–

1. Help you start your weight loss journey with a success right out of the gate

2. Help you bust out of your weight loss plateau by shaking things up

3.Introduce you to the Hot Melt style–anti-inflammatory, keto friendly and fun!

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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!

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