Loaded BLT Bowl

Loaded BLT Bowl


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Loaded BLT Bowl
bacon cooking in a skillet
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
bacon cooking in a skillet
Instructions
  1. In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
  2. In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.
Mitochondria Miracle Soup

Mitochondria Miracle Soup

 

 

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Mitochondria Miracle Soup
Mitochondria Miracle Soup | SavingDinner.com
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Mitochondria Miracle Soup | SavingDinner.com
Instructions
  1. In a large soup pot*, heat the olive oil over medium-high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don’t let it brown!
  2. Add remaining veggies; sauté for just a minute or 2 (you’re not cooking them, just getting the wonderful flavor this quick step will infuse in your soup). Add the thyme, salt and pepper while sautéing.
  3. Now place the veggies in a large slow cooker; add diced tomatoes and broth. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours (all slow cookers differ, depending on size, age, brand, etc…your mileage may vary). If your slow cooker isn’t large enough, simmer the mixture in the soup pot on the stovetop for at least 1 hour.
  4. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or soup pot to thicken the soup; give it a stir and serve.
Recipe Notes

*LEANNE’S NOTE: This is a BIG pot of soup, you may need to do a half batch so it will fit in your pot or crock cooker. It freezes well. I like to make a huge batch and freeze some of it in single servings for later.

Quick Fixes for Soup Variations (Now remember: Don’t do this to the whole pot of soup…just the amount you pull out to fix yourself for lunch, etc.):

Quick Fix #1: Tex-Mex Veggie Soup: Add some salsa for a little heat (and a dash of cayenne if you like), a little ground cumin and chopped cilantro. Top with some diced avocado and more chopped cilantro.

Quick Fix #2: Tuscan Veggie soup – Add some fresh chopped basil leaves, chopped tomato and gluten free and nitrate free sausage.

Quick Fix #3: Autumn Veggie Soup – Add some diced acorn or butternut squash, a sprinkling of ground nutmeg and some chopped parsley. I also add an ample sprinkling of curry powder.

Curry Chicken Salad Stuffed Avocados

Curry Chicken Salad Stuffed Avocados


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies

Interested in the keto diet? Check out our Hot Melt Diet–even better!

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Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

Summer Watermelon Salad

Summer Watermelon Salad



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Summer Watermelon Salad

This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!

Servings
people


Ingredients

Servings
people


Ingredients


Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!

  2. To make Paleo: omit feta cheese


Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!