Coconut/Lime Soup

Coconut/Lime Soup

Ingredients:

• 1 lb. of organic chicken cubed
• 2-3 Tbs. Lime
• 2 cans of coconut milk
• 2 cans or 1 quart of chicken bone broth I use my homemade broth
• 1 stalk of lemon grass -cut, peeled & smashed or a few drops of lemongrass essential oil
• 2 Tbs of Red Curry (optional)
• juice of 2 limes or 2 Tbs. of lime juice
• 2-3 Tbs. fish sauce
• 1 in. piece of ginger minced or sliced or 1 tsp. ginger powder
• 1 sm pkg of mushrooms thinly sliced or 1 can of organic mushrooms
• sea salt to taste
• fresh chopped cilantro (for garnish)
• scallion (optional for garnish)
• cayenne powder to taste (optional) leave out for AIP

Directions:

• Heat pan over medium heat. Add in Lime and chicken and sauté for to 2 to 3 minutes. Salt slightly
• In a pot, bring coconut milk and chicken bone broth to a simmer over medium heat. Whisk to break up milk.
• Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional)  and lemon grass.
• Lower heat & simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes.
• Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over cauliflower “rice”.

*To slice the mushrooms thin, you can use a mandoline slicer like this.

*Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife or a rolling pin, smash the lemongrass.  Then, cut into quarters.

*If you want it more nutrient dense, throw in a handful of spinach or some frozen broccoli.

Stuffing Paleo/low carb high fat

Paleo Stuffing

Ingredients

 36121824 servings

USMetric

Cornbread

• ½ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 6 eggs
• ½ cup melted coconut oil

Paleo stuffing

• 1 lb ground sausages or bacon
• 2 cups chopped celery stalks
• ½ cup chopped yellow onions
• 2 cups sliced mushrooms
• 1¼ cups chicken broth or more if you like a mushy stuffing
• 1½ teaspoons poultry seasoning
• 1 teaspoon of sage

Instructions

Cornbread

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, sift together the dry ingredients.
3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
4. Grease a small bread pan and fill about ⅔ of the way full with batter.
5. Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cornbread to cool before crumbling for the stuffing. It can be made ahead, and even frozen.

Paleo stuffing

1. Preheat the oven to 325°F (165°C).
2. Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble the sausage and set aside to cool.
3. In a large bowl combine cooled sausage mixture with crumbled cornbread, chicken broth, poultry seasoning, and sage.
4. Mix well and transfer to a 9 × 12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.

Tip!

For a denser, less eggy cornbread, go ahead and substitute 3 of the 6 eggs with 1/3 cup of coconut milk. Yowsa! Who knew stuffing could be low-carb?

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

Low Carb Pizza Crust

Low Carb Pizza Crust

3 cups of Mozarella Shredded Cheese
1 whole egg
2 tablespoons of Coconut Flour

Heat oven to 350 degrees

Melt cheese in Microwave for about 2 minutes.  stir add coconut flour and egg.  Mix well until a soft doughy consistency.  Spray 2 pieces of Parchment paper with spray oil put dough onto bottom parchment paper and knead to mix well and press out into a pizza dough shape.  Add second parchment paper to top of dough and with a rolling pin roll out into a 1/4 to 1/8 inch dough......

Just remove top parchment paper and slide dough with parchment paper onto a cookie sheet or pizza pan....bake for about 10 to 12 minutes until lightly brown all over.  Remove from oven then put your favorite pizza toppings on....put back in over until cheese is bubbly...

Enjoy

approximately 4.7 carbs per slice....

BarBQue Sauce....The best tasting!

The Worlds Best Barbeque Sauce 

Makes 2 cups

Bar B Que Low Carb Pizza

1 Tbsp grass-fed butter or coconut oil

1 cup sweet onion, diced small

1 Tbsp coconut amino sauce

3-4 cloves of garlic, minced

1 tsp cumin

1 tsp dry mustard powder

1 tsp oregano

1 tsp basil

1 tsp chipotle chili powder

1 Tbsp chili powder

1 can (6 oz) tomato paste

1 1/2 cups homemade chicken stock (or beef or vegetable)

2 Tbsp apple cider vinegar or coconut vinegar

1/2-1 tsp stevia powder (or sweetener of choice)

Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.

I have used this sauce on every cut of pork, beef and chicken that I can think of. It is a great marinade, basting sauce, oven baking glaze and dipping sauce. If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.

If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.

This keeps for 3 weeks in the fridge, and also freezes very well. If you eat as much meat as we do, it won’t last you that long

Low Carb Pizza Crust

3 cups of Mozarella Shredded Cheese
1 whole egg
2 tablespoons of Coconut Flour

Heat oven to 350 degrees

Melt cheese in Microwave for about 2 minutes.  stir add coconut flour and egg.  Mix well until a soft doughy consistency.  Spray 2 pieces of Parchment paper with spray oil put dough onto bottom parchment paper and knead to mix well and press out into a pizza dough shape.  Add second parchment paper to top of dough and with a rolling pin roll out into a 1/4 to 1/8 inch dough......

Just remove top parchment paper and slide dough with parchment paper onto a cookie sheet or pizza pan....bake for about 10 to 12 minutes until lightly brown all over.  Remove from oven then put your favorite pizza toppings on....put back in over until cheese is bubbly...

Enjoy

approximately 4.7 carbs per slice....