Baked Eggplant Chips

Ingredients:

1-2 Eggplants

Coconut Oil or Ghee

Sea Salt

Directions:

1. Slice Eggplant into 1/4 inch slices

2. Brush lightly both sides with oil. Place a piece of parchment paper on a baking sheet and place eggplant slices on sheet.

3. Sprinkle with salt to taste, these don't shrink much like zucchini so feel free to use a little extra salt. Bake at 400 F for about 20 minutes.

4. About 10 minutes in, flip slices over and continue to bake until browned.

Store in an airtight container for no more than 3-5 days.

Dairy Free Paleo Curried Cream of Broccoli Soup

Ingredients:

1 1/2 pounds of broccoli florets

1 large onion or 2 small onions

2 tbsp coconut oil

1 quart of bone broth or vegetable broth

1 tbsp curry powder

sea salt and pepper to taste

1 cup full fat coconut milk

Directions:

1. Chop broccoli into uniform pieces. Chop up your onions.

2. Melt oil over medium heat in a large stock pot.

3. Add chopped onions and saute for 10 minutes.

4. Throw in broccoli and add broth. Top with water if everything isn't submerged.

5. Bring heat up to high and bring soup to a boil. Lower to a simmer and season with salt and pepper to taste.

6. Turn the stove off and let soup cool a bit. Now pour your soup into a blender or food processor and puree everything. You may need to do a few batches at a time. You want a smooth soup. Now add the coconut milk and stir to mix.

7. Pour soup back into pot and turn the heat to high and bring the soup back up to a boil. Ladle into bowls and serve.

Paleo French Onion Soup

Ingredients:

3 large onions or 5 small ones, cut in 1/4 inch half moon slices

1/8 Cup of coconut oil or ghee. I used coconut oil, If you don't want the flavor of coconut you can use refined coconut oil. I find however the coconut adds a nice flavor. 

3/4 tsp dried thyme

pepper and sea salt to taste

5 cups bone broth or vegetable broth. I highly recommend using bone broth, its so much more delicious and  nutritious than vegetable broth. 

1/2 lime or lemon juiced. This is optional but I recommend keeping it in, I used lemon.


Directions:

1. Add oil, onions and thyme to a pan over low heat and cover with lid; steam for about 20-30 minutes or until onions reduce down. 

2. Remove pan lid and continue to cook for approximately 90 minutes; check every 30 minutes or so, until the last 30 minutes when the onions will need stirring more often to avoid black bits or burning.

3. When the onions are a deep all over butterscotch color, add lime or lemon juice.

4. Use a splash of broth to deglaze the pan then add the rest of the broth and season with salt and pepper to your tastes, before simmering over low heat for an hour with lid on. Yes this hour simmer is a must. My soup went from "good" after I poured the broth in and seasoned it with salt and pepper to WOW after it simmered for 1 hour.

 

Curry with Coconut Milk

Ingredients:

2 garlic cloves, minced

1 1/2 tbsp curry powder

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut aminos

1 tsp sea salt

1 onion, chopped

Directions:

1. In a bowl mix milk, coconut aminos and salt. Heat coconut oil in a large skillet and add onion and saute for 10 minutes. Add garlic and curry powder. Add milk mixture and let it come to a boil.

2. Cook till sauce thickens some, 1 1/2 minutes. Serve over your choice of meat or vegetables.

This sauce is so good I wanted to eat the whole thing in one sitting! Eat it like soup! It's that good!

Baked Zucchini Chips

Ingredients:

1 large zucchini

Coconut oil or ghee

sea salt

Directions:

1. Preheat an oven to 425 F. Line a baking sheet with tinfoil and grease with coconut oil. Slice zucchini thinly and place them on a paper towel and cover with another paper towel and press lightly. This absorbs water so they will cook faster. Now place them on the prepared baking sheet and don't over lap them. Melt some coconut oil and with a pastry brush, brush each slice with oil and sprinkle with salt. Remember that they will shrink so don't over do the salt! It's better to under salt than over salt. Bake them for 30 minutes, or until they are golden brown and not mushy and they're crisp. Keep in an airtight container for no longer than 3 days, if they last that long... I had mine eaten in 5 minutes after they came out of the oven!

Mashed Cauliflower

Ingredients:

8 cups cauliflower florets

3 cloves of garlic, minced

14 ounces of vegetable broth or bone broth. I use bone broth

Salt and pepper to taste

Directions:

1. Chop cauliflower into pieces and mince garlic. In a large saucepan combine cauliflower, garlic and broth. Make sure the liquid covers everything and add water if needed. Bring it to a boil and reduce heat to medium-low and simmer until cauliflower is tender, about 12 minutes.

2. Reserve 2 tbsp of cooking liquid, then drain cauliflower and put into a food processor and blend. (I like to keep the broth that is left over to use as stock, don't waste it!) Process cauliflower till smooth and add the 2 tbsp of liquid and puree for a few seconds more. Season with salt and pepper and top with chives if desired.

This taste just like mashed potatoes but even better! If I hadn't of known they were cauliflower I'd say they were the best potatoes I'd ever eaten!

Cauliflower Poppers

Ingredients:

1 head of cauliflower

1 tsp cumin

1/2 tsp chili powder

1 tsp sea salt

1/2 tsp pepper

1 tsp paprika

Directions:

1. Heat oven to 400 F. and grease a baking dish with coconut oil. Cut florets into bite size pieces and place into a large mixing bowl.

2. Pour spices over the florets and toss well (I like to toss with coconut oil too) till coated. Put florets into the prepared dish and bake till tender, but not mushy, about 10 minutes. Stir halfway through.

I find I like more salt when they come out of the oven so feel free to add more spices to suit your taste when its done.