Ultimate Paleolithic Collection (11 page)

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2 stalks celery, chopped, divided in half

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1 cup chopped carrot, divided in half

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6 large cloves garlic, finely chopped, divided in half

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¼ cup chopped parsley, divided in half

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½ teaspoon black pepper—more if desired

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3 cups chicken stock

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2 tablespoons olive oil

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2 tablespoons coconut flour

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½ cup coconut milk

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Salt to your liking

Directions:

1.
   
Place the chicken, water, half of the onion, half of the celery, half of the carrot, half of the garlic, parsley, and black pepper in a small stockpot.

2.
  
Bring the mixture to a boil.

3.
  
Now reduce the heat, cover and let simmer for 45 minutes to 1 hour.

4.
  
Strain the broth into another pot through a colander.

5.
   
Discard the cooked vegetables.

6.
  
Add the chicken stock to the pot and set aside.

7.
  
In the large stockpot, heat the oil over medium heat.

8.
  
Add the flour and the remaining onion, celery, carrot, garlic, and parsley and stir constantly until the onions are fragrant and translucent—approximately 5–6 minutes.

9.
  
Whisking constantly, add the flour and cook for about 1 minute.

10.
    
Now whisk in the chicken broth, making sure to stir constantly to avoid any clumping.

11.
     
Bring the mixture to a boil and cook until tender—approximately 8 minutes more.

12.
    
Add the cooked chicken and coconut milk and heat until warmed through.

13.
    
Serve at desired temperature with additional salt and pepper to taste.

Lobster Bisque Paleo Style

Lobster Bisque is a soup that is smooth, creamy and so delicious. If you don’t have enough time to make and enjoy this for lunch, be sure to put it on your dinner menu. It is wonderful!

Ingredients:

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4 tablespoons butter or ghee

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2 tablespoons scallions, diced

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1 stalk celery, chopped

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4 tablespoons coconut flour

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2 cups PLUS 2 tablespoons coconut milk

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1 tablespoon tomato paste

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2 teaspoons paprika

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1 teaspoon Old Bay Seasoning

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⅛ teaspoon cayenne pepper

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2–3 tablespoons chicken broth

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10 ounces cooked, coarsely chopped lobster meat, drained well

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Salt and pepper to taste

Directions:

1.
   
Melt butter in a saucepan over medium low heat.

2.
  
Add the scallions and celery and cook for about 3 minutes until the vegetables begin to soften.

3.
  
Add the coconut flour and blend into the vegetables.

4.
  
Cook over medium heat for about 3 minutes, stirring frequently.

5.
   
Slowly pour the coconut milk into the vegetable mixture and stir until blended.

6.
  
Now stir in the tomato paste.

7.
  
Cook over medium-low heat for about 5 minutes or until the bisque begins to thicken.

8.
  
Add the paprika, Old Bay Seasoning, cayenne, and broth.

9.
  
Stir to blend.

10.
    
Add the cooked lobster meat.

11.
     
Salt and pepper to taste.

12.
    
Simmer the bisque over low heat for about 5 more minutes until heated through.

13.
    
Do not boil!

Now savor every bite and enjoy!

Fast & Fresh Tomato Basil Soup

Ingredients:

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3 large tomatoes, peeled and chopped

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1 onion, chopped

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4 garlic cloves, minced

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½ teaspoon oregano

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⅛ teaspoon marjoram

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¼ cup fresh basil, coarsely chopped

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2 cups chicken stock

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Salt and pepper to taste

Directions:

1.
   
Place prepared tomatoes, onions, garlic, oregano, marjoram, and basil into a medium-sized saucepan. Add the chicken stock and bring to a boil.

2.
  
Reduce the heat and simmer for approximately 20 minutes.

3.
  
Cool for 10 minutes.

4.
  
Pour the soup into a blender in small batches and run on high for a smooth consistency.

5.
   
Repeat for each batch.

6.
  
Each time, pour the soup back into another saucepan and reheat briefly before serving.

7.
  
Garnish with fresh basil if desired.

Quick Chicken & Veggie Soup

Ingredients:

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1 cooked chicken, meat removed and shredded

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2 ribs of celery, chopped

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½ red bell pepper, diced

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½ red onion, finely chopped

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4 large carrots, thinly sliced

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½ large butternut squash, peeled and cubed

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2 teaspoons minced garlic

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1 teaspoon dried basil

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1 teaspoon dried oregano

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1 tablespoon lemon juice

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Salt and pepper, to taste

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Fresh cold water

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A few sprigs of freshly chopped parsley

Directions:

1.
   
Add shredded chicken, celery, pepper, onion, carrots, squash, garlic, basil, oregano, lemon juice, salt and pepper to a large pot on the stove.

2.
  
Pour fresh cold water over the chicken and veggies until submerged.

3.
  
Place the lid on the pot and cook on high until the squash begins to soften—approximately 20 - 30 minutes.

4.
  
Stir and serve with a sprinkling of fresh chopped parsley.

WRAPS

Lettuce Wraps

Ingredients:

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1 avocado

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1 chicken breast, cooked and cubed

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2 tomatoes, chopped

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¼ onion, chopped

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½ bell pepper, chopped