Creamy Chicken Tomato Soup

4 frozen skinless boneless chicken breast
2 teaspoons garlic salt
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 can of coconut milk (full fat)
1 can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on high. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Served: 6 (with left over’s for lunch the next day)

Recipe borrowed from everydaypaleo.com.

Thor probably ate THORAN, so you should too!

We have been so lucky to be receiving green beans and kale in our weekly produce order. Today I opened my inbox this morning to find this amazing recipe for Thoran, a native dish of Kerala, a state in southern India. It can in be made with any vegetable really; I've seen carrot Thoran, Spinach Thoran and even banana flower Thoran. Try combination of vegetables to keep it colorful and fun. 

[There is a great Indian market inside Samosa House on Washington Blvd; here you can probably source dried curry leaves and tumeric powder. I have a field day exploring all the fun and exotic spices]

Green Bean Thoran

INGREDIENTS 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 8 to 10 fresh curry leaves (optional. Bay Leaves may be substituted) 1 pound green beans, thinly sliced on the bias  and/or 2 bunch Kale, trimmed from stem and washed 2 carrots, peeled and diced small ½ teaspoon turmeric powder 1 teaspoon salt ½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed) 3 garlic cloves 1 serrano chile 1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes. 2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

Bites and Truffles!

Um... delicious. Here are 3 different recipes, all compliments of Primal Palate. I couldn't decide which one to post so I figured I'd supply all 3 and you could choose your own destiny. Two of them don't have any added sugar, which is awesome if you are currently doing a sugar detox or a "Whole 30" challenge. I've already tested out the peppermint ones and they were AMAZING. Nom, nom, nom... enough said.

 Chocolate Almond Coconut Truffles

 

Ingredients:

 

3/4 cup of homemade or store-bought almond butter
1/3 cup shredded unsweetened coconut
1/2 tablespoon unsweetened cocoa powder
1 teaspoon pure vanilla extract

 

Combine all ingredients in a small mixing bowl.
Stir mixture until all ingredients are equally blended together. Form mixture into small balls and place on a parchment lined cookie sheet. Place in the freezer for 10-15 minutes. Enjoy.




Cinnamon Coconut Butter Truffles

Ingredients:


1/4 cup coconut butter, melted
1 teaspoon pure vanilla extract
A pinch or two of salt
1 teaspoon ground cinnamon

 

In a small mixing bowl combine coconut butter, vanilla extract, and salt. Stir with a spoon until all are combined. Sprinkle the ground cinnamon on top of the coconut butter mixture and stir until it is fully combined into the mixture. Place mixture into the fridge for 10-15 minutes to harden the coconut enough to roll into balls. Form coconut butter mixture into 4 equal balls and place on a small dish. Freeze for 10 minutes and enjoy.                                                                             

  

Chocolate and Peppermint Swirl Truffles

Ingredients:


1/4 cup coconut butter, melted
1/4 teaspoon peppermint oil
1 teaspoon pure vanilla extract
A pinch or two of salt
1/4 teaspoon unsweetened cocoa powder

In a small mixing bowl combine coconut butter, peppermint oil, vanilla extract, and salt. Stir with a spoon until all are combined. Sprinkle the unsweetened cocoa powder on top of the coconut butter mixture and stir gently. You want the cocoa powder to blend, but not completely so it has a "swirl" look to it through the coconut butter. Place mixture into the fridge for 10-15 minutes to harden the coconut enough to roll into balls. Form coconut butter mixture into 4 equal balls and place on a small dish. Freeze for 10 minutes and enjoy.

Holy (guacamole) Eggs, courtesy of the Primal Women

Holy (guacamole) Eggs

The deviled egg's worst nightmare!!!

Ingredients:

A dozen eggs

1 ½ large avocados

¼ c. cilantro- chopped

¼ c. onion- chopped

handful of cherry tomatoes (I used 6 from our garden)- chopped

2 tbsp. olive oil

2 tsp. minced garlic

1 squirt of lemon juice

dash of red pepper flakes

dash of salt

Directions:

1. Hardboil your eggs by placing them in a sauce pan full of cold water and bringing the water to a rolling boil.

2.Remove the pan from heat and allow them to sit for 15 minutes.

3.Move to an ice bath for another 15 minutes. This will make them easier to peel.

(Eggs that are a week+ old tend to peel easier but fresh will work too. )

4. Peel eggs.

5. Gently slice eggs in ½ placing the white on a plate and the yolk in a bowl.

6. Mix the avocado with the egg yolks and olive oil until creamy.

7. Fold in all other ingredients except the salt.

8. Spoon ping-pong ball sized dollops into the egg whites.

9. sprinkle salt over the top.

ENJOY! They didn’t even last 5 minutes in my house.

Thanks Katie and all the ladies at Primal Women in the Kitchen 

Kitchen Basics: Searing a Steak

Email myself, Assassin, if you have cooking questions: Lauren@sweetassassin.com

Roasted Brussels Sprouts and Grapes

1 bag of brussels sprouts (about 3 cups) chopped in half or quartered

2 cups of red grapes

2 Tablespoons fresh sage

Olive oil, enough to coat everything

Sea salt and pepper

Preheat oven to 450. Toss everything together on a large cookie sheet. Roast in oven for 25 - 35 minutes until tender and caramelized.

Enjoy!

I added some sunflower seeds to the dish too and it was delicious! I think any nut would be a great addition.

Recipe borrowed from SweetCheekshq.com which was inspired by Whole Living magazine.