Super close to Panera Bread Broccoli Cheese Soup

IMG_5268

I’ve been trying recipes that claim to be “copycat Panera Bread” Broccoli Cheddar soups for a couple years now and haven’t found any to my liking – until tonight.  I almost never post a recipe same day, but this soup was SO close to Panera’s Broccoli Cheddar soup that I couldn’t wait to share.

For all the primal peeps out there – substitute arrowroot powder or tapioca starch.  I used flour because I didn’t have arrowroot on hand this time around.

Broccoli Cheddar Soup

INGREDIENTS
  • 1 tablespoon melted butter
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour (or arrowroot powder)
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • lots of fresh broccoli (I used about 4 cups)
  • 1 cup carrot, julienned
  • 8-16 ounces grated sharp cheddar cheese (depending on how much cheese you like)
  • salt and pepper to taste
INSTRUCTIONS
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 5 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it with a handheld blender, but I kept it chunky.  SO yummy!
  5. Enjoy!

IMG_5264

IMG_5269

Advertisements

Primal/Paleo Sandwich Bread – Grain free!

IMG_1615

IMG_1611

So bread is something I don’t miss too much – sandwiches, on the other hand, I missed.  This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making.  My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

IMG_1604

 

IMG_1605

Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5).  Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through.  Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

IMG_1608

 

IMG_1610

 

IMG_1614

Sloppy Joes

IMG_1148

 

I haven’t had Sloppy Joes since I was a kid that I can remember – Mom used to make Sloppy Joes with Manwich, which obviously wouldn’t work for a primal lifestyle.  I wanted to make a primal version of Sloppy Joes, though, because my soon-to-be two year old is a little picky and I am trying to find kid friendly dinners for her.

IMG_1149

This recipe turned out GREAT!  I love it.  I add some mustard & dill pickles on top of my Sloppy Joe meat (yum!).  For sides I made coleslaw and Cheddar Cauliflower muffins.

Sloppy Joes

2lbs of ground beef

1 tsp of butter (or coconut oil if Paleo)

1 green pepper, chopped

1 yellow onion, chopped

2 T apple cider vinegar

2 T yellow mustard

1 can of tomato sauce

1 can of tomato paste

1/4 cup water

1/2 tsp garlic powder

1 tsp sea salt

pepper to taste

Put the butter in a large pan, turn on medium heat and add chopped onion & chopped green pepper.  Let cook until the veggies start to get soft (about 8-10 minutes).  Then add meat and cook until brown.  Drain off the excess fat.  Add in the rest of the ingredients, stir well, and let cook on low for about an hour.

Enjoy!

IMG_1147

 

IMG_1146

Mexican Cauliflower “Rice” for copycat Moe’s Burritos

IMG_1054

IMG_1052

One of my favorite quick service spots to eat is Moe’s Burritos.  Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s.  See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL.  I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito.  But I didn’t think the rice worked very well as a stand-alone side.  And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot.  Add onion and sauté until clear.  Add riced cauliflower in large pot and add all spices/tomato sauce.  I add sauce until it looks “right” to me.  I know that’s not very specific.  Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

IMG_1053

Make your guacamole:

IMG_1058

Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc…  Whatever you usually like on your Moe’s burritos.

Enjoy!

IMG_1055

IMG_1056

Cheddar Cauliflower Muffins

photo-1

 

I know it’s been awhile since I posted a new recipe.  It’s been a busy couple of weeks for me – I’m a Disney Travel Agent (home-based) and there was a great discount released recently, so all my extra time has been helping my clients book & plan their trips.

But I’m back to a more normal life and have some time to do primal cooking again!

These biscuits are very good – they kind of remind me of potato/hashbrown cakes and go very nicely with a meat and veggie plate.

Cheddar Cauliflower Biscuits

Makes 12 muffins

Recipe Ingredients:

2 cups finely riced, raw cauliflower
2 eggs, beaten
2 Tbl melted butter
2 cups grated cheddar cheese
1 Tbl dried onion flakes (I use onion powder sometimes instead)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour

Combine the cauliflower, eggs, & melted butter in a medium bowl.  Add the grated cheese and mix well.  Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.  Divide the batter evenly between 12 greased muffin cups.  Bake in a preheated 375 degree (F) oven for 45 minutes or until golden brown.  Remove and serve warm or cold.

 

photo

Lunch Ideas for Kids (& Adults!)

photo-2

We often get stuck in a lunch-rut, eating the same 2 or 3 things for lunch all month long.  It’s hard enough to find time for new ideas for dinner, much less lunch!  Since I only have an 18 month old, she doesn’t mind almond butter and honey sandwiches frequently, but I’ve been trying to be more creative and at the same time expand her pallet.

Here’s a list of ideas for lunches:

Fruits:  bing cherries, blueberries, peaches, raspberries, grapes, strawberries, plums, apricots, bananas, apples, etc…

Vegetables (can be served with ranch or hummus for dipping):  carrots, bell peppers, grape tomatoes, broccoli, cauliflower, cucumber, radishes, etc….

Nuts:  almonds, cashews, macadamias, pecans, walnuts, etc..

Turkey, cheese, lettuce wraps

Applesauce, cottage cheese, olives, ants on a log (nut butter, raisins, and celery)

Full fat Greek yogurt, topped with berries.  Or mix a little honey in to sweeten.

String cheese, cubed cheese, sliced cheese, etc…

Hard boiled eggs, deviled eggs, pickle rolls (deli ham, with cream cheese spread on it, and a small dill pickle, all wrapped up. yum!)

Banana Muffins, Blueberry muffins, muffins…, corn dog muffins

LEFTOVERS!! (can a girl get an “Amen”?)

Sandwiches (using grain free breads):  Almond butter & honey or fruit jelly, turkey or ham, grilled cheese, etc..

Soups:  Tomato Basil, Vegetable, Chili, etc…

Avocado or Guacamole, beef jerky, Luna bars, Kind bars, dark chocolate, homemade nut butter cups

Grain free graham crackers, grain free cheese-its

Tuna salad, chicken salad, egg salad, etc… slathered on a cucumber slice with a bit of cheese

A couple cool lunch containers that I have on my “to buy” list:

PlanetBox

Lunchskins

As I have time, I’ll post of more lunch recipes and link them here.

Enjoy!

Tomato, Basil, & Cheddar Soup

photo-1

On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it.  Seriously – it’s great comfort food!  I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.

Tomato, Basil, & Cheddar Soup

2 14.5 oz cans of diced tomatoes

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 tsp of olive oil

1 cup of vegetable (or chicken) broth

1/2 cup of full fat plain Greek yogurt

1 cup of cheddar cheese, shredded

1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)

1 tsp of dried oregano

1/2 tsp of salt

1/4 tsp of black pepper

Over medium heat in a medium saucepan, add olive oil and chopped onion.  Sauté onion until tender; add in garlic and cook another minute.  Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth.  Stir in seasonings.  Simmer, covered, about 30 minutes.

Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended.  Then use this handy dandy immersion blender and blend until smooth:

photo

 

Serve this soup by itself or with grilled cheese (yum).

Enjoy!

photo-2

Vegetable Soup

photo-1

 

Winter time seems to drag on once we hit March.  I want butterflies and sunny days, but I get snow, gray mornings, and cold.  So to cheer myself up, I make soups – this is one of my favorites.

Vegetable Soup

1 lb ground beef

1 medium onion, chopped

a few garlic cloves, minced

1 medium sweet potato, chopped

1 cup of sweet peas

1 cup of green beans

1 cup of lima beans

1 cup of carrots

1/2 cup of corn (optional)

1 can of petite diced tomatoes

4-5 cups of cabbage, shredded

3 beef bouillon cubes

4 16 oz cans of beef broth

1/2 tsp of basil

1/2 tsp of oregano

1/2 tsp of salt

1/2 tsp of pepper

1 – 2 tsp of worcestershire sauce

Brown the ground beef.  Drain off the excess fat.  Add your onions and cook about 10 minutes, or until the onion is soft.  Then add all your veggies, spices, broth, etc..  Pretty much dump every else on the ingredient list.

Cook on medium heat for about an hour, until potatoes are soft.

Enjoy!

photo

 

Shrimp Quesadillas

photo-15

 

I use low carb tortillas for this recipe.  To make them primal, you can make your own tortillas, but I don’t have time for all those steps!  Easy is my favorite 🙂

Shrimp Quesadillas

1 bag of raw, frozen shrimp

1 green bell pepper, chopped

1 yellow onion, chopped

shredded cheese (I use colby jack)

1 can of Mexican tomato sauce

10 low carb tortillas

butter

olive oil

 

Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.

Heat up the olive oil in your pan.  Saute the green peppers and onions until translucent.  Set aside in a bowl.

Then dump your sauce & shrimp into the pan and cook.  Drain off the excess sauce from the cooked shrimp.  Chop the shrimp up and set aside in another bowl.

In a large, flat pan over med/high heat, melt some butter.  Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla.  While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla.  Flip quesadilla.  Cook until both sides are gold brown.

Serve with salsa, sour cream, guacamole, etc…

Enjoy!

 

 

Kid-Friendly corn dog mini muffins

IMG_0389

These mini corn dog muffins are really very tasty.  We used nitrate-free, kosher hot dogs.  You can one-up it and use organic hot dogs.  Our town doesn’t sell organic anything, so nitrate-free was the best I could do 🙂

Grain free Corn Dog Mini Muffins

5 hot dogs, each cut into 5 pieces

2/3 cups of coconut flour

1/2 cup of butter, melted

8 eggs, beaten

1/4 tsp of salt

1/2 tsp of baking powder

Optional:  Honey (I like my cornbread sweet and used 2-3 tablespoons)

Preheat the oven to 400F.  Whisk the coconut flour, salt, and baking powder together.  In a separate bowl, combine melted butter and eggs.  Add wet to dry ingredients and mix well.  Then add honey, if you are using it.

Grease a mini-muffin pan and fill each muffin cup almost full with batter.  Stick a piece of hot dog vertically into the center of each one.  Bake for 20 – 25 minutes or until golden brown.

IMG_0388