by ninaeliseh | Oct 19, 2015 | Blog, Meals, Recipes, Sides & Misc
Hello!
Ever since I got back from Europe, I have been wanting to re-create a recipe for a soup that I had while in Chamonix, France: Beet Soup. It sounds gross, but it wasn’t ALL beets – it was potatoes, and shallots, and red wine vinegar… and it was sweet and salty and just amazing. So, I decided to make the recipe tonight – anddddd it didn’t exactly turn out the way that I wanted it to… BUT. It was still amazing! My beet soup recipe ended up turning more into a root veggie soup – with only a hint of beets. Also, the color should have been straight up the color of beets, but it turned out orange. I will definitely be tweaking this and trying again another time (less potatoes, more beets). So for the time being – enjoy my not-as-planned soup below for a perfect fall meal!
Sweet & Creamy Root Vegetable Soup
Ingredients:
- 1 Potato, chopped into cubes
- 1 Sweet Potato (chopped into cubes)
- 2 carrot stalks (chopped)
- 4 cooked beets (I cheated and bought pre-cooked ones from Trader Joes)
- 1 shallot
- butter (or ghee)
- 1 can coconut milk (full or light)
- salt & pepper to taste
- 1 tbsp lemon juice
- 1 baby leaf
- 1 tsp cumin
- 1 tsp thyme
- 1 tbsp red wine vinegar
- 3 cups broth (I used vegetable, you could use chicken)
- garlic powder to taste
- sugar to taste (optional – I used coconut sugar, you could also use dates)
Directions:
Cook shallots & garlic in butter until they start to brown (I cooked in a large cast-iron skillet). Add in broth, potatoes & carrots. Place a lid on top of skillet & let cook until vegetables/potatoes are soft. Remove the bay leaf. Transfer entire mixture into a blender/processor, adding the rest of the ingredients. *I recommend adding the spices at the very end, a little at the time, to find the perfect blend
Mix for a few seconds at a time – or fully mix – depending on how you want your soup, creamy or with a few veggie chunks.
Serve with a side (I was roasting chopped brussel sprouts and carrots while making this, so just topped my soup with them!) or some bread. Enjoy!
by ninaeliseh | Jul 23, 2014 | Meals, Recipes
Paleo Spicy Buffalo Veggie Casserole (Whole 30 approved!)
- 1 lb ground bison/buffalo
- veggies (I used a whole bag of frozen broccoli, but you can add more like carrots, squash, etc)
- 1/2 cup sweet potatoes (puréed or cubed)
- 2 eggs
- salt & pepper
- garlic powder
- coconut/almond/tapioca flour – use as a binder, about 1/4 cup
- 1/3-1/2 cup franks hot sauce
- ghee/coconut/olive/avocado oil
Instructions:
Pre-heat oven to 350 F. Mix all ingredients in a bowl. Grease a pan (I used 11×9) with ghee/coconut/olive/avocado oil. Press mixture into pan. Top with ghee & more hot sauce. Bake for 40-50 minutes, or until meat is fully cooked. Enjoy with more hot sauce and a side of veggies!
by ninaeliseh | Jun 8, 2014 | Desserts, Recipes
I love bananas. And I felt like baking. So I decided to make something very different… Upside Down Banana Cupcakes! Recipe is below!
Paleo Upside-Down Banana Cupcakes
Dry Ingredients:
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 bananas (frozen & thawed)
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
Cupcake bottom:
- 2-3 bananas
- honey
- Cinnamon
Banana Puree topping:
- 2 bananas
- honey
- vanilla extract
- cinnamon
Instructions:
Heat oven to 350 F. Get out a non-stick cupcake pan. Make the Cupcake bottom first: cut 2-3 bananas up into slices, pour some honey into a pan and put banana slices in honey (I eyeballed the amount of honey added). Simmer slices until they get soft, then put into bottom of cupcake pan. Top with cinnamon. I put 3-4 slices into the bottom of a 12-cupcake pan.
Next, mix the dry ingredients in a glass bowl. Combine wet ingredients into a blender and puree until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Distribute batter over top of banana slices in cupcake pan and smooth over top. Optional: Top with cinnamon/a small pat of butter.
Put cupcake pan into oven and bake for 20-30 minutes. Once done baking, let cupcakes cool for 5-10 minutes.
While the cupcakes are cooling, make the banana puree topping. Mash 1-2 bananas in a pan with a fork. Top with honey, vanilla extract and cinnamon (I eyeballed the toppings ingredients). Mix all together, and let simmer on stove until warm.
Take a cupcake, flip upside-down, and top with warm banana puree. Enjoy! **Makes exactly 12 cupcakes
by ninaeliseh | May 21, 2014 | Meals, Recipes
Paleo Spicy Bison Burgers!
Served with a side of steamed broccoli & sweet potatoes topped w/franks red hot sauce
Ingredients:
For the burgers:
- 16 oz bison/buffalo (beef would work too)
- 1/4 cup franks red hot sauce
- 1-2 Tbsp trader joes South African smoke seasoning blend
- Salt & pepper to taste
- Olive oil
For the Sweet Potato “Buns”
- 1-2 large sweet potatoes
- 1/4 cup franks red hot sauce
- 1/4 cup oil (I used olive)
- Salt & pepper to taste
Instructions:
Preheat oven to 400 F. Put foil over pan. Cut sweet potatoes into thin slices and place into a bowl. Make sure you cut enough slices for the amount of burgers you are making. Cut the remaining sweet potato into cubes and place in bowl. Mix the rest of the ingredients with the sweet potatoes, tossing until all is covered in the mix. Place on foil -covered baking sheet and put in oven for 30 minutes.
While the sweet potatoes are cooking, place all burger ingredients in a bowl except for the olive oil and mix thoroughly. Pour olive oil in a pan to coat and turn heat on medium. Shape patties to your desired shape/size and place in pan. Cover with a lid and cook on med-high for about 5 minutes. Flip burgers and cook for another few minutes until they are brown. In the meantime, flip sweet potatoes in oven about 15-20 minutes in. Once all food is done cooking, assemble bison patties on sweet potato “buns.” Top off with franks hot sauce and enjoy!
by ninaeliseh | May 2, 2014 | Meals, Recipes
Recipe adapted from paleoleap (Sweet Potato Buffalo Chicken Casserole). Paleo & Whole30 approved!
Ingredients
- 1 lb of boneless chicken breasts
- 1 large sweet potato, no skin
- 1 tsp paprika
- 1 tbsp garlic powder;
- 2 tsp cinnamon
- 1 tbsp smoked south african pepper (from trader joes)
- 4-5 tbsp Franks Red hot sauce
- 1/8-1/4 cup melted ghee (from trader joes)
- Optional: butter lettuce/spices
Instructions
Pre-heat oven to 400 F. Combine all ingredients except for sweet potatoes and chicken into a bowl. Chop chicken up into small pieces and add to bowl. Peel skin off of sweet potatoes (or leave on, I just don’t like the skin) and cut into small cubes. Add to bowl and coat everything with the sauce/spices. Pour mixture into a pan/dish (size doesn’t matter) and cook in oven for 35-45 minutes, or until sweet potatoes have softened. **If you don’t want your chicken cooking that long, pre-cook your sweet potato before cutting up and putting in mix.
You can also just throw everything in a crockpot and cook for a few hours!
I placed the mix on a bed of butter lettuce! Enjoy!
