MAKES 1 SERVING
- 1teaspoon olive oil
- 2cups kale leaves, stemmed and thinly sliced
- 10asparagus, cut into 1-inch pieces
- ½cup low-sodium chicken stock (or vegetable) stock
- 1ounce Parmesan, grated
- ¼teaspoon paprika
- ¾cup cooked farro
In a large skillet over high heat, heat oil. Add kale and asparagus and cook, stirring, until kale is soft and asparagus is bright green and crunchy, about 3 minutes. Reduce heat to medium-low. Add stock, goat cheese, Parmesan, and paprika, and stir to melt cheese. Add farro and cook, stirring, until mixture is thick and heated through, about 2 minutes more. Serve immediately.
NUTRITION PER SERVING
20 g fat (10 g saturated fat)
59 g carbs
18 g fiber
4 g sugar
39 g protein
Recipe credit: SELF Magazine Photo credit: Andrew Purcell, Carrie Purcell
· 6 tablespoons cooking oil
· 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
· 1 onion, chopped
· 4 large cloves garlic, smashed
· 1 tablespoon paprika
· 2 teaspoons ground cumin
· 1 teaspoon ground coriander
· 1 teaspoon chili powder
· 1/4 teaspoon cayenne
· 1 1/2 quarts canned low-sodium chicken broth or homemade stock
· 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
· 2 bay leaves
· 2 1/2 teaspoons salt
· 1/4 cup lightly-packed cilantro leaves + 3 Tbsp. chopped cilantro (optional)
· 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
· 1 avocado, cut into 1/2-inch dice
· 1/4 pound cheddar, grated
· Lime wedges, for serving
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.
Recipe credit: Foodandwine.com
· 1 ½ cups of cherry tomatoes
· 1 peeled and seeded then diced cucumber
· 1 diced avocado
· 4 oz. cubed feta cheese
· 2 tbs. minced red onion
· 2 tbs. olive oil
· 1 handle or 2 tbs. minced parsley
· 2 tbs. red wine vinegar
· salt and pepper to taste
1. Cut cherry tomatoes in half. Add to bowl.
2. Peel and seed one cucumber and dice.
3. Remove pit, dice avocado and using spoon scoop out the avocado from the peel.
4. Cube feta. Add everything to bowl.
5. Wisk together olive oil, red wine vinegar and black pepper then pour over salad.
Toss gently so the feta and avocado don’t break up.
Recipe credit: 1mrecipes.com
· 1/2 cup dry quinoa, pre-rinsed
· 1 (15-ounce) can black beans, drained and rinsed
· 1 cups salsa, no-sugar added
· 1 cup corn kernels
· 1 teaspoon chili powder
· 1 avocado, peeled and small diced
Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.
Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.
Recipe credit: Skinnyms.com
· 1 pound mushrooms (white or cremini), sliced thinly
· 3 garlic cloves, minced
· 1 tablespoon unsalted butter (omit butter for vegan version)
· 1 tablespoon olive oil
· 5 green onions, chopped
· 5 to 10 ounces fresh spinach (to taste)
· 2 cups cooked quinoa
· 1 tablespoon olive oil (optional)
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix.
Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
Recipe credit: Juliasalbum.com
· 4-6 slices Turkey Cold Cuts (Applegate is my favorite)
· 1 Plum Tomato, seeded and cut into strips
· 2 slices Bacon, cooked and cut in half lengthwise and then cut in half width wise (you'll end up with 8 pieces)
· 1 Avocado, sliced
· Baby Spinach Leaves
1. Lay out a turkey slice on a plate or cutting board (or whatever you want, you don't have to listen to me).
2. Layer 3-6 spinach leaves (depending on size or how much you like spinach) in the center of the cold cut, width-wise across the short side (see picture above because I suck at explanations).
3. Layer a few strips of tomato, 1-2 strips of bacon, and 1 slice of avocado on top of that.
4. Starting at the left side, flip one end of the turkey slice to the right, over the layers you just added. Then roll that folded side over to the non-folded side on the right to create the roll.
5. Just pick it up and eat it. No toothpicks necessary to hold it together.
Recipe credit: Our Paleo Life