Chicken and Vegetable Soup

My new favorite soup from paleoleap!  Very flavorful, and even the kids ate it, vegetables and all!  That makes it an instant winner in my house.


Serves 8, Prep: 20 min., Cook: 25 min.


  • 1 1/2 cups shredded cooked chicken
  • 1 cup cauliflower, cut into chunks
  • 1 bell pepper, diced
  • 1 leek, sliced
  • 1 medium onion, chopped
  • 2 small zucchinis, sliced
  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 cup diced tomatoes
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 handful fresh parsley, finely chopped
  • 6 to 8 cups chicken stock
  • 3 garlic cloves, minced
  • 2 tbsp. Paleo Cooking fat (I used olive oil – don’t use coconut oil unless you want the coconut flavor)
  • Sea salt and freshly ground black pepper to taste


  1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
  2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
  3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  4. Season to taste with sea salt and freshly ground black pepper.

Banana-Chocolate Chip Bread (or Muffins!)

One of our family favorite recipes from our friend Stacy.  I love making these muffins because they are quick and easy plus the recipe is full of things we usually have in our house.  They are moist and delicious and never last more than two days with my family!


  • 1/2 cup butter or coconut oil, melted
  • 4 eggs
  • 2-3 bananas, mashed
  • 1 Tbsp honey (optional)
  • 1/2 cup apple sauce
  • 2 tsp. vanilla extract
  • 2 cups almond flour
  • 1/4  cup coconut flour
  • 1 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1-2 tsp. cinnamon (optional)
  • 1/2 cup 72% chocolate chips or chocolate, chopped



  1. Preheat oven to 325 degrees
  2. Grease 3 mini loaf pans or prepare 2 muffin tins with cupcake papers.
  3. Melt butter in a large bowl.
  4. Whisk in honey, if using.  Whisk in eggs, one at a time.  Do not add the next, until the previous egg is fully incorporated.
  5. Stir in bananas, apple sauce, and vanilla extract.
  6. Combine almond flour, coconut flour, baking soda, sea salt and cinnamon and add to the egg mixture, stirring until thoroughly combined.
  7. Stir in chocolate.
  8. Separate batter evenly into pans.
  9. Bake at 325 degrees for 30-40 minutes for mini loaves or 25-30 minutes for muffins.  Test for doneness with a toothpick or visually, wait until golden brown on top.
  10. Cool for 15 minutes and serve.

Or change it up –

Try substituting 2 cups grated zucchini for the bananas for some chocolate-zucchini bread!


Banana-Chocolate Chip Muffins

Velvety Butternut Squash

Tonight I am making another favorite from, this time out of her book “Well Fed”.  This Butternut Squash comes out tasting a lot like Pumpkin Pie, which almost makes me feel guilty eating it as a side, but not really.  Not sure what it will be paired up with yet – maybe pork chops – but either way I am looking forward to this meal.


2 1/2 pounds butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout (her recipe for this is here)
1 large egg
1/4 cup pecan halves, chopped (reserve a few unchopped for garnish)


1. Preheat the oven to 350 F. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash.

2. Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the baking sheet of squash and the foil packet of garlic in the oven. Bake 40 to 50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes.

3. Increase the oven temperature to 400 F.

4. When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings.

5. Beat the egg in a small bowl. Scrape the purée into a large mixing bowl and stir in the beaten egg with a wooden spoon until combined.

6. Grease the inside of a 3-cup casserole dish or individual ramekins with a little coconut oil, then add the squash purée. Top with chopped pecans and bake in the 400 F oven for 25-30 minutes, until the edges are a little bubbly and the top is golden brown.

You can also find this recipe here:

I will post a pic when it is done baking.  Thank you Melissa!