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Paleo Chicken Vegetable Soup

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A satisfying and wholesome Paleo chicken vegetable soup thats loaded with vegetables and protein, ideal for a cold day. Ingredients: 1 lb chicken breasts, diced 4 cups chicken broth 2 carrots, sliced 2 celery stalks, chopped 1 onion, diced 2 cloves garlic, minced 1 zucchini, diced 1 cup broccoli florets 1 tsp dried thyme 1 tsp dried oregano Salt and pepper to taste 2 tbsp olive oil Instructions: In a big pot, warm up the olive oil on medium heat Cook the chopped chicken until it turns brown Add the diced onion, chopped celery, sliced carrots, and minced garlic Saute for five minutes Add the dried oregano, dried thyme, salt, and pepper to the chicken broth Heat until boiling For fifteen minutes, simmer, covered, and reduce heat Add the chopped broccoli florets and zucchini Simmer until vegetables are tender, about 10 more minutes As necessary, taste and adj...
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Coconut Curry Vegetable Soup

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This coconut curry vegetable soup is rich, creamy, and bursting with flavor. The combination of coconut milk, red curry paste, and aromatic spices creates a warming and comforting bowl of soup thats perfect for cold winter days. Ingredients: 1 tablespoon coconut oil 1 onion, diced 3 cloves garlic, minced 1 tablespoon grated ginger 2 carrots, diced 2 celery stalks, diced 1 bell pepper, diced 1 zucchini, diced 4 cups vegetable broth 1 can 15 oz coconut milk 2 tablespoons red curry paste 1 tablespoon soy sauce 1 tablespoon lime juice Salt and pepper to taste 2 tablespoons chopped fresh cilantro Cooked rice or noodles optional, for serving Instructions: In a large pot, heat coconut oil over medium heat Add onion, garlic, and ginger Cook until fragrant, about 2 minutes Add carrots, celery, bell pepper, and zucchini Cook for another 5 minutes until vegetables are s...
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Skillet Chicken Lasagna

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This skillet chicken lasagna is a quick and easy twist on the classic dish, perfect for a weeknight dinner. Using ground chicken and broken lasagna noodles cuts down on prep time and makes for a hearty one-pan meal. Ingredients: 1 lb ground chicken 1 onion, chopped 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 24 oz jar marinara sauce 8 lasagna noodles, broken into pieces 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Fresh basil leaves, for garnish optional Instructions: Over medium-low heat, break up the ground chicken into crumbles as it cooks in a large skillet Cook until it is browned and fully cooked When the chicken is done, add the chopped onion and minced garlic to the pan After two to three minutes, the onion should be soft Add salt, black pepper, dried oregano, and dried b...
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Vegan GF Carrot Cake

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This vegan and gluten-free carrot cake is moist and full of flavor, and its great for any event. Ingredients: 2 cups grated carrots 1 1/2 cups gluten-free flour 1 cup coconut sugar 1/2 cup almond milk 1/2 cup unsweetened applesauce 1/3 cup melted coconut oil 1/4 cup chopped walnuts 2 tsp baking powder 1 tsp baking soda 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt Instructions: Warm the oven up to 175F 350C Butter and flour a cake pan Grate the carrots and put them in a large bowl Add the coconut sugar, almond milk, applesauce, melted coconut oil, and vanilla extract Mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a different bowl using a whisk Slowly add the dry ingredients to the wet mixture while stirring all the time Mix in the chopped walnuts Spread out the batter in the cake pan that ...
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Black Pepper Stir Fried Noodles with Tofu

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Delicious and savory black pepper stir-fried noodles with tofu and colorful bell peppers. This dish is a perfect blend of flavors and textures, making it a satisfying and easy-to-make meal for any day of the week. Ingredients: 8 oz 225g tofu, cubed 8 oz 225g rice noodles 2 tablespoons vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 2 teaspoons black peppercorns, crushed 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon sugar 1/2 cup 120ml vegetable broth Green onions, for garnish Fresh cilantro, for garnish Instructions: Cook rice noodles according to package instructions, then drain and set aside Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat Add the cubed tofu and stir-fry until golden brown Remove tofu from the wo...
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Vegan Thai Red Curry

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This Vegan Thai Red Curry is a flavorful and aromatic dish thats perfect for a cozy dinner. Packed with vibrant vegetables and tofu, its both satisfying and nutritious. The creamy coconut milk balances the spicy red curry paste beautifully, creating a harmony of flavors that will delight your taste buds. Ingredients: 2 tbsp red curry paste 1 can 14 oz coconut milk 1 cup vegetable broth 2 cups mixed vegetables such as bell peppers, broccoli, and carrots 1 block 14 oz firm tofu, cubed 1 tbsp soy sauce 1 tbsp maple syrup 1 tbsp lime juice Salt and pepper, to taste Cooked rice, for serving Fresh cilantro, for garnish Instructions: In a large skillet or pot, heat the red curry paste over medium heat for 1-2 minutes Add the coconut milk and vegetable broth, stirring until well combined Add the mixed vegetables and tofu cubes to the skillet, stirring to coat in the curry sauce Simmer...
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Emilys Roast Potatoes

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The outside of these roast potatoes is crispy, and the inside is soft. The flavors of garlic and rosemary are just right together. Ingredients: 6 medium-sized potatoes, washed and peeled 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 2 cloves garlic, minced 1 tablespoon fresh rosemary, chopped Instructions: Preheat the oven to 425F 220C Cut the potatoes into quarters lengthwise, then into 1-inch chunks In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic, and rosemary until evenly coated Spread the potatoes in a single layer on a baking sheet Roast in the preheated oven for 30-35 minutes, or until golden brown and crispy, flipping halfway through cooking
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