I can honestly say this is the best soup I’ve ever had!
Creamy Caramelized Leek Soup with Maple Glazed Bacon
Serving Size : 4
6 each leeks — sliced
6 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 tablespoons brown sugar
1 teaspoon minced garlic
1/3 cup dry white wine
4 cups chicken stock
2/3 cup almond milk
2 whole green onions — thinly sliced
2 tablespoons olive oil for drizzling
4 slices thick-cut bacon
2 tablespoons maple syrup
1) Make sure the leeks have been trimmed, rinsed thoroughly and patted as dry as they can be with a paper towel.
2) Heat a large pot over medium-low heat and add the olive oil and butter. Add the leeks, salt, pepper and crushed pepper flakes and toss well to coat. Cook, stirring every few minutes, until the leeks begin to brown, about 20 to 25 minutes. Once the leeks are starting to brown, stir in the brown sugar and cook for another 10 minutes until they are super caramelized. Stir in the roasted garlic. Increase the heat slightly to medium and add the wine. Stir to combine, then cook for a few minutes until most of the wine cooks off. Pour in the stock and stir. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
3) Turn off the heat and carefully add the entire mixture to a blender and puree until smooth. Pour the pureed soup back in the pot and heat it over low heat. Stir in the almond milk, then tasted and add more salt and pepper if desired. Serve the soup with a sprinkle of green onions, a drizzle of olive oil and a handful of crushed maple bacon.
Maple glazed bacon;
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Bake for 18 to 20 minutes, until bacon is starting to get crispy in parts and the fat is rendered. Remove the bacon from the oven and brush it on both sides with maple syrup. Bake for another 6 to 8 minutes until the bacon is crispy and dark. Remove from the oven and brush with maple syrup once more, then let cool completely. Once cooled, crushed into bits.
I found this recipe on an amazing site site called How Sweet It Is- Click here to check out her site! I made changes to render it gluten and lactose free.
Chocolate Brownie Cookies
Serving Size : 50
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate — chopped
2 ounces unsweetened chocolate — chopped
3/4 cup mini chocolate chips
1) Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2) In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3) In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
4) While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5) Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips.Chill the batter in the freezer for a half hour.
6) Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Variation; Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.
3 tablespoons butter
1 pound tightly packed spinach leaves
Salt and freshly ground pepper to taste
2 cups chopped leeks
2 whole eggs
1/3 cup coconut cream
1/4 teaspoon freshly grated nutmeg
1) Preheat oven to 375 degrees.
2) Steam spinach until well wilted but still bright green. Drain and push moisture out of spinach. Cut up with scissors well.
3) Saute leeks, salt and pepper, and cook, in butter, stirring for 3 or 4 minutes. the leeks, and cook over high heat, stirring, until the leeks are wilted.
4) In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.
1 Tablespoon ghee
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1/8 teaspoon cayenne
1/3 teaspoon jalapeno- minced
1/2 teaspoon cumin
1 teaspoon garam masala
1/3 teaspoon cardoman
1/3 teaspoon tumeric
3 Tablespoons beef or chicken stock
1 pound spinach
1/2 cup coconut milk yogurt- see recipe HERE.
1) Sauté ginger, cayenne, jalapeno until softened and aromatic. Add garlic and sauté until slightly browned…about 3 to 4 minutes.
2) Add stock and simmer a few minutes. Add spinach, cover and let cook a few minutes, then stir to mix onions and spices well with spinach.
3) Cover again alt let cook a minute or two, until spinach is wilted and bright green.
4) Remove from heat and stir in yogurt a little at a time to keep it from curdling. Serve immediately.
These luscious truffles are only 73 Calories apiece and get only 16% of their calories from carbs…this makes them a great Paleo snack. Use raw chocolate and get way more anti-oxidants!
Raw chocolate can promote cardiovascular function & health- The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.
Raw chocolate Can Neutralize free radicals- High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.
2 cups (12 ounces) bittersweet chocolate, roughly chopped- preferably raw
1/2 cup coconut cream
1 tablespoons honey
2 Tablespoons Kahlua
1/2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
About 1 cup (3 ounces) raw cocoa powder
1 Teaspoon Stevia
About 1 cup of crushed nuts, if you’re using them
Lightly coat 8-inch baking dish with butter. Make parchment sling by folding 2 long sheets of parchment (or non-stick foil) so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.
Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave coconut cream in measuring cup until warm to touch, about 30 seconds. Stir honey, vanilla, and salt into coconut cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Can be stored, refrigerated, for up to 2 days.)
For coating; Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside. If using nuts, crush them up.
Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.