Seriously, yum. One of my favorite things about Paleo baking is taking traditional comfort foods and making them safe for those who have food sensitivities. When it's chilly or you're hosting and need something yummy to serve, this is a great dish to warm your belly!
1/4 cup gluten-free & grain-free flour blend
2 cups chicken broth (I make chicken bone broth and freeze for recipes like this)
4 cups milk of choice (almond or coconut, I use coconut milk for the mild flavor)
1 large celery stalk, chopped
1/2 medium chopped onion
fresh ground pepper (if tolerated, I always omit pepper)
pinch of thyme
10 oz frozen organic mixed vegetables (peas, carrots, green beans)
2 sweet potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Create a thick mixture by combining 1/2 cup of broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk of choice into a large pot and slowly bring to a boil. Add celery, onion, thyme, fresh pepper and the frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add sweet potatoes and cook until soft. Add chicken, and slowly whisk in flour mixture, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve hot!
You can also serve with my almond flour biscuits and a side salad.
2 heads cauliflower (about 4 1/2 pounds total)
1/4 cup olive oil
1 quart chicken bone broth (or more for a thinner soup), divided
1 pint full fat coconut milk
2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish
Pinch of white pepper if tolerated
10 slices nitrate free bacon, cooked until crispy and crumbled
Heat the oven to 400 Degrees. Line a rimmed baking sheet with cooking parchment, or lightly sprayed with olive oil cooking spray.
Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of sea salt, tossing to coat.
Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, roast for an additional 30 minutes, or until the florets are deeply caramelized and golden.
Transfer the florets to a blender or food processor and add 2 cups of the broth. Puree, then add the coconut milk and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.
The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.
When ready to serve, garnish each bowl with a bit of cooked bacon and a sprig of fresh thyme.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
A Proud Partner of