Favorite Recipes

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Nourishing Vegetable Soup
3 tsps of olive or coconut oil
2 leeks, chopped and cleaned well
4 large carrots, sliced
4 small sweet potatoes, diced
1 cup frozen peas
1 cup frozen green beans
3/4 cup frozen spinach
2 cups shredded cabbage
1 - 28 oz can diced tomatoes
1 cup chopped cauliflower
1 tsp dried thyme
salt/pepper to taste

Saute the leeks in the oil for 5 minutes. Add the carrots and saute a few minutes more. Add everything else. Bring to a boil, simmer for 45 minutes or more.


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Ingredients:

Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed

Salad
1 medium cucumber
1 small red bell pepper
1 package (6 ounces) fresh baby spinach leaves
1 package (12 ounces) broccoli slaw mix


Chicken Mixture
1/4 cup snipped fresh basil
1/4 cup peanuts
1 pound boneless, skinless chicken breasts

Directions:
1. For dressing, finely chop gingerroot. Combine gingerroot, salad dressing and garlic ; whisk until well blended and set aside.

2. For salad, score cucumber lengthwise. Thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into bowl; refrigerate until ready to serve.

3. For chicken mixture, snip basil and chop peanuts. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Lightly spray Skillet with oil ; heat over medium-high heat 1-3 minutes or until hot. Add chicken to Skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove Skillet from heat. Add basil, peanuts and 1/4 cup of the dressing to Skillet; toss to coat.

4. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.

8 servings, Enjoy!

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