Carrot Soup

Ingredients
1 onion
5 celery stalks including leaves
10-15 large carrot sticks
2 cans coconut milk
3 cups of chicken stock or veggie stock
1 cup water
1 tablespoon coconut oil
1 tsp fresh ground black pepper
1 tablespoons coriander
2 tablespoons red curry powder
1 tsp crushed red pepper
1/2 cup fresh cilantro

Instructions
1. Chop onion and celery and saute in large soup pot with coconut oil until onions are clear (usually 10 minutes) at medium heat.
2. Add stock and water and bring to a broil.
3. Add black pepper, coriander, and curry powder.
4. Wash carrots and remove end but do not peel. Add carrots to the pot and cook until fork can easily penetrate (usually 10-15 minutes).
5. Using a hand mixer or immersion blender, puree soup.
6. Serve hot or cold with cilantro and crushed red pepper for garnish.

Garlic Cauliflower Mash with Fresh Herbs

Ingredients
1 large head cauliflower
3 garlic cloves (or less depending on preference)
1 Tbs fresh basil
1 Tbs fresh oregano
1 Tbs fresh parsley
1 Tbs red pepper
1 Tbs salt
1 tsp black pepper
1 cup chicken broth

Directions
1. Boil cauliflower until tender (about 30 minutes).
2. Drain water and add chicken broth.
3. Puree with emersion blender or food processor until smooth.
4. Add red pepper, black pepper, and salt.
5. Simmer on low for 30 minutes, stirring frequently.

Serve as a side dish just like you would for mash potatoes. Enjoy!

Roasted Zucchini with Onion, Bacon & Tomato

Ingredients
4 zucchinis 
1 small Vidalia onion (or yellow onion)
1 tomato
2 slices bacon (uncured, no nitrates)
1 Tbs fresh basil
1 Tbs fresh oregano
1 tsp black pepper
1 tsp red pepper
1 tsp cayenne powder
1 Tbs olive oil

Directions
1. Cook bacon in pan on stove for about 10 minutes. Then remove and chop.
2.  Slice onion, zucchini, and tomato.
3. Add veggies and bacon in baking dish with olive oil. 
4. Bake in oven at 350 degrees for 40 minutes. 
5. Remove dish and stir. Add herbs. 
6. Increase oven temp to 400 and return dish. Cook until golden brown and crispy (probably another 30 minutes or so)

Lemon Rosemary Chicken with Roasted Brussel Sprouts and Okra

Ingredients:
3 free range chicken breasts
2 lemons
2 Tbsp coconut oil
2 Tbsp vinegar
1/4 cup fresh rosemary
3 cups brussel sprouts
1/2 onion
2 cups okra
pinch of salt
pinch of red pepper
pinch of black pepper

Directions:
1. Preheat oven to 400 degrees. In a roasting pan, add 1 Tbsp coconut oil.
2. Trim ends off brussel sprouts, slice okra and dice onion. Add veggies and roast until browned. 

3. While veggies are roasting, heat 1 Tbsp coconut oil in frying pan.
4. Add chicken, rosemary, vinegar, and juice from 2 lemons. Cook until done.
5. Add salt, red pepper and black pepper to taste.

Serves 3

Green Curry Chicken Soup

Ingredients:

1.5 lb free range chicken breast

3 cups homemade chicken broth

2 cans coconut milk

1 Tbsp coconut oil

1 onion chopped

2 garlic cloves chopped

1 cup thinly sliced carrots

1 cup coarsely chopped celery 

  (leaves too for added flavor)

1 cup thinly sliced mushrooms

2 Tbsp curry powder or paste

1 Tbsp red pepper flakes

1 Tbsp black pepper

sea salt to taste

Directions:

1. Bring 3 cups of water to a simmer in a large pot (rather than a full boil). Boiling chicken will make it tough.  Add chicken breasts and cook for 15-20 minutes.

2. Remove chicken breasts and set aside to cool. Save broth to add later.

3. In a separate pan, heat coconut oil and add onions and garlic. Cook on medium heat until onions are   transparent.

4. Add carrots and mushrooms. Cook 10-15 minutes.

5. Add homemade chicken broth, coconut milk, curry, red pepper and black pepper

6. Stir and reduce heat. Cook for 20-30 minutes or until you get hungry…

7. Add sea salt to taste if desired.