I have to share.....

I just made this recipe from Primal Mama's site and I can get enough of it. I changed it up a little, I added about a cup of fresh tomatoes because I didn't have the salsa, and I added an extra bell pepper and some chopped garlic.

It is so so good!

Hidden Veggie Spicy Soup

This recipe is one of my favorites, and I have tried it a few times, tweaking it each time so that I can make sure it is just perfect before I let you give it a whirl. It is very spicy- so if you don't like the heat, well, reduce the spices when making this! The reason why I named it the way I did is because the flavor is so strong in this soup, you can essentially add any veggie to the soup, and they will take the flavor, and before you know it, you're getting way more veggies than you ever bargained for! I know I have a hard time getting enough leafy greens down, so this was a great way to do it!

Here is what you'll need:
2 chicken breast, cooked and chopped
1 medium sized onion, chopped
6 garlic cloves, finely chopped
2 4oz cans of diced green chiles
1/4 c chopped jalapeno
4 cups or one box of chicken broth, (TJ's has organic, free range!)
2 zucchinis, chopped in half-moons
Kale- as much or as little as you want.
2 TBSP Olive Oil
2 tea Cumin
1 TBSP Oregano
1/4 tea Cayenne (optional or cut in 1/2 if you're not a spicy-food lover)
Black pepper

Topper options:

Cilantro
Avocado
Green Onions

In a large pot, heat the oil and add the onions, garlic and zucchini. Saute about 5 minutes or so, until the onions become translucent. Next, add the jalapenos and green chiles and saute for about 2 minutes more. Then, add the chicken and the chicken broth, and all of the spices. Let the soup simmer on med-high heat for about 15 minutes. Stir occasionally. At the very end, add in the Kale and stir for about 2 more minutes, or until the Kale is wilted. Serve and top with the ingredients of your choice!

CSA Week 4: Pork Chops & Persimmons

As you can see in the picture, there are green beans on the side, which also came from the CSA box, but are often frowned upon by many Paleo-followers so I will not speak of them... ha ha!

So, another week with those persimmons in the box and what to do?

Bake them with spices!!!

Here is what you'll need:
2 persimmons, peeled and sliced into 1" pieces
Olive oil (about 1.5 TBSP)
Cumin
Cinnamon
Pepper
Sea salt (gasp... another non Paleo item)
Garlic powder

Preheat the oven to 350 degrees. In a small 8"x8" pan, place the persimmons and drizzle them with the olive oil. Sprinkle each of the spices on the persimmons evenly, be generous, but do not go overboard. I would say about 1 teaspoon of each (except the salt and pepper, for those use sparingly). Bake for 50 minutes.

For the Pork Chops, I bought the thin lean cuts from Trader Joes, I sauteed them for 3-4 minutes on each side in a pan with olive oil and a little salt and pepper.

Top the pork chops with the persimmons and enjoy!