Transforming dinner into restaurant-quality seems like a challenge and hassle, yet reading coconut curry chicken soup seems more like a task than a dish. However, a creating a restaurant-quality meal does not have to be an impending doom, this slow-cooker recipe offers all the quality without the worry.
The coconut milk makes the soup creamy with a smooth texture. This Coconut Curry Chicken Soup provides a warmth needed for the impending Fall/Winter season. Whether a cold day has you stuck indoors or a family get together is upon the horizon, soup is the automatic necessity for a blistery day.
When it comes to recipes, finding a decent homemade soup usually tends to be only chicken noodle based broths. However, adding a traditional spice with a creamy texture can add a hint of adventure to a healthy meal. This main paleo dish will upgrade the old school chicken noodle into something exciting!
Coconut Curry Chicken Soup
Saute the chicken in the coconut oil in a medium-sized saucepan.
When the outside of the chicken has all turned white, add in the coconut milk and the chicken broth and mix well.
Add onions then cook for 3 minutes more.
Add in the carrots, celery, and tomatoes.
Add in the ginger, curry powder, and cornstarch.
Add garlic, salt, pepper, lemon juice.
Cook on medium for about 3 hours in your slow cooker.
Having your old-school favorite, spaghetti and meatballs, may be quite challenging for Paleo enthusiasts. Worry no more with this Paleo Spaghetti & Meatballs recipe.
Paleo Spaghetti & Meatballs
For the squash and sauce: Preheat the oven to 392 degrees F and place a rack in the oven.
Rub 1/2 tablespoon of the oil on each cut-side of the squash and sprinkle with salt and pepper.
Place the squash cut-side up on a baking sheet and roast until fork tender, about 1 hour.
Cool the squash for at least 10 minutes.
Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce.
Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
Stir in the crushed tomatoes, tomato paste, oregano, and chili.
Cover the pot, reduce the heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
Season with salt and pepper.
For the meatballs: Combine the ground beef, chopped onions, salt, pepper, garlic and egg in a large bowl.
Form about the meatballs.
Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Top with chopped scallions.
Tuna is always an easy and healthy choice for a Paleo-on-the-go snack or meal. The problem with tuna is the fact that I love mayo with it! I try to have Paleo Mayo ready for the week, but sometimes the Paleo mayo making does not happen. This “Tuna Salad” is what I try instead. I love the creamy avocado with the tuna.
Give it a whirl and let me know how you like it!
Paleo Avocado Tuna Salad
Scoop out some of the avocado from the pitted area to widen the "bowl" area.
Place the scooped avocado into a medium-size mixing bowl.
Add the tuna, cucumber, chives and garlic to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. incorporate with some chili slices.
Season with salt and pepper.
The bunless burger is an easy to make for a quick dinner during. Plus with a bunless burger, you’ll be taking out the extra carbs for a healthy lunch or dinner!
Wash and peel a potato. Slice it 1 cm each slice.
Mix ground beef and seasonings in a medium bowl.
Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
Heat a grill pan to medium.
Place potato slices on a grill pan.
Add the burgers. Top them with fresh herbs.
Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
Layer sweet potato with some herbs, burger, avocado slices, sprinkled with some lemon juice, sliced a red onion or other favorite toppings.
Pulled pork is always an easy go-to meal for those hectic weeks. You can always get a larger roast and make this for the week.
Pulled pork is great to have in the fridge for:
- Paleo sandwiches
- Combine with eggs for a filling breakfast
- Throw into a salad
- Eat plain
- Put in a wrap
Easy Slow Cooker Pulled Pork
Combine all ingredients in the slow cooker (for additional flavor you can sauté the onions ahead of time for a caramelized flavor).
Take the roast out and shredded the pork.
Take the liquid from the slow cooker and put into a saucepan on medium heat. Add in the tomato sauce and simmer for about 10 mins.
Combine the shredded pork with the BBQ sauce in the saucepan and Enjoy!