Saturday, December 25, 2010

Delicious tomato basil soup

I have never been a fan of tomato soup. Something about that condensed garbage never appealed to me. My mom made this amazing tomato soup on Christmas this year and I wanted to share the recipe with everyone. Its a great way to warm up on a cold winter day or to just enjoy your veggies in a different form.

Paleo Roma Tomato Basil Soup

6 tbsp olive oil
4 large carrots, peeled and sliced
1 large onion, sliced
1 tbsp dried basil
3 (28-32 oz) cans whole peeled Roma tomatoes
1 quart chicken broth (homemade is best)
Sea salt and pepper to taste

Put olive oil in large sauce pan. Heat over med high heat. Add carrots, onion and basil. Cook 15-20 mins or until veggies are soft. Add tomatoes and broth. Simmer for 20 mins.

Allow to cool slightly, then in small batches, purée soup in food processor or blender. Season with salt and pepper to taste. Serve and enjoy!

- Posted using BlogPress from my iPhone

Monday, December 20, 2010

Paleo apple crisp

Now technically no baked good is paleo. However, when we are approaching the holiday season it is hard to deny yourself all treats. I say if you are going to indulge why completely spoil your paleo way of living (also I bet traditionally desserts do not taste all that great any more. Far too sweet). Here is a great apple crisp. Not too sweet but very enjoyable even for non paleo eaters.

Paleo apple crisp

6 apples, peeled and sliced (pick a variety of sweet, tart, mushy and hard)
1 tbsp lemon juice
2 tbsp arrowroot powder
1 tsp cinnamon
1-2 tbsp maple syrup

1.5 cup almond flour
1/2 tsp sea salt
1/4 almond oil (or other nut oil)
2 tbsp agave (or honey)
2 tbsp maple syrup

Preheat oven to 350. Mix apples, lemon, arrowroot, cinnamon, and maple syrup. Pour into 8x8 or 9x9 casserole. Mix crumb ingredients in bowl. If the mixture is sticky and moist, add more almond flour until somewhat crumbly (it will be more sticky than traditional crumb mixtures). Break crumbs apart over the apple mixture. Cover with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes or until crust is golden brown and apples are tender. Serve and enjoy!

-Posted using BlogPress from my iPhone