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Roasted Tomato and Fennel Soup

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Roasted Tomato and Fennel Soup

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.
View Instructions

Servings

4

Ready In:

45min

Calories:

610

Good For:

Lunch

About this Recipe

 This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day. As an added bonus, it tastes even better the next day, so consider making a double or triple batch. It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.

If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.

 

Ingredients

  • 1½ lbs. Roma tomatoes, halved
  • 2 medium red bell peppers, deseeded and quartered
  • 1 large fennel bulb, thinly sliced
  • 2 large carrots, cut in half lengthwise
  • 2 medium shallots, outer skin removed and halved
  • 4 cloves garlic, smashed and peeled
  • 2 T. extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 2 T. fresh thyme leaves
  • 4 c. organic chicken broth
  • ½ c. full-fat coconut milk
  • ½ c. fresh basil leaves, thinly sliced

 

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Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step 2

Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.

Step 3

Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.

Step 4

Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.

Step 5

Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!

People Who’ve Made This

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar! 

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day. 

Paleo Chocolate Cherry Brownies

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.
View Instructions

Servings

9

Ready In:

45 minutes

Calories:

610

Good For:

Snack

About this Recipe

Chocolate Cherry Brownies

These Paleo-friendly chocolate cherry brownies are so incredibly moist and full of flavor, you won’t even miss the processed flour, sugar, and dairy ingredients found in more traditional recipes.

For this version, you can use either fresh or frozen cherries. If using frozen cherries, let them thaw completely at room temperature before chopping and adding to the batter. You can also collect the juice while thawing and add it to the batter, as well. You will need to increase the cooking time by several minutes to account for the extra moisture, however.

.

Ingredients

  • 4 large eggs
  • 2 T. + ¼ c. coconut oil, melted
  • ½ c. honey, preferably local
  • ¼ c. almond milk, unsweetened
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ¼ c. cocoa powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. chopped, pitted cherries

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protein 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step-by-Step Instructions

Step 1

Place top oven rack in center position and preheat oven to 350°F. Grease an 8×8-inch brownie pan with 2 tablespoons melted coconut oil and set aside.

Step 2

In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.

Step 3

In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients.

Step 4

Add the chopped, pitted cherries and any juices (if using frozen cherries) and fold until combined. Transfer the batter to the prepared pan and place in the pre-heated oven to bake until the brownies are set and a toothpick inserted into the middle comes out clean, approximately 25-30 minutes. (Cooking time will vary by oven. Check after 20 minutes and adjust cooking time accordingly).

Step 5

Remove from oven and cool to room temperature before slicing into squares and serving. Enjoy!

People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings  4 Ready In: 25min Calories: 610 Good For: Lunch...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar! 

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day. 

Paleo Tex-Mex Chicken Tenders

Baking Bread at Home

This healthy entrée features economical chicken tenders and plenty of fresh vegetables, rather than large amounts of more expensive meat. It can be enjoyed on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce.

The flavor is even better the next day, so consider making a double batch for a quick and healthy lunch the following day.

View Instructions

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: John Doe

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Ingredients

  • 1 package yeast
  • 1 T. extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 medium tomatoes, seeded and diced
  • 2-3 fresh garlic cloves, minced
  • 1lb. chicken tenders
  • 2 t. ground cumin
  • 1 t. chili powder
  • 1½ t. smoked paprika
  • 1 t. dried oregano
  • 1 14-oz. can crushed tomatoes
  • ½ c. chicken broth, preferably organic
  • Sea salt and black pepper, to taste

    Ingredients:

    Optional toppings:
    Avocado, diced
    Pickled jalapenos and red onion, to serve

    Directions:

    1.   Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.

    2.   Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes.

    3.   Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant, around 2-3 minutes.

    4.   Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.

    5.   Transfer to a serving dish and top with diced avocado orpickled jalapenos and red onion, if desired, and serve immediately with cauliflower rice or your favorite side dish. Enjoy!

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

Sed porttitor lectus nibh. Nulla porttitor accumsan tincidunt. Praesent sapien massa, convallis a pellentesque nec, egestas non nisi.

Step 2

Lorem ipsum dolor sit amet, consectetur adipisci. Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a. Nulla porttitor accumsan tincidunt.

Step 3

Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a. Nulla porttitor accumsan tincidunt.

Step 4

Curabitur arcu erat, accumsan id imperdiet et, porttitor at sem. Quisque velit nisi, pretium ut lacinia in

Step 5

Elementum id enim. Vivamus magna justo, lacinia eget consectetur sed, convallis at tellus. Proin eget tortor risus.

People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 9 Ready In: 45 minutesCalories: 610 Good For:...

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

Paleo Beef and Mushroom Chili

Paleo Tex-Mex Chicken Tenders

Baking Bread at Home This healthy entrée features economical chicken tenders and plenty of fresh vegetables, rather than large amounts of more expensive meat. It can be enjoyed on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce....

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar! 

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day. 

Paleo Beef and Mushroom Chili

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.
View Instructions

Servings

6

Ready In:

40min

Calories:

610

Good For:

Lunch

About this Recipe

 

You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms.

To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.

Ingredients

  • 2 T. extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 medium celery stalks, diced
  • 2 medium red bell peppers, diced
  • 1 lb. Portobello mushrooms, chopped
  • 1 medium jalapeno pepper, minced
  • 1½ lbs. ground beef
  • 2-3 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 2 t. dried oregano
  • 1 T. ground cumin
  • 2 t. chili powder
  • 1 t. cayenne pepper
  • 2 T. tomato paste
  • 1 24-oz. can crushed tomatoes, undrained
  • 1 c. beef (or chicken) broth, preferably organic

  • Optional toppings:

  • Pickled jalapeno peppers
  • Red onion
  • Avocado
  • Fresh cilantro leaves, chopped

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.

Step 2

Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.

Step 3
Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant..
Step 4

Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.

Step 5

Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onionor diced avocado and cilantro, if desired, and serve immediately. Enjoy!.

People Who’ve Made This

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About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.