paleo egg drop soup!

 Paleo Egg Drop Soup

There are few things in life better than a warm bowl of soup on a cold winter day
6 cups of chicken bone broth 
4 eggs 
1 /2 tsp ginger 
1 clove thinly sliced garlic
1 tsp coconut oil or butter
1 green onion chopped
saute garlic in coconut oil or butter in soup pot until lightly browned
pour broth, green onion and ginger into the pot and bring to a light boil.
while waiting for green onions to cook and broth to boil  whisk eggs  in a small bowl
slowly drizzle your eggs into boiling broth eggs should cook within a matter of about 30 seconds. some people may prefer a longer or shorter cook time.

Paleo spinach and artichoke soup

6 cups chicken broth

meat from 1 cooked rottiserrie chicken seasoned with salt,pepper,thyme and sage
1 /2 bag frozen artichokes
8 oz spinach 
1 clove garlic sliced
1/2 cup dry white wine
1 shallot
2 TBS lemon juice
1/2 cup butter
1/2 of a cubed tomato
1/4 cup unsweetened coconut milk
sauté butter with garlic and shallot for 3 minutes or until shallot is cooked through  .add frozen artichoke ,spinach sauté for another 2 minutes. add white wine and stir.add broth slowly to the pot and shredded chicken. simmer 10-15 minutes.add coconut milk after cooking top with tomato.

kale chips (various flavors)

Basic kale chips recipe
1 bunch kale
2 TBS olive oil
Sea salt

Rinse and dry one bunch of kale using a salad spinner. chop kale into ” chip sized ” pieces. Place aluminum foil on a non stick cookie sheet add kale olive oil followed by sea salt . Bake 350 for 10 -12 mins flipping half way through.

Curry kale chips
Add 2 tsp curry powder before going into the oven

Spicy kale chips
1-3 tsp red pepper flakes when salting

Lemon kale chips
Before cooking add some freshly squeezed lemon juice to your will remind you of salt and vinegar flavored chips.


Paleo egg cups

This is one of the fastest and easiest paleo/ primal recipes there are. Great for some vegetarians and college kids on a budget as well.

What you need:

7 large organic free range brown eggs
4 oz portobello mushrooms sliced thin
2 green onion
1 cup steamed spinach
Splash of unsweetened coconut milk
Coconut oil for your muffin tin
Salt and pepper

All you do with this recipe is mix your ingredients together like you are making scrambled eggs. Grease a muffin tin with coconut oil and pour your mixture into the tin. Bake at 350 for 15-20 minutes .
Easy peasy!
Now you have a fast, portable paleo breakfast.