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Creamy Broccoli and Potato Soup

 

Rain or shine, its always time for a bowl of soup in my book. My husband hates when I make soup and its not raining (even if he thinks the soup is delicious), he just finds it odd that one would want soup on a hot day? I say soup it up!

I am a huge fan of potato-leek soup and this is a variation of it with a ton of broccoli in it for more flavor and more greens! It’s dairy free and still super creamy, thanks to the addition of the potatoes and the coconut milk. 

Next time your stuffed from the weekend and want a nice and clean meatless Monday, give this soup a try. It’s light, yet filling and very yummy! Enjoy!

Print Recipe
Creamy Broccoli and Potato Soup
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Heat 2 tbsp. olive oil over medium-high heat in a large pot. Add chopped garlic, onions, celery, carrots, and leek seasoned with salt, pepper, and crushed red pepper. Saute until tender, about 5-7 minutes.
  2. Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender.
  3. Remove bay leaf, stir in coconut milk.
  4. Using an immersion blender or blender, blend soup until smooth. Serve and enjoy (I garnished mine with some freshly chopped chives and even topped it off with some more crushed red pepper flakes!)
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Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce

Need an easy and elegant weeknight at home date night meal? Well, here is a great dish for you. Flakey white halibut wrapped in thin, crispy layer of proscuitto that you just toss in the oven to roast–easy and so good. Then, top it all off with a super easy and tasty lemon-caper-dill sauce…it’s just perfect. 

The sauce could be served over ANY fish– I drizzle it over pan seared sole or oven roasted salmon all the time! 

I served mine alongside some buttery mache greens and roasted brussels sprouts, but it goes great with anything!! Enjoy!

Print Recipe
Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce
Easy oven baked proscuitto wrapped halibut served with a delicious lemon-caper-dill sauce!
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Instructions
For the Halibut:
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Season the fish with salt and pepper then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the center but leaving the ends exposed. Lay each wrapped fillet on a baking sheet covered with a sheet of parchment paper.
  3. Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.
For the Lemon-Caper-Dill Sauce
  1. Meanwhile, heat a non-stick skillet over medium-low heat. Add the olive oil and swirl the pan so it is evenly coating the bottom.
  2. When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
  3. Add in the arrowroot starch and using a spatula (preferably a silicone head spatula) stir and toss into olive oil mixture until it is combined and there are no clumps.
  4. Pour in the chicken broth and whisk constantly, to remove any clumping and combine evenly. Let it come to a light simmer (you may need to raise your heat to medium depending on your stovetop), it should not be boiling, just a little simmer.
  5. Add the lemon juice, the dill, the capers, salt and pepper to taste. Continue to whisk, occasionally, until it reaches the sauce has thickened, about 5 minutes. Turn heat down to low or remove from heat if its getting too thick until the halibut is ready to serve.
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Whole30 + Paleo Chinese Orange Chicken

Holy $#@%! I am in Whole30 heaven! This take on the Chinese take-out favorite, Orange Chicken, is fantastic and you wouldn’t even know its Whole30. I love that this is one the whole family can enjoy, my kiddos loved it and so did I (obviously). 

Currently, I am obsessing a bit over giving classic Chinese take-out a Whole30 makeover (I recently posted this Mongolian Beef that is to die for). If you have any other Chinese food cravings, give me a shout in the comments below! I’d love to try and make a Whole30 friendly version for you!


Print Recipe
Chinese Orange Chicken
A delicious whole30 and paleo approved take on the chinese take-out classic!
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a bowl, whisk together the orange juice, rice vinegar, coconut aminos, fish sauce, and ginger. Set aside.
  2. Cut the chicken breasts into 1 inch cubes. Season with salt and pepper all over and toss to coat evenly. Now add arrowroot flour and toss to coat evenly.
  3. Heat avocado oil and sesame oil over medium-high heat in a large non-stick skillet.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible. Sear on all sides until golden brown, about 7 minutes.
  5. Add sliced garlic and saute for about 30 seconds with the chicken, being careful not to burn.
  6. Add chicken broth and using a sturdy spoon, scrape up as much brown bits as possible.
  7. Pour in the sauce, toss to coat. Bring to a boil, then lower heat to a simmer. Cook, stirring often, until sauce is thick and reduced by nearly half, about 5 minutes.
  8. Add in the ¾ of the orange zest (reserve the rest for garnish).
  9. Serve and garnish with sliced scallions, crushed red pepper flakes, toasted sesame seeds and little orange zest.
Recipe Notes

I served mine over cauli-rice and with roasted broccoli.

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