Sometimes I have chicken broth in my fridge and I need to use it up. Paleo egg drop soup is simple, easy and CHEAP to make. We all need a cheap go-to meal. This soup also makes for a great lunch. I love how healthy this is compared to the soup I use to get from the Chinese restaurant filled with MSG and soy. This soup uses coconut aminos. Coconut aminos is what we use for a soy sauce replacement. I think it tastes very similar to soy sauce. However, I do not retain water weight with coconut aminos, as I do with soy sauce. The onions and celery give this some texture, but can be illuminated if you do not have or like them.
Sometimes I just want to be lazy and grab a meal to take home. My quick favorite meal to grab is a rotisserie chicken. However, my husband and I can only eat half a chicken and then I find myself creating with the leftovers. First, I cut up the chicken to use in a new dish. Then, I make homemade chicken broth. I sometimes think to myself a rotisserie chicken is more complex than a crockpot meal. Tonight I decided I would use the cut up chicken to make a Paleo chicken salad. We eat the chicken salad on salad greens or wrap it up in lettuce. Occasionally, we do not have lettuce and eat it plan out of a bowl. Tonight, my husband hit the jackpot and will get his lunch served on lettuce greens tomorrow!
I love Vegenaise. We buy the soy-free option. We use it as a mayonnaise replacement. My husband was never a mayonnaise or miracle-whip guy, but he LOVES Vegenaise. However, I recently found Vegenaise dipping sauces at the health food store. These come in a smaller jar and they are full of flavor! We LOVE the chipotle and roasted garlic flavors. If you use a flavor in this recipe, place 1 TBL into the 1/3 cup measuring cup and then fill remaining with the original Vegenaise. I used the chipotle dressing tonight.
Paleo Chicken SaladIngredients: 2-3 cups cooked chicken cubed 1/3 cup Vegenaise 1 stalk celery diced up 1/4 cup diced up onion salt to taste Directions: Place all ingredients into the bowl and stir up the mixture. I let it sit for 15-20minutes on the counter to allow the flavor to mix. Then serve on salad greens, wrapped up in a lettuce shell or alone.
As a child, I loved Kraft Macaroni and Cheese. This was my mother’s favorite go-to item for babysitters and I certainly never complained about it! However, since going Paleo I have missed cheese noodles. This got my head thinking about creating a safe Paleo macaroni and cheese. One that would not upset my tummy and fuel my body. One of my new favorite activities is to soak cashews. They create a creamy texture, I just wish cashews were cheaper! When soaking cashews make sure you pick up a bag of raw cashews.
Paleo Macaroni and CheeseIngredients: 1/8 tsp dry mustard 1/8 tsp cayenne pepper 1/2 tsp salt 1/2 tsp pepper 2 TBL nutritional yeast 1/2 lemon juice 3/4 cup soaked raw cashews (soaked for 4 hours) 1/3 cup water from soaked cashews 1 spaghetti squash Directions: 1. Preheat oven to 350 degrees 2. Cook whole spaghetti squash in the microwave for 10 minutes. Make sure you poke holes into the squash, otherwise you may have an explosion. Then allow squash to sit for 5 minutes and continue cooking. 3. While squash is cooking, throw all the other ingredients in a blender. Blend until all items are smooth. 4. Once squash in ready, cut in half. Take out the seeds and middle. Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container. 5. Pour the cheese sauce from the blender over the spaghetti noodles. Gently mix the ingredients together. Do not create a mush. 6. Bake in the oven for 10 minutes. Update: If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp. Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease. Allow the onions to cook. Then remove from heat. Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks. Make sure the bacon and leeks are stirred into the mixture before baking.
*This is great served with Applegate hotdogs. I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.
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I love getting a rotisserie chicken. It provides us with a meal and then leftovers lead us into another meal creation. Not to mention I cook the bones to make my own chicken broth. I use to think my mom was CrAzY for not just buying it out of a box, well needless to say…I’ve turned into her. Homemade just provides a clean taste and I control the sodium to the broth. Our last rotisserie chicken helped to create this chicken fajita soup. I love easy crock pot meals and this is one of them!!!
I prep for my crock pot meals the night before. My alarm goes off at 5am and I can’t bring myself to enter into the 4:??…that is EARLY!! The easier I can make my mornings the better. For this soup, I cut up all the vegetables the night before. The chicken I also pre-cut the night before when I created the broth. I then pack them next to each other in the fridge to allow for minimal mistakes early in the morning.
When making soups, I try to use the freshest vegetables. This soup has vegetables I got at the farmers market. You can substitute any vegetable for another. We like crunch in our soups and the yellow green beans will give it.