Stuffed Bell Pepper

Back when Balanced Bites was an organic meal delivery business, stuffed peppers were among the favorite dishes ordered by my clients. At that point in time, I was mixing a few different ingredients into them but I keep it pretty simple when I'm cooking at home for myself.

The inspiration and motivation to make stuffed peppers came about when I was strolling the Ferry Plaza Farmers Market this past Saturday and spotted a big yellow bell pepper that looked just perfect for this destiny. I knew I had a pound of grass-fed ground beef defrosted at home so it was excellent timing for me to whip up some stuffed peppers. The whole thing is quite simple, really... it's just a matter of pre-cooking the pepper halves a bit if you like and then making a tasty mixture that you'll like to put on the inside, and voila - stuffed peppers. I can't say I make them exactly the same every single time since I usually just go with whatever I have on-hand, but here's what I did this time.



Italian Style Stuffed Bell Peppers


Ingredients

2 bell peppers
(I used yellow but any color is fine)
1 Tbsp bacon grease or coconut oil
1/2 large onion, diced
4 cloves garlic, pressed or chopped
4 small tomatoes, diced
(or use 1/2c canned diced tomatoes)
1 lb grass-fed ground beef
(or lean conventional ground beef / ground turkey)
6 Fresh basil leaves, finely chopped
2c Baby spinach, finely chopped
sea salt - to taste
black pepper - to taste
hot sauce - optional, as garnish
extra basil leaves garnish


Preparation

Preheat your oven to 375.


Halve the bell peppers and place them in a roasting dish face-down for about 10-15 minutes. Note: You can skip this step if you want to keep the peppers more firm/raw when you eat them.



FYI: The Paleo Diet
Cookbook is now
available for pre-order.
While the peppers are pre-cooking, you'll cook the stuffing on the stove-top. Use a large sautee pan or a large pot. I'd recommend not using cast iron for this recipe since we're cooking tomatoes and the acid of the tomatoes will react with the cast iron.


Place your bacon grease or coconut oil in the pan and then cook the onions over medium-high heat until they're slightly browned on the edges and appear cooked through (translucent). You may season them with salt and pepper to taste.

Next add the tomatoes and garlic and allow the ingredients to simmer together for a couple of minutes. Then add the ground beef or turkey, breaking it up and allowing it to cook through completely. If you have grass-fed beef, you may leave it a bit pink.

Once the meat is cooked, taste the mixture to check for seasoning and add more salt and pepper if necessary. Then add the chopped basil and spinach and mix them in just allowing them to wilt.


Mark Sisson's cookbook
seems to be quite popular
if you're looking for recipes.
Remove the peppers from the oven when they're just a bit softened, then flip them over and spoon in your stuffing mixture. If you would like to eat them at this point, you can go right ahead. Otherwise, place them back into the oven for around 15-20 minutes to allow the flavors to meld even more. I like to make a bunch of these ahead and either freeze them or just refrigerate them to heat up in my toaster oven later.


I also like to sprinkle a few dashes of hot sauce over the top and garnish them with basil leaves, just for visual appeal.

Depending on the size of your peppers, this will make approximately 4 pepper halves and will be around 4oz of protein in each one. One or two of these is a complete meal depending on how much you eat.

Breakfast Buritto

We have had a fewpeople come to us asking for more breakfast options. Yes, our classic veggie scramble is delicious, hard boiled eggs are quick and easy, you can't go wrong with egg muffins, and who doesn't like classic bacon and eggs? With any way of eating, it is easy to get bored if you are eating the same thing over and over. One of our goals with this blog is to keep healthy eating fresh and exciting by offering many meal options to keep you all inspired to continue to make healthy choices with your eating.

The great thing about primal eating is that more often than not Bill and I don't even realize we are hungry until lunch time, so getting bored with the same breakfast doesn't happen often for us. However, we are constantly on the hunt for exciting breakfast ideas. After Bill made his delicious taco recipe the other night, I immediately had a breakfast idea that I thought would be fantastic. My thought was to make a crepe style egg tortilla, and fill it with our tasty taco ground turkey, top it with guacamole, wrap it all up in the egg tortilla, and drizzle some hot sauce on it. Mmmm delicious.
This was our first attempt at making a tortilla out of an egg. It was surprisingly very easy, and held up just fine for the meal. For this dish we used free range liquid egg whites from Trader Joe's, but feel free to use whole omega 3 eggs. Both options would be fantastic.

Ingredients:

Homestyle taco meat (Just the seasoned ground turkey. Grass fed beef is great too, if you prefer red meat.)

Guacamole (Brock's Guac')1/3 cup free range liquid egg white, or 2 whole omega 3 eggs whisked
Hot sauce - (Franks Red Hot is fine, or you can grab any organic hot sauce that your taste buds desire. Just be sure to check the ingredients, sometimes sugar sneaks in there.)
Process:
Brown ground turkey or beef in a skillet, and season with our homemade taco seasoning.
Grease a frying pan with cooking spray, or coconut oil.
Pour egg into frying pan on medium low heat, and allow egg to cook all the way through.
Carefully remove egg from frying pan and place on a plate.
Scoop ground taco meat onto egg tortilla, and top with Brock's Guac'.
Drizzle with hot sauce if desired. Wrap up the burrito and enjoy!

Seafood “Who Needs Rice” Jambalaya

Here is a great soup recipe that has become Carlos and I's "go to" food. I could literally eat this every day of the week.

Seafood “Who Needs Rice” Jambalaya

1 lb wild Alaskan cod fillets (or other wild caught fish of your choice)

1 16 ounce bag of frozen already cooked shrimp (thawed and drained)

2 cups chicken broth

1 green bell pepper cut into strips

1 orange bell pepper cut into strips

1 red bell pepper cut into strips

4-5 carrots cut into strips

a pinch or two of sea salt

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp fresh cracked pepper

4 cloves of minced fresh garlic

1/4 cup organic butter or ghee

a lot or a little Tapatio hot sauce

Make sure your fish and shrimp are thawed and drained. I like to pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this. Cut the fish into bite size pieces. Melt butter in a large soup pot and saute carrots for about 4 minutes. Add the bell peppers and garlic and saute for another 3-4 minutes. Add all the spices and the chicken broth and bring to a boil. Throw in the fish and simmer until the fish begins to flake and then add the shrimp and stir just until the shrimp are warm. Dowse with Tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together. Serve in bowls immediately. Add more hot sauce of desired.

Enjoy

Sweet Potato, Bacon, and Egg Salad

So tasty for breakfast or lunch! Try and eat directly after preparing as the bacon and sweet potatoes will be fresh.
I make this times 4 and it eat when I need a quick something. Yum!

Ingredients
2/3 cup diced sweet potato 
2 eggs 
2 rashes of bacon, diced using meat only 
1tbs oil 
4tbs dill, finely chopped 
2tbs mayonnaise 
2tbs lemon juice 
Instructions
Boil eggs in water until cooked. Peel and dice. 
Boil sweet potato for 4-5 minutes 
Heat over skillet medium-high. Add olive oil and bacon and cook until slightly crunchy.
In a small bowl, mix dill, mayonnaise and lemon juice. 
Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl and combine well.

If you aren’t a dill fan it tastes great with thyme. 
Recipe is from www.paleoplan.com
They have a lot of great recipies.

Grilled Flank Steak with Pineapple Salsa

Grilled Flank Steak with Pineapple Salsa

Here is a quick and easy dinner that you can make right on the grill.

Ingredients

1 lb flank steak, preferably grassfed

2 tsp olive oil

1 tsp chipotle powder

4 slices of pineapple or pineapple rings

1 1/4 C chopped red bell peppers

1/2 C chopped red onion

1/4 C chopped cilantro

2 Tbsp lime juice

Instructions

Prepare the grill. (you can broil this in a pan as well)

mix oil and chipotle powder in a small dish.

Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler)

Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler)

Remove to a plate and cover for 10 minutes.

Grill the pineapple rings for 2-3 minutes per side.

Cute the pineapple into small chunks and place in a bowl.

Add the remaining ingredients.

Slice the steak thinly, serve with the salsa.

Serves 4

Simple, Perfect Paleo Chili

This chili was a huge hit at my house! I couldn’t stop eating it! It’s really easy, but give yourself an hour or so to let it simmer and the flavor develop!

2 garlic cloves, chopped
2 pounds ground beef or turkey or chicken (or any combo)
1 onion, diced
1 bell pepper, diced
1-2 jalapenos, diced (optional)
1 teaspoon oregano
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
2 Tablespoons chili powder
1 48-ounce can crushed tomatoes (you can also use tomato sauce or diced tomatoes)
1 Tbsp. olive oil
Salt and pepper

1. Heat oil in a dutch oven or other large pot over high heat

2. Add the onion and bell pepper and saute until starting to brown. Add the garlic and saute for about 1 min. being careful to not let it burn.

3. Add the meat and cook until brown. Season with salt and pepper.

4. Drain off some of the excess fat.

5. Pour in the tomatoes and stir.

6. Add the spices and a little more salt and pepper.

7. Cover and reduce heat to low. Simmer for about 45 min. to 1 hour, stirring occasionally. If it becomes too dry, add water a little at a time until you get your desired consistency.

8. Adjust seasonings and serve…hoping to have leftovers for lunch tomorrow!

P.S. I served this over oven roasted spagetti squash. Yum! Yum

Green Chili Turkey Burgers with Guacamole in Lettuce Wraps

Here is a fantastic dinner that is really easy and the whole family will love. It is originally from the Primal Blueprint Cookbook and I took it and adapted it from Elanaspantry.com

Green Chili Turkey Burgers with Guacamole in Lettuce Wraps

2 medium-large fresh peppers, diced or 2 (4 oz.) cans diced green chiles
2 pounds ground turkey, (separated into equal parts or 2/3 to 1/3 if you have picky kids)
1 cup cilantro, finely chopped (optional)
½ cup onion, finely chopped
3 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon celtic sea salt

1. In a medium sized bowl mix diced chiles with turkey,most of the cilantro (if using), 1/3 cup of the onion, cumin, chili powder and salt
2. In another mixing bowl, mix the other 1/3 of the turkey, the rest of the onion, a little cilantro and a couple pinches of salt. (this one is for the kids because mine wouldn’t touch the first one)
3. Form into burgers and grill
4. Serve with guacamole and lettuce wraps
5. For the kids, I put some cheese on top and served them on their favorite sandwich bread (with crusts cut off). They scarfed!!

Guacamole

1/3 onion, diced
1 jalapeno, diced
2 ripe avocados, peeled, seeded and chopped
1/4 cup cilantro, chopped
juice of 1 lemon
1/4 tsp. celtic sea salt

In a small bowl, mix all ingredients together and serve with turkey burgers.

Stuffed Squash

Check out this recipe on the Crossfit LA website. It looks and sounds delicious. I’m going to try it this week!  -Stacy


What you'll need:
4 sweet dumpling squash
1 package ground beef- about a pound
1 onion chopped
1/4 c chopped dried cranberries
1/3 c chopped dried apricots
1/4 c chopped pecans
1 t thyme
1 t oregano
salt, pepper and olive oil

Preheat oven to 400 degrees
Chop tops of squashes and scoop out seeds, place in baking dish and drizzle with a small amount of olive oil- place tops next to squash while baking
Bake in oven for 20 minutes 
While squash is baking saute onions for a few minutes and add ground beef, apricots, cranberries, pecans and seasoning. Do not fully cook mixture.
Remove squash from oven, stuff with ground beef mixture and put back in the oven ( you could pre-cook squash a day ahead, just need to cook a little longer to fully heat it when stuffed.)
Bake in oven for another 15-20 minutes(this depend on the size of your sweet dumpling squash) tops should be slightly browned and toasty, you will have a little extra meat depending on the size of your squash! save for another or stuff something else!

Done!

Pumpkin Muffins

These are good.  Stacy, I think you should “Mess” with this a little though.  Just a “touch” dry and not a whole lot of pumpkin flavor

1/2 c almond flour (I added another 1-2T to make it a bit thicker)

1 t baking powder

1 t baking soda

1 c canned pumpkin (I used TJ’s Organic Pumpkin)

1 banana

1 c dates

4 t cinnamon

1/4 t cloves

1/4 t allspice

3 eggs

1 t vanilla

2 T almond butter

1. Preheat oven to 375 and line muffin tray with 18 muffin cups.

2. Mix almond flour, baking powder, and baking soda. Set aside.

3. In a food processor, combine the remaining ingredients and puree.

4. Transfer into a bowl and stir in almond flour mixture.

5. Spoon into muffin cups until 1/2 full.

6. Bake 18 min or until toothpick comes out clean. Cool on rack for 20 minutes

Tuna (or chicken) Apple Salad

Scott Hagnas

2010-09-28

Time: 4 minutes

• 1 can chunk light tuna  ( I used chiken, can’t stand cat food!)

• 1 medium carrot

• 1 small apple

• 5 macadamia nuts, chopped

Cut the apple into small wedges, then dice these wedges and add them to a bowl. Chop the carrot into the bowl, using the knife to “whittle” the carrot. (You won’t need a cutting surface this way) Add the tuna. Top with the macadamia nuts.

Nutritional info: 1 serving at 20g carb, 25g prot, 15g fat

Crockpot Chicken

What you will need:

A Crock pot

1 lb chicken thighs

1 carton of chicken broth (I get mine at Trader Joe’s- the organic, gluten free broth)

1 head of cauliflower (In season at the moment- so check out the farmers market)

1 yellow or sweet onion

1 tbsp of rosemary (can always add more)

2 tsp of thyme leaves (can always add more)

Salt to taste

Cut up the cauliflower and place half into the crock pot. Lay the chicken thighs on top and season with the rosemary, thyme, and salt. Add the chopped onion and the rest of the cauliflower. Pour the carton of chicken broth over it all, and then set on low for 8 hrs. Enjoy!

Grain-Free Crab Cakes

This recipe kind of happened on a whim. I usually use pureed pine nuts as my binder when I made seafood cakes. They make a sort of paste and give a nutty flavor and work excellent to help hold the crabcake together instead of traditional breadcrumbs. But I was out of pine nuts and I have at least 10 other kinds of nuts on hand so I picked out a bag of walnut meal. It didn’t alter the flavor of the crab cake at all but instead ended up making them so delicious and so crispy! Mike said they were the best I’ve made.

I serve this with an easy honey dijon dip. This recipe does include mayonnaise and if you’re wary of the store-bought versions, make your own! It really IS easy (I have a tutorial coming on this soon – just need my camera – SADFACE) or you can follow Kelly the Kitchen Kop’s version, but these are not requirements and jarred mayonnaise works just as well.


Grain-Free Restaurant Crabcakes
Grain-free, Gluten-free, Dairy-free, Sugar-free
What you need:

•10 oz (or 2 cans) cooked premium crab, the better quality crab, the better crabcake
•1/4 c. sliced scallions
•2 tbsp mayo
•2 tsp dijon mustard
•1/2 tsp minced garlic
•1 egg white
•1-2 tsp Old Bay Seasoning (use your preference, I love Old Bay so I use 2 tsp)
•2 tbsp walnut meal (you can grind your own in a coffee grinder or food processer)
•2 tbsp Organic Refined Coconut Oil
What you do:

1.Mix all ingredients (except coconut oil) together.
2.In a large frying pan, melt the coconut oil over medium high heat.
3.Test oil to see if it’s ready by dropping a small piece of crab mixture: if it bubbles and browns immediately, it is ready!
4.Form crab mixture into small patties and lay them gently in the pan.
5.Fry 2-4 minutes on each side until brown and crispy.
6.Drain on a paper towel until all are finished. This makes about 8-10 cakes the size pictured. If you want more, double the recipe!
7.Serve with dijon dip!
Recipe for dijon dip:
Mix the following together:

•4 tbsp mayo
•1 tbsp dijon mustard
•1/2 tsp old bay
•1 tsp Gluten-free Worchestshire sauce (I know, just trust me)
•2 tsp honey

Chicken Jalapeno Sausage and Red Onion Frittata

I don't need to tell anyone the benefits of eating a good paleo, protein filled breakfast. Even your mom knew it was most important meal of the day. But then Monday morning arrives in a harried fury and you find yourself 15 minutes late before your alarm has even gone off. In a post-shower mad rush with your wet hair, maybe in a panic you grab a banana, and tell yourself this is the last week you'll start unprepared. Out the door you go, inevitably forgetting something.


Eating paleo isn't hard if you're prepared, which is sometimes easier said than done, but with this easy recipe, you'll have breakfast every morning of the week with only a few extra minutes of work.



Frittata of the Week: Chicken Jalapeno Sausage and Red Onion


I got my sausage from a specialty market meat counter, it's a great way to get fresh sausage, and you can talk to the butcher about what ingredients it may have, as well as the flavors.


Brown sausage (about 1 lb, removed from casing) and 1 chopped red onion on a pan. Spray baking dish with olive oil/canola oil spray, and dump in onion/sausage mixture. Beat eggs - for this size dish I used 10 eggs, which feeds the husband for 5 days - with a pinch if salt and a couple tbs of water. Dump in the baking dish and grind some pepper on top.


Bake at 375 for about 15 minutes, or until the middle has set. Garnish with fresh chopped chives. Keep it covered in the fridge and cut yourself a square every morning - it's delicious hot or cold.

Berry Cobbler

This Berry Cobbler recipe from the Paleo Princess is amazing! I plan to have it as my Thanksgiving dessert this year.









Ingredients:

3 cups of fresh blackberries (I used 2 cups blackberries and 1 cup blueberries)
1.5 cups almond meal (finely ground almonds)
1 egg
2 tablespoon coconut oila teeny bit of honey (I’ll let you decide how much a “teeny bit” is)
cinnamon to taste
unsweetened coconut milk
Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Pour the berries into a pie pan.

3. In a small bowl, mix together the egg, almond meal, coconut oil and cinnamon. I tend to be a little generous with the cinnamon. . .again it’s up to you. Stir well.

4. By hand, crumble the almond meal mixture over the berries. Drizzle a bit of honey over the berries and almond meal crumble.

5. Bake for about 35 minutes.

Shepherd's Pie

This Shepherd’s Pie recipe is borrowed from Mark’s Daily Apple. Thanks Carlos for telling us about it!












Ingredients:

1 head cauliflower
2 tablespoons butter
1-3 tablespoons cream (optional)
salt & pepper taste
3 tablespoons olive oil
1 medium onion, chopped
1 cup frozen organic peas & carrots, thawed
3/4 cup frozen organic green beans, thawed
1 pound ground grass-fed beef or bison
1 tablespoon coconut flour or almond flour
3/4 cup beef stock or broth
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons butter
Directions:

Preheat oven to 400 degrees Fahrenheit.

Break the cauliflower into chunky pieces and steam until just tender.

Put in the food processor with 2 tablespoons butter and process until smooth. Add salt & pepper to taste.

Optional: Add cream 1 tablespoon at a time until smooth but still fairly thick. Set aside.

Heat oil in a skillet over medium-low heat. Add onion and sauté several minutes until soft. Add beef and cook for about 5 minutes, stirring to break up the meat so it browns evenly. Add peas, carrots and green beans and cook another five minutes.

Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Remove from skillet and put into a 9-inch pie pan. Spread the cauliflower over the top.

Scatter 2 tablespoons of butter cut into small pieces on top of the cauliflower. Bake 30-35 minutes.

Roasted Butternut Squash

Serves 4 to 6

Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Ingredients:

1 medium butternut squash
4 tablespoons extra-virgin olive oil*, divided
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries
Method:

Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Nutrition

Per serving (about 9oz/247g-wt.): 210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g total carbohydrate (6g dietary fiber, 9g sugar), 2g protein

Roasted Vegetables

Another awesome recipe from the Paleo Princess!











Ingredients:

1 butternut squash (last night I only used half)
1 onion
about 4 handfuls of brussel sprouts (my hands are small so for many of you this might be more like 3 handfuls or something)
1/8 cup olive oil
1.5 tablespoon salt
3/4 tablespoon pepper
5 pinches of dried rosemary
1/2 tablespoon cumin (my fave)

*don’t forget that you can play with the amounts of the various vegetables. If you don’t like brussel sprouts, skip ‘em and add more onions!

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut up all the vegetables. You’ll want to cube the butternut squash and then cut those cubes in half so they’re not too thick. The onions can get cut into 1 inch cubes. For the brussel sprouts, cut off the hard bottoms and then cut them in half length-wise.

3. Toss the vegetables in the olive oil. This can be done in a separate bowl or directly on the pan. I recommend the latter so there is less cleanup. Add the salt, pepper, cumin and rosemary and continue tossing.

4. Once the vegetables are covered with the spices and oil, place the pan in the heated oven and cook for about 35 minutes. After about 15 minutes, you might want to flip some of the vegetables over.

Savory Sweet Potato Stuffing

This sweet potato stuffing from RobbWolf.com was more popular than the bread stuffing at our Thanksgiving table this year. Nummy!



Ingredients

4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
4 tablespoons olive oil
salt & freshly ground pepper
4 celery stalks, thinly sliced
2 medium onions, chopped
1/2 cup dry white wine
8 oz. country style (not in a casing) pork sausage
2 large eggs, beaten
1/2 cup chicken broth
4 tablespoons golden raisins
3 tablespoons chopped fresh sage
1/2 cup chopped pecans
Directions

Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Mulligatawny Soup

Great flavor to this soup, and very easy to make!  Will try it with ground buffalo next time.  Thanks Jenny for the recipe!

Ingredients

• 1 ½ lbs grass fed ground beef
• 2 shallots, diced
• 3 carrots, chopped
• 2 apples, peeled, cored, and diced
• 1 leek, halved, and sliced (make sure you clean these guys really well)
• 1 parsnip, peeled and chopped
• ¼ cup fresh parsley, diced
• 1 tablespoon curry powder
• ¼ teaspoon nutmeg
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cloves
• 1 tablespoon cinnamon
• 4 cups chicken stock
• 1 cup coconut milk
• 2 tablespoons coconut oil
• Sea salt and black pepper to taste

In a large soup pot, heat the coconut oil over medium heat. Add the onions and leeks and saute for 4-5 minutes. Add the rest of the veggies except the parsley and saute for another 7-8 minutes. While the veggies are cooking, brown the ground beef in a separate skillet. Once the meat is browned, add to the soup pot and mix in with the veggies. Add the parsley and all the dry spices and mix well. Add the chicken stock and coconut milk, bring to a simmer and cook for 1 hour.