When first going paleo, I found breakfast the trickiest meal to switch to. Being a cereal and muesli lover, I knew I’d have to come up with a recipe that I could still store in the pantry, have with milk or yoghurt (well, that’s almond milk and coconut yoghurt now), and that didn’t cost the earth like the fancy packaged ‘healthy’ boxes of muesli.

After experimenting with just about every item in my pantry, I came up with this recipe. Continue reading “Paleo Granola” →

This is the best smoothie you’ll ever make. Big call, I know! But I’m convinced that anyone who gives it a go will fall in love with it as much as I have. Continue reading “Avocado Bluberry Smoothie” →

When I want a light yet filling soup, this is my go-to recipe. I love all the vegetables and the tender chicken, and the slightly salty pancetta just takes it to the next level. Sometimes I’ll have a cup for breakfast (it’s a great way to start the day with lots of vegies) or two cups for lunch or dinner. It’s filling but doesn’t give you that sluggish, heavy feeling that other hearty soups do. In short, it’s a winner! Continue reading “Chicken and Vegetable Soup” →

This broccoli and turmeric soup ticks all the boxes: delicious, packed with vegies, full of good fats and very nourishing. It’s great for lunch or dinner and freezes well, so it’s nice to make a big batch then store the extra (in single-serve containers) in the freezer until you need them.

This week my younger sister had some dental work done (the poor little thing!) and is on a liquid-only diet for a few weeks. When I heard she was living on yoghurt and mashed potatoes, I offered to cook her some soup – isn’t homemade soup always so comforting? (Okay, and the big sister in me wanted to sneak some vegies into her diet. But to be fair, at her age (20) I was living off fast food and frozen meals so I’m not judging!)

I couldn’t decide on just one, so I decided to make three that I love. Below is my favourite – broccoli and turmeric – and the recipes for the others are at the bottom of this post.

It’s absolutely delicious – enjoy!

BROCCOLI AND TUMERIC SOUP
Makes 6 serves (1½ cups each)

Ingredients

2 large heads broccoli
1 head of cauliflower
1 brown onion
1 litre bone broth or chicken stock
Juice of half a lemon
2 teaspoons minced garlic
200ml coconut cream
Ghee or coconut oil
Turmeric powder
Salt and pepper

Method

1. Chop broccoli, cauliflower and onion into pieces.
2. Heat a few tablespoons of ghee or coconut oil in a large pot on medium heat.
3. Add vegetables, garlic, a few big shakes of turmeric powder, and salt and pepper to taste then mix well.
4. Cook everything until soft (approx 15 mins), with the lid on but stirring a few times.
5. Once the vegies are soft, add the stock and lemon juice.
6. Bring to the boil then let sit off the heat for 10-15 minutes.
7. Once cooled, use a stick blender (easiest) or transfer to a blender/food processor then blend until smooth.
8. Stir through coconut cream and enjoy!

Notes

• Feel free to play around with the vegetables in this recipe – eg. a leek instead of the onion tastes beautiful.
• Optional: serve with fresh herbs (eg. parsley or coriander) on top.

WHERE TO FROM HERE?

• This is my recipe for my sweet potato and pumpkin soup.
• Here’s my chicken and vegetable soup recipe.