Hearty Turkey Winter Soup — fresh, Paleo, gluten-free scrumptiousness in a bowl!

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This stuff is Hearty Turkey Winter Soup is not just hearty, it's heartwarming and heart healthy! I "heart" it.

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This Hearty Turkey Winter Soup is not just hearty, it’s heartwarming and heart healthy! I “heart” it.

The bits of uneaten turkey were still on the platter Thanksgiving Day, but I already had the picked-over turkey carcass in a pot of water with two bay leaves, a few drippings, and the giblets. Making flavorful, healthy bone broth is one of my favorite things to do after roasting a turkey or a chicken! After letting the broth sit overnight in the fridge, then skimming the fat off the top, I had 12 cups of vitamin-rich broth just waiting to become some fantastic soup.

The Hub and I love soup, so when I make it, I make A LOT so I have some for the next day’s lunch and/or supper, plus I usually put a small container in the freezer.

This recipe makes nearly four quarts of spicy, healthy soup that’ll warm the cockles of your heart as well as make your other innards toasty warm on a cold winter day. You can easily halve the recipe, or even quarter it, and feel free to substitute chicken and chicken broth for the turkey ingredients.

Whatever you do, fire up the stove and get out the soup pot because your family is going to love this!

Ingredients:

3 Tbls. olive oil
6 C sliced carrots
2 1/2 C chopped onions
1 tsp. smoked paprika
1/2 tsp. chipotle powder (I got mine at Global Infusion, but you can probably find it at any good spice store or online.)
1 Tbls. finely chopped fresh sage
12 C turkey broth
2 C water
5 to 6 C chopped turkey
3 C chopped fresh green beans (or frozen)
6 Tbls. tapioca starch
6 Tbls. water
Salt and pepper to taste

The Process:

  1. Heat oil in a large soup pot.
  2. Add the onions, 3 cups of the carrots, the spices, and stir like crazy. Quickly add 1/2 C of broth before spices burn. Stir and cook until onions are translucent.
  3. Add 4 cups of the broth and bring everything to a boil. Simmer uncovered until the carrots turn very soft.
  4. Remove soup pot from the heat. Carefully ladle or pour the contents into a blender or food processor. You might have to do it in a couple of batches. Process everything until its thick and smooth.

    Steamin' hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn't hot off the stove it would be finger-lickin' good!

    Steamin’ hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn’t hot off the stove it would be finger-lickin’ good!

  5. Pour the puree back into the soup pot. Return it to a medium heat and add all the remaining ingredients except the tapioca starch and the six tablespoons of water. Stir well.
  6. Bring soup to a boil. Stir together the tapioca starch and six tablespoons of water in a cup. Stir it slowly into the boiling soup. The puree and the tapioca will thicken the soup slightly, giving it a satisfying texture.
  7.  Simmer soup, uncovered, for 45 minutes to an hour, stirring often to keep it from sticking on the bottom of the pot.
  8. Serve it hot with rice crackers or almond crackers.
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Paleo Sweet Potato Apple Pie — no refined sugar, no flour! And delicious!

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

I love the blog Paleo on a Budget! Liz does a fabulous job with her fun and funny content, her recipes, and most especially her easy and budget-friendly paleo meal planning — Just seven meals a week, and then the other meals fall into place as leftovers or leftovers-recreated-as-tastebud-tantalizing-new-meals! Ya gotta love THAT!

Well, yesterday was colder, rainy, and dreary and I had a crazy yen to BAKE. So I made Liz’s Sweet Potato Apple Pie and it is not only scrump-dillyicious (thanks, Marc D., for reminding me of that word!), it was easy, and The Hub loved it, too.

Between the two of us, we ate half the pie (hey, it’s THIN, so I’m not feeling guilty about it). As you can see, it was extra tasty.

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, smell it, and applaud it!

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, revel in its cinnamon-y aroma, and applaud it!

The only two things I’d do differently next time are:

1 – Use more apples — the recipe called for five, but the pie plate I use is a 10-incher, so it needs a tad more filling. I think I’d bump the recipe up to eight or nine apples.

2 – Bake it longer to make the topping a bit drier. The recipe calls for 15 – 25 minutes; I did 20 minutes because I don’t trust my oven. But I think 25 minutes to 30 minutes might be even better, especially since the filling will be thicker with more apples in it.

3 – Oops! I thought of a third thing! I’d serve it with a couple of tablespoons of thick, creamy coconut milk on it as an extra, added attraction.

Here’s the recipe, copied from Paleo on a Budget. Click the link to visit the blog and see what Liz says about why she uses the egg and lemon juice, and other tips she has. But please remember to come back here and read more of Choice Fare! 

Topping
  1. – 1 Medium Sweet Potato, Peeled and Diced
  2. – Pinch of Salt
  3. – Fat of Choice {I like butter here}
  4. – 1 tsp. Raw Honey, melted
  5. – 1 tsp. Cinnamon
  6. – 1 tsp. Vanilla Extract
  7. – 1 Eggs, slightly beaten {optional}
Filling
  1. – Fat of Choice {I used Butter, but you can rock bacon fat, ghee or coconut oil here!}
  2. – Around 5 Medium sized apples, peeled and sliced {I used Macs and Cortlands but your favorite apple will totally do fine here 🙂 }
  3. – 1 tsp. Cinnamon
  4. – 1 tsp. Vanilla Extract
  5. – Pinch of Salt
  6. – Spritz of fresh Lemon Juice {Optional}
Instructions
  1. 1.) Get your oven rocking and rolling at 350 {F}
  2. 2.) Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
  3. 3.) While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
  4. — Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
  5. 4.) When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter 😉 }. Mix it all together well and let your apples finish cooking.
  6. 5.) When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
  7. 6.) By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
  8. 7.) Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
  9. 8.) Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
  10. 9.) Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah 🙂
  11. Enjoy!
Quick Tip
  1. -I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!
By Liz

Roasted Root Vegetables

My love for root vegetables is no secret.  When I ditched grains I knew I wouldn’t be going low carb.  It might work for some people, but I personally need some kind of starch or complex carbohydrate to keep me going.  I get most of my carbohydrates from root vegetables, mostly sweet potatoes.  I typically eat one sweet potato every day and it works for me.  In addition to being a rich carbohydrates source, root vegetables are also a rich source of antioxidants, vitamins, and minerals.  Go for organic if possible as they absorb so much from the soil.

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One of my favorite ways to prepare root vegetables is roasting.  It really brings out the sweetness and nothing beats the texture.  A little crunch on the outside and nice and soft on the inside.  I am going to share with you my basic roasted root vegetable recipe.  You could add some spices if you like, the recipe is very adaptable.

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Basic Roasted Root Vegetables

Ingredients:

1 large sweet potato

2-3 parsnips or large carrots

1 large rutabaga

several shallots

3T coconut oil

1t salt

1t freshly ground black pepper

Equipment:

Sharp knife

Large bowl

Baking sheets

Spatula

Directions:

1.  Pre-heat oven to 450 degrees

2.  Peel and dice your vegetables.  You want the pieces a uniform size if possible, 1/2 inch squares are good.

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2.  Throw all the diced roots into a large bowl.  Drizzle 2T of coconut oil over the veggies and toss to coat.  I like to use my hands to make sure everything gets coated evenly.

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3. Use the last 1T of coconut oil to grease the baking sheets.  Spread the veggies on the baking sheets in a single layer.  Sprinkle with salt and pepper.

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Ready to go into the oven, aren’t they gorgeous!

4.  Roast at 425 degrees for 20 minutes, then give them a quick toss with a spatula so they don’t burn.  Put back into the oven for another 10 to 20 minutes.

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5.  Take out of the oven and enjoy!   This makes a pretty big batch so I like to pack up the leftovers for quick eating.

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Feel free to play around with the type of root vegetables you use.  I have had success with carrots, fennel, and beets.

Thai Chicken Stew with Roasted Root Veggies

We deal with some pretty brutal winter weather here in Michigan.  Becoming a runner has made winter fun again for me.  There is nothing like getting out on the trail when it is crisp and cold with the snow crunching under your running shoes.  The sense of accomplishment after conquering the distance in challenging conditions is always pretty awesome.  Whatever winter activity you like, having a bowl of this stew afterwards is sure to warm and satisfy you.

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2 sweet potatoes- peeled and cut into half inch pieces

1 medium rutabaga- peeled and cut into half inch pieces

4 large carrots-peeled and cut into half inch pieces

1 red onion- chopped into medium pieces

6 boneless skinless chicken thighs- cut into 1 inch pieces

3T coconut oil- divided, plus a little to grease pans

1t Salt

1t Pepper

1 can coconut milk

2T red Thai curry paste

1t fish sauce

32oz broth (chicken or veggie)

6-10 basil leaves-cut into thin slices

 

1. Preheat oven to 400 degrees.

2. Put all your cut up veggies in a large bowl.  Drizzle with 1T coconut oil and mix to coat.

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3. Spread veggies in a single layer on baking sheets greased with coconut oil.  Sprinkle with salt and pepper.  Roast in oven for 30 minutes, turning once to avoid burning.

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4.  While the veggies are roasting, heat  1T coconut oil in a large skillet.  Add chicken and saute until cooked through and no longer pink.

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5.  Push the chicken to the side of the skillet, add remaining 1T coconut oil to empty spot on skillet.  Add red curry paste to oil and saute until fragrant- about 30 seconds.

6.  Mix up the chicken and curry paste in the skillet and then add the can of coconut milk and fish sauce.  Simmer for about 5 minutes.

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6.  The veggies should be done now, pull them out of the oven.   Put them in a big stock pot along with the broth.

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7.  Add chicken mixture to veggies and broth.  Simmer for 10 minutes or so, until everything thickens up.   Serve sprinkled with fresh basil.