Posts Tagged ‘Green Onion’

Loaded Turnip Not Potato Soup

Compare a turnip root and a potato that are the same size.  The turnip will have less than half of the calories, less than half the carbs, and a whole bunch more calcium than the potato.  But cooked in soups or fried/grilled, their flavors and especially textures are practically identical!  That’s why I decided to make a Paleo Loaded Baked Potato Soup today – but with some modifications and substitutions that really crank up the healthiness.

Paleo Loaded Potato Soup (made with Turnips instead!)

  1. One big or several small turnips
  2. An onion
  3. Chicken stock
  4. Herbs/Seasonings (I used “Poultry Magic” seasoning mix, thyme, rosemary, salt, and pepper)
  5. Other veggies from your fridge (I used garlic, carrots, celery, kale)
  6. Toppings (Cooked bacon, green onions, Greek yogurt in place of sour cream, other finely chopped onions, and if you really want to – some yellow cheese)

Chop everything up into bite size pieces, then toss numbers 1 through 5 into a big soup pot to simmer for at least 20 minutes.  You want the turnips to be nice and soft!  To make the soup creamier, blend some of it in a blender then pour it back in with the rest of the soup.  Pour it in a bowl, top it with your toppings, and chow down!

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Paleo Breakfast Lunch Dinner

I was thinking about occasionally posting something along these lines, a photo of my breakfast, lunch, and dinner.  Just a day in the life of my tastebuds sort of thing.  I take more photos than I post anyways.

Breakfast: One egg over easy, spinach and mushrooms, two carrot slices, leftover slider patty from last night, and a sprinkling of blue cheese

Lunch: Salad (green leaf + baby spinach + swiss chard), red onions, tomatoes, mushrooms, a hard boiled egg, 2 pieces uncured bacon, two carrot slices, and homemade tomato basil vinaigrette (lemon juice, red wine vinegar, two tablespoons of sun-dried tomatoes packed in extra virgin olive oil,  dried basil, dried oregano, salt, pepper, and a little extra EVOO)

Paleo PrimaveraDinner: Salad repeat (minus the eggs, mushrooms, & bacon) and my own creation loosely based on a recipe on the back of my tuna packet: Hot Paleo Primavera.  Instead of pasta, I used more broccoli.  Instead of creamy Italian or Ranch, I made my own creamy Italian from Paleo Mayo (which was a buttload of work and a story for another day).  I skipped the salad greens because we had a side salad instead.  And I served the whole mess cooked and warm instead of chilled.  Very satisfying!

Paleo Sliders Big Dinner Plate

Last week sometime, I tried making a full-size eggplant burger bun for my 60z grassfed steakburger.  It worked out pretty well.  Today, we went to the grocery store again and found that they only had normal sized eggplants… which were perfect for homemade sliders!

Eggplant Bun Holds Together Burger Slider

I loved getting to eat two neat little burgers that stayed together so nicely!  Some lettuce, a little onion, one tomato slice, and some spicy mustard per burger is all you need to kick White Castle to the curb.  If you ever even went there to begin with.  I sure as hell didn’t.  😛

If you’re wondering what else is on my dinner plate besides the sliders, I’ve also got a whole grilled jalapeno, half of a cajun style andouille (fancy name for a type of sausage) over sauerkraut, and some grilled asparagus.  My griller man did a supurb job manning the flames today!

Grilling Paleo Sliders with Eggplant Buns

It’s springtime, and Ultimate Evolved Campfire is your Backyard Grill, so get out there and fire it up Paleolithic-Style!  Food always tastes better when it’s real and when it’s cooked outside in the fresh air.