Holy Cow! Welcome back. It appears I got lost for quite a while. Now I’m back again. I had too much coffee this morning; not enough food. I know this because of the nauseous feeling from the caffeine. I wasn’t really interested in eating, although I felt hungry. Shaun came home and made a snack – smashed avacado and tuna. What? weird. But it wasn’t! It’s so yummy and now my belly feels satisfied! You never know what two weird things you can put together.
Speaking of weird snacks, my goal this week is to do more exploring. Last Superbowl Sunday a friend made Beet Chips and Sweet Potato chips. They were amazing and way better than the way I tried making it previously. Expect to see a recipe SOON!
I wanted to update the blog with a recipe to try. I found it on www.everydaypaleo.com and it’s for chicken soup. It’s supposed to be 47 degrees this weekend so you might want to make it before it gets “hot” this weekend 😉
Chicken Chili Soup
3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.