weekly paleo recipes, health tips, and more from a couple on the go
It may come as a surprise, but Heather and I are huge fans of chili. Even in the peak of summer, it’s likely that we have plans to make chili, are making chili, or are eating leftover chili. Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day. While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour. This worked out quite well, and I think this may be my preferred method of making chili. We also experimented with a faux-corn bread, which is so close to being ready. We will link to it as soon as it’s perfected.
After helping some family members chop up mushrooms, onions, and bell pepper for their lasagna preparation, Heather mentioned that her hands smelled like pizza. As we, mostly I, used to spend a lot of late nights eating the better part of a supreme pizza and maybe also some wings, pizza is something that I hold near and dear to my heart and stomach. Her statement made me realize most of the awesome things on pizza are meat and vegetables, not the other stuff! With a little bit of ingenuity we were able to recreate the pizza taste without the grains or cheese. This also inspired another recipe, but you’re all going to have to wait for that one.
Hearty and savory, we think you are going to love this stuff!
Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.
Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.
If you haven’t discovered Stubb’s BBQ sauce, you are missing out. It’s the cleanest, tastiest stuff on the market. Yes–I did just say tastiest–and coming from a former Sweet Baby Ray’s-enthusiast, that’s A LOT.
Just kidding! You could easily modify this to suit your tastes, whether you like more kick or less in your sauce. (Follow the recipe below, and then water it down a smidgen with chicken broth or amp up the heat with more spices once you’ve tasted it.)
Potent Primal BBQ Sauce
Method
First, roast the tomatoes, garlic and jalapeños:
Set aside and allow it to cool. Then, move on to the rest of the recipe.
Wednesday for lunch, we slathered it on slow-cooked pork shoulder and served it on a bed of greens (baby spinach and spring mix, to be specific). It was delicious! Next week, we’re thinking about using it on ribs and/or chicken. We hope you enjoy it as much as we have!
that paleo couple 