Paleo Ramen Noodle Soup

Did you read that recipe title correctly?! PALEO. Ramen noodle soup? Are you sure?

Absolutely, my friends. And this one doesn’t even include coconut aminos, so no need to go buy fancy ingredients!

This soup comes together with simple, whole foods and packs in a boatload of protein (if you use bone broth!)…you won’t miss your local ramen shop!

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Instead of regular ramen noodles, Jared and I spiralized some yellow squash, threw in a few classic veggies (red cabbage, scallions, carrots, and onions!), soaked some ginger in the bone broth for flavor, and topped with some soft boiled eggs!

It was so easy and so delicious! Check out the recipe below and let me know what you think!

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Paleo Ramen Noodle Soup

Serves 2-4

Ingredients:

  • 1 large yellow squash, spiralized
  • 2 cups red cabbage, chopped
  • 2-3 medium whole carrots, sliced
  • ½ an onion, chopped
  • 1 bunch of scallions, diced
  • 1 knob of whole ginger, skinned and sliced into chunks
  • 2 tsp turmeric
  • 1 package of Bonafide Bone Broth or 3 cups chicken or beef stock
  • Sea salt/pepper
  • Ghee/coconut oil for cooking vegetables
  • Toppings: soft boiled eggs, scallions, micro greens

Directions:

  1. In a medium sauce pan, sauté red cabbage, whole carrots, onion, and scallions with a little ghee/coconut oil, sea salt, and pepper.
  2. Once those veggies are cooked, set aside.
  3. Add the spiralized yellow squash noodles into the pan and lightly sauté so that they are still firm but cooked through. Set aside with the other veggies.
  4. In a large pot, pour bonafide bone broth into pot and add chunks of ginger and turmeric.
  5. Heat until boiling and then reduce to a simmer.
  6. Add in the veggies, stir and cover.
  7. Let sit on simmer for 20-30 minutes.
  8. Serve and top with extra scallions, soft boiled eggs, etc.

Cranberry Sauce

Thanksgiving is in 6 days, and let me tell you, I am stoked. I wasn’t always so excited for Thanksgiving- in fact, I down right abhorred the notion- but that’s for another post 😉

Really, I love Thanksgiving. November is such a wonderful lead up to such a joy-filled few weeks. I wish all year could feel like it does around the holiday seasons because everyone just seems so much happier and more thankful. Gratitude is an everyday kinda thing, but it definitely comes out a lot more around now!

I also really love the food at Thanksgiving. Turkey, sweet potato casserole, mashed “potatoes,” gravy, roasted acorn squash, and of course, homemade cranberry sauce.

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Not your canned sauce. I’m talking fresh cranberries boiled down into a jammy, gooey, sour and sweet spread. Yeah, I just drooled too, s’okay.

However, me being me, I’m also about simplicity. So guess how many ingredients are in this sauce? Two. Yes, just two!

Whole cranberries 

Water

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I know. It’s made in literally 15 minutes, but makes you seem fancy AF, so who wouldn’t be about this? Of course, if you have a sweeter tooth than I do, feel free to add in a touch of maple syrup or some sliced apples!

Enjoy!

Cranberry Sauce

Ingredients:

  • 1 bag (16 oz) whole, organic cranberries
  • 2 cups filtered water
  • Saucepan and lid

Directions:

  1. In a medium saucepan, pour cranberries into pot and add water.
  2. Turn on heat to medium and wait till the water starts to boil.
  3. Once the water is boiling, reduce the heat to simmer and cover for about 5-8 minutes, checking on it occasionally and stirring.
  4. Pop the cranberries with a fork and mash together in the pot, removing from heat.
  5. Store in the fridge and serve cool.