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.

Thai Coconut Curry (Paleo/Vegan)

If you saw my Instagram stories on Saturday, I was craving curry hardcore. And I had never craved it in my life! In fact, I always thought it was too hot and heavy (cue Seinfeld jokes here).

But here I was craving something warming on that chilly, rainy Saturday, and I didn’t question the craving- I embraced it!

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As Jared can attest, I searched far and wide for a good curry (because in NYC, no one cooks, you just order in, right?) with no luck for what I was searching for. I don’t know why, but no menu sounded good! Or they just didn’t want to deliver to Brooklyn (because of course that would be too much to ask for to deliver across the river!). So I decided if I couldn’t find a good curry, I was going to make the curry!

And I did! Cue the best warming, nutrient dense, satisfying bowl of coconutty deliciousness that leaves you feeling comforted and refreshed with a kick of lime and light spice 😉 Side note, this is completely paleo and can be made vegan if you swap the ghee for coconut oil- enjoy!

Warming Thai Curry

Serves 2-3

Ingredients:

  • 1 can organic coconut milk (no gums, just water + coconut milk)
  • 1 tbsp. organic curry spice (or a mix of turmeric, cardamom, cinnamon, cayenne, cumin, coriander, black pepper will do!)
  • ½ bsp.. ground organic ginger
  • 2 cups cooked spaghetti squash
  • 1 cup cauliflower rice
  • 1 cup spinach
  • 1 cup chopped celery
  • 1 cup chopped rainbow carrots
  • 2 cloves garlic, minced
  • ½ lime, squeezed
  • 1 tbsp. grass fed organic ghee or coconut oil
  • Sea salt/black pepper to taste

Directions:

  1. In a large saucepan, heat the ghee on high until melted.
  2. Add garlic and sauté till golden brown.
  3. Reduce heat to medium and add celery, carrots, spinach, and cauliflower rice to the pan, stir and cover.
  4. Let cook for 2-3 minutes, then add ginger, sea salt, pepper, and curry spice.
  5. Sauté for 2-3 minutes, then add cooked spaghetti squash and more curry spice if needed.
  6. Cover and let cook for another 2-3 minutes.
  7. Remove cover, reduce heat to low, and slowly pour in coconut milk. Stir until well combined.
  8. Let sit on low for 5 minutes.
  9. Remove from heat and serve. Garnish with parsley, soft boiled eggs, avocado, or more!

 

 

Turmeric Bone Broth Zoodle Soup

The boots are out, the flannels are buttoned up, and the cozy fuzzy socks are on! It’s that time of year again.

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SOUP SEASON. Tomato soup, chicken zoodle soup, chilli, butternut squash soup, the list goes on!

Whether you’re a bit under the weather (like I was last week) or are in need of something warm and yummy, I’ve got you covered with this recipe.

Gut healing, anti-inflammatory Turmeric Bone Broth Zoodle Soup!

This soup was so easy to make and is chock full of goodness for both your body and your mind. Believe me, it was a savior when I was sick the other week. Plus it’s so easy to double or triple to make large quantities for the week!

So take a gander below, and let me know what you think!

Happy sipping!

Turmeric Bone Broth Zoodle Soup

Serves 1

Ingredients:

  • 1 cup Bonafide Bone Broth, dethawed (I’ve found this to taste the best, but feel free to make your own or use your favorite brand!)
  • 2 cloves organic garlic, minced
  • ¼ organic onion, chopped
  • 1 cup spiralized organic zucchini (about ½ a medium zucchini)
  • 1 cup organic spinach
  • 4-6 cherry tomatoes, halved
  • 1 tsp ground organic turmeric
  • ½ tsp organic cumin
  • ½ cup chopped organic basil
  • Sea Salt/Pepper to taste
  • ghee/coconut oil for greasing the pot

Directions:

  1. Begin by greasing a medium saucepan with a little ghee/coconut oil and sautee the garlic and onion together.
  2. Once the garlic browns/onions become transparent, add in the spiralized zucchini, spinach, and tomatoes.
  3. Sauté the veggies until cooked, then place them in a small pot.
  4. Add in the bone broth and heat on medium heat.
  5. Stir in the spices (turmeric, cumin, basil, sea salt, and pepper)
  6. Keep stirring until completely mixed, then cover the pot and reduce to a simmer.
  7. Let the soup simmer for about 20-30 minutes (you should begin to check the soup to see if it’s warmed enough around 20 minutes). Add in more salt/pepper if it needs it.
  8. Remove from heat and serve or store in a large container in the fridge for about 3-4 days.