Dairy-free "Cream" of Broccoli Soup Recipe

This is a very simple recipe that I picked up last year. I was going to share the link to the original post but it has been taken down. Here is a link in case it does come back up one day http://www.intentionalconsumption.com/index.php/2011/01/07/cream-of-broccoli-soup/ but until then, I will copy it here from my recipe book. 

Paleo-Friendly "Cream" of Broccoli Soup

2 Tbs coconut oil (or grassfed butter)

1 small onion, chopped

1 clove garlic, pressed

1 quart chicken stock (I use homemade but you could use store-bought)

1-2 large heads of fresh broccoli, chopped partially steamed and divided

1 handful of shredded carrots 

1 cup coconut milk 

In a stock pot, heat coconut oil over med/low ehat. Sautee onions nad garlic until tender (a few minutes). Add half of the broccoli and the handful of carrot shreds. Let boil on low/simmer for 5 to 6 minutes. Turn off heat and puree in a blender. Return to heat and add remaining broccoli and coconut milk. Let simmer for about a minute. That's it! Serves 4. 

Not-so-Mediterranean Chicken Recipe

As I've been sharing my family's meal plans and recipes on my facebook page, I thought it might be easier to post some of our original recipes here to the blog so they are easier to access and re-post.

Updated 6/10/14: This one is very special to me and while I was making it tonight my mind drifted back to when it was first created, and the evolution of the recipe from then until now. When J and I were first married, I was not a very good cook and truth-be-told, I'm not exactly five-star now, but I've come a long way from Lipton instant noodles and burnt chicken tenders :). I came up with the first version of this recipe to accompany my favorite side dish at the time: couscous. We used fat-free feta cheese and limited the oil to keep it low in calories too. Now, years have passed and our diet and lifestyle has changed. We love to incorporate healthy fats, so the feta cheese first went to full-fat and we stopped holding back on our olive oil. Our family does not tolerate gluten, so couscous is no longer being served at our table. But we did not give up on this family favorite! Instead, we swapped out the couscous for sauteed spinach. I recently gave up dairy for a nutrition challenge, so tonight we left off the feta cheese and enjoyed the meal just as much (though now it's not as "Mediterranean as it once was, hence the name change). It is so satisfying to have my old comfort foods, presented in a new way that fits with my family's lifestyle and dietary needs. I plan to do some more "makeovers" of family favorite recipes and I'd love to hear from you if you have any suggestions. What are some of your old family favorite recipes? How can you adapt them to be healthier and fit with your lifestyle?

Now onto the recipe! Enjoy!

Sara's Mediterranean Chicken

2-4 Boneless skinless chicken breasts

Feta cheese (optional)

Grape tomatoes

Fresh basil leaves

Fresh lemon juice

Fresh minced garlic

garlic powder/salt/pepper to taste

Sauteed Spinach as side dish

Pre-heat oven to 375 

slice tomatoes, chop fresh basil leaves and set aside

Pound Chicken Breasts to ½ to ¼  inch thick

Season both sides with salt, pepper, garlic powder

Heat skillet with olive oil to medium-high heat

Place seasoned chicken breast in the heated skillet

Squirt chicken with lemon juice on both sides while cooking

Sear chicken to light brown on both sides 1-2 minutes (do not cook through)

Reserve oil/drippings in pan to saute' the tomatoes

Place chicken on baking sheet lined with foil and set aside. Continue cooking the remaining chicken breasts and adding them to the baking sheet.

Saute' sliced grape tomatoes and fresh basil with minced garlic in same pan where chicken was seared, add additional oil if needed

Top chicken with tomato sautee mixture and sprinkle with crumbled feta cheese

Bake at 380-400 for about 15 minutes, until chicken reaches 165* internal temperature.

Serve with garlic sauteed spinach or other side dish