Cover the bottom of a big pot with olive oil and add 1 diced red onion.  When onions start to become transparent add 1 lb of grass fed beef and 1 lb of ground pork sausage.  Brown meat and season with a little sea salt, and a generous amount of garlic powder, dried basil, dried oregano, and three dashes of cayenne pepper.  Throw in 4 sliced carrots, 8 sliced stalks of celery, two big handfuls of green beans, 4 cups of organic free range chicken broth, and 1 can of organic diced tomatoes.  Let the soup simmer for about 45 minutes or until veggies are tender. 

Also pictured is the chicken salad I had for lunch today –  and Rowan with a GIANT glass of water….

Chicken salad was diced chicken breast, green onions, celery, grapes, pecans, mayo, grapeseed oil, red wine vinegar, and cracked pepper.  Served with carrot “chips” and steamed brussel sprouts.

Enjoy!!

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Warm up with some soup! is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Saute 2 cups of sliced mushrooms and one red onion in a bunch of olive oil.  Throw in a pound or two of grassfed ground beef.  Cook together until meat is browned.  Pour in your favorite marinara sauce (one with no additives or  sugar, like the Puttanesca sauce from Trader Joe’s).  Add two heads of chopped broccolli and simmer together for 10 minutes.

Also pictured is another quick chicken salad: Diced chicken breast, diced purple cabbage, two diced hardboiled eggs, a big handful of sunflower seeds, olive oil, a little mayo, lemon juice, and cracked black pepper.

Enjoy!!

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Keep it simple. is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License