Asian Cashew Chicken Wraps with Spicy Mushroom Egg Drop Soup

Typical Asian chicken wraps are made with a rich peanut sauce and served in lettuce cups. My Paleo version uses savory cashew butter as the sauce base and crunchy Napa cabbage for the wrap. Topped with toasted cashews and served alongside an egg drop soup, this is a quick and satisfying weeknight meal.

Asian Cashew Chicken Wraps

Ingredients:
1 pound fresh ground chicken breast
3 green onions (diced up to 2 inches of green)
2 cloves of garlic minced
2 tablespoons shredded carrot
1 teaspoon freshly grated ginger
1/4 cup raw cashew butter (if cold, warm up)
1 tablespoon Tamri
1 teaspoon Sriracha Chili Garlic Sauce (more or less to taste)
1 tablespoon unfiltered apple cider vinegar
2 tablespoon chicken stock
1 head Napa cabbage
2 tablespoons raw cashews toasted

Method:
1.) In a large cast iron skillet, heat 1 tablespoon EV Coconut oil over medium high heat. Add in garlic, ginger, ground chicken, carrots, and green onions. Cook until chicken in brown (about 10 minutes).
2.) Meanwhile, mix together cashew butter, Tamri, apple cider vinegar, Sriracha, and chicken stock in a small bowl. Add mixture to cooked chicken, mix well and remove from heat.
3.) Serve chicken in Napa cabbage leaves and top with toasted cashews.

Spice Mushroom Egg Drop Soup

Ingredients:
1 carton organic gluten free chicken stock
1 egg whisked in small bowl
3 green onions diced (up to 2 inches of green) *Reserve a few onions to garnish on top
1 cup mixed mushrooms (Shiitake, Oyster, Cantrell) thinly sliced
1 clove garlic minced
1 teaspoon Tamri
Red pepper flakes to taste

Method:
1.) Combine onions, garlic, red pepper flakes and mushrooms in a medium sized pot with 1 teaspoon of EVOO. Cook over medium heat for 4 minutes, or until garlic is tender.
2.) Add in chicken stock and Tamri and bring to a slow boil.
3.) Reduce soup to a simmer. With a spoon, slowly stir the soup and pour in the eggs. The eggs should form into "noodle" like shapes.
4.) Remove from heat and garnish with fresh green onion.

Fiesta Chicken Soup with Avocado & Cilantro

If you are looking for a spicy and savory Mexican dish for your next party, this fiesta chicken soup is it! Tender chunks of chicken simmered in a bold spicy sauce and topped with cool avocado will please everyone. And don't forget the NorCal margaritas to complement this fiesta of a soup!

Ingredients:
2.5 pounds fresh free range chicken breast diced
1 large onion diced
1 1/2 cups carrots diced
6 stalks of celery diced
1 sweet pepper diced
3 cloves fresh garlic minced
1 jar salsa Herdez brand
1 package gluten and preservative free fajita seasoning
1 6oz can mild green diced chili peppers
1 (8oz) can no salt added tomato sauce
1 carton organic gluten free chicken stock
1 lime zested and juiced
1/4 cup gold Tequila
Avocado
Fresh Cilantro
Seasoning(cumin, chili powder, garlic, salt, pepper)

Method:
1.) In a large pot, heat 1 tablespoon of EVOO over medium high heat. Add in onions, carrots, sweet pepper, garlic, and celery. Cook for 10 minutes, stirring occasionally until onions become slightly tender. Add in green chili pepper, salsa, tomato sauce and chicken stock. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until vegetables are slightly tender.
2.) Meanwhile, season chicken breast with lime zest cumin, chili powder, garlic, sea salt and black pepper to taste. Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Working in batches, cook the chicken until lightly brown and cooked through. Remove chicken from skillet and reserve in a glass dish.
3.) Add Tequila to skillet and simmer for 2 minutes scrapping up brown bits. Add mixture to large pot.
4.) Add cooked chicken to pot along with fajita seasoning and lime juice. Cover with lid and simmer for 10 or until soup is slightly thickened.
5.) Serve with fresh chunks of avocado and cilantro. For Primal, garnish with all natural preservative free sour cream (Daisy full fat).

Italian Beef and Squash Soup

This Paleo recipe is a twist on Italian Wedding Soup and requires little effort. Grass fed beef takes on a savory flavor with Italian spices and sun dried tomatoes. Winter squash adds a bit of sweetness and also serves as a thickener. This Italian beef soup is perfect for cold winter nights or when you are in need of comfort food!

Ingredients:
2 pounds ground grass fed beef
2 cloves fresh garlic minced
1 large sweet onion diced
6 stalks of celery diced
1/2 cup organic sun dried tomatoes (Trader Joe's brand free of oil)
1 teaspoon KAME fish sauce
1 (6 oz) can all natural no salt added tomato paste
1 (32oz) carton free range GF chicken stock (Imagine Natural Creations)
1/2 cup dry white wine
1 bag organic frozen winter squash (Stahlbush Island Farms)
1 tablespoon oregano
1 tablespoon basil

Method:
1.) In large Dutch oven, add onions, celery, sun dried tomatoes and 1 tablespoon EVOO. Cook over medium high heat for 7 minutes.
2.) While onions and veggies are cooking, add garlic and grass fed beef to large cast iron skillet. Cook until browned.
3.) Add chicken stock, KAME, tomato paste, wine, oregano, basil, and cooked beef to Dutch oven. Bring to a simmer.
4.) Add in bag of frozen squash, turn heat down to low, and cover with lid. Continue simmering on low for 1 hour stirring occasionally until soup is thick and veggies are tender.

*If desired add in 1 teaspoon of Tabasco sauce or cayenne pepper to add some heat to the soup :)