Before we left, we filled ourselves with a Paleo-friendly lunch consisting of creamy tomato soup and apple muffins. Both recipes are from Everyday Paleo.
Creamy Tomato Soup
1 tablespoon coconut oil
1 red onion, finely diced
3 garlic cloves, minced
2 14.5 oz cans of organic diced tomatoes
1 can coconut milk
1 teaspoon sea salt
1 teaspoon dried thyme
Black pepper to taste
In a large soup pan, saute the onion in 1 tablespoon of the coconut oil until the onions start to turn brown. Add the garlic and saute for another minute or two. In a food processor combine the 2 cans of diced tomatoes and the cooked onion and garlic mixture and blend until smooth. Pour the mixture back into the soup pot. Add the coconut milk, and spices and bring to a boil. Simmer for 10 minutes and serve! Serves 3-4.
Paleo Apple Muffins
2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Preheat oven to 350. Using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the apple and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Makes 16 muffins.
We LOVED the tomato soup and I am not kidding when I tell you my 3 year old looked me, giddy with excitement and said, "I love this soup! Thank you, Mommy!" He practically licked the bowl clean.
The muffins were tasty too. Mind you, they are not your typical sugar filled muffin, so don't expect them to be super sweet. They remind me of a bran muffin with apples, yet healthier, and they satisfied my craving for something bread like.
Stay tuned for tomorrow's recipe!
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