Thursday, 2 February 2012

Day 2 - Lunch - Soup and Salad

This lunch may look familiar. It's your traditional soup and salad... the paleo way! A crisp, refreshing salad with a simple vinaigrette, paired with a ridiculously flavourful soup won't fail to please your tastebuds.

Butternut Squash and Pear Soup (inspired by the 'refresh' cookbook)

1 inch ginger root, peeled and minced
1 cinnamon stick
1 butternut squash, peeled, seeded, and diced
1 sweet potato, peeled and diced
6 cups homemade, organic vegetable stock
1 tbsp olive oil
1 onion peeled and chopped
1/3 cup organic white wine
2 pears, cored and sliced
1/2 cup coconut milk
1 tsp sea salt
1 tsp pepper
1/2 red pepper, diced

1. Put ginger, cinnamon stick, squash, and sweet potato in soup pot. Add vegetable stock. Bring to a boil then reduce to a simmer.

2. Heat olive oil in frying pan. Add onion and cook until caramelized, roughly 5 min

3. Add white wine and pears to pan. Cook for 5 min until wine is reduced, then add to soup pot.

4. When the squash and potatoes are cooked, roughly 30min, add the coconut milk, salt, and pepper. Remove from heat. Remove the cinnamon stick.

5. Puree in food processor or blender after soup has cooled.

6. Garnish with finely diced red pepper and serve!

Simple Paleo Salad

4 cups mixed greens (loosely packed)
1/2 orange pepper, diced
5 grape tomatoes, halved
1 breast of chicken
1 tsp cinnamon
1 tsp five spice
1 tbsp avocado oil
1 tbsp olive oil
1/2 lemon, juiced
1 tsp salt
1 tsp pepper

1. Preheat oven to 350F. Line a baking pan with aluminum foil. Combine avocado oil with cinnamon and five spice, and pour over chicken breast. Bake for 40 minutes.

2. Fill bowl with mixed greens. Add pepper and tomatoes.

3. Combine olive oil, lemon juice, salt, and pepper. Mix.

4. Once chicken is cooked, chop into strips and lay over the bed of veggies. Dress with vinaigrette.

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