Soup is one of the most overlooked ways for incorporating a rich variety of vegetables in your diet. That goes double for summer soups. We’re loving this keto- and Primal-friendly Zucchini Basil Soup that can be served either warm or chilled any day of the year. But the nutritional goodness isn’t just in the vegetables and herbs. It also serves up the richness of full-fat coconut milk (feel free to use whole milk or cream if you prefer regular dairy) and all the benefits of collagen protein with the help of Bonafide Organic Chicken Bone Broth. Enjoy—and be sure to check out our community giveaway with Bonafide Provisions below!

Servings: 5 bowls

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

  • 3 medium organic zucchini (peeled and diced in to 1/2 inch cubes)
  • 3 Tbsp. Primal Kitchen® Avocado Oil
  • 1 shallot, chopped into chunks
  • 2 large garlic cloves, chopped into chunks
  • 1 ½ teaspoon Himalayan salt
  • 1 package Bonafide Organic Chicken Bone Broth (24 oz.)
  • 1 large handful fresh basil (35 g)
  • 1 can organic full-fat coconut milk
  • Optional and highly recommended: extra diced zucchini and bacon top

Instructions:

Heat Instant Pot to Saute setting and drizzle in Primal Kitchen Avocado Oil. Saute scallion and garlic until the onion is translucent.

Sprinkle in 1/2 tsp salt. Add in chopped zucchini, coconut milk and Bonafide Organic Chicken Bone Broth. Cook on Manual High for 5 minutes.

Puree (or immersion blend) soup until smooth.


Add in basil and blend. Feel free to add another teaspoon of salt (or to taste). Chill and store in mason jars.


Serve warm or chilled, and top with optional zucchini and bacon.

Nutritional Information (per serving without toppings):

  • Calories: 269
  • Net Carbohydrates: 5 grams
  • Fat: 24 grams
  • Protein: 8 grams

Now For the Giveaway…

Enter to win $100 in keto staples from Primal Kitchen (including our Keto Starter Kit + Collagen + Protein Bars), a Keto Reset book and Keto Reset Cookbook, plus one of each of Bonafide Provision’s bone broths (turkey, frontier, chicken, beef) and an 8-pack Keto Broth (dairy-free).

To enter:
1. FOLLOW @bonafideprovisions, @primalkitchenfoods, @marksdailyapple & @theprimalblueprint
2. COMMENT on the giveaway Instagram post in one of the above accounts with your favorite thing about summer.
3. BONUS entries: Sign up for our FREE Keto Reset month here before midnight PDT, 5/31/19.

We’ll be choosing TWO lucky winners. Open to U.S. entries only. The winners will be announced and contacted via Instagram direct message on Friday, June 7th. Good luck, everyone!

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The post Chilled Zucchini Basil Soup (+ A Giveaway!) appeared first on Mark’s Daily Apple.

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Cool summer fare means more than just Big-Ass Salads. Nothing is off the table, including soup—particularly gazpacho. A perfect summer classic, this gazpacho recipe is a keto lovers dream: loads of flavor and lots of healthy fats, thanks to the goodness of extra virgin avocado oil.

Plus, we gave this dish a spicy kick and cool boost with Medlie’s Organic Kale Avocado Drink. Add jalapeno peppers, garlic and cilantro, and you’ll love this tasty starter soup or full course meal.

 

Servings: 2

Time In the Kitchen: 15 minutes (plus 30 to chill)

Ingredients:

Instructions:

Blend all ingredients in blender. Add salt and black pepper to taste.

Chill in refrigerator for 30 minutes.

Optional serving suggestions: avocado slices, diced tomatoes, minced red onion, sour cream, cilantro leaves

Now For the Giveaway…

Today we’re teaming up with Medlie for an awesome Primal+keto giveaway!

One lucky winner will snag:

To enter:
1. FOLLOW @medlieveggies, @primalkitchenfoods, @marksdailyapple and @primalblueprint
2. COMMENT in the giveaway post with your favorite keto recipe
3. BONUS points: sign up for the FREE June Keto Reset and get 10 extra entry points!!! Sign up HERE.

Open to those in the U.S. only. The winners will be announced and contacted on Friday, June 7th, 2019, via Instagram direct message. Good luck!

Nutritional Info (per serving):

  • Calories: 430 calories
  • Carbs: 7.4 grams
  • Fat: 41.3 grams
  • Protein: 6.5 grams

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The post Keto Kale Avocado Gazpacho (+ a Giveaway!) appeared first on Mark’s Daily Apple.

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Chicken noodle soup is comfort food that both adults and kids love. When you don’t have the time or the energy to make long simmered, all-day chicken soup, this is the recipe you need. In about an hour you’ll be slurping noodles from a bowl filled with rich, flavorful broth, chicken and yes, you read that right, noodles.

Shirataki noodles, a low-carb noodle alternative, make a tasty stir-fry and are eminently delicious in a bowl of soup. These almost flavorless noodles soak up some of the flavor in the broth, which is made using only dark meat for the richest flavor. The shredded thigh meat mixed in with the noodles makes a filling and satisfying bowl of chicken noodle soup. Low-carb, richly flavorful, and quick and easy means that this is chicken noodle soup everyone can love.

Time in the Kitchen: 1 hour

Servings: 4 to 6

Ingredients

  • 2 1/2 pounds bone-in chicken thighs (about 6 thighs/1.1 kg)
  • 2 tablespoons unsalted butter or avocado oil (30 ml)
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, cut into ½-inch half-moons
  • 1 onion, chopped (either finely diced or bigger chunks, whichever you prefer)
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons salt (10 ml)
  • 1 teaspoon whole black peppercorns (5 ml)
  • 1 bay leaf
  • 6 cups chicken stock or water (1.6 L)
  • 1 package/7 ounces/200 g shirataki angel hair noodles 

Instructions

Using the sauté function on an electric pressure cooker, heat the butter or oil. Add the carrots, celery, onion and garlic. Sauté about 5 minutes, until lightly browned.

Add the chicken. Season everything in the pot with salt. Add peppercorns and bay leaf. Add the chicken stock or water.

Lock the lid in place, seal the vent, and cook for 15 minutes on high pressure. Release the pressure manually.

Use tongs to transfer the chicken to a plate. When the meat is cool enough to handle, shred the meat off the bones, and return the meat to the pot.

Turn the pressure cooker to “sauté” mode, bringing the broth to a simmer.

Open the package of shirataki noodles and drain the noodles in a colander. Rinse well under cold water.

Add the rinsed shirataki noodles to the soup. Simmer 2 to 3 minutes before serving.

Nutritional Info (per serving):

  • Calories: 238
  • Carbs: 6 grams
  • Fat: 13 grams
  • Protein: 24 grams

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The post Instant Pot Chicken “Noodle” Soup appeared first on Mark’s Daily Apple.

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