In a large stock pot, add the olive oil. Stir in the leek and onion. Cook until softened and translucent, about 3–5 minutes.
Stir in the garlic, and cook for another minute. Turn off the heat and transfer to a food processor. Add tomatoes and red peppers, and purée until smooth.
Transfer back to the pot, and add the oregano and sugar. Bring to a gentle simmer. Add salt and pepper to taste and serve!
Serves: 5 | Serving Size: 1 cup
Per serving: Calories: 172; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 439mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 9g; Protein: 4g
Nutrition Bonus: Potassium: 52mg; Iron: 24%; Vitamin A: 24%; Vitamin C: 107%; Calcium: 10%
Asian Cabbage and Salmon Salad
Costco and most grocery stores including Walmart carry a asain chopped salad. Buy one of these bags.
Bake Salmon with Butter and lemon pepper seasoning in a tinfoil tent at 350 degrees for 30 min or until pink and flaky. (time varries for amount of Salmon cooked,
Arrange Salad on plate, sprinkle with Salmon and top with dressing provided.
CHIPOTLE BURRITO BOWL (Paleo)
Baked Honey Garlic Chicken serves 4
CHICKEN SAUSAGE, KALE and RED POTATO SOUP Serves 6-8
1 Tbsp coconut oil,
2 Tbsp avocado, or olive oil
1 yellow onion, diced
Bbq Chicken loaded Sweet Potato
8 oz sweet potato, baked in its skin
himalayan pink salt
5oz chicken breast cooked and shredded
2 Tbsp clean bbq suace
2/3 C avacado
1/2 red onion, sauteed in butter and salt
2 Tbsp plain greek yogurt
Preheat oven to 425 degrees. Place potato inside on cookie sheet for 1 hour. flip half way through. Sautee onion while you wait. mix chicken and bbq sauce together in a bowl. When potato is done, cut open and top with chicken/bbq sauce mix then onions, avacado, and greek yogurt.
Makes 2 servings.319 calories. 9 g fat. 35 g carbs. 24 g protein
4 C spring greens
1 C tomatoes
1/2 C roasted rep peppers
1/2 C unsweetened dried cranberries
1/4 C green onions
1 Tbsp slivered almonds
1 Tbsp blue cheese crumbles
6 ounces of wild caught salmon
2 Tbsp butter
Traeger salmon shake
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest
1/2 tsp onion powder
1 Tbsp white vinegar
1/8 tsp salt
1 tsp raw honey
1/2 tsp Dijon mustard
2 Tbsp cilantro, chopped
Instructions: Place all dressing ingredients in a blender and blend until smooth.
Heat oven to 350 degrees. Sprinkle Salmon with traeger salmon shake. Slice lemons and place on top of salmon along with butter. Place in aluminum foil tent and bake for 20-30 minutes until flaking apart.
Layer all the salad ingredients with salmon and dressing on top.
Makes 2 servings 316 calories, 19 g fat, 24 g carbs, 23 g protein