Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.

Paleo Buffalo Chicken Casserole (Or Salad!)

4 cups riced cauliflower
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1.5 cup paleo mayo
1/2 cup Franks Red Hot sauce
1 tsp salt
1/4 tsp black pepper

If using this as salad: mix all ingredients, chill, and serve.

If using this as a hot casserole....

Preheat oven to 375. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well. In a separate bowl, combine the mayo and hot sauce and mix well. Pour the sauce over the casserole, and stir to combine, coating everything well. Bake covered for 45 min, then uncover and bake 15 minutes more.

Spicy Dark Gingerbread

3 cups flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp allspice
2 Tbsp ground ginger
2 Tbsp peeled and grated fresh ginger
1 cup butter
1 cup firmly packed light brown sugar
1 large egg
1 cup light molasses
1 cup buttermilk
Cream Cheese frosting

Preheat oven to 350. Butter a 10 inch bundt pan. Dust lightly with flour and shake out any excess. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ground ginger, and fresh ginger. In another large bowl, using an electric mixer, beat the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out of the pan, slipping a knife between the cake and pan to loosen any stuck edges. Turn the cake right side up and let cool for at least 15 minutes before serving. Serve slices with cream cheese frosting.

Made this for New Years 2018. Fantastic! Dense and flavorful.