When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño. The restaurant is open until 3 am on the weekends, and has a drive-through. I miss living the easy life in H-town, with all the drive-throughs, cheap prices, and delicious Mexican food! I decided it was time to make my own caldo tlalpeño up here in the frosty north.
A little research revealed that caldo tlalpeño and tortilla soup are not really the same thing. Tortilla soup usually has tortilla strips in it (shocking, right?), and caldo tlalpeño often has chickpeas and other vegetables like chayote. This is my version of the soup, which combines the best of both worlds. If you can’t find chayote (I found mine at the Vietnamese market), you can use zucchini instead or leave it out.
Have you ever made zoodles? If you get yourself a julienne peeler, you can be making zucchini into low-carb noodle stand-ins in no time. It’s actually really good. You may not be able to fool people into thinking they are eating actual spaghetti, but I don’t think anyone will be complaining.
Okay, I know I’ve been posting a lot of pancake recipes recently. But, I had to make these because I went berry picking yesterday, and all those adorable, sweet blueberries were begging to be made into pancakes. And, I had to share this recipe with you because I snuck in one of my favorite secret ingredients.
It’s green. It’s delicious. Can you guess what it is?
This morning when I woke up, I wanted to do something a little different with my eggs. When I saw the vegetables we had in the fridge (asparagus and Brussels sprouts), I started to wonder why some vegetables are a common find at breakfast time, while some are not. Mushrooms, peppers, and onions are often seen as omelette fillings, but Brussels sprouts not so much.
I am going strong on the fourth day of my Whole30! I’ve been taking a look at my recipe index, trying to find more recipes I can tweak to make them paleo. I like variety, and it can’t ALL be about almond flour pancakes and zucchini noodles. The more dishes I have in my paleo arsenal, the more likely I am to successfully stay full and on track.
This weekend is going to be a big challenge, because I’m heading down to Austin for my cousin’s wedding. It’s going to be really hard to say no to tacos and wedding cake! I’m thinking about relaxing my standards a TINY bit while I’m there…nothing too crazy, but maybe a little barbecue sauce. Do you guys know any great Austin restaurants where I might be able to get great food without straying too far from my paleo intentions? If you do, leave me a comment! I’ll take some pictures while I’m out and about and share with you when I get back.
So, without further ado, here are ten recipes from my index along with easy ways to make sure they’re paleo.
1. Gambas al ajillo–this recipe is ALREADY paleo! It would be great over zucchini noodles.
4. Chocolate Mousse–sweeten with honey to taste instead of sugar. If you haven’t tried this, check it out–there is a secret ingredient and it’s SO easy and decadent!