I have been on a soup kick lately which is weird because it's been like 80 degrees in Southern California! I just imagine I am at a cabin, we just get done playing outside in the snow and we have a huge pot of chowder on the stove that is ready to be enjoyed!! A girl can dream! What is so great about soup is you can start out with a great base and then just experiment with what ingredients you want to add! The possibilities are endless! Ingredients: 6 cups chicken broth 1 shallot finely chopped 1 leek roughly chopped (make sure to rinse well to get sand out) 1 cup of full fat coconut milk 5 pieces of paleo bacon chopped 1/2 cup of frozen corn 8 red potatoes diced 2 garlic cloves minced 2 Tbsp olive oil Salt and pepper to taste Green onion for garnish Directions: 1. Cook bacon in pan on medium heat till brown and crispy. Remove from pan and place on paper towel to soak up grease. Drain grease from pan and add 2 Tbsp of olive oil. 2. Put red potatoes, leeks, corn and shallots into pan and cook till translucent. Then add garlic cook for about 5 min on medium heat. 3. Add chicken broth and bring to a boil, once it's boiling simmer for about 30-35 min. 4. Add bacon back into pot along with the full fat coconut milk and simmer for 5 min. 5. Garnish with a little green onion.

I LOVE donuts!!!....I could literally have donuts as my dessert all the time! When I came across Elana's Pantry Chocolate Donut recipe I knew I had to try it!!!! I did swap out the maple syrup for honey but kept everything the same. I have made Babycakes donuts before and those are more of a cake like donut consistency which I also love. These are more of a cupcake consistency, which is a good alternative as well! Ingredients for donuts: 1/4 cup coconut flour 1/4 raw cocoa powder 1/8 tsp salt 1/2 tsp baking soda 3 eggs 1/4 cup coconut oil 1/3 cup honey 1 Tbsp vanilla extract Ingredients for caramel glaze: 1/4 cup full fat coconut milk 1/2 cup coconut sugar 2 Tbsp water 1 Tbsp vanilla extract Directions for donuts: 1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, honey, and vanilla and whisk again until thoroughly combined. 2. Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells. 3. Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch. 4. Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. Directions for caramel glaze: 1. Add water and coconut sugar to a pan and bring to a boil over medium heat. 2. After it is boiling add in coconut milk and vanilla. Bring to a boil and stir constantly for 10 min. The caramel will start to thicken. 3. Place cooled donuts on plate and drizzle caramel glaze on top!

There is nothing I love more than taking a recipe and making it healthy! This recipe originally called for butter and heavy whipping cream... Big no no's in this house!... I decided why not just take out the butter and use olive oil, and take out the whipping cream and use organic coconut milk instead! So easy and trust me you don't miss the dairy! Ingredients: 4 slices of paleo bacon 1 lb shrimp deveined and peeled 3 garlic cloves 1 onion finely diced 2 tsp smoked paprika 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes 4 cups chicken stock 2 cups frozen corn 1 bay leaf 1/4 cup full fat coconut milk unsweetened Parsley for garnish 2 Tbsp olive oil Directions: 1. Heat a large pot on medium heat. Cook bacon till its brown and crispy. Remove from pot and drain bacon fat. 2. Add olive oil to pan and cook shrimp until pink, takes about 2-3 minutes.. No more otherwise you will end up with rubber shrimp. 3. Add garlic and onion and cook till translucent about 2-3 mins as well. Stir in paprika, oregano, basil and crushed red pepper flakes. Season with salt and pepper to taste. 4. Whisk in chicken stock, corn and bay leaf. Bring to a boil and reduce to simmer about 15 min. Discard bay leaf and add the full fat coconut milk. 5. Take an immersion blender and purée. Garnish with shrimp and bacon. Top with a little parsley.. And serve it up. For those that eat bread, try serving in a bread bowl! Can you just imagine the insane deliciousness!!!!