Kale Pesto Chicken Soup (Paleo/AIP/21dsd/Whole30)

kale pesto chicken soup

 

 

This Kale Pesto Chicken Soup is a hearty, flavor-packed, quick & easy one-pot meal! It’s Paleo, grain-free, gluten-free and made with the most delicious homemade kale pesto!

 

Pesto may be the flavor I crave the most when asking myself the age old question: “What the heck am I in the mood for today?” I try to always follow my cravings. Cravings are our bodies way of signaling to us it needs more of a certain nutrient. You can’t get much more nutrient-packed than fresh garlic, dark leafy greens and pastured chicken with bone broth!

 

What you need for Kale Pesto Chicken Soup:

  • Zucchini

  • Shallot and Garlic

  • Bone Broth

  • Chicken

  • Cumin

  • Kale

  • Spinach

  • Lemon

  • Basil

 

The zucchini, shallot and garlic are cooked down to bring out their sweeter flavors and then pureed with the broth to make a creamy, flavorful soup base!

 

How to make dairy-free Kale Pesto in a food processor:

In a food processor, blend kale, spinach, garlic, shallot, cumin, salt, pepper and olive oil together to make an earthy and bright kale pesto.

 

If you’re a lover of all things Pesto like myself, be sure to check out the following recipes on my website.

  1. Pesto Chicken Pizza

  2. Carrot & Radish Slaw with Mint-Turmeric Pesto

  3. Butternut “Rice” with Ground Beef and Nut-Free Basil Pesto

  4. Pesto Sweet Potato Pasta with Caramelized Leeks & Roasted Grapes

 

 

THIS RECIPE IS A GUEST POST ON BALANCED BITES

CLICK HERE FOR THE RECIPE FOR KALE PESTO CHICKEN SOUP!

 

Kale Pesto Chicken Soup - Paleo, Gluten-Free & Dairy-Free

Pesto Chicken Pizza from The Healing Kitchen (Paleo, AIP)

This may be one of the most popular recipes in The Healing Kitchen so far! Pizza is a universally loved food. Have you ever met a person who said, “I don’t like pizza.” No. I’ve met people who say they don’t like cilantro (weird), or beer (extra weird), or cake with frosting (psychotic). BUT PIZZA? I’d send them straight to the neurologist to get their brain right. I spent all of college deciding how I could procure pizza while just the right amount of drunk. Not so intoxicated that it came back up 45 minutes later and not so sober that I had any guilty feelings about sitting on a curb with two slices of cheese that only cost $1.95 each. It was a delicate balance. 

Now, no guilty feelings of excessive pizza consumption exist. Mostly because I can’t eat gluten, dairy or nightshades, so what’s the point? Or so I thought. I have tried gluten-free pizza without cheese (dumb), gluten-free pizza without nightshades but with cheese (about as satisfying as frosting-less cake), and gluten-free pizza without nightshades or cheese (also called bread). But when I developed this thin, crispy, flatbread-like pizza crust awhile back, it re-sparked my love for holding a triangular-shaped object topped with something yummy. Because us AIP-ers are fairly limited with the traditional pizza toppings like tomato sauce, cheese, and pepperoni, I had to create something that was bursting with flavor to make us forget our previous taste memories. The first time I had my first bite of AIP Pesto Chicken Pizza, I squealed. It didn’t leave me wanting anything else in the world besides another bite. My brother-in-law came home a few minutes later and I made him try it and he couldn’t believe it either (Paleo skeptic in the house). 

Please don’t leave off the olives. It’ll make me so sad. But if you do include olives, don’t use those nasty canned, soggy, tasteless ones. If that’s all you can get, then yes leave them off. Seek out an olive bar or at least a jar of oil-cured olives. I’m an olive snob. I admit it. It’s one of my biggest faults (sarcasm). Well, I’ve just used up all my parenthetical inclusions, so I’ll wrap this up fast because I can’t communicate without parenthesis. They’re my world. 

Enjoy real PIZZA! And check out three more PIZZA recipes in The Healing Kitchen including Prosciutto & Fig Bistro Pizza, Spinach & Garlic Lover’s Pizza & Ham and Pineapple Pizza!

40 reviews

Pesto Chicken Pizza

Prep Time 00:30 Cook Time 00:30 Serves 4

Ingredients

  • Crust:
  • 2/3 cup arrowroot starch
  • 1/4 cup plus 2 tablespoons coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt or truffle salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup warm water
  • Pesto :
  • 2 cups loosely packed fresh basil leaves
  • 3/4 cup loosely packed fresh cilantro leaves
  • 1/3 cup mashed avocado
  • 1 tablespoon chopped garlic
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • Pesto Chicken Pizza:
  • 1 recipe Crust
  • 1 recipe Pesto
  • 1 1/4 cups shredded cooked chicken
  • 1/4 cup sliced black olives
  • 1/4 cup sliced canned artichoke hearts
  • 1/4 teaspoon truffle salt or fine sea salt

Directions

Crust

  1. Preheat the oven to 425 degrees. Line a cookie sheet or pizza pan with parchment paper. pan>

  2. In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough will be slightly crumbly, but once you roll it out in Step 3, it will bind together well. pan>

  3. Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ¼ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle. pan>

  4. Bake for 12 to 13 minutes, until light golden brown and crisp. Use immediately in one of our pizza recipes, or let cool and store as directed pan>

 

Pesto

Place all the ingredients except the olive oil in a food processor and blend until the herbs are finely chopped. While the food processor is running, slowly pour in the olive oil to make a smooth pesto sauce. Pesto is best served after the flavors are allowed to marry for at least 1 hour.

 

Pesto Chicken Pizza

  1. Preheat the oven to 425 degrees. pan>

  2. Place the pre-baked pizza crust on a cookie sheet or pizza pan. Spread the pesto evenly on the crust, reserving a few tablespoons for garnish, if desired. Top with the chicken, olives, artichoke hearts, and salt. pan>

  3. Bake for 8 to 10 minutes, until the crust is crispy and the edges of the toppings are lightly browned. Let rest for a few minutes, then slice the pizza using a rocker knife or sharp pizza cutter. Garnish with a drizzle of the reserved pesto, if desired.pan>

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Butternut Rice with Beef and Nut-Free Basil Pesto (Paleo, AIP, Whole30)

paleo aip beef pesto

 

Beef and Butternut Rice with Basil Pesto

This Beef and Butternut Rice with Basil Pesto is an interesting twist on grain-free pesto and rice. Shredded butternut makes for a low-carb option for traditional rice and when paired with a delicious dairy-free pesto, you’re going to look forward to leftovers! Paleo, Whole30 and AIP!

 

I’m always looking for easy one-bowl weeknight meals that my entire family will enjoy. We try to eat low-ish carb in our house and focus more on nutrient dense plant and animal foods. While we do enjoy organic white rice, it’s nice to have a vegetable option for a rice-like base for one-bowl meals.

 

Cauliflower rice has had its moment (or 1,654,893 moments) and I think you’ll enjoy the mix-up with this grain-free butternut rice. It couldn’t be easier to make butternut rice. Simply peel and chop the butternut squash (discaring seeds) and shred in a food processor using the shredder blade.

 

If you think “good pesto” HAS to have dairy and nuts in it, you’ll be pleasantly surprised with this vegan and nut-free basil pesto! It’s bright, herb-y and has just enough garlic to not overpower the other flavors in this dish. I like to keep pesto in my fridge to toss into skillets, top eggs or stir into soups. Making a double batch of this pesto will solve a lot of your “boring meal problems”.

 

INGREDIENTS IN EASY DAIRY-FREE PESTO:

  • Fresh basil

  • Fresh parsley

  • Garlic

  • Olive oil

  • Apple cider vinegar

  • Sea salt

Beef and Butternut Rice with Basil Pesto

 

This was my first dish using my NEW Cuisinart 9-cup food processor! And I am obsessed. You can make all different types of vegetable “rices”, thinly slice sweet potatoes to make homemade sweet potato chips in the oven, pulse small amounts of hard to chop foods like garlic & herbs and make the easiest chunky guacamole you ever did see! If you haven’t finished your holiday wish list you MUST add a food processor so you can get even more creative in your kitchen!!

 

 

 

3 reviews

Beef & Butternut Rice with Nut-Free Pesto

Prep Time 00:15 Cook Time 00:10 Serves 4

Ingredients

  • 4 cups peeled and cubed butternut squash
  • 1 1/2 pounds grass fed ground beef (or pork or lamb)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup bone broth of choice
  • 1 1/2 teaspoons lemon juice nutritional yeast flakes, for serving (optional)
  • Nut-Free Pesto:
  • 2 cups basil leaves, packed
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, chopped
  • 1/2 teaspoon fine sea salt

Directions

  1. Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.

  2. Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.

  3. Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.

  4. Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.

  5. Meanwhile make pesto: Place all pesto ingredients in clean food processor using regular blade attachment. Turn the machine on for at least 30 seconds until a very finely minced pesto sauce is achieved. Set aside.
  6. Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!

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Beef and Butternut Rice with Pesto

 

Pesto Pasta w/ Roasted Grapes+ Caramelized Leeks

Pasta_edited.jpg

I listen to  A LOT of “Paleo” /health podcasts (Balanced Bites, Fat Burning Man, Bulletproof Exec are my favorites) when I work out. I stopped listening to music because it seemed like 45 minutes of lost opportunity to learn something new. Recently, Stefani Ruper of the new book “Sexy by Nature” has been guesting on shows. I bought her book on Amazon after hearing her talk about revolutionizing how women see themselves. Most of us spend the day juding ourselves and others in purely superficial ways.

 

Guilty. It’s something I am working on and I think her book will give me the evidence needed to help me change my thought habits. It’s extremely dehumanizing that we live in a society that tells us our worth comes from the surface. The $13 billion pornography industry is one of our worst enemies, in my opinion. In college, I did a speech in my public speaking class about the consequences of pornography introduction in our male youth. I asked the class “How many of you know someone who is addicted to porn?”, 30 out of the 36 students raised their hands. I then asked “How many of you think Internet pornography should be regulated?” Nobody’s hand went up.

 

The sexualization of women in the media (including fashion magazines) is out of control. It’s hard not to feed into it when you’re inundated with sexy makeup ads starting at age 6. It’s in our 20’s and 30’s that I think, as women, we finally have the maturity and emotional intelligence to shed ourselves of these suffocating thoughts.

 

I have found that by eating real whole food, I have been able to let go of a lot of negative body images. I eat A LOT more calorie-wise than I used to, but I don’t EVER stress about food, quantity, or calories. I nourish from the inside and it shows on the outside. It’s really been freeing. It seems that’s what Stefani’s book is going to be about: letting go of self-judgment and realizing that we’re much more than crows feet + saddlebags. Can you imagine how absolutely boring we would be if we were just a shell?

 

On to food talk: this pasta recipe requires a spiralizer to get those perfect sweet potato noodles. I highly suggest buying one on Amazon; they are super affordable and so versatile. There’s a ton of flavor here. No meat – but if you’re looking to up the protein, some shredded chicken thighs or ground pork woudl go nice.

Pesto Pasta with Caramelized Leeks + Roasted Grapes 

2 servings | 40 minutes

1 cup red grapes

1 leek, thinly sliced, white part only

1 1/2 T coconut oil, divided

1 large sweet potato, scrubbed and peeled

Walnut Basil Pesto

1 cup basil leaves, tightly packed

¾ cup walnut halves

¼ cup olive oil

1 tsp lemon juice

1 garlic clove, crushed

¼ tsp salt

  1. Preheat oven to 375 degrees. Roast grapes on a parchment-lined baking sheet for 25 minutes, stirring halfway through the baking time. Set aside.
  2. While grapes are roasting, make the rest of the recipe to save time.
  3. Heat 1 T coconut oil over medium heat in a skillet. Add sliced leeks to pan and do not disturb for 3 minutes. Stir the leeks, turn heat to low, then cover with a lid for 10 -12 minutes. Stir periodically so they do not burn. Set aside.
  4. To make pesto: Combine all ingredients in food processor. Set aside.
  5. Run sweet potato through your spiralizer to make long noodles.
  6. Heat ½ T coconut oil in skillet over medium heat. Add sweet potato noodles and cook for 5-6 minutes, tossing often with tongs, until they are cooked through but not mushy.
  7. Remove skillet from stove and gently stir in grapes, leeks, and 3 T pesto.
  8. Serve with a dollop of pesto and a drizzle of olive oil.