Leek and Potato Soup with Fresh Thyme

Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings

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INGREDIENTS

US Customary

Metric

• 6 russet potatoes, quartered
• 4 leeks (white part), roughly chopped
• 4 cups bone broth
• 1 can coconut milk
• 1 tablespoon ghee
• 3 cloves garlic, roughly chopped
• 1 teaspoon sea salt
• ¼ teaspoon pepper
• 3 celery stalks, roughly chopped
• 3 sprigs of fresh thyme (½ teaspoon dried)

• 6 russet potatoes, quartered
• 4 leeks (white part), roughly chopped
• 950 ml bone broth
• 1 can coconut milk
• 1 tablespoon ghee
• 3 cloves garlic, roughly chopped
• 1 teaspoon sea salt
• ¼ teaspoon pepper
• 3 celery stalks, roughly chopped
• 3 sprigs of fresh thyme (½ teaspoon dried)

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Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.

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Breakfast Hash

Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

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INGREDIENTS

US Customary

Metric

• 5 strips bacon, finely chopped
• 3 leeks (green part of leaf sheaths), diced
• 1 red or orange bell pepper, diced
• 1 tablespoon high heat olive oil or bacon grease for sautéing
• 1 potato, diced
• 4 eggs

• 5 strips bacon, finely chopped
• 3 leeks (green part of leaf sheaths), diced
• 1 red or orange bell pepper, diced
• 1 tablespoon high heat olive oil or bacon grease for sautéing
• 1 potato, diced
• 4 eggs

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Directions

1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

2. Sauté leeks and red peppers with olive oil on high heat.

3. When the leeks begin to soften, add potato to the pan and cook until done.

4. Sprinkle bacon bits on top of mixture.

5. Serve with a poached or sunny-side-up egg on top. 

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Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Nicaraguan Tacos

These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

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INGREDIENTS

US Customary

Metric

• For Tacos:
• 1 tablespoon ghee
• 1 leek, 6 inches cut from green stem and chopped
• 2 pounds ground beef
• ½ red bell pepper, chopped
• 2 red tomatoes, chopped
• 1 teaspoon garlic-infused olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon berbere spice
• 8 Siete tortillas
• ½ cup duck fat (or preferred type of animal or vegetable fat for frying)


• For Salad:
• 1 head of romaine lettuce, thinly sliced
• 1 tomato, chopped
• 1 lemon, juiced
• ¼ -½ cup olive oil
• 2 avocados or guacamole

• For Tacos:
• 1 tablespoon ghee
• 1 leek, 15 cm cut from green stem and chopped
• 1 kilogram ground beef
• ½ red bell pepper, chopped
• 2 red tomatoes, chopped
• 1 teaspoon garlic-infused olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon berbere spice
• 8 Siete tortillas
• 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)


• For Salad:
• 1 head of romaine lettuce, thinly sliced
• 1 tomato, chopped
• 1 lemon, juiced
• 60 -120 ml olive oil
• 2 avocados or guacamole

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Directions

1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

2. Add chopped leek and sauté until pieces soften.

3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

6. While the tortillas are warming, heat duck fat in second large skillet.

7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

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 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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