Creme Vichysoisse
 
Creme Vichysoisse is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold. Some contend that it was first made in New York, while others say that it had it's origins in 19th century France. Though the original versions are potato and dairy based, here is a version with coconut milk and sweet potatoes for those eating more strict Paleo.
 
With the addition of some lean protein, this can make a good post-training meal.
 
Prep time: 20 minutes
Total time: 90 minutes +
 
• 2 1/2 cups chopped leeks
• 4 cups chopped onion
• 3 Tbsp. olive oil
• 3 cups chicken broth
• 12 oz. diced sweet potatoes
• 1/2 tsp. salt
• 1 1/2 cup coconut milk (one can)
• few chopped chives (optional)
 
Chop the leeks and onion, and then add them to a pot with the olive oil. Sauté over medium until the vegetables are soft, but not browned. Add the chicken broth, sweet potatoes, and salt. Simmer over medium until the sweet potatoes are soft, about 10-15 minutes.
 
Add the mix to a blender, then puree. Add in the coconut milk, and continue to puree until smooth. Chill in the refrigerator. If you like, you can top this with the chives for garnish when serving.
 
Nutritional info: 6 servings at 36g carb, 3g protein, 19g fat.
 
 Italian Style Meatloaf
 
Prep time: 15 minutes
Cooking time: 1 hour
 
• 3 lb. ground buffalo, grassfed beef, or turkey
• 1/2 cup crushed pecans
• 1/4 cup olive oil mayonnaise (homemade if you can't find it)
• 1/4 cup diced onion
• 8 to 10 cloves of diced garlic
• 3 Tbsp. tomato paste
• 3 Tbsp. fresh chopped sage
• 3 Tbsp. fresh chopped rosemary
• basil
• oregano
 
Combine all of the ingredients into a mixing bowl. Mix until thoroughly uniform, then shape into a loaf and place on a broiler pan. Bake at 350 degrees for around one hour. Cooking time will depend on how large your meatloaf is. Check periodically; the top should be browned but not burnt, and the loaf should be firm.
 
Nutritional info: 12 servings at 28g protein, 22g fat. (will vary with type of meat used)
 
 Citrus Gratin
 
This is a quick, delicious dessert.
 
Time: 15 minutes
 
• 1 orange, peeled and cut into sections
• 1 grapefruit, peeled and cut into sections
• 1 Mandarin, peeled and cut into sections
• 1 tangerine, peeled and cut into sections
• 1/4 tsp. cinnamon
• 1/4 tsp. lemon peel
• 1 Tbsp. balsamic vinegar
• 2 tsp. coconut oil
• 1/3 cup pine nuts
 
Preheat broiler. In a medium bowl, mix citrus pieces, cinnamon, and lemon peel. Grease a small baking pan with a bit of coconut oil. Spread the citrus mixture evenly in the pan.
 
In a small bowl, combine pine nuts, 2 tsp. coconut oil, and the balsamic vinegar. Put the bowl into the oven just long enough to melt the coconut oil, then remove and mix well. Spread this evenly over the top of the citrus mixture. Broil the citrus 6 to 8 inches away from the heat. Keep the oven door slightly open, and check frequently, broiling until the pine nuts begin to brown. This will be 4 to 6 minutes. Remove, then serve warm.
 
Nutritional info: 4 servings at 14g carb, 8g fat.
 
Rosemary-Dijon Lamb Chops
 
Time: 15 minutes
 
• 2-3 tbsp. coconut oil
• 1 lb. lamb chops
• 1/2 cup ground almonds
• 1 Tbsp. fresh rosemary
• ~1 Tbsp. Dijon mustard per lamb chop
 
Preheat the oven to broil, place the oil into the cast iron skillet or broiler pan and preheat. In a bowl, mix the ground nuts, rosemary and pepper. Coat one side of a lamb chop with 1/2 Tbsp. of Dijon mustard, then dip into the "breading" mix. Repeat on the opposite side, and then place the chop in the preheated cast iron skillet or broiler pan. Prepare the rest of the remaining chops. Place the skillet or broiler pan into the oven, cook for 5 to 8 minutes per side.
 
Nutritional info: 3 servings at 39g protein, 30g fat.
 
Arugula Salad
 
Time: 10 minutes
 
• 1 bag pre cut arugula (or 1-2 fresh bunches)
• 3 cloves minced garlic
• 4 oz. sliced mushrooms
• 2 Tbsp. pine nuts
• 1 1/2 Tbsp. chopped pecans
• 3 Tbsp. olive oil, divided (adjust to your needs)
• 1 1/2 Tbsp. balsamic vinegar
 
In a small skillet, sauté the garlic in 2 tbsp. of olive oil. Use medium heat. Once the garlic starts to become translucent (1 to 2 minutes), add the mushrooms, and then continue to sauté for around 3 minutes. Add the pine nuts and pecans, cook for 5 more minutes, or until the mushrooms are soft.
 
Meanwhile, place the arugula into two salad bowls. Top with the mushroom sauté once it is done.
 
Mix 1 Tbsp. of olive oil and 1 1/2 Tbsp. balsamic vinegar in a small dish, then drizzle over the salad. Enjoy!
 
Nutritional info: 2 servings at 4g carb, 29g fat.