Sweet Potato Basil Soup

It has been almost 3 full weeks since I began my paleo challenge with Crossfit Hook’d. Last night I started feeling as if I were getting a cold, so I decided a freezing Friday afternoon is the perfect day to make a crockpot soup! Soup always makes us feel better, right? I got this recipe from http://paleomg.com/sweet-potato-basil-soup/

2 sweet potatoes, diced
1/2 a yellow onion, diced
2 cloves of garlic, minced
1 tablespoon dried basil
1, 14 oz. can coconut milk
1 cup organic vegetable broth

Combine all ingredients in your crockpot.
Stir together.
Cook on high for 3 hours.
Add soup to food processor or blender and purée until smooth.
This soup would be delicious served with bacon & sour cream, or some crumbed sausage on top!




Tuna Macaroni Salad

For memorial day, I made a big batch of tuna macaroni salad to accompany burgers and dogs! A simple and quick side dish that is great for a picnic.

1 pound medium shell pasta
1 cup frozen peas
3 cans chunk white tuna (small cans)
1 cup mayonnaise
1 tablespoon Dijon mustard
1/2 onion, diced
Salt and pepper to taste

Cook pasta according about 8 minutes so it’s al dente.
While cooking, mix together tuna with mayonnaise, mustard, frozen peas, onions, and s&p in a very large bowl.
Drain and rinse pasta with cold water.
Add cooled pasta to tuna mixture.
Cover and refrigerate a few hours before serving.


Mozzarella and Tomato, Pesto, Pasta Salad

For my cousins birthday dinner we are just gonna grill up some hot dogs and hamburgers, so what better day to bring a pasta salad! This pasta salad combines some of my favorite things so if you love a classic caprese salad and pesto sauce then you will love this!!
Recipe from: http://www.theitalianfork.com

Ingredients for Pesto:
1-2 cups of basil leaves
Extra Virgin Olive Oil
2 cloves of garlic
Parmesan Cheese

Directions for Pesto:
In a food processor, add washed basil leaves, olive oil, cheese, garlic, and salt and pepper.
Pulse for about 20 seconds until you get a pastey mixture.
Scoop into a bowl an refrigerate.

Ingredients for Pasta:
1 box Penne pasta
1 container Roma tomatoes, halved
Small container or mini mozzarella balls, halved

Directions for Pasta:
Boil water in a large pot.
Add penne and cook for about 12 minutes.
Once cooked, drain and rinse with cold water until the pasta is cool.
Put pasta in a large bowl.
Add pesto and mix well.
Add the halved tomatoes and mozzarella and mix.
Refrigerate until ready to serve!