*6 Servings

• 120 grams bacon, diced (do not trim off the fat)
• ¼ cup extra-virgin olive oil, plus more for serving
• 1 large brown onion, diced
• 1 large leek, white and pale green parts only, diced
• 2 celery sticks, diced
• 2 small carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon oregano
• ¼ teaspoon crushed chili flakes
• 1 baby marrow, trimmed and diced
• 1 can (400 grams) diced tomatoes in juice
• 1 tablespoon tomato paste
• 6-8 cups reduced-sodium chicken broth
• Grated Parmesan cheese, for garnish(OPTIONAL)
• 1 bay leaf
• 1 can kidney beans
• 1½ cups packed thinly sliced kale, thick stems removed
• Sea salt & freshly ground black pepper

Directions: Cook the bacon and oil together in a soup pot over medium heat just until the bacon is lightly browned, about 3 minutes.

Then, add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more.

Add the baby marrow and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes.

Add the broth and bay leaf. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are developed, about 1 hour.

Stir in the beans and kale and cook until tender, about 5 minutes. Serve sprinkled with parmesan cheese

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*4 servings. (We recommend doubling this recipe- it’s AWESOME!)

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 230 grams minced beef
• 230 grams minced chicken
• 400 grams can crushed tomatoes
• 230 grams tomato puree
• 1 chopped fresh chilis (optional)
• 1/2 cup beef stock
• 1 Tablespoons crushed chili flakes
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon cocoa powder
• 1/2 teaspoon granulated garlic
• ¼ teaspoon cayenne pepper
• Pink Himalayan salt to taste
• Sliced avocado

Directions: In a large soup pot over medium heat, sauté the onion and garlic until onions begin to soften. Then, add the beef and turkey, and stir occasionally until browned.

Add the rest of the chili ingredients (except the avocado). Let simmer, stirring every so often for 30 minutes. Garnish with sliced avocado. Serve and enjoy!

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*6 servings. (inspired by civilizedcavemancooking.com)

• 1 large butternut squash, peeled and cut into large chunks
• 3 carrots, peeled and cut into large chunks
• 1 1/2 tablespoons coconut oil, melted
• 230g raw bacon, chopped
• 1 small onion, chopped
• 1 small apple, chopped
• 2 cups chicken stock
• 1 cup full fat coconut milk
• 1 teaspoon salt
• 1-2 tablespoon cinnamon
• 1 tablespoon nutmeg

Directions: Preheat your oven to 180 Degrees C. Toss butternut and carrots with the coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.

In a large stock pot over medium heat, cook bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.

Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.

Remove from heat. Use a stick blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth.

Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.

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*3-4 servings

• 1 tablespoon extra virgin olive oil
• 3 baby marrow, chopped and peeled
• 1/2 brown onion, chopped
• 3 sticks celery, chopped
• 3 cups chicken stock (low-sodium)
• Salt and pepper, to taste

Directions: Heat olive oil in a large skillet or soup pot with baby marrow, onion, and chopped celery. Season with salt and pepper. Cook for about 10-15 min.

Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend.

Serve immediately and enjoy!

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3-4 servings

• 3 ripe avocados
• 3 cups chicken broth
• 3 tablespoon fresh lime juice
• 1/3 cup fresh coriander leaves
• 1 tablespoon ground cumin
• 1/2 fresh chili, diced (optional)
• ¼ teaspoon cayenne pepper
• 1 teaspoon Himalayan Pink Salt
• Fresh Ground pepper, to taste

Directions: Combine all of the ingredients in a blender or food processor and blend until smooth. Season with additional salt and pepper if necessary. Refrigerate for about 2 hours.

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