Stephan's Hungarian Mushroom Soup

2 Boneless Skinless Chicken Breasts, cubed

8 Boneless Skinless Chicken Thighs, cubed
Butter (or bacon grease)
2 med onions, finely diced
1 pound fresh mushrooms, sliced
2 tsp dried dill weed
1 TB paprika
1 TB Wheat-Free Tamari
2 cups chicken broth
1/2 tsp sea salt
ground black pepper to taste
2 tsp lemon juice
1/4 cup chopped fresh parsley

2 ripe avocados

Fry the chicken pieces in a large skillet, greased with butter or bacon grease.

In a large stock pot, melt 4 TB of butter. Sauté the onions in the butter for 5 min, then add the mushrooms and sauté for another 5 min. Quick tip: I dice the onions and mushrooms in my food processor because I don't really care for big chunks of either, and it's super fast! Stir in the dill, paprika, tamari, broth, and cooked chicken pieces. Simmer on low heat for 15 min.

Add the salt, pepper, lemon juice, and parsley. Simmer for another 5 minutes. Remove about 1/2 cup of the soup liquid and add to a food processor or blender along with the avocados. Blend until creamy. Add to that creamy goodness to the soup. Continue simmering or serve immediately.

Meat Cupcakes with Jalapeño Butternut Squash Icing

I first heard rumors about Meat Cupcakes from a few of our athletes around the gym. Upon googling, I found this recipe on seasidekitchen.blogspot.com. They were a big hit at the last family dinner hosted at my house!

For the cupcakes:

1 lb ground turkey

1 lb ground pork sausage

1 tbs fresh cilantro, chopped

1 tbs fresh parsley, chopped

1 tsp fresh oregano, chopped

1 tsp fresh rosemary, chopped

1 egg, beaten

1/2 cup almond meal

1 tsp kosher salt

2 tsp black pepper

1/2 tsp paprika

Preheat oven to 400 and spray a muffin tin with olive oil, or grease with coconut oil. Mix all ingredients thoroughly in a large bowl (using your hands works the best) and place meat mixture in to a muffin tin. You can fill up the cups to the brim as the meat won't expand out and up. Bake for about 20-25 minutes until cooked thoroughly.

For the "icing":

1 small butternut squash

1 tbs coconut oil

2 tbs pickled jalapeños (plus extras for garnish)

Cut squash in half and remove seeds. Wrap each 1/2 in foil and bake until tender. Scoop out the roasted flesh and pulse in a food processor with the coconut oil (easier to work with if you warm it up) and jalapenos until you have a smooth paste. Frost away!

Notes:

• I used 1lb of grass finished ground beef and 1 lb of ground pork. I left out the cilantro as I have some cilantro-hating family.
• My easy cooking tip for the butternut squash (or any squash) is to place the whole thing in the microwave and hit the "baked potato" auto sensor cook button. It comes out perfect every time in about 10-12 minutes!
• I wasn't sure how many jalapeños "2 tbs" would really be, so I used about 15 slices. It has the tangy sweetness, but wasn't too spicy. Oh and I used butter in the icing instead of coconut oil... cause, ya know.. butter makes everything delicious

Fat Guacamole Devils

Found this recipe on Mark's Daily Apple and anything with eggs and avocados gets an automatic A+ from me!

Ingredients:

• 2 hard boiled eggs
• 1/2 avocado
• 1 teaspoon hot sauce (or more to taste)
• 1/2 teaspoon lime juice
• salt & pepper to taste

Click here for instructions