Monday, one of my sisters came for a short visit. I decided I wanted to make lunch for us. Our nephew, who happens to be one of my caregivers was here too.  I tried out a new recipe from “Practical Paleo” page 336, so recipe 3 is done. I think I rocked it. The recipe in the book was bland, no flavor to me. The only seasoning called for was salt and garlic, so I had to add my own flare to the recipe. I added basil, lemon zest, and lemon juice to the soup. I loved the simplicity of the Broc-Cauli Chowder. Along with the soup I made tuna salad or at least my version of tuna salad. I have made the tuna salad recipe before. I love it. Sorry I didn’t get good pictures. We were all enjoying it so much that I forgot to snap pictures of the tuna salad and the soup. But I did get a picture of it in the left over container. We all three enjoyed the recipes that are listed below. Yum!

Broc-Cauli Chowder:

4 cups broccoli, chopped and steamed.

2 cups chicken broth

4 cups cauliflower chopped and steamed

4-6 cloves of roasted garlic

Sea salt and black pepper to taste

1 lemon zest and juice

1 tbs basil

Using a blender, liquefy the broccoli with half of the broth until smooth. Repeat the process with the cauliflower and the remaining broth. Add the roasted garlic to either of the batches before blending again. Combine the soup purees in a large pot over medium heat. Add the lemon zest, lemon juice, salt, and black pepper. Simmer until the two mixtures are combined. Add more stock ¼ cup at a time, if the stock is too thick.

Jamie’s Tuna Salad:

1 cucumber chopped

3 stalks of celery chopped

1/3 cup of onion chopped

1 lemon zest and juice

3 stems of dill chopped

3 TBS avocado oil (olive oil would work too)

2 cans of tuna drained

Salt to taste

4 Romaine lettuce leaves

Open the two cans of tuna and empty them into a bowl. Then chop up the cucumber, celery, onion and place them in the bowl. Get the 3 stems of dill take off the leaves and chop them up and put into bowl. Zest the lemon and place in bowl. Then juice the lemon. Then add the 3 TBS of avocado oil or olive oil and salt. Then mix up and place on the romaine lettuce leaves. Enjoy!