Creamy avocado taco soup

I've seen a video going around on Facebook the last few weeks where they make regular chicken tortilla soup and then, wait for it, they put an avocado in it and use an immersion blender to create a creamy soup. Naturally people are losing their minds. 'It looks amazing', they say, quickly followed by, 'but soooo much fat!!!!' Luckily, this is not a problem for me and my diet. So today I whipped it up, and let me tell you, the hype is real. And it's so easy to make. 

What you'll need for 1 bowl-

2-3 cups good chicken broth

3oz shredded chicken thigh meat

1 small avocado (100 grams approximately)

1-2 cherry tomatoes for color and taste 

Spices. I use ancho chili powder, cumin, onion powder and garlic powder- all from Penzey's

Cilantro for garnish

1Tbl full fat sour cream

So, heat your broth add the spices and the avocado. Then blend until creamy. Add your chicken until heated through. Serve with the sourcream, cilantro and tomato on top. 

How easy is that?? And the taste really was amazing, despite looking dangerously similar to split pea soup! 

Seriously, this is a great Keto soup and was perfectly timed for a cold and snowy day here in Norway. 

Keto rice bowl with slow roasted pork belly

I'm writing this post as I'm inhaling said rice bowl. Apparently it's good enough to inspire me to dust off the old blog and forever document it's amazingness on the interwebs. Plus I have an appointment with my Endo in 1 month and I need to be super strict Keto to get my A1c down to a decent number. Goals!! 

Doing Keto right requires planning. You have to hit your macros if you want stellar results. Usually I'm a lazy ass ketoer , but I'm inspired by the freshness of 2016 to perhaps not be so lazy. We'll see. But this week I have planned out all my meals and one of them is this rice bowl. I love Asian inspired flavors, ginger and kafir lime are the way to my heart, so I knew I wanted something in that vein. The slow roasted belly is what takes the time here, but after that is done, this meal comes together in about 10 minutes. 

What you'll need for 1 bowl:

100 grams chopped pork belly (with crispy skin!)

1 cup riced cauliflower 

1 green onion- chopped- whites separated from the greens

2 spears of asparagus- chopped

1 broccoli floret, chopped- about 1/3 cup

1Tbl fresh cilantro

1 Tbl healthy oil 

Fresh ginger, grated

1 egg, scrambled (optional)

First, roast your belly, low and slow. I whipped up a marinade of soy sauce, garlic, fresh ginger, red pepper flakes and a splash of white wine and marinated the belly, meat down, over night. Then I roSted it on 150C for 3 hours. Lowered the heat to 140C for another hour. Then cranked it up to about 250c to crisp

Up the skin.  Turned out great!! 

Gather all of your ingredients because this goes pretty fast. Here are mine:

The egg was a last minute addition so didn't make the group shot. 

Start by heating half your oil in a frying pan, then add the ginger and sauté for a few seconds and add your veggies. Cook until al dente. Put them in your bowl. Heat up the rest of your oil and add the cauliflower. Sauté for about 1 minute. I added onion and garlic powder here. Throw in your chopped porkbelly and combine and sauté for another minute. Add the veggies back in and mix everything together. I also added in some scrambled egg I had from earlier. It literally takes about 5 minutes to go from the pan:

To the bowl:

Garnish with green onion and cilantro and if you're feeling crazy, add siracha. 

This was legit delicious!! Turned out to be 533 kcal And the macros are pretty spot on! 

Let me know if you make it!!