PALEO BUFFALO CHICKEN SOUP - 1 head of cauliflower, chopped 4 Organic chicken breast 2 Tbsp Organic chicken stock 8 Cups water 2 Tbsp Organic raw honey 3 stalks of celery 1 cup Franks red hots sauce 1 onion, diced 1 tsp black pepper 1 Tbsp garlic powder ½ Tbsp onion powder ½ cup coconut milk ½ Tbsp fresh parsley ½ Tbsp chives ½ Tbsp dried dill ½ cup chopped cilantro
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Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through. Season with the roasted cauliflower with salt and pepper to taste.