5 Paleo Recipes From Michelle Tam

Carrot and Cardamom Soup: Melt the coconut oil in a saucepan over medium heat.

Add the leeks, along with a generous pinch of salt, and sauté until translucent, about five minutes.

Toss in the carrots, apple, ginger, and cardamom, and stir until fragrant.

Pour in the broth and bring to a boil over high heat.

Turn the heat down to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.

Mix in the coconut milk.

Transfer the soup in batches to a blender and process until smooth. Or purée the soup directly in the pot with an immersion blender.

Season with salt and pepper to taste. Serve warm.

Avocado Toad-in-a-Hole: Wash a ripe avocado (you'll keep part of the skin on during cooking).

Cut the avocado in half and pop out the pit.

Slice off the rounded outer edge of each half, leaving the skin on.

Heat ghee or fat of choice in a pan over medium heat.

Place the avocado halves cut-side down in the pan and crack one egg into the hole of each avocado half.

Cook until the egg is set to your liking.

Season with salt, paprika, and freshly ground black pepper to taste. Serve warm.