Creamy Clam Chowder

I can not believe all the things you can do with cashews! It is truly amazing, and their flavor just takes on whatever you pair it with. I am in awe every time I think about a cashew.
Also, I am a sucker for chowder so I was really happy to have this experiment WORK OUT! I feel as though cashews have opened a whole new door to cream based soups, and now that fall is approaching I foresee a lot of cashew cream soups, and squash in my future. I can't wait. Literally.
The soup is just as creamy, thick and delicious as chowder made with loads of cream. This was even better as leftovers, I love leftovers!
Also, the potatoes are just fine to leave out to make it 100% paleo. The only regret you will have after making this, is not making it sooner. Seriously!

Creamy Clam Chowder
2c raw cashews (soaked over night under water)
3-6 slices of bacon (make sure it is compliant)
1c yellow onion, chopped
1/2tsp celery seed
1 1/2c celery, chopped
1c potato, chopped
4c water
1/8tsp ground thyme
1 bay leaf
1/2tsp sea salt
1/2tsp table salt
1/2tsp pepper
4 (6.5oz) cans of minced or chopped clams AND their juice (make sure there is no sugar added)

Chop up your bacon and cook it in a soup pot for a few minutes until the fat has rendered.
Stir in the onions, celery, celery seed and potato. Saute for about 12 minutes or until veggies are cooked.
Add the water, juice from the cans of clams(approx 2 cups), thyme, bay leaf, salts, and pepper. Cover and simmer 15-20 minutes.
Drain and rinse the cashews place them in the blender, remove 2 cups of soup broth from pot, and pour it in the blender with the cashews and blend until smooth.
Pour cashew mixture back into soup pot
Add clams to pot, stir, and cook for 5-10 minutes more.

Note: as the soup cools, it will thicken up a little more.

Stuffed Jalapenos

Oh. My. Word. I was really excited to try out the cream sauce recipe and even more excited to have some stuffed jalapenos! When I made the sauce I tried it plain, and though it was good I was a little skeptical. But, since I had made it this far I better go ahead and stuff the peppers, and I am so glad I did!
They seriously taste JUST like a stuffed pepper (obviously..because it is a stuffed pepper..), almost cheesy even! Give these a try, you can thank me later. I am actually on my way to the store to get more jalapenos..

I had a couple peppers for breakfast with fried eggs, and apple sauce. The best ever!

STUFFED JALAPENOS
Ok this is what you need!
1/2 cup cashews
1T fresh, or 1/2T dry chives
2tsp lemon juice
salt
8 jalapenos (cut in half)
8 slices of bacon (cut in half), make sure this is Whole30 compliant!

Lets get started!

Cashew Cream Sauce
1/2 cup cashews (overnight soaked)
1T fresh chives, or 1/2T dried chives
2tsp lemon juice
dash of salt

Let cashews soak over night covered in water. After soaking drain water so the cashews are only half covered.
Add all ingredients to blender or processor and blend until smooth. It took me about 5 minutes of blending and scraping the sides before I had a creamy sauce.

Cut 8 jalapenos in half and remove seeds
fill with sauce and then wrap with bacon halves.
Place on baking sheet and bake at 400 degrees for 20- 30 minutes until bacon is crispy.

Fried Campfire Potatoes

Technically these are all Whole30 ingredients, but I am not sure that white potatoes are for me while Whole30-ing. Approved bacon is allowed in small amounts, so this is NOT an everyday meal.. but it's super tasty! This is a great campfire meal as well, just add everything into a tinfoil pouch and throw it onto the fire, oh, delicious!

Fried Campfire Potatoes
1 large potato
half of an onion, chopped
2 slices of bacon, chopped
coconut oil
salt and pepper

Slice potato lengthwise into quarters, and then cut into thin slices.
Add 1 tablespoon to skillet on medium heat, melt. add onions and saute until they start to soften, and then add the bacon pieces. cook for about 1 minute.
Add potatoes and cook for 5-10 minutes until completely soft.
Turn heat to high and cook another 1-3 minutes to crisp up the potatoes.
Season with a little bit of salt and pepper!
Yum!