Fall Squash Soup

Yum! This made a delicious, healthy dinner tonight. I was looking at several recipes online, but this has my personal tweaks. Enjoy! 

🔸1 large butternut squash, peeled and diced (remove seeds, set aside)
🔸1 medium yellow onion, diced 
🔸1 cup diced carrots
🔸2 apples diced (I prefer honey crisp)
🔸1 can pumpkin purée
🔸1 tbsp minced garlic
🔸4 cups vegetable broth
🔸1/2 tsp cinnamon
🔸1/2 tsp nutmeg
🔸1/8 tsp cayenne pepper
🔸 salt and pepper to taste
—–——————
🔸1 14 oz can coconut milk

🍁Add all of the top ingredients to a large crockpot. Cook on high for 4 hours or on low for 6-7 hours. Stir occasionally if able. Everything should be tender enough to mash. At this point, depending on the consistency you prefer, you may purée the soup with either and emersion blender or in batches (I used my magic bullet). Once soup reaches desired consistency, stir in coconut milk. Serve soup garnished with seeds and a spoonful of coconut milk.

Paleo Meatballs

I haven't made these in a while. They are tasty though, so I think I may revisit them tonight. Also considering adding some pork sausage with the turkey? We shall see what the night holds! 


Oven 400

Ingredients
 
-1 lb ground turkey
-1 egg
-1/4 cup coconut flour (or almond)
-1 small onion chopped finely
-3 cloves minced garlic-
-2 tbs parsley
-1 tsp oregano
-1 tsp basil-
-1/4 tsp fresh cracked pepper. 

Instructions
 
Mix all of the above ingredients together in a medium mixing bowl.

Put an additional 1/2 cup coconut or almond flour in a small bowl. Heat 1 tbsp coconut (or olive) oil in large sauce pan. Form meat mixture into 2" balls, roll in almond flour, then brown meat balls for 3-4 minutes on each side. When meat balls are browned place on a foil-covered baking sheet and bake for 25 minutes. The marinara sauce I used was Simply Nature brand and its just tomatoes and spices (I got lazy and didn't make home made sauce).

Mini Chocolate Chip Coconut Chia Muffins

 I told myself I wasn't going to do any baking yesterday because I need to lay off the baked goods-- paleo or not, the calories add up! Well I couldn't resist when this recipe came to mind. These were super quick and super tasty! The only problem is, I did what I do way too often-- fail to measure. So the recipe is going to be my guessed quantities of some ingredients. However, rest assured that these would be pretty hard to screw up!

Oven 350

1 banana, ripe
2 large eggs
1/2 tsp vanilla extract

1/8 cup coconut flour
1/8 cup unsweetened coconut flakes 
2 tbsp flax meal
2 tbsp chia seeds
1 tbsp arrowroot powder
1/4 tsp baking soda
1 dash salt
 1/4 cup mini chocolate chips (for paleo I used 'Enjoy Life' brand)


Peel and mash banana in a medium-sized bowl. Add the two eggs and vanilla in and whisk with a fork until well combined. Add all of the dry ingredients and mix well until combined.

Fill mini muffin pan with a tablespoon for each muffin. It makes about 20 mini muffins.

Bake for 8-12 minutes. Test with a toothpick for doneness... aaaand consume!! They turned out great for me! Hope the same for you!

Death by paleo cookie bars

Just because it's a treat doesn't mean it has to be a 'cheat.' These soft chocolate chip cookie bars are both #paleo and satisfying.

Oven 350

Grease 8x8 pan

1/4 cup melted coconut oil
1/4 cup honey
2 eggs
1 tsp vanilla

Whisk together above ingredients. In a large bowl.

1/2 cup coconut flower
1/2 tsp baking soda
1/4 tsp salt

Whisk together dry ingredients in separate bowl.

Combine dry and wet. Stir in 1/3 (or more) cups dark chocolate chips (I use Enjoy Life brand found at Kroger or Whole Foods). Add chopped nuts and/or coconut if desired.

Bake for 22-25 minutes or until edges are golden brown.

Caramel Pecan Muffins

Ingredients:                                                                                                                          

1 stick of butter
3/4 cup brown sugar
1/3 cup chopped pecans

1 egg
3/4 cup milk
1/2 cup melted butter
1 t. vanilla extract
1/2 cup sugar
3 T baking powder
2 cups four

Preheat oven to 350

Topping:

 In a small bowl, melt the stick of butter and stir in the brown sugar until semi-dissolved and melted. Fill 12 bottoms of muffin pan evenly with the mixture. It should end up being about 2 tablespoons of caramel per muffin cup. Sprinkle each cup with pecans. Set muffin pan aside.

Muffins:

First, beat the egg. Then add melted butter, milk, and vanilla. In a separate bowl, combine the dry ingredients. Gradually stir ingredients together just until they are well blended. Drop batter into the praline filled muffin pan cups.

Bake:

Place pan on middle oven rack and bake for 15-20 minutes. When muffins are set and golden brown, remove from oven and immediately invert onto a cookie sheet or wax paper-so the caramel side is facing up!

Best eaten warm and as I prefer with a fresh cup of coffee! Enjoy! :)

Roasted Vegetable, Tomato, and Parmesan Bisque

2 Tbs. olive oil
1 container fresh mushrooms (I used baby bellas)
2 bell peppers (I used one red and one green)
1/4 large onion
3 garlic cloves, minced
3 Tbs. fresh basil, finely chopped
1 Tbs. fresh ground black pepper
1/2 tsp. garlic salt
1/2 cup water
1 large (28 oz) can of crushed or pureed tomatoes
1/2 cup half & half (optional)
 Fresh Parmesan cheese, shredded or grated.

Dice mushrooms, bell peppers, and onion. Heat oil in skillet on low heat and add in diced vegetables. Cook for about 3-4 minutes (until vegetables are slightly cooked but not done), then add in minced garlic to skillet. Cook until veggies are done (5-7 minutes). Set aside. 

In a medium sauce heat crushed tomatoes and water on low heat. Stir in basil, black pepper, and garlic salt. Add vegetables and half & half. Let simmer for about 10 minutes. 

Top bisque with Parmesan cheese and serve. 

Soft Ginger Pumpkin Crinkles

~ Soft Ginger Pumpkin Crinkles ~

¾ cup shortening

1 cup dark brown sugar (packed)

1 egg

¼ cup pure maple syrup *

2 ½ cups flour

2 tsp. baking soda

¼ tsp. salt

½ tsp. cloves

1 tsp. cinnamon

1 tsp. ginger

Granulated sugar 

Hershey’s™ Pumpkin Spice Kisses

Preheat oven to 375 degrees. Mix shortening, brown sugar, and syrup thoroughly. Sift flour together with dry ingredients. Blend all ingredients together. Chill if desired.

Roll dough into 1 ½” balls and then dip in the granulated sugar. Place balls 3” apart on a greased cookie sheet with the sugar side facing upward.

Bake cookies for 10 to 12 minutes or until set. Do not over bake the cookies or they may turn out hard. Remove cookies from heat. While they are still warm place one pumpkin kiss in the center of each cookie. Enjoy! :)                

                               

               

*you could substitute molasses or dark karo syrup for maple syrup