AHHH! It's my favourite time of year! It's cool, but not cold. There's a earthy smell in the air and ALL of my sweaters are about to be dug out of the closet! Fall is here, yo!
My condolences to all my summer-loving friends, but Fall is just the tits. My dogs are happy and loving life. We sleep like champs and my air conditioner is getting a much needed rest after the gross summer we just had. Plus, there's hushed whispers about the holiday season. We would never act on anything before Remembrance Day (hubby is actively serving), but you bet your ass Christmas talks have already gone on! (Pluuuuuus, I totally just bought a big ass Christmas tree online because, since moving to this house and the mega-high ceilings, our little 7.5 footer just isn't cutting it)
So yah... Coles notes version of this: I love Fall (and Christmas) and it's time to usher in all things Fall. Like soup! I know I posted my vegetable soup recipe last week and it's a gooder, but who doesn't like Italian Wedding Soup. I mean, my Trenton mil spouses know ALL about East Side Mario's and the unlimited soup and salad racket they've got going on. Frick it's good. But the pasta kills me. So me, being me, said "nuts to that" and made it Paleo. And better Annnnnd just plain awesome!
Now, I'm sure my version is a bastardized one, at best. Because any Italian reading this would probably lose their mind at the fact that I eliminated the pasta. But the flavour is bang on, and my little shreds of sweet potato ended up cooking down and are little round flecks that look just like the tiny pasta. Totally planned it that way (not so much, but a happy surprise!).
So let's get this soup started!
1/2lb ground pork
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper.
1. Mix together in a medium sized bowl.
2. Measure out 2 tsp portions and roll into mini meatballs.
3. Set aside until soup is boiling.
1 onion, diced
5 cloves of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 small sweet potato, shredded
1/4 cup avocado/olive oil
4 cups of chopped fresh kale (or spinach! If you are using frozen, I would cut this in half as it will have already been blanched before freezing)
8 cups chicken stock (bone stock is better!)
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried thyme
1/4 tsp black pepper
sea salt, to taste
1. Add oil and onions to a large soup/stock pot and saute over medium for 2-3 minutes.
2. Add in garlic, carrots, and celery and cook for an additional 3-5 minutes. Add in spices, kale and chicken stock.
3. Increase heat to medium-high, add in shredded sweet potato and bring the whole pot to a boil.
4. Once boiling, start to gently stir your pot of soup. While stirring, drop in your mini meatballs.
5. Once all the meatballs, reduce heat to medium-low, and simmer for 25-30 minutes.
6. After the 30 minutes, season with salt (to your taste!!), and enjoy!!
Have you ever had coconut yogurt?? I'm going to go out there and say that store bought may be the most heinous thing I have ever seen. It's grey and gelatinous and just so disgusting!
But homemade. Omg people. It's friggin delicious. And easy peasy! I'm keeping things simple. I've seen a lot of recipe adding agar agar or arrowroot powder. Just don't. Let's ditch the added starches and go for full flavour!
I use the coconut cream from the top of the can. Save the water for smoothies. You can use the whole can but your yogurt is going to end up more like the consistency of kefir. Not what I was after. I want thick, creamy, deliciousness!!
For all intents and purposes, your oven/oven light are going to play the role of an incubator for all those amazing probiotics. We will slightly warm your coconut milk, whisk in your probiotic capsules, and add to sterilized jars! Pop it in the oven and forget about it over night!!
Super easy. Try it out!!
2 cans organic coconut milk, thick cream on top only (reserve the water for smoothies etc)
1 tsp maple strup
2 probiotic capsules, contents only (ditch the capsules!)
1. Turn your oven on to 200F. Leave it for five minutes and then turn it off. We are just preheating to take the chill off. After this, the oven light will be enough heat to maintain a happy growing environment for the probiotics!
2. Add coconut cream and maple syrup to a saucepan. We are going to gently heat over medium-low for a couple minutes. Whisk to combine and remove from heat.
3. Let the coconut cream mixture cool until it is below 100F (~40C- think a little warmer than body temperature).
4. Whisk in the contents of your two probiotic capsules.
5. Transfer this mixture into a pint size sterilized glass jar. (To sterilize the jar you can run it through the dishwasher, pour boiling water into and let it sit for a few minutes, or boil the jars in water.
6. Pop the kid on the jar and place into the oven. Turn on the oven light ONLY! We don't need anymore heat.
7. Leave for 10-12 hours, or up to 24. The longer your leave it, the more tangy it will be. I leave mine for ~ 12 hours.
8. Remove from oven and place into refrigerator. Refrigerate for 4-6 hours and then use as you would any yogurt! I topped mine with cherries and blueberries! So yummy!!
Note: Your yogurt may separate a bit, just stir it up!
Shut the front door, people!! I'm a goddamn Paleo Wizard! These brownies are ridiculously amazing. They are chewy and fudgy and I'm pretty sure they'd be classified as a sin. Not only will these satisfy everyone's sweet tooth, but they will fool even the biggest Paleo skeptics.
On top of all of that, they are ridiculously easy to make!! Give them a try! You'll love them!
2/3 cup coconut oil
1 bag Enjoy Life Chocolate Chunks
1/2 cup coconut sugar
1 cup of maple syrup
1 tbsp vanilla
1/4 cup cocoa
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp fine sea salt
1. Preheat oven to 325 degrees Farenheit.
2. Add coconut oil, coconut sugar, and maple syrup to a large saucepan. Heat over medium until sugar is dissolved.
3. Turn heat off and add in the chocolate chunks. Stir to melt/combine.
4. Set aside to cool for 10 minutes.
5. Sift cocoa, coconut flour, baking soda, and salt into a small bowl.
6. Once the chocolate mixture has cooled for ten minutes, grab a spatula and start adding your eggs. Beat in each egg thoroughly before adding the next.
7. Once eggs are incorporated, add in your dry ingredients and stir until combined thoroughly.
8. Pour batter into a parchment-lined 9X13 pan and smooth top. Feel free to sprinkle the top with more chocolate chunks/pecan pieces/walnuts!!
9. Bake for 40-50 minutes until cooked through.
10. Let cool for 20 minutes, and then place in fridge to cool for an hour. Slice and enjoy!!
Hey all! As previously stated, I'm ignoring the grossly warm weather and steamrolling my fam jam's food menu right into Fall. I mean....it's September...Mother Nature has no GD business making it 34 degrees out. So yah...Fall menu.
I like to think I'm a pretty good matchmaker. Even though I've never set anyone up. Or even tried to. But yah, if I wanted to, I would totally rock it. Millionaire Matchmaker better watch her back...I'll take over her show.
Speaking of matchmaking, pumpkin pie please meet streusel muffin. I mean, you've both been dear friends, you're both just the sweetest, and everyone loves you. You'd be perfect together! *Turns on the Barry White, shuts the door, and waits nine months*
Boom! These muffins are born. They are moist and reminiscent of pumpkin pie, with a crunchy streusel topping that is to die for.
Being a nut-free Paleo peep, I thought my streusel days were over. I mean, I could do an almond flour one...but it would only be the one time. And Epi-pens hurt like a mother. And we live far from most hospitals. So....this nut-free Godsend, that I'm dumping into your interweb space, is a phenomenal option.
2/3 cup pumpkin purée (not pie filling)
1 cup nut butter (or in my case Sunflower butter!)
1/2 cup honey
1 1/2 tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1/2 tsp salt
1 tsp coconut flour
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup coconut flakes
1/4 cup coconut sugar
2 tbsp grass-fed butter (or coconut oil)
1 tsp cinnamon
1. For the streusel, combine the coconut flakes and coconut sugar in a food processor (or blender) and pulse until mixture resembles small oats. Add in butter and pulse until combined. Scrape into a small bowl and set aside.
2. Preheat oven to 400 degrees Fahrenheit.
3. In the same food processor bowl, combine all of the muffin ingredients and buzz on high until thoroughly mixed.
4. Using an ice cream scoop, scoop the muffin batter into a muffin cup-lined muffin pan! (That was a mouthful!)
5. Sprinkle the streusel topping onto each muffin and pop in the oven!
6. Bake for 20 minutes and let cool for 5-10 minutes before removing from the pan.
Hot weather be damned! I'm so ready for all things Fall. Sweaters, pumpkin goodies, and deliciously hearty soups. This soup is meat-free but still fills you up! The recipe came about when my hubby asked for "plain vegetable soup". For him, this would mean canned veggie soup (gross!). This turned out so much better and he hoovered it down in minutes! It's perfect for a light supper, or would be an awesome back-to-school Thermos lunch!! Give it a try!
4 carrots, diced
3 celery stalks, diced
1/4 cup olive oil
1 onion, diced
4 garlic cloves, minced
4 cups finely shredded cabbage
1 med-lrg sweet potato, diced small
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
6 oz. can of tomato paste
sea salt, to taste
8 cups stock (veggie, chicken, or water)
1. In a large stock pot, heat olive oil over medium-high heat.
2. Sauté onions and garlic over translucent.
3. Add in remaining vegetables, tomato paste, spices, and stock.
4. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes.
5. Remove from heat and season with sea salt.
Okay folks... This is for my gardening folks who have too much zucchini. For my chocoholics with a conscious. For my healthy mommas trying to offer a healthier solution. This glorious dark chocolate loaf is grain free, nut free, and dairy free. It's moist and delicious and my hubby will crush a whole loaf in a day if I let him. It's that tasty y'all!
1 cup grated zucchini
3/4 cup organic honey (or maple syrup)
1/4 cup avocado oil
6 organic eggs
1 tablespoon vanilla
1/2 cup coconut flour, sifted
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup Enjoy Life DarkChocolate Chips
1. Preheat oven to 350 degrees.
2. Add everything except the chocolate chips into the blender. Blend until smooth.
3. Pour batter into a greased standard loaf pan and stir in the majority of the dark chocolate chips. Sprinkle the remaining dark chocolate chips on top.
4. Pop that beautiful masterpiece in the oven for 50(ish) minutes, long enough so that a knife/toothpick comes out clean!
5. Let the loaf cool off for 15-20 minutes.
6. Carefully run a knife around the edge of the loaf pan and place on a baking rack to finish cooling.
7. Slice and enjoy!!