Paleo

Instant Pot Butternut Squash Soup

Monday, November 2, 2020

Instant Pot Butternut Squash Soup

Ingredients

3 cups butternut squash, cubed

1 small shallot

3 cups veggie broth (can add more depending on desired consistency)

¼ cup full-fat canned coconut milk

¼ cup purple onion (or yellow if you want more subdued onion flavor)

2 large Jonagold apples, chopped

3 cloves garlic

⅛ tsp ginger

Salt and pepper, to taste

1 tsp dried Rosemary (add an extra tsp, if desired)

1 bay leaf

2 tbsp pumpkin seeds for topping (roasted is best)

2 cups rotisserie chicken (I mix dark and white meat), optional

Directions

Set the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.

Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.

Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).

Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.

Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!

0 comments

Texas Girl Guacamole

Monday, May 4, 2020

Texas Girl Guacamole

Ingredients

2 ripened large Haas avocados

1 tbsp orange juice

½ lime, freshly squeezed

¼ cup purple onion, finely diced

1 Roma tomato

¼ tsp cumin

salt + Pepper to taste

For Topping

¼ tsp Chili powder

1 tbsp pumpkin seeds, preferably roasted

1 tbsp goat cheese

Directions

Chop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.

Top with chili powder, pumpkin seeds, and goat cheese.

IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.

***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.

0 comments

Almonds & Cream Matcha

Saturday, February 1, 2020

Almonds & Cream Matcha

Ingredients

¾ cup almond milk

¼ cup water

1 tbsp full-fat coconut milk

1 tbsp coconut butter

½ tsp matcha powder

1 tsp honey

2 tbsp collagen

⅛ tsp almond extract (to taste, I don’t like mine overpowering)

dash of cinnamon

Directions

Heat up the milks and water. Add the the coconut butter, matcha, honey, collagen, and almond extract into a blender base. Turn it on high for 10-20 seconds to build up some beautiful froth! Poor into your favorite mug and sprinkle with a dash of cinnamon.

0 comments

Gingerbread Bars

Tuesday, November 26, 2019

Gingerbread Bars

Ingredients

Bars :

1 ½ cups almond flour

¼ cup coconut flour

¾ tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

⅛ tsp all spice

½ tsp baking soda

½ tsp fine sea salt

1 stick grass-fed butter

½ cup date sugar (or coconut)

2 eggs

2 tbsp black-strap molasses

Icing/Crumble Top :

2 tbsp coconut butter

2 tsp maple syrup

½ Ginger Cardamom Honey Mama’s Bar

Directions

Preheat the oven to 350 degrees and line an 8×8 glass baking dish with parchment paper.

Gently melt the butter and combine with date sugar, eggs, and molasses until combined. Add in all the dry ingredients and mix until well-incorporated. Pour into the baking dish, pressing it into all sides. Heat on the center rack of the oven for 22 minutes. Allow it to cool for 10 minutes and while it is cooling, melt the coconut butter and combine it with the maple syrup until it ha a slightly runny consistency (do not overheat it!) Chop up 1/2 of the Honey Mama’s Bar. Pour the coconut butter/maple syrup mix over the top of the bars and then sprinkle the chocolate crumble evenly across the bars.

0 comments

Nutty Sweet Vegan Protein Bars

Saturday, December 15, 2018

Nutty Sweet Vegan Protein Bars

Ingredients

⅓ cup almond butter

1 cup cashews

½ cup pitted dates (I like medjool)

¼ tsp nutmeg

3 tbsp vegan protein powder (I used Welleco Protein, Vanilla)

1.50 tbsp coconut oil

Directions

1. Combine the dates, cashews, and coconut oil in a food processor and pulse until they are each finely ground. Do not overmix or the cashew will turn into butter! You just want it to look like ground up seashells (weird analogy?!)

2. Add in the rest of the ingredients and pulse to combine them. You will see flecks of the ingredients in the mix and that’s how we want it to be!

3. Line a 8×8 pan with parchment paper. I take one sheet, rip it in half, and make a cross shape in the dish. So I can lift from all sides, without any folds.

4. Take the mix and press it into all corners of the pan until flat across.

5. Set it in the fridge until it has “set” — about 30min to an hour.

6. Using the overhanging edges of the parchment paper, lift the bars and parchment out of the dish.

7. Cut into rectangles and store in an air tight glass dish in the fridge! You can also repurpose the parchment paper as I’ve done in these above photos by wrapping the bars individually for a little extra special touch!

0 comments