Saturday, October 5, 2013

Roasted Pumpkin Soup and Dijon Chicken (dairy and gluten free)

We went to the pumpkin patch today, one of my favorite things of the whole year. All I could think about was this recipe for Pumpkin soup my new friend Lissa just told me about. See that grey pumpkin up above? I can't remember the name of it but it had the word 'sweet' in it; that was all I needed to grab it up! But let's start with the chicken, I didn't photograph. It was devoured long before I could take a pic, and I forgot to take a picture of the pumpkin pre-roast or post-roast. Start by marinating 2-4 organic boneless skinless chicken breasts about 4-5 hours before you want to make them. There are no exact measurements for this marinade just throw it in. 

Annie's Gluten Free Dijon Mustard (I used about 3 Tbsp.) 
Champagne Vinegar (I used about 2 Tbsp.) 
Kosher salt
Black Pepper
Dried Oregano (I used about 3 Tbsp.) 

Rub it all into the chicken inside a BPA free plastic bag and stick in the fridge when the soup is almost done heat a grill pan to medium high and grill the chicken about 3 minutes on each side to seal the juices. Place chicken (in pan) in the oven on 325 degrees for about 12-15 more minutes. Remove and immediately cover completely in the pan with foil and let sit 15 minutes (this is really important for juicy chicken breast)! Slice diagonally and dip in the soup, I am NOT joking, it's incredible and they compliment each other perfectly! 

For the Soup: 

Sweet Roasting Pumpkin Larger size or 2 small 
Extra Virgin Olive Oil
Head of Garlic
Several sprigs of Rosemary
1/2 sweet onion
Chicken Broth
Coconut Butter
Unsweetened Coconut Milk or Coconut Cream (for thicker soup) 

Start by preheating the oven to 185 degrees
Slice the pumpkin in half horizontally and scoop out seed (save and roast them!) 
score the pumpkin (make sure they are deep scores) 
drizzle with olive oil and sprinkle with sea salt and black pepper. 
Lay several sprigs of rosemary in each half on a baking sheet and slice an entire head of garlic in half horizontally and rub the exposed pumpkin with the garlic then place open side up in each half. Roast for about 90 minutes or until soft may be less if smaller pumpkin so check after an hour. 
In a sautee pan on medium heat sautee diced 1/2 sweet onion in olive oil and about 1 tsp. of nutmeg until translucent. When the Pumpkin is done throw the rosemary away and peel the roasted garlic out and add the WHOLE cloves of roasted garlic and cook a couple more minutes. 
Scoop the pumpkin out and put in a food processor or high powered blender (I used my vitamix). Add the sautéed garlic and onion and about 1 cup of chicken broth. Blend and return to warm pan and add about two more cups of broth. and bring to a boil. Add about 2 Tbsp. of coconut butter and about 1/2 cup of coconut milk/cream, and wisk. frequently until the soup thickens to desired consistency. It won't be a super thick soup but it's not runny either. Enjoy the taste of fall!! If you try this, please report back! 

Tuesday, July 9, 2013

Pinterest Sweet Potato Chilli with Guac

This is one of the best interest recipes I've tried. It's super healthy, filling, warm and the left-overs are amazing. I will post the link, topping with guac of avocado makes it even better! This is crazy good, I'm excited for fall again so I can start making this the way I am a really slow blogger, did you notice? I made this about a month ago :)

Saturday, May 25, 2013

Chicken, White Bean, Sweet Potato Soup

I discovered this soup via Pinterest, My family is obsessed with it, usually I find inspiration from recipes then make my own, this I straight followed but I wanted to share it with you all! I did however use coconut oil instead of olive oil, just for health factor and it tasted great!

Here's the recipe:

 I topped it with my guacamole

2 ripe hass avocadoes
1/2 diced red onion
3 cloves minced garlic
sea salt to taste
1 lime juiced
1 diced tomato (seeds removed)
minced cilantro to liking

mix with hands. Oh, and yes, I realize mine's not nearly as pretty :)

Pumpkin Pie Smoothie

Ok, I realize it's May but I love fall, I am already so excited for October and the other day was rainy so I decided to make the kids and myself a little pumpkin pie smoothie. I sort of winged it, I usually draw inspiration from other recipes but this was all random and it came out great! The kids loved it too, It makes about 3 servings each is about 219 calories, would make a great lunch or breakfast. I have a Vitamix so this texture was perfect I'm curious how other blenders handle it...

1 Banana
3/4 can of organic pumpkin puree
1/2 can full fat coconut milk
2 Tbsp. organic agave
1/2 Tbsp. cinnnamon
1/8 Tsp. nutmeg
1/8 Tsp. cloves
10 or so ice cubes

Blend until smooth. Lots of electrolytes, vitamins, good fats, nutrients and the spices are very healthy too! This smoothie is filling and satisfied my sweet tooth without much added sugar so win-win!

Sunday, February 10, 2013

Healthy Vegan, GF Ice (Coconut) Cream.

Make sure to freeze the Ice Cream Maker bowl for several hours before doing this!

1 Can Chilled Full Fat Coconut Milk
1 packet stevia
2 tsp. good vanilla extract
1 cup partially thawed frozen strawberries
1/2 banana

Start by putting a 1/2 banana and 1 cup of partially thawed frozen strawberries in the food processor and puree. Add to bowl with 1 can of full fat coconut milk, 1 packet of raw stevia and about 2 tsp. of vanilla. Mix with a spoon and turn on the ice cream maker for about 20 minutes. Eat immediately, it does not last long and it doesn't freeze well so saving it for later isn't really an option; this is a bummer but it's true. But a no sugar added fruit filled treat is amazing and my kids are obsessed with this. I am going to be trying this with pineapple next: Pina Colada Ice Cream (you could add some rum if you want to be a little bad)! Have fun!