Pumpkin Soup With Apple And Spices Recipe
SERVES: 4 PREP: 30 min. COOK: 50 min.
- 6 cups pumpkin flesh, cut into cubes; (or 2 cans pumpkin(
- 2 onions, chopped (about 2 cups);
- 1 cup carrot, peeled and chopped;
- 2 cups apple chunks, peeled and cored;
- 4 garlic cloves, minced;
- 4 cups chicken stock;
- ½ cup full-fat coconut milk;
- ½ tsp. dried thyme
- ¼ tsp. ground sage;
- 1 tbsp. smoked paprika;
- ½ tsp. ground cumin;
- 1 pinch cayenne pepper;
- 1 pinch cinnamon;
- 2 tbsp. Paleo cooking fat;
- Sea salt and freshly ground pepper to taste;
- Heat some cooking fat in a large saucepan over a medium-high heat.
- Add the onions and garlic. Cook for 3-4 minutes, until softened.
- Add the pumpkin, carrot, and apple, and cover with the chicken stock.
- Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
- Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
- Using a food processor, process in batches to the consistency of a purée.
- Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
- Add a pinch of cinnamon over top before serving.
YUM. Joe grilled the chicken + veggies last night and I was sure the neighbors were going to come knocking…..the smells from the grill were mouth-watering….enjoyed by the 6pm Legs Gym class. Family LOVED. Here it is:
- 1 1/2 lbs chicken breasts
- 1 large red onion
- 2 large bell peppers
- Lime wedges, avocado & any other Mexican accoutrements
- 3 T olive oil
- 1 T chili powder
- 1 T S.O.C. (sweetener of choice, I used honey)
- 1/2 t ginger
- 1/2 t cinnamon
- 1/2 t garlic powder
Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in a zip-top bag. Why prick? Well, it’s not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.
Combine all the marinade ingredients in the zip-top bag, then shake-n-smush, to cover all the chicken pieces.
Let marinate in the fridge for at least 30 minutes and up to a day.
Slice the onions and peppers into strips and place onto a baking sheet. Drizzle with a bit of oil and some s&p over the top. Use your hands to toss and combine. Roast in the oven until the onions have caramelized, about 20 minutes at 400ºF. Or, grill em.
While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through–about 7 minutes total–depends on the thickness of the breast. Or, grill the chicken
Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins’ you like. We used lettuce in place of tortillas and loaded up with guac, green onions, salsa. YUM
Keep those recipes coming! This bruschetta is from Ashley….it went really FAST.
Sweet Potato Bruschetta
Sweet Potatoes (however many you want- I used 3)
Oil of your choice (I used olive oil)
Red wine vinaigrette (3 parts olive oil to 1 part red wine vinegar, minced garlic clove, salt & pepper to taste)
2-3 tomatoes, chopped small
Half onion, chopped small (can sauté or use raw)
Chopped fresh basil
What to do:
Peel & slice potatoes in rounds
Brown your sweet potato slices in frying pan over medium heat in the oil of your choice until al dente- I did about 8-10 minutes flipping once.
Mix up all the veggies and vinaigrette.
Top each potato slice with veggie mixture and serve as is or bake for 10 minutes at 350 degrees (which I did)