Watermelon Cake

Pumpkin Soup - Pioneer Woman

Pumpkin Soup

Prep Time:

 5 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 8

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Ingredients

• 2 whole Pie Pumpkins
• 1 quart Vegetable Or Chicken Stock
• 1/2 cup Heavy Cream
• 1/3 cup Maple Syrup
•  Dash Of Nutmeg
•  Salt To Taste
•  Extra Cream, For Serving

Preparation Instructions

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.

Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.

Pumpkin Soup

Pumpkin Soup

Rated: Submitted By: Lea Ogawa Photo By: CVG Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 8

"This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness."

INGREDIENTS:

6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion

1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

DIRECTIONS:

1.	Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2.	Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3.	Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Simple Paleo Tortillas

If you’re looking for a really easy Paleo version of a flour tortilla – or a French crepe – look no further. These are pretty much fool proof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well.

They’ll hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)!

Update: I tested these to see how well they’d freeze. I rolled them up, froze them, and they thawed flexible and easy to fold!

Makes: Four 8″ tortillas

Ingredients:

• 2 eggs
• 1 teaspoon melted ghee (sub: melted coconut oil)
• 1/8 teaspoon baking soda
• 1/4 cup arrowroot powder
• 1 teaspoon coconut flour
• Pinch of salt
• If making crepes for a sweet application, add 1/4 teaspoon vanilla extract

Directions:

1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
2. Add the dry ingredients and beat well to combine. 
3. In a small (8″) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for 1 minute on each side.
5. If saving for later, cool completely and store in a plastic bag or airtight glass container.

Paleo Banana Crumb Muffin (Grain Free, Gluten Free, Low Carb)

Paleo Banana Crumb Muffin (Grain Free, Gluten Free, Low Carb)

Ingredients

• 1½ cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 3 bananas (I used apple bananas)
• 1 tbs raw honey
• 1 egg, beaten
• 5 tbs butter, melted
• ⅓ cup raw pecans, chopped

Crumbs:

• 2 tbs almond flour
• ⅛ tsp ground cinnamon
• 1 tbs butter

Instructions

1. preheat the oven at 350°F
2. in a bowl mix the almond flour, baking soda and salt
3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
4. pour the banana mixture into the flour mixture and stir to combine
5. fold in chopped pecans
6. spoon the batter into paper lined muffin pan cups

Crumbs:

1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
2. bake for 17 minutes or until tops turn golden brown
   Makes 8 banana muffins

http://thepaleomama.com/2013/10/30cheapmaindishpaleomeals/

Paleo Chocolate Banana Muffins Recipe printer friendly recipe

Paleo Chocolate Banana Muffins Recipe 
printer friendly recipe

Yield: 11 to 12 muffins

Ingredients:

• 3 very ripe bananas
• 2 Tablespoons coconut oil or melted butter
• 1/3 cup honey or maple syrup
• 1 dropper of liquid stevia* (or 2 additional Tablespoons honey)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup almond meal (I used Trader Joe’s)
• ¼ cup coconut flour (if you don't have coconut flour, you can sub 2/3 cup whole wheat or gf flour)
• 1/3 cup cacao powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup mini chocolate chips, plus 1 tablespoon, divided 

Instructions: 

1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
2. Place peeled bananas in the bowl of a mixer. Beat until well mashed.
3. Add oil, honey, stevia, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, coconut flour, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
4. Bake 18 minutes, or until a toothpick comes out clean. These muffins are best served warm.