This is a thick, rich fall feels soup has tons of flavour. Something I put together with things I had on hand. Super easy and quick to make. My kids enjoy this soup with a nice crusty loaf of bread for dipping.
Prep time 25 minutes
Cooking time 45 minutes
What you will need:
I tbs butter, ghee or olive oil
1 medium sized carrot diced
1 medium sized onion diced
1 medium sized butternut squash, peeled and seeds removed.
3-4 cups of broth (900ml) (veggie, chicken or beef) use what you have or prefer.
Salt and pepper to taste
▫️Preheat oven to 400F, place squash cut side down on a cookie sheet and drizzle with olive oil (or oil of your choice). Roast till tender, approx 40 minutes.
(If you are tight for time, you can skip the above and just cube the squash and add it directly into the pot to cook down with the carrot and onion)
▫️ On medium heat, melt butter in a large pot, cook onion and carrot for 5 minutes.
▫️Add broth, roasted squash, salt and pepper, simmer on medium to low heat for 30-40 minutes (once carrots are soft)
▫️Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to get your desired consistency. Season with salt and pepper.
My husband and I love granola and oatmeal but our stomachs don’t digest it very well. The idea of making a “granola” with nuts and seeds was very intriguing. I’ve seen my favourite blogger post about her Nut’ola recipe that her family loves and I’ve been meaning to make this since my first Whole30 over a year ago. This recipe is so simple and the smell it leaves your kitchen will make everyone love you. The nutty aroma and flavours are perfection. So far, I’ve eaten it as cereal with almond milk and fruit, I’ve tossed some in my salad but I really need to try it with some heavy coconut cream for a treat. So good!
I followed Playing House Full Time’s Paleo Nut Granola Recipe to make my own delicious version. I used all the ingredients that Autumn suggested but I also added extra walnuts, extra cinnamon and a sprinkle of sea salt. You can add whatever you want really. Cranberries, mini dark chocolate chips… be adventurous!
What you’ll need:
1 cup of seeds (I chose sunflower seeds but I think flax, pumpkin seeds, hemp hearts and chia would be good too)
3 cups of mixed raw nuts (I chose walnuts and almonds)
1/2 cup coconut flakes
2 tbs melted coconut oil
2 tbs nut butter
1-2 tbs Cinnamon (I normally add more)
Shake of ginger
1 cup of raisins
⚪️⚪️Mix all the dry ingredients in a large bowl. Pour your coconut oil and nut butter mixture over your dry ingredients and mix well. Bake at 350 for approximately 20-25 minutes depending on your oven, give the mixture a stir few times during baking. Watch closely, it can over bake quickly. Once it’s cooled down a bit, add the raisins. Store in a glass container.
These are by far the fluffiest pancakes we’ve tried. You can add anything you want to them! I always double the recipe to feed my family of four.
🌱 Feel free to swap any ingredients for what fits your dietary needs. Example, coconut sugar works great instead of white sugar or your favourite gluten free flour. What you’ll need:
2 small zucchinis (noodled, I use my Paderno)
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
2 tbs cinnamon
cooking spray of you need it
⚪️⚪️Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. …
Heat a large skillet over medium heat, and coat with cooking spray.
For each pancake – In small bowl, combine roughly 1/2 cup of zucchini and roughly 1/2 cup of the pancake mixture. After cooked, sprinkle with cinnamon.. I like a lot!!