Chips & dips & trains
November 16, 2019
Chips & dips & trains
Fall Harvest Soup
This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.
Gluten-free, paleo, vegetarian, vegan, halal, Whole30
Fall Harvest Soup
1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan
Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).
Press the stew/soup setting.
When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.
Serve topped with the pepitas and bresaola if desired.
Serves 6
November 15, 2019
Watching history being made
Finland won the European (soccer) Championship qualifying match.
November 14, 2019
Working on a thing!
November 13, 2019
Oops. Another day I forgot to take non food-related pics, aaaand my breakfast shot was mostly a failure.
November 12, 2019
This is not how cotton grows.
November 11, 2019
Yes, please
November 10, 2019
Welcome to Wasmi (rainy) season.
November 9, 2019
My sleepy little man blew his little adrenals out thinking he was getting some of my popcorn.
He was mistaken.
Cashew Chicken Zoodles
This is a great little weeknight meal that comes together in a flash and manages to be both light and satisfying.
Gluten-free, paleo
Cashew Chicken Zoodles
Poached or rotisserie chicken, shredded
2 zucchini, processed into zoodles
1 carrot, finely chopped
3/4 cups cashews, toasted
Big hand full cilantro, chopped
Few squirts or teaspoons high smoke point oil (I used grapeseed)
2 Tbsp. your favorite nut butter
1 Tbsp. ketchup
1 Tbsp. date molasses
1 tsp. pomegranate molasses
1 Tbsp. sriracha
1 Tbsp. soy sauce
Juice of 2 limes
Tablespoon or so water (optional)
Salt & pepper
Zoodle the zucchinis and chop the carrots. Set each aside.
Dry toast the cashews, set aside and roughly chop.
To make the sauce, whisk together the nut butter, ketchup, molasseses, sriracha, soy and lime juice until smooth. If too thick, add a Tablespoon or so of water.
To assemble, heat the oil on medium-high. Add the carrots, sprinkle with a little salt and pepper and sautée until just beginning to soften. Add the Zoodles, hit with salt and pepper and sautée until the desired doneness has been reached (I go for just beginning to soften).
Add the sauce and stir to combine. Add the cashews and cilantro. Toss again. Toss your chicken in or serve on top (I used about 3 ounces poached and shredded chicken per bowl).
Serves 2 for dinner
