I have been doing the 21 DSD and making the recipes in the book, not the cook book. I haven’t gotten the cook book yet. The recipe I made this time was the apple streusel muffins. They were very tasty but not what I was looking for. It seemed to wet when I bit into it. I can’t give you the whole recipe you can buy Diane’s book The 21 DSD and get the awesome recipes, tips and different levels you can do. I found it at Costco for under 20.00.
Apple Streusel egg muffins.
I did however fall in love with her almond butter cup recipe! It takes that chocolate edge off and kills it dead! I love the almond butter cups.
The apple muffins have granny smith apples peeled and chopped,eggs, cinnamon,coconut milk and quite a few other ingredients in them, but I can not share them since they do not belong to me. I will how ever show you the pictures of how I made them.
Raw cacao and coconut oil, it can be a little messy!
almond butter in a baggie to make layers easier.
Once done they go into the freezer to firm up.
What they look like right before someone takes a bite.
Get the book, it really has great stuff in it!! I’m hoping to get her new 21 DSD Cookbook!! Maybe Valentines will be the day !!
I will admit it, I love pumpkin. I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas. Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe. I wanted something I could eat any time of day, something to replace maybe cereal in a mug. Pumpkin soup, creamy, full of flavor and yet not to sweet.
I give you my Paleo Cream of Pumpkin soup.
1 Sugar Pie pumpkin (baked)
32 ounces of vegetable broth
1 tsp Pink Himalayan sea salt
1 can Trader Joe’s Light Coconut milk ( you can use full fat)
1 tsp cinnamon
1 1/2 tsp Pumpkin pie spice
1 tsp Nutmeg
1/2 cup Grade B Maple Syrup
Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart. Let cool about 20 minutes. Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup. You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over. Serve hot as a side or dessert. Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.
Simmering pumpkin, broth and spices.
Blending pumpkin mixture in a blender with coconut milk and maple syrup.
Soup for breakfast
I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat. It’s very easy and has only a few ingredients. Pumpkin Maple spice Chia pudding. It makes a great evening snack and a awesome breakfast, just add a side of bacon! I know it make a great breakfast because I am eating it for my breakfast right now.
With out further adieu here is the recipe and some pictures for your enjoyment. As always if you try it please leave me a comment on how you like it and if you added any extra’s.
2 TBS Chia Seeds
1/4 – 1/2 tsp pumpkin pie spice
1 cup coconut milk ( I used Trader Joe’s reduced fat)
6 TBS pumpkin puree
1 – 2 TBS Grade B Maple syrup
Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump. Put into a glass Mason jar and chill over night. I added pecans and Enjoy Life chocolate chips to mine.
I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.
To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you. Comments are welcome and encouraged!
carrots and parsnips diced
finished chicken pot pie soup
I wanted something soothing and creamy, but not too heavy. Last week I got a Butternut squash and some apples. So I decided it was high time I try my hand at making a butternut squash soup. Now I am wondering why I waited so long. I love my soup and I think a cup at breakfast might help somebody get their morning vegetables in!
1 Butternut Squash
2 medium apples ( I used Pink Lady)
6 cups of chicken stock (I used my chicken bone broth)
Trader Joe’s Light Coconut milk ( I used about 3/4 of the can)
1 tsp cinnamon
Cook butternut squash in oven preheated to 375 for about 50 minutes
I cut mine in half took out seeds and put coconut oil on the cut side as well as the foil lined cookie sheet.
While your squash is cooking peel and core your apples and dice them. Put broth and diced apples into soup pot and cook for 20 minutes.
Once squash is done cooking and cool enough to handle , add to the soup pot with chicken stock and apples.
Simmer for 10 minutes test and make sure apples and squash are very tender.
You can either blend soup in a blender a little at a time or use a immersion blender. I used my stick blender.
Blend until very smooth, add coconut milk and cinnamon and stir well.
Enjoy, this is a very warm and semi sweet comfort soup. It did not taste sweet until after I added the cinnamon and coconut milk. Next time I will use full fat coconut milk for a creamier texture.
I was really wanting something creamy, sweet and dreamy. That means research for me. I found several idea’s and that is how I come up with a lot of my recipes. I am sure this has probably been done by someone else, but I didn’t find it in my search.
The coconut milk I use is found at Walmart in the Asian section. It has no extra ingredients a 6 year old couldn’t pronounce, just coconut and water and the can is BPA free, only 1.49 per can
Banana pudding, so good I will only make this once a month, if I make it more my hips will expand! This stuff is epic!
3 very ripe bananas (turning black)
1 tsp vanilla or 1/2 vanilla bean scraped
2 egg yolks brought to room temperature
1 can full fat Golden Star coconut milk ( it’s just coconut and water BPA free can )
1 TBS coconut oil
1 TBS coconut butter
1 tsp cinnamon
Combine coconut milk, vanilla, and egg yolks to a medium sauce pan over medium heat, cook until it starts to thicken stirring all the time. Once it is thickened, remove from heat.
Place coconut oil,coconut butter slightly smashed bananas and cinnamon in medium sauce pan and cook over medium heat until the bananas start to caramelize .
Put banana and coconut mixture in a blender or food processor and blend until smooth and creamy. Place into a glass bowl or bowls and cover with plastic wrap touching the surface of pudding, this will keep a skin from forming on top. Chill well and serve with fresh banana slices on top.
I wanted something hot and oatmeal like for breakfast, but no oatmeal on Paleo. So I searched high and low for something that might be close. I found several options that took up a lot of time. I needed one that was quick and partially pre-made. Well my oven was on last night from making my pork butt so I cut open a butter nut squash and roasted it. I sliced it in half, took out the seeds, slathered it in coconut oil and baked it at 350 for about 55 minutes. Then I added a tsp of maple syrup and a pat of grass fed Kerry Gold butter. When the squash cooled down I scrapped it out of the skin and put it in my fridge for the morning. This morning I pulled out my squash, put it in the sauce pan and added coconut milk, cinnamon,maple syrup, shredded coconut, vanilla and nutmeg. There you have Paleo oatmeal kinda stuff. I got the recipe idea from Real Sustenance.
I changed it up a little to suit my tastes (left some things out, different measurements, etc…) Here is the picture of my tasty breakfast 🙂