Trying to get my health back. Medifast will save me Paleo will sustain me after I get some weight off.

Posts tagged ‘nutmeg’

Pumpkin crazy I am and as promised a new pumpkin recipe!

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.

Image

 

Ingredients

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.

ImageSteaming hot

Image Simmering pumpkin, broth and spices.

ImageBlending pumpkin mixture in a blender with coconut milk and maple syrup.

ImageSoup for breakfast

 

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Paleo breakfast, hot cereal

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.

http://realsustenance.com/breakfast-porridge-gluten-freepaleo-nutsoydairysugeregg-free/

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 🙂Image

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