Sunday, March 22, 2015
A number of years ago I had the pleasure of dining at Wolfgang Puck's restaurant and because it was a blustery day I ordered the butternut squash soup. Truly divine! My taste-buds sang!
Spring forward to today; because of sensitivities to grain we make the majority of our foods at home, including an array of homemade soups. I just never forgot that soup at Wolfgang Puck's and have created a version that is all my own. I've been making this for about 5 years, have it perfectly refined and am now sharing it with you.
This is a great soup to take to an event because it encompasses all food sensitivities and dietary plans. This can be vegan with the substitution of vegetable stock, it is paleo with the use of coconut milk and hearty enough to satisfy the most substantial meat and potato person. The flavor profile is incredible and tricks the most discerning taste.
A word to the wise I prefer to use the blender when I puree the soup for the second time around. To make the process a bit quicker I will sometimes buy butternut squash that is already cubed.
I would really enjoy seeing your comments on how you enjoyed the soup as well as your family!
Saturday, March 21, 2015
Thursday, August 14, 2014
Saturday, May 31, 2014
- 2 1/2 cups almond flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 Tablespoons freshly squeezed lemon
- 1 Tablespoon lemon zest
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup coconut milk
- 2 eggs
- 1 cup fresh or frozen mixed berries (I used a mix of blueberries, marion berries and blackberries)
- Preheat oven to 350. Line a 12 count muffin tin with paper muffin liners. (see below for mini-muffins)
- In a mixing bowl combine almond flour, coconut flour, salt, and baking soda and stir to combine.
- In a separate mixing bowl combine coconut oil, eggs, maple syrup, coconut milk, and freshly squeezed lemon and lemon zest; mix well.
- Pour wet ingredients into dry ingredients and mix well.
- Fold in mixed berries.
- Evenly fill each muffin tin.
- Bake for 22-25 minutes, when a toothpick is inserted into the center of the muffin it should come out clean.
- Alright, for mini-muffins lower your temperature to 325 degrees and reduce your baking time to 18-22 minutes.
Tuesday, February 25, 2014
I am also completely revamping my older recipes to take unhealthy aspects out of it.
Wait for a New and Improved Totally-Grain-Free it will be your new way of life!
Welcome Andriana to the family!
Sunday, April 28, 2013
Totally-Grain-Free Peanut Butter Cookies
½cup creamy roasted peanut butter
¼ cup vegetable shortening
½cup packed brown sugar
1 ¼ cups blanched almond flour
½teaspoon kosher salt
1. In a large bowl, cream peanut butter, shortening, brown sugar and egg together with a mixer
2. Blend until smooth then stir in almond flour and salt
3. Chill dough for a minimum of 10 minutes
4. Roll 1 tablespoon of dough into ball and place onto a baking sheet
5. Use a the tines of a fork to press the dough down and make the cross hatch pattern
6. Bake at 350° for 8-10 minutes
7. Cool and serve
Makes 24 cookies