Sunday, February 17, 2013

Paleo Sausage & Spinach Soup

I found this recipe while on my eating better crusade.
I have found some conflicting arguments about whether or not sausage is paleo friendly, but I went along with it and used plain chicken sausage.
Like usual, I made substitutions based on what I had in my house.
The way I prepared the soup made 8 hearty servings.

1 medium sweet onion, diced
1/2 medium white onion, diced
1 hatch chile, roasted with skin removed, diced
1 tbs olive oil
1/2 tsp sea salt
1/2 tsp black pepper
2.5 lbs chicken sausage, removed from casing
8 cloves garlic, minced
2 tsp Italian seasoning
2C chicken broth
4C chicken stock
2C water
3C fresh baby spinach leaves, roughly chopped
1.5C unsweetened almond milk
1/4C fresh chopped basil

  1. In a large skillet, cook sausage until brown, using a wooden spoon to break into small pieces.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat.
  3. Add onion and hatch chile, season with salt and pepper, cook until soft about 10 minutes.
  4. Add garlic and Italian seasoning, cook for 5 minutes.
  5. Add broth, stock, and water to pot.
  6. Add sausage once it is done cooking.
  7. Allow to come to a boil, then lower heat and simmer for 15 minutes.
  8. Add spinach, basil, and almond milk to the pot and simmer for 5 minutes.
  9. Enjoy!

Saturday, February 16, 2013

Breakfast Quinoa

Looking for healthier and more filling breakfast options, I came across this recipe.
It makes 4 generous servings, while being particularly filling and delicious.
To reheat (if you're not eating all 4 servings at once), I just popped it in the microwave for a minute blueberries and all.

2C unsweetened almond milk
1C quinoa
3 tbsp brown sugar
1/4 tsp ground cinnamon
1C fresh blueberries

  1. Bring milk to boil in small saucepan.
  2. Add quinoa and return to a boil. (Keep an eye on this or you'll end up with milk all over your stove).
  3. Reduce heat to low, and simmer, covered, until about 3/4 of the milk has been absorbed -- about 15 minutes.
  4. Stir in sugar and cinnamon.
  5. Cook, covered, until almost all the milk has been absorbed -- about 8 minutes.
  6. Stir in blueberries and cook for about 1 minute.
  7. Enjoy!

Gluten-Free Blueberry Chocolate Chunk Banana Bread

In searching for healthier baking options, I stumbled upon this recipe.
I don't have celiacs, but after doing a month long no flour challenge I wanted to test out a gluten free baked good.
This bread is awesome. Definitely does double duty as a dessert treat as well!
1.5C hazelnut meal
2 whole eggs + 3 egg whites, lightly whisked
1/4C canola oil
3/4 brown sugar
2 bananas, mashed
1 tsp vanilla extract
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp salt
1C frozen blueberries (they float better in the batter than fresh ones)
1/2C dark chocolate chunks

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan with butter or non stick cooking spray.
  3. In a large bowl (I used my KitchenAid), whisk together all ingredients except for the blueberries and chocolate chunks.
  4. Whisk until just combined.
  5. Gently fold in blueberries and chocolate chunks.
  6. Pour batter into loaf pan.
  7. Bake for 50 minutes or until top is no longer wet and an inserted toothpick comes out clean from the middle.
  8. Allow to cool before removing from the pan and slicing.
  9. Enjoy!

Friday, February 15, 2013

Blender Salsa

I love salsa.
Particularly salsa from restaurants, I don't know why but it always tastes so much better!
I found this recipe on Pinterest where it was touted to be "Restaurant Salsa".
It definitely fits the bill, AND it is quick, easy, and delicious!

14oz can diced tomatoes
10oz can original Rotel
1/2 small onion
1 clove garlic, minced
1 jalapeno, stem chopped off
1 tsp honey
1/4 tsp ground cumin
small to medium handful of fresh cilantro
juice of 1 lime

  1. Put everything in the blender or food processor (in my case Vitamix).
  2. Blend on low, or pulse, for about 30 seconds until all the ingredients are finely chopped and the salsa is the desired consistency.
  3. Serve with chips or over food.
  4. Enjoy!

Thursday, February 7, 2013

Paleo Roasted Eggplant Soup

I found this recipe while searching for paleo-esque recipes.
It is very delicious, but a little skimpy on calories so I suggest adding barley or brown rice.

32oz can of diced tomatoes
1 large eggplant, halved lengthwise
1 small yellow onion, halved
1 clove garlic, minced
Extra virgin olive oil
1 tsp dried thyme
4C vegetable broth
1 tsp cumin

  1. Preheat oven to 400 degrees.
  2. Place onion and eggplant face up on a baking sheet.
  3. Spritz onion and eggplant with olive oil (or drizzle if you want a heavier hand).
  4. Roast vegetables for 45 minutes. 
  5. Remove from oven.
  6. If you have a Vitamix: add all ingredients and blend on high for 5 minutes. 
  7. If you don't have a Vitamix: combine all ingredients in a large pot. 
  8. Bring to a boil, reduce heat and simmer for 35 minutes. 
  9. Purée soup with an immersion blender or in batches in a blender. 
  10. Enjoy!

Wednesday, February 6, 2013

Vanilla Buttercream

1C butter, softened
3.5C powdered sugar
1 tsp milk
1 tsp vanilla extract
1/8 tsp table salt

  1. Cream butter and sugar on high about 2 minutes.
  2. Add remaining ingredients and beat on low until combined.
  3. Beat on high for 4 minutes, until light and fluffy.
  4. Enjoy!