Spicy Chucar Pumpkin Soup

Fall is upon us! Every corner you turn there are pumpkins and squash. I had tried to make some pumpkin cookies that I could use as a quick snack when I was on the move (still working on that recipe) and ended up with some extra pumpkin. I also have some chucar my husband had shot. (pictured below)

Most of the soup recipes I found called for chicken stock. I figured I could use the chucar to make my own stock. I had my husband taste it to see what he thought. He isn't a huge pumpkin pie fan, so suggested I add his favorite spice, jerk chicken seasoning. Since I was contemplating going spicy (and after I tried a small sample he made) I decided it was a great fit!


Spicy Chucar Pumpkin Soup

4 cups of Stock (I made chucar stock but will use chicken next time.)
1 cup chopped chicken
1 can Pumpkin puree
2 gloves of garlic
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 tsp salt
2 tbsp jerk chicken seasoning (or more if you like more bite.)
1/2 cup almond milk
1/2 cup coconut milk

Top with almond slivers and/or unsweetened coconut!


I threw it all in the crock pot to simmer.  It was so yummy for lunch. I also added some almond slivers and unsweetened coconut. A tasty difference to the normal sweet pumpkin recipes.

Coconut Flour Pancakes

I have been looking for a pancake recipe. My husband does not like bananas so was trying to find one that didn't have bananas as an ingredient. This is the recipe I tried. I don't like the taste of consistency, so will either be adjusting the recipe or trying out different recipes.We used agave syrup instead of the traditional maple syrup and just drizzled a little on top.

http://www.foodiefiasco.com/coconut-flour-pancakes-vegangluten-freegrain-freelow-carblow-caloriehigh-protein/

Coconut Flour Pancakes (Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

Rating: 5

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 serving (for you!)

Serving Size: 1 recipe

Calories per serving: 145

Fat per serving: 5 grams

Ingredients

• * 2 egg whites
• * 1/4 cup coconut flour
• * 1/2 cup almond milk
• * 1 teaspoon vanilla
• * 1/2 teaspoon baking powder
• * 1/8 teaspoon salt
• * 1/8 teaspoon cinnamon
• * stevia  (I used Honey.)
• 
  

Instructions

1. Combine all ingredients and stir until thoroughly combined. (Be patient as this may take a few minutes.) Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (recommend two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!

Lemon Bars

We have been trying out some paleo treats and found this recipe for lemon bars. My husband loved it. It has a very strong lemon flavor (he loves water with a squeeze of lemon juice plus other kinds of citrus flavored foods, which I do not.) I think I might like it better if some coconut was mixed into the filling. Something to try in the future.

http://popularpaleo.com/2013/07/08/lemon-bars/

Ingredients:
CRUST
1 cup almonds
1 cup pecans
1/4 cup medjool dates (about 6 of the regular size)
1/4 cup coconut oil
1/2 tsp pure vanilla extract
1/2 tsp Celtic sea salt
1 egg

FILLING
the juice from 4 large lemons (approx. 3/4 cup)
1 tsp lemon zest
8 eggs
1/2 tsp pure vanilla extract
1/2 cup raw honey
1 TBSP arrowroot flour or tapioca flour + 1/2 TBSP of hot water

Prep:
Preheat the oven to 325 degrees (Fahrenheit).
Make the crust first by dumping all of the ingredients, except for the egg, into a food processor. Let this go until it gets to a “pebbly-sand” texture—well before it turns into butter. Then add the egg and process again just until the egg is fully incorporated and the nuts break down into “coarse sand.”

Press the crust batter evenly into the bottom of an ungreased baking dish and set aside,  9 x 9 or an 8 x 8 for a thicker crust.

For the filling, combine all of the ingredients using an electric mixer or by hand with a whisk except for the last line item—the arrowroot and water.  Once the lemons, eggs and other stuff is mixed up, make a slurry using the 1/2 TBSP of hot water and tablespoon of flour. Mix the slurry into the batter and gently pour over the pressed nut crust waiting in the baking dish.

Bake this for 30 minutes in a 325 degree oven. Don’t worry if it gets a little crackly once it’s done cooking. I haven’t met a Paleo lemon bar that doesn’t do this.

As tough as it is, this needs to be cooled completely before eating. Do your best!

Non-Paleo Treat

Yesterday was Boss's Day and someone brought some chocolate zucchini bars to share. Today I decided to have  a couple (one for lunch and one for afternoon snack.) That was the worse idea. My stomach is not happy at all now. Hopefully it will just not be happy today. Will see. Shows me the effect some foods have on me that I didn't realize.

Hopefully they will be gone tomorrow and there will be no more temptation!

I have come to realize I tend to eat foods like sweets when I am frustrated. Not so much mad, but trying to deal with things in like and get worked up. Need to workout or go for a walk instead of eating non-paleo. My stomach will like me a lot more. 

Carmel Pecan Bites

We had guests over for a Norwex Party and I wanted to have some treats I could eat along with treats that I knew my guests would eat. I found this recipe and decided to try it. I used my Silk Coconut milk instead of canned (since it is what I normally buy.) The second time I made this I made more of the caramel filling since I was using an 8x8 pan and the crust was pretty thick. My husband loved it and it is definitely a recipe we will use frequently. I will continue to adjust the recipe as I keep trying things out. I didn't like the graininess of the first batch so reduced the almond meal and added some coconut flour.

http://paleomg.com/caramel-pecan-bars/

Caramel Pecan Bars

Prep time:  15 mins (1 hour to soak the dates)

Cook time:  25 mins

Total time:  40 mins

Serves: 5-6

Ingredients

For the crust

• 1.5 cups pecans
• 1/2 cup almond flour/meal 
• 1/4 cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ¼ cup Virgin Coconut Oil, melted
• 1 tablespoon Raw Honey
• 1 teaspoon vanilla extract
• 1 egg, whisked

For the caramel

• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

• Preheat your oven to 375 degrees.
• Add your pecans to a food processor and blend until you get more of a meal or flour.
• Add your almond flour/meal, baking soda and powder and salt.
• Put in a large bowl. Add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
• Add your egg and whisk all ingredients together.
• Grease a bread loaf pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
• Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
• While the crust bakes, lightly clean out your food processor, then add your dates.
• Turn on until dates have broken down. Add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well. (The smoother you want your filling, the longer you will want to blend them)
• And add your vanilla extract and pinch of salt.
• Process until you get a caramel. BOOM.
• Once your crust is done baking, let cool for about 10-15 minutes.
• Top caramel over crust using a spoon to smooth out.
• Put in fridge for 30 minutes to an hour to set. Or consume right then really.
• Keep in fridge if you have leftovers!

Trying Out Paleo Zucchini Bread

Trying out new recipes and trying to also clean out the cabinets a little in the process. Found a recipe for paleo zucchini bread and had most of the ingredients. We didn't have any coconut oil so used olive oil and used the maple syrup that we are working on getting rid of (definitely not paleo). Turned out ok. Will have to try coconut oil when we get some to see if the flavor changes to something we like more. I was also thinking of adding some coconut flour or shredded coconut. Not sure, will have to see.

http://www.runningtothekitchen.com/2012/08/almond-zucchini-bread-paleo/

Almond Zucchini Bread (paleo)

Prep time:10 mins

Cook time: 35 mins

Total time: 45 mins

Slightly crunchy, super moist paleo zucchini bread.

Author: Gina Matsoukas

Recipe type: bread

Serves: 2 mini loaves

Ingredients

• 1½ cups almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini, water squeezed out
• 3 eggs
• 3 tablespoons maple syrup
• 1 banana, mashed
• 1 tablespoon coconut oil, melted

Instructions

1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
2. Combine dry ingredients in a small bowl and set aside.
3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4. Add zucchini and mix until combined.
5. Pour dry ingredients into wet and mix until incorporated.
6. Pour batter into loaf pans.
7. Bake for 32-35 minutes until a toothpick comes out clean.
8. Remove from oven and let cool for 5 minutes.
9. Transfer bread out of loaf pan and cool on wire rack.

Sugar Withdrawal

This weekend I am having a Norwex Party (another way to reduce the chemicals I use in my daily life) and also I am hosting book club. I have been searching for various recipes to tryout that are paleo. Many say they are paleo but still seem to have a lot of sugar. I am still amazed at how much sugar items I ate everyday had. Things you didn't even think would have sugar, have trace amounts added.

One of the biggest withdrawal symptoms while on the Whole30 was sugar withdrawal. A month after eating no sugar (except for a little bit of honey in my vinaigrette dressing) I had a peppermint candy and a couple of throat lozenges since my allergies resulted in a scratchy throat. I felt jittery and on edge, later ending up with a headache. Was amazed at what the small amount of sugar did to my body.

I have come to the conclusion that I need to keep sugar out of my diet unless I am involved in a physical activity. One of my go to foods when I have little time is fruit (especially bananas) and they have enough natural fruit themselves.

I had a trail bar for breakfast today and ended up with an awful headache later in the day. Not sure if they are related, but will be interesting to see as things progress.

A New Beginning

My sister decided to do a Whole30 Challenge to see if it would help some of her health issues. Since her husband didn't want to give up dairy and beer, she asked me if I would be willing to do it with her. I told her if she was serious about it, and would do it with her. Some how I managed to talk my husband into doing it with me. A month later and we have changed how we eat and look at food. This is to help keep me motivated, organized, and inspired to continue down the paleo lifestyle path.